Salads

The word is Roman and so is the idea: herba salata, salted greens, dressed with oil and vinegar because salt and acid make bitter leaves palatable and slow their spoiling. Raw plants had been eaten forever. What the Mediterranean added was the dressing, and with it the notion that a plate of leaves is a dish rather than a forage.

Explore Salads

AcarAfghan saladAlbanian village saladAlbanian-style saladArabic chopped saladArgentine Russian saladAustralian beetroot-pumpkin saladAzerbaijani shepherd saladBahamian conch saladBanana blossom saladBelgian endive saladBrazilian chicken saladBrazilian tomato vinaigrette saladBroken Hill cheese slawCaesar saladCambodian green papaya saladCaprese saladCaribbean green saladCaribbean macaroni saladChilean tomato-onion saladCobb saladColeslawCoronation chickenCrab LouieCriolla onion saladCucumber saladCzech potato saladDakosDanish Waldorf saladEetchEgyptian baladi saladEstonian potato saladFattoushFijian kokodaFilipino eggplant saladFinnish beetroot saladFrench saladGado-gadoGarlic peppersGeorgian tomato-cucumber saladGerman potato saladGreek village saladGulf chopped saladGyin thokeHarusame saladHerring under a fur coatHmissHouriaHungarian cucumber saladHungarian potato saladIndonesian rujakIsland vegetable saladIsraeli saladKachumbariKachumberKorean-style carrot saladKosambariLahpet thokeLarbLatvian rasols