Grilled Portobello Salad
If you’re looking for a delicious and nutritious summer salad, look no further than this Grilled Portobello Salad. This delectable salad is full of flavor and is sure to become a new favorite in your kitchen. The star of this salad is the grilled portobello mushrooms. Grilling the mushrooms gives them a wonderfully smoky flavor, while the garlic-herb vinaigrette adds a fresh, zesty twist. The combination of grilled mushrooms, fresh vegetables, and zesty vinaigrette makes for a perfect summer salad.
Grilled Portobello Salad
This Grilled Portobello Salad is easy to make and can be served as a side dish or as a main course.
Equipment
Ingredients
- 4 portobello mushrooms
- 2 tablespoons olive oil
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, chopped
- ½ cup crumbled feta cheese
- Salt and pepper, to taste
Garlic-Herb Vinaigrette:
- ¼ cup extra-virgin olive oil
- 2 tablespoons white wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 tablespoon fresh oregano, chopped
- 1 tablespoon fresh thyme, chopped
Instructions
- Preheat your grill to medium-high heat.
- Brush the mushrooms on both sides with the olive oil and season with salt and pepper.
- Grill the mushrooms for 4-5 minutes per side, or until they are tender and cooked through.
- Remove the mushrooms from the grill and let them cool slightly before slicing them into strips.
- Place the bell peppers, onion, feta cheese, and spinach in a large bowl.
- Add the sliced mushrooms and toss to combine.
- To make the vinaigrette, whisk together the olive oil, vinegar, garlic, mustard, honey, oregano, thyme, salt, and pepper in a small bowl.
- Drizzle the vinaigrette over the salad and toss to combine.
- Serve the salad immediately. Enjoy!
