Mushroom, tomato and capsicum salad

Recipes / Salads

Detailed step-by-step description of how to cook the dish "Mushroom, tomato and capsicum salad". Try it by all means

Recipe «Mushroom, tomato and capsicum salad» presented in category Recipes / Salads, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 1/4 cup balsamic vinegar, 1 lemon, juiced, 2 tbsp Bertolli 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 .

Ingredients:

  • 1/4 cup balsamic vinegar 
  • 1 lemon, juiced 
  • 2 tbsp Bertolli 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

  1. Place vinegar, 2 tablespoons lemon juice, oil and mushrooms in a large bowl. Toss to combine. Cover and set aside, stirring occasionally, for 1 hour or until mushrooms have absorbed dressing.
  2. Add tomatoes and capsicum to mushroom mixture. Season with salt and pepper. Toss to combine.
  3. Top toasted bread with mushroom salad. Serve with baby spinach