Photo of Edamame, tomato and feta salad with fresh basil by WW

Edamame, tomato and feta salad with fresh basil

2 - 4
PersonalPoints™ per serving
Total Time
15 min
15 min
0 min
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.


Olive oil

3 Tbsp

Red-wine vinegar

2 Tbsp, or to taste


1 Tbsp

Garlic clove(s)

1 medium clove(s), minced

Table salt

¾ tsp

Black pepper

¼ tsp

Edamame (shelled)

1 pound(s), cooked

Plum tomato(es)

10 medium, seeded, chopped


½ cup(s), fresh, cut into ribbons*

Uncooked red onion(s)

1 small, finely sliced

Crumbled feta cheese

½ cup(s)


  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.