Mushroom and Tomato Salad

Amarante

Wed, May 18 2022, 1:35 pm

I made this a few weeks ago and it was a very easy salad. I did prep the tomatoes and prepared the herbs ahead of time so that it only had to be tossed together at dinner.

You could easily change the herbs to whatever you prefer like mint or basil

Mushroom and Tomato Salad

RECIPE SOURCE Adapted from “Perfect Flavors: Creative, Easy-to-Prepare Recipes Inspired by My Family and Travels,” by Naomi Nachman (Mesorah Publications, 2018).

This simple salad enhances the taste of roasted mushrooms with fresh herbs and the acidity of juicy tomatoes.

Make Ahead: The mushrooms and garlic can be roasted several hours in advance. Assemble the salad just before serving.

Tested size: 6 servings

INGREDIENTS

* FOR THE MUSHROOMS

* 10 ounces cremini mushrooms
* 2 cloves garlic, crushed
* 1 teaspoon salt
* 2 tablespoons extra-virgin olive oil

* FOR THE SALAD

* 2 pints cherry tomatoes, each tomato cut in half
* 2 tablespoons finely chopped cilantro
* 1/4 cup finely chopped basil
* 1/4 cup finely chopped fresh dill
* 1/4 cup finely chopped parsley
* Finely grated lemon zest of 1/2 lemon, plus juice of 1 lemon
* 1/4 cup extra-virgin olive oil
* Kosher salt
* Freshly ground black pepper

For the mushrooms: Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper.

Combine the mushrooms, garlic, salt and the 2 tablespoons of extra-virgin olive oil in a mixing bowl, tossing to coat evenly. Spread in a single layer on the baking sheet; roast (middle rack) for 15 minutes, or just until sizzling and browned. Let cool; wipe out your mixing bowl.

For the salad: Return the roasted, cooled mushrooms and garlic to the mixing bowl. Add the halved cherry tomatoes, cilantro, basil, dill, parsley, lemon zest and juice and the 1/4 cup of extra-virgin olive oil. Season lightly with salt and pepper. Toss gently to incorporate.

Taste, and add more salt and/or pepper, as needed.