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
Units
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For the dressing:
- 1/4 cup extra virgin olive oil
- 3 tbsp red wine vinegar
- 2 small to medium cloves garlic, minced
- 1/2 tsp kosher salt
- 1/2 tsp Aleppo pepper flakes (or 1/4 tsp red pepper flakes)
For the salad:
- 1 1/2 cups shelled edamame, well-drained (I use thawed from frozen)
- 3 cups chopped Persian cucumber
- 1/2 cup feta cheese, crumbled
- 1/3 cup thinly sliced green onions
- 1/3 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.