Sautéed Yellow Pear Tomatoes With Arugula Pesto And Feta
Indulge in the vibrant flavors of this delectable walnut and cherry tomato salad. This delightful salad encompasses the earthy crunch of toasted walnuts with a zesty kick of lemon and garlic-infused pesto, perfectly paired with warm, sautéed yellow pear tomatoes and a hint of salty feta cheese crumbles. A refreshing and wholesome dish that is sure to elevate any mealtime experience.
— Constant Cookbook
Ingredients
- 3 Tbs. walnuts
- 1 lemon
- 1 garlic clove, roughly chopped
- Leaves from 1/4 bunch fresh basil
- 1 cup packed baby arugula leaves
- 5 Tbs. extra-virgin olive oil
- Sea salt, to taste
- Freshly ground pepper, to taste
- 1 1/2 lb. yellow pear tomatoes
- 2 oz. feta cheese
Instructions
- Preheat an oven to 375°F.
- Pour the walnuts onto a rimmed baking sheet. Toast the nuts in the oven until they turn a shade or two darker and are fragrant, 6 to 8 minutes. Pour the nuts onto a plate to cool.
- Finely grate the zest from the lemon (reserve the fruit for another use).
- In the bowl of a food processor, combine the toasted walnuts, lemon zest and garlic, and pulse just to combine. Add the basil and arugula leaves and process until coarsely chopped. With the motor running, slowly pour in 4 Tbs. of the olive oil. Continue to process until the mixture is moist and well blended but still slightly chunky. Transfer the pesto to a small bowl and season with salt and pepper.
- In a fry pan over medium-high heat, warm the remaining 1 Tbs. olive oil. When the oil is hot, add the tomatoes and a pinch of salt and sauté until the tomatoes are warmed through and their skins are just beginning to split, 3 to 4 minutes. Remove the pan from the heat and stir in the pesto.
- Transfer the tomatoes to a serving dish and crumble the cheese over the top. Serve hot or at room temperature. Serves 4.
- Adapted from Williams-Sonoma <i>New Flavors for Vegetables</i>, by Jodi Liano (Oxmoor House, 2008).
Yield
Serves 4.
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