I'm always on the hunt for an interesting salad recipe, especially ones I can take to an outdoor event. I absolutely loved this recipe for Byrdhouse Marinated Tomatoes and Mushrooms. The only thing I changed is that I added cubes of mozzarella cheese to it right before serving. The fresh basil is a must and it was divine. My sister had the leftovers and totally agrees that it's fabulous!
Byrdhouse Marinated Tomatoes and Mushrooms
1/4 cup balsamic vinegar
1/3 cup vegetable oil
1 1/2 teaspoons white sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
12 ounces cherry tomatoes, halved
1 (8 ounce) package fresh mushrooms
2 green onions, sliced
1/2 cup chopped fresh basil
I added 1/2 cup cubed mozzarella cheese
1.Whisk together the balsamic vinegar, vegetable oil, sugar, salt, and pepper in a bowl; add the tomatoes, mushrooms, onions, and basil; toss until evenly coated. Cover and chill in refrigerator at least 3 hours. Stir before serving.
Here are the results: