Greek Salad with Edamame

Recipe By: Carolyn Malcoun

Edamame adds protein to the classic Greek salad: romaine, tomatoes, cucumber, feta and olives. Serve with toasted pita brushed with olive oil and sprinkled with dried oregano or za'atar.

Nutrition Profile

Servings: 4

Serving Size: 2 3/4 cups

Per Servings:  344 calories; protein 17.1g; carbohydrates 19.9g; dietary fiber 8.8g; sugars 6.3g; fat 23.3g; saturated fat 5.3g; cholesterol 16.7mg; vitamin a iu 9213.2IU; vitamin c 18mg; folate 498.9mcg; calcium 216.1mg; iron 4.1mg; magnesium 101.4mg; potassium 907.6mg; sodium 488.7mg; thiamin 0.3mg.

Ready in: 20 mins


  • ¼ cup red-wine vinegar
  • 3 tablespoons extra-virgin olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 8 cups chopped romaine (about 2 romaine hearts)
  • 16 ounces frozen shelled edamame (about 3 cups), thawed (see Tip)
  • 1 cup halved cherry or grape tomatoes
  • ½ European cucumber, sliced
  • ½ cup crumbled feta cheese
  • ¼ cup slivered fresh basil
  • ¼ cup sliced Kalamata olives
  • ¼ cup slivered red onion


Step 1

Whisk vinegar, oil, salt and pepper in a large bowl. Add romaine, edamame, tomatoes, cucumber, feta, basil, olives and onion; toss to coat.