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Summer Salad with Marinated Mushrooms

Summer Salad with Mushrooms

Another summer is slowly coming to a close. I can’t believe how fast it’s been fading away this year. To say goodbye to summer and to welcome fall, I made this fusion salad in which I used  a colorful array of fresh summer vegetables along with marinated mushrooms and pickled cucumbers, both clearly suited better for fall or winter, at least from an Azerbaijani point of view:) The resulting salad was bright, colorful, fresh, crunchy, and  delicious.The family enjoyed it. I hope you do, too. The recipe was given to me by my cousin’s wife Saida (than you). I’ve adapted it only slightly.

SUMMER SALAD WITH MARINATED MUSHROOMS

Serves 4

1 can (about 3 cups) marinated button mushrooms
1 medium onion, peeled, halved lengthwise and thinly sliced
1 medium carrot, boiled in water until half cooked (should be somewhat tender), peeled and cut into thin strips
1 small green Bell pepper (or half of  a medium), cored, seeded, and cut into thin strips
1 small red Bell pepper (or half of  a medium), cored, seeded, and cut into thin strips
1 small yellow or orange Bell pepper (or half of  a medium), cored, seeded, and cut into thin strips
1 medium pickled dill cucumber, cut into thin strips
1 medium fresh cucumber, peeled and cut into thin strips
1/2 cup chopped fresh dill (add more, if you wish, to taste)
3-4 tablespoons olive oil (or more, to taste)
3-4 tablespoons freshly squeezed lemon juice (or more, to taste)
salt, to taste
ground black pepper, to taste

1. If the mushrooms are small, leave them whole. If bigger, cut in half.

2. Put the slices onions in a mixing bowl. Add about 1 tablespoon of salt. Rub with your hands, to release its bitter juices. Rinse under running cold water, then squeeze dry to remove all the moisture.

3. In a mixing bowl, combine all the ingredients together. Stir to mix well. Chill in the refrigerator at least 30 minutes  before serving. Nush Olsun! Enjoy!

Your Comment

20 Comments
  1. O wow what a beautifully colourful salad … really prefect for summer Farida!

  2. A delicious looking salad! I love the colors!

    Cheers,

    Rosa

  3. Salad looks very colorful!

  4. I really love the vibrant colours that go into your dishes and their presentations.

  5. nice, many thanks

  6. The combination is fabulous! Sounds so fresh and healthy. I love the dill pickles in it, I’m sure they make me eat more :)

  7. That salad looks amazing! I’m getting hungry just looking at it. Your blog is very colorful and impressive.

  8. my mother always said presentation is key to any meal so make sure u use loads of vegetables with colour and vary it! she would love this :) beautiful. and i bet, very tasty. xx

  9. Great blog!!!
    If you like, come back and visit mine: http://albumdeestampillas.blogspot.com

    Thanks,
    Pablo from Argentina

  10. This looks so fresh! I don’t like mushrooms, but I may have to make this for my hubby – of course, I’d have to have a steak on the side too! :D

  11. Hey,what an interesting blog.What a pity,i didnt about it before.Already bookmarked your blog Farida.Keep rocking.Good luck

  12. What a pretty colorful refreshing salad! I love the creative combo! I defnitely feel like trying this..thanx,Mia :)

  13. Beautifully composed!

  14. yum salad what a great and vibrant blog you have

  15. THANK YOU ALL FOR YOUR COMMENTS. KEEP THEM COMING:)

  16. yammmmyyyyyyy
    live your blog
    visit mine plz

    Kiss

  17. Oooh, I love the plate!

  18. i make this salad very often, Farida,.,.healthy + you may eat as much i you like YOU WONT GAIN MUCH WEIGHT :)) THANK YOU FOR RECIPE!!

  19. hey that looks yummy..one question only can i marinate the mushroom at home and if yes then how..??

  20. PARUL – Sorry I don’t marinate the mushroom myself. I use canned here.