Antalya-style piyaz named one of World’s Best Salads by TasteAtlas

The world-renowned gastronomy platform TasteAtlas has released its updated list of the 100 Best Salads in the World, and Antalya-style piyaz has earned a prestigious spot in the top 10, ranking 9th.

The list, compiled based on user ratings, highlights the global appeal of regional and traditional flavors.

Turkish classics among the top rankings

Türkiye was well represented in the rankings. In addition to Antalya-style piyaz, several other beloved Turkish salads made the list:

• Kisir claimed the 14th position,
• Olive piyaz came in at 23rd,
• Patlican salatasi (eggplant salad) placed 42nd,
• Semizotu salatasi (purslane salad) was 51st, and
• Coban salatasi (shepherd’s salad) ranked 87th.

Greek and Tunisian flavors dominate the top spots

At the top of the list were two Greek staples:

1. Dakos (Greece)
2. Horiatiki Salata (Greece)
   They were followed by:
3. Houria (Tunisia)
4. Caprese Salad (Italy)
5. Fattoush (Lebanon)
6. Shopska Salad (Bulgaria)
7. Pecel (Indonesia)
8. Pai Huang Gua (China)
9. Antalya-style piyaz (Türkiye)
10. Mechouia Salad (Tunisia)

What makes Antalya-style piyaz so special?

Unlike other regional versions of piyaz in Türkiye that are consumed as side salads, Antalya-style piyaz is considered a main course thanks to its rich and creamy tarator sauce, a blend of tahin (tahini), lemon juice, vinegar, salt, garlic, olive oil, and water.

A key distinguishing factor is the use of small-grained beans, traditionally Candir beans, native to the region. These beans are known for holding their shape during cooking and delivering a unique texture and flavor. Today, due to limited Candir production, Sira-type beans with similar characteristics are commonly used.

In 2017, Antalya-style piyaz was officially granted geographical indication status by the Turkish Patent Institute, marking it as a product deeply tied to its regional roots.

Traditional Antalya-style piyaz recipe (Serves 6)

Main ingredients:

• 500g Candir or small beans

Tarator sauce:

• 3 tbsp boiled beans (mashed)
• 1 coffee cup tahini
• 5–6 cloves garlic (crushed)
• 2 coffee cups olive oil
• Juice of 1 lemon
• 1 coffee cup vinegar
• 1 tsp salt
• 2 tea glasses water

Toppings:

• 4 boiled eggs
• 3 tomatoes (peeled and diced)
• 6 green chili peppers
• 4 spring onions
• Half a bunch of parsley (chopped)
• 2 tsp red pepper flakes
• 1 tsp black pepper
• 1 tsp salt

How to prepare:

1. Preparing the beans:
Soak beans overnight in salted water or use a quick-soak method. Boil briefly and let sit in hot water for an hour. Rinse and continue boiling in salted water until beans are soft but not falling apart. Let cool.

2. Making the sauce:
Mash 3 tbsp of cooked beans. Mix in tahini, garlic, lemon juice, vinegar, olive oil, salt, and water. Blend until smooth.

3. Assembling the salad:
Place the beans on a serving plate, pour the sauce over them, and gently mix. Add tomatoes, quartered boiled eggs, chopped herbs, and spices on top. Garnish and serve.

Optional additions:

• Black olives for added depth
• Sliced and rinsed red onions as an alternative to spring onions
• Some local chefs also add an egg yolk into the sauce for extra richness