Lemony Green Bean Salad with Feta, Red Onion, and Marjoram
Description
When we were neighbors, our friends John and Julia had my husband and me over for dinner on an embarrassingly regular basis. During the Maryland summer when it was too hot to turn on the oven, John would grill a couple steaks or whole fish to perfection and toss together a simple Greek salad of ripe tomatoes, red onion, feta, and marjoram.
Ingredients
- 1 pound green beans
- 4 ounces feta
- 1/4 red onion, super-thinly sliced
- 3 sprigs fresh marjoram, leaves stripped and roughly chopped (up to 4 sprigs; oregano is great too)
- 1/4 cup your best olive oil
- 1 lemon, juiced and zested
- 1 dash agave nectar (or sugar to taste)
Directions
- Bring a pot of salted water to boil. Throw in green beans for about 4 minutes or until al dente. Drain and rinse in cold water.
- Blend together lemon juice, zest, olive oil and agave nectar.
- Combine beans and red onion, crumbled cheese, and marjoram. Toss with dressing. Chill until those lamp chops come off the grill.
