Back when I lived in Ankara, on the way home I visited a well-known supermarket right next to my house with its extensive salad bar. and the mushroom and olive salad was my favorite. I had it as a side dish with dinner or on its own for lunch. With all of the fresh herbs and acidity that come from green olives and cucumbers, it ticked the right boxes for my sour loving taste buds. I learned some tips on how to make it from the supermarket chef and it has been a staple for me ever since.
Nothing is set here; You can use more or less of each ingredient.
for 4 as a side dish / for 2 as a main course
2 cups of sliced mushroom
1 cup sliced green olives, not the canned olives
1/2 cup corn
1/2 cup finely chopped cucumber
1-2 red peppers, finely chopped
4 spring onions, finely chopped
1/3 cup fresh parsley, finely chopped
1/4 cup fresh dill, finely chopped
1/8 cup fresh mint, finely chopped
Juice of 1 lemon
3-4 tbsp olive oil
2 tbsp balsamic vinegar
– Mix 3 cups of water and juice of half a lemon in a saucepan and cook the chopped mushrooms for 5 minutes. (Lemon juice prevents the mushroom from darkening, so you'll need to add the mushrooms to the lemon water when chopping.) Drain well and allow to cool.
-Mix everything in a bowl.
-Salt to your liking and add the other half of the lemon juice and olive oil.
– Drizzle with the balsamic vinegar and serve.
It works well as a side dish for grilled meat or vegetables or as a stand-alone lunch.