Salads and Vegetables: Salads: Greek Mushroom Salad

Mushroom, tomatoes and black olives with feta cheese.

Author: Fresh Finesse
Date: November 21, 2007

Serves: 4 person(s)

Preparation Time: 20 mins
Cooking Time: 10 mins

Ingredients:

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

Directions:

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.

Variations:

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

Ingredient suggestion is not included in the nutritional analysis.