Marinated Mushroom Salad

1/4 cup fresh lemon juice, plus 1 tablespoon

2 teaspoons salt

2 teaspoons minced garlic

1 teaspoon freshly grated black pepper

1 teaspoon dried basil

1 teaspoon dried oregano

3/4 cup extra-virgin olive oil, plus 1 tablespoon

2 pounds white button mushrooms, wiped clean, stemmed and quartered

1 pint cherry tomatoes

1 head romaine lettuce, chiffonade

1 pint bocconcini

1/2 pound hard salami, cut into 1/2 inch cubes

 

In a small bowl, whisk together 1/4 cup of the lemon juice, salt, garlic, pepper, basil, and oregano. Gradually add 3/4 cup of the olive oil, whisking constantly.

 

In a large bowl, combine the mushrooms and marinade and toss to coat evenly. Cover and refrigerate for at least 24 hours. Let come to room temperature before serving.

 

Preheat a grill to medium-high.

 

Skewer the cherry tomatoes. Drizzle the skewers with the remaining 1 tablespoon of lemon juice and olive oil. Place on the grill and grill just until the skins begin to char, about 3 minutes. Remove from the skewers.

 

Compose salad of lettuce, mushrooms, Bocconcini, salami, and grilled cherry tomatoes.