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Colorful mushroom and tomato salad with smoked pork

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Ingredients for 2 servings:

  • 1 can mushrooms, small heads
  • 2 m.-large tomato(s)
  • 250 g smoked pork, boneless
  • 2 tbsp olive oil
  • 1 tsp herbs, e.g. 8 garden herbs
  • n. B. Pfeffer
  • e.g. garlic powder
  • e.g. salt, depends on the Kasseler
  • 1 small onion(s)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Quarter the tomatoes and remove the seeds. Now cut the tomatoes into small pieces and place them in a bowl. Finely dice the onion and add to the tomatoes, along with the herbs. Dice the smoked pork. Sauté the mushrooms in a non-stick pan without any liquid and season with salt, pepper, and garlic. Once the mushrooms have taken on some color, add the smoked pork. Once both have a good color, add everything to the tomatoes. Pour olive oil over them and mix. Tip: You can also add other vegetables and season the salad to your personal taste.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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