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


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.

About this Recipe

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