Greek Tempeh Salad
Prep
20 mins
Cook
0 mins
Servings
4
Difficulty
Easy
This Greek tempeh salad is one of my go to meals when I want something fresh and satisfying without spending hours in the kitchen. Tempeh is such a powerhouse ingredient, packed with protein and probiotics that keep you feeling full and support healthy digestion. What I love most is that this comes together in just twenty minutes with zero cooking required, making it perfect for busy weekdays or when you simply don't feel like turning on the stove. The crisp vegetables, tangy vinaigrette, and creamy feta create this wonderful balance of flavors that tastes like you put in way more effort than you actually did. It's honestly become my favorite light lunch that doesn't feel like a compromise.
Ella x
Ingredients
- 400tempeh
- 200cucumber
- 300tomatoes
- 100red onion
- 120red wine vinegar
- 180olive oil
- 60greek yogurt
- 10diced garlic
- 20chopped fresh parsley
- 2salt
- 1black pepper
- 80crumbled feta cheese (optional)(crumbled before serving)
Detail level
Instructions
- 1
In a large bowl, whisk together the Greek yogurt, red wine vinegar, olive oil, garlic, salt, and black pepper until smooth.
Tip: Whisking the dressing helps to emulsify the ingredients.
- 2
Cut the tempeh into small cubes and add it to the bowl with the dressing. Toss to coat the tempeh evenly.
Tip: Make sure the tempeh is coated with the dressing for the best flavor.
- 3
Add the diced cucumber, tomatoes, and red onion to the bowl with the tempeh and dressing. Toss gently to combine.
Tip: You can adjust the amount of vegetables to your liking.
- 4
Stir in the chopped fresh parsley.
Tip: Parsley adds a fresh flavor to the salad.
- 5
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
Tip: Chilling the salad helps the flavors to combine and the tempeh to absorb the dressing.
- 6
Just before serving, sprinkle the crumbled feta cheese (if using) on top of the salad.
Tip: Crumbled feta cheese adds a tangy flavor to the salad.
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