Greek Mushroom Salad

Name: Greek Mushroom Salad
Cuisine: Greek
Ingredients: 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; DRESSING; 4 Tbsp olive oil; 4 Tbsp lemon juice; 1 1/2 Tbsp sugar; 1 tsp dried parsley

By Kathy W
@Kattyw

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)

Rating:

★★★★★ 2 votes5

Comments:

12 Comments

Method:

Stove Top

Ingredients

·

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
DRESSING
4 Tbsp

olive oil
4 Tbsp

lemon juice
1 1/2 Tbsp

sugar
1 tsp

dried parsley
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How to Make Greek Mushroom Salad

Step-by-Step

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.