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. Fresh basil works better than dried basil. And if it seems like it’s missing something, add a little more salt.
Enjoy this delicious vegan heirloom tomato salad recipe throughout the warmer months of the year!
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 mixing bowl. Gingerly stir together to combine. Top with the shallots, vegan bacon and vegan parmesan (optional). Serve immediately.