This salad leans on contrast and balance rather than bold flavors. Peppery arugula forms the base, avocado adds a smooth, creamy note, and toasted pine nuts bring warmth and crunch. Parmesan finishes the salad with just enough sharpness, giving each ingredient a clear role and creating a bowl that feels considered, balanced, and quietly elegant without trying to impress. Ingredients 85 g arugula 1 medium ripe avocado 100 g cherry tomatoes 20–25 g pine nuts, toasted 2 tablespo

Salads have always been more than a side dish in my kitchen. On busy days especially, I often build a bowl that’s filling enough to count as lunch or dinner on its own. This spinach and lentil salad is one of those meals I come back to when I want something fresh but still comforting. A base of tender spinach, green lentils, and juicy cherry tomatoes makes it hearty without feeling heavy. The halloumi is pan-fried until golden and served warm on top, adding that familiar salt

There’s something about this salad that instantly takes me back to Istanbul. I can still see myself sitting by the Bosphorus in a little seafood restaurant, the sound of waves in the background, and a table full of mezze. Among all the colorful dishes, this simple tomato onion salad surprised me the most. Juicy summer tomatoes, sweet red onions, and that unexpected soy sauce dressing that gives it a fresh, tangy, umami-packed flavor. It’s light and vibrant yet somehow so sati

This is one of those salads I come back to again and again—simple, fresh, and ready in just a few minutes. Peppery rucola, sweet cherry...

Some recipes are just part of your everyday rhythm — simple, reliable, and endlessly refreshing. This creamy dill cucumber salad is one...

There are certain dishes that instantly take you back in time. For me, kısır will always be tied to the golden glow of altın günü—those lively Turkish afternoon gatherings where women came together to share food, laughter, and, in the past, tiny pieces of gold as gifts. Nowadays, the gold may have disappeared (thanks, economy), but kısır remains a shining centerpiece of the table. Growing up, I’d often tag along with my mom to these get-togethers. The living room would be fil

This version of Caesar Salad is lighter and more everyday-friendly, made without raw eggs or Worcestershire sauce, and with ingredients that are easy to find. The dressing is creamy thanks to Greek yogurt, balanced with lemon, Parmesan, and a small splash of soy sauce for depth. It keeps that familiar Caesar character without feeling heavy. Add crisp romaine and homemade croutons, and you have a salad that works just as well on its own as it does next to grilled chicken, fish

Piyaz is one of those salads that shows up quietly on the table and somehow works with everything. It’s simple, built around white beans, but never boring. A good olive oil, lemon, sumac, and a handful of fresh herbs are really all it needs. I usually make it as a side for grilled meat or fish, but it also holds its own as a light lunch. It’s filling without being heavy, fresh without trying too hard, and easy to pull together with pantry ingredients. Ingredients 2 cups white

This is the kind of salad I make when I want something fresh, filling, and uncomplicated. Chickpeas make it hearty enough to stand on its own, while avocado adds that creamy texture that pulls everything together. A simple lemon and garlic dressing is all it needs. It works well as a quick lunch, an easy side, or something you can put together without much planning. No cooking involved, just a bit of chopping and mixing. Ingredients For the salad 1 can cooked chickpeas, drain