This salad begins in the oven, where mushrooms, tomatoes, and onions slowly deepen in flavor.
Roasting brings warmth while keeping the ingredients simple and balanced.
Fresh parsley added at the end lifts the dish with brightness.
It can be served warm or at room temperature, making it easy for everyday meals.
A steady, vegetable-forward dish that feels both light and satisfying.
Baked Mushroom Salad with Tomatoes
Baked mushroom salad with tomatoes, onions, and herbs roasted for a simple and flavorful vegetarian dish.
Ingredients
Equipment
Baking Sheet
Salad Bowl
Cooking Instructions
- Preheat oven to 400°F.
- Place mushrooms and onions on a baking sheet.
- Drizzle with olive oil and sprinkle with salt, pepper, and oregano.
- Toss to coat evenly and spread in a single layer.
- Roast for 30 minutes until vegetables are tender and lightly browned.
- Transfer to a salad bowl and add tomatoes, sprinkle with fresh parsley before serving.
Nutrition
Notes
Roast in a single layer for best caramelization.
Serve warm or at room temperature.
Add a squeeze of lemon juice before serving if desired.