Salads

una salad with eggs, corn and fresh vegetables served in a white bowl Tuna Salad

Healthy and easy tuna salad recipe with eggs, fresh vegetables and corn. No mayo – perfect for lunch, dinner or a light healthy meal.

Radish salad with sour cream recipe Radish Salad with Sour Cream

Radish salad with sour cream is a light and simple salad that can be easily cooked with a minimum of ingredients; the salad recipe includes only radishes, eggs and sour cream.

Bean salad recipe Bean Salad

Bean salad - one of many salad recipes, the bean salad recipe includes celery, carrots, lettuce, as well as vegetable oil and spices.

Red cabbage salad recipe Red Cabbage Salad

Red cabbage salad is cooked according to a very simple recipe, but in order for such a salad to turn out tender, there are some features of its cooking.

Herring potato salad recipe Herring Potato Salad

Herring potato salad - a slightly unusual salad recipe, the herring potato salad recipe includes apples, salted cucumbers and many other ingredients.

Crab stick salad recipe Crab Stick Salad

Crab stick salad is one of the traditional salads that are prepared for the New Year and other holidays; this salad is distinguished by its lightness and unique taste.

Mimosa salad recipe Mimosa Salad

Mimosa salad is one of the traditional salads that are usually cooked for the New Year and other holidays; the recipe for Mimosa salad is simple and cooked from available ingredients.

Olivier salad recipe Olivier Salad

Olivier salad is a traditional salad recipe, which in many countries is prepared for the New Year; the recipe for Olivier salad is simple and does not contain exotic products.

Herring under a fur coat recipe Herring Under a Fur Coat

Herring under a fur coat salad is one of the salads that many cook for the New Year holidays; the herring fruit fur coat recipe does not require much effort to cook this dish.

Fresh cucumber salad in sour cream recipe Fresh Cucumber Salad in Sour Cream

Salad of fresh cucumbers in sour cream is cooked according to a very simple recipe from Ukrainian cuisine; it is a very tasty and satisfying salad, which also looks beautiful.

Beet salad recipe Beet Salad

Beet salad is one of the traditional recipes in Ukrainian cuisine; the recipe for beetroot salad is very simple; beets are widely used in Ukrainian cuisine.

Fruit and cream salad recipe Fruit and Cream Salad

Fruit and cream salad according to an American cuisine recipe is a combination of sweet fruits and heavy cream that organically complement each other.

Cod salad with tomatoes recipe Cod Salad with Tomatoes

Cod salad with tomatoes is a traditional recipe of German cuisine, the salad is very tasty, filling and easy to prepare from simple ingredients.

Fruit and vegetable vinaigrette recipe Fruit and Vegetable Vinaigrette

A vinaigrette of fruits and vegetables can be cooked according to a recipe from Jewish cuisine, and although the vinaigrette recipe includes many ingredients, it is very simple to cook.

Vegetable vinaigrette recipe Vegetable Vinaigrette

Вінегрет з овочів – дуже смачний салат, і хоча в рецепт вінегрету з овочів входить велика кількість інгредієнтів, вони дуже органічно об'єднуються в цій страві.

Sauerkraut salad with cranberries and apple recipe Sauerkraut Salad with Cranberries and Apple

The recipe for sauerkraut salad with cranberries and apple is not simple, but very simple, however, the result is a very tasty and healthy sauerkraut salad.

Fresh tomato and cucumber salad recipe Salad with Fresh Tomatoes and Cucumbers

Salad with fresh tomatoes and cucumbers is a simple recipe for a summer salad with fragrant herbs that is easy to prepare at home.

Potato salad recipe Potato Salad

Potato salad - a simple recipe for a warm salad of potatoes and green onions, this salad recipe is very simple to prepare, while being a very tasty dish.

White cabbage salad recipe White Cabbage Salad

To say that the recipe for white cabbage salad is simple is to say nothing, the recipe for this salad includes only white cabbage.

Salads are a separate page of culinary experience, where even the simplest ingredients can sound new. I’ve learned to choose ingredients not only by taste but also by texture: I pair soft avocado with juicy cucumber and dense carrot with tender lettuce leaves. In my practice, there’s no universal recipe, because everything depends on the season and the occasion. In summer, I prepare cold vegetable salads with fresh herbs, and in winter, hearty versions with roasted root vegetables or grains. The main thing is not to overload the dish – to keep a sense of lightness. I always pay attention to the dressing: homemade oil, mustard, yogurt, or citrus acid should act as a unifying accent. This little detail often distinguishes an ordinary salad from one that truly stands out. And one more secret – letting the finished dish rest for a few minutes before serving: the components blend flavors better but don’t lose freshness. This approach helps create harmonious salads effortlessly, preserving the natural look and taste of the ingredients.

Salad Recipes

When I create new salad recipes, I always focus on balance: freshness, acidity, texture, and nutrition. Over years of cooking, I’ve realized that a salad must have a central focus – an ingredient that sets the tone. It could be roasted beetroot, boiled beans, or even caramelized onions. If everything is mixed without a clear idea, the dish loses its distinctiveness. To avoid this, I first think through the color palette and type of dressing: creamy, oily, dairy-based, or light citrus. Then I determine which components will support the main flavor. For example, I add goat cheese and walnuts to sweet beets, and mint and lemon to cucumbers. To keep the salad crisp, I never salt the vegetables in advance, since salt draws out moisture. I serve it right after mixing because even the perfect dressing won’t save the vegetables if they sit too long. For festive versions, I add pomegranate seeds or toasted seeds – they create a celebratory mood without unnecessary complexity. This approach maintains a balance between simplicity and elegance, which I always value in home cooking.

Combining Ingredients in Salads

Over the years, I’ve developed my own system of combinations based on contrasts of textures and flavors. For example, sweet carrots go well with tart apples and sharp cheese, while soft avocado pairs beautifully with crunchy radish. Such contrasts create depth. In my experience, the best results come from three main groups: vegetables, protein components, and dressing. When one is missing, the salad feels incomplete. I never mix too many different vegetables – a maximum of five – otherwise, the individuality of each is lost. If I want more volume, I add greens or grains. To make the salad look appetizing, it’s important to cut the ingredients to the same size. Uneven cutting can ruin not only the appearance but also the texture balance. For dressings, I use only freshly squeezed juices, as store-bought sauces often dominate and destroy the natural aroma. I also always consider serving temperature: warm salads bring out the aroma of proteins, while cold ones preserve crunchiness. This way, it’s possible to create perfect balance even in the simplest combination.

Salad Dressings

I’ve always believed that the dressing defines the mood of a salad. A light oil mixture with a drop of lemon creates a sense of freshness, while a thick yogurt sauce adds heartiness. In my practice, I’ve noticed the main mistake is overdoing it. If there’s too much dressing, it masks the flavor of the vegetables. So, I always pour it gradually, mixing after each spoonful. For delicate leafy salads, I choose mild oil without bitterness, and for roasted vegetables – aromatic mustard or sesame oil. When preparing for a festive table, I make more complex dressings with honey and balsamic vinegar – they add depth. Over time, I’ve learned to store dressings in small jars, so the salad isn’t overloaded right away: before serving, I just shake and add the needed amount. This simple rule has saved me more than once, especially during big preparations. Sometimes I experiment with aromatic herbs – rosemary, basil, dill – they give the sauce character without dominating. Such details form an author’s style even in home cooking.

Seasonal Salads

Seasonality is my main guideline. In spring, I enjoy the first crunchy cucumbers, dill, and green onions. In summer, tomatoes, peppers, and young zucchini reign on the table. In autumn, I love making salads with pumpkin, beets, carrots, adding nuts or seeds. In winter, I often turn to fermented or roasted vegetables because they retain flavor and benefits. Over the years, I’ve learned: the closer a product is to its season, the fewer spices or dressings it needs. The biggest mistake is trying to recreate a summer salad in January using greenhouse vegetables. Such dishes lack character. It’s better to make a warm salad with roasted potatoes and mushrooms – it’s both hearty and comforting. I always adapt recipes to the weather: cold salads for the heat, denser ones for cool days. Seasonal ingredients are not only tastier but also healthier, so I always plan my menu based on the market, not the fridge. This approach makes cooking lively and natural, and the dishes truly homemade.

Tips for Serving Salads

Serving a salad is the final but extremely important step. I always use cold plates for fresh vegetable salads and warm ones for roasted dishes. The color of the dishware matters: on a light background, the salad looks brighter, and on a dark one, deeper. Over the years, I’ve noticed that even the simplest dish is perceived differently if you decorate it with a few basil leaves or lettuce petals. The main thing is not to overload with decor. When I prepare several salads at once, I follow the principle of variety: one light with greens, another grain-based or protein-based. To prevent the dish from wilting, I mix the components just before serving. If the salad is served at a banquet, I keep the dressing separate so guests can add it themselves. It’s not only convenient but also shows respect for different tastes. Sometimes I serve salads in transparent glasses or small individual bowls – this way, each guest gets their own composition. It creates a feeling of care and completeness, which for me is always a sign of true culinary artistry.