This salad really surprised me! I thought it would be bland and dry but I was wrong, it's perfect! Even though the feta wasn't beautifully breaded it was still a great complement to the tangy greens. The grilled tomatoes release just enough moisture to really coat the greens, allowing the dressing to be used sparingly so the flavor is fresh and light, not heavy.
Grilled Tomato Salad with Green Beans and Feta.
adapted from Real Simple
Serves 4
5 tablespoons olive oil, separated
juice of 1 lemon
1 tablespoon capers, drained
1 tablespoon chopped parsley
1 pound green beans, ends trimmed
1 8 oz piece of Feta cheese, not crumbled
2 large tomatoes sliced thick, like 4 slices per tomato.
1 tablespoon fresh thyme or 1 teaspoon dried thyme
salt and pepper to taste
1/4 cup dry bread crumbs
6 cups greens, arugula, spinach or spring mix.
In a small bowl stir together 4 tablespoons of the oil, lemon juice, capers and parsley. Set aside. I always make salad dressing in a mason jar and shake it to blend the ingredients.
Boil a large pot of salted water. Add green beans and cook for 4 minutes. Drain and run under cool water to stop the cooking process. We want them to be crispy and fresh.
Cut the block of feta into 4 slices. If necessary, place on paper towels to absorb the liquid it's stored in.
Heat a non stick pan over medium heat. Sprinkle salt, pepper and thyme on both sides of the tomato slices. Cook tomatoes until lightly browned, only about a minute per side.
Wipe out the skillet and heat 1 tablespoon of oil. Cover the feta with bread crumbs and cook about 2 minutes per side until browned. (This is where my feta started falling apart so I just gave up and put it on the plate. It was still delicious!)
Arrange greens, beans, tomatoes and feta on plates then drizzle with vinaigrette. You may think there's not enough dressing for 4 people, but trust me there is! The liquid from the tomatoes makes the dressing go a long way.
This may seem a little involved for a salad, but trust me it's really good and not difficult!
Grilled Tomato Salad with Green Beans and Feta.
adapted from Real Simple
Serves 4
5 tablespoons olive oil, separated
juice of 1 lemon
1 tablespoon capers, drained
1 tablespoon chopped parsley
1 pound green beans, ends trimmed
1 8 oz piece of Feta cheese, not crumbled
2 large tomatoes sliced thick, like 4 slices per tomato.
1 tablespoon fresh thyme or 1 teaspoon dried thyme
salt and pepper to taste
1/4 cup dry bread crumbs
6 cups greens, arugula, spinach or spring mix.
In a small bowl stir together 4 tablespoons of the oil, lemon juice, capers and parsley. Set aside. I always make salad dressing in a mason jar and shake it to blend the ingredients.
Boil a large pot of salted water. Add green beans and cook for 4 minutes. Drain and run under cool water to stop the cooking process. We want them to be crispy and fresh.
Cut the block of feta into 4 slices. If necessary, place on paper towels to absorb the liquid it's stored in.
Heat a non stick pan over medium heat. Sprinkle salt, pepper and thyme on both sides of the tomato slices. Cook tomatoes until lightly browned, only about a minute per side.
Wipe out the skillet and heat 1 tablespoon of oil. Cover the feta with bread crumbs and cook about 2 minutes per side until browned. (This is where my feta started falling apart so I just gave up and put it on the plate. It was still delicious!)
Arrange greens, beans, tomatoes and feta on plates then drizzle with vinaigrette. You may think there's not enough dressing for 4 people, but trust me there is! The liquid from the tomatoes makes the dressing go a long way.
This may seem a little involved for a salad, but trust me it's really good and not difficult!
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