Description
A lovely fresh salad to accompany hot lamb dishes or simply to serve as salad with a BBQ.
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
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.
Prep Time: 17 mins
Cook Time: 2 hrs 3 mins
Total Time: 2 hrs 20 mins
Servings: 4