Marinated Mushroom Salad

This is an antipasto-style mushroom salad that gets better the longer it sits. A full pound of sliced mushrooms gets a quick poach in white vinegar, which firms them up and gives them a tangy bite. Carrots, celery, and red and green bell peppers get blanched separately until just tender-crisp.

Everything gets tossed in an oregano-spiked olive oil dressing and chilled for at least two hours, during which the vegetables soak up the marinade and the flavors meld together. It’s a salad that actually tastes better on day two.

Poaching the mushrooms in vinegar first is the smart move. Raw mushrooms are spongy and absorb oil like crazy, but the quick vinegar simmer changes their texture so they hold their shape and take on the dressing evenly.

Pro Tips

• Drain the mushrooms and vegetables well after cooking. Excess water dilutes the dressing and makes the salad watery.
• Let the olive oil and oregano stand together for 10 minutes before mixing with the vegetables. This blooms the dried oregano and releases its flavor into the oil.
• Use white vinegar, not balsamic or red wine vinegar, for the poach. You want clean acidity without coloring the mushrooms.
• Serve cold as a side dish, on an antipasto platter, or spooned onto crusty bread.

Variations

• Add quartered artichoke hearts and sliced olives for a full Italian antipasto mix.
• Toss in a handful of fresh Italian parsley before serving for a green pop.
• Use red wine vinegar in the dressing instead of olive oil for a sharper, more acidic finish.