Cherry Tomato & Mushroom Medley Salad

This recipe is a vibrant salad featuring sliced white button mushrooms, halved cherry tomatoes, and fresh arugula, all tossed with crumbled feta cheese. A flavorful dressing is made from olive oil and balsamic vinegar, accented by minced garlic. The salad is seasoned with salt and pepper, and garnished with fresh basil leaves.

Ingredients:

• 200g white button mushrooms, sliced
• 150g cherry tomatoes, halved
• 50g arugula (rocket)
• 30g feta cheese, crumbled
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 clove garlic, minced
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced white button mushrooms and sauté for about 5-7 minutes until they are golden brown and tender.
2. Add the minced garlic to the skillet and cook for an additional minute until fragrant. Remove from heat and let cool slightly.
3. In a large bowl, combine the halved cherry tomatoes, arugula, and sautéed mushrooms.
4. In a small bowl, whisk together the remaining tablespoon of olive oil and balsamic vinegar. Season with salt and pepper to taste.
5. Pour the dressing over the salad and gently toss to combine all the ingredients.
6. Top with crumbled feta cheese and fresh basil leaves before serving.

Summary:

• Calories: 374kcal
• Fat: 30g
• Protein: 8g
• Carbs: 16g
• Potassium: 1360mg
• Magnesium: 60mg