Pairing juicy, bursting-with-flavor heirloom tomatoes with crispy tempeh bacon, shallots, and fresh basil with a white wine vinegar and olive oil dressing, felt like the makings of a delicious vegan salad. I mean, what better way to celebrate the king of tomatoes than a simple recipe for vegan heirloom tomato salad?!
When your garden is generous or the farmer’s market is flooded with heirloom tomatoes, this is a fantastic vegan tomato salad to make. You can either use homemade tempeh bacon or use store bought. Fresh basil works better than dried basil. And if it seems like it’s missing something, add a little more salt.
As a variation, use this recipe to make vegan bruschetta. Rub sliced Italian bread with fresh garlic and brush lightly with olive oil. Then, top with the tomato salad and vegan parmesan. Broil or grill for ~5 minutes or until the cheese is melted.
Enjoy this delicious recipe throughout the warmer months of the year! And check out more UVK vegan summer recipes 💚
Vegan Heirloom Tomato Salad
½ cup crumbled tempeh bacon (use homemade or store bought)
1 shallot, thinly sliced
1 Tbsp olive oil
2 Tbsp torn fresh basil
4 cups chopped heirloom tomatoes
1-2 Tbsp white wine vinegar
Salt and black pepper, to taste
Vegan parmesan , to top – optional
1. In a skillet, add tempeh bacon, shallots and olive oil. Over medium-low heat, sauté until tempeh is crisped to your preference. (I did mine for ~7 minutes).
2. Add the tomatoes, basil, white wine vinegar, salt and black pepper to a large salad bowl. Gingerly stir together to combine. Top with the shallots, vegan bacon and vegan parmesan (optional). Serve immediately.