The Turkish Ministry of Culture and Tourism records this dish under both names, Bağ Salatası and Bağ Çorbası. Its published Antalya method calls for serving the mixture from a deep bowl with a ladle and eating it with a spoon, and recommends it beside relatively dry dishes such as börek or pilaf. This home version keeps that uncooked method and the traditional ingredient pattern while giving the vegetables in weights for repeatable results.
Bağ Salatası (Bağ Çorbası) — Recipe Card
Antalya Cold Tomato and Cucumber Salad-Soup
Makes 4 servingsUS cup = 240 ml · tablespoon = 15 ml · teaspoon = 5 ml. Cup and weight conversions are approximate. Australian cooks: use a 15 ml measuring tablespoon.
Ingredient quantities and servings are scaled. Cooking times, pan sizes, frying oil depth, and temperatures stay the same; cook larger batches as needed.
Ingredients
How to make Bağ Salatası (Bağ Çorbası)
Wash the produce
Wash your hands and work surface. Rinse the tomatoes, cucumbers, peppers and mint thoroughly under cool running water without soap; scrub the cucumbers with a clean produce brush and dry everything with a clean towel.
Blend the tomatoes
Working in batches if necessary, pulse the tomatoes in a blender until they release plenty of juice but retain a fine, rustic texture. Pour them into a deep serving bowl.
Blend the cucumber and peppers
Pulse the unpeeled cucumbers to the same lightly textured consistency and add them to the tomatoes. Blend the garlic and green peppers last, then scrape that mixture into the bowl.
Season the salad-soup
In a small bowl, whisk the verjuice or lemon juice with the olive oil and salt until combined. Stir in the chopped mint, pour the dressing over the vegetables and mix thoroughly. Taste and adjust only the acidity or salt, keeping the fresh vegetable flavour dominant.
Serve over ice
Divide among four bowls with a ladle, add two ice cubes to each bowl and serve immediately with spoons. Do not blend the ice into the mixture, because it should cool the dish gradually without making it watery all at once.
Bring this recipe to your kitchen with a printable copy.
Print recipeRecipe from MyTurkishRecipes · https://myturkishrecipes.com/antalya-cold-tomato-salad-soup-bag-salatasi. Quantities reflect your selected serving scale. Cooking times are estimates; follow the doneness cues.
A few helpful kitchen notes
Traditional acidity
Fresh koruk suyu, the juice of unripe grapes, gives the most characteristic tartness. Fresh lemon juice is the traditional source's stated alternative and may be used in the same volume.
Heat level
Mild. Slender green peppers vary, so taste a tiny piece before blending. For a hotter version, replace one mild pepper with one hot acı sivri pepper; for the mildest result, use only sweet green peppers.
No blender
Following the official Antalya note, grate the tomatoes and cucumbers finely, then pound the peppers and garlic in a mortar before combining everything.
Dietary notes
The base recipe is vegan, vegetarian and made without gluten-containing ingredients. If using packaged verjuice rather than freshly pressed juice, check the label and choose a gluten-free-labelled product; the recipe does not guarantee freedom from cross-contact.
How to store and reheat Bağ Salatası (Bağ Çorbası)
Serve as soon as the ice is added. Without the ice, refrigerate the mixture promptly in a covered container at 4°C/40°F or below and use within 1 day for best quality. Do not leave it at room temperature for more than 2 hours, or more than 1 hour above 32°C/90°F. Stir before serving and add fresh ice only at the table; do not freeze or reheat.
Bağ Salatası (Bağ Çorbası): questions and answers
Is Bağ Salatası a salad or a soup?
It is known by both names in Antalya. Its pourable texture, ladle service and spoon make it soup-like, while its raw vegetables and olive-oil dressing keep the character of a salad.
Can I use lemon instead of koruk suyu?
Yes. The official Antalya recipe gives lemon juice as an alternative to verjuice; use the same 60 ml (1/4 cup) and adjust only after tasting.
Can I make it ahead?
Yes, prepare it without ice and keep it covered at 4°C/40°F or below for up to 1 day. Stir well and add the ice immediately before serving.
