Piyaz is a traditional salad. In most of the country, it's a general term for a dish of dried beans, parsley, onions, and sumac. In Antalya, however, piyaz also contains a rich and smooth sauce consisting of tahini, lemon juice, and vinegar. The beans are topped with the sauce, and the dish is usually dressed with chopped tomatoes, sliced onions, hard-boiled eggs, olive oil, and parsley. Piyaz is often eaten as an accompaniment to köfte and similar grilled meats, but it can also be included in a meze selection.
Kısır is a classic Turkish salad made with thin bulgur wheat, tomatoes, mint, garlic, parsley, and either lemon juice or sour pomegranate molasses. Red pepper flakes are often added to the salad to make it spicier. Lemon juice is typically used in northwestern Türkiye, while pomegranate molasses is more commonly used in the southeast of the country. The salad is ideal for buffets and meze, but it is also often used as a side dish for a variety of barbecued meat dishes. It is traditionally served cold or at room temperature.
Patlıcan salatası is an eggplant salad from Türkiye seasoned with olive oil, lemon juice, garlic, and salt. The eggplants are cooked directly over charcoal or an open flame until the skins are completely blackened and the flesh softens, giving the salad its characteristic smoky flavor. Eggplant has been grown and eaten in Anatolia for centuries and became one of the most important vegetables in Ottoman and Turkish cooking. The exact date and route by which it reached Anatolia are not firmly documented, but it was already well established in the region long before the modern period. To make the salad, whole eggplants are roasted until collapsed and deeply charred. After cooling slightly, the burnt skins are removed, and the soft flesh is drained if necessary, then chopped or crushed with a knife or fork. It should retain a slightly coarse texture rather than becoming completely smooth. Lemon juice is usually mixed into the eggplant soon after peeling, both for flavor and to help limit discoloration. Crushed garlic, salt, and a generous amount of olive oil are then worked through the flesh. The result is soft, smoky, tangy, and rich without being heavy. Patlıcan salatası is usually served as part of a meze spread, alongside bread and other small dishes. It commonly accompanies grilled meats such as köfte, lamb, kebabs, and grilled chicken, and it can also be served with fish. Warm pide, lavash, or crusty bread are typical for scooping it up. It is usually served on a shallow plate with a little olive oil on top and may be garnished simply with parsley, tomato, or olives. Versions containing yogurt, tahini, peppers, or other vegetables are also common.
Semizotu salatası is a unique Turkish salad made with purslane as the key ingredient. Purslane (Turkish: semizotu) is a wild weed filled with Omega-3 fatty acids, with a sour and slightly salty flavor and gooey texture inside its green leaves. There are many variations on this salad, but in addition to purslane, it is typically prepared with sliced onions, tomatoes, cucumbers, cilantro, lemon juice, and olive oil. The salad is seasoned with a simple combination of salt and pepper. The ingredients are simply mixed, and the salad can then be served, preferably as an accompaniment to all kinds of meat, fish, or vegetable dishes.
Zeytin piyazi is a traditional salad originating from Türkiye. It's usually made with a combination of green olives, diced tomatoes, sliced scallions, chopped parsley, lemon juice, red chili flakes, thyme, and olive oil. The ingredients are simply mixed together and dressed with lemon juice and olive oil. This green olive salad is typically served with bread slices, then enjoyed for breakfast or as a part of a meze platter. It can also be served as a side dish to fish and meat dishes. If desired, the salad can be enriched with the addition of chopped walnuts.
Çoban salatası or shepherd's salad is a traditional salad that can be found throughout the country, especially during summer. It's also popular in Azerbaijanai cuisine. The salad is made with a combination of chopped tomatoes, cucumbers, onions, green peppers, lemon juice, olive oil, and parsley. The ingredients are finely chopped, dressed with olive oil, seasoned with salt and pepper, then mixed together. It's recommended to serve this simple salad with crusty bread on the side for mopping up the juices.
Zeytin salatası is a traditional dish originating from the Hatay area. This simple salad is made by cracking indigenous green Turkish olives in a copper bowl, one by one. The salad is seasoned with olive oil and pomegranate syrup. It can be served as an appetizer before the main meal or as a healthy and nutritious breakfast.
Beyin salatasi is a traditional salad originating from Türkiye. The main ingredient is an unusual one – the salad is made with lamb brain. Other ingredients include tomatoes, lemon juice, olives, parsley, and olive oil. The brains are boiled in salted water and vinegar, cooled, chopped, then mixed with the remaining ingredients. The salad is dressed with olive oil, seasoned with salt, then served, usually as part of a meze platter.
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For the “Top 8 Turkish Salads” list until October 15, 2026, 1,185 ratings were recorded, of which 581 were recognized by the system as legitimate.
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