Grilled Portobello and Tomato Salad
Feast your senses on the hearty and savory Grilled Portobello and Tomato Salad. This dish elegantly combines the smokiness of grilled portobellos with the sweet tang of fresh tomatoes. Ideal for summer barbecues or cozy dinners, it's a plateful of wholesome delight. Let's get grilling!
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Nutritions
Nutrition Facts
Grilled Portobello and Tomato Salad
Amount per Serving
Calories
260
% Daily Value*
Fat
19
g
29
%
Cholesterol
20
mg
7
%
Sodium
620
mg
27
%
Carbohydrates
15
g
5
%
Fiber
3
g
13
%
Sugar
6
g
7
%
Protein
9
g
18
%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
- - Portobello Mushrooms: 4 large caps
- - Cherry Tomatoes: 1 cup 150g
- - Fresh Basil: 10 leaves finely chopped
- - Olive Oil: 3 tbsp 45ml
- - Balsamic Vinegar: 2 tbsp 30ml
- - Garlic: 2 cloves minced
- - Salt: 1/2 tsp
- - Black Pepper: 1/4 tsp
- - Baby Spinach or Arugula: 2 cups 60g
- - Fresh Mozzarella or Feta Cheese optional: 1/2 cup (100g)
Instructions
- Preheat your grill to medium-high heat.
- Clean the Portobello mushrooms with a damp cloth, removing any dirt or debris. Remove the stems and set the caps aside.
- In a mixing bowl, whisk together olive oil, balsamic vinegar, minced garlic, salt, and black pepper.
- Brush the mushrooms with this mixture, ensuring they are well coated on both sides.
- Place the mushrooms cap side down on the grill. Grill for about 5-7 minutes on each side or until they are tender and have grill marks.
- While the mushrooms are grilling, slice the cherry tomatoes in half.
- Once mushrooms are grilled, slice them thinly.
- In a serving bowl, lay down the baby spinach or arugula, followed by the sliced mushrooms and cherry tomatoes.
- Drizzle the remaining olive oil and balsamic mixture over the salad.
- Garnish with fresh basil and optional cheese.
Notes
Tips:
1. Don't wash Portobello mushrooms under running water as they can become soggy. Instead, wipe them with a damp cloth.
2. If you prefer a bit of zest, add a squeeze of fresh lemon juice before serving.
3. Grilled bell peppers or zucchini are excellent additions to this salad.
4. For a crunchier texture, consider adding roasted pine nuts or croutons.
Serving Suggestions
- The Grilled Portobello and Tomato Salad pairs wonderfully with a chilled glass of sparkling water infused with fresh mint leaves.
- If you're up for a bigger meal, this salad complements grilled chicken or fish dishes seamlessly.
- Enjoy it outdoors to fully embrace the essence of a grilled dish.
