Feta and Slow-Roasted Tomato Salad with French Green Beans

Slow-roasted cherry tomatoes bring their concentrated, sweet flavor to a salad made with arugula and green beans, and topped with toasted pine nuts and feta cheese.

• Preparation Time: 17 mins
• Cooking Time: 2 hr 3 mins
• Total Time: 2 hr 20 mins
• Calories: 448 Calories

Ingredients

• 2 cloves garlic, minced
• 1 tablespoon red wine vinegar
• salt and black pepper to taste
• 6 ounces crumbled feta cheese
• 12 cherry tomatoes
• 2 tablespoons whole-grain mustard
• 1 bay leaf, crumbled
• 1 (5 ounce) package arugula leaves
• 6 fresh basil leaves, torn into pieces
• 0.25 cup olive oil
• 0.25 cup pine nuts
• 0.5 teaspoon honey
• 0.66666668653488 pound thin green beans, trimmed

Recipe Instructions

Step 1

Preheat an oven to 225 degrees F (110 degrees C).

Step 2

Slice the cherry tomatoes in half, and arrange them, cut sides up, on a baking sheet. Sprinkle them with salt, pepper, and the bay leaf; drizzle with 1/4 cup olive oil.

Step 3

Bake the tomatoes until they are shriveled and dry on the outside, but a little moist inside, about 2 hours.

Step 4

Toast the pine nuts in a small pan over medium-low heat, gently shaking the pan as they toast, until beginning brown and fragrant, 2 to 3 minutes; set aside.

Step 5

Bring a saucepan of water to a boil; cook the green beans in the boiling water until bright green but still crisp, about 3 minutes. Drain and rinse immediately with cold water.

Step 6

Combine the roasted tomatoes, toasted pine nuts, green beans, arugula, and basil in a salad bowl. Whisk together the red wine vinegar, mustard, garlic, honey, and 1/4 cup olive oil in a bowl, and pour the dressing over the salad. Stir in the crumbled feta cheese just before serving.