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Mediterranean salad with mushrooms

Mediterranean Salad With Mushrooms

This Mediterranean Salad With Mushrooms makes a balanced and delicious lunch!
Prep Time 5 mins
Cook Time 1 hr
Cool Time 30 mins
Course Salad
Servings 3


  • 5 oz Spring Mix Green
  • 2 Red Bell Peppers
  • 4 oz Shiitake Mushrooms
  • 1/2 pint Grape Tomatoes
  • 8 oz Artichoke Hearts
  • 2 oz Feta Cheese
  • 4 oz Canned Tuna or Roasted Chicken
  • 6 Kalamata Olives
  • 1 handful Parsley
  • 1/4 cup Greek Salad Dressing
  • Oil Spray


  • Preheat the oven to 350 degrees.
  • Rinse all of the fresh veggies.
  • Cut the red bell pepper into slices.
  • Remove the artichokes from a can and rinse thoroughly. Cut the artichokes in half.
  • Spray a baking dish with oil spray. Add the red bell pepper slices, shiitake mushrooms, and artichokes to a baking sheet and season with salt and pepper. Bake at 350 degrees for about 1 hour or until the red bell pepper has softened.
  • Once the veggies are done cooking, place to the side to completely cool for about 30 minutes.
  • Slice the grape tomatoes in half. Cut the tuna or chicken, feta, and kalamata olives into smaller pieces if necessary.
  • In a large bowl, add the spring mix greens, grape tomatoes, feta cheese, tuna or chicken, kalamata olives, parsley, and cooked veggies.
  • Mix the salad in the large bowl. If you plan on serving the whole salad, mix in the dressing. If you only plan on eating a portion of the salad, place a portion of salad on a plate and top with desired amount of Greek salad dressing. Store leftovers in the fridge.
Keyword Mediterranean Salad