Greek Style Edamame Salad

[Frederique]

Greek Style Edamame Salad

8   cups water
1½    cups frozen shelled edamame
1½   tablespoons extra-virgin olive oil
1½   tablespoons red wine vinegar
2   teaspoons minced fresh oregano
¼   teaspoon kosher salt
1   cup chopped English cucumber
2   tablespoons sliced kalamata olives
2   tablespoons crumbled feta cheese

- Bring 8 cups water to a boil in a saucepan. Add edamame; cook 3 minutes or until tender. Drain.
- Combine oil, vinegar, oregano, and salt in a medium bowl. Stir in edamame and cucumber. Sprinkle with olives and feta cheese.