Byrdhouse Marinated Tomatoes and Mushrooms


FOOD 1Time to use up some mushrooms, green onions and cherry tomatoes. I love the All Recipes site because it allows you to search by ingredient. This salad recipe incorporates all three with a simple vinaigrette that brings out the best in everything. As an afterthought we added some leftover ciliegine mozzarella balls. It was pretty spectacular and a nice addition to our meal. Served here with Roast New York Strip Loin with Garlic-Herb Crust and Butter-Steamed Broccoli With Peppery Bread Crumbs.



  • 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


  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.

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About Worth Stopping By . . .

I am a blogger who would rather talk than write. I enjoy traveling, family time, friends and food/fine dining. I have made some real efforts in the kitchen lately, and I blog in order to document and motivate myself to: 1.) fully use all of the fresh ingredients in my kitchen and 2.) cook healthy, creative meals.

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