Greek Mushroom Salad
Elevate your salad game with this vibrant and flavorful Greek Mushroom Salad, a Mediterranean-inspired dish brimming with fresh, wholesome ingredients and bold flavors. Sautéed button mushrooms lend a warm, earthy depth, perfectly complemented by juicy cherry tomatoes, crisp cucumber, and tangy Kalamata olives. Crumbled feta cheese adds a creamy, salty kick, while a zesty homemade dressing of olive oil, lemon juice, and dried oregano ties everything together. Finished with a sprinkle of fresh parsley, this quick and easy salad is as nutritious as it is delicious. Perfect as a light main course, side dish, or party appetizer, this recipe comes together in under 30 minutes for a crowd-pleasing dish that's bursting with Greek flair.
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Recipe Information
Ingredients
- 300 grams Button mushrooms
- 3 tablespoons Olive oil
- 2 units Garlic cloves
- 200 grams Cherry tomatoes
- 1 medium Cucumber
- 1 small Red onion
- 50 grams Kalamata olives
- 80 grams Feta cheese
- 2 tablespoons Fresh parsley
- 2 tablespoons Lemon juice
- 1 teaspoon Dried oregano
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
Instructions
Clean the button mushrooms with a damp cloth or rinse them briefly under water and pat dry. Slice them into even pieces.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the mushrooms and cook for 5-7 minutes, stirring occasionally, until they are golden brown and tender.
Mince the garlic cloves and add them to the skillet with the mushrooms for the last minute of cooking. Remove the skillet from heat and allow the mushrooms to cool.
Meanwhile, halve the cherry tomatoes, peel and dice the cucumber, and thinly slice the red onion.
Chop the Kalamata olives into halves or quarters, depending on preference, and crumble the feta cheese into small chunks.
In a large salad bowl, combine the cooled mushrooms, cherry tomatoes, cucumber, red onion, olives, and feta cheese.
Finely chop the fresh parsley and sprinkle it over the salad.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, dried oregano, salt, and ground black pepper to make the dressing.
Pour the dressing over the salad and toss gently to combine all the ingredients evenly.
Serve immediately or chill in the refrigerator for 20 minutes to allow the flavors to meld. Enjoy your Greek Mushroom Salad!
Nutrition Facts
Calories |
917 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.3 g | 95% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 2770 mg | 120% | |
| Total Carbohydrate | 46.6 g | 17% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 20.0 g | ||
| Protein | 25.7 g | 51% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 560 mg | 43% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 2006 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
