Zesty Mediterranean Edamame Salad with Feta & Tomatoes
This Mediterranean Edamame Salad with Feta and Tomatoes is a vibrant blend of fresh ingredients that offers a delightful crunch and a protein-packed twist. Perfect for a quick meal or a potluck contribution, it’s a salad that bursts with flavor and freshness.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Ingredients
Scale
- 2 cups shelled edamame, thawed and dried
- 1 cup cherry or grape tomatoes, halved
- 1 cucumber, diced
- 1/2 cup crumbled feta cheese
- 1/4 cup red onion, finely sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- Optional: fresh herbs (parsley, dill, or mint), diced bell peppers, quartered marinated artichoke hearts
Instructions
- Prepare the Edamame: If you’re using frozen shelled edamame, transfer it to a colander and rinse it under cold water until thawed. Shake off any excess water, then spread it out on a clean kitchen towel or paper towels to pat it completely dry.
- Chop the Vegetables: Halve your cherry or grape tomatoes. Dice your cucumber into bite-sized pieces. Thinly slice the red onion. Pit and halve your Kalamata olives, if they aren’t already. Crumble your feta cheese.
- Whisk the Dressing: In a small bowl or a jar with a tight-fitting lid, combine the extra virgin olive oil, fresh lemon juice, red wine vinegar, minced garlic, and dried oregano. Season generously with salt and freshly ground black pepper. Whisk everything together until well combined and emulsified.
- Combine Salad Ingredients: In a large mixing bowl, gently combine the thawed edamame, halved tomatoes, diced cucumber, sliced red onion, Kalamata olives, and crumbled feta cheese.
- Dress and Toss: Pour the prepared dressing over the salad ingredients. Using large spoons or tongs, gently toss everything together until all the vegetables and edamame are evenly coated with the dressing.
- Taste and Serve: Give the salad a final taste test and adjust any seasonings as needed. Serve immediately, or let it chill in the refrigerator for 15-30 minutes for the flavors to meld beautifully.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 15 mg
Keywords: Use fresh, high-quality ingredients for the best flavor. If you're sensitive to raw red onion, soak it in cold water for 10-15 minutes to mellow its flavor. This salad can be enhanced with fresh herbs or additional vegetables like bell peppers or artichoke hearts.