Lemony Green Bean Salad with Feta

Recipe Source

Lemony Green Bean Salad with Feta


Lemony Green Bean Salad with Feta

Jun 2, 2017Recipes, Spring, Summer

Well folks, it does not happen often, but I have been waylaid by a summer cold.  In between running for a kleenex and bouts of sneezing and coughing the last thing I want to do is cook an elaborate, time consuming dinner (and as you know, that is one of my favorite hobbies.)  So, when the sick fairy visits, I turn to simple dishes that can be prepared in the few moments of respite.  This green bean salad is one such dish.  It is a perfect side for something from the grill (that hopefully the spouse, kids, neighbor, dog is going to prepare) and hey, it is just the beginning of green bean season, so the perfect time to enjoy them with minimal accompaniment.  See you next week…


  • 1pound green beans
  • 4ounces feta
  • 1/4red onion, super-thinly sliced
  • 3-4sprigs fresh marjoram, leaves stripped and roughly chopped (oregano is great too)
  • 1/4cup your best olive oil
  • 1lemon, juiced and zested
  • dashagave nectar (or sugar to taste)


  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 and chill until ready to eat.

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.