Fresh mushroom salad with feta cheese and balsamic dressing

Ingredients for 4 servings:

• 4 tomatoes
• 1 onion(s)
• 1 bell pepper(s), green
• 1 cucumber(s)
• 250 g mushrooms, fresh
• 100 g black olives, pitted
• 150 g feta cheese, diced
• 4 tbsp olive oil
• 2 tbsp balsamic vinegar, approx., to taste
• 1 tsp lemon juice, freshly squeezed
• 2 cloves garlic, crushed
• 1 tbsp basil, finely chopped
• 1 tbsp oregano, finely chopped
• n. B. Salt and pepper from the mill

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Mushrooms are also delicious raw. This recipe serves about 3 to 4 people.

First, prepare the dressing. In a bowl, mix together the olive oil, balsamic vinegar, lemon juice, garlic, basil, and oregano. Season with salt and pepper. Wash the tomatoes and cut into bite-sized pieces. Peel the onion and slice into thin rings. Wash the bell pepper, deseed it, and slice it into thin strips. Peel the cucumber, deseed it if necessary, and slice it. Clean the mushrooms and slice or grate them into 2-3 mm thin slices. It’s best to clean the mushrooms with a brush, as they absorb water when washed. Now place all the prepared ingredients in a salad bowl, add the olives, pour over the dressing, and mix everything well. Cover and let it sit for at least an hour. The longer the salad sits, the better it tastes. Just before serving, add the feta cheese and mix gently. Serve with crusty bread or baguette.