Served at the 2024 Farmers’ Table Wine Trail, G. Husmann Wine Company

12 oz. shelled edamame (about 2 1/3 cups)
1 1/2 cups chopped cucumber
1 cup diced red bell pepper
8 oz. cubed Feta cheese
1/3 cup finely chopped red onion

1/2 tsp salt
1/2 cup olive oil
1/4 tsp pepper
1/4 cup lemon juice
2 TBSP fresh minced parsley


  • Cook edamame according to package directions. For best results, cook al dente.
  • Prepare the veggies by shelling the edamame (if necessary) and chopping the cucumbers, peppers, and red onion. set aside.
  • If necessary, cube the Feta into 1/2-inch pieces.
  • Combine the ingredients for the vinaigrette in a small jar or container with a lid. Close the lid and shake well.
  • Assemble the salad by combining the edamame, cucumbers, peppers, red onion, feta, and vinaigrette into a medium mixing bowl. Toss gently until combined. Serves 8

Serve with G. Husmann Wine Company Louise Husmann.

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