Salad

Horta is a traditional salad consisting of steamed or boiled greens and weeds that are drizzled with lemon juice and olive oil. The greens usually include dandelion, vleeta, nettles, wild spinach, mustard greens, and chicory. The flavor of the salad can be more or less bitter, depending on the plant. Horta is consumed throughout Greece, and it's especially popular during summer because it's refreshing and easy to prepare. Although it's commonly eaten on its own, horta can also be served as an accompaniment to fish or grilled meat dishes.

Horta

Hotate is a traditional salad originating from Japan. The salad is usually made with a combination of daikon, scallops, sake, soy sauce, mayonnaise, lemon juice, salt, pepper, and chives. The daikon is sliced into matchsticks and seasoned with salt, marinated, then drained. The scallops are covered with sake, steamed until cooked through, and then broken into smaller pieces. The daikon, soy sauce, mayonnaise, lemon juice, and chives are mixed with the scallops and the reserved juices before the salad is seasoned with pepper and served.

Hotate Salad

A hot cold salad is a dish that combines both warm and chilled ingredients, offering a contrast in temperature and texture. Typically, it might feature grilled meats, roasted vegetables, or sautéed seafood served over a bed of fresh greens, crisp lettuce, or chilled grains. Popular dressings include vinaigrettes or yogurt-based sauces. This type of salad is common in contemporary Western cuisine and is favored for its balance of flavors and satisfying, hearty yet refreshing profile.

Hot Cold Salad

Houria is a Tunisian salad made with carrots, harissa, garlic, vinegar, olive oil, caraway seeds, and salt. The salad is inexpensive and very easy to prepare. The carrots should be boiled and then lightly smashed into a pur&eacute;e. The pur&eacute;e is then combined with all other ingredients, and the salad is typically garnished with finely chopped parsley on top. However, there are many versions of this dish, so it is not uncommon to see hard-boiled eggs, olives, crumbled feta cheese, or coriander in the salad, which is typically served as a side dish, but it can also be consumed on its own.

Houria

Hummersalat is a traditional salad originating from Norway. Although there are a few variations, the salad is usually made with a combination of lobsters, lettuce, asparagus, lemon, artichokes, mayonnaise, hard-boiled eggs, whipping cream, and tomatoes. The lobster meat is cut into small pieces. The tomatoes and eggs are cut into wedges, the whipped cream is blended with mayonnaise, and the vegetables are drained. A salad bowl or a platter is lined with lettuce, and all the salad ingredients are arranged over the lettuce, while the eggs, tomatoes, and lobster claws are reserved for decoration. The dressing is poured over the salad and it's then ready to be enjoyed.

Hummersalat

Ukraine

Hutsul varya is a traditional salad originating from Bukovyna. The salad is usually made with a combination of beets, prunes, sauerkraut, onions, white beans, oil, salt, and black pepper. The beets are baked or boiled, peeled, grated, and cut into cubes. The beans are soaked in water and boiled until tender. The prunes are soaked in hot water and cut into strips, while the onions are cut into half-rings. The ingredients are then simply mixed in a bowl, seasoned with salt and pepper, and drizzled with oil before serving. Hutsul varya is especially popular during Lent because it doesn't contain any meat or animal products.

Hutsul varya

Huzarensalade is a Dutch take on the Olivier salad. What belongs in this salad and what doesn't is a controversial issue, but it's usually prepared with a combination of potatoes, tart apples, gherkins, gherkin juice, carrots, shallots, ham or cooked veal or beef, mayonnaise, peas, and seasonings. The vegetables are cooked and combined with the rest of the ingredients, and the salad is then typically chilled before it's garnished and served. It is named after the salad the Hussars (Hungarian cavalry) used to prepare. They usually went behind enemy lines and weren't noticed by the enemy, so they used pre-cooked food and mixed it on the spot in order to make this salad. Huzarensalade is served as a salad that accompanied barbecued meat, and it is commonly served buffet-style for Christmas or New Year's Eve.

Huzarensalade

Italy

Insalata de mare con arance is a traditional salad originating from Sicily. The salad is usually made with a combination of shrimp, scallops, oranges, lettuce, white wine vinegar, olive oil, salt, and black pepper. The shrimp and scallops are boiled in a mixture of water, salt, and vinegar. The oranges are peeled and filleted into sections, while the lettuce is washed and cut into strips. The shrimps, scallops, and orange sections are tossed with orange juice, olive oil, salt, and pepper. The salad is arranged by layering lettuce strips, shrimp, scallops, and orange sections. Once arranged, the salad is served immediately.

Insalata de mare con arance

Insalata di carciofi e bottarga is a traditional salad originating from Sardinia. The salad is usually made with a combination of artichokes (kept in lemon water), lemon juice, olive oil (preferably local), salt, radicchio, and bottarga. The artichokes are sliced and dressed with a mixture of lemon juice and olive oil. They're seasoned with salt, tossed, mixed with shredded radicchio, and arranged on a platter. The bottarga is thinly sliced and sprinkled over the top of the salad before serving.

Insalata di carciofi e bottarga

Insalata di finocchi e arance is a traditional salad originating from Sicily. Although there are many variations, the salad is usually made with a combination of orange slices, thinly sliced fennel, onions, black olives, olive oil, salt, and mint. The orange slices are arranged on a platter with the fennel. Thin slices of onions and black olives are scattered on top. The salad is drizzled with olive oil and salt, sprinkled with mint, and it's then served immediately. If desired, add some toasted pine nuts to the salad for extra flavor.

Insalata di finocchi e arance

Insalata di pere e Pecorino is a traditional salad that's often served after a meal in Rome. The salad is usually made with a combination of thinly sliced ripe pears, Pecorino Romano cheese, salt, pepper, olive oil, lemon juice, and arugula (rocket). The rocket is washed, dried, and torn into bite-sized pieces that are divided among salad plates. The pears are dressed with a mixture of olive oil, lemon juice, salt, and pepper. They're placed on top of the rocket, and the pears are topped with thinly shaved flakes of Pecorino cheese. The salad is served immediately.

Insalata di pere e Pecorino

Insalata di rinforzo or burdiglione is a traditional salad originating from Naples. It consists of a mix of pickled and fresh vegetables. In order to prepare it, the bay leaves, peppercorns, carrots, bell peppers, and celery are cooked in a mix of water, white wine vinegar, salt, and sugar. The pickled vegetables are combined with cooked cauliflower, olives, capers, anchovies, and parsley. The salad is seasoned with salt and pepper, then drizzled with vinegar and olive oil. It's recommended to leave the salad in the fridge for at least a few hours before serving. Insalata di rinforzo is traditionally served on Christmas Eve in order to provide reinforcement (rinforzo) to fish-based meals.

Insalata di rinforzo

Insalata di riso is a flavorful Italian salad filled with healthy ingredients such as rice, tomatoes, tuna, peas, bell peppers, mushrooms, mozzarella, and pine nuts. It is usually served as a side dish, although it can be consumed on its own as a light meal. The dish is incredibly versatile, so almost any ingredient can be added to rice, even though chopped vegetables are the most popular choice. In Italy, there is a certain mix of preserved vegetables used for insalata di riso that is only available during the summer, called condiriso. The salad is very popular because it is easy to prepare, and it is believed that it tastes even better as it sits and marinates in its own juices. It is recommended to garnish insalata di riso with a few hard-boiled eggs on top.

Insalata di riso

Insalata di riso novarese is a traditional rice salad originating from Novara. The salad is usually made with a combination of Arborio rice, olive oil, anchovies, parsley, garlic, lemon juice, salt, and black pepper. The garlic and anchovies are cooked in olive oil until the anchovies become mushy. The mixture is removed from the heat, cooled, and poured over cooked rice. The rice is garnished with parsley and sprinkled with lemon juice before it's left to cool, and it's then simply seasoned with salt and pepper to taste before serving.

Insalata di riso novarese

Insalata di tonno e fagioli is a traditional salad hailing from Italy. The salad is usually made with a combination of red onions, olive oil, salt, pepper, cannellini beans, and tuna (usually the one that's canned in olive oil). The onions are thinly sliced, covered with cold water, seasoned with salt, and left to sit for an hour to make them sweeter and more digestible. The beans are dressed with olive oil and seasoned with salt and pepper, while the tuna is flaked over the beans. The onion slices are drained and sprinkled over the tuna. The rest of the oil is poured into the salad, which is simply seasoned with salt and pepper to taste before serving.

Insalata di tonno e fagioli

Insalata di tonno, fagioli e cipolla is a traditional salad that's especially popular in Tuscany. Although there are numerous variations, the salad is often made with a combination of tuna (tinned in brine), onions, cannellini (lima) beans, olive oil, red wine vinegar, basil, salt, and black pepper. The onions are thinly sliced and splashed with boiling water until crunchy and sweet. Once drained, they're mixed with the remaining ingredients. The salad is seasoned with salt and pepper, tossed, and served immediately. Insalata di tonno, fagioli e cipolla is especially popular as a summer lunch or as an accompaniment to barbecued meat. If desired, the basil can be replaced with parsley, marjoram, or oregano, while chickpeas are sometimes used instead of the beans.

Insalata di tonno, fagioli e cipolla

Insalata tal-bakkaljaw is a traditional salt cod salad originating from Malta. The salad is usually made with a combination of salt cod, potatoes, olives, garlic, leeks, pickled onions, hard-boiled eggs, tomatoes, parsley, balsamic vinegar, bay leaves, lemon, and black pepper. The cod is rinsed, soaked in water, drained, and lightly simmered with bay leaves in a wide pan. Once cooled, the flesh is flaked with a fork and placed in a bowl. The potatoes are cooked, drained, and added to the cod. The leeks, parsley, and tomatoes are chopped and added to the mixture. The salad is tossed with a vinaigrette that consists of oil, vinegar, garlic, and pepper. It's then served on a platter and garnished with olives and hard-boiled eggs. Insalata tal-bakkaljaw can be served at room temperature or chilled.

Insalata tal-bakkaljaw

Ispanakhi matsvnit is a traditional salad originating from Georgia. Although it looks like a very thick soup, this is a salad that&rsquo;s prepared with a combination of spinach and yogurt. While the dish is being prepared, salt, coriander, and garlic are added for extra flavor. Ispanakhi matsvnit can be served as an accompaniment to main dishes or as a full meal with bread on the side.

Ispanakhi matsvnit

Probably the best-known national dish of Israel, Israeli salad is actually a descendant of Arab and Palestinian salads. Finely diced tomatoes, cucumbers, onions, (optional) parsley, and either bell peppers or chili peppers are typically dressed with olive oil and lemon juice. This refreshing salad is served as a main dish or a side, and it is even sold as a street food item, wrapped in pita bread with falafel or shawarma. This healthy salad is also an important part of the traditional Israeli breakfast.

Israeli Salad

Jajukh is a traditional salad originating from Armenia. The salad is usually made with a combination of sliced cucumbers, yogurt, crushed garlic, chopped mint, and salt. The ingredients are stirred until combined, and ice cubes are then added to the bowl and left to slightly melt. The salad is then stirred once more and served cold. Jajukh is especially popular on hot summer days due to its refreshing properties. It&rsquo;s recommended to serve it with pita or lavash on the side.

Hot Cold Salad (1)1 review

Hot Cold Salad 1 review