Grilled Mushroom, Tomato and Basil Salad

"With summer coming here in Aus. I want to start to eat more salads but I want healthy variety (not just the regular tomato, lettuce, cucumber thingy) - found this great little recipe book from the Women's Weekly called Simply Salads, so posting recipes here to keep and try."
photo by Tisme photo by Tisme
photo by Tisme
photo by loof751 photo by loof751
Ready In:


  • 4 mushrooms (flat or well opened 320g/80g each)
  • 4 tomatoes (medium 600g, seeded and chopped finely)
  • 2 tablespoons olive oil
  • 2 teaspoons balsamic vinegar
  • 2 garlic cloves (minced)
  • 1 cup basil leaves (fresh, loosely packed and then finely shredded)
  • Balsamic Vinaigrette

  • 14 cup olive oil (60ml)
  • 1 tablespoon balsamic vinegar


  • Combine mushrooms, tomato, oil, vinegar and garlic in a medium bowl.
  • Cook mushrooms and tomatoes on heated oil grill plate (or grill on the b-b-q until browned lightly and heated through.
  • Meanwhile, make balsamic vinaogrette - put ingredients into screw top jar, put on lid and shake well.
  • Divide mushrooms among plates; top with tomato and basil and drizzle with vinaigrette.

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  1. I made this in the oven, and served as a warm side to roast chicken.<br/>I did follow the ingredient 's nearly exactly .............<br/>I did substitute with sliced portabella mushroom's for convenience, and it did help that they were on special pricing today. ;-) And also used homegrown cherry tomatoe's.<br/>The vinagariette did make a vast difference to the added flavour, and as a warm side this family thoroughly enjoyed this warm salad.<br/>I will make this again Pat, and thank you for a brilliant way to use mushrooms and tomatoes.
  2. Lovely mushroom recipe! The vinegarette was great with the mushrooms and tomatoes. I used baby portabellas and sliced them. Enjoyed these - thanks for sharing the recipe!
  3. Very good recipe Pat! I will be making this often through the summer. We especially liked the taste of the basil with the vinegarette. Thank you!


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