Salad is one of the most popular foods because it is considered a healthy food. This food has many variations. One of them is a salad from European countries made from a variety of ingredients, not only vegetables. These are the types of salads in Europe that are popular.
- Horiatiki, Greece
The combination of feta cheese with cucumbers, tomatoes, and onions is known as horiatiki. This European salad appeared in the 1960s and 70s in the Plaka area of Athens in response to government restrictions on the price of “simple salads”.
That piece of feta turns a simple vegetable mix into a specialty dish that can cost a fortune in restaurants. However, the idea of mixing soft white cheese with sour vegetables is not new.
Tomato roots and feta which are snacks for rural farmers are reflected in the name horiatiki which means farmer’s salad. Some regional variants include using other white cheeses and adding olives, capers, and green peppers, but horiatiki has its rules.
Horiatiki doesn’t use lettuce. This salad is a summer dish and lettuce is only grown in Greece in winter. Also, the horiatiki should not be mixed much before serving, the cheese on top should be in one large piece.
Then the tomatoes and cucumbers should be cut into large pieces and not diced. No red peppers and should be served in a shallow bowl with bread instead of pita.
- Rosoli, Finland
Rosellis are generally an essential component of a typical Finnish Christmas dinner, but this European type of salad is a fresh mix of flavors that’s perfect for any time of year.
The basic ingredient of rosoli is a mixture of sweet, starchy, and vinegar, and should always start with the trio of root vegetables, generally carrots, beets, and potatoes. The pickles add tamarind and onions bring a hint of heat.
The sauce is sour cream or crme fraîche with mild vinegar added. Perhaps because beets will turn everything pink, rosoli is often served in layers, each vegetable chopped and stacked. If you dare, you can add pickled herring.
- Shopska Salad, Bulgaria and Southeastern Europe and Balkan Countries
Cold salad sopszka is very popular throughout the Balkans and Southeastern Europe. This type of salad in Europe is the most famous national dish and salad in Bulgaria. Some of the materials were chosen so that the colors resemble the three colors of the Bulgarian flag, to evoke state sentiment.
This salad is made with cucumbers, tomatoes, raw or roasted peppers, onions or scallions, siren (white brine cheese), and parsley. Usually, the vegetables are diced and salted, then tossed with sunflower oil (or olive oil) which is sometimes supplemented with vinegar.
However, the addition of vinegar contributes to the sour taste that the tomatoes have given off. In restaurants, dressings are served separately. Finally, the vegetables are covered with a thick layer of grated or diced siren cheese. This salad is often served as an appetizer with rakia.
- Surówka, Poland
Surówka is a type of salad in Europe originating from Poland. This traditional salad consists of fresh fruit and vegetables. Surówka is often dressed with olive oil, pepper, salt, lemon juice, and a little sugar, or with a cream sauce made from yogurt, sour cream, and mayonnaise.
This salad is often made using coarsely grated carrots, apples, onions, white cabbage, and sauerkraut, although various other ingredients may be added depending on the season. Some variants of this salad are topped with chopped parsley or anise before serving.
Modern versions add spices such as cinnamon and cumin seeds, and often citrus fruits, dried fruits, and nuts are added. Surówka can be eaten alone or served as a side dish to a variety of delicious dishes.
- Olivier Salad, Russia
Olivier salad is a Russian salad with a variety of ingredients but is usually made with chopped vegetables, meat, and mayonnaise. The main ingredients for this salad include diced potatoes, chicken or ham, vegetables, and eggs.
Originally this salad was invented by Lucien Olivier in the 1860s. He is a chef at a popular Moscow restaurant called L’Hermitage. Olivier looked after the recipe until he died, but it is believed that the recipe was stolen by an employee who was supervising the chef.
That’s why Olivier’s salads are still made today. This salad is one of the most important entries on the New Year’s salad buffet in Russia, as well as in several other former Soviet Union countries. Another theory is that Olivier’s salad recipe was developed by one of the restaurant’s customers who wanted the salad to last even after the chef died. The current Olivier salad is nothing like the original.
This salad is called game bird mayonnaise because it is made with gourmet ingredients such as black caviar, capers, hen, and crayfish tail. Over time, salads have evolved and most of the gourmet ingredients have been replaced with more common ones such as peas, ham, chicken, and pickles.
- Wurstsalat, Germany
Wurstsalat which means sausage salad in German is a tart sausage salad made using distilled white vinegar, oil, and onions. A variation of this recipe adds sliced pickled cucumbers.
This salad is usually made from a type of boiled sausage such as Stadtwurst, Lyoner, Regensburger Wurst (two types of cooked sausage), or extrawurst. Wurstsalat is a traditional snack in southern Germany, Switzerland, Alsace, and Austria. In Austria, this salad is called Saure Wurst.
To make this dish the sausage is cut into thin slices or strips and stored, along with raw onions cut into rings or cubes, in a vinegar and oil marinade, lightly seasoned with pepper, salt, and sometimes paprika.
Common additives include radishes, cucumbers, parsley, or finely chopped scallions. Usually, wurstsalat is served with bread and sometimes with french fries.
- Nicoise Salad, France
Salad Nicoise originates from Nice in the French Provence region. This type of salad in Europe is a true national treasure for this country. Flavorful and colorful, this salad can be served alone as a main course but is more often used as a garnish for a variety of meat or fish dishes.
Nicoise consists of fresh tomatoes, black olives, anchovies, nuts, capers, and a little lemon juice. Usually, this salad is seasoned with traditional Provençal seasonings including garlic, olive oil, and basil.
An authentic Nicoise salad should always be prepared with the freshest raw vegetables, as a sign of respect for the quality and taste of local ingredients. Popular as a summer lunch menu, this salad has spread all over the world.
- Panzanella, Italy
Panzanella is an Italian salad made from strips of stale and moist bread, topped with tomatoes, basil, or onions, and olive oil and vinegar dressing. This salad is a Tuscany specialty.
This salad is usually served in the summer by making use of fresh summer vegetables that are in season. Sometimes Panzanella can be added with other ingredients such as olives, cucumber, and cheese.
This salad was first described in the 1500s in a poem by the famous artist and poet named Bronzino. The name of this dish comes from two words, namely pane, meaning bread, and zanella, meaning soup bowl.
However, some people disagree and claim that Panzanella comes from the word panzana, which means food.
It is believed that Panzanella was invented out of necessity, as a tool to take advantage of unwanted ingredients, such as stale bread. Despite its name, Panzanella remains a classic Tuscan summer treat filled with fresh and flavorful ingredients.
- Huzarensalade, Netherlands
Huzarensalade is a Dutch salad. Usually, this salad is prepared with a combination of potatoes, cucumber, sour apple, carrots, cucumber juice, onion, ham or veal, or cooked beef, peas, mayonnaise, and seasonings.
The vegetables are cooked and mixed with other ingredients, and the salad is usually refrigerated before garnishing and serving. This salad is named after the salad prepared by the Hussars, namely the Hungarian cavalry.
These soldiers usually go behind enemy lines and go unnoticed by the enemy, so they use cooked food and mix it “on the spot” to make this salad.
Huzarensalade is served as a salad that accompanies grilled meat. Usually served buffet style for Christmas or New Year’s Eve.
- Sillsalat, Sweden
This Swedish salad is traditionally served at Christmas smörgåsbord. Sillsalat is a salad that combines finely chopped or pickled minced herring with diced boiled potatoes, pickles, pickled beets, apples, and chopped onions.
Then put all the ingredients in a large bowl and lightly stir in the sweet and sour sauce made with water, vinegar, pepper, sugar, and cream or yogurt if desired.
For a nice color, the salad can be enriched with whipped cream seasoned with beet juice. Sillsalat is usually garnished with chopped parsley and served with sliced boiled eggs, rye bread, and sour cream.
Salads have many variations which are the types of salads in Europe on this list. If you are curious about this European salad variation, you can try making your own at home. Happy creative!