Greek Mushroom Salad
Mushroom, tomatoes and black olives with feta cheese.
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
- 7 oz 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.