Salads

A salad is a dish consisting of mixed ingredients, frequently vegetables. They are typically served chilled or at room temperature, though some can be served warm. Condiments called salad dressings, which exist in a variety of flavors (generally savory), are usually used to make a salad.

salad dish

dish made from tomatoes, cucumbers, onions, feta, olives, salt, oregano, and olive oil

Italian salad made of sliced fresh mozzarella, tomatoes, and sweet basil

cold salad found all through Southeastern Europe

thumb|Croutons atop a salad

Rojak or rujak () is a salad dish of Javanese origin, commonly found in Indonesia, Malaysia, and Singapore. The most popular variant in all three countries is composed of a mixture of sliced fruit and vegetables and served with a spicy palm sugar dressing.

hard-boiled eggs chopped and mixed with other ingredients

Vinegret (), or Russian vinaigrette, is a salad in Russian cuisine which is also popular in other post-Soviet states. The dish includes diced cooked vegetables (red beets, potatoes, carrots), chopped onions, as well as sauerkraut and/or brined pickles. Other ingredients, such as green peas or beans, are sometimes also added. The naming comes from vinaigrette, which is used as a dressing. However, in spite of the name, vinegar is often omitted in modern cooking, and sunflower or other vegetable oil is just used. Some cooks add the brine from the pickled cucumbers or sauerkraut.

Mexican condiment

Laab (; , , ), also spelled larb, laap, larp, or lahb, is a minced meat salad in Lao cuisine. Known for its bold and harmonious flavors, it is often accompanied by sticky rice and green papaya salad.

Salad made with chicken

Mizeria () is a salad which originated in Poland and consists of thinly sliced or grated cucumbers, often with sweet sour cream or kefir and vinegar, although in some cases oil. Other possible ingredients include onions, pepper or lemon juice, sugar, dill, chives, mint or parsley. The dish is usually served alongside a main course and is one of the most popular salads in Poland.

Pecel (, Javanese:ꦥꦼꦕꦼꦭ꧀) is a traditional Javanese salad with peanut sauce, usually eaten with steamed rice, lontong or ketupat.

salad composed of small pieces of fruit or vegetables

Acar () is a type of vegetable pickle of Maritime Southeast Asia, most prevalent in Indonesia, Malaysia, Singapore and Brunei. It is a localised version of Indian achar. It is known as atjar in Dutch cuisine, derived from Indonesian acar. Acar is usually prepared in bulk as it may easily be stored in a well-sealed glass jar in refrigerator for a week, and served as a condiment for any meals.

Turkish cuisine salad

Southeast Asian salad of Southeast Asia origin made from shredded unripe papaya

Afghan cuisine

thumb|Turkish borani with spinach

thumb|Morkovcha served plain Morkovcha also known as Korean-style carrots or Korean carrot salad, is a spicy marinated carrot salad. It is a dish in Koryo-saram cuisine, and is a variant of kimchi.

Kachumbari is a fresh tomato and onion salad relish that is popular in the cuisines of the African Great Lakes region. It is an uncooked salad dish consisting of chopped tomatoes, onions, and chili peppers. Variations of kachumbari can be found in Kenya, Tanzania, Rwanda, Uganda, Burundi and in the Southern African countries of Malawi and Congo.

Kinilaw ( or , is a Visayan/Cebuano term that means "to eat raw". It is a raw seafood dish and preparation method native to the Philippines. It is more accurately a cooking process that relies on vinegar and acidic fruit juices (usually citrus) to denature the ingredients, rather than a dish, as it can also be used to prepare meat and vegetables. Kinilaw dishes are usually eaten as appetizers before a meal, or as finger food (pulutan) with alcoholic drinks. Kinilaw is also sometimes called kilawin, especially in the northern Philippines, but the term kilawin more commonly applies to a similar

Salad made with carrots

salad

Matbucha (, maṭbūkhah; ) is a North African condiment or cooked salad consisting of cooked tomatoes and roasted bell peppers seasoned with garlic and chili pepper, and slow-cooked for a number of hours. It is traditionally served in North Africa with a traditional Moroccan bread and as a condiment typically served as part of an appetizer, often as part of a salad course.

Wurstsalat (, literally sausage salad) is a tart sausage salad prepared with distilled white vinegar, oil and onions. A variation of the recipe adds strips of pickled gherkin. It is generally made from boiled sausage like Lyoner, stadtwurst, Regensburger Wurst or extrawurst. It is a traditional snack in Southern Germany, Alsace, Switzerland and Austria (where it is known as , lit. "sour sausage"). In the Czech Republic, similar snack is served in full, not cut to slices, and is known as “the drowning man”, “utopenec” in Czech.

dish for holding salads

plant based food from Lombok

In Finnish cuisine, rosolli is a salad eaten mostly as a cold side dish, in particular as part of the traditional Finnish Christmas meal.

Peruvian, argentinian and uruguaya sauce

Mesclun () is a mix of assorted small young salad greens that originated in Provence, France. The traditional mix includes chervil, arugula, leafy lettuces and endive, while the term mesclun may also refer to a blend that might include some or all of these four and baby spinach, collard greens, Swiss chard (silver beet), mustard greens, dandelion greens, frisée, mizuna, mâche (lamb's lettuce), radicchio, sorrel, or other fresh leaf vegetables.

Iranian salad

vegetarian meal, served on a bowl which consists of portions of several foods, served cold

Asian vegetable dish

buffet of salad components for people to assemble their own salads

salad dish of orange slices with olive oil, salt and black pepper

Vegetable salad made in Israel.

Southeast Asian soup or meat salad

Tangpyeong-chae () or mung bean jelly salad is a Korean dish that was part of the Korean royal court cuisine. It is made by mixing julienned nokdumuk, mung bean sprouts, water dropwort, stir-fried shredded beef, thinly shredded red pepper and lightly broiled gim. Tangpyeongchae is seasoned with a sauce made with ganjang, vinegar, sugar, sesame seeds and sesame oil. The dish is most often eaten in late spring and summer.

Urnebes (, , meaning 'disorder, mess') is a type of spread or salad characteristic of Serbian cuisine prominent in the city of Niš and southern Serbia. In Serbia, it is common to refer to both dishes consisting primarily of fresh leafy vegetables and thick sauces used as a condiment as salad. It is made of white cheese, kajmak and hot chili peppers, with salt and other spices. In Southern Serbia, it is made with chopped peppers, while ground dry peppers (aleva) are used elsewhere, giving it a red color. Depending on the type and amount of peppers, urnebes can range from mild to very hot. Usual

Szałot (; is a Silesian potato salad. It can be made with diced, boiled potatoes, carrots, peas, ham, various sausages, fish, boiled eggs, and bonded with olive oil or mayonnaise. There are many variations on the dish. In 2006, szałot was placed on the Polish Ministry of Agriculture and Rural Development's list of regional and traditional foods.

Esgarraet (from Valencian esgarradet, meaning "torn apart") is a typical dish from the Valencian community in Spain. It consists of grilled red pepper salad, cured cod, garlic, olive oil. Some variations also add black olives. The name derives from the preparation technique that requires to rip both the peppers and the fish in fine strips.

240px|thumb|Gỏi tai heo (pig ear salad), made with lotus and shrimp puffs, phồng tôm. thumb|Gỏi đu đủ khô bò Nộm or Gỏi (in Southern Vietnam) is the indigenous salad of Vietnamese cuisine. It is to be distinguished from sa lát (from the French for salad), and sa lát Nga ("Russian salad") found in Western style restaurants. thumb|Nộm hoa chuối

lao appetizer salad

Taktouka (Arabic: تكتوكة) is a traditional Moroccan savory dish and spread made from tomatoes, bell peppers, garlic, toasted paprika and olive oil. Taktouka is an extremely popular dish and can be found in many a restaurant in different parts of Morocco.

Pasembur (Northern Malay: Pasemboq; Jawi: ڤسمبور) is a Malaysian salad consisting of shredded cucumber, potatoes, bean curd, turnip, bean sprouts, prawns, fritters, spicy fried crab, fried squid or other seafood, and dressed with a sweet and spicy nut sauce.

traditional Romanian dish

Bulgarian yogurt salad

Lasary is a type of Malagasy salad. It is believed that the dish originates from northern Madagascar. The dish is also named Antsary or Ansary in some places.

Italian rice dish

Wikimedia list article

Curtido () is a type of lightly fermented relish. It is typical in Salvadoran cuisine and that of other Central American countries. In El Salvador it is usually made with cabbage, onions, carrots, oregano, and sometimes lime juice; it resembles sauerkraut, kimchi, pikliz or tart coleslaw. It is commonly served alongside pupusas, a national specialty.

salad based on eggplant

thumb|Şakşuka Şakşuka is a Turkish side dish or meze made of vegetables cooked in olive oil. The particular vegetable may vary from region to region, but eggplant is a common choice. Balıkesir şakşuka is made with green tomatoes. The dish sometimes includes potato and peppers as well.

typical dish of the island of Pantelleria

Shakarap (also spelt shakarob, ; achchiq-chuchuk, achuchuk) is a simple salad originating from Central Asia, which consists of thinly sliced tomatoes and onions, with salt and black pepper. The salad is particularly popular in Tajikistan, Uzbekistan, and Kyrgyzstan. thumb|202x202px|Plate of shakarap

Arab salad

Traditional Malaysia salad originating from Malay Penisula