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24 of the World’s Best Salads (and the Stories Behind Them)

Salads: they’re more than just lettuce in a bowl.

From crisp cucumbers in Japan to fermented tea leaves in Myanmar, the humble salad is a global canvas — one that reflects history, geography, culture, and tradition. Some are hearty meals, others are light accompaniments. Some are dressed in vinegar, others in peanut sauce or creamy mayo. And while the ingredients may vary wildly, the heart of a great salad is always the same: balance, freshness, and a little magic in the mix.

Let’s travel the world one bite at a time with 24 of the most beloved, iconic, and flavor-packed salads from every corner of the globe.

Panzanella (Italy)

A Tuscan classic born from frugality. This bread salad soaks up briny sherry vinegar, ripe tomatoes, cucumbers, celery, spring onions, and olive oil. At NYC’s Via Carota, it’s a runaway favorite. Proof that day-old bread can still steal the show.

Salade Niçoise (France)

A Mediterranean masterpiece packed with tuna, green beans, potatoes, olives, anchovies, eggs, and tomatoes. First elevated by French chef Auguste Escoffier and adored by Julia Child, it’s summer on a plate.

Yusheng (Singapore)

Also known as the “prosperity toss,” this Lunar New Year tradition is both ritual and salad. Shredded veggies, raw fish, pickled ginger, nuts, and spices get tossed high into the air for luck and abundance.

Narangi Salad (India)

A vibrant mix of oranges, chiles, carrots, cabbage, and cloves, dressed in a tangy-sweet honey vinegar. Asma Khan celebrates this spicy, refreshing citrus salad in her cookbook Monsoon.

Salat Katzutz (Israel)

Simple and unbeatable. Chopped tomatoes, cucumbers, and parsley tossed in olive oil, lemon juice, and salt. Often called an “Arabic salad,” it’s a staple at nearly every Israeli table.

Mexican Chopped Salad with Jicama & Pepitas (Mexico)

Chef Hugo Orozco’s version includes jicama, orange, pineapple, Persian cucumber, avocado, and toasted pumpkin seeds, all tossed in a chile-lime Tajín vinaigrette. Crunchy, juicy, spicy, and unforgettable.

Gammaldags Pressgurka (Sweden)

Pickled cucumber salad with vinegar, sugar, parsley, and white pepper. Pressed and marinated, it’s a zippy side to Swedish meatballs and hearty fare.

Shopska Salad (Bulgaria)

Tomatoes, peppers, cucumbers, onions, and parsley topped with crumbly Sirene cheese and olive oil. The colors mimic Bulgaria’s flag, and the flavors are just as patriotic.

Ensalada de Palmitos (Argentina)

A creamy, tropical salad of canned hearts of palm, avocado, tomato, and cilantro with lime dressing. It’s quick, refreshing, and the perfect sidekick to Argentina’s famous grilled meats.

Laphet Thoke (Myanmar)

A fermented tea leaf salad that’s more party than plate. Packed with garlic, peanuts, dried shrimp, and cabbage, it’s a daytime dish rich in flavor — and caffeine.

Horiatiki (Greece)

The real Greek salad. No lettuce here — just tomatoes, red onions, cucumber, olives, green peppers, oregano, olive oil, and a fat wedge of feta. Village-style and loved worldwide.

Pipirrana (Spain)

Think gazpacho, minus the blender. Tomatoes, green peppers, onions, and cucumbers get marinated in olive oil and sherry vinegar until bursting with Andalusian flavor.

Som Tum (Thailand)

Shredded green papaya, tomatoes, long beans, peanuts, and dried shrimp, tossed in a spicy-sour dressing. It’s a street food staple — crunchy, fiery, and deeply satisfying.

Cobb Salad (USA)

Born in 1930s Hollywood, this fridge-cleanout turned icon includes bacon, chicken, blue cheese, avocado, hard-boiled eggs, and tomatoes. Originally served tableside at The Brown Derby.

Tabbouleh (Lebanon)

A parsley-packed salad with bulgur wheat, tomatoes, mint, lemon juice, and olive oil. It’s bright, herby, and proof that parsley is more than just a garnish.

Sunomono (Japan)

A minimalist Japanese cucumber salad with rice vinegar, soy sauce, sugar, and sesame seeds. Light, crisp, and the perfect palate cleanser.

Schwäbischer Kartoffelsalat (Germany)

A broth-based potato salad from Swabia, free of mayo and full of tangy flavor. Best served warm, garnished with chives.

Gado-Gado (Indonesia)

A hearty “mix-mix” of blanched and raw veggies, tofu, eggs, lontong (rice cake), and a rich peanut sauce. Variations abound across regions, but the sweet-salty-sour magic remains the same.

Shirazi Salad (Iran)

Chopped cucumber, tomato, and onion dressed in lemon juice or verjuice and mint. Served with rice and stews, this cooling salad is a staple on Persian tables.

Olivier Salad (Russia)

A creamy, festive potato salad with ham, peas, carrots, and mayonnaise — often served at holidays and family gatherings. Originally crafted in 1860s Moscow by chef Lucien Olivier.

Waldorf Salad (USA)

From the Waldorf-Astoria Hotel, this iconic salad features apples, celery, mayo, and (later additions) walnuts, grapes, and raisins. A sweet, tangy classic with old-school charm.

Caesar Salad (Mexico)

Yes, Mexico. Born in Tijuana at Hotel Caesars in the 1920s, the Caesar salad still shines with its anchovy-garlic-Parmesan dressing and crisp romaine leaves.

Timatim (Ethiopia)

A tomato and onion salad brightened with lemon juice and the warm spices of berbere. Served with injera, this side dish brings heat and zing in equal measure.

Kachumbari (East Africa)

A refreshing tomato, onion, and chili salad found across Kenya and Tanzania. Simple, spicy, and served with grilled meats or rice, it’s a summer staple year-round.

Final Bite

Salads are far more than diet food or side dishes. They’re a window into culture, climate, and creativity — sometimes even a celebration. Whether it’s the satisfying crunch of jicama in Mexico or the tang of pickled cucumbers in Sweden, each of these dishes carries a story worth savoring.

Let your next salad be an adventure.