Mevsim Salatasi (Turkish Season Salad)

A Staple Salad in Turkish Cuisine

Mevsim Salatasi, often referred to as Turkish green salad or lettuce salad, is a staple in Turkish cuisine and a common addition to everyday meals.

It can also be found at any local restaurant called esnaf lokantası, which serve traditional home-style food.

It’s one of the most popular salads in Turkey, alongside Çoban Salatası (Shepherd’s Salad). While Çoban Salatası is typically enjoyed in the summer due to its use of seasonal tomatoes and cucumbers, Mevsim Salatası is more common during the winter months when ingredients like lettuce, cabbage, and carrots are at their best.

Mevsim Salatasi pairs beautifully with any main dish, from kebabs to hearty stews known as güveç.

About The Ingredients

This recipe features the basic and most common version of Mevsim Salatası. The ingredients are divided into two categories: the salad base and the dressing.

Salad Ingredients

Lettuce: It is the main ingredient. In Turkish, it’s called marul, and any type works well. We use Romaine lettuce, but you can also use butterhead lettuce, little gems, Turkish kıvırcık marul (curly lettuce), or iceberg lettuce. Just chop it roughly for a nice texture.

Purple Cabbage (Red Cabbage): Thinly slice the purple cabbage to add a beautiful color and crunch to the salad. It’s never substituted with white cabbage.

We also need carrot and parsley. 

Dressing Ingredients

The dressing for Mevsim Salatası is a classic Turkish salad sauce: Lemon juice, extra virgin olive oil and salt.

Pomegranate molasses is optional as it might not be something you always have. But we do recommend it. It is like a hidden treasure in Turkish kitchens. It adds a hint of sweetness and a tangy depth to the salad. 

We’re lucky to always have it on hand, thanks to Zerrin’s aunt, who makes it using pomegranates from her own yard and shares a large bottle with us every year.

If you don’t have pomegranate molasses, that’s perfectly fine! The salad will still taste delicious with just the basic dressing.

But if you’re feeling adventurous, you can try making your own with our homemade pomegranate molasses recipe.

You can also add a sprinkle of sumac in the dressing if you’re a fan of its tangy flavor—just like we do in our pomegranate molasses salad dressing.

How to Make Mevsim Salatası

Making Mevsim Salata is as simple as chopping a few fresh vegetables and tossing them with a light dressing. 

How you prepare it is totally up to you. Some people like to tear the lettuce roughly with their hands, while others prefer chopping it thinly.

The purple cabbage can be added straight to the salad, but if you want to soften its crunch, you can massage it with a little salt before tossing it in.

When it comes to the dressing, many home cooks in Turkey don’t bother mixing it separately. Instead, they pour the lemon juice, olive oil, salt, and pomegranate molasses (if using) directly over the salad and toss everything together. It’s quick, easy, and works perfectly.

How to Customize It

This is the basic version of Mevsim Salatası, but there are no strict rules about what you can add. You can always give it your own twist.

For example, Zerrin’s mom loves to add some shredded radishes. You can also include more greens like arugula, fresh dill, or chopped green onions.

If you want to make it heartier, try adding chopped tomatoes, cucumbers, or onions. These ingredients are often found in other Turkish salads, but they work beautifully in Mevsim Salatası too.

Can I Make It ahead of Time?

Yes, you can make Mevsim Salatası ahead of time, but it’s best to store the salad without the dressing. 

Keep the chopped vegetables in an airtight container and the dressing in a separate jar. 

When you’re ready to serve, just toss them together to keep the salad fresh and crisp.

How to Store Leftovers

We don’t really recommend storing leftover Mevsim Salatası because the dressing will cause the vegetables to soften and release their juices, making the salad lose its fresh, crisp texture by the next day.

However, if you must store it, transfer the salad to an airtight container and keep it in the fridge. While it won’t be as vibrant as when freshly made, it can still be enjoyed.

For the best experience, try to prepare just enough to avoid leftovers!

More Turkish Salads

Turkish Potato Salad

Turkish Onion Salad

Piyaz

Turkish Bulgur Salad

Ezme

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