Salad

Slaai is a traditional salad originating from Eswatini (formerly known as Swaziland). Although there is no fixed recipe, it is usually made with a combination of diced avocados, crushed peanuts, lemon juice, and grated ginger. All ingredients except crushed peanuts are mixed together, seasoned with salt, and the combination is then left to marinate for about 20 minutes before sprinkling the salad with crushed peanuts and serving it.

Slaai

Croatia

&Scaron;okačka salata is an old Croatian recipe for a hearty Slavonian salad. It's made with a combination of homecooked ham, cooked and chilled chicken breast, tomatoes, peppers, spring onions, pickles, pumpkin seeds, sunflower seeds, and boiled quail eggs. The ingredients are cut into small cubes, then mixed together and dressed with red vinegar and either sunflower or pumpkin oil. This salad should be served in glass bowls, then garnished with chopped parsley. If the boiling method proves too time-consuming, the ham and chicken pieces can also be shortly saut&eacute;ed for a faster preparation of this rustic salad.

Šokačka salata

Peru

Soltero de queso is a traditional salad originating from Arequipa. Although there are as many versions of soltero de queso as there are cooks, this refreshing salad is usually made with a combination of fava beans, onions, tomatoes, corn, diced queso fresco, rocoto pepper, red or white wine vinegar, olive oil, olives, parsley, salt, and pepper. The ingredients are coarsely chopped, then combined in a bowl and served. This healthy salad is praised because it's easy and cheap to make.

Soltero de queso

Som tam is a green papaya salad mostly associated with the northeastern part of Thailand (Isaan), though it is often suggested that it first appeared in Laos. Apart from thin strips of green papaya, this salad usually includes roasted peanuts, green beans, tomatoes, and a tangy sauce typically made with garlic, chili peppers, fish sauce, dried shrimps, palm sugar, and lime or tamarind juice. The varieties are plentiful and can include various additions. The sauce can also appear in many other combinations, and can significantly vary in sweetness and spiciness. Numerous restaurants and street stalls allow the customers to choose the variety they prefer and adjust the ingredients to their preference. It is still not clear whether this refreshing dish was invented in the north of Thailand, more precisely the Isaan region, or is it an original Lao creation. Many believe that it was primarily invented to utilize abundant papayas and that its original form did not use palm sugar because it mostly relied on spicy chili flavors. Regardless of its origin, this simple salad has gained global popularity and can be found on the menus of traditional Thai restaurants around the world. It can be enjoyed as the main dish or as a complement to rice, grilled meat, or marinated fish.

Som tam

Som tam khai khem is a traditional papaya salad originating from Thailand. There are many types of som tam, and this one can be distinguished from the rest because it&rsquo;s topped with salted hard-boiled eggs. The salad is usually made with a combination of green papaya, bird&rsquo;s eye chili, garlic, green beans, tomatoes, crushed peanuts, carrots, dried shrimp, and hard-boiled salted eggs. The ingredients are mixed thoroughly, while the salted egg is cut into quarters and placed on top of the salad, although it can also be mixed into it. The salad is dressed with a sauce consisting of fish sauce, palm sugar, lime or tamarind juice, and chicken stock.

Som tam khai khem

Som tam mamuang is a traditional salad originating from Thailand. Although there are many versions, it's usually made with a combination of green mango, dried shrimp, garlic, shallots, chili peppers, peanuts, fish sauce, tamarind water, lime juice, sugar, and coriander. The peanuts are shrimps are roasted, and the rest of the ingredients are simply mixed together, then dressed with lime juice and fish sauce. The salad is often topped with roasted peanuts and garnished with coriander or scallions on top. Som tam mamuang should be served as soon as it's prepared.

Som tam mamuang

Srpska salata (lit. Serbian salad) is essentially a variation on the famous Bulgarian shopska salad. Shopska salad is made with tomatoes, cucumbers, raw or roasted peppers, onions, and salty cheese. Srpska salata is almost exactly the same, but it omits the cheese from the combination. The vegetables are mixed together, then seasoned with salt and pepper and drizzled with oil and vinegar before consumption. This salad is especially popular in summer due to its refreshing flavors.

Srpska salata

Sunomono is a popular Japanese cucumber salad seasoned with a lightly sweetened dressing consisting of vinegar and soy sauce. Simple and refreshing, alongside thinly sliced cucumbers it can incorporate various other ingredients such as seafood, seaweed strips, or toasted sesame seeds. It is usually served as an appetizer or a light side dish.

Sunomono

This appetizing Polish salad is made with shredded green cabbage and, optionally, grated carrots or onions. It is usually moderately seasoned with a tangy lemon juice dressing, then occasionally blended with a creamy combination of sour cream and mayonnaise. Before serving, the salad is generously garnished with chopped parsley or dill, and it is usually enjoyed as a light side dish.

Surówka z białej kapusty

This refreshing Polish salad is prepared with coarsely or finely grated carrots that are lightly seasoned with lemon juice. Easily adjusted with additional ingredients, the salad often incorporates ingredients such as grated apples, raisins, nuts, or caraway seeds. Because of its sweet and savory taste, it is often served alongside various hearty Polish dishes or enjoyed as a nutritious and light main course.

Surówka z marchewki

Poland

Szałot is a traditional salad in Silesian cuisine that is made with diced boiled potatoes, carrots, pickled cucumbers, peas, hard-boiled eggs, and either bacon, sausages, or brined herring. It is dressed with mayonnaise and seasoned with salt and pepper, with mustard being added as a flavor enhancer. Szałot is very popular in Poland, especially in the historical region of its origin, Silesia. It is usually served cold or at room temperature with a few slices of bread on the side.

Szałot

Tabbouleh is a colorful Lebanese and Syrian national dish that is usually considered a salad, with a crunchy and chewy texture, made with fresh, finely chopped parsley leaves, olive oil, bulgur wheat, and chopped mint leaves as a base. It originated in the mountains of Lebanon and Syria, where edible herbs that are used in tabbouleh were consumed by Arabs since Medieval times. Usually served as an appetizer, it is sometimes accompanied by pita bread, baba ghanoush, or hummus. Chopped red tomatoes, diced cucumbers, fresh lemon juice and minced onions can be added to the salad, imparting a tangy flavor. It is best to refrigerate tabbouleh for a few hours before serving to improve its taste. Its refreshing flavors are ideal for a hot summer day, while bulgur provides a rich source of fiber, protein, and minerals, making tabbouleh one of the healthiest food options in the region. Tabbouleh is so popular that it even has its own day, celebrated every year on the first Saturday in July.

Tabbouleh

Thailand

A classic Thai salad coming from the North, tam khanun is a combination of boiled and pounded jackfruit, minced pork, curry paste, kaffir lime leaves, garlic, and (sometimes) tomatoes. To prepare the dish, all ingredients are stir-fried together until thoroughly mixed and fragrant. Bursting with a blend of spicy, savory, sweet, and sour flavors, this salad is often topped with chopped herbs, fried garlic, and deep-fried pork skin, then served alongside fried or toasted dried chili peppers.

Tam khanun

The traditional Lao version of a Southeast Asian green papaya salad, tam maak hoong incorporates all the local flavors in a spicy, savory street food dish. The main ingredients for an authentic tam maak hoong are shredded green papaya, garlic, peanuts, chilis, tomatoes, lime juice, and padaek (fermented fish sauce). The signature flavor profile of the dish is well-known for balancing all four primary tastes - spicy, sour, salty, and sweet. Tam maak hoong is prepared with a mortar and pestle, and it can be eaten on its own or served as an accompaniment to grilled meat or cracklings.

Tam maak hoong

Uzbekistan

Tashkent salad is a traditional and simple salad originating from Uzbekistan's capital, Tashkent. The salad is usually made with a combination of onions, radishes, mayonnaise, eggs, scallions, oil, coriander, dill, parsley, and meat such as mutton or beef. The meat is boiled and cut into strips, while the onions are thinly sliced and fried in oil. The radishes are cut into strips, soaked in cold water, and drained. The meat, radishes, fried onions, salt, pepper, and mayonnaise are mixed, then garnished with scallions, herbs, and quartered boiled eggs. Each serving of the salad is usually topped with the remaining mayonnaise, but there are some variations on the salad, so the ingredients may vary from one place to another.

Tashkent Salad

United States

Texas caviar is a traditional salad originating from Texas. Despite the name, there is no roe in Texas caviar &ndash; the salad is usually made with a combination of black-eyed peas, garlic, scallions, bell peppers, jalape&ntilde;os, celery, coriander, parsley, red wine vinegar, vegetable oil, sugar, salt, and pepper. The oil, vinegar, sugar, garlic, salt, and pepper are whisked in a bowl. The remaining ingredients are added to the bowl, and everything is tossed to combine. The salad is seasoned with salt and black pepper to taste, and it's then left to sit for about an hour before serving. Texas caviar was invented in the 1940s by Helen Corbitt. The salad is usually enjoyed as an accompaniment to tortilla chips or grilled meat and fish.

Texas Caviar

Timatim salata is a refreshing Ethiopian salad that's also quite popular in Eritrea. The salad consists of diced tomatoes, onions, and finely chopped hot peppers. It is typically seasoned with berbere spices, oil, vinegar, and lemon juice. The dish is most commonly consumed after spicy Ethiopian wat dishes, but it is also often served on top of injera flatbreads. If timatim salata is combined with shredded injera, it is then known as timatim firfir.

Timatim

Austria

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Tiroler wurstsalat is a variation of wurstsalat from the Tyrol region. While the exact ingredients can vary based on personal or regional preferences, this salad typically includes thinly sliced sausage, cheese (often Tyrolean grey cheese or Tiroler grauk&auml;se in German), onions, and a dressing made from vinegar and oil. It might also include other ingredients like pickles or radishes. The sausage used in Tiroler wurstsalat can vary, but it often includes typical Tyrolean sausages. This salad is served cold, often accompanied by bread or pretzels, and can be enjoyed as a light meal or a snack, especially in the warmer months. 
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Tiroler Wurstsalat

Though simple in preparation, Greek-style tuna salad is packed with typical Greek flavors. Along with chunks of tuna, the salad mainly incorporates various diced vegetables, and the choice of different additions such as capers, olives, and herbs. It is either coated in a creamy dressing or simply seasoned with olive oil and lemon juice. Tonosalata is best served chilled, accompanied by crispy rusks or country-style bread.

Tonosalata

Spain

Tremp&oacute; is a refreshing summer salad originating from Mallorca. It is made with a combination of tomatoes, onions, and Mallorcan green bell peppers. The vegetables are chopped, drizzled with olive oil, and seasoned only with salt. It is believed that the name of this salad is derived from the word trempar, meaning to dress. Serve tremp&oacute; with country bread and olives on the side.