Piyaz Salata Recipe
Piyaz Salata
Turkish White Bean Salad
Submitted By: Taz
Ingredients:
1 Medium Red Onion (Kırmızı Soğan) - sliced thin
1 tsp Kosher Salt (Tuz) or to taste
2 tsp Sumac (Sumak)
½ tsp Sweet Paprika (Tatlı Kırmızı Biber)
3 Medium Tomato (Domates) - cut into wedges
1 15oz Can White [Navy] or Cannellini Beans (Beyaz Fasulye) - drained and rinsed
1 Bunch Flat Leaf Parsley (Maydanoz) - rough chopped
Juice of 1 Lemon (Limon Suyu)
1 Tbs Extra Virgin Olive Oil (Zeytinyağı)
Fresh Ground Black Pepper (Karabiber) to taste
-OPTIONAL-
¼ tsp Aleppo Pepper (Halep Biberi) - can substitute cayenne pepper if desired
4 Hard Boiled Egg (Yumurta) - peeled and quartered
Preparation:
- Place your sliced onion in a bowl and add the salt, sumac, and paprika - Gently rub the spices into the onion until well distributed - Let stand for 2 minutes
- Fold in the tomato, beans, parsley, and Aleppo pepper (if using)
- In a small bowl, whisk together the lemon juice and olive oil until thoroughly combined - Pour over the salad and give it a gentle mix
- Season with the pepper and additional salt to taste - Cover and chill for a minimum 1 hour (you can chill overnight if you wish - the longer it sits, the more the flavors develop)
- Give your chilled salad a good (gentle) mix - Garnish with the hard boiled eggs (if using)
- Serve immediately ‘on its own’ with some Turkish flat bread as a light meal or as part of a larger Turkish meal
