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Pan-Grilled Tomato Salad with Lemon Dressing

5 tablespoons olive oil
3 tablespoons fresh lemon juice
1 tablespoon capers
1 tablespoon chopped fresh parsley
1 pound green beans, trimmed
1 8-ounce piece of Feta cheese (not crumbled)
2 large beefsteak tomatoes, sliced 1/2-inch thick
1 tablespoon fresh thyme leaves, or 1 teaspoon dried thyme
Kosher salt and black pepper
1/4 cup dry bread crumbs
6 cups arugula

In a small bowl, combine 4 tablespoons of the oil, the lemon juice, capers, and parsley. Set aside.

Bring a large pot of salted water to a boil. Add the green beans and cook until just tender, 4 to 6 minutes. Drain and run under cold water.

Cut the Feta into 4 slices. Set aside to drain on paper towels.

Heat a large nonstick skillet over medium heat. Season the tomato slices with thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Cook until lightly browned, about 1 minute per side.

Wipe out the skillet and heat the remaining tablespoon of oil over medium heat. Coat the Feta in bread crumbs and cook until browned, about 2 minutes per side.

Arrange the arugula, tomatoes, beans, and Feta on plates and drizzle with the vinaigrette.


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