Pin it
This piyaz, a classic Turkish white bean salad, brings bold Mediterranean tastes to your table in just minutes. Crunchy onions, smooth beans, and fresh herbs all mix together for the perfect side or a light meal.
The first time I tried piyaz was during a trip to Turkey. I couldn't believe how such a simple combo could taste so good. Now, this salad's a go-to at my summer dinners.
Tasty Ingredients
- One red onion: thinly sliced, for sweetness and color
- 2 teaspoons sumac: gives a unique lemony zing
- 1 teaspoon sea salt: divided up to keep flavors balanced
- Three medium tomatoes: diced, firm and ripe is best
- One can butter beans: drained, they add a creamy bite
- 1/4 cup chopped fresh parsley: brings in lots of bright flavor
- 3 tablespoons olive oil: extra tasty if you use the good stuff
- 1 tablespoon red wine vinegar: for balanced tang
- 1 tablespoon fresh lemon juice: wakes everything up
- Black pepper: add some for a little kick
- 1 teaspoon Aleppo pepper flakes: for gentle heat
Easy Step-by-Step Directions
- Let It Rest (Optional):
- If you've got time, cover the bowl and let your salad chill out for 20 to 30 minutes. Flavors really come alive while it sits.
- Taste and Finish:
- Give your salad a try. Add extra salt and black pepper if it needs it. You're aiming for a tasty tangy bite that feels just right to you.
- Whip Up the Dressing:
- Drizzle on the lemon juice, vinegar, olive oil, and the rest of the salt. Stir it up so everything's coated and tastes awesome.
- Main Ingredients Go In:
- Drop the diced tomatoes, drained beans, and chopped parsley in with the onions. Stir gently so you don't smash the beans.
- Soften Up the Onions:
- Throw your sliced onions, sumac, and half the salt in a big bowl. Get in there with your hands and rub it all together for about a minute. This makes the onions less sharp and lets the sumac work its magic.
Sumac’s the game changer here. That deep red spice adds a lemony kick and makes the onions way mellower. My Turkish mother-in-law swears this small step is what sets real piyaz apart.
Storage and Make Ahead Tips
To keep it fresh, pop the salad in a sealed container and refrigerate. It'll last about three days, though the tomatoes start getting soft after day one. Want to prep ahead? Go ahead and mix the onions with sumac and salt a few hours before serving so they can mellow out.
Possible Ingredient Swaps
No sumac? A bit of lemon zest with a pinch of salt gets close enough. You can also use apple cider vinegar or more lemon juice if you don't have red wine vinegar. Out of butter beans? Cannellini, chickpeas, or Great Northern beans work fine.
Pin it
Serving Ideas
In Turkey, folks usually have piyaz with köfte (meatballs) or grilled kebabs. It’s awesome with fish on the side, or as an appetizer with flatbread. To make it a veggie meal, top with sliced boiled eggs and serve with crusty bread.
Cultural Background
Piyaz is a staple in Turkish cooking, especially popular around Antalya where they’ll add a tahini sauce sometimes. It's packed with Mediterranean vibes—think loads of olive oil, herbs, and lemon. Every region has its spin, some tossing in eggs or black olives too.
Frequently Asked Questions
- → What beans work best for Piyaz?
You can go with canned white beans like butter beans, cannellini, great northern beans, or even chickpeas if you prefer.
- → Can I swap out sumac?
Sure, if you don't have sumac, a splash of lemon juice can give you a similar tanginess.
- → How do I stop the salad from getting watery?
Remove the seeds and soft inside parts of the tomatoes to cut down on excessive liquid.
- → Is it important to let the salad sit before serving?
You don't have to, but letting it rest for 20-30 minutes helps the flavors come together nicely.
- → How long can I store this salad?
Keep leftovers in a sealed container in the fridge. It stays good for up to 3 days.