The perfect summer salad for mushroom lovers all over the world! It’s light and refreshing. For a tasty lunch, dinner or barbecue.


30 minutes

Ingredients for 4 people

  • 150 grams mixed salad
  • 1 slice of sourdough bread
  • Fresh garden herbs of your choice (i.e. basil, chives, coriander, fennel, parsley, tarragon, thyme)
  • 50 grams sundried tomatoes
  • 150 grams mini mushrooms*
  • Pepper
  • Salt
  • Olive oil
  • Vinaigrette
  • Optional: Edible flowers (i.e. chive flowers)


  1. Cut the bread into tiny cubes and sprinkle lightly with salt, pepper and olive oil.
  2. Bake these bread crumbs into crispy croutons in a preheated oven (160°C/320°F) for about 25 minutes.
  3. In the meantime, fry the mushrooms shortly in a pan adding a pinch of salt and pepper for taste. You may cut the mushrooms into quarters if you prefer smaller pieces.
  4. Wash the mixed salad and put it in a large bowl and stir well along with the croutons, mushrooms, sun dried tomatoes, vinaigrette and your own selection of fresh garden herbs.

*Instead of using fresh mushrooms, you could also use our Ecopouch® or semi-perserved mushrooms. They are tasty as well!

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