Mushroom Salad
A vibrant and flavorful mushroom salad featuring roasted red peppers, cherry tomatoes, and a balsamic rosemary marinade.
Ingredients
Vegetables
- 1 container cherry tomatoes (halved)
- 3/4 cup sliced jarred roasted red peppers
- 1/2 red onion red onion (halved and thinly sliced)
- 1 lb cremini mushrooms (trimmed and quartered)
- 2 tsp kosher salt
- 1/4 cup balsamic vinegar
- 2 tsp honey
- 2 tsp fresh rosemary (chopped)
- 1/2 tsp crushed red pepper flakes
- 1/2 tsp black pepper
- 2 cloves garlic (finely chopped)
- 1/4 cup fresh parsley (chopped)
Instructions
- Combine cherry tomatoes, roasted peppers, and onion in a large bowl.
- Cook mushrooms in 2 tbsp olive oil with ½ tsp salt until liquid is released, 3-5 minutes. Add to bowl.
- In the skillet, add balsamic vinegar, honey, rosemary, red pepper flakes, black pepper, garlic, and remaining olive oil. Bring to a boil, then pour over mushrooms and vegetables.
- Cover and let sit for 30 minutes at room temperature or refrigerate up to 5 days. Fold in parsley before serving.
Notes
This salad is best enjoyed fresh but can be stored refrigerated for up to 5 days.