Greek Salad with Edamame
Edamame adds protein to the classic Greek salad: romaine, tomatoes, cucumber, feta and olives. Serve with toasted pita brushed with olive oil and sprinkled with dried oregano or za'atar.
Edamame adds protein to the classic Greek salad: romaine, tomatoes, cucumber, feta and olives. Serve with toasted pita brushed with olive oil and sprinkled with dried oregano or za'atar.
Ingredients
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¼ cup red-wine vinegar
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3 tablespoons extra-virgin olive oil
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¼ teaspoon salt
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¼ teaspoon ground pepper
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8 cups chopped romaine (about 2 romaine hearts)
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16 ounces frozen shelled edamame (about 3 cups), thawed (see Tip)
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1 cup halved cherry or grape tomatoes
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½ European cucumber, sliced
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½ cup crumbled feta cheese
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¼ cup slivered fresh basil
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¼ cup sliced Kalamata olives
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¼ cup slivered red onion
Method
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Whisk vinegar, oil, salt and pepper in a large bowl. Add romaine, edamame, tomatoes, cucumber, feta, basil, olives and onion; toss to coat.
