Piyaz is a classic Turkish salad, often made with white beans, onions, sumac, and a bright, tangy dressing. But across different regions of Turkey, variations exist, and some versions focus more on fresh tomatoes and herbs rather than beans.
My take on Piyaz leans toward this simpler, fresher style, highlighting the natural sweetness of ripe tomatoes, the crunch of red onions, and the fragrant combination of sumac, dried mint, and pomegranate molasses. It’s a vibrant, refreshing salad that pairs perfectly with grilled meats like kebabs or even wrapped in flatbreads like Lahmacun.
I originally made this salad to serve alongside Adana kebabs and Lahmacun, and it turned out to be a game-changer. The acidity from the lemon and pomegranate molasses balances the richness of grilled meats, while the sumac and chili flakes bring just the right amount of heat and complexity.
So while it may not be the traditional bean-based Piyaz, it still holds true to the spirit of Turkish cuisine—bold, fresh, and deeply flavorful. And honestly, it’s so good that I’d eat it on its own with some warm, crusty bread.
If you love bright, zesty salads with a Middle Eastern flair, this is one to try. The best part? It gets even better after a few hours in the fridge, making it perfect for meal prep. Whether you serve it as a side, a topping, or enjoy it straight from the bowl, this Piyaz variation brings a taste of the Mediterranean right to your table.
Try it once, and you might find yourself making it again and again!
Ingredients:
(Serve 4)
Sea Salt, Pinch
Red Onion Thinly Sliced, 1
Tomatoes, 1 kg
Parsley Coarsely Chopped, A Handful
Dried Mint, Pinch
Fresh Lemon Zest, 1 Lemon
Fresh Lemon Juice, 1 Lemon
Black Pepper, Pinch
Chili Flakes, 1/2 TBSP Adjust To Preference
Sumac, 1 TBSP
Extra Virgin Olive Oil, 2 TBSP
Pomegranate Molasses, 1 TBSP
Directions:
In a bowl, add some hot water and salt.
Mix until the salt has dissolved.
Add in the onion and mix to submerge.
Set aside until ready to use.
Slice the tomatoes into quarters and remove the jelly and seeds.
Finely dice the flesh.
Transfer to a large mixing bowl.
Drain the red onion and transfer to the bowl as well.
Followed by the rest of the ingredients.
Mix until well combined.
Taste and adjust for seasonings with salt and pepper.
Cover and chill in the fridge for at least 2 hrs.
Serve this salad with your kebab, lahmacun or you can even eat this salad on its own.
Bright and refreshing...
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