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Mediterranean Salad with Roasted Tomato Vinaigrette

Jennifer Farley
  • 60 minutes
  • Serves 2

INGREDIENTS

1

Baby arugula

1/4 cup

Dried apricots

2 tbsp

Mint, fresh

1 14.5 ounce can

Tomatoes, whole

1/4 cup

White beans, cooked

1 tbsp

Balsamic vinegar

2 tbsp

Kalamata olives

1/4 cup

Farro, cooked

1

Black pepper, fresh ground

1/4 tsp

Kosher salt

1/4 cup

Olive oil, extra virgin

1 tbsp

Red wine vinegar

1/4 cup

Pine nuts, toasted

1

slice Pita bread

2 tbsp

Tomato juice

2 tbsp

Feta cheese