greek mushroom salad
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)
prep time
cook time
method
Stove Top
yield
Ingredients
- - small amount of oil
- 1/2 pound fresh mushrooms, quartered (or sliced if you prefer)
- 3 cloves garlic, minced
- 1 teaspoon dry basil
- 8 ounces cherry tomatoes, halved
- - salt to taste
- - pepper to taste
- - small amount of feta cheese to garnish, if desired
- DRESSING
- 4 tablespoons olive oil
- 4 tablespoons lemon juice
- 1 1/2 tablespoons sugar
- 1 teaspoon dried parsley
How To Make greek mushroom salad
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Step 1Place tomato halves in a medium bowl and set aside.
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Step 2Heat a small amount of oil in a medium skillet. Gently saute mushrooms for 2-3 minutes, don't over cook.
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Step 3Add garlic, basil, salt and pepper. Cook for another minute or two. Remove from heat and cool. Add to tomatoes.
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Step 4Mix together olive oil, lemon juice, sugar and parsley in a measuring cup.
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Step 5Stir dressing gently into tomato mushroom mixture. Allow to marinate for at least 1 hour, stirring occasionally. Check salt and add if needed.
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Step 6Drain before serving. Garnish with feta cheese, if desired.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Side Dishes
Category:
Other Appetizers
Category:
Other Salads
Diet:
Vegetarian
Keyword:
#mushrooms
Keyword:
#Garlic
Keyword:
#tomatoes
Ingredient:
Vegetable
Culture:
Greek
Method:
Stove Top
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