Greek Mushroom Salad
By
Kathy W
@Kattyw
1
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)
Ingredients
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·small amount of oil
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1/2 lbfresh mushrooms, quartered (or sliced if you prefer)
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3 clovegarlic, minced
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1 tspdry basil
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8 ozcherry tomatoes, halved
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·salt to taste
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·pepper to taste
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·small amount of feta cheese to garnish, if desired
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DRESSING
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4 Tbspolive oil
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4 Tbsplemon juice
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1 1/2 Tbspsugar
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1 tspdried parsley
How to Make Greek Mushroom Salad
- Place tomato halves in a medium bowl and set aside.
- Heat a small amount of oil in a medium skillet. Gently saute mushrooms for 2-3 minutes, don't over cook.
- Add garlic, basil, salt and pepper. Cook for another minute or two. Remove from heat and cool. Add to tomatoes.
- Mix together olive oil, lemon juice, sugar and parsley in a measuring cup.
- Stir dressing gently into tomato mushroom mixture.
Allow to marinate for at least 1 hour, stirring occasionally. Check salt and add if needed. - Drain before serving. Garnish with feta cheese, if desired.
