Fresh Champignon and Bell Pepper Salad
This simple plant-based salad combines fresh champignons, crisp bell peppers and onion with a flavorful oil-and-vinegar marinade. After an hour of marinating, the mushrooms absorb the herbs and spices.
Updated : 21 October, 2026
Easy
More than 1 hour.
Ingredients
0.5
Onion
2 tablespoon
Vegetable oil
0.5 tablespoon
Vinegar
0.5 teaspoon
Dry spices
100 grams
Champignon
1
Bell pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Wash the champignons and bell peppers thoroughly and pat them dry.
Step 2
Trim the mushroom stems. If the caps are large, cut them into smaller pieces.
Step 3
Remove the stem and seeds from the bell pepper, then cut it into half-rings or smaller pieces. Using peppers of different colors will make the salad more colorful.
Step 4
You can use red onion or regular yellow onion.
Step 5
Peel the onion and cut it into thin half-rings. Combine it with the mushrooms and bell pepper.
Step 6
Season with onion powder, garlic powder, paprika, salt, dried dill, hot red pepper, oregano and Italian herb seasoning. Add mushroom-flavored soy sauce or regular soy sauce. Mix vegetable oil with vinegar in a 2:1 ratio, pour it over the salad and leave to marinate for 1 hour, stirring occasionally.
Step 7
The fresh champignon and bell pepper salad is ready to serve once the mushrooms have absorbed the marinade.
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