Mushroom & Tomato Salad

Ingredients (3-4 portions):

Mushrooms, 16 oz. very fresh
Tomatoes, 2 or 3 juicy ones, ripe but firm
Extra Virgin Olive Oil, 2-3 tbsp.
Lemon Juice, from 2-3 lemon halves
Salt and Pepper to taste
Basil, fine chiffonade of 4-5 large fresh leaves (small pinch dried)
-- or--
Thyme, 4-5 fresh sprigs (a pinch dried)


Directions:

1. Slice the mushrooms very thinly (1mm); put them in a large salad bowl.
2. Slice the tomatoes thinly (2mm); place them in a layer to cover the mushrooms.
3. Sprinkle with salt and pepper. If using fresh thyme or any dried herb, add these now.
4. Drizzle oil and lemon juice over tomatoes.
5. Cover the bowl and refrigerate for 30 minutes.
6. Mix gently but thoroughly, using spoons or flat utensils - nothing pointed, to avoid mangling all the delicate mushrooms slices.
7. Refrigerate at least another 30 minutes, stirring occasionally if possible.
8. If using fresh basil, add it just before serving.

Notes:

Serving suggestion: Green onions, finely minced garlic, or black olives can be mixed in, used as garnish, or served as toppings.

Advance preparation: This salad retains its texture for 4-6 hours, so can be prepared early.

Other uses: Leftover salad will become soft and more cohesive - tastes good alone, in sandwiches or in other salads.