Vegetarian Greek Salad with Edamame

Here is my favorite Greek salad recipe, with a simple red wine vinegar dressing, crisp romaine, edamame for extra protein, and all the classic toppings like feta, kalamata olives, and fresh herbs.

This Greek salad has become my go-to lunch when I want something filling but still light. The edamame adds a nice twist to the traditional version, and it keeps me full for hours. Plus, it comes together in about 15 minutes, which is perfect for busy weekdays.

What Kind of Edamame Should I Use?

You can use either fresh or frozen edamame for this salad, and both work equally well. If you’re going with frozen, just make sure to thaw them completely and pat them dry before tossing them in – nobody wants a watery salad. Most grocery stores sell shelled edamame in the freezer section, which saves you the hassle of popping them out of the pods yourself. If you can only find edamame in the pods, you’ll need to buy about double the amount listed since you’ll be removing the beans from their shells.

Options for Substitutions

This salad is pretty forgiving when it comes to swapping ingredients:

• Edamame: If you can’t find edamame, chickpeas make a great substitute and keep that protein-packed element. You can use canned (drained and rinsed) or roasted chickpeas for extra crunch.
• Romaine: Feel free to use mixed greens, butter lettuce, or even iceberg if that’s what you have on hand. Just keep in mind that softer greens will wilt faster once dressed.
• Feta cheese: While feta is pretty traditional for Greek salads, you can swap it with goat cheese or even cubed mozzarella if needed. The flavor will be a bit different but still tasty.
• Red wine vinegar: White wine vinegar or lemon juice work well here. If using lemon juice, start with 3 tablespoons and add more to taste.
• Kalamata olives: Any black olives will do the job, though kalamata olives do bring that signature briny flavor to Greek salads.
• Fresh basil: Fresh oregano or parsley are good alternatives. You could also use 1 teaspoon of dried oregano instead for that classic Greek taste.

Watch Out for These Mistakes While Cooking

The biggest mistake when making Greek salad is adding the dressing too early, which causes the romaine to wilt and become limp – always dress your salad right before serving to keep everything crisp and fresh.

Another common error is not drying your lettuce and vegetables properly after washing, since excess water dilutes the dressing and makes your salad watery instead of flavorful.

To get the most flavor from your red onion, slice it thin and soak it in cold water for 10 minutes before adding it to the salad, which takes away the harsh bite while keeping the nice onion taste.

Finally, don’t skip draining your edamame well after cooking – any leftover moisture will water down your dressing and make the whole salad less enjoyable.

What to Serve With Greek Salad?

This Greek salad with edamame is hearty enough to eat on its own for lunch, but it also pairs really well with grilled chicken, salmon, or shrimp if you want to make it more filling. I love serving it alongside warm pita bread or naan that you can use to scoop up any extra dressing and toppings left in the bowl. It’s also a great side dish for Mediterranean-inspired mains like lamb kebabs, chicken souvlaki, or even a simple roasted whole chicken. If you’re keeping things vegetarian, try it with some hummus and falafel for a complete meal that hits all the right notes.

Storage Instructions

Store: This Greek salad is best enjoyed fresh, but you can prep the ingredients ahead of time. Keep the dressing separate in a jar and store the chopped veggies in an airtight container in the fridge for up to 2 days. The edamame and feta can be stored separately too, so everything stays crisp and fresh.

Make Ahead: I like to do all my chopping the night before and keep everything in separate containers. When I’m ready to eat, I just toss it all together with the dressing. If you’ve already mixed the salad, it’ll keep in the fridge for about a day, but the lettuce will start to wilt after that.

Serve: If your salad has been sitting in the fridge, give it a good toss before serving to redistribute the dressing. You might want to add a splash more olive oil or vinegar if it seems dry. Cold salad straight from the fridge is perfect on a hot day!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1050
• Protein: 45-55 g
• Fat: 50-60 g
• Carbohydrates: 70-80 g

Ingredients

For the dressing:

• 1/4 cup red wine vinegar (I prefer Pompeian for its consistent acidity)
• 4 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp pepper

For the salad:

• 8 cups romaine (chopped into 1-inch ribbons)
• 14 oz edamame (I use Seapoint Farms for the best texture)
• 1 cup cherry tomatoes (halved lengthwise)
• 1/2 cucumber (sliced into 1/4-inch half-moons)
• 1/2 cup feta
• 1/4 cup basil
• 1/4 cup kalamata olives
• 1/4 cup red onion
• 2 tablespoons fresh dill, chopped

Step 1: Prepare and Measure All Ingredients

• 8 cups romaine, chopped into 1-inch ribbons
• 1 cup cherry tomatoes, halved lengthwise
• 1/2 cucumber, sliced into 1/4-inch half-moons
• 1/4 cup red onion, diced
• 1/2 cup feta, crumbled
• 2 tablespoons fresh dill, chopped
• 14 oz edamame
• 1/4 cup kalamata olives

Chop the romaine into 1-inch ribbons and place in a large bowl.

Halve the cherry tomatoes lengthwise, slice the cucumber into 1/4-inch half-moons, dice the red onion finely, crumble the feta cheese, and chop the fresh dill.

Measure out the edamame and kalamata olives.

Having everything prepped and ready ensures the salad comes together quickly and the greens don’t wilt while you’re still cutting vegetables.

Step 2: Whisk the Vinaigrette

• 1/4 cup red wine vinegar
• 4 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp pepper

In a small bowl or measuring cup, whisk together the red wine vinegar, olive oil, salt, and pepper until the dressing is well combined and emulsified.

I prefer Pomerian red wine vinegar for its consistent acidity—it creates a more balanced dressing than cheaper brands.

Let the vinaigrette sit for a minute so the flavors begin to meld.

Step 3: Assemble and Dress the Salad

• 14 oz edamame
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, sliced
• 1/4 cup kalamata olives
• 1/4 cup red onion, diced
• 1/2 cup feta, crumbled
• 1/4 cup basil
• 2 tablespoons fresh dill, chopped
• vinaigrette from Step 2

Add the edamame, cherry tomatoes, cucumber, kalamata olives, red onion, feta, basil, and dill to the bowl with the romaine.

Pour the vinaigrette over the salad and toss gently but thoroughly to coat all ingredients evenly.

For the best flavor and texture, I toss the salad just before serving—this keeps the greens crisp and prevents the vinegar from making the vegetables too soft.

Taste and adjust seasoning if needed.

Vegetarian Greek Salad with Edamame

Delicious Vegetarian Greek Salad with Edamame recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 12 minutes mins

Servings: 4 servings

Calories: 975

Ingredients Method

Ingredients

  

For the dressing::

• 1/4 cup red wine vinegar (I prefer Pompeian for its consistent acidity)
• 4 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp pepper

For the salad::

• 8 cups romaine (chopped into 1-inch ribbons)
• 14 oz edamame (I use Seapoint Farms for the best texture)
• 1 cup cherry tomatoes (halved lengthwise)
• 1/2 cucumber (sliced into 1/4-inch half-moons)
• 1/2 cup feta
• 1/4 cup basil
• 1/4 cup kalamata olives
• 1/4 cup red onion
• 2 tablespoons fresh dill, chopped

Method

 

1. Chop the romaine into 1-inch ribbons and place in a large bowl. Halve the cherry tomatoes lengthwise, slice the cucumber into 1/4-inch half-moons, dice the red onion finely, crumble the feta cheese, and chop the fresh dill. Measure out the edamame and kalamata olives. Having everything prepped and ready ensures the salad comes together quickly and the greens don't wilt while you're still cutting vegetables.
2. In a small bowl or measuring cup, whisk together the red wine vinegar, olive oil, salt, and pepper until the dressing is well combined and emulsified. I prefer Pomerian red wine vinegar for its consistent acidity—it creates a more balanced dressing than cheaper brands. Let the vinaigrette sit for a minute so the flavors begin to meld.
3. Add the edamame, cherry tomatoes, cucumber, kalamata olives, red onion, feta, basil, and dill to the bowl with the romaine. Pour the vinaigrette over the salad and toss gently but thoroughly to coat all ingredients evenly. For the best flavor and texture, I toss the salad just before serving—this keeps the greens crisp and prevents the vinegar from making the vegetables too soft. Taste and adjust seasoning if needed.