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Greek Salad With Edamame

Ingredients

• ¼ cup red-wine vinegar
• 3 tablespoons extra-virgin olive oil
• ¼ teaspoon salt
• ¼ teaspoon ground pepper
• 8 cups chopped romaine (about 2 romaine hearts)
• 16 ounces frozen shelled edamame (about 3 cups), thawed (see Tip)
• 1 cup halved cherry or grape tomatoes
• ½ European cucumber, sliced
• ½ cup crumbled feta cheese
• ¼ cup slivered fresh basil
• ¼ cup sliced Kalamata olives
• ¼ cup slivered red onion

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