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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."
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2 h 20 m servings 448 cals
Original recipe yields 4 servings


  • Calories:
  • 448 kcal
  • 22%
  • Fat:
  • 40.9 g
  • 63%
  • Carbs:
  • 11.9g
  • 4%
  • Protein:
  • 10.3 g
  • 21%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 823 mg
  • 33%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Preheat an oven to 225 degrees F (110 degrees C).
  2. 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.
  3. Bake the tomatoes until they are shriveled and dry on the outside, but a little moist inside, about 2 hours.
  4. 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.
  5. 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.
  6. 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.

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Read all reviews 24
  1. 26 Ratings

Most helpful positive review

I really enjoyed this. I've never loved arugula, but bought it on a whim at the farmer's market. I really liked it in this salad. I didn't have french green beans, so used regular. I tried t...

Most helpful critical review

Not a big fan of this one - the only way i can describe the flavor is odd. Too much feta, the garlic is too strong.

Most helpful
Most positive
Least positive

I really enjoyed this. I've never loved arugula, but bought it on a whim at the farmer's market. I really liked it in this salad. I didn't have french green beans, so used regular. I tried t...

This salad is fantastic. I made it for our supper club last night and apparently I should have made more because there wasn't an ounce left over! I had to put roasted sunflower seeds instead o...

I took a twist on this one by grilling my green beans and tomatoes slow and low. It turned out great!

this was DELICIOUS! i ended up not using all 6 ounces of feta cheese, that may have been too much. Also, next time i would use a lot more cherry tomatoes, 12 was simply not enough! I cut up a l...

What a random collection of ingredients! They come together so well and the salad is just delightful. I found the dressing a bit thick so I added a T of water to it and cut the garlic to one cl...

Okay, I didn't have green beans, didn't have feta. Made this with roasted asparagus and brie.....this was to die for! I can't imagine it could be more delicious with the green beans and feta.......

I was getting a little burnt out on salad, until this came along!!! Great flavor combo, and the dressing was wonderful. I cut back on the feta after reading the reviews, and added maybe 3oz whic...

This was excellent! I loved the sweetness of the tomatoes. I used asparagus instead of green beans, and they worked well. The only change I'd make next time is to use more tomatoes and less feta...

This is a really great recipe. Prep time is so easy. Everyone I have made this for loves it! You can't go wrong.