This quick edamame salad with cucumber and feta is the easy side dish everyone will be raving about! It's fresh, bright, crunchy, and loaded with flavor from parsley, zippy green onions, and tangy red wine vinaigrette. Bring it to your next potluck or serve it alongside burgers or grilled chicken. I even love it as a simple lunch with toast!
If you haven't noticed, I'm a total sucker for a veggie-loaded legume salad that comes together in a jiffy. I keep a bag of emergency edamame in the freezer at all times for a pop of plant protein and green goodness, but today, she's the main event.
Most edamame and cucumber salads go the Asian-inspired route (like my forever lunch fave edamame chicken salad but today we're taking a Mediterranean detour. Because I cannot stop putting feta in everything, and wow is it doing the most here with that tangy red wine vinaigrette.
If you're anything like me, you'll be sneaking forkfuls from the fridge. It's crisp, it's refreshing, it's aggressively green in the best way!
The little things that make this salad stellar
- By design, this isn't a bland bean salad situation. I developed this recipe to hit that perfect balance of crisp, creamy, and punchy so it's actually enjoyable to eat (and super filling, too!).
- The red wine vinegar does a lot of heavy lifting here. I tested lemon juice and apple cider vinegar, but this one brings that sharp, tangy bite that cuts through the richness of the feta and brings everything to life. Don't skip it!
- The feta is a non-negotiable for me. It adds that salty, creamy contrast that elevates this from healthy side dish status to actually crave-worthy. You could swap avocado to make this dairy-free but I'd add a squeeze of lemon juice and extra salt.
- Fresh garlic was a surprisingly impactful addition. I tested it with garlic powder and it was not nearly as good! The real deal clearly wins here.
Let's make it!
Let's talk cucumbers for a sec
Persian cucumbers are far superior here. Steer clear of regular ones for this recipe!
They're sweeter, crisper, and way less watery than regular cucumbers, which means your salad stays fresh and punchy versus getting soggy and diluted.
Let me know in the comments once you make this winner! Your feedback means the most. <3
Print
Edamame Salad with Cucumbers and Feta
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4-6 servings 1x
- Category: Salads
- Method: No Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This quick edamame salad with cucumbers and feta is the easy side dish everyone will be raving about! It's fresh, bright, crunchy, and loaded with flavor from parsley, zippy green onions, and tangy red wine vinaigrette. Bring it to your next potluck or serve it alongside burgers or grilled chicken. I even love it as a simple lunch with toast!
Ingredients
For the dressing:
- ¼ cup extra virgin olive oil
- 3 tbsp red wine vinegar
- 2 small to medium cloves garlic, minced
- ½ tsp kosher salt
- ½ tsp Aleppo pepper flakes (or ¼ tsp red pepper flakes)
For the salad:
- 1 ½ cups shelled edamame, well-drained (I use thawed from frozen)
- 3 cups chopped Persian cucumber
- ½ cup feta cheese, crumbled
- ⅓ cup thinly sliced green onions
- ⅓ cup fresh flat leaf parsley, chopped
Instructions
- Make dressing: Place olive oil, vinegar, garlic, salt, Aleppo pepper, and a pinch of black pepper in a medium mixing bowl (we'll use this for the whole salad). Whisk well to combine.
- Add edamame, cucumber, feta, green onions, and parsley. Mix to combine. Season to taste (I add another pinch of salt) and serve!
- Enjoy as is for lunch (I love it on toast!) or serve as a side dish with grilled chicken, burgers, or salmon/shrimp. This salad is best eaten within 2 days.
Notes
Adapted from this recipe.
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