Mediterranean Feta and Roasted Tomato Salad with Green Beans

Recipe Collection: Lunch

Mediterranean Feta and Roasted Tomato Salad with Green Beans. This vegetarian dish features slow-roasted tomatoes, crisp French green beans, and creamy feta cheese, making it a perfect side for grilled meats or a refreshing addition to any summer gathering. With its rich textures and bright flavors, this salad is a must-try for anyone seeking a healthy, dairy-inclusive option.

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Overview

This delightful salad combines the rich flavors of slow-roasted tomatoes, crisp French green beans, and creamy feta cheese. Perfect as a side dish for lamb or a refreshing addition to a BBQ spread, this salad is both elegant and easy to prepare.

Diet Type

Vegetarian

Allergies

Dairy, Nuts

Cuisine

Mediterranean

Serving Size: 4

Cooking Time: 140 minutes

Ingredients

• 12 Whole cherry tomatoes, sliced
• 1 Pinch salt, to taste
• 1 Pinch black pepper, to taste
• 0.25 Cup olive oil, divided
• 1 Whole bay leaf, crumbled
• 0.25 Cup pine nuts, toasted
• 0.67 Pounds thin green beans, trimmed
• 1 5 Ounces (oz) package arugula leaves
• 6 Fresh basil leaves, torn
• 1 Tablespoon red wine vinegar
• 2 Tablespoons whole-grain mustard
• 2 Cloves garlic, minced
• 0.5 Teaspoon (tsp) honey
• 6 Ounces crumbled feta cheese

Steps

1. Preheat the oven to 225°F (110°C).
2. Slice the cherry tomatoes in half and arrange them cut side up on a baking sheet. Sprinkle with salt, pepper, and crumbled bay leaf. Drizzle with 0.25 cup olive oil.
3. Bake the tomatoes for about 2 hours until they are shriveled and dry on the outside but still moist inside.
4. Toast the pine nuts in a small pan over medium-low heat, shaking gently until they begin to brown and become fragrant, about 2-3 minutes. Set aside.
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.
6. In a salad bowl, combine the roasted tomatoes, toasted pine nuts, green beans, arugula, and torn basil leaves.
7. In a separate bowl, whisk together the red wine vinegar, whole-grain mustard, minced garlic, honey, and remaining 0.25 cup olive oil. Pour the dressing over the salad.
8. Stir in the crumbled feta cheese just before serving. Enjoy!

Enjoy your homemade Mediterranean Feta and Roasted Tomato Salad with Green Beans!