1 ½ cups edamame, cooked and cooled

½ cup slow roasted cherry tomatoes

1 blob of fresh mozzarella (about 4oz), torn

½ cup fennel, finely chopped

A handful of small basil leaves

 

1 tsp good extra virgin olive oil

1 tbsp red wine vinegar

Zest and juice of 1 lemon

A small pinch of good salt

A large pinch of red pepper flakes

 

Combine the salad ingredients, whisk the dressing ingredients, and toss together.