Salatlar

Salatlar, or salads, are dishes that feature raw or cooked vegetables, fruits, legumes, or grains mixed together and dressed with oils, acids, herbs, and spices. They are prepared to be served cold or at room temperature and can function as side dishes, starters, or components of mezze. The term covers a wide range of preparations across cuisines, from simple chopped salads to more complex mixtures that include grains, beans, or dairy.

Typical components include tomatoes, cucumbers, onions, peppers, lettuce or other greens, and herbs such as parsley, dill, or mint. Dressings usually combine olive oil with lemon juice or vinegar, salt, and pepper; many regional variations incorporate yogurt, garlic, tahini, or pomegranate molasses to create distinct flavors. Turkish cuisine offers examples such as Çoban salatası, a tomato–cucumber salad with onion, parsley, lemon juice or vinegar, and olive oil. Other salads emphasize beans, lentils, bulgur, or rice, or rely on yogurt or tahini as a creamy binding.

Salads are common across Mediterranean, Middle Eastern, Caucasian, and parts of South Asian cuisines, reflecting local produce and tastes. They can be seasonal, drawing on fresh vegetables in spring and summer and using preserved ingredients at other times. They are typically served as accompaniments to main dishes, bread, or grilled meats, and can function as light meals when paired with protein or grains.

Nutrition and preparation notes: salads often provide dietary fiber, vitamins, and minerals with relatively low energy density. They can be prepared quickly, require minimal cooking, and are adaptable to dietary needs by substituting ingredients or dressings. Proper storage involves keeping components chilled and adding dressing shortly before serving to maintain texture and freshness.