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Fast and tasty
Tomato mushroom salad cheese

Layered Tomato, Mushroom, and Cheese Salad

A pretty, hearty, and original layered salad! This tasty, filling, good-looking layered salad with tomatoes, mushrooms, and cheese is nice enough for a holiday table, yet it also brightens up an everyday family lunch or dinner. And it comes together quickly and easily!

Natalia Tsybulskaya

Recipe author

Composition / ingredients

Servings:

Tomatoes

200

Button mushrooms

200

Onion

Hard cheese

Vegetable oil

Mayonnaise

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 24 % 5 g

Fats 62 % 13 g

Carbohydrates 14 % 3 g

150 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

Gather all your ingredients. Use meaty tomatoes. In-season tomatoes are ideal, of course — they're the tastiest and most fragrant — though these days you can find good ones year-round. When choosing, go mainly by smell: they should have a bright, tomato-y aroma. Any mushrooms will do — seasonal wild ones or year-round button or oyster mushrooms. Frozen mushrooms work too; just thaw them first.
Step 2:

Peel the onion and cut it into small dice.
Step 3:

Wash the mushrooms well and slice them thin. The shape doesn't really matter, but button mushrooms look prettiest sliced into thin planks.
Step 4:

Heat the vegetable oil in a skillet. Any oil works — inexpensive sunflower or fancy olive — as long as it's refined; only refined oil is suited to frying. Add the onion and cook for about 5 minutes, until golden.
Step 5:

Add the sliced mushrooms to the skillet.
Step 6:

Add salt — it draws the extra moisture out of the mushrooms so it cooks off faster. If you like, you can also add pepper, garlic powder, or other spices.
Step 7:

Cook the mushrooms and onion for about 10–12 minutes — the liquid should fully cook off and the mushrooms should brown. Let them cool completely.
Step 8:

Wash the tomatoes, remove the stems, and slice. I cut them into thin wedges, but rounds or cubes work fine too.
Step 9:

Since this is a layered salad, build it right on your serving dish. Lay the tomatoes down as the first layer.
Step 10:

Spread the onion-fried mushrooms over the tomatoes.
Step 11:

Now the mayonnaise. I always recommend homemade — at least you know what's in it. You can use sour cream instead if you prefer.
Step 12:

The final layer is grated cheese — hard, semi-hard, or even blue, whatever you like.
Step 13:

Serve the salad right away, before the tomatoes release their juices. Enjoy!