Green Bean and Roasted Cherry Tomato Salad

Brynie Greisman Recipe By
 
  • Cooking and Prep: 30 m
  • Serves: 6
  • Contains:

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

Ingredients (13)

Salad

Dressing

Nut Crunch

Start Cooking

Make the Salad

  1. Preheat oven to grill setting. Arrange cherry tomato halves, cut-side down, on a Gefen Easy Baking 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.

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