If you need an easy, last-minute side dish that somehow makes you look like you totally planned ahead, this easy Mushroom Salad is it. It's light, tangy, and ridiculously simple to throw together with just a few pantry staples. Perfect as a quick appetizer for gatherings, or a side salad at dinner.
I used to make this Mushroom Salad all the time when I first got married -back when having people over for dinner was a regular thing, and not a once-a-year event that required emotional preparation.
It was my go-to appetizer or side salad because it looked fancy and took almost no effort. It was a perfect addition to a charcuterie board or appetizer spread during the holidays.
To create an appetizer spread, pair it with crusty bread and my Mojo Picón (Canarian Red Pepper Sauce), Roasted Garlic and Spinach Pesto, Sun-Dried Tomato Spread, or a few Cuban Crackers (Galletas Cubanas).
These days? I make it just for me. No guests, no fancy platters - just me, a bowl of mushrooms, a fork, and some crusty bread to soak up the dressing.
Honestly, you don't need company when the mushrooms are this good.
Jump to:
Why I Love This Recipe
- It's ridiculously easy. No cooking required, just toss and chill.
- Uses pantry staples like canned mushrooms and olive oil.
- Feels fancy enough for gatherings but simple enough for Tuesday lunch.
- It's vegan, gluten-free, and everyone always loves it - as long as they like mushrooms, of course.
- Perfect make-ahead dish. It actually tastes better after sitting a bit!
Ingredients
Mushrooms: Didn't know mushrooms came in a can or jar? Well, they do and honestly, they're kind of my hero of lazy cooking. No washing, no slicing, no "oops I forgot them in the back of the fridge and now they're slime." Just open, drain, and you have instant, ready-to-eat mushrooms. They have the perfect bite since they're pre-cooked (blanched or steamed) before being canned. Even a few of the mushroom skeptics in my life have enjoyed these.
Well… not a few - a couple.
Okay fine, one. But that's still progress.
Tomatoes: I use Roma, grape, or cherry tomatoes for this dish since they don't get watery.
See the printable recipe card for quantities and a full list of ingredients.
Variations
Add fresh parsley, a sprinkle of red pepper flakes, or even a few capers if you want a briny kick.
Top with some fresh parsley or cilantro.
How To Make Mushroom Salad
See the complete printable recipe card below for the details.
Step 1: Prep the veggies - Slice the onions thinly and halve the cherry tomatoes. The thinner the onions, the milder they'll taste and the better they'll blend with the mushrooms.
Step 2: Mix it all up - In a large bowl, combine the sliced onions, tomatoes, and canned mushrooms. Add olive oil, vinegar, salt, and cracked pepper, then toss everything together until coated and glossy. Refrigerate for about 20 minutes.
Top Tips
- Give the salad at least 20 minutes in the fridge or on the counter to soak up the balsamic and olive oil.
- Slice onions thinly. The thinner the onions, the more they mellow and blend with the mushrooms instead of overpowering them. Use a mandoline for best results.
Serving Suggestions
- Serve chilled as a light appetizer or side salad.
- Pair with crusty homemade Cuban bread or homemade crackers for a quick snack.
- Use as a topping for avocado toast or on Chipotle Black Bean Burger.
- Include it on a mezze or antipasto platter along with Cucumber Hummus or Basil Hummus.
Mushroom Salad FAQS
Yes. Use white button or cremini mushrooms. They have a tender bite.
Slice them thinly and let them sit in the oil and vinegar dressing for at least 30-60 minutes. This softens them slightly and brings out their flavor. However, this will alter the intended flavor of this recipe. Sightly sauté mushrooms for 2-3 minutes if you prefer a texture closer to canned - still tender but not raw.
As unofficial recipe testers, I love hearing how Mushroom Salad turns out in your kitchen. Leave a comment and rating to share your results - whether it was love at first bite, surprisingly edible, or a full-blown yuck. Your feedback helps me fine-tune my instructions so each recipe works just as well for you as it does in my kitchen.
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Easy Mushroom Salad
Equipment
Ingredients
- 2 7-ounce cans sliced mushrooms drained ~ 220 grams
- ½ cup onion red or yellow onion, thinly sliced and halved; ~ 70 grams
- 11-13 cherry tomatoes halved or quartered (sub with grape or Roma tomatoes) ~110 grams
- 3 tablespoons olive oil
- 2 tablespoon balsamic vinegar or more to taste
- ½ teaspoon salt or to taste
- fresh cracked black pepper to taste
Instructions
- Prep the ingredients: Drain the canned mushrooms well. Thinly slice the onion and separate the half rings. Cut the rings in half or a quarter for a more pleasant eating experience. Chop the tomatoes into bite-sized pieces.
- Dress the salad: Place the ingredients in a medium bowl. Add the remaining ingredients and toss everything gently until evenly coated.
- Marinate: Let the salad sit on the counter or chill in the fridge for 20 minutes to let the flavors meld.
- Serve: Stir again before serving and adjust the seasoning to taste. Enjoy as a light side dish or spooned over toast or greens.
Regi Pearce says
This mushroom salad is one of those “how is this so good with so few ingredients?” kind of recipes. It’s tangy, juicy, and ready in minutes thanks to those canned mushrooms. I know canned mushrooms don't sound good, but they really have a nice bite and are perfectly precooked for an easy, fast recipe.