Mushroom-Olive-Tomato Salad

Every cook needs a collection of lettuce based salads, as well as what I like to refer to as “marinated salads” — the kind you can make on Thursday, and almost forget about until Shabbos morning. My favorite part of these salads is that I can throw it on top of lettuce for lunch on Sunday or Monday. Add a cubed avocado, and call it a day!

Ingredients

Salad

2 (16-oz./450-g.) packages button mushrooms, sliced
2 tablespoons Gefen Sesame Oil
2 tablespoons Bartenura Balsamic Vinegar
2 tablespoons soy sauce
2 tablespoons olive oil
1/2 teaspoon granulated garlic
1 pint tomatoes, sliced (you can use colorful tomatoes for a beautiful effect)
1 (14-oz./400-g.) can Gefen Hearts of Palm Cut
3 scallions, thinly sliced
1 (19-oz./540-g.) can Gefen Sliced Black Olives
sesame seeds, for garnish

Dressing

1/4 cup olive oil
3 tablespoons lemon juice
3 tablespoons Kedem Red Wine Vinegar
1 teaspoon salt
pepper, to taste

Explore

Chanie Nayman marinated salad marinated vegetables mushrooms quick and easy salads refreshing Shabbos super easy

Explore

Chanie Nayman marinated salad marinated vegetables mushrooms quick and easy salads refreshing Shabbos super easy

Mushroom-Olive-Tomato Salad

Name: Mushroom-Olive-Tomato Salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 (16-oz./450-g.) packages button mushrooms, sliced; 2 tablespoons Gefen Sesame Oil; 2 tablespoons Bartenura Balsamic Vinegar; 2 tablespoons soy sauce; 2 tablespoons olive oil; 1/2 teaspoon granulated garlic; 1 pint tomatoes, sliced (you can use colorful tomatoes for a beautiful effect); 1 (14-oz./400-g.) can Gefen Hearts of Palm Cut; 3 scallions, thinly sliced; 1 (19-oz./540-g.) can Gefen Sliced Black Olives; sesame seeds, for garnish; 1/4 cup olive oil; 3 tablespoons lemon juice; 3 tablespoons Kedem Red Wine Vinegar; 1 teaspoon salt; pepper, to taste

Chanie Nayman

Family Table by Mishpacha Magazine

Recipe Description:

Ingredients

Salad

2 (16-oz./450-g.) packages button mushrooms, sliced
2 tablespoons Gefen Sesame Oil
2 tablespoons Bartenura Balsamic Vinegar
2 tablespoons soy sauce
2 tablespoons olive oil
1/2 teaspoon granulated garlic
1 pint tomatoes, sliced (you can use colorful tomatoes for a beautiful effect)
1 (14-oz./400-g.) can Gefen Hearts of Palm Cut
3 scallions, thinly sliced
1 (19-oz./540-g.) can Gefen Sliced Black Olives
sesame seeds, for garnish

Dressing

1/4 cup olive oil
3 tablespoons lemon juice
3 tablespoons Kedem Red Wine Vinegar
1 teaspoon salt
pepper, to taste

Directions

Step 1 - Roast the Mushrooms

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Place mushrooms on a Gefen Parchment-lined baking sheet. Combine sesame oil, vinegar, soy sauce, olive oil, and garlic in a small bowl.
Coat mushrooms with the mixture and roast for 20 minutes. Remove from oven and set aside, reserving all pan drippings.

Step 2 - Assemble the Salad

Toss together the tomatoes, hearts of palm, scallions, olives, and mushrooms with the pan drippings.
Combine dressing ingredients in a separate bowl and add to the salad. Garnish with sesame seeds.

Step 3 - Credits

Photos from Our Community

See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.

Courses

Popular

Popular Sources

Occasions

Everyday

Community

Cooking Shows

Kitchen Academy

Family & Kids

Travel & Trends

Challenges and Competitions

Cooking & Hosting

Home & Lifestyle

Torah & Halacha

Mushroom-Olive-Tomato Salad

Directions

Roast the Mushrooms

Assemble the Salad

Credits

Suggested Recipes

Explore

Tell Us How It Went: Share Your Experience

1 Comment

Your comment will be posted in a moment...