Mediterranean Edamame Salad
Prep
15 mins
Cook
0 mins
Servings
4
Difficulty
Easy
This Mediterranean edamame salad has become my go to dish when I need something fresh and satisfying without heating up the kitchen. Edamame are packed with protein and fiber, making them incredibly filling, while the tangy olives, artichoke hearts, and creamy feta create layers of flavor that feel restaurant quality. What I love most is how quick it comes together, taking just 15 minutes from start to table, and it's remarkably budget friendly too. The zesty lemon and red wine vinegar dressing ties everything together beautifully, making this the perfect side dish or light meal that never feels like a chore to prepare.
Ella x
Ingredients
- 400 gedamame
- 100 gkalamata olives
- 150 gartichoke hearts
- 200 gfeta cheese
- 1 kgred onion
- 50 mllemon juice
- 100 mlolive oil
- 1 gsalt
- 1 gblack pepper
- 1 gfresh parsley
- 50 mlred wine vinegar
- 2 clovesgarlic
Detail level
Instructions
- 1
Rinse the edamame and cook them in boiling water for 4-5 minutes until tender. Drain and set aside.
- 2
In a large bowl, whisk together lemon juice, olive oil, salt, and black pepper.
- 3
Add the cooked edamame, kalamata olives, artichoke hearts, feta cheese, red onion, and garlic to the bowl.
Tip: Adjust seasoning as needed.
- 4
Stir in the fresh parsley and red wine vinegar.
- 5
Taste and adjust seasoning with salt and black pepper if needed.
- 6
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
- 7
Serve chilled and enjoy!
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