Grilled mushroom, cabanossi and Gruyère salad

May 5, 2015 (Last Updated: January 11, 2019)

A filling salad that is quick and easy to prepare.

Grilled mushroom, cabanossi and Gruyère salad

Serves: 4
Cooking Time: 20 mins


  • 30ml (2 tbsp) olive oil
  • 400g small brown mushrooms
  • 1 garlic clove, finely chopped
  • a few sprigs of fresh thyme
  • 3 cabanossi sticks or thin salami
  • sticks, thinly sliced
  • 50g Gruyère shavings
  • 45ml (3 tbsp) caperberries
  • a handful of rocket leaves
  • salt and freshly ground black pepper, to taste



Heat a pan with the oil over medium heat. Add the mushrooms, garlic and thyme and sauté for a few minutes until tender. Allow to cool completely and then combine with the rest of the ingredients. Drizzle over some fruity olive oil just before serving.


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