Best Feta And Slow Roasted Tomato Salad With French Green Beans Recipes

GREEK GREEN BEAN SALAD WITH FETA AND TOMATOES

Greek Green Bean Salad with Feta and Tomatoes image

This cold green bean salad is made with feta cheese and tomatoes and is one of my favorite salads for a picnic or a barbeque. I make this amount for 2 or 3 people, but you can easily double or quadruple the recipe.

Provided by Gundi

Categories Salad Vegetable Salad Recipes Green Bean Salad Recipes

Time 45m

Yield 3

Number Of Ingredients 9

Ingredients

1 pound fresh green beans, trimmed
3 tomatoes, chopped
¼ cup olive oil
2 tablespoons white balsamic vinegar
salt and freshly ground black pepper to taste
1 shallot, minced
¼ cup chopped fresh parsley
1 clove garlic, minced
2 ounces crumbled feta cheese

Steps:

Bring a pot of lightly salted water to a boil and cook beans until they are soft, 10 to 15 minutes. Drain well. Combine green beans and tomatoes in a large bowl
Stir together olive oil, white balsamic vinegar, salt, and pepper in a small bowl. Add shallot, parsley, and garlic. Pour dressing over beans and tomatoes and mix. Mix in crumbled feta cheese. Allow to sit for 20 minutes before serving.

Nutrition Facts : Calories 304.4 calories, Carbohydrate 22.4 g, Cholesterol 16.8 mg, Fat 22.6 g, Fiber 7.2 g, Protein 7.4 g, SaturatedFat 5.4 g, Sodium 287 mg, Sugar 8.8 g

GREEN BEAN SALAD WITH TOMATOES AND FETA

Green Bean Salad With Tomatoes and Feta image

From Jack Bishop's Vegetables Every Day. Very pretty all green or with a mix of green and yellow beans.

Provided by Chef Kate

Categories Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 lb green beans, green and yellow, ends snapped off
2 medium tomatoes, ripe (about one pound)
1 small shallot, minced
1 tablespoon lemon juice
2 tablespoons fresh parsley leaves, minced
fresh ground black pepper
2 ounces feta cheese, crumbled (1/2 cup)
2 tablespoons extra virgin olive oil

Steps:

Bring several quarts of water to a boil in a large saucepan. Add the beans and salt to taste. Cook until crisp-tender, about 5 minutes. Drain, shake dry and then spread out over a clean towel so they dry quickly. Let the beans cool to room temperature.
Combine the tomatoes, shallot, oil, lemon juice, parsley and pepper to taste in a large serving bowl.
Add the beans and adjust the seasonings, using salt sparingly.
Sprinkle the feta cheese over the salad and serve immediately.
Variation: Use 1 tablespoon walnut oil and 1 tablespoon extra-virgin olive oil. Sprinkle the salad with 1/3 cup toasted and coarsely chopped walnuts and crumbed goat cheese (instead of the feta) just before serving.

Nutrition Facts : Calories 149.8, Fat 10.3, SaturatedFat 3.3, Cholesterol 13.4, Sodium 179.6, Carbohydrate 11.9, Fiber 3.9, Sugar 6, Protein 4.9