Welcome to the world of culinary delights, where we embark on a journey to discover the most captivating tomato and mushroom salad recipes. In this article, we will delve into a delightful array of flavors and textures, exploring the perfect balance between the sweet tanginess of tomatoes and the earthy umami of mushrooms. Whether you're a seasoned chef or just starting your culinary adventures, we've got you covered with a variety of recipes tailored to every taste and skill level. Get ready to tantalize your taste buds and create a vibrant, refreshing salad that will leave you craving more.
Here are our top 4 tried and tested recipes!
CHUNKY MUSHROOM AND TOMATO SALAD
We have family get-togethers frequently throughout the year, and I'm always looking for a new dish to take along. This super salad has become my trademark.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, whisk together oil, lemon juice, salt and pepper. Add mushrooms; toss to coat. Chill for at least 1 hour. Just before serving, stir in tomatoes and chives; sprinkle with sesame seeds.
Nutrition Facts : Calories 124 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 165mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.
SARASOTA'S ROASTED TOMATO, ONION AND MUSHROOM SALAD
Crisp romaine topped with warm roasted vegetables makes this a wonderful salad. Most people are used to the "standard" salad with chilled vegetables and a dressing. This really just just gives a new taste to salads. A great twist on classic salad ingredients. And please feel free to add local fresh ingredients. Zuchinni, summer squash, asparagus, beans, or any local fresh ingredients of your choice.
Provided by SarasotaCook
Categories Salad Dressings
Time 30m
Yield 6 Salads, 6 serving(s)
Number Of Ingredients 15
Steps:
- Romaine -- This to me is key -- I rough chop the romaine (not a final chop for the salad) and place in a large bowl with ice water. Yes, ice cubes and water. I want it icy cold so the romaine is very crisp. Just 15 minutes or so as the vegetables roast. This gets the lettuce nice and crispy for the salad which to me really makes this salad the best. Once the vegetables are done, remove the lettuce and drain well, dry off with just paper towels, and chop further for the salad and set to the side in a large bowl to be dressed.
- Vegetables -- In a large bowl add the mushrooms, tomatoes, onions, and olive oil, salt and pepper and toss well. Heat the oven to 425 and line a cookie sheet with parchment paper, foil will work just fine as well. Add the vegetables to the baking of cookie sheet and cook 15-20 minutes until tomatoes begin to soften and onions are slightly brown.
- Dressing -- As the vegetables cook, make the dressing. I like to use a small tupperware or small measuring cup. Just add all the ingredients, mix well, and heat in the microwave for 30 seconds on medium heat. DONE!
- Salad -- Just add the roasted warm vegetables to the chilled lettuce, warm dressing and the chilled olives and mix. Serve immediately.
- Serve with a baguette toasted with melted cheese and roasted garlic. A favorite. As I roasted the vegetables, I also roasted a few garlic cloves and then I spread the soft cloves on the bread and then topped with havarti cheese and bake until melted. What a simple nice side to the warm salad.
Nutrition Facts : Calories 276.2, Fat 23, SaturatedFat 3.2, Sodium 396.8, Carbohydrate 17.4, Fiber 6.1, Sugar 8.7, Protein 4.7
TOMATO AND MUSHROOM SALAD
This is a really quick salad to make when you're in a hurry or just need to make something simple to take to a luncheon.
Provided by southernbaglady
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 1h10m
Yield 8
Number Of Ingredients 4
Steps:
- Mix mushrooms, cherry tomatoes, and salad dressing in a large bowl until well coated; sprinkle with parsley. Refrigerate for 1 hour before serving.
Nutrition Facts : Calories 115.2 calories, Carbohydrate 9.2 g, Fat 8.4 g, Fiber 1.7 g, Protein 3.4 g, SaturatedFat 1.3 g, Sodium 468.8 mg, Sugar 3.7 g
CURRIED TOMATO AND MUSHROOM SALAD
Steps:
- Using a 10-inch ceramic quiche pan or deep-dish glass pie plate, arrange tomato slices in an overlapping circular/spiral fashion. Tuck some of the sliced mushrooms between tomatoes and scatter the remaining on top. Sprinkle green onions evenly over the top. Set aside. Pour vinegar into a small saucepan, stir in brown sugar and bring to a boil over medium-high heat. Remove from heat, mix in lemongrass, cover and let steep until cooled to room temperature. Using a fine sieve, strain vinegar into a small bowl and discard lemongrass. Whisk the remaining dressing ingredients (except cilantro) into the vinegar until well blended. Gently stir in cilantro. Pour dressing over tomatoes. Cover with plastic wrap and refrigerate 2-3 hours. Just before serving, cut a small slit in the plastic wrap at pan edge, carefully tilt pan and partially drain off dressing. Sprinkle with chives and lemon zest and serve. NOTE: - on occasion, I have used red and yellow cherry or grape tomatoes cut in half instead of sliced tomatoes and simply served in a clear glass salad bowl however, not as attractive - if you have access to heirloom tomatoes in a variety of shapes, sizes and colours, this salad has a real wow factor due to the jewel box effect and luscious flavours - for a tasty change, I have subbed Thai or holy basil (when available) for the cilantro
Tips:
- Use ripe, flavorful tomatoes for the best results.
- Choose mushrooms that are firm and fresh.
- Slice the tomatoes and mushrooms thinly so that they cook evenly.
- Use a variety of herbs and spices to flavor the salad, such as basil, oregano, garlic, and salt.
- If you are using a vinaigrette dressing, make sure to whisk it well before adding it to the salad.
- Serve the salad immediately after preparing it for the best flavor and texture.
Conclusion:
Tomato and mushroom salad is a refreshing, flavorful, and healthy dish that is perfect for a light lunch or dinner. It is also a great way to use up leftover tomatoes and mushrooms. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying salad that is sure to please everyone at the table.
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