I don’t know what makes this dish a salad, rather than a vegetable side. Since I served it in its own bowl before my one-pot, veggie-free main course, it just felt like a salad to me. And it’s got a dressing, which feels distinctly salad-like. But lettuce? That, there is none of.
The longest part of this recipe is roasting the tomatoes. It’s hands off, but it does take some time. Toss grape tomatoes with avocado oil (or olive oil – I just use avocado oil because it has a higher smoke point and my fire alarm is super sensitive), salt, and oregano and roast. Most recipes tell you to roast at 400-450 for about 25 minutes, but I found I needed way less heat and way less time. I guess my oven just gets super hot. I was lookin at less than 20 minutes in maybe a 325 oven. About halfway through I check on them and press them with the back of a spoon. When they’re nice and wrinkly, they’re good. Meanwhile, prep the rest of the ingredients: cook a bag of haricots verts in the microwave (or blanch them in boiling water) and prepare a dijon vinaigrette by emulsifying dijon mustard with olive oil, champagne vinegar, and minced shallot. Toss the tomatoes with the haricots verts, dressing, slivered [toasted] almonds, and crumbled feta.
This salad is light and super flavorful. The oregano really helps in that flavor department – I added it at the last minute because I know it pairs well with feta but I could really taste it throughout the whole dish. Make sure you have your chompers ready because this salad is ca ca ca crunchy. It works at pretty much any temperature and the red white and green colors would actually make this a perfect meal to add to your holiday spread.