Edamame, tomato and feta salad with fresh basil
2
Points®
Total time: 15 min • Prep: 15 min • Cook: 0 min • Serves: 10 • Difficulty: Easy
A fantastic fusion of Greek, Japanese and Italian ingredients, enjoy this veggie salad over a bed of romaine lettuce or as the base for a piece of grilled meat or fish. it's also delicious with diced cooked shrimp tossed into the mix. Garnish with slivered almonds for crunch, if desired. Ricotta salata or queso fresco are worthy salty and crumbly alternatives to feta cheese. Edamame is a filling source of vegetable protein that is rich in healthy fiber, antioxidants, and vitamin K. Cooked favas or lima beans are good substitutes for edamame and another nice way to change up this versatile salad.
Ingredients
Olive oil
3 Tbsp
Red wine vinegar
2 Tbsp, or to taste
Water
1 Tbsp
Garlic
1 clove(s), minced
Table salt
¾ tsp
Black pepper
¼ tsp
Shelled edamame
1 pound(s), cooked
Plum tomato
10 medium, seeded, chopped
Fresh basil
½ cup(s), fresh, cut into ribbons*
Red onion
1 small, finely sliced
Crumbled feta cheese
½ cup(s)
Instructions
1
To make dressing, in a small bowl, combine oil, vinegar, water, garlic, salt and pepper; set aside.
2
In a large serving bowl, combine edamame, tomatoes, basil and onion; toss with dressing and sprinkle with cheese. Yields about 1 cup per serving.
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