fbpx

Recipe by Brynie Greisman

Green Bean and Roasted Cherry Tomato Salad

add or remove this to/from your favorites
Dairy Dairy
Easy Easy
6 Servings
Allergens

Contains

- Dairy - Tree nuts

Awesome flavor in every forkful. Roasting the cherry tomatoes makes them incredibly sweet and juicy. The nut topping adds just the right crunch.

Ingredients

Salad

  • 2 generous handfuls (about 15–18) cherry tomatoes, halved

  • 1 pound (450 grams) frozen string beans (not precut)

  • red onion, cut in half circles

Dressing

  • pinch of kosher salt

Nut Crunch

  • 1/8 teaspoon hot sauce, or to taste

Directions

Make the Salad

1.

Preheat oven to grill setting. Arrange cherry tomato halves, cut-side down, on a Gefen Parchment Paper-lined pan. Grill for approximately 10–15 minutes or until tomatoes start to brown and soften.

2.

Place all dressing ingredients in a small bottle or container and shake well until combined. (This can be done in advance.)

3.

In a dry frying pan over medium-high heat, lightly toast pecan halves for three minutes. Lower heat and stir in the sugar, olive oil, and hot sauce. Continue toasting for two minutes or until coated. Stir frequently. Cool and chop finely.

Assemble

1.

Place string beans (well drained) and roasted cherry tomatoes in a large bowl. Add the onion and chopped parsley. Mix all together well. (This can be done a day before.) Add dressing right before serving and toss. Top with feta cubes. Garnish with toasted chopped pecans.

Green Bean and Roasted Cherry Tomato Salad

Please log in to rate

Reviews

Subscribe
Notify of
0 Comments
Inline Feedbacks
View all comments