Feta and Slow-Roasted Tomato Salad with French Green Beans

Name: Feta and Slow-Roasted Tomato Salad with French Green Beans
Total time: 140
Yield: 4
Ingredients: 12 cherry tomatoes; salt and black pepper to taste; ¼ cup olive oil; 1 bay leaf, crumbled; ¼ cup pine nuts; ⅔ pound thin green beans, trimmed; 1 (5 ounce) package arugula leaves; 6 fresh basil leaves, torn into pieces; 1 tablespoon red wine vinegar; 2 tablespoons whole-grain mustard; 2 cloves garlic, minced; ½ teaspoon honey; ¼ cup olive oil; 6 ounces crumbled feta cheese

Recipe by Andypoc from allrecipes.com

Lunch 2 Hr. 20 Mins.

Ingredients

4 servings

•

12 cherry tomatoes
•

salt and black pepper to taste
•

¼ cup olive oil
•

1 bay leaf, crumbled
•

¼ cup pine nuts
•

⅔ pound thin green beans, trimmed
•

1 (5 ounce) package arugula leaves

•

6 fresh basil leaves, torn into pieces
•

1 tablespoon red wine vinegar
•

2 tablespoons whole-grain mustard
•

2 cloves garlic, minced
•

½ teaspoon honey
•

¼ cup olive oil
•

6 ounces crumbled feta cheese

Instructions

Preheat an oven to 225 degrees F (110 degrees C).
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.
Bake the tomatoes until they are shriveled and dry on the outside, but a little moist inside, about 2 hours.
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.
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.
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.