Slow-roasted Tomato Salad with Green beans and Feta

    Slow-roasted Tomato Salad with Green beans and Feta

    Recipe photo: Slow-roasted Tomato Salad with Green beans and Feta
    1

    Slow-roasted Tomato Salad with Green beans and Feta

    (28)
    2hr10min


    22 people made this

    About this recipe: A lovely fresh salad with deep tomato flavour. Serve on the side with lamb dishes 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, torn into pieces
    • 300g green beans
    • 50g pine nuts
    • 2 good handfuls rocket (arugula)
    • 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
    Prep:10min  ›  Cook:2hr  ›  Ready in:2hr10min 

    1. Halve tomatoes, add a bay leaf, salt and pepper, drizzle with olive oil and cook in a slow oven – 120degrees C - for 2 hours
    2. 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.
    3. In a separate bowl or in a jar, mix or shake all the dressing ingredients together.
    4. 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)

    by
    13

    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 US | Canada)

    by
    11

    This salad is fantastic. I made it for our supper club last night and apparently I should have made more because there wasn't an ounce left over! I had to put roasted sunflower seeds instead of pine nuts because I couldn't find them anywhere. The dressing is delicious and all the flavors together are divine!  -  14 Mar 2010  (Review from Allrecipes US | Canada)

    by
    10

    I took a twist on this one by grilling my green beans and tomatoes slow and low. It turned out great!  -  10 May 2010  (Review from Allrecipes US | Canada)

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