Marinated Shimeji Mushrooms and Tomato Summer Salad

• 2 Tomatoes
• 1 Sweet onion
• 2 clusters Shimeji mushrooms
• 5 tbsp Vinegar
• 3 tbsp Olive oil
• 2 tsp Krazy Salt (seasoned salt mix)
• 1 Black pepper

1. Cut the tomatoes into suitable sizes.
2. Slice the sweet onion.
3. Remove the root ends of shimeji mushrooms, and lanch for 2 minutes.
4. Combine Step 1 and 2 in a container, season with Krazy Salt, black pepper, and vinegar.
5. Adjust with more salt if necessary.
6. Pour olive oil to Step 3, and toss.
7. Chill in the fridge for more than 3 hours and it's done!
8. When the sweet onions soften, it's ready to eat.

tomatoes, sweet onion, clusters, vinegar, olive oil, salt, black pepper

Taken from cookpad.com/us/recipes/171661-marinated-shimeji-mushrooms-and-tomato-summer-salad (may not work)