Around Antalya, zeytin piyazi loosens black olives with onion and citrus into a bright side that pairs especially well with grilled meat.
12 min prep
Keeps the screen on · step-by-step guide · built-in timer
Slice the onion for piyaz, rub it with lemon juice and drain off the excess liquid.
Coarsely chop the black olives and check that no pits remain.
Mix the olive oil, lemon juice and parsley in a bowl.
Gently combine the olives and onion with the dressing without crushing them.
Serve the salad cold or at room temperature.
Transfer the salad to a serving plate and bring it to the table while the dressing is still glossy.
💡 Tip: Rubbing the onion with lemon juice ahead of time softens its sharpness.
🍽️ Serving suggestion: Serve cold alongside grilled meats.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~122
kcal calories
1
g protein
5
g carbs
11
g fat
1.3g
Sugar
3.7g
Fiber
736.3mg
Sodium
2.4g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
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