Cherry Tomato And Mushroom Salad Recipes

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CHERRY TOMATO SALAD



Cherry Tomato Salad image

Cherry or grape tomatoes are just plain cheery and delicious, and here they are the start of their own little show.

Provided by Katie Workman

Categories     Salad     Side Dish

Time 10m

Number Of Ingredients 8

¼ cup olive oil
3 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
2 teaspoons honey
½ teaspoon minced garlic
Kosher salt and freshly ground pepper (to taste)
4 cups cherry tomatoes (halved)
¼ cup chopped fresh oregano

Steps:

  • In a large bowl, combine the olive oil, balsamic vinegar, Dijon mustard, honey, garlic, salt and pepper.
  • Add the tomatoes and the oregano and toss to combine. Taste and adjust seasonings as needed.

Nutrition Facts : Calories 177.55 kcal, Carbohydrate 13.23 g, Protein 1.89 g, Fat 13.89 g, SaturatedFat 1.94 g, Sodium 48.75 mg, Fiber 2.4 g, Sugar 8.53 g, ServingSize 1 serving

CHERRY TOMATO AND MUSHROOM SALAD



Cherry Tomato and Mushroom Salad image

Yield serves 8-10

Number Of Ingredients 6

1 pound cherry tomatoes
1 pound fresh mushrooms
1/4 cup vegetable oil
1/2 cup cider vinegar
One 0.7-ounce package Italian salad dressing mix
Coarsely ground black pepper

Steps:

  • Cut the cherry tomatoes in half. Halve any particularly large mushrooms. In a glass jar with a tight lid, combine the oil, vinegar, salad dressing mix, and pepper to taste. Combine the tomatoes and mushrooms in a salad bowl; pour on the dressing, and toss.

CHERRY TOMATO AND MUSHROOM SAUTE



Cherry Tomato and Mushroom Saute image

Lovely side dish, but I like it for lunch over toasted French bread and sometimes sprinkle with whatever cheese we have around.

Provided by Derf2440

Categories     Lunch/Snacks

Time 13m

Yield 6 serving(s)

Number Of Ingredients 9

1 tablespoon soft margarine
1 clove garlic, smashed
1/2 lb medium mushroom, halved
2 cups cherry tomatoes, stems removed
1/2 teaspoon dried oregano or 1 tablespoon fresh oregano
1/2 teaspoon dried thyme or 1 tablespoon fresh thyme
1/4 cup chopped fresh parsley
salt
fresh ground pepper

Steps:

  • In large nonstick frypan, melt margarine over medium high heat, cook garlic and mushrooms, shaking pan, for 3 minutes.
  • Add tomatoes, oregano and thyme, cook for 3 to 5 minutes or until tomatoes are heated throough and mushroom are tender.
  • (Can be prepared an hour or two in advance and reheated).
  • Sprinkle with parsley, season with salt and pepper to taste.

Nutrition Facts : Calories 36.4, Fat 2.1, SaturatedFat 0.4, Sodium 28.1, Carbohydrate 3.6, Fiber 1.1, Sugar 2.1, Protein 1.8

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