Feta and slow roasted tomato salad with green beans
A lovely fresh salad to serve on the side or as a main with potatoes. Make a couple of hours to roast the tomatoes beforehand.
Ingredients
Serves: 4
- 12 medium cherry tomatoes
- handful fresh basil leaves
- 300g green beans
- 50g pine nuts
- 2 good handfuls rocket
- 175g feta, crumbled or cubed
- For the dressing
- 1 tablespoon red wine vinegar
- 2 tablespoon wholegrain mustard
- 2 garlic cloves, finely chopped
- 1/2 teaspoon honey
- 4 tablespoons olive oil
Directions
Preparation:10min ›
Cook:2hours ›
Ready in:2hours10min
- Halve tomatoes, add a bay leaf, salt and pepper, drizzle with olive oil and cook in a slow oven – 120degrees C - for 2 hours
- Top and tail the beans, boil for 3 mins, then cool in iced water. Toast the pine nuts in a dry frying pan till brown – watch them as they can burn quickly.
- In a separate bowl or in a jar, mix or shake all the dressing ingredients together.
- Mix dressing and all the vegetables in bowl just before serving. Add the feta pieces at the end and stir in gently.
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Reviews and Ratings
Global Ratings:
(28)
Reviews in English (26)
Very nice but the roasting time is way too much. Might be okay for Romas but Cherry toms shrivel up and dry over such a long time at that temp. Turned out ok but next time I'll drop the time to about 30 mins. - 17 Apr 2016
Was looking for a green bean salad with fetta. This fitted the bill and was delicious - though I didn't have time to roast the tomatoes, so just quickly softened them in a skillet with a little olive oil. - 06 Mar 2011
I really enjoyed this. I've never loved arugula, but bought it on a whim at the farmer's market. I really liked it in this salad. I didn't have french green beans, so used regular. I tried to follow the recipe as close as possible, though, since no one else had reviewed it. I'd never roasted tomatoes - yum! This recipe was outside of the box for me, and I loved it! - 27 Sep 2009 (Review from Allrecipes USA and Canada)