Wednesday, August 5, 2009

Edamame Bread Salad

I love tomatoes. I saw these pretty heirloom tomatoes and knew they would be perfect for this recipe.
Unfortunately, my husband hates tomatoes more than anything in the whole entire world.

How could you hate these beauties?

I had to make this recipe and I knew my hubby wouldn't be eating the tomatoes, so I made it when there were a bunch of us all together. The tomato lovers way outnumbered the tomato haters.
This is a really delicious salad.
The greek yogurt/feta cheese spread is fabulous on its own and so is the edamame/green bean/tomato salad part with the balsamic dressing. The kids were eating the vegetable mixture like crazy.
Then when you add a nice slice of whole grain bread, it really turns into something fantastic.

I thought it was a really great take on bread salad. The cheese spread and vegetable mixture can be made ahead, so when you are ready to serve, it really only takes a couple of minutes to put this delicious meal together. Plus, eating something this colorful and light just makes you feel good.


Edamame Bread Salad from Better Homes and Gardens Magazine

  • 3/4 cup feta cheese
  • 1/2 cup Greek yogurt or plain low-fat yogurt
  • 2 Tbsp. snipped fresh basil
  • 1 small clove garlic, minced
  • 2 12-oz. pkgs. frozen soybeans (edamame)
  • 1-1/2 lbs. fresh green beans, trimmed
  • 1 recipe Balsamic Dressing, below
  • 2 cups yellow cherry tomatoes, halved
  • 12 slices crusty country bread, toasted
  • Fresh basil leaves


1. In bowl combine feta cheese and yogurt. Using fork mash into paste. Add basil and garlic, mash to blend. Season with salt and pepper. Refrigerate, covered, up to 8 hours.

2. In saucepan bring 8 cups lightly salted water to boiling. Add soybeans and green beans; return to boiling. Reduce heat and cook, covered, 6 to 8 minutes or until tender. Drain; cool. Prepare Balsamic Dressing.

3. Add tomatoes to bean mixture. Drizzle 1/2 of dressing; toss to coat. Refrigerate, covered, up to 8 hours. Toss before serving.

4. Spread feta mixture on bread slices; place slice on serving plate; mound bean mixture on top. Drizzle remaining dressing; sprinkle basil. Makes 6 servings.

5. Balsamic Dressing: In blender combine 1/4 cup extra virgin olive oil, 2 tablespoons balsamic vinegar, 2 tablespoons red wine vinegar, and 1/4 cup lightly packed fresh basil leaves; blend until smooth. Add 2 tablespoons whipping cream and blend to mix. Season to taste with salt and pepper.


Michele said...

This looks so delicious! I love it.

The Food Librarian said...

Such pretty pretty tomatoes! They look great. Yummy salad. So much summer!

Aggie said...

Wow this sounds great! Those tomatoes are beautiful! You are so good about using edamame in your you buy it frozen?

Kerstin said...

Looks like a perfect lunch and I love the feta in the sauce - yum!

Science Bloggers Association said...

Nice Blog. Congrats.
-Zakir Ali ‘Rajnish’
{ Secretary-TSALIIM & SBAI }
[Editor- Children’s Poem & Adult’s Poem]

The Blonde Duck said...

Looks delightful!

Anonymous said...

It sounds like a great salad. Perfect for summer. I don't know about tomato-haters. I have two friends that are tomato-haters.

Kelley said...

This looks so good that we're having it for dinner tomorrow. I can't wait!