Summary

Ingredients

• 250 g mushrooms
• 1 small zucchini
• 8 small tomato (s)
• olive oil
• 1 small clove garlic
• Balsamic vinegar, darker
• 3 sprigs basil
• 1 pinch (s) salt and pepper

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Instructions

1. Quarter the mushrooms and tomatoes, cut the zucchini into as thin slices as possible. Finely chop the garlic clove.
2. Heat a pan and fry the mushrooms in olive oil until lightly brown. Then add the zucchini slices and the garlic and fry briefly (!). Deglaze everything with balsamic vinegar and simmer for a short time.
3. Put the mushroom and zucchini mixture in a bowl, season with salt and pepper and cover for approx. 5 minutes so that everything flows through. Then add the tomatoes and the chopped basil and serve.
4. Personally, I like to eat the salad when it`s still a little warm, but you can also eat it cold. Always add the tomatoes shortly before consumption, otherwise they will get mushy.
5. If you like that, you can roughly grate cheese over it. That fits very well too.