Tomato-Mushroom Salad

• 4–5 large white button mushrooms
• 1 large ripe tomato, cut into small dice
• A few sprigs fresh parsley, chopped
• 3 Tbsp. extra virgin olive oil
• 1 Tbsp. red wine vinegar
• 0.25 tsp. Dijon-style mustard
• 1 clove garlic, very finely chopped
• 1 dash of hot sauce
• Salt and freshly ground black pepper to taste

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.