Mushrooms are lightly sautéed, then tossed with crisp cucumber, juicy tomatoes, and fresh romaine in a bright, tangy Italian-style marinade. Packed with bold garlic, herbs, and red wine vinegar, this vibrant salad is refreshing, flavorful, and perfect as a side dish, sandwich filling, or light lunch. It’s deli inspired comfort with a fresh, wholesome twist.

Ingredients

Salad Base

16 oz cremini mushrooms, sliced
2 tablespoons tamari or soy sauce
1 tablespoon minced garlic
1 cup cucumber, diced
1 cup sliced tomatoes, chopped
3 cups chopped romaine lettuce

Marinade

¼ cup red wine vinegar
2 tablespoons water
1 teaspoon fresh lemon juice
1/4 cup of finely chopped fresh parsley
½ teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon sea salt (adjust to taste)
¼ teaspoon black pepper
1 tablespoons dried herbs (optional)

Garnish

Extra fresh parsley

Instructions

Sauté the Mushrooms
Place sliced cremini mushrooms in a large skillet with tamari. Cook over medium heat for 8–10 minutes, allowing the mushrooms to release their moisture and lightly brown.
Add minced garlic and cook for 30 seconds more. Remove from heat and let cool.
Make the Marinade
In a small bowl, whisk together red wine vinegar, water, lemon juice, parsley, dried herbs, onion powder, garlic powder, salt, and black pepper.
Marinate
Once mushrooms have cooled, transfer them to a large bowl. Add cucumber and tomatoes. Pour the marinade over the mixture and toss until well coated. Let sit for at least 20–30 minutes to absorb flavor.
Assemble
Just before serving, gently fold in chopped romaine for freshness and crunch. Garnish with extra parsley if desired.

Serve at room temperature or chilled. If refrigerated, let sit out for 20–30 minutes before serving to allow flavors to fully develop.