Turkish Salad Seasoning Blend (Salata Baharatı) – Sumac & Herb Mix

Salata baharatı is the spice mix Turkish kitchens keep next to the olive oil for one job: finishing a salad. This blend follows that tradition — a coarse mix of dried green herbs flecked with deep red, built around the sumac-and-herb profile that defines Turkish salad seasoning. Blends of this style typically include sumac, dried mint, oregano or thyme (kekik), sweet red pepper, and sometimes coriander, basil, or dried vegetables; exact composition varies by batch, so check the package label for the full ingredient and allergen list, including sesame. The flavor logic is simple. Sumac brings a lemony tartness that brightens tomatoes and softens raw onion. Dried mint and oregano add the herbal backbone you taste in çoban salatası, the chopped tomato-cucumber-pepper salad served across Turkey. The same tart-herbal profile runs through Levantine salads — fattoush gets its signature edge from sumac, and tabbouleh leans on the same lemon-and-herb brightness — so this blend fits naturally into those dishes too. How to use it: whisk a teaspoon into three parts olive oil and one part lemon juice for a quick dressing, or simply sprinkle it straight over chopped vegetables, sliced onions, white cheese, grilled halloumi, labneh, or yogurt dips. It also works as a finishing seasoning on roasted vegetables, rice, and grilled chicken or fish. A small amount goes far; start light and adjust. The blend comes in a resealable stand-up pouch in three sizes — 100g for trying it out, 250g for regular salad makers, and 500g for households that dress a salad every day. Store it sealed, away from heat and light, and the aroma holds.