Greek mushroom and potato salad: Crunchy and healthy

Salads are truly and underrated meal. Not only are the best ones more than some lettuce and tomatoes but you can enjoy the healthiest meal while it has loads of flavour. This Greek mushroom and potato salad takes your lunch or dinner meal to a whole new level of goodness. Not only does it have loads of healthy vegetables and grilled mushrooms, but you can enjoy it even if you’re not on a vegan or vegetarian diet.

Greek mushroom and potato salad tips

Grilled mushrooms aren’t just good for your gut and immune system but they also have a meaty texture that goes well with the crunch of the raw vegetables. The potatoes add those good carbs to give you energy for the day while the rest of the ingredients like tomatoes and feta are just very tasty and healthy too. This dish is great for a lunch meal during a long work day or even as a side for your braai over the weekend.

ALSO READ: Grilled mushroom and chicken salad with papaya

Whether you want a healthy lunch meal for your work day or a fresh and hearty braai side, make this grilled mushroom and potato salad.

Greek mushroom and potato salad recipe

Recipe by South African Mushroom Farmers’ Association Course: Main, SideCuisine: South African, GreekDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

20

minutes

Total time

40

minutes

Ingredients

• 400 g 400 baby potatoes, sliced in half

• 1 tsp 1 dried oregano

• 250 g 250 white button mushrooms, sliced in half

• ½ ½ red onion, thinly sliced

• 200 g 200 cherry tomatoes, sliced in half

• ½ large ½ cucumber, deseeded and roughly chopped

• 100 g 100 feta cheese, roughly broken into chunks

• 100 g 100 black olives, preferably Kalamata

• 1 small bunch 1 fresh oregano leaves

• 1 tsp 1 dried oregano

• olive oil, for cooking and dressing

• juice of 1 lemon, for dressing

• salt and pepper, to taste

Method

• Gently boil the potatoes in salted water until tender. Drain and leave to steam dry and cool.
• When potatoes are cool, place in a bowl and season with salt and pepper. Drizzle with olive oil, lemon juice and dried oregano. Toss to coat well.
• Heat a large frying pan over medium high heat, add a drizzle of olive oil. Cook the white buttons until lightly golden brown. Season well.
• Put the onion, tomatoes and cucumber in a bowl and season to taste. Add the mushrooms and potatoes and mix.
• Scatter the top of the salad with feta, olives and oregano leaves. Sprinkle over the dried oregano and drizzle everything with a little olive oil and lemon juice and serve.

Notes

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