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This piyaz, a classic Turkish white bean salad, brings sunny Mediterranean flavors to your table fast. Tangy onions, soft beans, and plenty of fresh herbs make it a killer side or even a light main you'll toss together in minutes.
The first time I had piyaz was on a trip through Turkey. I couldn't believe something this simple could taste so good. Now, I always end up making it for summer dinners—it stole my heart that much.
Mouthwatering Ingredients
- One can of butter beans: drained, for that creamy texture
- Three medium tomatoes: diced, look for ripe but firm ones
- One red onion: slice it up thin, it adds a little sweetness and lots of color
- Quarter cup fresh parsley, chopped: for grassy freshness
- Three tablespoons olive oil: grab your good stuff, it adds richness
- Two teaspoons sumac: tart and citrusy, it's a must for that bright bite
- One tablespoon fresh lemon juice: perks up the flavors
- One tablespoon red wine vinegar: brings balance and tang
- One teaspoon sea salt: split up to get the flavor just right
- One teaspoon Aleppo pepper flakes: gentle heat, totally optional
- Black pepper: as much as you like for some extra kick
Easy Step-by-Step Directions
- Let the salad chill (optional):
- If you want max flavor, cover and let everything sit for about 20 to 30 minutes before digging in. Tastes even better!
- Toss in dressing:
- Pour the olive oil, lemon juice, vinegar, and what's left of your salt right on top. Stir so everything gets nicely coated.
- Taste and tweak:
- Give it a try and add more salt or pepper if you think it needs it. You want it just a little tangy at the end.
- Mix the main stuff:
- Dump your diced tomatoes, beans, and chopped parsley into the onion bowl. Take it easy mixing so the beans don’t get smashed.
- Start with the onions:
- Grab a big bowl. Throw in your onion slices, sumac, and half the salt. Mush it up with your hands for a minute—this softens the onion and loads in that tangy flavor.
Honestly, sumac is what makes this salad stand out. That ruby-red spice has a sharp, lemony pop that almost perfumes the onions and softens them up. My Turkish mother-in-law swears this is what gives piyaz its magic.
Storage and Make Ahead Tips
Keep this salad in a tight container in the fridge to keep it fresh. It'll be good for three days, though the tomatoes may soften a bit after day one. Want to prep ahead? Mix the onion, sumac, and salt early so the onion has more soak time before serving.
Possible Ingredient Swaps
If you don't have sumac, try lemon zest mixed with a little salt—it’s not exact, but it works. Out of red wine vinegar? Cider vinegar or just more lemon juice gets the job done. You can swap butter beans for cannellini beans, Great Northern, or chickpeas, no problem.
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How to Serve It
Over in Turkey, piyaz’s usually on the plate with köfte (meatballs) or anything grilled on a skewer. It also works great with fish off the grill, or just lay it out as a starter with flatbread. For a full vegetarian meal, slice some hard-boiled eggs on top and add some crusty bread on the side.
Cultural Backstory
Piyaz is a staple in Turkish food, especially near Antalya where locals often add tahini-based sauce. All the olive oil, fresh herbs, and citrus show the Mediterranean vibe. You’ll spot different takes across Turkey—sometimes with hard-boiled eggs or olives mixed in too.
Frequently Asked Questions
- → Which beans are best for Piyaz?
You can use canned white beans like butter beans, cannellini, great northern, or even chickpeas if you'd like.
- → Can I replace sumac?
Absolutely! If sumac isn’t available, a splash of lemon juice gives you a similar tangy flavor.
- → How do I keep the salad from getting watery?
Scoop out the tomato seeds and juicy insides to cut down excess liquid in the salad.
- → Do I need to let the salad rest before serving?
No, but letting it sit for 20-30 minutes makes the flavors blend together even better.
- → How long can I store this salad?
Store leftovers in an airtight container in the fridge. It keeps well for up to 3 days.