The Washington Post

Roasted Mushroom, Tomato and Herb Salad

Roasted Mushroom, Tomato and Herb Salad 6.000

Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Apr 8, 2019

This simple salad enhances the taste of roasted mushrooms with fresh herbs and the acidity of juicy tomatoes.

Make Ahead: The mushrooms and garlic can be roasted several hours in advance. Assemble the salad just before serving.


Servings:
6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings

Ingredients
  • For the mushrooms
  • 10 ounces cremini mushrooms
  • 2 cloves garlic, crushed
  • 1 teaspoon salt
  • 2 tablespoons extra-virgin olive oil
  • For the salad
  • 2 pints cherry tomatoes, each tomato cut in half
  • 2 tablespoons finely chopped cilantro
  • 1/4 cup finely chopped basil
  • 1/4 cup finely chopped fresh dill
  • 1/4 cup finely chopped parsley
  • Finely grated lemon zest of 1/2 lemon, plus juice of 1 lemon
  • 1/4 cup extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper

Related Recipes

Directions

For the mushrooms: Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper.

Combine the mushrooms, garlic, salt and the 2 tablespoons of extra-virgin olive oil in a mixing bowl, tossing to coat evenly. Spread in a single layer on the baking sheet; roast (middle rack) for 15 minutes, or just until sizzling and browned. Let cool; wipe out your mixing bowl.

For the salad: Return the roasted, cooled mushrooms and garlic to the mixing bowl. Add the halved cherry tomatoes, cilantro, basil, dill, parsley, lemon zest and juice and the 1/4 cup of extra-virgin olive oil. Season lightly with salt and pepper. Toss gently to incorporate.

Taste, and add more salt and/or pepper, as needed.

Rate it

Recipe Source

Adapted from “Perfect Flavors: Creative, Easy-to-Prepare Recipes Inspired by My Family and Travels,” by Naomi Nachman (Mesorah Publications, 2018).

Tested by Bonnie S. Benwick.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.

Avg. Rating (6)

Rate this recipe

Nutritional Facts

Calories per serving: 160


% Daily Values*

Total Fat: 15g 23%

Saturated Fat: 2g 10%

Cholesterol: 0mg 0%

Sodium: 430mg 18%

Total Carbohydrates: 7g 2%

Dietary Fiber: 2g 8%

Sugar: 4g

Protein: 2g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

Most Read Lifestyle