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


  • 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


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

Nutritional Info (per serving)

CALORIES 210 cals
Kilojoules 879 kJ
Fat 14.0 g
Saturated Fat 5.0 g
Cholesterol 15 mg
Sodium 750 mg
Carbohydrates 10.0 g
Fiber 3.0 g
Total Sugars 5.0 g
Protein 12.0 g
Calcium 165.0 mg
Note: A dash indicates no data is available.