Ingredients:

  • 2 cups (60g) chopped Romaine lettuce, shredded
  • 1 cup (150g) Persian cucumbers, diced
  • 1 cup (150g) cherry tomatoes, halved
  • ½ cup (75g) red onion, thinly sliced
  • 2 cups (250g) shelled edamame, steamed and cooled
  • ½ cup (75g) feta cheese, crumbled
  • ½ cup (85g) Kalamata olives, pitted and halved
  • 3 tbsp (45ml) extra virgin olive oil
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tsp (5ml) red wine vinegar
  • 1 clove garlic, minced
  • ½ tsp (3g) dried oregano
  • ¼ tsp (1.5g) sea salt
  • ¼ tsp (1.5g) cracked black pepper

Instructions:

  1. Rinse the diced cucumbers and halved cherry tomatoes under cold water and pat them dry with a paper towel. In a large mixing bowl, combine the shredded Romaine, cucumbers, tomatoes, and sliced red onion.
  2. Combine the olive oil, lemon juice, red wine vinegar, minced garlic, oregano, salt, and pepper in a small glass jar. Screw the lid on tightly and shake vigorously for 30 seconds until the mixture looks creamy and opaque.
  3. Add the cooled edamame, Kalamata olives, and crumbled feta to the vegetable base. Pour the dressing over the top and toss gently with tongs until the ingredients are evenly glazed and the feta is slightly coated but not broken down.