Make Ahead

Lemony Green Bean Salad with Feta, Red Onion, and Marjoram

May 28, 2010
3 Ratings
Author Notes

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

  • Prep time 10 minutes
  • Cook time 12 minutes
  • Serves 4
  • 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)
In This Recipe
  1. 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.
  2. Blend together lemon juice, zest, olive oil and agave nectar.
  3. Combine beans and red onion, crumbled cheese, and marjoram. Toss with dressing. Chill until those lamp chops come off the grill.
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Recipe by: Midge

I’m a journalist who’s covered everything from illegal logging in Central America to merit pay for teachers, but these days I write mostly about travel. I’ve been lucky enough to find myself in some far-flung locales, where poking around markets and grocery stores is my favorite thing to do. Cooking, especially baking, is my way of winding down after a long day; there’s nothing like kneading bread dough to bring you back to earth.