Grilled Tomato and Two Bean Salad with Lemon Caper Dressing (02.05.13)

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

by Jennifer Burns, Dan’s Market

  • 5 tablespoons olive oil, divided
  • 3 tablespoons lemon juice
  • 1 tablespoon capers, chopped
  • 1 tablespoon parsley, chopped
  • 1 pound green beans, trimmed
  • 4 ounces Feta or blue cheese, crumbled
  • 2 large beefsteak tomatoes, sliced 1/2-inch thick
  • 1 tablespoon fresh thyme leaves, or 1 teaspoon dried thyme
  • 1 can white beans, drained and rinsed
  • 6 cups arugula or romaine lettuce
  • Salt and Pepper, to taste

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.

Heat a large nonstick skillet over medium heat. Season the tomato slices with thyme, salt and pepper. Cook until lightly browned, about 1 minute per side.

Arrange the arugula or romaine, tomatoes, green and white beans and Feta or blue cheese on plates and drizzle with the vinaigrette.


  • Couscous, Tomato and Bean Salad

  • Asparagus and Tomato Salad

  • Greek Chicken Pasta

  • Warm Lentil and Rice Salad

  • Sausage and Spinach Creamy Linguine

  • Spinach, Pepper and Feta Frittata

  • Roasted Beet and Walnut Dip

  • Couscous Tomato Basil Salad

  • Steak and Shrimp

  • Valentine‚Äôs Day Dinner: Steak Caprese

  • Three Cheese Tortellini

  • Black Bean, Edamame and Corn Salad

  • Mediterranean Quinoa Salad