Pan-Grilled Tomato Salad With Lemon Dressing

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Photo by William Meppem
Pan-Grilled Tomato Salad With Lemon Dressing 3.3 92 5 1
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  • Serves 4
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  • Nutritional Information
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    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

In a small bowl, combine 4 tablespoons of the oil, the lemon juice, capers, and parsley. Set aside.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.Cut the Feta into 4 slices. Set aside to drain on paper towels.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. 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. Arrange the arugula, tomatoes, beans, and Feta on plates and drizzle with the vinaigrette.

Ingredients

  1. Check 5 tablespoons olive oil
  2. Check 3 tablespoons fresh lemon juice
  3. Check 1 tablespoon capers
  4. Check 1 tablespoon chopped fresh parsley
  5. Check 1 pound 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 1 tablespoon fresh thyme leaves, or 1 teaspoon dried thyme
  9. Check kosher salt and black pepper
  10. Check 1/4 cup dry bread crumbs
  11. Check 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.