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

Bring 8 cups water to a boil in a saucepan. Add edamame; cook 3 minutes or until tender. Drain. Combine oil, vinegar, oregano, and salt in a medium bowl. Stir in edamame and cucumber. Sprinkle with olives and feta cheese.