Tomato and bean salad

Ingredients for 4 servings:

• 300 g green beans, frozen
• some savory
• some salt
• 1 small head of endive or iceberg lettuce
• 6 tomatoes
• 2 small onions, red, or one large
• 300 g feta cheese
• ½ clove(s) garlic
• 4 tbsp wine vinegar
• 8 tbsp olive oil
• Salt and pepper, white
• some marjoram for garnishing

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Cook the beans with the savory in boiling salted water for approx. 8-10 minutes, drain, rinse with cold water and drain well. Trim, chop, wash and spin the lettuce. Remove the stems from the tomatoes and slice them. Peel the onion and slice into thin rings. Dice the feta cheese. Place all ingredients in a bowl and mix briefly. Serve on serving plates. For the dressing, peel the garlic and press it through a press. Mix the vinegar with the salt, pepper and garlic. Whisk in the olive oil. Drizzle the dressing over the salad. It tastes delicious with fresh baguette or can be served as a side dish.