Mediterranean Edamame Salad

Mediterranean Edamame Salad
Mark Boughton Photography / styling: Teresa Blackburn
  • Yield: 4 servings


1/4cup white wine vinegar or sherry vinegar
1 garlic clove, minced
2tablespoons finely chopped fresh oregano
1/4cup extra-virgin olive oil
1/4teaspoon salt
Freshly ground black pepper
2cups cooked, shelled edamame
2/3cup thinly sliced sun-dried tomatoes
1/4cup diced red onion
1/2cup black olives (kalamata preferred), pitted, cut into halves
1/3cup feta cheese
2cups lettuce or greens (arugula or spinach)


  1. To prepare vinaigrette, combine vinegar, garlic and oregano, and mix with a whisk or in the blender. Slowly add olive oil and mix well. Add salt and pepper.
  2. To prepare salad, combine edamame, tomatoes, onion, olives, feta and vinaigrette; let marinate 30 minutes.
  3. When ready to serve, toss or serve salad with lettuce or greens. 

Recipe courtesy of Get Fresh Memphis

Nutritional Info *per serving

  • Calories 330
  • Fat 22g
  • Cholesterol 10mg
  • Sodium 470mg
  • Carbohydrate 19g
  • Fiber 6g
  • Protein 12g