Pan-Grilled Tomato Salad With Lemon Dressing

Pan-Grilled Tomato and Feta Salad With Lemon-Caper Dressing
William Meppem

Serves 4
preparation
30
minutes
cooking
30
minutes

Ingredients

5
tablespoons
olive oil
3
tablespoons
fresh lemon juice
1
tablespoon
capers
1
tablespoon
chopped fresh parsley
1
pound
green beans, trimmed
1
8-ounce piece of Feta cheese (not crumbled)
2
large beefsteak tomatoes, sliced 1/2-inch thick
1
tablespoon
fresh thyme leaves, or 1 teaspoon dried thyme
kosher salt and black pepper
1/4
cup
dry bread crumbs
6
cups
arugula

Directions

  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.
Jane Kirby
August 2003

Nutritional Information

  • Per Serving
  • Calories From Fat 239
  • 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
What does this mean? See Nutrition 101.