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Mushroom, Tomato & Basil Salad

by , on
March 29, 2017


  • 1/2 cup olive oil
  • 2 tbs red wine vinegar
  • 2 tsp dijon mustard
  • 1 tsp brown sugar
  • salt & ground black pepper
  • 400g button mushrooms, trimmed
  • 250g cherry tomatoes, halved
  • 1 yellow capsicum, quartered, thinly sliced
  • 2 cups basil leaves


1. Combine the oil, red wine vinegar, mustard, sugar and salt and pepper in a screw-top jar. Shake well to combine.

2. Place the mushrooms in a large bowl. Pour over 1/2 cup of the dressing, toss well to combine. Cover and set aside for 1 hour. Add the cherry tomatoes, capsicum and basil leaves. Pour over the remaining dressing, season with salt and pepper. Toss gently to combine and serve with crusty bread.