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Mushroom, tomato and capsicum salad
Mushroom, tomato and capsicum salad
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Prep Time:
70 minutes
Cook Time:
Total Time:
70 minutes
Ingredients:
  • 62.50 ml balsamic vinegar
  • 1 lemon, juiced
  • 36.40 gm extra-virgin olive oil
  • 500g cup mushrooms, sliced
  • 4 small roma tomatoes, cut into wedges
  • 1 yellow capsicum, halved, thinly sliced
  • 8 slices crusty bread, toasted
  • 100g baby spinach, to serve
Instructions:
  • In a large bowl, combine vinegar, 2 tablespoons lemon juice, oil, and mushrooms. Toss well to coat. Cover and let sit for 1 hour, stirring occasionally, until the mushrooms have soaked up the dressing.
  • Combine fresh, juicy tomatoes and vibrant capsicum with the savory mushroom mixture. Season generously with salt and pepper, then toss everything together until well mixed.
  • Serve mushroom salad over toasted bread and accompany with fresh baby spinach leaves.

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