This edamame, olive salad will make you feel like you’re lunching at a seaside restaurant on some far flung Greek island. I swear it! It’s such an unusual combination that your taste buds will think you’re on vacation.
I had a variation of this salad last week at an unlikely waterfront spot in North Carolina. The restaurant served mostly seaside style bar food, except for this incredible side dish. I’m so glad I ordered it. It was easily my favorite thing I had that meal — aside from that delicious Southern sweet tea. That’s hard to beat.
This edamame, olive combo makes for a simple salad but not one where you want to cut back on quality. A bag of shelled edamame should only run you a few dollars, so splurge on the fancy olives — you know, the ones from the olive bar. Or at least get a good brand of jarred kalamatas. A high quality olive oil, red wine vinegar are a must for the dressing. And for a slightly more filling meal, add some salty feta to finish it off.
Edamame, olive salad
- 1 1/2 cups frozen edamame, shelled
- 1 small cucumber, chopped
- 7-8 ounces of kalamata olives, halved
- 1 1/2 tbsp extra-virgin olive oil
- 1 1/2 tbsp red wine vinegar
- about 1/4 tsp sea salt (more to taste)
- 3 medium springs of fresh oregano, leaves removed
- 1/4 cup crumbled feta cheese (optional)
- Prepare edamame as instructed on the package (should suggest boiling about 3 minutes or until tender). Drain and set aside to cool slightly.
- For the dressing, in a small bowl, combine oil and oregano leaves. Lightly muddle leaves with a spoon or fork to release natural oils into olive oil. Add red wine vinegar and salt. Stir.
- In a medium bowl, add edamame, olives and cucumber. Drizzle dressing over veggies and toss until coated. Serve and sprinkle with feta cheese. Garnish with more fresh oregano if desired.
ALSO TRY: 10 delicious summer salads to try.