Tempeh is a popular soy product in Asian cultures. It is formed from cooked and slightly fermented soybeans. It is mildly flavored even before adding additional seasonings.
Consider grilling pita and tempeh for a smoky flavor.
- 2 tbsp oil, divided
- 2 (2 oz) whole-wheat pita breads
- 1 (8 oz) package five-grain tempeh
- 4 roma tomatoes, seeded and diced (about 2 cups)
- 2 small peeled cucumbers, seeded and diced (about 2 cups)
- 1/3 cup thinly sliced red onion
- 1/4 cup diced green bell pepper
- 1/2 cup pine nuts, toasted
- 2 tbsp chopped fresh basil
- 2 tbsp fresh oregano leaves
- 1 tbsp fresh lemon juice
- 1/4 tsp Dijon mustard
- 1/2 tsp coarse salt
- 1/4 tsp freshly ground pepper
- Preheat broiler or prepare grill
- brush 1/2 tsp oil on pita bread and broil or grill for 2 min. per side or until it begins to brown. Cool and cut each bread into 8 wedges or triangles
- Place 1 1/2 tsp oil in a large nonstick skillet over med. high heat. Add tempeh and saute for 3-4 min. or until nicely browned
- Combine tomatoes, cucumber, tempeh, pita, red onion, bell pepper, pine nuts, basil, and oregano in a large bowl: toss gently to mix.
- Combine lemon juice and mustard in a small bowl. Whisk to blend. Gradually stir in remaining oil and salt and pepper. Pour vinaigrette over cucumber mixture. Toss gently to blend and serve.
Try this excellent salad as a main dish or a side item! Hope you enjoy!
*this recipe can be found along with others in “Eat, Drink, and Be Healthy: The Harvard Medical School Guide to Healthy Eating” by Walter C. Willett, M.D.