Grilled Mushroom Tomato and Basil Salad
Elevate your salad game with this vibrant Grilled Mushroom Tomato and Basil Salad, a perfect blend of smoky, garden-fresh flavors that’s ready in just 25 minutes! Tender cremini mushrooms are grilled to perfection, creating a smoky depth that pairs beautifully with juicy cherry tomatoes and fragrant basil leaves. Tossed with a zesty homemade balsamic vinaigrette infused with garlic, this light yet satisfying dish can be served as a healthy side or a refreshing main course. Add a handful of peppery arugula for an extra layer of flavor and texture. Perfect for summer gatherings or weeknight dinners, this gluten-free, vegetarian recipe is as nutritious as it is delicious.
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Recipe Information
Ingredients
- 250 grams Cremini mushrooms
- 200 grams Cherry tomatoes
- 20 grams Fresh basil leaves
- 3 tablespoons Olive oil
- 1.5 tablespoons Balsamic vinegar
- 1 clove Garlic
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 50 grams Arugula (optional)
Instructions
1. Clean the cremini mushrooms using a damp paper towel to remove dirt. Remove the stems if they are tough and slice the mushrooms in half if large.
2. In a bowl, toss the mushrooms with 1 tablespoon of olive oil, 0.25 teaspoons of salt, and 0.25 teaspoons of black pepper.
3. Preheat a grill or grill pan over medium-high heat. Place the mushrooms on the grill and cook for 3-4 minutes per side, or until they are tender and have grill marks. Set aside to cool slightly.
4. While the mushrooms are grilling, rinse the cherry tomatoes and slice them in half. Set aside.
5. Finely mince the garlic clove and place it in a small bowl. Add 2 tablespoons of olive oil and 1.5 tablespoons of balsamic vinegar. Whisk together to create the vinaigrette.
6. In a large salad bowl, combine the grilled mushrooms, cherry tomatoes, and fresh basil leaves. If using arugula, add it to the mix.
7. Pour the balsamic vinaigrette over the salad and gently toss until everything is evenly coated.
8. Taste and adjust seasoning with additional salt or pepper if needed.
9. Serve immediately as a side dish or light main course.
Nutrition Facts
Calories |
516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.7 g | 56% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1227 mg | 53% | |
| Total Carbohydrate | 23.7 g | 9% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 14.9 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 200 mg | 15% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1932 mg | 41% | |
*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.
