Mushroom and mozzarella salad

Ingredients for 4 servings:

• 400 g mushrooms, fresh
• 1 tbsp basil, finely chopped
• 1 tbsp parsley, finely chopped
• 1 tbsp oregano, finely chopped
• 1 onion(s)
• 3 cloves garlic
• 1 bell pepper(s), green
• 4 tbsp olive oil
• 4 tbsp balsamic vinegar
• salt and pepper
• 4 tomatoes
• 50 g olives, black, pitted
• 200g mozzarella
• some parsley for garnishing

Instructions

Working time approx. 40 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 53 minutes

Clean and slice the mushrooms. Wash the herbs, shake dry, and chop finely. Peel and finely dice the onion and garlic. Wash, deseed, and finely dice the bell pepper. Wash the tomatoes and roughly dice them. Heat 2 tablespoons of olive oil in a large pan and sear the mushrooms on all sides. Add the diced onion, garlic, and bell pepper and fry briefly. Deglaze with the balsamic vinegar and simmer briefly. Add the finely chopped herbs, diced tomatoes, and the remaining oil. Mix everything well and season with salt and pepper. Remove the pan from the heat and let it cool slightly. Meanwhile, drain the mozzarella and then roughly dice it. Transfer the slightly cooled mushroom mixture to a salad bowl and toss well with the olives and mozzarella. Arrange on plates, garnish with parsley, and serve with baguette, if desired.