Here’s another light salad recipe for you lovelies! This Shimeji tomato salad is a little different than most though because instead of greens and dressing, it’s made out of marinated mushrooms and tomatoes! I used rice vinegar to marinate my salad for an Asian twist but if you don’t have that at home, feel free to use apple cider vinegar instead because it works just as deliciously. (:
Simple. Clean. Ingredients.
1 tomato
150g brown shimeji mushrooms
1 shallot
2 tablespoons rice vinegar
1 tablespoon olive oil
salt and pepper to taste
1. Boil the shimeji mushrooms for 3 minutes until they’re cooked. Slice the tomatoes and shallots into thin slices while the mushrooms are cooking.
2. Transfer the mushrooms, shallots and tomatoes onto a plate. Sprinkle rice vinegar and olive oil on top. Season with salt and pepper. Lightly massage the vinaigrette into the vegetables so they are all nicely coated.
3. Chill the salad mixture in the fridge for a few hours before enjoying your shimeji tomato salad. This salad is best enjoyed the same day as you make it.
Love having Japanese salads? Check out my Japanese carrot ginger salad recipe!