A fresh, low-calorie salad fit for a healthy lunchbox, with green beans, salty feta cheese and marjoram leaves.
We used our oregano instead of marjoram and the flavor was simply amazing. Serve this salad, when you have a heavy main dish that needs a lighter compliment.
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.