Arugula is a superfood, the culinary history of which dates back to ancient rome.
Feta And Slow-Roasted Tomato Salad With French Green Beans
The thing about cooking in one pot is that flavors can fall flat if you don't take care to develop them.
Recipe Summary Feta And Slow-Roasted Tomato Salad With French Green Beans
A lovely fresh salad to accompany hot lamb dishes or simply to serve as salad with a BBQ.Ingredients | Arugula Salad Recipes Vegan
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
Directions
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.
Info | Arugula Salad Recipes Vegan
prep:
17 mins
cook:
2 hrs 3 mins
total:
2 hrs 20 mins
Servings:
4
Yield:
4 servings
TAG : Feta And Slow-Roasted Tomato Salad With French Green Beans
