Greek Salad with Edamame
Ingredients
- 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
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