Tomato and Mushroom Salad with Parsley Vinaigrette

Tomato and Mushroom Salad with Parsley Vinaigrette
Tomato and Mushroom Salad with Parsley Vinaigrette

This Tomato and Mushroom Salad with Parsley Vinaigrette is a recipe from my childhood. It is zesty, fresh, clean, and easy as can be! My mom used to make it when we would have company, as part of a multitude of other side dishes. I’ve been thinking about this dish a lot lately and wanted to recreate it. Unfortunately, my mom would not follow a recipe, so here I was improvising. After a few versions, I finally nailed it.

For other recipes of lettuce-free salads, make sure you discover the Livity Mango Salad and this Cooling Cucumber, Snap Peas and Avocado Salad with a Zesty Raw Peanut Sauce.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

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Tomato and Mushroom Salad with Parsley Vinaigrette

  • Author: Karine K
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1/2 lb white mushrooms, sliced very thin
  • 1/2 lb grape or cherry tomatoes, sliced thin
  • 1 medium shallot, sliced thin
  • 1/2 cup olive oil
  • 1/4 cup fresh lemon juice
  • 1/4 cup fresh parsley, minced
  • 2 garlic cloves, minced
  • 1 teaspoon maple syrup
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper

Instructions

In a shallow serving bowl, place a layer of mushroom, followed by a layer of tomatoes, topped by a final layer of shallots.

In a small bowl, mix the rest of the ingredients. Pour over the mushrooms, tomatoes and shallots, cover and let marinated at room temperature for one hour. 

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Salade tomates et champignons avec vinaigrette au persil

Cette salade tomates et champignons avec vinaigrette au persil provient directement de mon enfance. Avec son goût aigre et frais, cette salade est aussi très simple à réaliser. Ma maman la servait souvent les soirs où on avait de la compagnie pour dîner, parmi une panoplie d’autres plats en accompagnement.

  • Author: Karine K
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4 portions 1x

Ingredients

Scale
  • 1/2 livre de champignons blancs
  • 1/2 livre de tomates cerise, tranchées mince
  • 1 échalote française,  tranchées mince
  • 1/2 tasse d’huile d’olive
  • 1/4 tasse de jus de citron frais
  • 1/4 tasse de persil frais, émincé
  • 2 gousses d’ail, émincées
  • 1 c. à thé de sirop d’érable
  • 1 c. à thé de sel de mer
  • 1/2 c. à thé de poivre noir

Instructions

Dans une assiette de service creuse, placer, en étages, les champignons, les tomates et l’échalote.

Dans un petit bol, mélanger le reste des ingrédients. Verser sur les champignons, tomates et échalote, couvrir et laisser reposer à la température ambiante pendant une heure.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

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