William Meppem
Hands-On Time
30 Mins
Total Time
30 Mins
Yield
Serves 4

How to Make It

Step 1

In a small bowl, combine 4 tablespoons of the oil, the lemon juice, capers, and parsley. Set aside.

Step 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.

Step 3

Cut the Feta into 4 slices. Set aside to drain on paper towels.

Step 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. 

Step 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. 

Step 6

Arrange the arugula, tomatoes, beans, and Feta on plates and drizzle with the vinaigrette.

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Ratings & Reviews

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