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Cook edamame according to package instructions. For best results, cook al dente.
Prepare the veggies by shelling the edamame (if necessary) and chopping the cucumbers, peppers, and red onion. Set aside.
Cube the feta into ½ inch pieces.
Combine the ingredients for the vinaigrette in a small jar or container with a lid. Close the lid and shake well.
Assemble the salad by combining the edamame, cucumbers, peppers, red onion, feta, and vinaigrette to a medium mixing bowl. Toss gently until combined.