Wax Bean and Roasted Tomato Salad with Sun Dried Tomato Vinaigrette
Refreshing twist on a bean and tomato salad! Tender crisp wax beans with sweet, roasted cherry tomatoes tossed with a tangy vinaigrette and topped with bright feta cheese and fresh dill.
Ingredients
Ingredients:
Dressing:
- ½ cup oil packed sun dried tomatoes
- ⅓ cup olive oil
- 2 Tbsp. balsamic vinegar
- 1 tsp. honey
- Salt and pepper to taste
Salad:
- 1 lb. wax beans washed and ends trimmed (Green beans work too)
- 2 cups cherry tomatoes
- 1 Tbsp. olive oil
- 1 tsp. Italian seasoning
- ½ red onion thinly sliced
- ¼ cup fresh dill chopped
- ½ cup feta crumbled
Instructions
Instructions:
Dressing:
- Combine all the ingredients in a food processor or blender. Pureé until smooth. Season with salt and pepper to taste. Set aside.
Salad:
- Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper. Halve the cherry tomatoes and spread out on the baking sheet. Drizzle with olive oil and sprinkle with Italian seasoning. Toss to coat.
- Roast for 20-25 minutes until the tomatoes start to blister and slump. Let cool for 5-10 minutes.
- While the tomatoes are roasting, bring a large pot of water to a boil. Add the wax beans and cook for 3-5 minutes until tender crisp. Drain into a colander and rinse with cold water to stop the cooking process.
Assemble:
- In a large bowl, add the blanched wax beans, roasted tomatoes (and their juices), red onion, and fresh dill. Add the sun dried tomato vinaigrette and toss well. Let the salad sit for an hour to allow the flavors to meld. Right before serving, sprinkle the top with the feta cheese.
Tried this recipe?Let us know how it was!