Italian Tempeh Salad
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This Italian Tempeh Salad has become my go to meal when I want something satisfying yet light. The marinated tempeh gives you a wonderful protein boost while providing all nine essential amino acids, making it perfect for anyone looking to eat more plant based. What I love most is how quickly it comes together in just 45 minutes total, with most of that being hands off cooking time. The fresh basil, kalamata olives, and artichoke hearts transport you straight to the Mediterranean, and the crisp vegetables keep everything bright and refreshing. It's simple enough for a weeknight dinner but elegant enough to serve to guests.
Ella x
Ingredients
- 400 gtempeh(diced)
- 120 mlitalian dressing(store-bought or homemade)
- 473 mliceberg lettuce(chopped)
- 237 mlred onion(diced)
- 237 mlcucumber(sliced)
- 200 gcherry tomatoes(halved)
- 150 gkalamata olives(pitted)
- 120 gartichoke hearts(canned)
- 1 bunchfresh basil(chopped)
- 60 gparmesan cheese(shaved)
- 2 tbspextra virgin olive oil(for dressing)
- 1 tbspbalsamic vinegar(for dressing)
Detail level
Instructions
- 1
In a large bowl, combine chopped lettuce, diced red onion, sliced cucumber, halved cherry tomatoes, pitted Kalamata olives, and canned artichoke hearts.
- 2
In a small bowl, whisk together Italian dressing, extra virgin olive oil, and balsamic vinegar until well combined.
- 3
Add the tempeh to the marinade and toss to coat. Let it marinate for at least 10 minutes.
- 4
Add the tempeh to the salad bowl and toss to combine with the vegetables.
- 5
Sprinkle chopped fresh basil and shaved parmesan cheese over the top of the salad.
- 6
Toss the salad gently to combine and serve immediately.
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