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Spicy, tomato-based Turkish salad
In season: Summer · Autumn
CALORIES
GI
POTASSIUM
FIBER
1 serving (medium) of Ezme Salad (120 g) has 66 calories. That works out to 55 calories per 100 g. It contains 9.4 g of carbs, 1.4 g of protein, 2.5 g of fat and 2.6 g of fiber. Its 504 µg of Vitamin A covers 56% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Ezme Salad is a finely chopped Turkish meze, especially associated with southeastern Turkey. Ripe tomatoes, peppers, onion and herbs are seasoned with ingredients such as olive oil, lemon and spices. It is spoonable rather than leafy, with a juicy texture and a lively heat that depends on the peppers used.
In Turkey it is commonly served alongside kebabs and other grilled foods, or as part of a spread of small plates; bread is handy for scooping up the dressing. For English-speaking diners, it also works well with grilled vegetables, fish or flatbread. It is a light, tomato-led salad with some fibre, and you can keep it milder by reducing the hot pepper.
Selected: 100 g
55
KCAL / 100G
Carbs
7.8g
· 3% DV
Protein
1.2g
· 2% DV
Fat
2.1g
· 3% DV
Fiber
2.2g
· 8% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 57% · Protein 9% · Fat 34%
Vitamins
Vitamin A
420µg · 47% DV
Vitamin C
18mg · 20% DV
Folate
22µg · 6% DV
Vitamin K
7µg · 6% DV
Minerals
Sodium
180mg · 8% DV
Potassium ⭐
210mg · 6% DV
Phosphorus
28mg · 4% DV
Magnesium
13mg · 3% DV
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 55 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.3g
MONOUNSATURATED
1.1g
POLYUNSATURATED
0.2g
Omega 6:3 ratio 9:1
Above the ideal 4:1 (9:1).
Ezme Salad is typically made with finely chopped tomatoes, peppers, onion, parsley, olive oil, lemon juice, and red pepper flakes. Some versions include tomato or pepper paste, garlic, mint, or pomegranate molasses for extra depth.
To make Ezme Salad, finely chop ripe tomatoes, peppers, onion, and parsley, then mix them with olive oil, lemon juice, and seasonings. Use a knife rather than blending the vegetables so the salad stays textured instead of turning into a purée.
Ezme Salad is often spicy, but its heat varies with the type and amount of pepper used. For a milder version, leave out hot pepper flakes and use sweet red pepper; restaurants may serve it noticeably hotter than homemade versions.
Ezme Salad is sometimes compared with salsa because both use chopped tomatoes and peppers, but Ezme Salad is a Turkish meze with its own seasoning style. It often includes parsley, pepper paste, olive oil, and lemon or pomegranate molasses.
Ezme Salad is commonly served as a meze alongside kebabs, grilled meat, or other Turkish dishes. Scoop it up with flatbread, or add a spoonful to a wrap; its sharp, spicy flavor works especially well with rich grilled foods.
Yes, Ezme Salad can be made without pepper paste; use finely chopped red pepper and adjust the seasoning instead. The result will be less concentrated and may be milder, so add hot pepper flakes or a little tomato paste if desired.
They are closely related, and the names are sometimes used for much the same Turkish meze. Acılı ezme specifically signals a spicy version, while Ezme Salad can refer to recipes with milder seasoning or different combinations of herbs and peppers.
Ezme Salad gets watery because chopped tomatoes release juice, especially after salt is added or the salad sits. Remove the watery seed centers, drain excess liquid, and mix in the dressing shortly before serving to keep it spoonable.
Yes, you can prepare Ezme Salad ahead, but it tastes and holds its texture best when served soon after mixing. Chop the vegetables in advance, refrigerate them covered, and add salt, oil, and acidic ingredients closer to serving.
Ezme Salad is best eaten fresh, but it can generally be kept covered in the refrigerator for about one to two days. Its tomatoes soften and release liquid as it sits, so stir it and check its smell and appearance before serving.
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Nutrition data compiled from USDA FoodData Central and scientific sources.