Greek Edamame Salad
Prep
20 mins
Cook
0 mins
Servings
6
Difficulty
Easy
My go to summer dish is this Greek edamame salad, and honestly, it comes together in just twenty minutes with zero cooking required. The edamame are already cooked when you buy them frozen, so you simply thaw and toss everything together. What I love most is that edamame pack an impressive amount of plant based protein, making this salad incredibly satisfying and nutritious. The combination of briny olives, creamy feta, and fresh herbs creates something that tastes like you spent hours in the kitchen, but requires minimal effort. It's perfect for weeknight dinners, potlucks, or meal prep, and it only gets better as it sits in the fridge.
Ella x
Ingredients
- 400edamame
- 250 pittedkalamata olives
- 237 mlred onion
- 100 crumbledfeta cheese(use dairy-free alternative if needed)
- 200 bottlegreek vinaigrette
- 50 bottleextra virgin olive oil
- 50 bottlelemon juice
- 237 mlminced fresh parsley
- 237 mlminced fresh dill
- 1 teaspoonsalt
- 1 teaspoonblack pepper
Detail level
Instructions
- 1
Preheat the oven to 180°C (350ºfF).
Tip: Optional: for an extra crispy salad
- 2
Steam the edamame until tender, about 5 minutes.
Tip: Use a steamer basket for best results
- 3
Chop the red onion and mince the parsley and dill.
Tip: Use a sharp knife to avoid tears
- 4
In a large bowl, combine the edamame, Kalamata olives, and red onion.
Tip: Toss gently to combine
- 5
In a small bowl, whisk together the Greek vinaigrette, olive oil, lemon juice, salt, and black pepper.
Tip: Use a gentle whisk to avoid deflating the vinaigrette
- 6
Pour the dressing over the edamame mixture and toss to coat.
Tip: Add the feta cheese and toss gently
- 7
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
Tip: Optional: for an extra flavorful salad
- 8
Just before serving, sprinkle the chopped parsley and dill on top.
Tip: Adjust to taste
Recipe Variations
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