Introduction

This Mixed-Greens Salad with Salami is the kind of “open-the-fridge, build-something-amazing” meal that looks restaurant-worthy but takes only minutes. You get peppery, tender mesclun greens, thin slices of fresh mushrooms for crisp bite, and salty salami for instant bold flavor—then everything is tied together with a tangy vinaigrette and finished with pistachios for crunch. It’s light yet satisfying, perfect for busy lunches, an easy starter, or a last-minute side that still feels special.

What makes this salad shine is contrast: cool greens + meaty salami, delicate herb notes from chervil + punchy dressing, and soft mushroom slices + crunchy nuts. Every forkful tastes layered, even though the method stays wonderfully simple.

Why You’ll Love This Recipe

• Big flavor with almost no effort: salami + vinaigrette does the heavy lifting.
• No cooking required: perfect when you want something fresh and fast.
• Great texture balance: crisp greens, crunchy pistachios, and tender mushrooms.
• Easy to customize: swap herbs, nuts, or add extras without changing the vibe.

Equipment

• Large salad bowl (big enough to toss without bruising greens)
• Small bowl or jar (for vinaigrette, if making your own)
• Whisk or fork (or a jar with a lid to shake)
• Cutting board
• Sharp knife
• Measuring cups and spoons
• Salad tongs or two large spoons

Ingredients

Main Ingredients

• 7 oz (200 g) mesclun (mixed salad greens)
• 1/2 bunch chervil (leaves only)
• 2 cups (200 g) small white button mushrooms, thinly sliced
• 1/2 salami, sliced or torn into bite-size pieces
• Vinaigrette (store-bought or homemade; start with a small amount and add to taste)
• 1 handful pistachios (roughly chopped or lightly crushed)

Optional Ingredients

• Freshly ground black pepper (salami is salty, so pepper often replaces extra salt)
• A squeeze of lemon (brightens mushrooms beautifully)
• Dijon mustard (if making your own vinaigrette)
• A touch of honey or maple syrup (to soften acidity)
• Shaved Parmesan or pecorino (for extra savory depth)

Instructions

Step 1: Preparation

1. Wash and dry the mesclun well. (Dry greens hold dressing better and stay crisp.)

2. Strip the chervil leaves from the stems. Keep the leaves whole—chervil is delicate and bruises easily.

3. Clean the mushrooms. If they look clean, wipe gently with a damp paper towel. If needed, rinse quickly and dry immediately. Slice thinly so they feel tender, not bulky.

4. Slice or tear the salami into bite-size pieces. Thin slices distribute salty flavor more evenly through the salad.

5. Roughly chop the pistachios. You want a mix of small bits and a few bigger pieces for texture.

Step 2: Mixing / Assembling

1. Add mesclun and chervil leaves to a large bowl.

2. Scatter in the sliced mushrooms and salami.

3. Add a small splash of vinaigrette (start light—you can always add more).

4. Toss gently using tongs or two spoons, lifting from the bottom so the greens don’t get crushed.

Step 3: Cooking / Baking

No cooking needed. (If you prefer, see the variations section for a quick mushroom sear option.)

Step 4: Resting / Finishing

1. Taste the salad after the first toss. Add a bit more vinaigrette only if needed.

2. Top with pistachios right before serving so they stay crisp.

3. Finish with black pepper, and if you like, a small squeeze of lemon to brighten everything.

Tips & Notes

• Best texture: dry the greens thoroughly; wet greens make the salad watery and dilute the dressing.
• Flavor boost: let the salami sit at room temperature for 5–10 minutes before serving—its aroma becomes more pronounced.
• Common mistake to avoid: overdressing. Mesclun is tender; too much vinaigrette makes it wilt fast. Toss lightly and add in small amounts.
• Easy substitutions: chervil can be replaced with parsley, a bit of tarragon, or a small amount of dill. Pistachios can be swapped with toasted almonds, walnuts, or pine nuts.

Variations

Ingredient Variations

• Add fruit: sliced pear, apple, or grapes pair surprisingly well with salami and pistachios.
• Add cheese: shaved Parmesan, pecorino, or crumbled goat cheese for extra richness.
• Add crunch: thinly sliced radish or cucumber keeps it fresh and snappy.
• Upgrade mushrooms: use a mix of button + cremini, or add a few shaved raw portobello slices.

Dietary Variations

• Vegetarian: replace salami with roasted chickpeas, marinated tofu cubes, or smoked almonds.
• Gluten-free: this salad is naturally gluten-free, but confirm the salami and dressing are certified if needed.
• Dairy-free: keep it dairy-free by skipping cheese and choosing a vinaigrette without dairy.

Storage & Make-Ahead

• How to store leftovers: store undressed salad components separately whenever possible. Once dressed, greens soften quickly.
• Refrigerator duration:

• Washed greens (very dry): 2–3 days in a container lined with paper towels

• Sliced mushrooms: 1–2 days (best freshly sliced for color and crunch)

• Salami: several days, tightly wrapped

• Assembled salad (dressed): best the same day
  • Freezer instructions: not recommended (greens and mushrooms do not freeze well raw).
  • Make-ahead tips:

• Prep everything in advance: wash greens, pick chervil, chop pistachios, slice salami.

• Keep dressing separate. Toss right before serving for peak freshness.

Serving Suggestions

• Side dishes: soup, roasted potatoes, or a simple pasta dish for a fuller meal.
• Salads: pair with a citrus salad or a tomato salad for a bright two-salad spread.
• Bread or grains: crusty bread, focaccia, or a small bowl of couscous/quinoa turns it into a lunch plate.
• Beverage pairings: sparkling water with lemon, iced tea, or a crisp non-alcoholic spritz with citrus.

Time Breakdown

• Preparation Time: 15 mins
• Cooking Time: 0 mins
• Baking time: 0 mins
• Chilling Time: 0 mins
• Rising Time: 0 mins
• Marinating Time: 0 mins
• Total Time: 15 mins

Servings : 4

Nutritional Information (Per Serving)

(Estimates will vary depending on the exact salami and vinaigrette used.)
• Calories: ~230–320
• Protein: ~9–13 g
• Carbohydrates: ~7–12 g
• Fat: ~16–26 g
• Sodium: ~500–900 mg

Frequently Asked Questions

Can I use leftovers or substitutions?
Yes. This salad is especially good for using what you already have. Any mixed greens work, and chervil can be replaced with parsley or a small amount of tarragon. If you don’t have pistachios, use another nut or even toasted seeds. For the salami, any cured sausage you enjoy (mild or spicy) works well.

Can I make this recipe ahead of time?
You can prep nearly everything ahead: wash and dry the greens, slice mushrooms, chop pistachios, and portion salami. Keep the vinaigrette separate and toss just before serving. That’s the key to keeping the greens crisp.

How do I reheat it properly?
This is a no-cook salad, so reheating doesn’t apply. If you’d like a warmer version, you can quickly sear the mushrooms in a hot pan for 2–3 minutes, cool slightly, then add them to the salad.

Can I freeze this recipe?
Not recommended. Leafy greens and raw mushrooms don’t thaw well. If you want freezer-friendly elements, freeze only cooked add-ins (like cooked chicken or roasted chickpeas) and build the salad fresh.

Conclusion

Mixed-Greens Salad with Salami is proof that a quick salad can still feel thoughtfully composed. With fresh mesclun, delicate chervil, crisp mushrooms, salty salami, and pistachios for crunch, you get a balanced bite that’s perfect for busy days and effortless entertaining. Make it as written the first time, then riff with your favorite herbs, nuts, and extras to keep it exciting all year long.