Roasted Mushroom and Tomato Salad with a Balsamic Vinegar Dressing

Sometimes it’s nice to have a vegetarian day. I usually pan fry my mushrooms but I decided to give it a go at roasting them as I was roasting my tomatoes anyway. They were yummy. Balsamic vinegar and tomatoes are a match made in heaven and it worked with the mushrooms just as good. This is a simple salad but really tasty.


For the Dressing
  • 2 tbsp rapeseed or olive oil
  • 3 tbsp balsamic vinegar
  • 1 tbsp light soy sauce
  • 1 tsp honey
  • 1 garlic clove, minced
For the Salad
  • 4 portobello mushrooms, sliced
  • 250g chestnut mushrooms, sliced
  • 1 vine of cherry tomatoes, halved if large
  • Bag of salad leaves
  • 2 tbsp rapeseed or olive oil
  • Sprig of thyme, leaves picked
  • Sea salt and fresh black pepper
  • Parmesan shavings to serve


  1. Preheat oven to 200 degrees fan
  2. Make the dressing by adding all of the ingredients to a jar or bowl, shake or whisk to combine. Set aside
  3. Add the mushrooms to a baking tray add the 2 tbsp of oil and sprinkle over the thyme leaves.
  4. In a separate baking dish add the tomatoes and 2 tbsp of the dressing give it a stir to coat the tomatoes.
  5. Roast in the oven for 15 minutes
  6. Share the salad leaves between 2 bowls. Top with the roasted mushrooms and tomatoes . Pour the dressing into the dish the tomatoes cooked in and give it a stir so you mix all the cooking tomato juices with the dressing. Pour the dressing over the salad and finish off with some Parmesan shavings

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