In a pot, bring water to a boil and cook the edamame for 3-5 minutes until tender. Drain and cool.

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

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

Pour the dressing over the salad and toss gently to combine. Serve immediately or chill for 30 minutes for flavors to meld.