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."
(NOTE: All photos are courtesy of Sonia Tashjian.)
Here are some traditional, regional vegetable salads from our cuisine.
boiled herbs, greens, salt-pepper, oil, vinegar
WITH PURSLANE- Region: Aintap
|Salad with Purslane|
purslane, a small tomato, a small pepper, garlic, oil, vinegar, mint, salt-pepper
WITH TOMATO –Region: Musaler
|Salad with Tomato|
tomato, a small onion, greens, salt-pepper, oil, lemon or vinegar
WITH CABBAGE – Region: Musaler
|Salad with Cabbage|
SALAD WITH POTATO
SALAD WITH LETTUCE
lettuce, green onion & garlic, salt-pepper, lemon or vinegar, oil.
boiled eggplant, salt-pepper, mint, garlic, vinegar & water. Marinate eggplant overnight in this mixture; served with lentil klorchik**
WITH ONION – Region: Musaler
|Salad with Onion|
onion, greens, salt-pepper, oil, pomegranate molasses (combine with tomato paste, if desired)cucumbers, garlic, mint, salt, oil, vinegar
SALAD – Region: Urfa
**Lentil Klorchik is a mixture of cooked lentils, fine bulgur and seasonings shaped into small balls.