If you’ve ever sat down for a Turkish meal, chances are you’ve seen a small bowl of finely chopped tomato salad served alongside warm pita, grilled meats, or kebabs. That vibrant, zesty side dish is called Ezme—and it’s a total flavor bomb.
This Authentic Turkish Ezme recipe is all about freshness and balance—ripe tomatoes, crisp peppers, sharp onions, and a tangy kick from sumac and lemon juice. Finished with aromatic parsley, a hint of garlic, and a touch of heat from Aleppo pepper, this traditional Turkish salad hits every note: spicy, savory, tangy, and just a little sweet.
Whether you use it as a dip, salad, or condiment, it brings bold Mediterranean flavors to any table. Best of all? No cooking required.
Why You’ll Love This Recipe
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Incredibly fresh and healthy: Packed with raw vegetables, herbs, and olive oil.
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Bursting with flavor: Balanced acidity, subtle spice, and herby brightness.
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Versatile: Serve it as a dip with pita, spoon it over grilled meat, or enjoy as a salad.
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Quick and easy: Comes together in 15 minutes with zero cooking.
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Naturally vegan and gluten-free: Perfect for almost any diet.
Ingredients
(Tip: You can find the full list of ingredients and measurements in the recipe card below)
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3 large tomatoes, firm and fresh
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1 medium white onion
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1 green bell pepper (see notes)
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1 red bell pepper
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2 cloves garlic, minced
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½ cup fresh parsley, finely chopped
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1 tablespoon tomato paste
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Juice of 1 lemon
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2 tablespoons extra virgin olive oil
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1 teaspoon kosher salt
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½ teaspoon black pepper
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½ teaspoon Aleppo pepper
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1 teaspoon sumac
Instructions
1. Prepare the Vegetables
Finely chop the tomatoes and place them in a large mixing bowl. The finer, the better—you want the texture to be almost salsa-like.
Finely chop the onion, green and red bell peppers, and add them to the bowl with the tomatoes.
2. Add Aromatics and Herbs
Add the minced garlic and finely chopped fresh parsley. Stir to combine all the vegetables evenly.
3. Season the Ezme
Add tomato paste, lemon juice, olive oil, salt, black pepper, Aleppo pepper, and sumac. Stir thoroughly until everything is evenly coated and well mixed.
4. Chill and Serve
Refrigerate the mixture for at least 30 minutes to let the flavors meld. Serve chilled as a mezze, sauce, or side salad.
Variations
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Use hot chili for more spice: Add a finely diced fresh chili or increase Aleppo pepper to taste.
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Roast the peppers: For a smoky twist, roast the peppers before chopping.
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Add pomegranate molasses: For an extra sweet-tart punch, drizzle in a teaspoon.
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Try red onion instead of white: It adds a milder, sweeter bite.
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Make it chunkier or smoother: Chop the ingredients by hand for texture, or pulse in a food processor for a finer, dip-like consistency.
Heating and Storage Tips
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Refrigerator: Store in an airtight container for up to 4 days. Flavors deepen as it sits.
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Freezing not recommended: This salad is best fresh and doesn’t freeze well due to the high water content.
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Serving tip: Always serve Ezme cold or at room temperature for the best flavor.
Frequently Asked Questions
What does “Ezme” mean in Turkish cuisine?
“Ezme” comes from the Turkish verb ezmek, which means “to crush” or “to mash.” It refers to the texture of the dish—finely chopped or mashed vegetables blended with spices.
Is Ezme spicy?
It’s mildly spicy thanks to Aleppo pepper, but you can adjust the heat to your taste. Add more or substitute with crushed red pepper or chili flakes for more heat.
Can I use canned tomatoes?
Fresh, firm tomatoes are essential for the right texture and freshness. Canned tomatoes will make the salad too watery and soft.
What should I serve this with?
Serve Ezme with grilled meat, kebabs, warm flatbread, rice dishes, or as part of a mezze platter.
Can I make Ezme ahead of time?
Yes! In fact, it tastes even better after chilling for a few hours. Just stir before serving to redistribute the juices.
Can I use a food processor?
Yes, but pulse carefully to avoid turning it into a puree. Ezme should still have some texture.
Is there a substitute for Aleppo pepper?
You can use a mix of paprika and a pinch of cayenne pepper if you can’t find Aleppo pepper.
Can I make it without tomato paste?
Tomato paste adds depth and richness, but if you don’t have it, the salad will still be flavorful—just a bit lighter.
Can I use dried parsley instead of fresh?
Fresh parsley is highly recommended for flavor and texture. Dried parsley doesn’t provide the same vibrant taste.
Is Ezme the same as salsa?
Not quite. While similar in texture, Ezme has unique Mediterranean flavors like sumac, Aleppo pepper, and olive oil that set it apart.
Conclusion
This Authentic Turkish Ezme is the kind of recipe that reminds you how powerful simple, fresh ingredients can be. It’s spicy, herby, tangy, and incredibly versatile. Whether you’re planning a Middle Eastern feast or just need a vibrant side dish, Ezme brings bold flavor to every bite. Once you try it, you’ll want to keep a bowl in your fridge at all times.
Print
Authentic Turkish Ezme – Spicy Tomato and Pepper Salad
- Total Time: 45 minutes
- Yield: 4-6 servings
- Diet: Vegan
Description
This vibrant Turkish Ezme is a fresh, spicy tomato and pepper salad packed with bold Mediterranean flavor. Serve it as a dip, side, or sauce with grilled meats or pita. Vegan, easy, and delicious!
Ingredients
3 large tomatoes, firm and fresh
1 medium white onion
1 green bell pepper (see notes)
1 red bell pepper
2 cloves garlic, minced
½ cup fresh parsley, finely chopped
1 tablespoon tomato paste
Juice of 1 lemon
2 tablespoons olive oil (extra virgin)
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon Aleppo pepper
1 teaspoon sumac
Instructions
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Finely chop the tomatoes and place them in a large bowl.
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Chop the onion and both bell peppers very finely and add to the tomatoes.
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Stir in minced garlic and chopped parsley.
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Add tomato paste, lemon juice, olive oil, salt, pepper, Aleppo pepper, and sumac.
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Mix thoroughly until all ingredients are well combined.
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Cover and refrigerate for at least 30 minutes before serving.
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Serve chilled as a salad, dip, or condiment.
Notes
- Green pepper: In Turkey, mild green chili peppers are often used. If unavailable, use green bell pepper or a mix of bell and chili.
- Texture: Chop by hand for the best texture or use a food processor for a smoother consistency.
- Serving suggestion: Serve with grilled meat, kebabs, warm pita, or as part of a mezze platter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish, Salad, Mezze
- Method: raw
- Cuisine: Turkish, Mediterranean, Middle Eastern
