Feta Edamame Salad
K Kelly Duerr

Feta Edamame Salad

Jul 10, 2026

Recipe

A high-protein edamame salad with feta, red onion, and fresh dill in Greek Goddess dressing — an easy summer side that meal-preps into lunches all week.

Prep 10 minServes 4 servings

Ingredients

  • 2½ cups shelled edamame
  • ½ cup crumbled feta
  • ⅓ cup red onion, thinly sliced
  • Fresh dill, roughly chopped
  • 1 stickpack After Noon Greek Goddess
  • 3 tbsp extra-virgin olive oil
  • 1 tbsp red wine vinegar

Directions

  1. If your edamame is frozen, boil or steam it for 3-5 minutes, then drain and cool completely. (Already-shelled, thawed edamame works too.)
  2. Make the dressing: shake the Greek Goddess stickpack with the olive oil and red wine vinegar in The Shaker until smooth.
  3. In a large bowl, combine the edamame, feta, red onion, and dill.
  4. Pour over the dressing and toss to coat.
  5. Serve chilled or at room temperature - it's even better after it sits.
Greek Goddess

Made with

Greek Goddess

This is the kind of salad I make on a Sunday and happily eat all week. It's loaded with plant protein from the edamame, salty pops of feta, a little bite from red onion, and a ton of fresh dill — all tossed in Greek Goddess for that herby, garlicky finish. It's the perfect easy summer side, and it meal-preps into lunches that actually hold up (no sad, soggy salad here).

Let's make it.

Ingredients

  • 2½ cups shelled edamame
  • ½ cup crumbled feta
  • ⅓ cup red onion, thinly sliced
  • Fresh dill, roughly chopped
  • 1 stickpack After Noon Greek Goddess
  • 3 tbsp extra-virgin olive oil
  • 1 tbsp red wine vinegar

Directions

  1. If your edamame is frozen, boil or steam it for 3–5 minutes, then drain and cool completely. (Already-shelled, thawed edamame works too — no cooking needed.)
  2. Make the dressing: shake the Greek Goddess stickpack with the olive oil and red wine vinegar in The Shaker until smooth.
  3. In a large bowl, combine the edamame, feta, red onion, and dill.
  4. Pour over the dressing and toss to coat.
  5. Serve chilled or at room temperature — it's even better after it sits.

Pairs well with:

  • Grilled chicken or salmon
  • A hunk of crusty bread
  • A picnic blanket

Leftovers?

This one's built for it — it keeps in the fridge for 4–5 days and honestly gets better as the flavors meld, and the edamame keeps its bite. Portion it into containers and you've got grab-and-go lunches all week.

tag us @afternoonfoods if you make it!

Here's to more enjoying less doing