Crisp edamame and cucumber salad with feta and tomatoes
Salads are a wonderful idea when you're craving something light that's satisfying yet light. This edamame and cucumber salad with feta and tomatoes combines vegetables with protein-rich legumes and flavorful cheese. You won't spend much time in the kitchen, and you don't need any fancy ingredients.
- 2 small cloves of garlic
- 60 ml extra virgin olive oil
- 2 tbsp red wine vinegar 🛒
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/2 tsp mild chili flakes 🛒
- 1 pinch of black pepper
- 250g shelled and well drained edamame
- 1 Salad cucumber
- 150g cherry tomatoes
- 2 spring onions
- 100 g (vegan) Feta
- Peel and finely chop the garlic. Place it in a bowl along with the remaining dressing ingredients. Whisk everything together thoroughly.
- Wash the edamame thoroughly and let them drain well.
- Wash the cucumber and tomatoes. Cut the cucumber into pieces and halve the tomatoes.
- Wash the spring onions and cut them into rings.
- Add edamame, cucumbers, and tomatoes to the bowl with the dressing.
- Crumble the feta and add it to the bowl. Then mix everything together well.
- Taste the salad and add a pinch of salt or pepper if needed.
- Let it sit for 5 minutes before serving.
Edamame and cucumber salad: brings color and flavor to your plate
The base of this edamame and cucumber salad with feta and tomatoes is young soybeans. They are harvested before they are fully ripe, which gives them a bright green color and a delicate nutty flavor. You can usually find them frozen in the supermarket or Asian grocery store.
To prepare them, simply pour boiling water over the shelled beans or blanch them for a few minutes. Then, immediately plunge them into ice-cold water. This helps them retain their crisp bite and vibrant color. In a bowl, they pair perfectly with robust flavors and crisp vegetables.
To make the edamame and cucumber salad really fresh, cucumber and tomato play the starring roles. The cucumber adds wonderful juiciness. If you like, you can scoop out the watery seeds with a small spoon. This keeps the salad crisp for longer and prevents the dressing from becoming watery later.
For the tomatoes, it's best to use small cherry tomatoes. They're naturally sweeter and firmer than larger varieties. Simply halve them and add them directly. The feta cheese provides the creamy component. Its robust saltiness creates a wonderful contrast to the mild soybeans. You can either cut the cheese into small cubes or crumble it over the vegetables with your hands for a more rustic look.
A good dressing brings all the components together. Here, we're using a classic vinaigrette with a little twist. Whisk together a high-quality olive oil with a splash of red wine vinegar and a squeeze of fresh lemon juice. The acidity from the vinegar and lemon beautifully enhances the flavors of the vegetables. A touch of finely chopped garlic along with a pinch of chili flakes adds a subtle heat. Season the mixture with salt and freshly ground black pepper. Keep in mind that the feta cheese is already quite salty. Pour the dressing over the prepared ingredients and gently toss everything together.
You can serve the edamame and cucumber salad immediately or let it marinate for a while. Giving it a 15-minute rest allows the flavors to meld even better. The mixture also tastes fantastic the next day. The firm soybeans and cucumber pieces retain their texture remarkably well in the refrigerator. This makes the recipe ideal for preparing the night before for lunch. Simply pack the salad in an airtight container. That way, you'll always have a balanced and delicious meal on hand whenever hunger strikes.
Want even more crisp salad ideas with plenty of flavor? Then try Gỏi Gà, a Vietnamese chicken salad, a BLT salad with crispy croutons, or a creamy Green Goddess salad.
