Mediterranean Grilled Mushroom Salad
Transport your lunch guests to the Mediterranean with this flavourful, affordable & nutrient packed grilled mushroom salad.
Three varieties of mushrooms are marinated in olive oil, lemon & dill. Grilled with red onion, red & green bell peppers until tender. Layered with olives and feta cheese. Finished with a drizzle of olive oil, lemon zest and dill leaves… it’s that simple!
Ingredients
Marinade
- 5 tablespoons extra-virgin olive oil
- 1½ tablespoons freshly squeezed lemon juice
- 2 teaspoons fresh dill finely chopped
- ¼ teaspoon Kosher salt
- ½ teaspoon freshly ground pepper
Salad
- 16-18 ounces Portobello mushrooms cut into ½-inch slices.
- 8 ounces assorted mushrooms I used shiitake & oyster
- 1 green bell pepper Optional, make ahead the day before and refrigerate until ready to use.
- 1 red bell pepper Optional, make ahead the day before and refrigerate until ready to use.
- ½ medium red onion cut into a thick slice, flat on both ends, approximately ¾” thick. Optional, make ahead the day before and refrigerate until ready to use.
- 1 tablespoon of olive oil
- 4 ounces feta cheese sliced or crumbled
- ½ cup olives
For serving
- A drizzle of olive oil
- Lemon zest
- 1 tablespoon Dill leaves picked small or chopped
- 4-6 Lemon wedges
- Salt & pepper to taste
Instructions
- In a small jar with a tight-fitting lid, add the marinade ingredients. Put the lid on and shake well to combine.
- In a large bowl, gently toss mushrooms with the marinade, ensuring the mushrooms are evenly coated. Let sit at room temperature for 20 minutes while you prepare the peppers and onions.
- Preheat the grill on medium-high heat.
- Take 2 or 3 toothpicks and slide them through the sides of the onion slice to keep the rings together while grilling.
- Brush the peppers and onion slice with the olive oil. Then place on the preheated grill.
- Optional, make ahead the peppers & onions the day before and refrigerate until ready to use.
- Cook the whole peppers on the grill, turning occasionally, until they are well charred. About 8-10 minutes. Remove to a bowl and cover with a lid, plate, or plastic wrap. Let sit covered for 10 minutes. Cook the onion for 6-8 minutes, turning occasionally and flipping halfway through, until just lightly charred. Remove to a plate and cover with another plate, lid, or plastic wrap. Let sit covered for 10 minutes.
- Remove the skin from the peppers, then discard the stem and seeds. Slice into strips and spread out on a serving platter. Remove the tooth picks from the onion and slice into small pieces, set aside to layer with the mushrooms on the platter.
- (Note: If using small mushrooms, use skewers or a grill basket to make cooking easier.)
- Grill the mushrooms turning occasionally, until lightly charred, 6-8 minutes (cooking time will vary with size and type of mushrooms and temperature of the grill).
- Remove from grill and add to the platter with peppers, layering the feta cheese, olives and onions as you go.
- Drizzle the platter with a little olive oil, zest the lemon over the platter, then sprinkle with the dill leaves and salt & pepper to taste. Serve with lemon wedges and enjoy!
- The salad is delicious warm or at room temperature. So do all the grilling before your guests arrive and just assemble the platter with the cheese when ready to serve.
Tried this recipe?Let us know how it was!