Middle Eastern Tempeh Salad

Instructions

1. 1

   Cut the tempeh into small cubes and cook in a pan with some water until golden brown.

   Tip: For an extra crispy texture, pan-fry the tempeh before adding to the salad.

2. 2

   In a large bowl, combine the cooked tempeh, parsley, cucumber, tomatoes, red onion, lemon juice, and olive oil.

   Tip: Use a flavorful lemon juice to bring all the ingredients together.

3. 3

   Sprinkle sumac, salt, and black pepper to taste over the salad and toss to combine.

   Tip: Adjust the amount of sumac to your taste, as it can be quite potent.

4. 4

   Stir in the crunchy pistachios and feta cheese (if using) into the salad.

   Tip: Add the feta cheese just before serving for the best flavor.

5. 5

   Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.

   Tip: Let the salad sit for a few hours for an even more intense flavor.

6. 6

   Serve chilled and enjoy!

   Tip: This salad is perfect for hot summer days or as a light lunch option.

7. 7

   Garnish with additional parsley or sumac, if desired.

   Tip: Add a pop of color and freshness to the salad with a sprinkle of parsley or sumac.