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Greek Mushroom Salad

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Greek Mushroom Salad

Serves: 4

 

3 medium tomatoes (15 oz)

2 Tbsp olive oil

1 medium brown onion, finely chopped

2 cloves garlic, crushed

1 cup sliced mushrooms

1/4 cup finely chopped fresh oregano, divided

1 Tbsp tomato paste

1/4 cup water

10 pitted medium black olives or kalamata olives

7 oz reduced-fat feta cheese, crumbled

 

Halve tomatoes, remove and reserve seeds and pulp,

slice tomato flesh.

Heat oil in wok or skillet, stir-fry onion and garlic

until onion is soft.

Add mushrooms to wok with reserved tomato seeds and

pulp. Add 2 tablespoons of the oregano, tomato paste

and the water. Stir until sauce boils.

Combine mushroom mixture in large bowl with olives, 2

tablespoons oregano, reserved tomato flesh and cheese.

 

 

 

 

 

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