Welcome back!
You’ve returned to this recipe. Save it to your personal Recipe Box so you won’t have to search for it again.
Free for 30 days. No payment information required.
Grilled Mushroom, Tomato and Basil Salad
At a Glance
- Prep
- 15 minutes
- Cook
- 10 minutes
- Total
- 20 min
- Servings
- 4.00 serving(s)
Categories
- Salad
Cuisine
- Mediterranean
Cooking Method
- Grill
Difficulty
- Easy
Dietary
- Vegetarian
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Grilled Mushroom, Tomato and Basil Salad brings together 4 mushrooms (flat or well opened 320g/80g each), 4 tomatoes (medium 600g, seeded and chopped finely), 2 tablespoons olive oil in a practical dish for home cooking. It takes about 20 min to prepare and cook. It makes approximately 4 servings.
Hands-Free Mode Off
Want to make this later?
Save this recipe to your personal Recipe Box and find it whenever you need it.
Free for 30 days. No payment information required.
Plan This Meal for Later
Create your free My Kitchen account
Start your free 30-day trial and we’ll add this recipe to your meal plan automatically.
No payment information required.
Ingredients
- 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)
- 1/4 cup olive oil (60ml)
- 1 tablespoon balsamic vinegar
Send These Ingredients to My Shopping List
Create your free My Kitchen account
Start your free 30-day trial and we’ll add this recipe to your shopping list automatically.
No payment information required.
Instructions
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.
Keep Cooking
Looking for more Vegetarian recipes?
Courtney’s Roasted Broccoli and Lentil “Shoulder Season” Salad
A zesty mix of lentils, broccolini, tomatoes, garlic, and herbs with a tangy lemon vinaigrette.
View recipe
Couscous Salad
A fresh, vibrant salad with couscous, veggies, and a tangy cumin-lime dressing—perfect for a healthy meal or side!
View recipeWant more ideas? Browse the full recipe collection.
Find more recipesTurn this recipe into a complete meal
Ask Your Kitchen Concierge to find sides, desserts or other recipes that work with this dish.
Advertisement
Reviews, cook notes, and substitutions
No member notes yet. Public visitors can read notes here once members share them.
Keep My Own Notes With This Recipe
Create your free My Kitchen account
Start your free 30-day trial and we’ll open the recipe notes so you can keep your own notes with this recipe.
No payment information required.
Keep exploring
What would you like to make next?
Turn this recipe into dinner Ask Your Kitchen Concierge to suggest a main course, side and dessert using recipes already on Shared Recipes Club.
