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


    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.

Nutritional Information
(Per Serving)

Calories:210 cals
Kilojoules:879 kJ
Fat:14.0 g
Carbohydrates:10.0 g
Protein:12.0 g
Cholesterol:15.0 mg
Sodium:750 mg
Saturated Fat:5.0 g
Fiber:3.0 g
Calcium:165.0 mg
Total Sugars:5.0 g

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