Rating: 3.5 stars
102 Ratings
  • 5 star values: 17
  • 4 star values: 26
  • 3 star values: 33
  • 2 star values: 21
  • 1 star values: 5
  • 102 Ratings
Jane Kirby


Credit: William Meppem

Recipe Summary

30 mins
30 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

360 calories; fat 27g; saturated fat 8g; cholesterol 20mg; sodium 1077mg; protein 15g; carbohydrates 21g; sugars 5g; fiber 6g; iron 3mg; calcium 315mg.