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

Liangfen saladLiège saladLima-bean saladLithuanian beet saladLithuanian white saladLuxembourg potato saladLyonnaise saladMalay mango saladMechouia saladMimosa saladMurcian tomato saladNam khaoNew Zealand kūmara saladNiçoise saladNopal cactus saladNorwegian cucumber saladOlivier saladPacific raw-fish saladPai huang guaPalm-heart saladPecelPickled green papaya saladPico de galloPleahPolish cucumber saladPolish vegetable saladPortuguese octopus saladPortuguese roasted pepper saladPrawn cocktail saladRoasted pepper saladRojakRomanian boeuf saladRussian saladSalad OlivierSalade NiçoiseSalata aswadSamoan raw-fish saladShepherd’s saladShirazi saladShopska saladSingjuSlovak potato saladSnezhanka saladSolterito de quesoSom tamSouth African sambalSpanish mixed saladSpicy Korean cucumber saladSunomonoSwedish beetroot saladSwedish pressed cucumberSwiss lamb’s-lettuce saladSwiss sausage saladTabboulehTaktoukaTam mak hoongTongan raw-fish saladTuscan bread saladUrnebes saladVietnamese chicken salad