Roasted Corn,Tomatoes and Basil Summer Salad

  • 1 pint cherry tomatoes (cut in half)
  • 1 cup fresh basil leaves, sliced thin
  • 1 pound green beans, blanched and cut into pieces
  • Catapano goat feta cheese or other feta cheese, crumbled, and to taste
  • For the dressing:
  • ½ cup extra virgin oil
  • 1 teaspoon Taste of the North Fork mustard or any Dijon mustard
  • 3 tablespoons Taste of the North Fork white wine vinegar or comparable
  • 1 garlic clove, minced
  • ½ large red onion, diced
  • Salt and pepper

Mix tomatoes, basil and green beans in a bowl. In a separate bowl, whisk together dressing ingredients. When ready to serve, pour dressing over the vegetables and sprinkle feta cheese over mixture.

Published on July 8, 2010
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