Salad

Spain

Ensalada Murciana is a traditional salad originating from Murcia. It's made with a combination of tomatoes, onions, tuna or cod, hard-boiled eggs, and black cuquillo olives. The tomatoes are cut into smaller chunks, just like most of the ingredients use in the salad. Once mixed, the salad is drizzled with olive oil and seasoned with a pinch of salt. In the summer, this salad is served well-chilled, while in the winter it's usually served at room temperature. Due to the fact that ensalada Murciana improves as it sits, it's recommended to prepare it a few hours or a full day before serving. Serve it with plenty of homemade bread for dipping.

Ensalada Murciana

Ensalada sevillana is a traditional salad originating from Sevilla. Although there are many variations, it&rsquo;s usually made with a combination of escarola (frizzy endive), cucumbers, onions, capers, red peppers, green olives, and tarragon leaves &ndash; a Sevillan ingredient that&rsquo;s not used that much throughout the country. The salad might include beans, tuna, tomatoes, and artichoke hearts as well, depending on the cook. After all of the ingredients have been arranged, the salad is dressed with a mix of garlic, olive oil, hard-boiled eggs, and sherry vinegar.

Ensalada sevillana

Esqueixada is a traditional Catalan salad prepared with cod as the main ingredient. Other ingredients may vary, but tomatoes, onions, red peppers, and olive oil are most commonly used. Cod should first be desalted, then flaked between the fingers, hence the name esqueixada, derived from esqueixar, meaning to tear. This Catalan summertime staple is sometimes garnished with hard-boiled eggs and black olives before serving.

Esqueixada

Fata is often described as the Eritrean version of panzanella, but in this case, the dish is not tossed with tomatoes but with a rich and spicy tomato stew which is soaked up by crusty bread. This spicy tomato and bread salad typically consists of minced onions, garlic, diced tomatoes, oil, tomato paste, cayenne pepper, allspice, and pieces of crusty bread. The whole salad is usually dressed with full-fat yogurt, providing refreshment and contrast to the bold flavors of other ingredients.

Fata

Fattoush is a simple salad made with traditional pita bread as a base on which the rest of the ingredients are built on. Pita bread is torn or cut into small bite-sized pieces, then toasted, grilled, or fried. It is then mixed with a variety of vegetables such as lettuce, radish, crunchy cucumbers, cherry tomatoes or regular tomatoes, peppers, onions, and (occasionally) garlic. All ingredients are chopped and cut into pieces and mixed with a generous amount of herbs, most commonly mint and parsley. The final touch to this authentic salad is the dressing, usually made with olive oil, lemon juice, and pomegranate syrup. The key ingredient, next to the crunchy pita bread, is sumac - a spice commonly used in the Levantine area. Sumac can be added to the dressing, and it is usually sprinkled on top of a prepared salad. It gives the dish a slightly tart taste and zest, which perfectly matches with the gentle flavors and aromas of fresh herbs and vegetables. The original fattoush is highly versatile, and other common additions may include crisp pomegranate seeds, olives, yogurt, and feta cheese. It is one of the most famous salads frequently eaten in Lebanon, Syria, Israel, Palestine, Jordan, and Iraq. This refreshing salad belongs to a group of dishes popularly called fattat, which use the stale pita, or any other flatbread, as the star ingredient.

Fattoush

Feierst&eacute;ngszalot, meaning firestones salad, is a traditional Luxembourgish meat salad that is made by combining pieces of beef with hard-boiled eggs, shallots, cornichons, and mustard vinaigrette. The vinaigrette typically consists of mustard, oil, red wine vinegar, tarragon, parsley, chives, salt, and pepper, but it can also be enhanced with cr&egrave;me fra&icirc;che if desired. This simple beef salad is usually served cold alongside roasted potatoes and salads such as escarole salad.

Feiersténgszalot

Fiambre is the most famous dish from Guatemala, a large salad that is traditionally prepared for the Day of the Dead and All Saints' Day. It is consumed in memory of the loved ones who have passed away. The salad can have as many as 50 ingredients in it, such as sliced meat, cheese, vegetables, pickles, and hard-boiled eggs. There are numerous varieties of the salad, such as fiambre rojo, made with beets, and fiambre blanco, made without beets. Fiambre verde is a vegetarian version, while fiambre desarmado is prepared in a way to make all of the ingredients separate, allowing the consumers to combine ingredients according to their personal preference.

Fiambre

Australia

Typically served either as a salad or a condiment, Fijian raita is a perfect dish for hot summer days, consisting of sour cream or yogurt, grated carrots and cucumbers, minced garlic and chiles, and seasonings such as cumin and salt. Raita is always served well-chilled because it was originally invented as a way to cool down the palate after eating hot and spicy lobster curries.

Fijian raita

Hungary

Fuszerezet voroskaposzta or spiced red cabbage is a traditional dish from Sopron. It typically consists of red cabbage, apples or pears, onions, garlic, and bacon, which are simmered in red wine with caraway, honey, and vinegar. The recipe for this savory specialty is believed to date back to the early 19th century, and it&rsquo;s one of the only two Sopron-related recipes mentioned in George Lang&rsquo;s Cuisine of Hungary, a 1971 cookbook concerned with Hungary&rsquo;s culinary heritage. In Sopron, the traditional way to enjoy this simple delicacy is alongside meat dishes such as roast pork or game. Another similar dish that is usually associated with Sopron&rsquo;s cuisine is Soproni winzer k&aacute;poszta (lit. Sopron Winemaker&rsquo;s Cabbage). This dish is typically made with a combination of sauerkraut, apples, onions, garlic, bacon, potatoes, fat, white wine, paprika, and cumin.

Füszerezett vöröskáposzta

Goedangan is a refreshing Surinamese salad consisting of blanched green cabbage, green beans, bean sprouts, hard-boiled eggs, sliced cucumber, and shredded coconut. The vegetables are typically arranged on a platter, then garnished with cucumber and slices of hard-boiled eggs. The salad is always dressed with a combination of coconut milk, yogurt, lime juice, brown sugar, and chili peppers. Extra dressings should be served on the side so that the guests can serve themselves according to personal preferences.

Goedangan

Gỏi b&ograve; is a traditional salad. It's made with beef, lime juice, fish sauce, chili sauce, chili peppers, kaffir lime leaves, cilantro, mint, cucumbers, carrots, tomatoes, and watercress. The beef used for the salad should be top or bottom round, which is sliced, marinated, and grilled before it's mixed with the other ingredients. The salad is dressed with a combination of lime juice, fish sauce, chili sauce, and sugar. Gỏi b&ograve; is traditionally served immediately while the beef is still hot.

Gỏi bò

Vietnam

Gỏi c&aacute; mai is a traditional salad originating from central coastal regions, and it's especially popular in Vung Tau and Nha Trang. It's prepared with fresh deep herring or white sardine (c&aacute; mai) as the key ingredient, a fish that has no scales and with a less pungent aroma than other types of fish. Other ingredients used in the salad include tamarind, sour star fruit, peanuts, lime water, vinegar, roasted soybeans, garlic, onions, perilla, and cilantro. The ingredients are simply mixed together, then served with rice paper for wrapping and a sweet and sour dipping sauce made with fishbone broth. This salad is time-consuming because the bone needs to be ripped out of the deep herring. Due to the fact that the dish is time-consuming, it's often prepared and served to guests as a sign of hospitality.

Gỏi cá mai

Gỏi c&aacute; tr&iacute;ch is a traditional salad originating from Ph&uacute; Quốc island. It's made with a combination of herrings, mint, onions, shredded coconut, fresh greens (lettuce, herbs, cucumber slices), rice paper wrappers, and Ph&uacute; Quốc fish sauce consisting of garlic, chili, lime juice, sugar, and peanuts. The herring should be sliced and raw. The ingredients are combined together, then wrapped in rice paper and dipped in the sauce. Although this dish was once considered rustic, nowadays it can be found in most restaurants on the island.

Gỏi cá trích

Gỏi ng&oacute; sen is a traditional salad prepared with lotus root as the main ingredient. The salad is very versatile, so there is no fixed recipe, but some of the ingredients that are usually used in it include prawns, onions, carrots, pork belly, vinegar, sugar, mint, shallots, and peanuts. Once combined and assembled, the salad is dressed with a combination of lime juice, chili, sugar, and fish sauce. Before serving, gỏi ng&oacute; sen is typically garnished with chopped cilantro, crispy shallots, and toasted peanuts.

Gỏi ngó sen

Gỏi sứa is a traditional salad made with jelly fish as the key ingredient. Other common ingredients include chicken, onions, basil, coriander, crushed peanuts, green mango, deep-fried glutinous rice, chili peppers, vinegar, sugar, and spices. The jelly fish is sliced and soaked in hot water, the chicken is boiled and shredded, and the green mango is thinly sliced. The ingredients are mixed together and topped with roasted crushed peanuts. When served, the salad is usually accompanied by a sauce consisting of sugar, salt, pepper, fish sauce, vinegar, and sliced chili. Another popular accompaniment to the salad is a deep-fried glutinous rice cake.

Gỏi sứa

Wakame salad is a traditional salad. Although there are many versions of the salad, it&rsquo;s usually prepared with wakame seaweed, soy sauce, mirin, sesame oil, yuzu juice, grated ginger, sesame seeds, rice vinegar, and chili flakes or cayenne pepper. The dried wakame is soaked in water, drained, then chopped and mixed with the other ingredients. Once prepared, wakame salad is garnished with sesame seeds and served immediately.

Goma wakame

Gundel sal&aacute;ta is a traditional salad originating from Hungary. The salad is usually made with a combination of tomatoes, bell peppers, cucumbers, white wine vinegar, mushrooms, lemon juice, asparagus, sugar, salt, white pepper, green beans, lettuce, olive oil, tomato paste, and parsley. The tomatoes are blanched, peeled, and sliced. The bell peppers are sliced, blanched, and drained. The cucumbers are cut into slices, mixed with salt, left to stand for an hour, and drained and mixed with white pepper and vinegar. The mushrooms are sliced and boiled in lemon juice, water, and salt, then drained. The asparagus are boiled in water with sugar and salt until crunchy. The green beans are cut into slanted slices and boiled until slightly soft. The lettuce is dressed with olive oil, lemon juice, salt, sugar, white pepper, tomato paste, and parsley. The leaves are arranged on a platter and topped with cucumbers, asparagus tips, bell peppers, green beans, and tomatoes. The mushroom slices are sprinkled over the salad, and it's then chilled in the fridge for an hour before serving.

Gundel saláta

United States

Haystack is an American dish that is especially popular with the Mennonites, the Latter-Day Saints, and the Seventh-Day Adventists. It consists of a starchy base such as tortilla chips or saltine crackers, topped by beans, cheese, or meat, and additionally combined with vegetables such as tomatoes, lettuce, or bell peppers. The dish is traditionally garnished with condiments such as salsa, ketchup, guacamole, or sour cream. Interestingly, all of the ingredients are served individually and combined on the plate by the consumer. It is believed that haystack was invented by Ella May Hartlein in the 1950s, when the dish was known as Hartlein Special.

Haystack

Horenso no goma-ae is a traditional salad originating from Japan. The salad is usually made with a combination of spinach, soy sauce, salt, sugar, sesame seeds, and tahini (sesame paste). The spinach is boiled in salted water, drained, and cut into smaller strips. It is then placed into a bowl and mixed with a combination of soy sauce, sugar, sesame paste, and sesame paste. This simple salad is often used in bento boxes.

Horenso no goma-ae

Greek salad, also known as village salad or horiatiki is the national dish of Greece, consisting of quartered tomatoes, sliced red onions, and chunky slices of cucumber. Depending on the region, there can also be olives, green peppers, feta cheese, oregano, salt, pepper, or a typical dressing made from olive oil and lemon or vinegar (optionally). When feta cheese is present in the salad, it is usually just sliced, but in some cases it's mixed in with a fork until slightly crumbled. Its name suggests that it was a rural dish, when farmers would take some essential ingredients to the field and mix them together. Greek salad is a true summer dish, full of refreshing, raw vegetables and herbs. It is best to prepare it with ripe tomatoes that are in season, while the olives should be of the Kalamata variety. Served in a shallow bowl, it is present on numerous Greek tables, either at home or in the taverns.