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. I use lemon juice here instead of red wine vinegar and green beans when tomatoes aren't in season and when they are, both are terrific. - Midge —Midge
Test Kitchen Notes
This salad, on the surface, seems like one you see at every barbeque -- except that this one is more lemony, only gently oniony, fragrant with marjoram and entirely balanced. The secret? A dash of agave nectar in the dressing, which sweetens and smoothes the lemon and feta. Make sure you don't overcook the green beans -- you want them to snap under your teeth. - A&M —The Editors
red onion, super-thinly sliced
fresh marjoram, leaves stripped and roughly chopped (up to 4 sprigs; oregano is great too)
your best olive oil
lemon, juiced and zested
agave nectar (or sugar to taste)
In This Recipe
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.