We’re Cooking: Marinated Tomato and Mushroom Salad


The combination of garlic and shallots with vinegar and very fragrant olive oil wraps anything it touches in a heavenly dressing of goodness.  Fresh, flavorful and good for you.  Add on top of a layer of mixed greens and top with a touch of crumbled feta and homemade croutons what more do you need as an ideal starter for dinner.


Marinated Tomato and Mushroom Salad
1 pint grape tomatoes, halved
8 ounces button mushrooms, sliced thin
2 tablespoons fresh basil, chopped
1 tablespoon fresh parsley, chopped
1 shallot, minced
1 garlic clove, minced
pinch red pepper flakes
1 teaspoon whole grain mustard
3 tablespoons Sherry vinegar
1 tablespoon lemon juice
Zest of 1 lemon
1/2 cup olive oil
Salt and pepper
5 ounces baby arugula
2 ounces crumbled fresh feta
A handful of croutons, optional – we made ours with day old rosemary bread chopped into 1 inch cubes and sauteed in a butter until crisp

Whisk all of the ingredients except the mushrooms, tomatoes, feta and arugula in a mixing bowl.  Fold in the tomatoes and mushrooms and let marinate for 1/2 hour to 2 hours.  Pour on top of the arugula and mix lightly to combine.  Top with the feta, croutons and serve.

One comment

Comments are closed.