Salad with mushrooms, tomatoes and cheese

Step-by-step preparation

Cooking time: 10 mins

1. STEP 1

   

   How to make a salad with mushrooms, tomatoes and cheese? Prepare your food. The salad can be anything - lettuce, iceberg, arugula, frisee, a mixture of lettuce leaves, even Chinese cabbage will do. I have young spinach leaves. Mushrooms are champignons because they are the fastest to process. Cherry tomatoes, but you can also use regular, large ones. Cheese - any soft one.

2. STEP 2

   

   Wash the mushrooms gently but thoroughly under running cool water. It is important here not to wet them too much - champignons absorb water like a sponge and become watery and tasteless. Blot clean mushrooms with napkins. Cut them into large slices (plates).

3. STEP 3

   

   Fry the chopped champignons in a frying pan lightly greased with vegetable oil for frying. A small amount of oil will be enough to lightly golden the plates. Champignons can generally be eaten raw, so the frying time is very short - a couple of minutes on each side.

4. STEP 4

   

   Wash the lettuce leaves and dry them well - they will quickly wither from excess moisture.

5. STEP 5

   

   Cut the tomatoes in half. Cut larger tomatoes into slices.

6. STEP 6

   

   Prepare the dressing. Pour olive (or any vegetable) oil into a bowl. Squeeze a little juice from a lemon slice into the oil. Adjust its quantity to your taste. Add salt and pepper. Stir. You can also add a little sweet mustard, balsamic vinegar, and honey to this dressing.

7. STEP 7

   

   Take a bowl to serve the salad. This can be either a flat portioned plate or a shared deep salad bowl. Place lettuce leaves. Tear the large ones with your hands. Place fried mushrooms, tomatoes and cheese on the salad. Depending on the type, cut the cheese into cubes or tear it with your hands. Drizzle dressing on top of salad.

8. STEP 8

   

   Serve the salad immediately. Portioned, on a plate, you don’t have to stir it. In the salad bowl, carefully mix with two forks. Fresh green salad does not last long, so prepare it immediately before eating. Bon appetit!