Pan-Grilled Tomato Salad With Lemon Dressing

Photo by William Meppem
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 360 calories
    • Calories 239 calories from fat
    • Fat 27 g
    • Sat Fat 8 g
    • Cholesterol 20 mg
    • Sodium 1,077 mg
    • Protein 15 g
    • Carbohydrate 21 g
    • Sugar 5 g
    • Fiber 6 g
    • Iron 3 mg
    • Calcium 315 mg


  1. Check 5tablespoons olive oil
  2. Check 3tablespoons fresh lemon juice
  3. Check 1tablespoon capers
  4. Check 1tablespoon chopped fresh parsley
  5. Check 1pound green beans, trimmed
  6. Check 1 8-ounce piece of Feta cheese (not crumbled)
  7. Check 2 large beefsteak tomatoes, sliced 1/2-inch thick
  8. Check 1tablespoon fresh thyme leaves, or 1 teaspoon dried thyme
  9. Check kosher salt and black pepper
  10. Check 1/4cup dry bread crumbs
  11. Check 6cups 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 and run under cold water.
  3. Cut the Feta into 4 slices. Set aside to drain on paper towels.
  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 the 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.