Dr. Nandi’s Pan Fried Tomato Salad

Dr. Nandi's Pan Fried Tomato Salad

Use organic ingredients whenever possible.

  • Author: Therese


5 Tbsp olive oil

1 Tbsp capers

3 Tbsp fresh lemon juice

1 Tbsp chopped fresh parsley

1 lb green beans, trimmed

1 8-oz piece of Feta cheese (not crumbled)

1 Tbsp fresh thyme leaves

2 large beefsteak tomatoes, sliced 1/2-inch thick

1/4 cup dry bread crumbs

6 cups arugula

kosher salt and black pepper


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

Bring a large pot of salted water to a boil.  Add green beans and cook until tender.  Drain and run under cold water

Cut 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, 1/2 teaspoon salt and 1/4 teaspoon pepper.  Cook until lightly browned.

Wipe out the skillet and heat the remaining tablespoon of oil over medium heat.

Coat Feta in bread crumbs and cook until browned

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

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Here\'s An Amazing Pan Fried Tomato Salad by Dr. Nandi!