Tomato and Mushroom Salad Recipe

This salad is light and refreshing.

Eat your vegetables! This tomato and mushroom salad is light and refreshing. For an added boost of nutrition, place the tomatoes on a bed of shredded kale.

Tomato and Mushroom Salad Recipe

Len Santos-Ding of Feed 5000
This salad is light and refreshing.
Prep Time 10 minutes
Cook Time 5 minutes
Resting Time 30 minutes
Total Time 15 minutes
Course Salad
Cuisine Others
Servings 3 to 4


Tomato and Mushroom Salad Ingredients

  • 2 teaspoons honey
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon mustard
  • 1/2 Cup olive oil
  • 2 tablespoons vegetable oil
  • 3 cloves Garlic peeled and sliced
  • 100 Grams shiitake mushrooms or fresh button mushrooms sliced thinly
  • 400 Grams tomatoes sliced into rounds
  • 1/4 Cup flat-leaf parsley or fresh basil
  • 1/4 Cup feta cheese cubed


  • Make the dressing: Whisk together honey, vinegar, mustard, and 2 tablespoons water in a bowl. Season with salt and pepper. Pour olive oil in a slow, steady stream, whisking continuously. Set aside.
  • Heat oil in a pan over low heat. Sauté garlic until golden brown and a bit soft. Increase heat to medium-high and add mushrooms. Season with salt and pepper. Sauté until mushrooms are lightly browned, about 5 minutes. Set aside.
  • Arrange tomatoes on a plate. Pour mushrooms over. Top with parsley or basil and feta cheese. Drizzle with dressing.
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