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Tempeh Niçoise Salad

Serves 6 to 8
Time 1 hr 30 min
This vegan version of the classic Niçoise salad features marinated tempeh in place of traditional tuna. The potatoes and green beans can be cooked ahead of time and chilled. Assemble the salad just before serving.
Ingredients
  • Vinaigrette Dressing
  • 3 tablespoons red wine vinegar
  • 1/2 small shallot, finely chopped
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon sugar
  • 3 tablespoons extra-virgin olive oil
  • fine sea salt
  • Salad
  • 2 (8.0-ounce) packages tempeh, cut into (1-inch) cubes
  • 1 pound small red potatoes
  • 2/3 pound green beans, trimmed
  • 1 cup pitted Niçoise or Kalamata olives
  • 1 cup cherry tomatoes, halved
  • 2 teaspoons capers, drained
  • 6 cups mixed baby greens
  • 1/4 cup chopped fresh flat-leaf parsley
  • ground black pepper
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Method

To prepare the vinaigrette dressing, whisk together vinegar, shallot, mustard, oregano and sugar in a wide, shallow dish. 

Gradually drizzle in olive oil, whisking constantly until combined and slightly thickened. 

Season with salt and pepper. 

Transfer half of the dressing to a small bowl and set aside, then add tempeh to remaining dressing in dish, toss well, cover and chill for 30 to 60 minutes.

Meanwhile, place potatoes in a medium pot, cover with salted water and bring to a boil. 

Reduce heat to medium low and simmer until tender, 12 to 15 minutes; drain and set aside to let cool. 

Bring a large pot of salted water to a boil, add green beans and cook until just tender, 3 to 4 minutes; rinse in cold water and drain well.

Preheat the oven to 375°F. 

Arrange tempeh on a baking sheet in a single layer and bake, tossing halfway through, until golden brown, 15 to 20 minutes. 

Let cool slightly and then toss with reserved dressing, olives, tomatoes and capers.

To serve, divide greens, potatoes and green beans among plates, top with tempeh mixture and parsley and serve.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • Vinaigrette Dressing
  • 3 tablespoons red wine vinegar
  • 1/2 small shallot, finely chopped
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon sugar
  • 3 tablespoons extra-virgin olive oil
  • fine sea salt
  • Salad
  • 2 (8.0-ounce) packages tempeh, cut into (1-inch) cubes
  • 1 pound small red potatoes
  • 2/3 pound green beans, trimmed
  • 1 cup pitted Niçoise or Kalamata olives
  • 1 cup cherry tomatoes, halved
  • 2 teaspoons capers, drained
  • 6 cups mixed baby greens
  • 1/4 cup chopped fresh flat-leaf parsley
  • ground black pepper
Shop with Prime

Exclusively for Prime members in select ZIP codes.