12 Classic Salads From Around the World Everyone Should Try Once

Salad does not have to mean a sad bowl of lettuce. Some of the most loved dishes on the planet are classic salads, each with its own story. Greece has horiatiki, Thailand has som tam, Italy has caprese and Lebanon has fattoush. They are packed with color, crunch and big flavor, and most of them need no cooking at all. In this gallery we take a trip around the world, one bowl at a time, with a simple recipe on every slide. Want more big bowls? See these filling salads that keep you full. How many have you tried? Count as you go..

Greek Horiatiki, One of the Most Classic Salads in the World

Horiatiki means village salad, and it is what Greeks actually eat at home. There is no lettuce at all. Juicy tomatoes, crunchy cucumber, green pepper, red onion and Kalamata olives are topped with a thick slab of feta and a pour of good olive oil. The best part is the juice at the bottom of the bowl, so keep crusty bread nearby for dipping.

You will need: 3 ripe tomatoes, 1 cucumber, 1 green bell pepper, 1/2 red onion, 1/2 cup Kalamata olives, 1 block feta (about 7 ounces), 1/4 cup extra virgin olive oil, 1 tablespoon red wine vinegar, 1 teaspoon dried oregano, salt.

How to make it: Cut tomatoes into wedges and cucumber into thick half moons. Slice the pepper and onion thin. Add everything to a wide bowl with the olives and a pinch of salt. Lay the feta on top in one piece. Drizzle with olive oil and vinegar and sprinkle with oregano. Serve right away.

Caprese Salad, Italy’s Simplest Classic

Caprese comes from the island of Capri, and it uses the colors of the Italian flag: red tomatoes, white mozzarella and green basil. Like many classic salads, it has only a few ingredients, so quality matters. Use the ripest tomatoes you can find and fresh mozzarella. A drizzle of olive oil and a pinch of flaky salt is all it needs. Do you add balsamic glaze, or keep it traditional?

You will need: 2 large ripe tomatoes or 2 cups cherry tomatoes, 8 ounces fresh mozzarella, a handful of fresh basil, 2 tablespoons extra virgin olive oil, flaky salt, black pepper, balsamic glaze (optional).

How to make it: Slice tomatoes and mozzarella about 1/4 inch thick, or halve cherry tomatoes and use mozzarella balls. Arrange on a plate, alternating them. Tuck basil leaves between. Drizzle with olive oil, season with salt and pepper and add balsamic if you like.

Caesar, One of the Classic Salads Born in Mexico

Here is a fun fact: Caesar salad was not created in Italy. It was invented in Tijuana, Mexico, in the 1920s by restaurant owner Caesar Cardini. Crisp romaine, crunchy croutons and a garlicky, lemony dressing with parmesan made it famous. Add grilled chicken to make it a full meal. Did you know it came from Mexico? Yes or no?

You will need: 1 large head romaine, 2 cups croutons, 1/2 cup grated parmesan, 2 grilled chicken breasts (optional). Dressing: 1/3 cup mayo, 1 tablespoon lemon juice, 1 garlic clove, 1 teaspoon Dijon, 2 anchovy fillets or 1 teaspoon Worcestershire, 2 tablespoons parmesan, pepper.

How to make it: Blend or whisk all the dressing ingredients until smooth. Chop the romaine and add to a big bowl. Toss with the dressing until coated. Top with croutons, parmesan and sliced chicken.

Cobb, One of America’s Classic Salads

Cobb salad was created at the Brown Derby restaurant in Hollywood in the 1930s. It is a hearty salad with rows of chicken, bacon, hard boiled egg, avocado, tomato and blue cheese laid over greens. It is pretty enough for guests and filling enough for dinner. Quick poll: which topping do you eat first? A) bacon B) avocado C) egg D) chicken.

You will need: 6 cups chopped lettuce, 2 cups cooked chicken, 4 slices cooked bacon, 2 hard boiled eggs, 1 avocado, 1 cup cherry tomatoes, 1/2 cup blue cheese crumbles, red wine vinaigrette.

How to make it: Spread the lettuce on a large platter. Arrange chicken, chopped bacon, sliced eggs, diced avocado, halved tomatoes and blue cheese in neat rows on top. Serve the vinaigrette on the side so everyone can dress their own.

Som Tam, Thailand’s Green Papaya Salad

Som tam is a street food star in Thailand and Laos. Shredded green papaya is pounded with garlic, chili, lime, fish sauce and palm sugar so every bite is sweet, sour, salty and spicy at the same time. Green beans, tomatoes and peanuts add crunch. If you cannot find green papaya, shredded cabbage and carrot also work.

You will need: 3 cups shredded green papaya, 1 cup green beans cut short, 1 cup cherry tomatoes, 2 garlic cloves, 1 to 2 Thai chilies, 3 tablespoons lime juice, 2 tablespoons fish sauce, 1 tablespoon palm or brown sugar, 1/4 cup roasted peanuts.

How to make it: Pound garlic and chili in a mortar or bowl. Add sugar, lime juice and fish sauce and stir. Add beans and tomatoes and bruise them lightly. Add the papaya and toss well. Top with crushed peanuts and serve right away.

Kachumber, India’s Crunchy Side Salad

Kachumber is the cool, crunchy salad served next to biryani, curries and kebabs in India and Pakistan. It is simply chopped cucumber, tomato and onion with lemon juice, salt and a pinch of chaat masala or cumin. Fresh cilantro makes it bright. Of all the classic salads here, it is one of the quickest, taking just five minutes, and it cuts through rich food perfectly. Do you like it spicy with green chili?

You will need: 1 cucumber, 2 tomatoes, 1 small red onion, 1 green chili (optional), 2 tablespoons chopped cilantro, juice of 1 lemon, 1/2 teaspoon roasted cumin or chaat masala, salt.

How to make it: Dice the cucumber, tomatoes and onion into small even pieces. Chop the chili fine. Mix everything in a bowl with cilantro. Add lemon juice, cumin and salt just before serving so it stays crunchy.

Shirazi Salad From Iran

Shirazi salad comes from the city of Shiraz in Iran. It looks a lot like kachumber, but the flavor is different thanks to dried mint and a splash of sour verjuice or lime. The vegetables are cut very small so it is almost like a fresh salsa. Iranians serve it with rice dishes and kebabs. Have you tried Persian food before?

You will need: 2 Persian cucumbers, 2 tomatoes, 1 small red onion, 1 teaspoon dried mint, 3 tablespoons lime juice or verjuice, 1 tablespoon olive oil, salt, pepper.

How to make it: Dice the cucumbers, tomatoes and onion as small as you can. Put in a bowl. Rub the dried mint between your fingers over the bowl. Add lime juice, olive oil, salt and pepper. Mix and chill 15 minutes before serving.

Nicoise, One of the Classic Salads of France

Salade Nicoise comes from the sunny city of Nice in the south of France. It is a big, colorful plate of tuna, hard boiled eggs, green beans, potatoes, tomatoes and olives with a mustardy vinaigrette. It is filling enough for lunch and works beautifully as a meal prep bowl. Which do you prefer: canned tuna or seared fresh tuna?

You will need: 2 cans good tuna in olive oil, 4 small boiled potatoes, 1 cup blanched green beans, 2 hard boiled eggs, 1 cup cherry tomatoes, 1/3 cup black olives, lettuce leaves. Dressing: 3 tablespoons olive oil, 1 tablespoon red wine vinegar, 1 teaspoon Dijon, salt, pepper.

How to make it: Whisk the dressing ingredients. Arrange lettuce on a platter. Add halved potatoes, green beans, tuna, egg halves, tomatoes and olives in sections. Drizzle the dressing over everything and serve.

Olivier Salad, a Holiday Classic From Russia

Olivier is one of the classic salads of the holidays in Russia. This creamy potato salad appears on almost every New Year table there and across Eastern Europe. Diced potatoes, carrots, pickles, peas, eggs and ham are folded together with mayonnaise. Families often make a giant bowl that lasts for days. It is a great make ahead dish for holiday gatherings.

You will need: 4 potatoes, 2 carrots, 3 eggs, 1 cup peas, 3 dill pickles, 1 cup diced ham or chicken, 1/2 cup mayonnaise, 2 tablespoons sour cream, fresh dill, salt, pepper.

How to make it: Boil potatoes and carrots until tender and boil the eggs. Cool and dice everything into small even cubes, including pickles and ham. Add peas. Fold in mayo, sour cream, dill, salt and pepper. Chill at least 1 hour before serving.

Hawaiian Poke Salad Bowl

Poke means to cut into pieces in Hawaiian, and this dish started as a simple fisherman’s snack of cubed raw fish with salt and seaweed. Today it is a colorful bowl with rice, salmon or tuna, edamame, cucumber, avocado and mango. Always use sushi grade fish, or swap in cooked shrimp or tofu. Quick poll: salmon or tuna?

You will need: 8 ounces sushi grade salmon or tuna, 2 cups cooked rice, 1/2 cup edamame, 1 cucumber, 1 avocado, 1/2 mango, 2 tablespoons soy sauce, 1 teaspoon sesame oil, 1 teaspoon rice vinegar, sesame seeds, green onion.

How to make it: Cube the fish and toss with soy sauce, sesame oil and vinegar. Chill 10 minutes. Divide rice between bowls. Arrange fish, edamame, sliced cucumber, avocado and mango on top. Sprinkle with sesame seeds and green onion.

Fattoush, the Lebanese Salad With Crispy Pita

Fattoush is how families in Lebanon and Syria use up leftover pita. The bread is toasted or fried until crisp, then tossed with crunchy vegetables and a tangy dressing made with sumac, a lemony red spice. The pita soaks up a bit of dressing but keeps its crunch. It is one of the most satisfying classic salads you can make.

You will need: 2 pita breads, 1 head romaine, 2 tomatoes, 1 cucumber, 4 radishes, 3 green onions, 1/2 cup parsley, 1/4 cup mint. Dressing: 1/4 cup olive oil, 3 tablespoons lemon juice, 1 garlic clove, 1 teaspoon sumac, salt.

How to make it: Cut the pita into pieces, brush with oil and bake at 400 F for 8 minutes until crisp. Chop all the vegetables and herbs. Whisk the dressing. Toss everything together with the pita right before serving. Sprinkle extra sumac on top.

Mexican Tomato Salad With Cotija

This simple Mexican salad is like pico de gallo turned into a side dish. Juicy tomatoes, onion, jalapeno and cilantro are tossed with lime juice and topped with crumbly, salty cotija cheese. It is perfect next to tacos, grilled chicken or rice and beans. Would you add avocado to it? Most people say yes!

You will need: 4 ripe tomatoes, 1/2 white onion, 1 jalapeno, 1/2 cup cilantro, juice of 2 limes, 1/2 cup crumbled cotija or feta, salt, 1 avocado (optional).

How to make it: Cut tomatoes into chunks and finely chop the onion, jalapeno and cilantro. Toss in a bowl with lime juice and salt. Add diced avocado if using. Crumble cotija over the top just before serving.