Dr. Nandi’s Pan Fried Tomato Salad

Dr. Nandi's Pan Fried Tomato Salad



  • 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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