Feta and Slow-Roasted Tomato Salad with French Green Beans

1. 1

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

2. 2

   Cut the cherry tomatoes in half and place them cut side up on a baking sheet. Season with salt, pepper, and the bay leaf, then drizzle with 1/4 cup olive oil.

3. 3

   Bake the tomatoes until the outsides are shriveled and dry but the insides are slightly moist, about 2 hours.

4. 4

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

5. 5

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

6. 6

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

• Calories 460.12 kcal High
• Protein 11.42 g Good Source
• Carbs 38.3 g Moderate
• Total Fat 27.68 g High
• Saturated Fat 7.7 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 30.2 mg Moderate
• Sodium 475.29 mg High
• Fiber 3.98 g Moderate
• Sugar 6.94 g Moderate
• Added Sugar 0.03 g Low Source
• Calcium 212.49 mg Moderate
• Iron 1.92 mg Moderate
• Potassium 321.37 mg Low Source
• Vitamin A 192.71 mcg_rae Good Source
• Vitamin C 12.68 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tree Nuts 🌰
• Milk 🥛
• Mustard