1. In a medium saucepan, bring 4 cups water to a boil over high heat. When the water boils, add edamame. Reduce heat; cook until al dente, about 6 to 8 minutes. Drain and rinse with cool water.
2. In a large bowl, combine oil, vinegar, onion, basil, salt, and pepper. Mix well. Add cooled edamame, broccoli, tomatoes, and mozzarella. Toss to combine. Serve immediately or refrigerate until ready to serve. Store in an airtight container in the refrigerator for up to 2 days.
Source: Hannaford fresh Magazine, May - June 2015