💡 At a Glance
- •The Salad: A Mediterranean summer salad loaded with steamed green beans, tender mushrooms, juicy fresh tomatoes, and creamy mozzarella.
- •Time Required: Super easy prep with just a quick steam for the fresh veggies.
- •Method: Veggies steam right in the Varoma® while the pesto dressing gets whipped up directly in the mixing bowl.
You absolutely have to try this Mediterranean green bean and mushroom salad!
Not only is this salad crazy delicious and refreshing, but it’s also so quick and easy to toss together—making it the perfect light lunch or easy weeknight dinner on warm summer days.
My simple step-by-step recipe shows you just how effortless it is to whip up this amazing summer salad in no time flat!
You’re going to love this salad because it’s:
- Light and crisp—the ultimate refreshing dish for hot summer days.
- Super quick and easy to whip up, even if you’re a beginner in the kitchen.
- Packed with wholesome nutrients and tons of flavor.
- Totally customizable—fun to dress up with toasted pine nuts, fresh arugula, or shaved Parmesan.
- Naturally vegetarian (and easily vegan!), but satisfying enough for meat lovers, too.
- A healthy, well-balanced light meal on its own or a fantastic dinner side.
My Top Tips for Success
Want to kick the dressing up a notch? Try adding a splash of fresh lemon or lime juice, red pepper flakes or cayenne, spicy Dijon mustard, or a touch of honey or maple syrup.
Go for fresh, high-quality ingredients to really make those simple Mediterranean flavors pop.
Chop your green beans and mushrooms into bite-sized, uniform pieces so everything cooks evenly.
Make sure to let your cooked green beans and mushrooms cool down completely before tossing them with the rest of the salad.
Use fresh herbs and a really good extra virgin olive oil for the absolute best dressing.
Toast the pine nuts in a dry skillet for a couple of minutes before adding them—it brings out the dreamiest nutty flavor!
Grate some fresh Parmesan right over the top just before serving for that final touch.
Can You Make This Salad Ahead of Time?
Yes, absolutely! You can make this salad a day ahead and keep it stored in the fridge. Just hold off on adding the dressing until right before serving so everything stays nice and crisp instead of getting soggy.
Recipe Variations & Easy Swaps
Feel free to toss in extra veggies like bell peppers, zucchini, or eggplant to add even more color and crunch.
Not a fan of mozzarella? Tangy feta or creamy goat cheese would taste incredible here instead.
Don’t be afraid to play around with your favorite fresh herbs and seasonings to make it completely your own!
Ingredients You’ll Need
- 1 lb (500 g) fresh green beans
- 8 oz (250 g) button or cremini mushrooms
- 2.5 cups (600 g) water
- 1 tsp salt
- 1/2 lb (250 g) cherry tomatoes
- 4.5 oz (125 g) mini mozzarella balls (light)
For the Dressing:
- 1 generous handful fresh basil leaves
- 2 garlic cloves
- 3 tbsp (50 g) red pesto (pesto rosso)
- 1.5 tbsp (20 g) olive oil
- 1.5 tbsp (20 g) white balsamic vinegar
- Salt and freshly ground black pepper, to taste
You’ll Also Need:
- Toasted pine nuts
- Arugula
- Parmesan
Note: You will find the exact quantities and step-by-step instructions below in the recipe card, which you can also print or save as a PDF file.
How to Make This Mediterranean Salad
Prepping the Green Beans and Mushrooms
Rinse the green beans thoroughly under cool running water to wash away any grit or dirt.
Trim off the stem ends and cut the beans in half into roughly 2-inch pieces.
Place them onto the upper Varoma tray and sprinkle with a little salt.
Gently wipe the mushrooms clean using a damp paper towel or a soft mushroom brush.
Trim off the tough stem ends if they look dry or dirty.
Slice the mushrooms into thick pieces and place them in the main Varoma dish.
Next, add the water and 1 tsp salt to the mixing bowl. Set the Varoma® in place and steam the veggies for 30 min / Varoma® / Speed 1.
Once cooked, rinse the green beans and mushrooms under cold water to stop the cooking process, then transfer them to a large mixing bowl.
Next, slice the cherry tomatoes in half.
Halve or quarter the mozzarella balls, then add both the tomatoes and mozzarella right into the salad bowl.
Now, drain the liquid from the mixing bowl and let’s get that delicious dressing ready!
Pluck the basil leaves from the stems, peel and halve the garlic, then chop for 4 sec / Speed 6.
Scrape down the sides of the bowl with the spatula, add the pesto, olive oil, balsamic vinegar, salt, and pepper, and mix for 5 sec / Speed 4.
Give it a quick taste and adjust the seasoning if needed, then pour it over the salad and toss everything together.
To finish, top the salad with the toasted pine nuts and fresh arugula, then sprinkle with plenty of freshly shaved Parmesan cheese.
Enjoy!
Note: You will find the exact quantities and step-by-step instructions below in the recipe card, which you can also print or save as a PDF file.
By the way, the prep times listed are just averages. Everyone cooks at their own pace, and sometimes things take a bit longer or shorter than expected.
I hope you have so much fun whipping up this salad! Enjoy every delicious bite!
If you loved this easy recipe for Mediterranean green bean and mushroom salad, you might also like my crisp and delicious raw broccoli salad! 🙂
Happy cooking,
Christoph
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Mediterranean Green Bean and Mushroom Salad
Click stars to rate now
Zutaten
- 500 g Green beans
- 250 g Mushrooms
- 600 g Water
- 1 tsp Salt
- 250 g Cherry tomatoes
- 125 g Mini mozzarella balls light
Dressing:
- 1 Handvoll Fresh basil leaves
- 2 Garlic cloves
- 50 g Pesto Rosso (red pesto)
- 20 g Olive oil
- 20 g White balsamic vinegar
- Salt and pepper
Toppings:
- Pine nuts toasted
- Arugula
- Parmesan cheese
Zubereitung
Preparing the Beans and Mushrooms:
- 500 g Green beansRinse the green beans thoroughly under cold running water to wash away any dirt. Trim off the ends and cut the beans in half into about 2-inch (5 cm) pieces. Place them into the tray insert and sprinkle with a little salt.
- 250 g MushroomsWipe the mushrooms clean using a damp paper towel or a soft brush. Trim off any dry or dirty stem ends, slice the mushrooms into thick pieces, and place them into the Varoma dish.
- 600 g Water, 1 tsp SaltNext, pour the water and 1 tsp salt into the mixing bowl, set the Varoma® in place, and steam the veggies for 30 min / Varoma® / Speed 1.
- Once cooked, rinse the green beans and mushrooms under cold water to stop the cooking process and preserve their bright color, then transfer them to a large salad bowl.
- 250 g Cherry tomatoes, 125 g Mini mozzarella ballsHalve the cherry tomatoes. Cut the mini mozzarella balls in half or quarters, and toss both into the salad bowl with the veggies.
- Drain the liquid from the mixing bowl and get ready to whip up the dressing.
- 1 Handvoll Fresh basil leaves, 2 Garlic clovesPluck the basil leaves from the stems, peel and halve the garlic cloves, and add them to the mixing bowl. Chop for 4 sec / Speed 6.
- 50 g Pesto Rosso (red pesto), 20 g Olive oil, 20 g White balsamic vinegar, Salt and pepperScrape down the sides of the bowl with the spatula. Add the red pesto, olive oil, white balsamic vinegar, salt, and pepper, then blend for 5 sec / Speed 4. Taste and adjust seasoning if needed, then pour over the salad and toss gently to combine.
- Pine nuts, Arugula, Parmesan cheeseTo finish, garnish the salad with the toasted pine nuts, fresh arugula, and a generous sprinkling of Parmesan cheese. Enjoy!
Notes
- Want to give your dressing an extra kick? Try tossing in one of these tasty add-ins: fresh lemon or lime juice, red pepper flakes or cayenne pepper, spicy mustard, honey, or maple syrup.
Mediterranean Green Bean and Mushroom Salad
Click stars to rate now
Zutaten
- 500 g Green beans
- 250 g Mushrooms
- 600 g Water
- 1 tsp Salt
- 250 g Cherry tomatoes
- 125 g Mini mozzarella balls light
Dressing:
- 1 Handvoll Fresh basil leaves
- 2 Garlic cloves
- 50 g Pesto Rosso (red pesto)
- 20 g Olive oil
- 20 g White balsamic vinegar
- Salt and pepper
Toppings:
- Pine nuts toasted
- Arugula
- Parmesan cheese
Zubereitung
Preparing the Beans and Mushrooms:
- 500 g Green beansRinse the green beans thoroughly under cold running water to wash away any dirt. Trim off the ends and cut the beans in half into about 2-inch (5 cm) pieces. Place them into the tray insert and sprinkle with a little salt.
- 250 g MushroomsWipe the mushrooms clean using a damp paper towel or a soft brush. Trim off any dry or dirty stem ends, slice the mushrooms into thick pieces, and place them into the Varoma dish.
- 600 g Water, 1 tsp SaltNext, pour the water and 1 tsp salt into the mixing bowl, set the Varoma® in place, and steam the veggies for 30 min / Varoma® / Speed 1.
- Once cooked, rinse the green beans and mushrooms under cold water to stop the cooking process and preserve their bright color, then transfer them to a large salad bowl.
- 250 g Cherry tomatoes, 125 g Mini mozzarella ballsHalve the cherry tomatoes. Cut the mini mozzarella balls in half or quarters, and toss both into the salad bowl with the veggies.
- Drain the liquid from the mixing bowl and get ready to whip up the dressing.
- 1 Handvoll Fresh basil leaves, 2 Garlic clovesPluck the basil leaves from the stems, peel and halve the garlic cloves, and add them to the mixing bowl. Chop for 4 sec / Speed 6.
- 50 g Pesto Rosso (red pesto), 20 g Olive oil, 20 g White balsamic vinegar, Salt and pepperScrape down the sides of the bowl with the spatula. Add the red pesto, olive oil, white balsamic vinegar, salt, and pepper, then blend for 5 sec / Speed 4. Taste and adjust seasoning if needed, then pour over the salad and toss gently to combine.
- Pine nuts, Arugula, Parmesan cheeseTo finish, garnish the salad with the toasted pine nuts, fresh arugula, and a generous sprinkling of Parmesan cheese. Enjoy!
Notes
- Want to give your dressing an extra kick? Try tossing in one of these tasty add-ins: fresh lemon or lime juice, red pepper flakes or cayenne pepper, spicy mustard, honey, or maple syrup.
