Traditional Armenian Salads by Sonia Tashjian

According to Sonia Tashjian, "When preparing salads, contemporary nutritionists suggest using fewer, rather than more, ingredients. It is no surprise that our ancestors were on the right track. Their salads were very simple using fresh, local ingredients which kept them well-nourished.

The word SALAD comes from the word ‘sal’, meaning salt. Salt is sprinkled on the fresh or boiled vegetables, seasoned with vinegar, spices and oil; sometimes onion and/or garlic are added."

All photos are courtesy of Sonia Tashjian.

Here are some traditional, regional vegetable salads from our cuisine.

Salad with Chard

SALAD WITH HERBS (CHARD)

boiled herbs, greens, salt-pepper, oil, vinegar

Salad with Purslane

SALAD WITH PURSLANE- Region: Aintap

purslane, a small tomato, a small pepper, garlic, oil, vinegar, mint, salt-pepper

Salad with Tomato

SALAD WITH TOMATO –Region: Musaler

tomato, a small onion, greens, salt-pepper, oil, lemon or vinegar

Salad with Cabbage

SALAD WITH CABBAGE – Region: Musaler

cabbage, garlic, salt-pepper, mint, sumac, oil, vinegar

Salad with Potato

SALAD WITH POTATO

cooked potato + greens + cumin + salt-pepper + oil + vinegar or lemon

Salad with Lettuce

SALAD WITH LETTUCE

lettuce, green onion & garlic, salt-pepper, lemon or vinegar, oil.

Salad with Eggplant

SALAD WITH EGGPLANT – Regions: Marash, Aintap

boiled eggplant, salt-pepper, mint, garlic, vinegar & water. Marinate eggplant overnight in this mixture; served with lentil klorchik**

Salad with Onion

SALAD WITH ONION – Region: Musaler

onion, greens, salt-pepper, oil, pomegranate molasses (combine with tomato paste, if desired)

Cucumber Salad

CUCUMBER SALAD – Region: Urfa

cucumbers, garlic, mint, salt, oil, vinegar

**Lentil Klorchik is a mixture of cooked lentils, fine bulgur and seasonings shaped into small balls.