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Tomato-Mushroom Salad

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Trim the mushrooms, cut them into thin slices, and place them in a large colander over a bowl.

Add the tomato pieces and season to taste with salt and pepper. Set the mixture aside for 20 minutes.

While the mushrooms and tomatoes stand, make the dressing by whisking the olive oil, red wine vinegar, mustard, garlic and hot sauce together in a separate bowl.

Transfer the mushroom-tomato mixture to a serving bowl, add the dressing and toss to combine.

Add the parsley, toss again and adjust the seasoning as needed. Cover and refrigerate for 1 hour before serving.