Greek Mushroom Salad

Kathy W


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 votes

Stove Top


  • ·
    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

  • 4 Tbsp
    olive oil
  • 4 Tbsp
    lemon juice
  • 1 1/2 Tbsp
  • 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.

Printable Recipe Card

About Greek Mushroom Salad

Main Ingredient: Vegetable
Regional Style: Greek
Dietary Needs: Vegetarian

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