The heirloom tomatoes are back! And I couldn’t help but feel inspired. Pairing a juicy, bursting-with-flavor heirloom tomato with crisped tempeh bacon, shallots, and fresh basil with a bit of a white white vinegar and olive oil, felt like a no brainer. What better way to celebrate the the king of tomatoes than a simple salad that puts it front and center?!
When your garden is generous or the farmer’s market is flooded with heirloom tomatoes, this is a fantastic salad to make. You can either use homemade tempeh bacon or use store bought. If you choose to use my recipe, use the “Tempeh Bacon” recipe list and follow direction #1 from my Vegan Cheese Grits with Tempeh Bacon and Greens. It can go straight from marinading into the skillet. Fresh basil works better than dried basil. Enjoy as a side throughout the warmer months of the year!
Heirloom Tomato Salad
2 Tbsp crumbled tempeh bacon (see note above – use homemade or store bought)
1 shallot, thinly sliced
2 Tbsp fresh basil, torn in pieces
3 large heirloom tomatoes, sliced into thick crescents
2 Tbsp white wine vinegar
3 Tbsp olive oil
Salt, to taste
Black pepper, to taste
1. In a skillet, add tempeh bacon, shallots and 2 Tbsp olive oil. Over medium-low heat, sauté until tempeh is crisped to your preference. (I did mine for ~7 minutes).
2. Add everything else listed in the recipe above to a large mixing bowl, and combine. Top with the bacon and shallots. Serve.