📝 About This Recipe
Hailing from the sun-drenched coast of Antalya, this isn't your average side salad; it is a protein-packed masterpiece that elevates the humble white bean to gourmet status. Silky tahini meets tangy apple cider vinegar and pungent red onions to create a creamy, zesty dressing that coats every morsel. Topped with jammy hard-boiled eggs and fresh parsley, it offers a sophisticated balance of earthy, bright, and savory flavors that represent the heart of Turkish Mediterranean cuisine.
🥗 Ingredients
The Salad Base
- 2 cans Cannellini or Navy Beans (15oz each, drained and thoroughly rinsed)
- 1 medium Red Onion (halved and very thinly sliced into half-moons)
- 2 pieces Roma Tomatoes (seeded and finely diced)
- 1 bunch Flat-Leaf Parsley (stems removed, finely chopped)
- 1/2 piece Green Bell Pepper (finely diced for crunch)
The Signature Dressing
- 1/4 cup Tahini (well-stirred, high-quality sesame paste)
- 3 tablespoons Apple Cider Vinegar (or fresh lemon juice for acidity)
- 4 tablespoons Extra Virgin Olive Oil (cold-pressed Turkish or Greek oil preferred)
- 2 cloves Garlic (minced into a paste with a pinch of salt)
- 2-3 tablespoons Warm Water (to thin the dressing to a pourable consistency)
- 1/2 teaspoon Cumin (ground)
- 1 teaspoon Salt and Black Pepper (to taste)
Garnish and Protein
- 3 pieces Large Eggs (hard-boiled or medium-boiled)
- 1 teaspoon Sumac (for a lemony, crimson finish)
- 8-10 pieces Black Olives (Turkish Gemlik or Kalamata style)
- 1/2 teaspoon Aleppo Pepper or Pul Biber (for a mild, fruity heat)
👨🍳 Instructions
-
1
Place the eggs in a small saucepan and cover with cold water. Bring to a boil, then immediately turn off the heat, cover, and let sit for 9 minutes for a perfect 'creamy' hard-boiled yolk.
-
2
While the eggs cook, place the thinly sliced red onions in a small bowl with a pinch of salt and a teaspoon of sumac. Massage them gently with your fingers for 1 minute to soften their bite and release their juices.
-
3
Drain and rinse the white beans thoroughly under cold water. If using canned beans, ensure they are well-drained so the dressing doesn't become watery.
-
4
In a medium mixing bowl, whisk together the tahini, minced garlic, cumin, and apple cider vinegar. The mixture may seize and thicken at first—this is normal.
-
5
Slowly whisk in the olive oil, followed by the warm water one tablespoon at a time, until the dressing reaches the consistency of heavy cream.
-
6
In a large salad bowl, combine the beans, diced tomatoes, green peppers, and the prepared sumac-onions.
-
7
Pour two-thirds of the tahini dressing over the bean mixture and toss gently with a large spoon, being careful not to smash the beans.
-
8
Fold in most of the chopped parsley, reserving a small handful for the final garnish.
-
9
Peel the cooled eggs and cut them into quarters or thick slices.
-
10
Transfer the salad to a shallow serving platter. Arrange the egg quarters and black olives decoratively on top.
-
11
Drizzle the remaining dressing over the eggs and sprinkle the entire dish with the reserved parsley, extra sumac, and the Aleppo pepper.
-
12
Let the salad sit at room temperature for 10-15 minutes before serving to allow the beans to absorb the flavors of the dressing.
💡 Chef's Tips
For the best flavor, use dried beans soaked overnight and simmered until tender but not mushy; the texture is superior to canned. If your tahini is too bitter, add a tiny pinch of sugar or a drop of honey to the dressing to balance it out. Always massage your onions with salt and sumac; this 'pickles' them instantly and prevents the raw onion flavor from overpowering the dish. Don't over-mix once the eggs are added; you want the yolks to remain intact rather than dissolving into the sauce. Serve at room temperature rather than cold—the tahini dressing has a much better mouthfeel and flavor profile when not chilled.
🍽️ Serving Suggestions
Classic Pairing: Serve alongside Turkish grilled meatballs (Köfte) for the most authentic experience. Bread: Provide plenty of warm, crusty pide or sourdough bread to mop up the creamy tahini dressing. Drink: A cold glass of Ayran (Turkish yogurt drink) perfectly complements the tanginess of the salad. Vegetarian Feast: Pair with roasted eggplants or stuffed grape leaves (Sarma) for a complete Mediterranean spread.