Top Results for Dip Salad

Known in Greece as horiatiki, Greek salad is a village-style dish built around chopped tomatoes and cucumbers with onion and olives. Feta is commonly placed on top as a substantial piece rather than scattered in small crumbs. Olive oil and dried oregano provide the characteristic dressing and season...

Usually credited to Italian-American restaurateur Caesar Cardini in 1920s Tijuana, Mexico, Caesar salad combines crisp romaine lettuce with croutons and a rich emulsified dressing. Olive oil and egg give the dressing body, while citrus supplies acidity. Garlic and Parmesan contribute its savory char...

Originating in Nice in southern France, salade Niçoise brings tomatoes together with ingredients such as hard-boiled eggs and local olives, with anchovies or tuna providing a savory fish component. It is commonly presented as a composed salad, allowing the ingredients to remain visible rather than d...

Known as larb or laab, this Lao meat salad is widely eaten in Laos and neighboring Isan in northeastern Thailand. Chicken, pork, beef, and duck are common choices, usually minced and cooked before being mixed with seasonings. In familiar Lao and Isan versions, lime juice and fish sauce provide a sou...

Finely chopped flat-leaf parsley provides the main substance of traditional tabbouleh, rather than serving as a garnish for a bowl of grain. This vegetarian Levantine salad is closely associated with Lebanon and Syria, including their mountain communities. Diced tomatoes, onions, and fresh mint join...

Minced chicken forms the base of larb gai, a salad associated with Lao cuisine and the Isan region of northeastern Thailand. Cooked chicken is mixed with fish sauce and lime juice, then seasoned with dried chili and ground toasted rice. Mint and cilantro contribute fresh herbal notes, while the rice...

Crisp vegetables and pieces of toasted or fried pita distinguish fattoush from other Levantine salads. Popular in Lebanon, Syria, and Palestine, this eastern Mediterranean dish combines seasonal produce such as tomatoes, cucumbers, and radishes with fresh mint and parsley. The bread adds a contrasti...

This classic hummus recipe offers a straightforward preparation using chickpeas, tahini, lemon juice, and garlic. It’s notable for its no-cook simplicity and authentic middle-eastern flavor profile. The addition of olive oil and paprika elevates the presentation and taste. This dip is ideal for vega...

This extra virgin olive oil is produced from Hojiblanca olives grown in the Rincón de la Subbética region of Córdoba, Spain. The variety’s unique characteristics contribute to a distinctive flavor profile often described as green banana and fresh herbs. It's certified organic and cold-pressed, makin...

Associated with the Brown Derby restaurant in 1930s Hollywood, Cobb salad is an American composed salad that combines chopped greens with chicken and bacon. Hard-boiled egg and avocado add richness, while tomatoes provide a fresher contrast. Roquefort or another blue cheese contributes a sharp, salt...

A poached egg turns bitter frisée lettuce into the substantial French bistro dish known as salade Lyonnaise. Originating in Lyon and associated with the city's bouchon dining tradition, the salad combines these curly greens with crisp lardons, small pieces of cured pork. Toasted croutons add another...

Frantoia Extra Virgin Olive Oil is crafted from Sicilian Nocellara del Belice olives, renowned for their distinctive flavor profile. The cold-pressed process preserves a grassy, artichoke note alongside a remarkably smooth texture. This oil is ideal for enhancing salads and enjoying in raw preparati...

Panzanella is a traditional Italian bread salad originating from the regions of Tuscany and Umbria. The dish relies on day-old, stale bread that is soaked in water and vinegar to soften it. It is then combined with a mixture of fresh tomatoes, onions, and basil, and dressed with olive oil. Panzanell...

Nam tok is a northeastern Thai and Lao salad of grilled, sliced beef dressed while still warm with fish sauce, lime juice, ground toasted rice, dried chili, sliced shallot, mint, and cilantro. The Thai name translates to "waterfall," referring to juices that drip from the meat during grilling. Like...

Dukkah is an Egyptian culinary condiment consisting of a dry mixture of toasted nuts, seeds, and aromatic spices. Traditional ingredients typically include hazelnuts or chickpeas, sesame seeds, coriander, and cumin, all ground together to create a coarse texture. It is utilized by diners as a savory...

Dakos, also called koukouvayia, is a Cretan meze built on a hard barley rusk called paximadi. The rusk is briefly moistened, typically with water or olive oil, then topped with grated ripe tomato, crumbled mizithra or feta cheese, olives, capers, and dried oregano, and finished with Cretan extra-vir...

Gado-gado is an Indonesian salad consisting of blanched vegetables, such as green beans, potatoes, and spinach, combined with hard-boiled eggs, tofu, tempeh, and compressed rice cakes. The dish is unified by a peanut sauce dressing known as bumbu kacang, which is made from ground peanuts, palm sugar...

Yam Nuea is a Thai salad featuring thinly sliced grilled beef that is tossed with a spicy, sour, and savory dressing. The dressing consists of lime juice, fish sauce, ground dried chili, and palm sugar, which coat the meat and vegetables. The salad is traditionally mixed with shallots, lemongrass, f...

Woon Sen Salad is a Thai dish featuring glass noodles (also known as cellophane noodles or mung bean noodles) combined with a dressing that typically balances sweet, sour, salty, and spicy flavors characteristic of Thai cuisine. The light, translucent noodles are tossed with ingredients such as minc...

Gado gado is an Indonesian vegetable dish featuring boiled vegetables like long beans, tofu, and tempeh tossed in a rich peanut sauce. It’s considered a national dish and is notable for its complex flavors developed through the sauce's blend of sweet, savory, and spicy elements. The dish appeals to...

Caponata is a Sicilian cooked vegetable dish made primarily with diced eggplant. The preparation includes celery, onions, tomatoes, capers, and olives, dressed with olive oil and vinegar to produce a characteristic sweet-and-sour flavor profile. Sugar, raisins, or pine nuts are often added depending...

Kinilaw is a Filipino dish consisting of raw fish or other seafood cured in vinegar or citrus juice. The curing process uses the acidity to cook the seafood, which is then mixed with ingredients such as onions, ginger, garlic, chili peppers, and coconut milk in some regional versions. It is consider...

Yam Som O is a Thai salad built around pomelo citrus segments. The pomelo is combined with ingredients such as toasted coconut flakes, shrimp, chicken, peanuts, shallots, and chili peppers. The dressing is made from lime juice, fish sauce, and sugar, producing a balance of sour, salty, sweet, and sp...

Ligurian cappon magro is an elaborate Genoese composed salad of layered fish, seafood, and vegetables dressed with a green herb sauce, historically prepared as a grand feast dish for special occasions in Liguria.

Yum Woon Sen is a Thai salad made with glass noodles, known as woon sen, which are typically mung bean vermicelli. The noodles are tossed with shrimp, ground pork, onions, tomatoes, and bird's eye chilies, then dressed with lime juice, fish sauce, and sugar. It can be served warm or at room temperat...

Graza Drizzle is an extra virgin olive oil made from Picual olives grown in Jaén, Spain. It is positioned as a finishing oil, with the olive flavor intended to remain noticeable after the food has been prepared. Early-harvest olives give it a green, peppery character, making it distinct from oils se...

Shopska Salata is a salad recognized as a national dish of Bulgaria. It consists of diced tomatoes, cucumbers, raw onions, and roasted or raw bell peppers, topped with grated sirene, a white brined cheese similar to feta. The salad was developed in the 1960s and is named after the Shopluk region spa...

Laphet, also spelled lahpet, is a fermented tea leaf preparation from Myanmar considered the national dish of the country. Fresh tea leaves are fermented or pickled through a process involving pressure and aging, producing a distinctive sour and slightly bitter flavor. The most common preparation is...

Salade de Lentilles Vertes is a French cold salad prepared with firm green lentils, frequently the AOC- and AOP-protected Lentille verte du Puy cultivated in the Auvergne region. The cooked lentils are combined with a vinaigrette dressing and ingredients such as shallots, mustard, and fresh herbs. T...