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

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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.

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