INGREDIENTS
8 cups
water
1 1/2 cups
frozen shelled edamame
1 1/2 tbsp
extra-virgin olive oil
1 1/2 tbsp
red wine vinegar
2 tsp
minced fresh oregano
1/4 tsp
kosher salt
1 cup
chopped English cucumber
2 tbsp
sliced kalamata olives
2 tbsp
crumbled feta cheese