Bring a pot of water to a boil and add the edamame. Cook for 3-5 minutes until tender. Drain and set aside.

In a large mixing bowl, combine the cooked edamame, cherry tomatoes, cucumber, red onion, and cilantro.

In a small bowl, whisk together the olive oil, soy sauce, rice vinegar, sesame oil, honey, garlic, and ginger until well combined.

Pour the dressing over the salad and toss gently to combine. Serve immediately or chill in the refrigerator for 30 minutes before serving.