Mediterranean mushroom salad

This Mediterranean mushroom salad is perfect for those summer nights when you want something quick and easy to make for the family.

250 g button mushrooms, quartered

1 small clove garlic, minced

3 tbsp balsamic vinegar

1 tbsp olive oil

1 tsp Dijon mustard

1 cup mini bocconcini cheese, sliced & drained

1 cup grape tomatoes, cut in half

2 tbsp chopped fresh basil

6 cups mixed salad greens

¼ cup plain yoghurt

Pinch of salt & pepper

In a bowl, whisk together garlic, vinegar, oil, Dijon mustard, salt and pepper. Add bocconcini and mushrooms; stir to coat well. Cover and marinate in the refrigerator for at least 1 hour.

Add tomatoes and basil to the bocconcini mixture and let marinate in the refrigerator for 15 minutes.

To serve, arrange salad greens on serving plates. Using a slotted spoon, place the bocconcini mixture onto the greens. Whisk yoghurt and salt into the remaining marinade and season with pepper to taste. Drizzle dressing over the salad.

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