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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

Nutrition Info

447.6 calories carbohydrate: 11.9 g cholesterol: 37.8 mg fat: 40.9 g fiber: 4.1 g protein: 10.3 g saturatedFat: 10.8 g servingSize: - sodium: 823.3 mg sugar: 3.5 g transFat: : - unsaturatedFat: : -

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.

4 servings

A lovely fresh salad to accompany hot lamb dishes or simply to serve as salad with a BBQ.