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greek mushroom salad

(2 ratings)
Kattyw avatar
Recipe by
Kathy W
@Kattyw
New Carlisle, OH

This can be used as a side or appetizer. It's a little garlicky, a little lemony, a little tart, a little sweet. It was inspired by a recipe in "The Vegetarian Journal" (Sept/Oct '94)

(2 ratings)
method Stove Top

Ingredients For greek mushroom salad

  • small amount of oil
  • 1/2 lb
    fresh mushrooms, quartered (or sliced if you prefer)
  • 3 clove
    garlic, minced
  • 1 tsp
    dry basil
  • 8 oz
    cherry tomatoes, halved
  • salt to taste
  • pepper to taste
  • small amount of feta cheese to garnish, if desired
  • DRESSING
  • 4 Tbsp
    olive oil
  • 4 Tbsp
    lemon juice
  • 1 1/2 Tbsp
    sugar
  • 1 tsp
    dried parsley

How To Make greek mushroom salad

  • 1
    Place tomato halves in a medium bowl and set aside.
  • 2
    Heat a small amount of oil in a medium skillet. Gently saute mushrooms for 2-3 minutes, don't over cook.
  • 3
    Add garlic, basil, salt and pepper. Cook for another minute or two. Remove from heat and cool. Add to tomatoes.
  • 4
    Mix together olive oil, lemon juice, sugar and parsley in a measuring cup.
  • 5
    Stir dressing gently into tomato mushroom mixture. Allow to marinate for at least 1 hour, stirring occasionally. Check salt and add if needed.
  • 6
    Drain before serving. Garnish with feta cheese, if desired.
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