Person eating a tomato salad
Grilled Tomato Salad
Serves: 4

  • 5 Tbsp extra virgin olive oil
  • 3 Tbsp fresh lemon juice
  • 1 Tbsp fresh parsley, chopped
  • 1 lb green beans, trimmed
  • 8 oz feta cheese (not crumbled)
  • 2 tomatoes, sliced ½-inch thick
  • 1 Tbsp thyme leaves, or 1 tsp dried thyme
  • Kosher salt and black pepper
  • ¼ cup dry bread crumbs
  • 6 cups arugula

  1. In a small bowl, combine 4 tablespoons of the oil, the lemon juice, capers, and parsley. Set aside.
  2. Bring a large pot of salted water to a boil. Add the green beans and cook until just tender, 4 to 6 minutes. Drain.
  3. Cut feta into 4 slices. Set aside and drain.
  4. 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.
  5. Wipe out the skillet and heat the remaining tablespoon of oil over medium heat. Coat feta in bread crumbs and cook until browned, about 2 minutes per side.
  6. Arrange the arugula, tomatoes, beans, and feta on plates and drizzle with the vinaigrette.

Nutrition Information
Calories: 360 Fat: 27 g Carbohydrates: 21 g Sugar: 5 g Fiber: 6 g Protein: 15 g