Make this italian salad when tomatoes are at their best. This updated version adds even more vegetables, along with tempeh for a protein boost, and nestles the salad on a bed of fresh arugula. When making the italian Tempeh for this salad, be sure to reserve any leftover marinade for basting the vegetables as they grill.
7 slices ciabatta, about 1 inch thick
1 zucchini, cut lengthwise into 1/2-inch-thick slabs
1 red bell pepper, cut into 1/2-inch-thick rings
3 slices red onion, about 1/2 inch thick
8 ounces tempeh, chopped
11/2 pounds tomatoes, preferably heirloom, chopped 1 cucumber, peeled, seeded, and chopped
1 cup fresh basil leaves, lightly packed and torn
1/2 cup chopped kalamata olives
1/2 cup Italian dressing
4 cups arugula, lightly packed
Preheat a grill, grill pan, or electric grill to medium heat.
Lightly oil the grill with canola oil. Put the bread on the grill and cook until marked, about 4 minutes. Turn over and cook until the other side is marked, about 3 minutes. (If using an electric grill, keep it open for both the bread and the veg- etables and cook a few minutes longer if necessary.) Tear the bread into bite-sized pieces.
Put the zucchini, bell pepper, and onion on the grill and cook until marked, about 5 minutes, occasionally basting with the reserved marinade. Turn over and cook in the same fashion until the other side is marked, about 5 minutes.
When the pepper, zucchini, and onion are cool enough to
handle, chop them and put them in a large bowl. Add the tem-
peh, tomatoes, cucumber, basil, olives, and bread and stir gently to combine. Add the dressing and toss to coat.
Divide the arugula evenly among four plates and top with the tempeh and vegetable mixture. Serve with dressing on the side.