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Tomato Edamame Salad

by ADMIN on MARCH 18, 2013

This summer I started my first garden. I started all my plants from seed. And even though I started too late in the season (oops), it was so rewarding to watch them grow.

My lettuce and broccoli were getting so big and beautiful. I couldn’t believe it. Magic! I did that. Proud doesn’t even begin to describe the feeling.

One day I came home and skipped over to the garden. It was sunny and beautiful out. Then I noticed it… all my lettuce and broccoli had been mowed down by that awful ground hog. Literally, chewed to the stump. So. Freaking. Sad.

I went through many stages of grief: Disbelief, anger, sadness. But mostly anger. I fed the neighborhood ground hog instead of my family!!!


He also took down my sugar snap peas. Literally pulled them off the trellis and ate each and every pea pod.

Each and every one.

The only thing that survived were my tomatoes. I had dozens and dozens. Scratch that, I still have to pick some even in this cold October weather since I planted them so late in the season. Hah.

So what did I do with them? Well, amongst other things, I made this fabulous Tomato Edamame Salad (also using the basil I grew – though the basil was also being slowly eaten to death by the black beetle that lived underneath it…) Tomato Edamame Salad Prep time: 10 mins Total time: 10 mins Serves: 4-6 Sweet tomatoes, protein-packed edamame, and zingy vinaigrette!


  • 3 cups roma tomatoes, cut into small cubes (about 10 large or 14 small tomatoes)

  • 1 cup frozen, deshelled edamame - defrosted

  • ½ cup fresh or frozen corn (defrosted if necessary)

  • ½ cup fresh chopped basil

  • 2 garlic cloves, minced

  • 2 Tbsp red wine (or other flavor such as peach!) vinegar

  • 2 Tbsp olive oil

  • ½ tsp each salt and pepper


  1. In a large bowl, combine tomatoes, edamame, and corn.

  2. In a small bowl, combine vinegar, oil, salt, pepper, garlic, and basil. Whisk to combine.

  3. Pour vinaigrette over tomato mixture and gently combine.

  4. Enjoy cool!



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