Brad Farmerie’s Edamame, Feta, & Sundried Tomato Salad

Brad Farmerie's Edamame, Feta, & Sundried Tomato Salad
Serves: 4-6
  • ¼ cup extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • Juice and finely grated zest of 2 lemons
  • 2 tablespoons white wine vinegar
  • 1 tablespoon pickled pepper juice
  • 2 teaspoons tahini
  • 1 teaspoon salt
  • 3 cups (about 1 pound) frozen, shelled edameme, thawed
  • 1 cup crumbled feta cheese
  • ½ cup sun dried tomatoes, thinly sliced
  • ¼ cup finely sliced chives (or scallion greens)
  • 2 teaspoons each: chopped cilantro, basil, and tarragon
  1. Puree olive oil, mustard, lemon juice and zest, vinegar and pepper juice, tahini, and salt in a blender to make a smooth dressing. Refrigerate until ready to serve.
  2. Mix edamame, feta, sun dried tomatoes, and herbs in a large bowl; toss to combine. Add dressing to taste: toss lightly and serve.


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    • Pam says

      Not a silly question at all, Alice. Brad’s original recipe called for pickled guindilla pepper juice. Although flavors will be subtly different, I think just about any pepper sauce or juice word work just fine.

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