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vegan mediterranean blt salad

by Jackie Newgent  |  September 30, 2021  |  3 Comments

plant-based blt salad

If you want a salad that can wow – and one that you can even make without a recipe – this vegan Mediterranean BLT salad is a scrumptious pick! The key to it is paying attention to every single ingredient like each is the most important part of the salad.

You can use as much or as little of each ingredient that suits your style. But I suggest going a bit more minimalist with the presentation (rather than dumping everything into a big bowl) to make it seem extra special.

plant-based blt saladHere’s how I make it: Smear lemony-tahini dressing on a salad plate; delicately top with baby arugula or microgreens, heirloom cherry tomatoes plus sea salt, Persian (or mini) cucumber ribbons (strips), baby bella bacon bits or diced plant-based mushroom jerky, fresh mint leaves, sumac-toasted (or plain pan-toasted) pine nuts, lemon zest, and zaatar-seasoned pita croutons or small pieces multigrain pita chips; and if you want, drizzle with extra-virgin olive oil to finish. That’s it!

Hint: Watch how I make it on my IG post: CLICK HERE!

Have fun making this vegan Mediterranean BLT salad, adding your own twists as you wish. And please share a link to your results with me when you do make it!

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plant-based blt salad

vegan mediterranean blt salad

  • Author: Jackie Newgent
  • Yield: Varies
  • Category: Salad
  • Cuisine: Mediterranean
  • Diet: Vegan

Description

If you want a salad that can wow – and one that you can even make without a recipe – this vegan Mediterranean BLT salad is a scrumptious pick! The key to it is paying attention to every single ingredient like each is the most important part of the salad.


Ingredients

  • Lemony-tahini dressing, freshly-prepared (see recipe HERE) or bottled
  • Baby arugula or microgreens
  • Heirloom cherry tomatoes + sea salt
  • Persian (or mini) cucumber ribbons
  • Baby bella bacon bits (see recipe HERE)  or diced plant-based mushroom jerky
  • Fresh mint leaves
  • Sumac-toasted (or plain pan-toasted) pine nuts
  • Lemon zest
  • Zaatar-seasoned pita croutons (see recipe HERE for inspiration) or small pieces multigrain pita chips
  • Extra-virgin olive oil (optional)

Instructions

  1. Smear dressing onto salad plate.
  2. Lightly top with remaining ingredients, drizzling with olive oil to finish, if desired.


Nutrition

  • Serving Size: Any
  • Calories: Varies

Keywords: salad, vegan salad, plant-based salad, mediterranean salad, plant-based BLT salad, vegan BLT salad

Looking for more plant-based pasta salads? Try tahini caesar-style salad with roasted carrot chips (see recipe HERE), peach melba-inspired salad (see recipe HERE), and easy spring strawberry salad (see recipe HERE).

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Recipe rating

    1. Made the lemony tahini dressing tonight instead of my usual lemon/olive oil/salt/pepper on red leaf lettuce with Persian cucumber, tomatoes, red onion and fresh chopped mint. I had never made this before. It was easy and it tasted absolutely delicious! A perfect Middle Eastern dressing to keep on hand for any mix of your favorite salad greens.