4 medium sized tomatoes 3 dark red, green or yellow tomatoes 1 large red onion 1 bunch of fresh basil 3 tablespoons of olive oil 6 tablespoons cider vinegar Salt Pepper
for the roasted oyster mushrooms: 2 hands full/pack of oyster mushrooms 1 garlic clove (ca.350-400 g) 1 tablespoon of olive oil 2 tablespoons balsamic vinegar Salt Pepper
optional: chopped fresh parsley
Clean the oyster mushrooms and fry them in a pan with olive oil and a pressed clove of garlic for about 10 minutes. The oyster mushrooms first lose water, which evaporates after a while. At the end of the frying time, pour balsamic vinegar over the mushrooms and deglaze them. Season with salt and pepper, put aside and let the mushrooms cool down.
Wash the tomatoes, remove the stalk and cut into fine slices.
Peel and halve the onion and cut into fine rings.
Place basil leaves in a sieve and wash thoroughly.
Mix tomato slices, onion rings with basil leaves in a large salad bowl. Add chopped parsley as desired.
Add oyster mushrooms to the salad bowl and fold into the salad. Season to taste with apple vinegar, olive oil, salt and pepper and serve. Bon Epi-tit!