Greek Mushroom Salad

Greek Mushroom Salad

Mushroom, tomatoes and black olives with feta cheese.


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Serves: 4 person(s) Change

Preparation Time: 20 mins
Cooking Time: 10 mins

Diabetes-Friendly Recipe Low-Carb Recipe High-Fiber Recipe High-Calcium Recipe Quick And Easy Recipe

Ingredients Convert to Imperial

  • 3 medium tomatoes (15 oz)
  • 2 Tbsp olive oil
  • 1 medium brown onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 cup sliced mushrooms
  • 1/4 cup finely chopped fresh oregano, divided
  • 1 Tbsp tomato paste
  • 1/4 cup water
  • 10 pitted medium black olives
  • 200 g reduced-fat feta cheese, crumbled


Halve tomatoes, remove and reserve seeds and pulp, slice tomato flesh.

Heat oil in wok, stir-fry onion and garlic until onion is soft.

Add mushrooms to wok with reserved tomato seeds and pulp. Add 2 tablespoons of the oregano, tomato paste and the water. Stir until sauce boils.

Combine mushroom mixture in large bowl with olives, 2 tablespoons oregano, reserved tomato flesh and cheese.


10 seeded Kalamata olives can replace black olives, if desired.

Ingredient suggestion is not included in the nutritional analysis.

Thanks to Fresh Finesse