Greek inspired edamame salad

For the salad

• 16 ounces shelled edamame

• 1 cup halved cherry or grape tomatoes

• 1 English cucumber peeled, cut lengthwise, seeded, and sliced to desired thickness

• 1 green bell pepper, chopped into 1-inch pieces

• ½-1 cup crumbled feta cheese

• ¼ cup slivered fresh basil

• ¼ cup sliced Kalamata olives

• ¼ cup slivered red onion

For the dressing

• ¼ cup extra-virgin olive oil

• 2 tablespoons red wine vinegar

• ½ teaspoon dried oregano, more for sprinkling

• ¼ teaspoon Dijon mustard

• ¼ teaspoon sea salt

  Instructions

• Make the dressing: In a small bowl, whisk together the olive oil, vinegar, oregano, mustard and salt.

• On a large platter, arrange the cucumber, green pepper, edamame, cherry tomatoes, feta cheese, red onions, and olives. Drizzle with the dressing and very gently toss. Sprinkle with a few generous pinches of basil. Season to taste and serve.

This packs GREAT for your weekend wanders camping! Enjoy!