Summer Salad 1

Updated: Aug 4

It will forever be my mission to show how versatile tempeh is. Say hello to an Italian-esque salad that could be served warm or chilled. A well balanced meal that satisfies some richer cravings without busting the gut. This is a smokey spring pea, white bean tempeh salad with cherry tomatoes, mozzarella, herbs, lemon and garlic- A really yummy, light meal. And the leftovers tasted great the next day. Me thinks this would be great potluck fair!


  • 10 oz Italian herb tempeh

  • 1 C frozen or fresh green peas

  • 1 C halved cherry tomatoes(Roasted or frehs)

  • 1/2 C cubed cheese(I used nature’s valley goat mozzarella, which is outstanding)

  • a few sprigs of parsley-minced

  • a few springs of mint-minced

  • a small handful of basil-minced

  • 1 garlic clove-minced

  • 1 spring onion/scallion-chopped

  • 1/2 lemon juice and a little zest

  • salt+pepper to taste Tempeh Marinade:

  • 1/2 C olive oil

  • 1/4 C aged white balsamic(regular balsamic works too)

  • 1 garlic clove-minced

  • 1 T fennel seeds

  • salt to taste