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


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

Printable Recipe Card

About Greek Mushroom Salad

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