Salad with Mushrooms, Tomatoes, and Cheese
Quick, light, and perfect for a snack or dinner! Salad with mushrooms, tomatoes, and cheese satisfies hunger and can also serve as a main course if you’re avoiding extra calories – it’s practically diet-friendly.
Updated : 19 August, 2025
Easy
About 20 min.
Ingredients
250 grams
Lettuce leaves
250 grams
Champignon
100 grams
Cherry tomatoes
100 grams
Soft cheese
Sauce
3 tablespoon
Olive oil
1 tablespoon
Lemon juice
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You can use any salad greens - lettuce, iceberg, arugula, frisée, mixed leaves, or even napa cabbage. I used baby spinach leaves. Mushrooms are champignons, as they’re the quickest to prepare. For tomatoes, cherry works best, but regular large tomatoes can also be used. Cheese - any soft variety.
Step 2
Rinse mushrooms carefully under cool running water. Don’t soak them - champignons absorb water like a sponge and become bland. Pat dry with paper towels. Slice them into thick slices.
Step 3
Lightly grease a skillet with a little vegetable oil. Sauté the sliced mushrooms for just a couple of minutes on each side until slightly golden. They can also be eaten raw, so don’t overcook.
Step 4
Wash and thoroughly dry the salad leaves - excess moisture will make them wilt quickly.
Step 5
Cut cherry tomatoes in half. Slice larger tomatoes into wedges.
Step 6
Prepare the dressing: In a small bowl, combine olive oil (or any vegetable oil) with fresh lemon juice (to taste). Add salt and pepper. Mix well. Optionally, add a little Dijon mustard, balsamic vinegar, or honey.
Step 7
Use a serving dish - either a flat plate or a deep salad bowl. Lay down the salad leaves (tear large ones by hand). Top with sautéed mushrooms, tomatoes, and cheese. Depending on the cheese, either cut it into cubes or tear into pieces. Drizzle with dressing.
Step 8
Serve immediately. If on individual plates, you don’t need to mix. In a bowl, gently toss with two forks. Fresh green salads don’t store well, so prepare just before eating. Enjoy!