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Salads from Around the World (with Recipes)

By: Author Doina Johnson

Posted on Published: February 22, 2023 - Last updated: November 21, 2023

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Whether you’re looking for inspiration, or just tired of salads being an afterthought when it comes to tasty food, our salad recipes from around the world will open your mind and deepen your palate with delicious combinations and refreshing fusions from all four corners of the globe.

Salads have been one of mankind’s trusted staples for thousands of years and can be found in pretty much any world cuisine in so many different forms and variations.

Be it for a complementary side, or a light, refreshing lunch to enjoy in the summer heat, our salad recipe rundown is a great place to get those creative culinary juices flowing and stoke your excitement for one of the world’s most popular and loved dishes.

We will continue to add new and beloved recipes from all over the world to this list, so feel free to bookmark this page and come back every few months to see what exciting new salads we’ve added to the list.

Fattoush Salad

A Levantine staple and hugely popular in the likes of Lebanese cuisine , fattoush salad delivers a sumptuously satisfying combination of crunchy and juicy goodness.

The salad is traditionally made from fried or toasted khubz, a flatbread popular in Arabic cuisines, mixed with plenty of greens and fresh vegetables, among which cucumber, tomatoes, and radish are common inclusions.

Dressed with a sweet and sour blend of varying combinations of oil, lemon juice, sumac, and/or pomegranate molasses, fattoush salad is ideal for anyone who loves refreshing salads and longs for a little bread-based crunch to go with the greens and moisture.

Greek Salad

Known as a farmer’s breakfast or lunch in Greece due to the humble ingredients used, horiatiki (Greek salad) is a wonderfully textural salad, placing a slab of creamy yet crumbly feta cheese on a bed of juicy tomatoes, crisp cucumber, crunchy onion, and fleshy olives, coated in a dressing of earthy olive oil and seasoned with salt and oregano.

Greek salad is a true meld of classic Mediterranean flavors , and if you close your eyes as soon as those earthy, herby aromas hit, you can easily imagine yourself dining al fresco outside a white Greek villa with the sun bathing the cobbled street that runs next to your diner table.

If you love herby, zesty, and acidic flavors, tabbouleh, a renowned Levantine and Middle Eastern meze, especially popular in Lebanese and Syrian cuisines, should be added to your must-try list.

Our recipe, which closely follows Lebanese and Syrian tabbouleh, coats a hefty dose of finely chopped parsley, tomato, and onion mixed with bulgar wheat in a zesty dressing of olive oil and lemon juice.

Garnished with lemon slices and served as a meze with plenty of other dishes, such as pita or baba ganoush, tabbouleh delivers a deep, intense, and herby flavor like no other salad.

Caprese Salad

A classic example of the simplicity of Italian cooking , Caprese salad is a fresh 5-ingredient salad that is as beautiful as it is moist and juicy.

Consisting of sliced mozzarella and tomatoes, topped with fresh basil, a drizzle of olive oil, and a generous sprinkle of salt, Caprese salad is refreshing and comforting and can be ready in five minutes or less.

Perfect as a centerpiece for a dinner party or celebration, its green, white, and red colors, as with Pizza Margherita, symbolize the Italian flag. So if you want to put on an Italian-themed night, or are inviting Italian family or guests over, this salad is a great place to start.

So many foods provide a unique insight into a life that has long passed us by, and that is very much the case for traditional Panzanella. When prepared in its original form, this simple salad is an honest, humble representation of the resourcefulness of farmers and peasants from the regions of Tuscany and Umbria, many generations ago.

Traditionally, panzanella was a salad of stale bread that had been soaked in water (sometimes with vinegar) overnight, and mixed with chopped onion and tomato once dried. Modern takes on the recipe, including ours, toast or fry the bread, rather than soaking it, to give the salad a welcome crunch to balance the moisture.

Many modern Panzanella recipes have added various ingredients, from herbs like basil to olive oil and vinegar dressings. However, traditionalists will always argue that, in its purest form, you only need bread, tomatoes, and onions to make a ‘real’ Panzanella.

Shopska Salad

A dish loaded with crunchy, crumbly, and juicy goodness, Shopska salad is a culinary treasure in Bulgarian cuisine: so much so that the salad colors of red, green, and white symbolize the Bulgarian flag.

Also popular in North Macedonia , Serbia , and found in similar variations throughout Southeast Europe, authentic Bulgarian Shospka is simple to assemble. It consists of chopped tomatoes and peppers (the red), and chopped onions and cucumbers (the green), topped with a white farmer’s cheese, or sirene, lightly dressed with sunflower oil, and seasoned according to preference.

Our recipe takes heavy influence from traditional Shopska salad, with a few alterations, and is perfect for a simple, cold salad to enjoy as a light lunch or to nourish you throughout the summer.

Macedonia de Frutas (Fruit Salad)

Need a showstopper of a salad to serve up on a hot summer’s day that’s sweet, refreshing, and loaded with flavor? Try our fruit salad recipe and watch how many smiles it puts on faces.

Prolific throughout several Mediterranean countries and also popular in South American cuisines , including Argentinian cuisine , the variations of this fruit salad are wild and vast.

Our recipe is a mouthwatering blend of diced summer and tropical fruits soaked in a citrussy dressing of orange and lime juice. It is brimming to the edge of the bowl with sweet, tart, and juicy goodness!

Mizeria (Cucumber Salad)

Looking for simple and creative ways to use spare cucumber you may have in the refrigerator? Polish mizeria puts the spotlight on this often overlooked and neglected ingredient in a salad that is as simple to make as it is breathtakingly refreshing.

Traditional mizeria is a dish of thinly sliced (or sometimes grated) cucumber and either sour cream or kefir, mixed with sugar for sweetness, lemon juice for activity, and various herbs such as dill for freshness. It is a staple of Polish cuisine and hugely popular in countries with large Polish communities.

Served chilled, this crisp and creamy salad is the ideal remedy for cooling off in the hot summer sun out on the patio. You can mix up a large batch in minutes, and enjoy it for lunch, as a side, or just as a snack when you’re feeling peckish but want to keep things simple.

Israeli Chopped Salad (Salat Katzutz)

A salad that delights and comforts with its crunch, acidity, freshness, and aroma, Israel’s national salad is another classic example of the popularity of diced vegetable salads across the Levant and the Middle East.

The fine dicing of the vegetables is a measure of quality of the salad and is the marker used by kibbutz chefs. While an Israeli salad will vary depending on region, it commonly consists of diced onion, cucumber, tomato, and pepper, along with other ingredients, soaked in a lemon juice and/or olive oil dressing.

You can enjoy it for breakfast with yogurt and za’atar, a traditional spice mixture, mop up those juices at lunch with a few slices of fresh pita bread, or add tahini and sumac for some heat and earthiness at dinner.

It’s a salad similar to Shirazi salad and Salata Baladi (discussed below).

Shirazi Salad (Sālād Shirāzi)

Satisfyingly crisp and refreshing, Persian shirazi salad is an incredibly versatile dish. Eaten on its own during the sweltering Iranian summers, as a side to combat the heat and spice of kebabs and stews, and all year round as a starter or side, shirazi salad is one of Persian cuisine ’s most popular dishes.

Traditionally, it is a dish of Persian cucumber, tomato, and onion, all of which have to be finely diced for an authentic salad. These ingredients are bound by a juice known as ab-ghooreh, or verjuice, a traditional sour (or unripe) grape juice. Sometimes, this juice is substituted for lemon or lime juice.

The salad is finished with dried mint and left to sit for at least an hour to let those flavors meld. Additional ingredients, such as olive oil, salt, pepper, and other herbs like dill or sumac, can be used in variations of this salad.

Egyptian Salad (Salata Baladi)

Its name meaning ‘local’ or ‘of the country’ is the perfect way to describe this simple yet colorful salad that brings together diced or chopped cucumber, tomatoes, and onions, coated in a dressing of oil and white vinegar and finished with a good handful of herbs and spices.

Bearing similarities to several Arabic, Levant, and Middle Eastern salads, salata baladi differs in the dicing of the vegetables, which are not as fine as the likes of Israeli or Shirazi salad, and its dressing, which brings white vinegar into the mixture, unlike in other salads that use different juices.

Each mouthful is fresh and nutritious, with a satisfying balance of juiciness and crunch. If you need a lighter dinner or a refreshing lunch to cool you down in the summer heat, as many Egyptians eat it for, this can quickly become a trusted go-to on your menu.

Olivier Salad

Look hard enough, and you will find some form of potato salad in pretty much any cuisine across the world. Olivier salad, with its deep history, fresh, earthy flavors, and creamy, filling texture, is one of Europe’s most popular styles of potato salad. It is found in Russia , Eastern Europe, and the Baltics.

While its variations are vast and plentiful, depending on region, a standard Olivier salad usually binds diced potatoes, tender hard-boiled eggs, sweet garden peas, and plenty of nutritious root vegetables in a generous amount of thick mayonnaise.

Meat versions that include some type of diced meat, ham, or sausage are also popular. If you need a salad that packs plenty of heart, with some fresh, comforting flavor, keep a big bowl of this salad in the refrigerator, ready for when you and the family are hungry.

If you love your salads absolutely loaded with different ingredients, textures, and flavors, California’s favorite salad, the Cobb salad, could very much be the dish for you.

Often mesmerizing to lay eyes on because of its assembly, a classic Cobb salad consists of diced or chopped bacon, chicken , avocado, tomatoes, blue cheese, hard-boiled egg, and chives, neatly arranged in rows over a bed of four greens: Romaine lettuce, iceberg lettuce, watercress, and endive.

There is so much to unpack when it comes to this dish. Each mouthful is crispy and soft, sweet and salty, earthy and herby, and so much more. While its origin is hotly debated to this date, and many people have their own take on what is deemed traditional, everyone is very much in agreement of how delicious this West Coast wonder is!

A vibrant salad that dazzles when it catches the eye, there is definitely plenty of substance to go with the style when it comes to Estonian cuisine ‘s beloved rosolje.

While recipes will vary on preference, the dish is known as a beet and potato salad and gets its eye-popping pink color from the use of beetroot .

Variations of this dish are common across the Baltics and Scandinavia, and our Estonian-inspired recipe brings a foray of flavors to the fold, including flaky and salty herring and crunchy pickle, coated in a creamy dressing of mayonnaise and mustard and topped with halved boiled eggs. It’ll get your dinner guests chatting for weeks on end, that’s for sure!

Herring Under a Fur Coat (Seledka pod Shuboi)

The wonderfully named ‘herring under a fur coat’ is as much an artistic masterpiece as it is a filling and flavorsome salad.

With its bold presence and bands of color, this Russian and Baltic favorite consists of several layers of ingredients. It has a base of soft potato , on which sits a thick layer of diced herring, to which several other layers of different chopped or diced vegetables, including carrot and beetroot, are added.

Creamy mayonnaise binds the layers together, and the dish is finished with a topping of crumbled egg yolk and herbs, such as parsley, for decoration.

This truly is a showpiece salad, so it should come as no surprise it’s commonly prepared for holidays and celebrations. Along with Russian and Baltic cuisines, you’ll also find this dish in many Eastern European cuisines, and it even reaches Central Asia in Kazakh cuisine.

If you love a generous dose of sharpness, sweetness, and acidity in your salads, vinegret is a dish you can assemble and try in no time at all.

Renowned for its deep red tones, vinegret is another classic example of the popularity of beetroot-based salads in Russia, the Baltics, Scandinavia, and Eastern Europe.

Our recipe takes influence from authentic vinegret, dicing earthy carrot, sweet beetroot, acidic pickle, and soft potato and mixing them with a sharp and zesty lemon juice and oil vinegarette.

Salads tell you so much about a cuisine. They showcase the fresh, staple ingredients of the country, pay homage to the resourcefulness and creativity of everyday people, and fuel populations throughout the day with their accessibility and simplicity.

Despite all the dishes on our list being classed as salads, they are all so different, flavorful, and utterly unique in their own right.

We are so excited to continue adding to this list as we explore and try different salads from all over the world, including Asian cuisines , African cuisines , European cuisines , South American Cuisine , and North and Central American cuisines, so be sure to keep coming back for more. For now, enjoy the colors, textures, and flavors of these classic dishes, and give them a try at home.

The Epic Travel Salad

When I saw the number, I couldn’t believe it: 29 hours. It was undoubtedly going to be one of the longest travel days of my life. I’ve been to Bali twice before, but always from Copenhagen, which is about half the distance from Toronto. I almost gave it a second thought since spending that amount of time sitting upright just felt like it might end me, but the retreats were booked, and there was no backing out!

I knew what would get me through, and that was food. Lots and lots of delicious, nourishing, consciously-created food. I always always make a point of preparing meals for traveling, since eating mini, microwaved mystery munch seriously kills my vibe. Plus, the amount of calories in one of those airplane trays is barely enough to get me through one romcom and you know that I’m watching at least five in a row.

When you’re about to face any length of time on an airplane, there are a few things to take into consideration. First, fill your snack pack with foods that are hydrating: cucumbers, romaine, bell peppers, carrots, apples, oranges, celery, berries, grapes, and melon. Depending on where you’re traveling to, it can help to have the fruits and veggies already prepared or sliced, since some countries won’t let you bring in whole fruits and veg, but they will let you bring them in if they look ready to eat. It sounds nonsensical, but it works!

I love having huge vegetable salads with lentils and / or whole grains to keep me full too, since I have a tendency to stress-eat when I’m in transit and will totally mow down a bag of chips if they’re put in front of me (okay, sometimes I also eat those chips, and that is okay too, but I notice that it always prolongs my jetlag). For other filling munchies, I like my almond flour cookies , nuts like pistachios or walnuts, and granola – especially crossing so many timezones, which requires breakfast-y things. Veggie sticks are also nice, light fare that keep my crunch cravings under control.

As you can see from the photo, I bring my food in reusable containers, use washable wooden cutlery and a straw, all of which are convenient to have once I’m at my destination to use for my own cooking and storage. I also always have my 800-ml water bottle with me when I travel. I’ve mentioned it in previous posts, but it begs repeating: jetlag is exacerbated by dehydration, and drinking about half a liter (16 oz.) per hour of flight will make such an immense difference, you may never experience jetlag again. I used to suffer terribly from exhaustion for days post-travel (which really ruined my trip when it was a short one), and now it’s no big deal. I arrive, wait until a mildly appropriate time to go to bed, and wake up feeling about as normal as one could hope to. Yes, you’ll have to make friends with the flight attendants, since they are the keepers of the water, but go visit them at the back of the plane every so often for a refill, treat them like humans, and you’d be amazed at how accommodating and helpful they are. Make sure you fill your bottle before landing as well, since you never know how long it will take for you to get through customs, baggage claim and the taxi line. It always pays to have hydration close at hand.

Avoid the plane food if you can, since it is overly salted and often has added sugar. Our taste buds are actually less receptive at high altitudes, due to low air pressure, low humidity, and high levels of white noise. Yup – that is an actual thing. The way our brains interpret flavour signals is impaired, therefore, things taste different, so airlines pump up the levels of salt and sugar in their food to make them taste the way they would at ground level. If you ate that travel-sized “chicken or pasta” at your dining room table you’d be surprised at how exaggerated the flavours were.

Why is this the most epic travel salad? Because it’s got All. The. Things. Rich, hearty beets, protein-rich and satiating lentils, so it’s filling , but it’s not going to leave you feeling stuffed . And because of that whole flavours-being-less-powerful-at-high-altitudes thing, I endeavoured to add as many potent tastes as possible. Lemon, pomegranate, parsley, cumin seeds, and olives are like flavour fireworks that you can safely ignite at 30,000 feet. There is a Middle Eastern vibe going on for sure, and the multitude of textures tick every single box. You don’t want your mouth getting bored while you’re hurtling through the sky, and this combination will ensure that each bite is a surprise party.

Olives that come without their pits are often mushy and less flavourful, so I always opt to remove them myself, or leave them in until I eat them. The problem with leaving the pits in the olives in this situation, is finding a place to put them on your teeny table real estate (the airsick bag is a great option, just sayin’…and yes, I’ve really thought of everything). If you do want to remove them beforehand, it’s easiest to do so by smashing the olive with the flat side of a knife blade, then simply pulling the pit out. You can roughly chop the olives from there.

If you don’t have any black lentils, Du Puy or French lentils work just as well, with green and brown lentils as a passable fallback. I don’t dig these types of lentils in salads since they tend to be water-y and dilute the flavour of the dressing, but if it keeps you from making a special trip to the store, by all means just use them.

And normally I wouldn’t include alliums in a plane salad since your neighbours might give you the stink eye when you pop open your lunch box, but I’ve tempered their potency by pickling them ever-so-slightly. This is done in the same container that you’re going to put your salad in, preceded by mixing up the dressing right in there too. Easy peasy!

I guess I should mention that this salad is not just delicious on a plane – it’s also fabulous enjoyed at ground level. Perfect for road trips, picnics, school or office lunches, just make sure you make it the day before so that all the ingredients are cool. If you travel with this salad on the warm side, it could spoil in transit.

Maybe it’s a bit strange to have a travel salad as the first post of the year, but I’m a bit tired of the whole “new year, new you” rant. People expect me to talk about cleansing or detoxing in January, and although I’m all for reflecting and re-evaluating one’s lifestyle choices, I’m a bit bored of the narrative saying that the first day of the new year is the time to atone for all our dietary sins. Why do we need a specific day to act as a reason to start treat ourselves well?

If there a New Year’s resolution to pull out of this post, it should be to resolve to make yourself delicious food when you go anywhere. Avoid the overpriced convenience food, no matter how healthy it is, since nothing sold in a package will ever compare to the freshness, or high-vibrational energy of food you’ve lovingly prepared for yourself. Case closed!

If you’d like more travel food recipes, tips, and inspiration, check out my two previous articles here and here .

Print recipe The Epic Travel Salad Makes enough for 2-3 meals

Ingredients: 3/4 cup / 170g dry black / beluga lentils, soaked overnight if possible 2 ½ pounds / 1200g beets 1 shallot, sliced into rings ½ tsp. fine sea salt zest and juice of 1 large organic lemon 1 Tbsp. apple cider vinegar 1 Tbsp. cumin seeds 1/3 cup / 60g pumpkin seeds 1 tsp. honey (vegans sub with maple syrup) 3 Tbsp. cold-pressed olive oil heaping ½ cup / 80g pomegranate seeds heaping ½ cup / 100g olives, with pits 1 cup / 25g parsley ½ tsp. flaky salt, or more to taste 1 small head romaine lettuce

Directions: 1. Preheat oven to 400°F / 200°C. Place whole beets (with the skin on) on a rimmed baking sheet and roast for around 45-60 minutes, until you can easily insert a sharp knife into the center (baking time depends on the size of your beets). Remove from oven, let cool completely, then slip the skins off. Slice into bite-sized batons.

2. While the beets are roasting, cook the lentils. Drain and rinse well (if you’ve soaked them overnight), and place them in a pot, cover with plenty of fresh water, and bring them to a boil. Reduce to simmer, place a lid on the pot, and cook until tender (about 15-20 minutes if you’ve soaked them, a little longer if you haven’t). Salt the lentils a few minutes before they’re done – if you salt them at the beginning of cooking, the skins will be tough and they’ll take longer to soften. Drain and rinse lightly. Set aside.

3. While the lentils are cooking, prepare the dressing. Slice the shallot into very thin rings, then place them in the container that you’re going to use to store the salad. Add the salt and combine them well. Wait about 2 minutes, then add the lemon zest, juice and apple cider vinegar (these ingredients will lightly pickle the shallots, plus act a as a base for your dressing).

4. In a dry skillet over medium heat, toast the cumin seeds until fragrant, set aside to cool. Without washing the pan, toast the pumpkin seeds until fragrant and popping, then set aside to cool.

5. Back to the dressing: whisk in the honey and olive oil. Add the prepared beets, lentils, pomegranate seeds, olives, parsley, toasted cumin seeds, pumpkin seeds and flaky salt. Fold to thoroughly combine. Taste and add more salt if necessary (remember that the ingredients will absorb some salt while marinating, and that it will taste milder in the air).

6. You can either chop the romaine lettuce up and place it on top of the salad (don’t mix it in – it will get totally mushy), or you can leave the head whole and peel off the leaves and use them as little salad boats. If you’re going for the latter, wrap the washed head in beeswax cloth to keep it fresh.

The Wild Heart High Spirit Retreats are starting tomorrow, and I cannot wait to embrace each of the women who have traveled from every corner of the earth to join us here in Bali. We are going to eat the most delicious food, practice yoga, dance, laugh, learn, and celebrate the joy of being alive together! We have one space left for the second week , so if you’re interested in joining us in tropical paradise, please visit our site for more information .

Peace and blessings for an abundant, healthy, vibrant year ahead. Thank you for being here. I love you.

xo, Sarah B

35 thoughts on “The Epic Travel Salad”

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Good article & an excellent way to articulate. Keep it up. Thanks for sharing.

Wow, this salad is amazing! You can really tell that it is gonna be epic when it is packed with many very healthy ingredients! The only thing bothering me is how long the preparation takes, I’m also mindful that it would be worth it as it is good for 3 meals but still the preparation could take a bit more time than your usual regular salad.

Thanks for sharing such a lovely recipe

I love this salad so much! It’s my go-to travel salad. My daughter and I savored it on a long flight to Singapore. ❤️Thank you so much for posting this salad. You are so creative I just love your healthy recipes.

Nothing like a nourishing meal of your own creation on a long flight, especially when shared with loved ones! Thank you, be well!

This looks really EPIC but awesome combination for yummy and healthy salad 🙂

Perfect salad to have while snacking the flavors are just amazing,. Thank you

Wow! This salad is perfect! I think I’ll make it again and again. Thank you for this great and healthy recipe!

Great post! Really very much informational thanks keep posting such article.

The best salad in the world. I prepared it and immediately after I ordered your book 😀 the salad was just perfect, so different with surprising flavours, absolutely loved it

Do you have nutritional info for this available?

I jut love this salad and your inspiration on traveling healthy!

I brought this salad with me in my travels to Argentina along with granola and dried fruit. Going through security, the agent went through the food I’d brought and once he got to this he was like, “What is this?!!” Beets weren’t his thing.

I made this salad twice since you posted it! It’s delicious. Thank you.

I’d suggest to everyone to eat the food before landing, especially if you’re going to destinations that screen your luggage upon arrival or have strong laws on biodiversity preservation. In many countries, you can get fined for bringing an apple from the airplane in with you…even if it’s cut up!

This salad is epic indeed! I made it as a trial as I’d never take anything untested to ruin my travel (not that Sarah’s recipes ever disappointed!). Exciting, balanced, nutritious and very, very satisfying! Thanks, Sarah!

I hate ‘New Year, New Me’ mentality. I much prefer ignoring Christmas & Holidays altogether and then eating as much as humanly possible in January. Happy New Year!

This is my favourite comment 🙂 I love your mentality!!!

Yes! This salad looks SO good, and Im so happy that you didn’t go the detox route. That is something that the internet just doesn’t need more of.

Love the salad and definitely always a better idea to bring your own food on a plane. But what would you suggest as an alternative to transport it? I have a longhaul flight coming up and don’t want to bring a reusable container since I can’t use it on the trip afterwards and definitely don’t have space to carry it around. Do you know of any boxes/containers that are disposable, not plastic and won’t spill?

Maybe you could reuse a Jam or Pickle Jar from the store? You could run it trough the dishwasher beforehand, it closes tight, and at your destination you can dispose it in a glas recycling bin…? maybe a Ziplockbag would be handy if theres dressing in the jar, but you might wash it after use and reuse it. Since its light one might fold it and carry it on. Best wishes, Ulrike

When thinking it all through… If you drink this much you better don`t book the window seat or your neighbour won`t be very amused after the 10th time you need to pee… 😉

The salad looks delicious! But there’s no way I could eat a salad with beets and pomegranates in a tiny airline seat. I would have red stains all over my clothes!! I’m going to try to come up with a variation using your flavor principles that would be less stain-y. Please feel free to make suggestions!!

You could use golden beets instead of the red ones.

Sooo many awesome tips for a more delicious and comfortable travel experience, thanks! One thing I always struggle with when travel across the world is – how long does the food I bring actually last? I normally prep one big meal + snacks, but then after 15 hours I’m back to plane food. I’ve always figured my prepped salads will spoil and get soggy if left in room temperature for more than a day. But perhaps I’m being overly cautious? Is there any ingredient you tend to avoid bringing?

Great travel salad!! I really like the fact that you posted this because airport and airplane food is the worst! Thank you!

What a wonderful post! You are indeed a savvy traveler. As a flight attendant of many years I am thrilled whenever I see a passenger who has taken responsibility for themselves and has brought their own food, or at the very least their own reusable bottle. The economy-class meals are cooked in plastic and are best avoided, and vegetarian options aren’t always available. But of course the challenges lie in traveling between countries with food restrictions, and as in the above comment, not having access to a kitchen. A little resourcefulness goes a long way! This awesome salad is coming along on my next trip 🙂

Awesome post Sarah! How do you handle the return part of your trip? I’m usually pretty good about packing enough food to get me there, but often don’t have resources to prepare foods like I were in my own kitchen. I’ve tried packing organic protein bars, packs of organic miso soup that just require hot water, etc, but these things really don’t cut it like a “real meal” would. Would love to know what your strategy is. Thanks!

Who knew salads could be this amazing? I only knew them as a dull side dish before I stumbled onto this article.

Love this salad, I’m going to try it tonight. Also your travel containers look fairly light weight – are they glass or plastic? Where would I be able to find some. Regularly fly Europe to Australia to visit family so can feel your pain but enjoy your time in Bali. The travel is never as bad as the anticipation of travel.

Hi Elise, Please note that you aren’t allowed to bring food like this into Australia, and if you bring the container and utensils out of the plane with you, you will be pulled up at customs and they will all be confiscated and disposed of.

Yes, you’re not allowed to bring certain food into Australia (more details here: https://www.abf.gov.au/entering-and-leaving-australia/can-you-bring-it-in/categories/food ), I don’t think it’s true that your empty container and utensils would be confiscated, particularly if you rinsed it out.

Sarah once mentioned somewhere online that she brings only glass — the commitment! I myself would cave and use plastic but I know glass is the real high-vibe answer, here.

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Holistic Nutritionist Sarah Britton has been publishing her plant based whole food recipes on My New Roots since since 2007.

After living in Copenhagen, Denmark for 9 years, Sarah has moved back to the Toronto area in her native Canada in 2017.

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Around the World in 120 Salads

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The Honest Cooking editorial team handpicks inspiring culinary stories to…

Get out of your salad rut with these refreshing ideas.

While spring is not the only time of the year we eat salads, it sure feels like the perfect time to celebrate them. Thankfully, we currently have Giancarlo and Katie Caldesi’s new book, Around the World in 120 Salads: Fresh, Healthy, Delicious in our hands. And quite honestly, we’re swooning. Flipping through the pages, you will see salads that will make your mouth water, salads hearty enough to be the main dish and salads that would make the perfect refreshing bite on a hot day.

If you’re anything like us, it’s all too easy to get caught in a salad rut making the same boring plate. Thankfully, this book has put some fresh crunch in our routine and incorporates global flavors into our menus. The book especially highlights salads from Middle Eastern, Mexican, Indian, Italian, and Vietnamese cuisines. Check out some of the salads below inspired by a variety of cuisines and then try out one of our favorite recipes from the book!

Grilled Salmon with Corn and Heirloom Tomato Salad

Check out this stunning zucchini recipe below.

Author: Katie and Giancarlos Caldesi
Yield: 4 - 6 servings 1 x

Description

This is light and lovely with a delicious floral sweetness from the melon. To make the salad even prettier, tear a few bright yellow zucchini flowers into the salad if you have them. We have a small melon baller to make the pearls, but if you don’t have one simply cut the melon into small cubes instead.

Ingredients

For the dressing.

½ to 1 red or green chile (according to taste, finely chopped)
1 small garlic clove (finely grated)
finely grated zest of ½ lemon (plus extra to garnish)
2 tablespoons extra virgin olive oil
salt and freshly ground black pepper

for the salad

3 medium zucchini (thinly sliced)
4 round tomatoes (diced, or 8 cherry tomatoes, halved)
1 red pepper (seeded and finely sliced)
a handful of basil leaves (tough stems discarded)
½ honeydew or cantaloupe melon (cut into balls)
1 cup ricotta (drained)

Instructions

Mix the dressing ingredients together in a bowl. Season to taste and
Arrange a layer of zucchini slices, tomatoes, and red pepper
strips on one large serving plate or individual ones. Pour on a little
dressing. Add the remaining sliced vegetables on top followed by the
remaining dressing. (At this point the salad will keep for a few hours
in the fridge if you want to serve it later.)
Just before serving, scatter the basil leaves and melon balls on top,
and top with teaspoon-sized quenelles of ricotta. To do this squeeze
a heaping teaspoon of ricotta between 2 teaspoons into a quenelle,
an egg shape with pointed ends. Use one spoon to scoop the shape
out from the other and place onto the salad. Grate a little extra lemon
zest on top and finish with a good grind of black pepper.

Recipes taken from Around the World in 120 Salads by Katie & Giancarlo Caldesi. Published by Kyle Books, photography by Helen Cathcart.

Category: Side

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When temperatures soar, nothing satisfies like a cool and crunchy salad. Luckily there’s more than just iceberg lettuce out there, although right about now, an iceberg sounds very refreshing. The great variety of seasonal produce available around the world has led to a fantastic assortment of traditional and creative salads, quick and easy to prepare and adaptable for all sorts of dietary preferences. If you’re a true salad aficionado , then read on for your dose of daily green.

By Annie B. Shapero

The Global Salad Bowl: 15 Salads From Around The World.

Cool As A Cucumber – Japanese cucumber salad , known as Sunomono, is quick to prepare and has a fantastic sweet and sour tanginess to it. The dressing is made of rice vinegar, sugar, soy sauce and (optionally) sesame seed oil. If you can get your hands on slender Japanese or Persian cucumbers, that’s great, but the real key is to thinly slice whatever you can find. Sunomono is normally served as an appetiser or a side dish, but you can easily use this salad as a base, and add seaweed, more veggies or protein like shrimp or crispy salmon skin. Garnish with toasted sesame seeds for an earthy pop.

Vive La ‘Vinegret’ – From the Ukrainian-Russian tradition, this root vegetable-based salad may seem wintry, but when served cool, it’s crunchy, hearty and refreshing. The traditional recipe includes beets, carrots, potatoes, pickles and peas, plus red onion. A dash of dill lends it some added freshness, and the mustard vinaigrette dressing is savoury but not overpowering.

Capri Cool – Insalata caprese is a quintessential starter along the Amalfi Coast and the islands just offshore. Unsurprisingly, the dish has become popular all throughout Italy, as it features four of the country’s most prized ingredients: fresh mozzarella, tomatoes, basil and olive oil. Variations exist – for example, chopped arugula and dried oregano – and some have been known to add a swirl of balsamic vinegar, but the original combination truly can’t be beat. Add a healthy drizzle of extra virgin oil, salt to taste, and buon appetito!

Niçoise Très Chic! – Continuing the Mediterranean coastal cuisine trend is the beloved salade niçoise . It starts with tuna, ideally fresh, but high-quality canned works well too. The classic includes anchovies, hard-boiled eggs, marinated olives, snappy green beans, tomatoes, mesclun mixed greens and a few roasted or steamed potato slices. Substantial and savoury, yet fresh and filled with crunchy vegetables, the Niçoise is certainly a stand-in for a main meal, especially when accompanied by a heaping plate of pommes frites.

Waldorful! – The Waldorf salad is the epitome of crunchy, with apples, celery, grapes and walnuts in a creamy mayonnaise-based dressing. It was named after the Waldorf Astoria New York – the hotel where it was first conceived, and which is currently undergoing a long renovation and restoration. The salad has since evolved to include all kinds of variations, including the addition of grilled chicken and other types of dried fruit, as well as yoghurt in place of mayonnaise for a lighter option.

Veni, Vidi, Verde – Another hotel-born salad is the Caesar, first attributed to chef Caesar Cardini at his restaurant Caesar’s in Tijuana’s Hotel Caesar in the 1920s. (Yes, he was rightly proud of his classical name.) The romaine lettuce-based salad is traditionally tossed tableside in a creamy dressing containing Worcestershire sauce, Dijon mustard, garlic and lemon, and garnished with croutons. Anchovies were added later, but have since become an essential component of the flavour profile. The Caesar salad evolved from a staple of steakhouse side dishes to become one of the most versatile salads on restaurant menus, topped with everything from grilled chicken to shrimp or roasted salmon.

It’s All Greek To Me – A virtual vacation on a plate, the Greek salad is simple, refreshing and filled with local and seasonal flavours, like feta cheese, cucumbers, tomatoes, kalamata olives and oregano. It may include green peppers and onions, but rarely leafy greens. Like many salads in the Eastern Mediterranean and Middle East, it’s more of mezze style, a combination of spoonable ingredients served as a side dish.

Tantalising Tabbouleh – Israel and Lebanon are most famous for this grain-based bulgur-wheat salad , packed with chopped tomatoes, parsley, fresh mint, scallions and lemon juice. It’s spiced to taste with cinnamon, cumin and black pepper, and drizzled with olive oil. Also a mezze dish, tabbouleh is often served with whole romaine leaves meant to be topped with the chopped salad.

Rainbow Bright Raw Fish Salad – Yee sang or yu sheng salad is a traditional Chinese recipe known as the “prosperity salad” or the “seven-coloured raw fish salad’ for its myriad ingredients and colourful appearance, which lend it a celebratory feeling, and is typically prepared around the Chinese New Year. Versions of it exist throughout Southeast Asia, most specifically in Malaysia and Singapore. It starts with thin strips of raw fish, most commonly salmon, and is accompanied by a variety of accoutrements like peanuts, scallions (spring onions), shaved radishes, ginger, citrus slices, carrots and cabbage, and is dressed in a refreshing whisk of vinegar and sugar. Variety is literally the spice of this salad.

Cool Slaw – A classic side dish from the southern United States culinary canon, coleslaw is crunchy, satisfying and easy to adapt. The dish actually has ancient origins: Roman cookbooks describe a salad made of shredded cabbage marinated in a dressing of eggs, vinegar, herbs and spices. The dish most likely arrived in the United States with Dutch settlers, who cultivated cabbage in the fertile plains on either side of the Hudson River. The name coleslaw derives from the Dutch words kool (cabbage) and sla (lettuce). Whereas the original salad is vinegar-based , a creamier version made with Dijon mustard and mayonnaise surfaced along the way, and also includes shaved carrots. In fact, any combination of shaved crunchy vegetables will work in place of plain white cabbage. Try purple cabbage, broccoli, carrots and even bell peppers for a zesty alternative.

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Delicious Dishes Around The World: 37 Travel Recipes To Cook in Your Own Kitchen

last Updated: May 1, 2020 recipes travel at home

FYI: Affiliate links may be sprinkled throughout the awesome, free content you see below. I’ll receive a small commission when you purchase from my links (at no extra cost to you), which I’ll totally blow on adult things like boba tea and avocado toast. As always, thanks for the support.

Longing for a foodie trip but travel isn’t an option right now? Don’t fret – whip up a few of these travel recipes and your gluttonous self will be thanking you during each and every bite.

I’m a girl that’s not ashamed to admit she enjoys her food. I sometimes even plan far-away international travel specifically for a few meals. Yes, I’m that girl. A foodie fanatic. I like food so much that I once scheduled a layover in Taipei just for some authentic xiao long bao. I mean, the beef noodle soup, bubble tea, and mango shave ice weren’t half bad either.

Nor was the ginger milk pudding in Hong Kong , daifuku in Japan , salt beef bagels and fish n chips in London , po boys in New Orleans , spanakopita and loukoumades in Greece , and poke in Hawaii (just to name a few). My to-eat list is typically just as long as my list of must-see attractions, hikes, and other travel activities. Ya feel me?

Since I don’t travel full time (nor would I actually want to – read more about me here ), recreating travel experiences at home (see: travel-themed staycations ) helps me get by until my next big adventure. And plus, I’m always craving/salivating after the flavors of elsewhere in the world. So why not learn how to make a few recipes inspired by my travels, I thought?

However (yes, of course there’s a however), I’m not the greatest cook (dun dun dun…). While I do love to indulge, I’m not one to attempt new recipes in the kitchen (I tend to stick to my regular made-a-million-times favorites). BUT I’m vowing to change that – starting today!

With that being said, I’ve asked a bunch of my travel and food blogging pals to share their favorite travel-inspired recipes from around the world. And there’s SO many good ones, I had to take out all the desserts and make a whole new post for them (coming soon). Put on your apron and pull out the pots and pans, we’re headed to Turkey, Canada, Bali, Belgium, and Gambia to name a few!

Travel Recipes From Around the World

Bosnian cevapi | recipe.

We first came across Cevapi (pronounced Che-Vah-Pee) in Bosnia as a quick street food bite. From the simple seasoning used and the way they were cooked so crispy on the outside and juicy on the inside had us ordering this dish again and again.

Cevapi is a simple Balkan Sausage recipe popular in Bosnia and Serbia. These homemade beef sausages are filled with delectable herbs and spices such as parsley, paprika, salt and pepper. One interesting fact is they use a baking soda mix that they knead into the meat to tenderize it.

You can also switch up the meat to be beef, pork, lamb or a combination of all three. It’s completely up to you! Beef is most popular, but different regions like to make up their own style. The taste is similar to a kofta kebab found in the Mediterranean regions like Greece.

They’re usually enjoyed on a nice hot summer day and best cooked on the barbecue or over a charcoal grill. You’ll find they’re most often served with ajvar – a red pepper based sauce, raw onion rings and fresh lapinja bread.

contributed by: Sarah and Laura from W andercooks

Guatemalan Jocón de Pollo | RECIPE

One of the most beloved traditional dishes of Guatemala is Jocón, a savory chicken stew popular in the Mayan highlands around the cities of Quetzaltenango and Huehuetenango.

Although the recipe for Jocón de Pollo varies slightly within regions and among individual cooks, this emerald green dish almost always features an abundance of cilantro, green onion, tomatillos (also known as mil tomates) and green jalapeno peppers mixed with ground pepitoria (squash seeds) and sesame seeds.

It’s usually thickened with softened tortillas or masa so makes a hearty main course that’s especially welcome during the cool nights in the mountainous highlands. It’s generally served with rice, slices of avocado, tortillas de maize and wedges of lime. A shot of venado (local white rum) is a popular accompaniment.

contributed by: Michelle from A Taste of Travel

Spanish Paella Mixta | RECIPE

Paella is one of the most well-known Spanish dishes. Many people recognize it as a Spanish national dish but it has its roots in Valencia, where it’s considered a culinary symbol of the region.

In fact, Valencians are so proud and protective of paella that to them, it comes in just two forms – Paella Valenciana and Paella de Marisco. Anything else is considered inferior and inauthentic, and has no business being called a paella. Instead, they dismissively call any variations arroz con cosas, or “rice with things.”

One ingredient they take particular issue with is chorizo. For reasons I don’t understand, they believe chorizo has no business in any paella. This was surprising to me because I’ve found chorizo in almost every paella I’ve eaten outside of Spain.

Celebrity chefs like Jamie Oliver and Gordon Ramsay list chorizo as an ingredient in their paella recipes. So does Saveur Magazine. But for many Spanish people, not just Valencians, this is a big no-no. In fact, I heard Jamie Oliver received death threats for his chorizo-laden recipe for paella!

At the risk of getting shot, I present to you our version of paella mixta (mixed paella), made with octopus and *gasp* chorizo. But to Valencians and other Spanish people, this is a recipe for arroz con pulpo y chorizo. Whatever you call it, just call it delicious. Salud!

contributed by: JB from Will Fly for Food

Jordanian Tabbouleh | RECIPE

Most people have at least heard of tabbouleh, that deliciously fresh and earthy salad from the Middle East. Made with parsley, tomatoes, onions, bulgar, and mint -with a slightly citrusy dressing – this salad goes well with chicken, steak, pork, or seafood. It’s also wonderful all on its own as a vegan meal.

I learned to make this authentic version while taking a cooking class in Jordan at Petra Kitchen, and I’m betting it will be your new favorite side dish! This recipe is also wonderful the next day – so double the batch and serve it alongside a sandwich for lunch!

contributed by: Kelly from Food, Fun, and Faraway Places

Louisiana Style Jambalaya | RECIPE

Chicken, shrimp and sausage jambalaya is a simple, hearty Cajun dish that is full of authentic Louisiana flavor. It’s easy to make and perfect for feeding a crowd and celebrating Mardi Gras, no matter where you are in the world.

For all the flavor it has, jambalaya is a super simple one pot meal. You basically just keep adding things to the pot and you’ll have a beautiful, Cajun-flavored dish in about an hour!

The ingredients are mostly easy to find in any grocery store. Andouille sausage is a Cajun classic, but if your grocery store doesn’t carry it, you can substitute chorizo, kielbasa, or really any sausage you like.

A dutch oven is great for making jambalaya, but any heavy pot will work.

With lots of different kinds of protein, a little veg, some rice and lots of spices, it’s a flavorful meal the whole family will love.

contributed by: Ann from Our Happy Mess

Chinese Kung Pao Chicken | RECIPE

Kung Pao Chicken is an iconic Chinese dish that is known worldwide. But did you know that there are different styles of Kung Pao chicken, and that not all of them are spicy??

Traditional Sichuan Kung Pao chicken has been around for centuries, and, in fact, the dish was actually CREATED in the Sichuan province and is named after the province’s governor during the Qinq dynasty (mid-late 19th century). While most of the world knows Kung Pao chicken to be spicy, when prepared in Sichuan, the dish is actually sweet and savory, with a complex blend of flavors!

For the best taste, Sichuan Kung Pao Chicken is prepared with the regionally churned Sichuan soy sauce and chili paste, which have the distinctive flavor of the province. But thankfully, you can recreate the dish straight from home with the right ingredients!

Sichuan Kung Pao chicken features cubed chicken, as the main protein, as well as peanuts, spring onion, and rice wine to round out the flavor palate. It is best cooked in a wok, and only takes a quick ten minutes or so to make! It pairs well with steamed dumplings, white rice, pickled vegetables, and -of course- tea.

contributed by: Kay from the The Awkward Traveller

Braised Belgian Endives | RECIPE

The cultivation of endives, or ‘witloof’, or ‘chicons’ as they also call them in Belgium was discovered in 1830 by a Belgian farmer. Since then they have become a staple vegetable for many Belgian households, especially during winter time when endives are at their best quality. It’s such a versatile vegetable as it can be used to make soup, added raw to a salad, braised, fried and even eaten with pasta.

Belgian endives wrapped in a slice of ham then cooked in the oven with a bechamel sauce and grilled cheese on top is a classic Belgian dish. I’ve adjusted the recipe to make an easier to cook version of the classic dish for when you are craving a quick bowl of delicious comfort food.

My recipe is braised endives with bacon and a creamy cheese sauce. I used bacon bits to add extra saltiness to the dish and made a fast cheese sauce while cooking the endives. All of this can be made in one pan, which is great if you don’t feel like doing lots of dishes. This is one of my husband’s favorite meals, primarily for that reason.

contributed by: Sabine from The Tasty Chilli

Japanese Udon Noodles | RECIPE

Udon noodles originated in Japan and are beloved all over the world! [Editor’s Note: After visiting Tokyo a few times, I’m now obsessed with udon and go to my local noodle shop at least once a week to get a bowl]. They can be served hot or cold, depending on your taste. Udon are very thick wheat noodles that can take any dish to the next level. This udon noodle soup is inspired by the delicious Japanese noodle and is easy to make wherever you are in the world!

Thankfully, you can make the entire recipe using just one pot (hey there, easy clean up) and you don’t need anything special like a wok. You should have scallions, sesame oil, sweetener, and of course, the udon noodles, but otherwise, customizing the recipe to your tastes is so very easy. You can add a soft-boiled egg (a very popular addition) or the meat of your choice (pork is commonly used) if you’re feeling like you want to test out new flavors.

contributed by: Victoria from Wow It’s Veggie

Brazilian Coxinhas | RECIPE

Crunchy crust and hearty filling, coxinha tastes like more. Brazilian coxinha is a deep-fried croquette made of shredded chicken and cheese covered in a soft dough, which after breaded and deep-fried, becomes a crunchy crust. Will you resist?

This chicken croquette is a typical street food snack from Brazil that can be found in many sizes, from tiny cocktail bites to meal-sized snacks.

It is not a secret that Brazilian food is hearty and yummy, and thankfully, this croquette lives up to this fame. Beyond being a delicious street food snack, coxinha is also one of Brazilian’s favorite party and bar bites.

And if you want a few recommendations, know that coxinha tastes great with hot chili sauce. Even better when an ice-cold beer accompanies it! Oh, what a perfect combination!

So next time you want a delicious snack for holiday parties or barbecues with friends, add a tropical touch to the celebration and impress the crowds with this coxinha recipe. I’m sure you (and your guests) will love it.

contributed by: Bruna from I Heart Brazil

Zimbabwean Chakalaka | RECIPE

Chakalaka is a typical southern African dish that originated with Mozambique workers living in Johannesburg, South Africa, but it is now made in slight variations all over the southern part of the continent. This particular version is from Bulawayo, Zimbabwe.

Chakalaka is a spicy bean and veggie salad cooked so that the flavors meld into a relish that is sweet and savory at the same time and is packed with heat (though you can make it less pepper if you don’t like your food to be spicy).

For the veggies, you can use what you have on hand, but typical options include bell and scotch peppers, cabbage, and carrots. You can buy a chakalaka spice blend or make your own.

You can eat it with rice, which is easier to find around the world, but in Zimbabwe, its served with a maize porridge called pap.

Chakalaka can be eaten as a main dish with rice or pap, or as a side dish. It makes a delicious side to a meal of Peri-Peri chicken.

contributed by: Stephanie from The Africa Cookbook

Taiwanese Braised Beef Shank | RECIPE

When I was little one of the many dishes my mom made that truly reminded me of Taiwan was braised beef shank. The 5 spice powder in this dish is what makes it quintessentially Taiwanese. Growing up in the USA for the majority of my life I always referred to it as Taiwanese Cold Beef because unlike most braised dishes, this one is served cold. The proper Chinese name is 卤牛肉, Lǔ niúròu or 卤牛腱子, Lǔ niú jiànz.

Beef is just one of the items you can braise using this method. Some other popular foods to braise using this method include chicken wings, drum sticks, seaweed knots (seaweed literally tied into knots), seasoned aged bean curd (tofu), and one of my all-time favorites, pig ears!

This dish is amazing served with some piping hot rice. And it’s a great item for a picnic. My mom used to make it for our beach trips and we’d have picnics on the beach, Taiwanese style!

And if you’ve ever attended a Chinese wedding banquet, this braised beef shank is one of the courses you would call an appetizer during the multi-course feast!

Now my mom of course still believes her original recipe is the best, but I’ve modernized it using the Instant Pot for quicker cook time and super tender beef.

contributed by: Diana from Sea of Blush

Spanish Boquerones al Limon | RECIPE

The “boqueron” is one of the most popular fish in the South of Spain, which became over the year a symbol of Malaga. There are festivals dedicated to the boqueron and the locals in Malaga proudly refer at themselves using the same name.

Boqueron is a type of anchovy, also known under the name of blue fish. There are over 140 different species of anchovies around the world, and boqueron is one of them. However, the boqueron that populates the Mediterranean Sea, in the South of Spain, is different. This type of anchovy is big, measuring between 9 and 12 centimetres long, characterised by being quite meaty. It has a distinctive flavour which is enhanced if prepared fresh – not like its anchovy relative, which is usually preserved in a jar.

In the South of Spain boquerones are very popular in the beach bars, as a tapa that accompanies beers, on hot summer days. They are either friend or marinated in vinegar. Boquerones al limon is a classic recipe in which the fish is cleaned, marinated in lemon for a couple of hours, and then deep fried in olive oil until it becomes golden and crispy.

No visit to Costa del Sol is complete without having boquerones at a chiringuito, on the beach.

contributed by: Joanna from The World in My Pocket

Nigerian Jollof Rice | RECIPE

Spiced and cooked in flavorful tomato and pepper purée, Nigerian jollof rice is a well-loved, classic West African versatile side dish that the whole family loves.

This yummy side dish easily becomes a one-pot meal by adding chicken. For a vegetarian version, add carrots, peas, and celery. Whichever way you make it, it provides a burst of flavor your whole family will love.

Jollof rice, one of the most common dishes in West Africa, goes perfectly with grilled beef, especially Nigerian suya kebabs, but it would complement any meat or fish. It’s savory and satisfying.

More economical versions of jollof rice are popularly referred to among Nigerians as “concoction rice,” the preparation of which can involve as little as rice and pepper.

Puréed vegetables flavor the rice but are not visible, thus making it a kid-friendly dish. Just adjust the spices for the heat level.

contributed by: Jas from All That Jas

Finnish Salmon Soup | RECIPE

Salmon Soup is a staple in Finland and other Scandinavian countries. In Finnish, salmon soup is called Lohikeitto and its traditionally made with salmon, leeks, and potatoes.

I first had this soup on a trip to Helsinki, Finland and its’ Vanha Kauppahalli, Old Market Hall. There were multiple food vendors selling traditional foods; fish, reindeer, lingonberries etc. I fell in love with the simplicity of this soup served with artisan bread.

Once I returned home, I recreated that salmon and potato soup to be a true taste of Helsinki. This is simple and so easy to make, which is exactly what you want in comfort food. Enjoy!

contributed by: Nicky from Little Family Adventure

Vietnamese Mango Salad | RECIPE

If you want a healthy and easy-to-make recipe to remind you of your travels to Vietnam , this mango salad is a tasty and simple way to transport you there through your tastebuds! I was taught this recipe by a Vietnamese expat living in Bulgaria, and it’s since become my go-to healthy side dish when preparing Asian inspired dishes.

While the recipe is pretty much identical to what you’d find in Vietnam, this recipe for Vietnamese mango salad uses a ripe yellow mango rather than an unripe green mango, which can be difficult to find outside of Asia or larger Asian grocery stores. However, the sweetness of the mango works perfectly with the spicy, tangy, and umami flavors of the dish — in fact, I may even like this variation a tad more than the original!

The dressing is made of lime juice, fish sauce, chili, and sugar. It’s mixed with small julienned strips of ripe mango (or unripe green mango works here too if you want to be closer to the original). Some punch is added to the salad with quick-pickled red onion, some fresh mint, and some roasted chopped peanuts for texture (optional).

contributed by: Allison from The Passport Kitchen

Filipino Lumpia | RECIPE

Filipino Lumpia are crispy, delicious egg rolls that are a traditional, popular dish served throughout the Philippines. Sometimes known as Lumpia Shanghai, these Filipino egg rolls are usually stuffed with a mix of well-seasoned ground beef, and a lot of chopped vegetables, including carrots, celery, mushrooms, and jicama.

Making them takes some time in prepping the vegetables, but once you have all of the ingredients ready to go, they are ready to assemble and cook up rather quickly. Lumpia are great finger foods making them perfect to serve at parties.

You’ll find most Filipinos serve these with every day meals, and most definitely at every single type of celebration or gathering of friends and family. These crispy, crunchy, hearty Filipino egg rolls are so delicious and they are always a crowd pleaser. Lumpia also freeze well and are great to make for snacks, lunch, dinner, or for last minute guests!

contributed by: Marlynn from Urban Bliss Life

Italian Ragu alla Bolognese | RECIPE

Bologna may be one of the oldest cities, and housing the oldest University in the world. Its old-world architecture and charm can be seen in every crook and corner, it’s amazing to walk around such a civilization. But what’s more amazing to look into is Bologna’s contribution to Italian cuisine. Ragù, the pasta sauce with chopped meat we love is a brainchild of Bologna’s Alberto Avisu. While we cook it quite fast at home, the original recipe takes about 6 hours from sauteing the ingredients until simmering and pouring over pasta.

Ragù alla bolognese is a dish particularly named after Bologna. Ragù or what we more commonly call bolognese sauce is served over thick pastas like tagliatelle, pappardelle, and fettuccine. No, not over spaghetti, but this is how most of the world has served it. While ragù alla bolognese can be a perfect meal all by itself, you can have arugula salad or insalata verde on the side and a glass of simple Sicilian red. Buon appetito!

contributed by: Gizelle from Kitchen Maus

Georgian Khinkali | RECIPE

One of the most iconic and sought after dishes in Georgian cuisine is khinkali — large soup dumplings with an array of fillings. Traditionally hailing from some mountain villages in the Caucasus, khinkali can now be found virtually everywhere in the country and are a favourite dish to eat amongst tourists and locals alike.

The most traditional of khinkali are filled with a spiced mixture of minced pork and beef that isn’t shy on the coriander or the caraway, however, khinkali with a mushroom are also quite common and easy to find for a vegetarian or vegan option. And despite the fact that they may look complicated and involved, these dumplings are actually quite easy to make at home if you have the right khinkali recipe.

There is also a particular way to eat khinkali, and it isn’t with a knife and fork! These delicious dumplings are eaten as a finger food. You pick up the dumpling with one hand from the tip, take a small bite out of the bottom and suck out the soup, and then eat the khinkali in a few more bites. Make sure not to eat the tip you picked it up from – this is typically very doughy and not fully cooked.

So, if you want to experience one of the most famous and delicious Georgian dishes out there, you can’t go wrong with khinkali!

contributed by: Maggie from The World Was Here First

English Yorkshire Pudding | RECIPE

Yorkshire pudding was traditionally served as a starter to fill the diner up a little before the main course as meat was more expensive and scarcer. It was simply served with gravy made from the meat juices and thickened with flour. Now, we tend to serve it as an accompaniment as part of a Sunday roast dinner. Made from eggs, flour and milk, it puffs up in the oven to a lovely crisp consistency on top but a more stodgy doughy consistency on the bottom that soaks up the gravy giving it a lovely savoury finish.

The key thing when cooking your Yorkshires is to get a quality, heavy bottomed Yorkshire pudding tin. Add a good dollop of beef dripping for the most authentic pudding (you can of course use vegetable oil) and then heat the tin as hot as your oven will go. Once the dripping is so hot it is smoking, remove the tin from the oven and add your mix as quickly as possible so that the heat is retained before popping it back in the oven.

Depending on your oven the Yorkshires will take around 25-30 minutes. If you have a glass doored oven then keep an eye on them, but otherwise resist opening the oven door as the cooler air will stop them rising as much as they should. Finally, serve with roast beef, roast potatoes, vegetables and gravy for a fabulous traditional Sunday dinner.

contributed by: Nikki from Yorkshire Wonders

Peruvian Pollo a La Brasa | RECIPE

Peruvian Chicken, or ‘pollo a la brasa’ is a classic roasted chicken recipe popular throughout the country. Peruvian Chicken is marinated in a quick and easy marinade with ingredients like garlic, lime juice, cumin, and paprika then roasted until blackened.

Peruvian Chicken is classically served with a side of fresh lime and cilantro, as well as aji verde, or Peruvian green sauce which is a creamy, spicy sauce. This recipe works with just about any cut of chicken you have on hand, the cooking times will need to be adjusted to fit the chicken you are cooking. We love using dark meat, such as boneless skinless chicken thighs. Peruvian Chicken is best marinated overnight, but a minimum of 2 hours will work in a pinch!

contributed by: Bailey from The Gay Globetrotter

Moroccan Tagine | RECIPE

I first tasted tagine several years ago when I first visited Morocco . For Moroccans, tagine is their main dish that they make for almost every occasion. It’s the first type of meal young Moroccan women learn as the food they will feed their families, and I was astounded how many different varieties can be made. Tagine is kind of a stew that has its own type of vessel that it is traditionally made in, though you can also make it with a stockpot—no need to buy another item for your kitchen!

In fact, when you go to Morocco, you’ll see dozens upon dozens of tagine makers in the markets. You can also experiment a bit with the flavors if you like, and that’s all part of the fun. Feel free to add more cinnamon, sugar, and raisins if you would like a sweeter dish, or go heavy on the turmeric, saffron, and coriander for something more savory. You can also use pretty much all types of meat: traditionally, you’re most likely to find beef, chicken, and fish. However, it also makes an amazingly delicious veggie dish if you want to use squash or pumpkin as a substitute.

contributed by: Alex from Alex on the Map

Indian Chicken Korma | RECIPE

Chicken korma is an authentic gravy passed on from generations into our family. The dish is said to be originated in India in the Mughal era. Korma is basically a creamier and thicker version of curry. It is a creamy and rich dish full of spices and flavors accompanied with butter naan, parathas, or just simple jeera rice. We use both almonds and coconut to give it flavor and make it a thick gravy but you can either use one or both depending on your tastebuds. It really is a pretty versatile dish, meaning you can add or subtract ingredients as you like.

Chicken Korma isn’t as hard as you would think, as long as you have few basic Indian spices in your kitchen. It’s quick, easy, and almost a staple in every Indian household. We mostly find ourselves making a chicken and potato khurma with ghee rice which is an amazingly delicious combination! So, loosen your pants and try this delectable Indian recipe at home.

contributed by: Sarah from You Cook I Eat

Australian Mini Meat Pies | RECIPE

You cannot get more Aussie than this: meat pie is an iconic Australian dish. You can get it almost anywhere and there are also specialised shops that only sell pies! In fact, they are possibly the go-to lunch for the majority of people on the move. Isn’t a juicy pie so much better than your usual dry sandwich anyway?

Pies can be made with different fillings: minced beef, chopped chuck steak, chicken and mushrooms… and these are only some of the most popular varieties. Mince works best for smaller pies, while chunkier pieces of meat are better for larger pies.

To get the “perfect” pie, you will need two different pastries: shortcrust for a tender base and puff pastry for a crispy top. Meat pies are to be served with tomato sauce – yes, that’s how we call ketchup down-under! If you intend to serve them as a main dish make sure to have mash and peas to go with them for the perfect Aussie meal.

contributed by: Manu from Manus Men u

Greek Meatballs (Keftedes) | RECIPE

One of the wonderful things about visiting Greece is all the wonderful food. It’s wonderful to bring a taste of a destination back to your own kitchen. These simple to make Greek meatballs are the perfect way to do just that.

Keftedes is one of our favorite traditional Greek dishes. These tasty Greek meatballs are comfort food that our family has enjoyed over and over again. Every Greek home has a slightly different spice mix for Greek meatballs you are free to make them any way you like. Use whatever you have in your pantry to create a wonderful Greek meal.

Another great thing about Keftedes is that you can serve them at any mealtime breakfast, lunch or dinner. They pair perfectly with pasta, rice or potatoes to create a perfect homemade Greek meal.

contributed by: Sue from Food Traveli st

Canadian Tourtiere | RECIPE

Tourtiere is a French Canadian meat pie originating in Quebec. It is served during the Christmas holidays, traditionally on Christmas Eve. Originally it was made with pheasant, rabbit, moose or pigeon. Now a days it is made with a combination of ground meats, the most common being pork, beef and veal.

Along Canada’s coast you can also find it made with salmon and trout. The key is the secret spice blend. Like most traditions, families do not like to share their sacred family recipe.

The just of the blend includes cinnamon, cloves, allspice and nutmeg. This is a double crusted meat pie that is very heavy and rich. You only need a small slice. Perfect sides to accompany this meat laden dish are pickles, relishes, homemade ketchup and salad.

You can buy tourtiere at the grocery stores during the holiday season. Some markets will have them as well. Most often they are fresh. They can be frozen after cooking, and leftovers are always delicious.

contributed by: Gloria from Handmade and Yummy

Filipino Chicken Adobo | RECIPE

One of the most iconic of Filipino comfort foods is the very popular chicken adobo which is a favorite throughout the country with everyone doing different variations of this national dish.

Made mostly with garlic, vinegar and soy sauce, this dish is relatively easy and fast to do and you can use any chicken part. BUT the most flavorful are the dark meats with thighs and drumstick being the favorite meats to use in this mouth watering dish. Combined with a nice scoop of rice and you’ll see why you can’t get enough of this delicious comfort food that is also very easy to make.

contributed by: Noel from This Hawaii Life

Scottish Northumbrian Broth | RECIPE

Every New Year, one of my grandmothers made a huge vat of what she called “Scotch Broth”. Many other Northumbrian households did the same, and the recipe is indeed based on a Scottish dish. This recipe differs, however, because it contains no mutton or pearl barley. Instead, I use ham – just as my grandmother did.

The yellow split peas are also a nod to the region, as the same pulses are used to make “pease pudding”, a speciality from North East England that is generally served in sandwiches with ham. If possible, a locally sourced bread known as “stottie cake” is used to make the “sarnies” (as Geordies call them).

This makes more of a main meal that most soups. It’s a hearty repast when served with lots of freshly baked, crusty bread and butter. My grandmother made hers in a large stock pot rather than the slow cooker, but I find it speeds things up to cook it that way. A bowl of this, served steaming hot with plenty of bread and butter, revives just about anyone who’s cold or hungry. Or even hungover from New Year’s Eve…

contributed by: Tracy from Blogger by the Sea

Austrian Wienerschnitzel | RECIPE

When one hears Vienna , sausage is the word that probably comes next in mind. 😀 And it’s understandable, Vienna has been associated with the canned hotdog for so long. Ironically, the sausages in Vienna can be bought as street food, and in groceries if you fancy cooking. But to know Vienna through food, one has to try Tafelspitz, Wienerschnitzel, and Apfelstrüdel.

These three are also some of Austria’s national dishes. Tafelspitz may just be boiled veal meat, but it has been a favorite of Austria’s emperor Franz Joseph I, he always had it for his meals.

Wienerschnitzel, probably looks plain as would the Japanese Tonkatsu, or Milanesa, but it’s special because the meat used is veal, which is very tender and moist. It’s even under law that only schnitzel made from veal be called Wienerschnitzel. If made from other meats, this should be identified.

When you visit Vienna, try to go to a tavern by the outskirts where the vineyards are, and have a piece of Wienerschnitzel along with the tavern’s own wine. Guten Appetit!

contributed by: Gizelle from Vienna 101 Facets

Pad Thai | RECIPE

Pad Thai to me is like the gateway drug to Thai cuisine – it’s the first thing most people try. They visit Bangkok for the first time , they get a taste of pad thai and fall in love with it, then they start going for the harder stuff like larb and khao kluk kapi. It happens again and again.

Personally, this is what started my addiction to Thai food. Some Thai dishes can be challenging for the uninitiated but pad thai is that type of universally appealing dish that everyone likes.

Pad Thai is easy on the palate with its intriguing blend of sweet, savory, and sour. Fish sauce gives it a good kind of fishiness while chili flakes impart a touch of heat. Crunchy peanuts complement soft chewy noodles to create an aromatic balance of flavor and texture that’s appealing to all the senses. There is so much to love about pad thai that I’ve rarely met one that I didn’t like. From the side streets of Bangkok to the beach resorts of Koh Samui, pad thai will reel you in and make you a lifetime lover of Thai cuisine.

Persian Kashk e Bademjan | RECIPE

Kashk e bademjan is one of the most famous Persian dishes that combines some of the most exciting flavors from the Persian cuisine. While most Persian dishes are prepared with some sort of meat, this tasty eggplant dip is a delicious Persian vegetarian dish. Literally translated, it means kashk (a type of Persian yoghurt) and eggplant.

The preparation process for the dish is quite simple. The eggplants need to be peeled, seared and then cooked. Towards the end of the cooking process, the kashk yoghurt and typical Persian spices are added. These are typically saffron, turmeric and dried mint leaves.

Kashk e Bademjan is served hot and fresh with pita bread. Over the last years, the dish has become quite popular also outside of Iran and is often served in Middle Eastern restaurants on mezze platters. As most dishes in the Persian cuisine, kashk e bademjan is usually not served on its own but along with a number of other dishes.

contributed by: Mike from Persian Experts

Balinese Sambal Matah | RECIPE

Balinese cooking is full of wonderful flavours, with noodles, rice, fish, chicken and vegetable dishes- it’s sometimes hard to choose what to have! They also have side dishes and sauces called sambals which accompany most meals.

Sambals are chilli sauces or pastes from Indonesia usually made from a mix of chilli peppers blended with other ingredients like garlic, ginger, shallots, spring onions, lime juice, or shrimp paste.

When I visit Bali, I head to a warung for a mei goreng – fried noodles – served with my favourite side dish, sambal matah.

Sambal Matah, or lemongrass sambal, is a delicious raw Balinese accompaniment: sweet, sour, hot and cool with a lovely lemony hit all in one mouthful. Great with chicken, fish or vegetables, or any Balinese dish. Lemongrass grows abundantly in Bali, and if you can get it fresh it gives the dish extra zing.

It is very simple to make, with a lot of chopping involved, mix together then let it rest for about 30 minutes to let the flavors combine. It is best served fresh, but can keep overnight in the fridge.

contributed by: Larch from The Silver Nomad

Czech Goulash (Guláš) | RECIPE

Czech Goulash (Guláš) is one of the most typical Czech dishes. Same as other traditional Czech dishes like Svíčková or Vepřo Knedlo Zelo, Guláš is served with our most typical side dish – boiled or steamed bread dumplings. Guláš is usually made with beef or pork meat, it is a thick, hearty stew flavored primarily with paprika. It can be found on the menu of the vast majority of Czech restaurants.

Across the country, there are many variations of Guláš, and different families have slightly different Guláš recipes. Each cook can vary the experience by using different meats or adding other spices like caraway, pepper or marjoram. Guláš is often garnished with slices of fresh onion and is typically accompanied by beer. There are also variations of Guláš, like Goulash Soup or Szeged Goulash (or Segedín), which is cooked with cream and cabbage. The great thing about Guláš is that if you cook the whole pot of Guláš and have some leftovers for another day, it tastes even better reheated!

Czech cuisine is quite heavy but delicious. Basic flavors of Czech food are based in local agriculture – onion, garlic, caraway, and meat, for example, many Czech dishes have onion as a base

contributed by: Adriana from Czech The World

Peruvian Tallarines Verdes | RECIPE

Tallarines verdes, or green noodles, are like Peruvian pesto pasta – a tangible product of Italian immigrants in Peru, adapted to fit local ingredients and taste. It is creamier and milder than Italian pesto, because it uses more spinach than basil in the sauce and the garlic (also onion) is often sautéed before it all gets pureed.

Milk replaces olive oil as the blending liquid in some, if not all, of the recipes, and creamy cheese (like queso fresco or feta) takes the place of nutty Italian cheeses. It’s delicious, healthy, and straight out of Peru!

contributed by: Laura from Eat Your World

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Salads From Around the World

My husband, Giancarlo, and I are restaurateurs, cooking-school owners, and cookbook authors, so it’s an understatement to say we love food. When Giancarlo was diagnosed with diabetes and gluten intolerance, it was hugely upsetting — in no small part because delicious pasta dishes and sumptuous desserts play a large role in his treasured Tuscan heritage. When our son Giorgio was also diagnosed with gluten intolerance, we knew we had to make a change. So we packed our bags.

Our family traveled the world in search of new ways of eating. We decided to focus on salads — which, after all, are fresh, rich in nutrients, generally low in sugar, and often gluten-free . We went to Asia and South Asia, the Mediterranean and the Middle East, and North and South America, taking cooking lessons wherever we went.

A forager friend once said that a salad should be like a conversation with a fascinating person who gets more interesting the longer your discussion. I kept that in mind as we traveled, and it’s true. The best salads have a variety of textures and layers, incorporating ingredients that are fresh, spicy, chewy, and crunchy.

This adventure was about more than our individual well-being; it was about learning to be healthy together. That’s a journey we’re excited to be on for life — and to share with you and your family.

Spicy Nepalese Onion and Potato Salad

Nepalese food is spicy, and this recipe is traditionally finished with tempered (fried) chilies and fenugreek seeds — making it very hot and slightly bitter. This recipe uses less chili to accommodate the Western palate and calls for nigella seeds or cumin instead of fenugreek.

Yields 4 to 6 servings | Prep time 5 to 10 minutes | Cook time 35 to 40 minutes

Ingredients

1 large cucumber
1 red onion, thinly sliced into half moons
1 lb. potatoes, one type only or a mixture of sweet, white, or new, peeled and cut into 1-inch cubes
3 tbs. sesame seeds
Juice of 1 large lemon, plus extra to taste
4 tbs. olive oil
1/2 to 1 red or green chili, according to taste, roughly chopped
1 tsp. nigella seeds or cumin, toasted and ground
1/2 tsp. Szechuan peppercorns, ground (available at Asian markets)
1/2 tsp. ground turmeric
1 tsp. chili powder
Large handful of cilantro, tough stalks removed, roughly chopped
Large handful of mint leaves, tough stalks removed, roughly chopped
Peel the cucumber and halve lengthwise; scoop out the seeds with a spoon and discard. Cut into sticks about 1/2 inch wide and 2 inches long. Place into a colander, sprinkle with 1 teaspoon of salt, and set aside for 30 minutes. (This will bring out the moisture and ensure the cucumber sticks offer a crunch to the salad.)
Soak the onion slices in cold water.
Meanwhile, cook the potatoes in plenty of boiling salted water until tender and just cooked but not falling apart, approximately 10 to 15 minutes. Drain and set aside to cool a little.
Toast the sesame seeds in a dry frying pan until they start to pop and become golden brown. Remove from the heat and pour onto a plate to cool.
Rinse the cucumber slices and drain well, then transfer to a large mixing bowl. Drain the onions and add them and the potatoes and lemon juice to the bowl.
To temper the chili and spices, first warm the oil in a pan over medium-high heat. Add the chili and cook until it starts to brown. Add the remaining spices and cook for another minute, stirring constantly. Pour this oil-spice mixture over the salad, add the fresh herbs and sesame seeds, and mix together.
Taste and add more salt or lemon juice as necessary. Serve at room temperature.

Tip: This dish is great served with halved hard-boiled eggs and mango chutney or cucumber raita.

Mexican Beef Salad

Make this spicy and crunchy salad with leftover cooked beef or a couple of seared steaks. A crisp lettuce like romaine is nice, but any leaves are a good backdrop to the spicy beef.

Yields 6 to 8 servings | Prep time 25 to 30 minutes | Cook time 0 minutes

Ingredients for the dressing

Juice of 1/2 lemon or 1 lime
3 tbs. extra-virgin olive oil
1 garlic clove, finely chopped
1/2 to 1 red or green chili, according to taste, finely sliced
Salt and freshly ground black pepper

Ingredients for the salad

1 lb. cooked beef, crumbled (if ground) or cut into bite-sized pieces
3/4 cup cucumber, peeled, seeded, and cut into bite-sized cubes
1 large head romaine lettuce, torn into bite-sized pieces
1/3 cup thinly sliced radishes
2/3 cup cored and seeded tomatoes , cut into bite-sized pieces
1 tbs. capers, drained and rinsed thoroughly
1 red or yellow pepper, cut into 1⁄2-inch strips
Small bunch of cilantro or flat-leaf parsley, tough stalks removed, leaves roughly chopped
Combine the dressing ingredients in a bowl and adjust the seasoning to your liking.
Mix the salad ingredients together in a bowl and toss with the dressing to combine. Serve immediately.

Zucchini Carpaccio With Ricotta

This Italian dish boasts a light flavor with a floral sweetness thanks to the melon. Zucchini delivers a healthy dose of vitamin C and manganese.

Yields 4 to 6 servings | Prep time 35 to 40 minutes | Cook time 0 minutes

1/2 to 1 red or green chili, according to taste, finely chopped
1 small garlic clove, minced
Juice and grated zest of 1/2 lemon, plus extra zest to garnish
2 tbs. extra-virgin olive oil
3 medium zucchini, thinly sliced
4 medium yellow or red tomatoes, sliced, or 12 to 16 yellow or red cherry tomatoes, halved
1 yellow or red bell pepper, seeded and finely sliced
Handful of basil leaves, tough stems discarded
1/2 honeydew or cantaloupe melon, scooped into pearls or balls
1 cup ricotta, drained
Mix the dressing ingredients together in a bowl. Season to taste and set aside.
Arrange a layer of some of the zucchini slices, tomatoes, and peppers on one large serving plate or on individual dishes. Pour on a little dressing. Add the remaining sliced vegetables on top, followed by the remaining dressing. (At this point you can place the salad in the fridge for a few hours if you want to serve it later.)
Just before serving, scatter the basil leaves and melon balls over the salad, and top with teaspoon-size dollops of ricotta. Grate a little extra lemon zest on top and finish with a grind of black pepper.

Salade Niçoise With Tuna, Green Beans, Potatoes, and Sun-Dried Tomatoes

This French classic is a great go-to recipe because you can keep so many of the ingredients on hand in your refrigerator and pantry.

salade nicoise with tuna green beans potatoes and sun dried tomatoes

Yields 4 to 6 servings | Prep time 35 to 40 minutes | Cook time 30 minutes

For the dressing

2 tbs. red-wine vinegar
1/2 cup extra-virgin olive oil, plus extra to taste
1 to 2 tsp. mild honey or maple syrup, to taste
2 tsp. Dijon mustard
1 medium garlic clove, finely chopped
Put the dressing ingredients into a lidded jar and shake to combine. Taste and add more oil and honey or syrup as desired. Store in the refrigerator for up to a week. Remove from the fridge 30 minutes before you need it and shake before serving.

For the salad

2/3 lb. new potatoes
1/2 lb. green beans
4 to 6 eggs
3 scallions or 1 small red onion, finely sliced
5 oz. can sustainably caught tuna in water or oil, drained and flaked
1 large celery stalk, finely chopped
1/4 cup sun-dried tomatoes in oil, roughly chopped
12 olives, pitted and halved
1 tbs. capers, drained and rinsed
2 oz. can anchovy fillets in oil , drained
Cook the potatoes whole with skins on in a large pot with plenty of boiling salted water until tender (about 10 to 15 minutes). Drain and allow to cool.
Meanwhile, cook the beans in another medium pot of boiling salted water for 15 to 20 minutes until soft. (Boil for less time if you prefer crunchier beans.) Drain and allow to cool.
Soak the onions in cold water for about 10 minutes. Drain and set aside.
Boil the eggs for eight to nine minutes, then crack the shells and drop the eggs into cold water — this will stop the greenish color from appearing around the yolk. Peel and set aside.
When the potatoes are cool, cut them in half and put in a large salad bowl, along with the onions. Cut the beans in half and add to the bowl with the remaining ingredients, except the eggs.
Toss the dressing with the salad. Top with halved eggs and serve.

Spiced Green Beans With Tomatoes

You can find variations of this recipe all over the Middle East and Mediterranean. Often served as a side, it can be transformed into a main dish with the addition of fried eggs.

Yields 4 to 6 servings | Prep time 10 to 15 minutes | Cook time 45 minutes

1 medium red or white onion, finely chopped
1/2 cup extra-virgin olive oil
2 garlic cloves, finely chopped
1/4 to 1/2 tsp. dried red-pepper flakes, to taste
3/4 lb. flat, runner, or French green beans, trimmed
1 1/2 cups roughly chopped tomatoes
2 heaping tbs. tomato paste
Squeeze of lemon juice
Cook the onion in oil in a large frying pan over low heat until soft, about 10 minutes.
Add the garlic and red-pepper flakes, and continue to cook for another two minutes. Then add the beans, tomatoes, tomato paste, 1/2 cup water, and seasoning. Partially cover with a lid and cook until the beans are soft. Depending on their size, this will take 20 to 30 minutes.
Taste the sauce and add more seasoning or red-pepper flakes as necessary. Squeeze in a little lemon juice. Serve warm or at room temperature.

How to Build a Perfect Salad

Tired of the same old greens for lunch? Depth, texture, and nuance are what make a great salad more than the sum of its parts. Transform ho-hum salads into delicious dishes with these tips from Giancarlo and Katie Caldesi, restaurateurs and authors of Around the World in 100 Salads .

Incorporate a variety of textures: chewy, soft, crunchy, wet, and dry.
Add color with berries, grated carrot, tomatoes, or edible flowers.
Get decadent with dips and sauces based on Greek yogurt or sour cream.
Balance sweet and sour. Lemon will temper an excess of salt or sugar, while sweet ingredients like maple syrup will calm too much acid.
Pair ingredients and dressing carefully. Delicate seafood might not work with a lot of heavy spice.
Add heat with mustard, garlic, or chili.
Transform a side salad into a main course by adding protein, carbohydrates, and fat.
Avoid overseasoning. Wait until the cooked elements are prepared, the dressing made, and the veggies tossed before you add salt and pepper to taste.
Use sea salt (fine or coarse), and grind pepper in a mill for best flavor.
Think in layers: Start with your base veggies or leaves, then add a layer of dressing, a layer of crunch (try seeds or nuts), a layer of “bite” (such as cheese, chili, or pickles), followed by another layer of veggies or leaves, and so on. This way you don’t have all the best bits at the top.

Recipes excerpted with permission from Around the World in 120 Salads by Giancarlo and Katie Caldesi © 2017 Kyle Books, photographs © Helen Cathcart. No images may be used, in print or electronically, without written consent from the publisher.

Why No Numbers? Readers sometimes ask us why we don’t publish nutrition information with our recipes. We believe that (barring specific medical advice to the contrary) if you’re eating primarily whole, healthy foods — an array of sustainably raised vegetables, fruits, nuts, seeds, legumes, meats, fish, eggs, whole-kernel grains, and healthy fats and oils — you probably don’t need to stress about the numbers. We prefer to focus on food quality and trust our bodies to tell us what we need. — The Editors

This originally appeared as “The World in a Salad” in the September 2017 print issue of Experience Life.

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33 Best Salads In The World

By Author Daryl and Mindi Hirsch

Pinterest image: photo of a wedge salad with caption reading

Salads tempt our taste buds with their fresh ingredients and bright flavors. Grab a fork and join us as we reveal our picks for the 33 best salads in the world. Be sure to read to the end for a bonus salad that may surprise you.

Tomato Salad - One of the Best Salads in the World

As professional food travelers, we’re frequently queried about our favorite foods in the world. Mindi has no hesitation by responding with “pizza” while Daryl typically proceeds to explain how he hates the question and instead provides a laundry list of his favorite foods.

Salad isn’t on his list.

It’s not that we have something against salad. Rather, the issue is that we tend to forget about salad when we’re busy slurping soup, chomping on burgers and tasting wine. Shame on us! Every time we eat a salad, we support independent farmers and food artisans while connecting with the food local culture. Yes, salads are part of culture too.

The History Of Salad

Men and women have been eating salads for centuries, probably for as long as they have been eating bread, maybe even longer.

Historians trace mixed salads back to ancient empires that include the Greeks, Persians and Romans. The Brits also have a long history with salads as do Asian nations like China and Thailand. In other words, salad doesn’t have a specific origin story.

Like many foods, salad has evolved over the years. Many of the salads we eat today are more modern creations that incorporate new world ingredients that weren’t globally available in ancient times.

Tomato Salad at Sparrow + Wolf in Las Veas Nevada

Salads took a big leap in the 20th century when modern technology provided tools like salad spinners and food choppers to home cooks while chain markets sold those same consumers bagged lettuce and jarred dressing. As you can see, not all those leaps forward were positive.

But today, many are returning to their salad roots (pun intended) by buying fresh ingredients at weekend farm markets and through CSA memberships. They quickly chop their vegetable bounty with chef knives and some (like us) even skip the uni-tasker dust collector otherwise known as a salad spinner.

Our History With Salad

Watermelon and Feta Salad at Luda in Ljubljana Slovenia

We didn’t love salad when we were little. In fact, Daryl hated the stuff and rarely ate it. As for Mindi, her mother mostly prepared salads with iceberg lettuce and smothered the greens with store-bought dressing. It wasn’t pretty.

During our nomadic years , we ate salads in four continents. Without a plan or intention, we ate dozens and dozens of salads. Some were standard tossed salads while others impressed us with unique ingredients like compressed watermelon and horse meat. Yes, horse meat – more about that later.

Tomato Salad at La Bourse et La Vie in Paris

Fast forward to the present and we now choose to make and eat salad on a regular basis. But the salads we eat are different from those of our childhood. We buy fresh ingredients at local Lisbon markets and top our salads with dressings that Daryl whips up from with ingredients like olive oil, white wine vinegar and Dijon mustard.

Our Picks For The Best Salads In The World

Tomato Salad at AbOvo Bistro and Bar - Zagreb Restaurants

Despite salad’s dubious reputation as healthy rabbit food that’s more about substance than style, certain salads have delighted and surprised us during our travels. Some were were simple starters with super-fresh vegetables while others were hearty meals in a bowl. The best ones showcased pure culinary artistry.

Based on our vast salad sampling, the following salads get our votes for the best salads in the world:

1. Cobb Salad (USA)

Cobb Salad at Craft Kitchen in Las Vegas Nevada

Some salads are dainty starters filled with vegetables typically eaten by rabbits and vegetarians alike. The Cobb Salad isn’t one of those salads. Instead, it’s a protein-laden main course dish that offers a different taste in every forkful. Avocado? Check. Blue cheese? Check check. Crispy bacon? Check check check.

Follow our Cobb Salad recipe and make a tasty Cobb Salad at home.

Although Bob Cobb (yes, that’s his real name) introduced his signature salad at The Hollywood branch of the Brown Derby in 1937, we didn’t taste the inspired California chopped salad until more than a half century later. Filled with avocado, bacon, chicken breast, hard boiled egg slices and blue cheese, those first bowls weren’t our last bowls.

The Cobb Salad is an iconic American food. Discover more American food favorites .

Now that we’ve mastered making Cobb Salads at home, the classic California dish has joined our dinner rotation.

Not only is it relatively easy to make, but this salad also gives us enough protein to either climb a mountain or bake a cake. However, we typically choose to take a nap after eating the filling bowl of yummy ingredients instead.

Try our tasty Cobb Salad recipe .

2. Salade Niçoise (France)

Originally a simple salad featuring tomatoes and anchovies, the Salade Niçoise has come a long way since its 19th century debut in Nice. Modern-day versions include additional ingredients like tuna, green beans, olives and potatoes.

Try our inauthentic yet tasty Salade Nicoise recipe .

The signature French salad has become a global salad standard. We’ve eaten excellent renditions at disparate locations around the world including a cruise ship in Norway , however none have been better than those we’ve eaten at restaurants in Marseille and Paris except the ones we’ve made ourselves at home.

Discover our favorite restaurants in Paris .

3. Caesar Salad (USA Via Mexico)

Despite the fact that it was invented just over the border in Tijuana, the Caesar is a popular American salad that poses an important question: With or without anchovies? We always answer this question affirmatively whether we eat the classic salad at a Las Vegas casino, at a hotel in Vietnam or at home.

Try our restaurant-style Caesar Salad recipe .

Legend has it that Cesare (a/k/a Caesar) Cardini didn’t add anchovies in 1924 when he created the iconic romaine lettuce salad and served it tableside in his restaurant. We’ll let the omission slide since he included a veritable laundry list of other ingredients that included romaine lettuce, black pepper, croutons, Dijon mustard, eggs, garlic, olive oil, Parmesan cheese and Worcestershire sauce.

Fun Fact Julia Child ate a Caesar Salad at Cesare Cardini’s Tijuana restaurant when she was a child.

4. Som Tam (Thailand)

Easily the most popular Thai dish to originate in Northeastern Thailand’s Isaan Province, Som Tam is Thailand’s most iconic salad. However, this salad isn’t like most salad served in western countries.

Instead of lettuce and croutons, Som Tam’s ingredients include shredded and pounded green papaya, carrots, tomatoes, beans and peanuts. Additional ingredients like chili peppers, garlic, palm sugar, tamarind, fish sauce and lime juice give the crunchy salad a burst of complex flavor.

Discover more Thai food favorites .

5. Horiatiki (Greece)

Leave your perceptions about Greek salad at home when you visit Greece. Greek salads known as Horiatiki don’t include lettuce. Instead, these rustic salads feature a bounty of local ingredients like tomato, cucumber, onion, feta cheese and olives finished with oregano, salt and olive oil.

In many countries, salads are considered ‘diet’ food for those looking to lose weight. This is not the case in Greece where it’s a pleasure to eat a colorful salad filled with ripe tomatoes, kalamata olives and slabs of briny feta. In cities like Athens and Rhodes , the best Horiatiki salads add paximadia or twice-baked barley rusks similar to crunchy croutons but larger.

Discover more Greek food favorites .

6. Insalata Caprese (Italy)

Italy’s Insalata Caprese, also known as a Caprese Salad, proves that simple salads can be the best salads. Invented on the Isle of Capri near Naples , the salad is a popular Aperitivo dish in cities like Bologna and Venice .

To make this five-ingredient salad, chefs and home cooks layer sliced tomatoes with mozzarella and top the melange with fresh basil, olive oil and salt. Not only does the resulting dish taste like summer, but it also matches the colors of the Italian flag.

The Insalata Caprese pairs well with Margherita Pizzas. Access our comprehensive Naples pizza guide to discover the best Margherita pizza in its homeland.

7. Falafel Salad (Egypt And Israel)

Falafel’s origin is debatable with various countries claiming credit, though our research points to either Egypt or Israel. Vegetarians and street food junkies don’t really care who first started deep frying chickpea fritters when then they stuff the crispy balls inside pita pockets and top them with fresh vegetables, pickled vegetables, hot sauce and tahini.

The Falafel Salad deconstructs the traditional Falafel by artfully placing all of the ingredients on a plate instead of inside a pita. Though substantial enough to be a main course, the salad is a great starter at Middle Eastern restaurants around the world.

Pro Tip Add hot sauce to your Falafel Salad if you like a little heat when you eat. You may have to request the condiment from your server if it’s not already on the table.

8. Salade Lyonnaise (France)

Lyonnaise Salad at Le Garet in Lyon France

Lyonnaise food is famous for comforting dishes like Quenelles de Brochet (fish dumplings), Saucisson de Lyon (sausage) and thinly sliced, pan-fried Lyonnaise Potatoes. We’ve enjoyed all these dishes and more at multiple Lyon bouchons over three separate visits but our favorite Lyonnaise specialty may very well be Salade Lyonnaise.

The seemingly simple French salad has a short list of ingredients – frisée, bacon lardons, crispy croutons and a poached egg. Tangy vinaigrette brings them together in a harmony that makes us say “oui” with glee. As a bonus, the more salad we eat, the more room we have for French pastries .

Discover more great food in Lyon .

9. Crab Louie (USA)

The Crab Louie is a salad with multiple potential origins. The crab-filled salad’s home city may be San Francisco unless it’s Seattle or Portland . Then again, it could be Spokane. At least food historians can agree that the Crab Louie was born somewhere on the American west coast more than a century ago

Chefs are just as confused as the historians when it comes to this salad. While lettuce and crab meat (either real or imitation) are a must, other ingredients vary depending on the chef. Typical elements include asparagus, eggs and tomato. Some chefs go further by adding olives, onions and even avocado.

Pro Tip Although you can add Thousand Island or Green Goddess dressing to your Crab Louie, opt for Louis dressing made with mayonnaise, green onions and chili peppers instead. The dressing is the classic choice.

10. Chopped Salad (USA)

Almost any salad can be chopped but not every salad is chopped. The delineation is whether or not the chef chooses to chop up all the ingredients instead of mixing different shapes, sizes and textures in a bowl.

Since Chopped Salads are more fun to eat than they are to make, most people eat Chopped Salads at restaurants instead of at home. However, a home chef with a good knife and/or a chopper can make a fine Chopped Salad. As for cleaning up the inevitable mess, that’s a different story.

Fun Fact Although he didn’t invent the Chopped Salad, Wolfgang Puck made the dish famous when he added it to his Los Angeles menu at Spago in the 1980s.

11. Gargouillou De Jeunes Légume (France)

A revolutionary dish that has inspired chefs around the world, the Gargouillou de Jeunes Légume is a hallmark of nouvelle cuisine. It’s also the dish that motivated us to journey to Laguiole to dine at Maison Bras. We were obsessed after we first saw the colorful salad featured in the movie Entre Les Bras .

More than 40 years after Chef Michel Bras created the conceptual dish in 1978, Maison Bras’ team prepares the dish differently every day based on what’s available in the Chef’s garden, at local markets and in Aubrac’s vast forests and fields. The opposite of a simple salad, each Gargouillou incorporates 50-60 flowers, herbs and vegetables in varying forms of doneness. It’s a showstopper.

Read about our three-star Michelin dinner at Maison Bras .

12. Kritikos Dakos (Greece)

Cretan Dakos Salad at Kokkalo in Santorini

Kritikos Dakos takes the Greek Horiatiki salad to new heights – literally. Invented in Crete, the Dakos salad starts with a crunchy barley rusk and piles chopped tomatoes and cheese, typically mitzithra or feta, on top. Olive oil, capers and olives provide the finishing touches.

We ate various versions of the tasty salad in Greece. Some were mixed in a bowl while others were almost too pretty to eat. Our favorite versions were at restaurants in Santorini and Athens .

Discover more great food in Santorini .

13. Waldorf Salad (USA)

Don’t be insulted if somebody likens you to a Waldorf Salad. Invented in 1896 at New York’s Waldorf-Astoria Hotel , the salad achieved prime pop culture stature when Cole Porter wrote the lyrics “You’re the top! You’re a Waldorf Salad!” for the show Anything Goes in 1934.

More than just a lyric reference, the Waldorf Salad recipe includes apples, celery, grapes and walnuts as well as lettuce and mayonnaise. Modern renditions often include extras like chicken, raisins and cheese. Some replace the mayo with a yogurt-based dressing.

Discover more New York food favorites to explore after you eat a Waldorf Salad at a NYC restaurant .

14. Fatoush Salad (Lebanon)

Created in Lebanon, the Fattoush Salad is a Middle Eastern salad with a twist. Actually two twists.

This salad’s ingredient list includes tart sumac and crunchy pita chips in addition to standard items like lettuce, tomato and cucumber. Some Fattoush Salads include mint, parsley and radishes as well.

Fun Fact Sumac isn’t just an ingredient in Fattoush Salad. The dried berry is also a key ingredient in za’atar, a flavorful Levantine spice mix.

15. Roasted Vegetable Salad (Various)

Roast Vegetable Salad at Pizza Beddia in Philadelphia

Proving that not all salads are raw, the Roasted Vegetable Salad takes vegetables to the next level by serving them (you guessed it) roasted. Root vegetables like carrots, beets and squash work great in this comforting salad that doubles as both a starter and side dish.

Clever cooks switch things up in the summer by heating veggies up on the grill instead of in a roasting pot. Seasonal options like zucchini, bell pepper and corn work great using this method.

Pro Tip Add goat cheese and/or chicken to transform a Roasted Vegetable Salad to a main course.

16. Wedge (USA)

Wedge Salad at The Whitfield in Pittsburgh

It’s difficult to mess up a Wedge Salad, the steakhouse staple that tops a wedge of iceberg lettuce with crumbled blue cheese, crispy bacon and dressing. It’s also difficult not to love this simple salad that packs a wallop in terms of both roughage and calories.

Try our Wedge Salad recipe . It’s a winner.

Americans have been eating Wedge Salads for more than a century, going back to the early 20th century when the iceberg salad first appeared in cookbooks and at restaurants. However, the Wedge Salad didn’t achieve icon status until steakhouses across the land added it to their menus. The rest, as they say, is history.

Fun Fact The Wedge Salad made its way into pop culture when it appeared the TV show Mad Men .

17. Taco Salad (USA)

Taco Salad in a Tortilla Bowl Stock Photo

You might think that the Taco Salad was invented in Mexico. You would be wrong. This Tex-Mex dish is an American invention with roots in California and Texas. It’s also a favorite at fast food chains like Taco Bell and Chipotle.

For the uniniated, Taco Salads take ingredients usually found inside a Taco and place them inside a crispy fried tortilla bowl. We’re not gonna lie – this salad is probably the most fattening one in this list thanks to ingredients like cheddar cheese, guacamole and sour cream. It’s also one of the tastiest for the same reason.

Fun Fact Some food historians credit Elmer Doolin with inventing the Taco Salad concept. Doolin’s biggest claim to fame is founding the Frito Lay company.

18. Larb (Thailand)

Like Som Tam (see above), Thailand’s Larb is a spicy salad with Isaan roots. However, this dish’s main ingredient is minced meat instead of green papaya. Yes, Larb is a meat salad seasoned with typical Thai ingredients like fish sauce, red chilis and fresh herbs.

After first eating Larb at Andy Ricker’s restaurants in both Brooklyn and Portland , we were curious to see how Larb would taste in its homeland. While we enjoyed eating lettuce wraps stuffed with Larb in Chiang Mai, we liked eating Nam Prik Ong, a spicy, meaty dip with both pork and tomato, even more.

Fun Fact Larb is one of the most popular dishes to eat in Laos, Thailand’s Southeast Asia neighbor.

19. Potato Salad (Germany)

Germany isn’t the only country where people love Potato Salad, but Germans seem to love the chunky, starchy salad just a little bit more than their European peers in France, Italy, Scandinavia and Russia. In cities like Berlin and Hamburg , locals eat warm Potato Salad without mayonnaise along with Schnitzel, Currywurst and pretty much everything else.

Ironically, considering that potatoes are a new-world vegetable, German immigrants get credit for bringing Potato Salad to the USA. However, Americans modified the recipe by adding mayonnaise and chilling the dish except in Texas cities like Lockhart where locals eat warm Potato Salad with barbecued brisket. (This makes sense since many Germans immigrated to Texas.) It’s now a summertime favorite at cookouts and picnics from sea to shining sea.

Fun Fact Potato Salad didn’t just jump the pond. It’s also a popular side dish in Asian countries like South Korea and Japan.

20. Eggplant Salad (Various)

Casa Terra Eggplant Salad - Traditional Romanian Food

As Americans, we didn’t grow up eating Eggplant Salad. The closest we got was when we dipped pita bread into bowls of Baba Ghanoush dips at Israeli restaurants.

Without doubt, the situation would have been different had we grown up the Eastern Europe, India or the Middle East where various versions of Eggplant Salad were more of the norm than an exception. Our favorite version so far was the mashed Salată de Vinete we ate in Transylvania.

Learn more about traditional Romanian food in Transylvania .

21. Salad Chèvre Chaud (France)

Just like the French have a way with Camembert and Roquefort, France’s Chèvre is simultaneously distinctive and divine. Adding the goat cheese to salad was most likely a no-brainer. Heating it first was ingenious.

Bistros across France serve Salad Chèvre Chaud, a simple green salad featuring warm Chèvre slices and toasted bread. We’d call it French bread, but that would be redundant in France . The concept is equally popular in Montreal where we ate a memorable Salad Chèvre Chaud at L’Express, one of the city’s most iconic restaurants.

Discover more iconic Montreal restaurants .

22. Salad Bar (Various)

Rocket Bean Roastery Brunch - Riga Restaurants

The late food pioneer James Beard succinctly stated that “too many simple green salads suffer from lack of imagination.” If you agree with Beard’s assertion, then salad bars are the answer to your concern. And, if you create a simple green salad at a salad bar, then it’s your own fault.

Invented in America and embraced by the baby boom generation, salad bars are a finicky eater’s happy place with vast selections of vegetables, toppings and dressings. While we don’t know how and if salad bars will continue in post-pandemic restaurants, we’ll always have fond memories of using our imagination at them in the past.

Pro Tip Go big or go home when you construct a salad bar salad. This is your chance to eat it all without worrying about peeling, dicing or cleaning up the kitchen.

23. Beet Salad (Various)

Beet and Goat Cheese Salads were our gateway to eating beets, a food that was typically overly pickled during our childhoods. Little did we know that we’d later enjoy roasting beets at home and would voluntarily choose to eat them in soup.

But, as we discovered during our travels, Beet Salads don’t require goat cheese to taste good. This is especially the case in countries like Russia and Turkey where the root vegetable is extremely popular but goat cheese not so much.

Fun Fact While Americans call the earthy vegetable beets or sugar beets, countries like the UK and Germany call them beetroots instead.

24. Shrimp Salad (Various)

The Shrimp Salad is one of those salads that has a different meaning depending on where you eat it. Thai versions frequently involve large prawns and chili peppers whereas New Orleans versions often feature herbaceous remoulade sauce. Then there are Scandinavians Shrimp Salads filled with extras like potatoes and fresh dill.

In our opinion, the best Shrimp Salad is the one that we’re currently eating. Perhaps we’ll whip one up this weekend.

Pro Tip Don’t hesitate to add shrimp to your salad. They’re low a low calorie protein, clocking in at just 28 calories per ounce.

25. Seaweed Salad (Japan)

While humans have been eating seaweed for millennia, it was the Japanese who transformed the prevalent marine plant into a tasty salad. To do make this transformation, they soak Wakame seaweed and add flavorful ingredients like garlic, ginger, pepper flakes, sesame oil, soy sauce, sugar and vinegar.

We’ve eaten Seaweed Salad at sushi restaurants around the world in cities like Osaka , Lisbon and Budapest . It’s a great Sushi complement that tastes great and isn’t overfilling. In other words, we still have plenty of room for Sushi after we eat Seaweed Salad.

Fun Fact Unlike sheets of Nori seaweed used to wrap sushi, Wakame seaweed is leafy and tender. Wakame also has a more mild flavor compared to Nori.

26. Salat Katzutz (Israel)

More commonly known as Israeli Salad outside of the promised land, Salat Katzutz is a chopped vegetable salad that features a rainbow of tomatoes, cucumber, onion and every possible bell pepper color (i.e green, red and yellow). Other potential ingredients include lemon juice, garlic, olive oil and za’atar.

While Mindi ate Salat Katzutz at hotel breakfast buffets when she visited Israel years ago, we’ve both eaten the chopped salad as a side dish at Israeli restaurants in cities like Philadelphia and Paris. We hope to eat it together in Tel Aviv at some point in the future.

Fun Fact Some people consider Salut to be the national dish of Israel while others would choose Hummus or Falafel instead.

27. Chicken Salad (USA)

Chicken is one of the world’s most versatile proteins. It can be deep-fried, sautéed, baked or stir-fried. Sometimes it’s served in a casserole and other times it comes on a sandwich.

Home cooks commonly make Chicken Salad by combining the cooked bird with mayonnaise and serve it on a bed of lettuce or between two slices of bread. Additions like curry powder, apples and cashews turn simple Chicken Salad into a more exotic dish.

Fun Fact Despite its name, Chinese Chicken Salad was invented in Hollywood and not Shanghai.

28. Octopus Salad (Various)

Hytra Octopus Salad - Athens Restaurants

Octopuses swim in saltwater all over the world. We’ve eaten the tasty mollusks in countries from Greece to Japan and in preparations that include sushi, ceviche, pasta and fresh off the grill. One of our favorites is Octopus Salad.

Eating Octopus Salad is always an adventure since most chefs add their personality to the dish. Some Octopus Salads are chilled while other are served warm. The best ones feature meaty octopus cooked to an ideal level of tenderness.

Fun Fact Octopuses have eight arms, three hearts, nine brains and blue blood.

29. Wurstsalat (Germany)

Germans take their love for meat to the next level when they add strips of sausage to salad and create meat salads called Wurstsalat . Literally translating to sausage salad , these meaty salads provide a protein punch before diners eat the main course featuring…. you guessed it… more meat.

Typical Wurstsalats include pickles and cheese. Others, like the one we ate in Baden-Baden , add veggies for good measure. Either way, as indicated by the dish’s name, meat plays a starring role in any proper Wurstsalat .

Discover more German food favorites .

30. Bean Salad (Various)

Beans, beans, they’re good for your heart… Well, you surely know the rest of this chant. If not, you can and should look it up.

The important thing to know about Bean Salad is that there are as many versions as there are countries. Actually more. Plus, most Beans Salads are healthy side dishes that are both filled with fiber and low in fat.

Fun Fact Three Bean Salad is a popular American Bean Salad with exactly three beans. However, the three beans aren’t always the same. Typical legumes include green beans, kidney beans and garbanzo beans.

31. Insalata Di Cavallo (Italy)

Insalatona Zingaro at Osteria Dello Zingaro in Parma

Italy’s Insalata di Cavallo is basically horse salad. Yes, you read that right – it’s a horse salad, not a house salad. However, technically it could be both at Italian restaurants that specialize in the equine protein.

While most Americans wouldn’t consider eating Black Beauty for dinner, other countries liken eating horse to eating cow or pig. Italy is one of those countries.

Living up to the expression ‘ when in Rome’, we gave Insalata di Cavallo a try in Parma, though technically, it was actually a ‘when in Parma’ situation. Our verdict – horse issn’t all that different from beef, just leaner.

Fun Fact Horse meat has half the fat of beef and is less caloric too.

32. Whitefish Salad (USA)

Heebster Bagel at Russ and Daughters in NYC

Whitefish Salad is a salad without any vegetables in its most basic form. The only two required ingredients are smoked whitefish and mayonnaise; however, some recipes add chopped dill, minced celery and lemon juice to the mix. We don’t know why we love this savory salad so much. We just do.

Perhaps we love it for the memories it evokes of family meals involving bagel and lox spreads. Nah. We love Whitefish Salad because it tastes sooooo good.

33. Fruit Salad (Various)

Fruit Salads are popular wherever fruit is available. In other words, Fruit Salad is popular all over the world including Antarctica where fruit is both imported and grown in year-round greenhouses.

Each Fruit Salad is different based on ingredients which can include a myriad of fruits or just one solitary fruit. Some Fruit Salads have additional elements like nuts and whipped cream. You could hypothetically call the Waldorf Salad (see above) a Fruit Salad since it has apples and grapes but we’d debate you on that assertion.

Fun Fact Although tomatoes are technically fruit, Fruit Salads do not typically include the savory red fruit.

Bonus – Fruit Salad Gummies (Germany)

Not all fruit salads are made with actual fruit and such is the case with Fruit Salad Gummies. While we can’t call this candy salad healthy due to ingredients like sugar, corn syrup and food coloring, there’s no added fat so there is that.

Haribo makes the most popular Fruit Salad Gummies with flavors like cherry, grapefruit, lemon, orange, passion fruit and peach. We found a generic version without artificial coloring at a local Lidl market that made us smile when we saw it as well as when we ate it.

Buy a bag of Haribo Fruit Salad Gummies from Amazon.

Video Recap

Frequently asked questions.

Salads run the gamut from super healthy to super unhealthy. It all depends on the type of ingredients which can include healthy fresh vegetables and/or less healthy items like bacon and croutons. It also depends on the type and amount of dressing in the salad.

Salads can have less than 100 calories or more than 1,000 calories. It all depends on the ingredients and dressing in the specific salad’s recipe.

Salad dates back to ancient times when the Greeks, Persians and Romans ate salad. The Brits also have a long history with salads as do Asian nations like China and Thailand. In other words, there’s not one person or one country that get credit for inventing salad.

A simple tossed can be found on restaurant menus across America and is often served at home more than any other salad. Other popular salads in America and beyond include the Caesar Salad, Cobb Salad, Greek Salad, Nicoise Salad and Wedge Salad.

Iceberg lettuce and romaine lettuce are popular salad lettuces since they’re readily accessible and tend to stay crisper longer than other lettuces.

Some salads are vegetarian and even vegan. It depends on what type of proteins are added to the salad, if any.

Hungry For More Global Food?

About the Authors

Daryl and Mindi Hirsch

Saveur Magazine’s BEST TRAVEL BLOG award winners Daryl and Mindi Hirsch share their culinary travel experiences and recipes on the 2foodtrippers website. Since launching the site in 2012, they’ve traveled to over 40 countries in their quest to bring readers a unique taste of the world.

Disclosures

Article Updates We update our articles regularly. Some updates are major while others are minor link changes and spelling corrections. Let us know if you see anything that needs to be updated in this article. Funding We purchased and ate the majority of the salads featured in this article.

Original Publication Date: April 11, 2021

Tommy Bulyan

Wednesday 17th of August 2022

Try Gado-gado, pecel, tahu campur, lothek..

Shirley Johnson

Monday 21st of June 2021

Many, many years ago, (I'm now 86), in one of the large women's magazines I found the recipe for Cobb Salad...just as you said...made by the man who ran the Brown Derby out of what was in his frig one night...the only thing that hasn't survived is the Brown Derby salad dressing recipe...a really good dressing they used in the restaurant...I haven't seen that recipe for years or I would have included it...it's be worth looking up, I think... really enjoyed the article...

Sunday 11th of July 2021

Great suggestion. Thank you!

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Around the World in 12 Salads

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Good salads from across the globe warrant attention: they're more than a diet food made of iceberg lattuce and tomatoes. Let these twelve inspire you to toss your way through the summer heat.

The most famous salads from around the world

1. Peruvian solterito : From the region of Arequipa, Peru , this salad (the name of which translates as “little single man”) consists of potatoes, coriander, onion, rocoto chili pepper, fava beans, corn and quesillo cheese. The ingredients are uniformly diced and bound in olive oil.

2. Californian Cobb salad : The famous Hollywood hangout, the Brown Derby, served a salad to its owner, Robert Howard Cobb, who hadn’t eaten for hours. It was past midnight and he wanted something filling but not too heavy, so he threw together various ingredients left in the kitchen: grilled chicken, avocado, fried bacon, cheese, hardboiled eggs. Voilà , the Cobb salad was born.

3. Tuscan panzanella : A cookbook could be written about what to make with slightly stale bread. Not so stale that it turns blue, but stale enough that you don’t want to eat it in the more traditional bread-consumption manner. Tuscan panzanella is a cold salad of stale bread cubes and soaked in olive oil, tomato, onion and salt. The bread makes it filling enough to be a meal in itself, and the firmness of the bread gives it nice crunch and absorption of all that delicious dressing.

4. Greek Horiatiki salad : Onion, tomato, cucumber, Kalamata olives and Feta cheese (served as a single block, not cubed) is the traditional Greek salad , which is often called “village salad” there. Head to the Dodacanese islands and you’ll find capers added. Go to a traditional American “Greek diner” and it will be mixed with lettuce. In whatever variation, it’s refreshing, cheap, and delicious.

5. Thai yum woon sen : Glass noodle salad is smothered in a spicy dressing, taking the airy, bean thread noodles to another level. There are peanuts, there’s the unctuous funk of dried shrimp, the perk of cilantro. Fish sauce, lime, Thai chili. It’s a flavor party, but surprisingly light, since the noodles themselves have just about no calories. Consider it the sort of diet you’ll be delighted to be on!

6. American Caesar salad : If there’s one thing Americans love to order at restaurants, it’s a Caesar salad . But they don’t want the traditional one. The one with anchovies. They want the one in which the anchovy-ness is hidden in the dressing, and they want grilled chicken on top. Historians seems to think that Cesare (Caesar) Cardini, born in 1896 in Lago Maggiore, near Milano, was the man behind the salad. He moved to the US after the First World War and lived in San Diego, but ran a restaurant in Tijuana, Mexico , where the salad was first served. Lettuce, croutons, anchovies were thrown together, the story goes, in 1924, when the restaurant, called Caesar’s , was particularly busy. It was called the Aviator’s Salad , as Cesare’s brother, Alex, had been a pilot with the Italian air force. In 1938 the Cardinis moved to Los Angeles to open a restaurant, and the sauce for the salad was bottled and sold from 1948 on. Anchovies are the key to the dressing, adding an umami flavor that was strong, and is played down in the tamer modern version that can be found on menus of just about every diner and bistro across the US today.

7. Indonesian gado-gado : Salads are a good way of deliciously disposing of ingredients that perhaps are not in such quantity as to make a main, but which can provide good grace notes to a hybridized new concoction. Whatever you’ve got in the larder? That’ll do for this “mix-mix” salad, in which you might find exotic ingredients, like bitter gourd, chayote and tempeh, but also spinach, hardboiled egg, torn bread, cucumber, cabbage… whatever you’ve got, linked with a peanut dressing that forgives all incongruities.

8. New York Waldorf Salad : Chef Oscar Tschirky of the Waldorf Hotel invented this unusual combination of grapes, chopped apple, walnuts, celery and mayo on lettuce, the fame of which spread far and wide.

9. Guatemalan fiambre : Straddling the line between salad and potluck main course, this celebratory feast on a plate is traditionally made on the Day of the Dead. The story goes that families would prepare favorite dishes of deceased relatives on this special day, to honor them, and eventually the various dishes were combined into a single, heaping plate that, heck, we’ll call a salad. The exact recipe varies from family to family, but you might find cold cuts, pickles, cheese, lettuce, sausages, salami, pacaya flower, baby corn, hot peppers…it’s wonderfully anarchic.

10. Finnish rosolli : This beet salad is usually made at Christmas, and it is beautiful and festive to look at, and to eat. Originating in the wonderfully-name Hme region, its core is boiled beets, potatoes and carrots, peeled and chopped. Then chopped gherkins and apples and onions are added, usually layered in a glass bowl, to see the rainbow colors. The dressing is whipped cream.

11. French Salade Nicoise : Chunks of tuna (not from a can, please), green beans (with the little “tails” clipped off, please), eggs and potato form the core of this hearty salad celebrated in Nice , on the French Riviera.

12. Slovenian salad : Alright, this salad might not be a national dish, the way the others in this list are, but enough people I know in Slovenia make a specific type of salad that I can consider it a “thing.” Slovenian salad consists of lettuce, lots of chopped raw garlic, sliced boiled potato, salt and vinegar. The garlic is brutally powerful. The other rival for most-Slovenian of salads is made with the boiled beef leftover from making the tradition Sunday beef noodle soup. That beef, when cold, is sliced and mixed with sliced raw onion, salt, pepper, and vinegar.

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MAIN INGREDIENTS

Dakos or ntakos is a traditional Cretan dish consisting of a dry barley rusk called paximadi that is topped with crumbled myzithra cheese, chopped ripe tomatoes, whole olives, capers, fresh oregano, and a few generous splashes of high-quality olive oil. It's recommended to use olive varieties such as Koroneiki, Lianes, or Tsounates. Myzithra cheese is traditionally used, and not feta, which is usually reserved for tourist restaurants. The rusk is often gently rubbed with a small piece of garlic and lightly sprinkled with sea salt. If available, kritamo (sea fennel) is also sometimes added to dakos. The dish is usually served as a meze or light dinner.

MOST ICONIC Dakos

Ferryman Taverna

To Antikristo

Mechouia Salad

Mechouia is a Tunisian salad made with grilled, coarsely chopped onions, peppers, tomatoes, and garlic, drizzled with olive oil and seasoned with caraway, salt, and black pepper. The salad is then typically garnished with hard-boiled eggs, olives, or tuna. The salad can be served on its own, but it is also often served on toasted bread or baguette slices. It is quite common to find it in Tunisia as a part of a mix of appetizers in traditional restaurants.

MOST ICONIC Mechouia Salad

Dar El Jeld

L'Auberge de Tamezret

Greek salad (Horiatiki salata)

Greek salad, also known as village salad or horiatiki is the national dish of Greece, consisting of quartered tomatoes, sliced red onions, and chunky slices of cucumber. Depending on the region, there can also be olives, green peppers, feta cheese, oregano, salt, pepper, or a typical dressing made from olive oil and lemon or vinegar (optionally). When feta cheese is present in the salad, it is usually just sliced, but in some cases it's mixed in with a fork until slightly crumbled. Its name suggests that it was a rural dish, when farmers would take some essential ingredients to the field and mix them together. Greek salad is a true summer dish, full of refreshing, raw vegetables and herbs. It is best to prepare it with ripe tomatoes that are in season, while the olives should be of the Kalamata variety. Served in a shallow bowl, it is present on numerous Greek tables, either at home or in the taverns.

MOST ICONIC Horiatiki salata

Margaro Restaurant

Bairaktaris

Melitini Oia

Taverna Platanos

Shopska salata

&Scaron;opska salata is a traditional cold salad that is also one of the national dishes of Bulgaria. Often served during summer, when one can find it in most Bulgarian restaurants, the salad consists of chopped tomatoes, cucumbers, onions, roasted or raw peppers, and Bulgarian cheese. It was originally created in the 1950s, when Bulgarian top chefs were asked to create dishes that would attract tourists to the country. The vegetables are typically salted, drizzled with sunflower oil, and sprinkled with grated Bulgarian sirene cheese on top. Some people substitute sunflower oil with olive oil in hopes to enhance the dish, but it is believed that it only spoils the authentic taste of the salad. A perfect, light and refreshing dish for hot summer days, shopska salad is a healthy bite of Bulgarian tradition. The word shopska in its name refers to the frugal Shopi people from the Shopluk region, where Bulgaria, Serbia and Macedonia meet.

Šopska salata is a traditional cold salad that is also one of the national dishes of Bulgaria. Often served during summer, when one can find it in most Bulgarian restaurants, the salad consists of chopped tomatoes, cucumbers, onions, roasted or raw peppers, and Bulgarian cheese.

MOST ICONIC Shopska salata

Hadjidraganov's Houses Restaurant

Khan's Tent

Shtastliveca Restaurant

Art Club Museum

Mehana Izbata

Smacked cucumber (pai huang gua).

Smacked cucumber is a traditional Asian dish that’s especially popular in Tibet as a snack for picnicking. The dish is usually made with a combination of cucumbers, garlic, sesame oil, black vinegar, and soy sauce. The cucumber is peeled and smacked with a rolling pin so that it’s bruised and starting to break apart. It’s sliced into chunks and mixed with the rest of the ingredients. The ingredients are tossed well and then served on a large plate. The cucumber is smacked because it will absorb the flavors of garlic, oil, vinegar, and soy sauce even better and it will have a more intense flavor.

Ovcharska salata

Ovcharska salata is a simple variation of the famous Shopska salata . Essentially, it is Shopska salata (cucumbers, tomatoes, onions, peppers, and cheese) with the addition of mushrooms, eggs, and ham. The salad is typically tossed with vegetable oil, left to rest for a few minutes, and it is then ready for consumption. It is especially popular in summer due to its refreshing flavors and the usage of seasonal vegetables.

MOST ICONIC Ovcharska salata

Houria is a Tunisian salad made with carrots, harissa, garlic, vinegar, olive oil, caraway seeds, and salt. The salad is inexpensive and very easy to prepare. The carrots should be boiled and then lightly smashed into a purée. The purée is then combined with all other ingredients, and the salad is typically garnished with finely chopped parsley on top. However, there are many versions of this dish, so it is not uncommon to see hard-boiled eggs, olives, crumbled feta cheese, or coriander in the salad, which is typically served as a side dish, but it can also be consumed on its own.

Caprese Salad

Nothing embodies the essence of summer in southern Italy like vibrant colors of the flavorful insalata Caprese , a true classic of Neapolitan cuisine. The perfect combination of ripe, sun-kissed tomatoes, creamy mozzarella and fresh basil - this simple salad is believed to have originated on the island of Capri, hence the name. Caprese was originally made with the Re Umberto or Fiascone tomatoes, traditionally grown along the beautiful Amalfi coast, and treccia di Sorrento , a type of braided mozzarella cheese. Also, contrary to popular practice, the authentic Caprese salad recipe doesn't call for balsamic or any other type of vinegar. Instead, mozzarella and tomatoes are thickly sliced, arranged on a plate and garnished with basil leaves, sprinkled with some salt and white pepper, then finished with a generous drizzle of extra virgin olive oil.

MOST ICONIC Caprese Salad

Villa Verde

L'Osteria Di Giovanni

Pizzeria Aurora

Ristorante Verginiello

Ristorante La Capannina

Fattoush is a simple salad made with traditional pita bread as a base on which the rest of the ingredients are built on. Pita bread is torn or cut into small bite-sized pieces, then toasted, grilled, or fried. It is then mixed with a variety of vegetables such as lettuce, radish, crunchy cucumbers, cherry tomatoes or regular tomatoes, peppers, onions, and (occasionally) garlic. All ingredients are chopped and cut into pieces and mixed with a generous amount of herbs, most commonly mint and parsley. The final touch to this authentic salad is the dressing, usually made with olive oil, lemon juice, and pomegranate syrup. The key ingredient, next to the crunchy pita bread, is sumac - a spice commonly used in the Levantine area. Sumac can be added to the dressing, and it is usually sprinkled on top of a prepared salad. It gives the dish a slightly tart taste and zest, which perfectly matches with the gentle flavors and aromas of fresh herbs and vegetables. The original fattoush is highly versatile, and other common additions may include crisp pomegranate seeds, olives, yogurt, and feta cheese. It is one of the most famous salads frequently eaten in Lebanon, Syria, Israel, Palestine, Jordan, and Iraq. This refreshing salad belongs to a group of dishes popularly called fattat , which use the stale pita, or any other flatbread, as the star ingredient.

MOST ICONIC Fattoush

Em Sherif Beirut

The Palomar

Mezza House

Snezhanka salata

Named after its predominantly white color, Snezhanka or Snow White is a refreshing salad made with ingredients such as cucumbers, garlic, dill, oil, salt, and the Bulgarian staple – yogurt, in this case – strained to make it thicker. Walnuts, roasted peppers, and chopped parsley are sometimes added to the salad as a topping, according to personal preferences. Snezhanka is always served cold, either as an appetizer, meze, side dish, or a dip for pita bread. When served as part of a meze, it is traditionally accompanied by alcoholic beverages.

Goma wakame

Green papaya salad (Bok l'hong)

Belolučene paprike

Moravska salata

Patatosalata

Ardei copți

Cucumber Salad (Agurksalat)

Papaya Salad (Som tam khai khem)

Mixed Pho (Phở trộn)

Pantzarosalata

Zeytin piyazi

Cucumber Yogurt Salad (Jajukh)

Olivier Salad

Kartoffelsalat

Semizotu salatası

Salată de roșii

Patlıcan salatası

Conch Salad

Caesar salad

Salade Niçoise

Yum woon sen

Salade Lyonnaise

Salată de varză

Manqal salatı

Ensalada de pallares

Sałatka ziemniaczana

Surówka z białej kapusty

Rujak cingur

Salată orientală

Ensalada Murciana

Shirazi Salad

Texas Caviar

Srpska salata

Herring Salad (Sildesalat)

Käferbohnensalat

Askordoulakous

Herring Under a Fur Coat (Shuba)

Israeli Salad

Sałatka warzywna

Surówka z marchewki

Salată de sfeclă

Çoban salatası

Salată de castraveți

Scallion Salad (Pa muchim)

Färskpotatissallad

Waldorf Salad

Salada de maionese

Salpicão de Frango

Soltero de queso

Salpicón de res

Yam wun sen

Artichokes and Bottarga Salad (Insalata di carciofi e bottarga)

Chinese Chicken Salad

Insalata di riso

Sałatka wiosenna

Vietnamese Shredded Chicken Salad (Gỏi gà)

Lahanosalata

Salade Landaise

Salade paysanne

Mimoza Salad

8 Salads From Around The World That Just Plain Do It Better

On Assignment For HuffPost

Diving into huge bowls of leafy salad greens and crisp vegetables is rejuvenating after the holiday marathon of rich food and sweets, but after a month or so, the refreshing feeling can give way to gastronomic doldrums. There’s a simple fix, though: Bolster your repertoire.

Just when you think you’ve tried every variation at your go-to chopped salad joint, we’re here to remind you there’s a whole world — literally — of salads you may have never tried.

We’ve rounded up eight that sound interesting and delicious but are still easy to make. From the super-healthy tabbouleh to the slightly more indulgent panzanella, these international options will give your lunches and dinners a little globetrotter-approved flair.

Fiambre: Guatemala

Fiambre is unique in its history and sheer magnitude of ingredients. In Guatemala, it’s specifically prepared for and eaten on Nov. 1, or All Saints’ Day. For centuries, families have spent this day visiting their deceased loved ones at graveyards. People bring different dishes to share with one another, all of them mingled and mixed until they become one : fiambre.

Translating to “served cold,” fiambre has an average of 50 ingredients, often including asparagus, Brussels sprouts, cauliflower, corn, onions, fava beans, chicken, chorizo, hot dogs, salami, hard-boiled eggs and queso fresco. Different versions today include “red” (with beets), “white” (without beets) and a version where the ingredients are laid out separately to be mixed according to individual preference. You can adapt it by mixing your own favorite components in the signature vinegar and mustard dressing a day before eating to let the flavors blend.

Solterito: Peru

Like many other salads from different countries, solterito has a long history built on being able to create a meal from whatever one has in the kitchen. The word “solterito” translates to “little single man,” and while the reasoning behind that specific moniker has been lost over time, it’s believed to have something to do with how simple this dish’s preparation is — in other words, perfect for a culinarily clueless bachelor.

Solterito differs somewhat from region to region, and a main variation involves swapping between broad beans and pork as the protein. Fava beans and corn should always be on the guest list. Your solterito should also include chunks of queso fresco cheese, chili pepper ( rocoto is the authentic pick if you can find it), tomatoes, olives and red onion, all chopped, seasoned with parsley or cilantro and dressed with a vinaigrette.

Horiatiki: Greece

The pairing of feta cheese with tomatoes, cucumbers and onions, known as horiatiki, came about in the 1960s and ’70s in the Plaka neighborhood of Athens as an answer to government restrictions on the price of “simple salads.” That slab of feta transformed a modest medley of veggies into a specialty dish for which restaurateurs could charge more. The idea to team soft white cheese with acidic vegetables wasn’t a new one , though: The roots of tomato and feta as a rural farmer’s snack are reflected in the name horiatiki, which means peasant salad.

Some regional variations include using other white cheeses and adding olives, capers and green peppers, but horiatiki has rules : no lettuce (it’s a summer dish and lettuce only grows in Greece in the winter), it shouldn’t be mixed much before serving, the cheese should be in one large piece on top, the tomato and cucumber should be largely cut and not cubed, there should be no red peppers and it should be served in a shallow bowl with bread (not pita).

Gado-gado: Indonesia

Gado-gado from Moosewood Restaurant Favorites

Gado-gado translates to “mix-mix” in Betawi Malay , the language spoken in Indonesia’s capital, Jakarta. The kind of dish designed to work with whatever odds and ends you have in your kitchen, gado-gado requires only an assortment of raw or lightly steamed vegetables. You can add hard-boiled eggs, tempeh, fried or baked tofu, mung beans or all of the above. Lontong or ketupat , a sort of compressed rice cake, can be thrown in or served alongside gado-gado. They work to help soak up the salad’s key ingredient: peanut sauce. Making the sauce is the only somewhat time-consuming part of the process, but it’s necessary for tying together all of gado-gado’s different flavors with a little bit of sweetness.

Larb: Thailand

Larb is considered a salad, but it will appeal to carnivores. It’s all about the meat here, whether you use chicken, beef, duck, fish or pork (though you could use mushroom as a substitute). The dish is most commonly associated with northern Thailand, but it actually originated in Thailand’s neighbor, Laos, and is regarded as that country’s national dish . Complementing its citrusy sourness (unlike southern Thai cuisine,which favors coconut-milky curries, bright lime juice is a northern fare staple), salty, sweet, bitter and hot notes feature prominently in larb, so it’s a versatile treat for the taste buds. To make it, mince your chosen meat and flavor with fish sauce, lime juice, chilis and mint. You can add some greenery in the form of shallots and lemongrass, and serve along with lettuce cups and sticky rice.

Panzanella: Italy

By now, you may be sensing a theme: Many of the world’s salads were concocted generations ago to make use of leftovers and random ingredients people might have in the cabinets. In Tuscany, people realized stale bread could enjoy a second life if it was ripped up, oiled and introduced to the bright sweetness of tomatoes. No, this salad won’t be the healthiest in your portfolio considering it swaps greens for bread, but it’s irresistibly easy to make and, well, delicious. Once you have a hearty bread, tomatoes and extra virgin olive oil, you can get creative . Add fresh mozzarella or ricotta, peaches, peppers, onions, capers, garlic ― and sure, greens, if they’re sturdy like radicchio.

Tabbouleh: Lebanon

If you’ve ever ordered a mezze platter at a Middle Eastern restaurant, you’ve probably had tabbouleh. It’s the refreshing fluff of vibrant green parsley that complements your hummus and pita so well. Tabbouleh has an eclectic range of flavors that work together harmoniously. In addition to that parsley, it features tomato, onion, mint and bulgur, and is finished with lemon juice and olive oil. The dish goes all the way back to the Middle Ages , when it was created by people who lived in the mountains of Lebanon and Syria. Fun fact: In 2009, a team of 350 people worked together to make the world’s biggest bowl of tabbouleh , a thing we never even knew we needed.

Rosolli: Finland

Rosolli is traditionally a key component of the Finnish Christmas dinner, but it’s a fresh mix of flavors that would work any time of year. The foundation of rosolli is a blend of sweet, starchy and vinegary, and it should always start with a trio of root vegetables, most commonly beets, carrots and potatoes. Pickles add that briny acid and onions bring some savory heat. The dressing is a mix of sour cream or crème fraîche and vinegar that’s creamy and bright. Perhaps because those beets promise to turn everything hot pink, rosolli is often served in layers : Every veggie gets chopped up and stacked. More adventurous eaters can add pickled herring.

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Twice as Good

A Travel and Cooking Show for Kids

Around the World Fruit Salad

Directions:

Layer all of the fruit on a platter.
Using a pastry brush, brush the passion fruit juice over the fruit.
Sprinkle on the pomegranate seeds.
Drizzle the honey and sprinkle on the toasted coconut flakes
Keep refrigerated.

Ingredients:

1 Papaya, ripe deseeded, peeled, sliced
1 Peach, sliced
1 Banana, not too ripe, sliced
4 Figs, quartered (fresh if possible)
1 Star Fruit, sliced
½ cup Pomegranate Seeds
½ cup Passion Fruit Juice
1 teaspoon Honey
2 teaspoons Toasted Coconut Flakes

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10 Healthy and Delicious Recipes to Spice Up Your Weight Loss Journey

International Salads: Fresh and Flavorful Recipes from Across the Globe

Table of contents, exploring the vibrant world of mediterranean salads, asian delights: discovering the diversity of asian salad recipes.

Latin American Salad Specialties: A Burst of Colors and Flavors

European Salad Classics: From Greek Horiatiki to French Niçoise

International Salads : Fresh and Flavorful Recipes from Across the Globe – A Global Gastronomic Journey in Every Bite

When it comes to salads, the Mediterranean region is known for its vibrant and flavorful creations. From Greece to Morocco, the Mediterranean offers a wide variety of fresh and healthy ingredients that come together to create delicious and satisfying salads. In this section, we will explore some of the most popular Mediterranean salads and their unique flavors.

One of the most well-known Mediterranean salads is the Greek salad. Made with crisp cucumbers, juicy tomatoes, tangy feta cheese, and briny Kalamata olives, this salad is a true taste of Greece. The flavors of the ingredients are enhanced by a simple dressing of olive oil, lemon juice, and oregano. The combination of the salty feta and olives with the refreshing vegetables creates a perfect balance of flavors.

Moving eastward, we come across the Turkish shepherd's salad, also known as “Coban Salatasi.” This salad is a colorful mix of diced tomatoes, cucumbers, onions, and bell peppers. The addition of parsley and mint adds a refreshing and aromatic touch. The dressing, typically made with olive oil, lemon juice, and sumac, gives the salad a tangy and slightly citrusy flavor. This salad is not only delicious but also a great way to use up any leftover vegetables in your fridge.

As we continue our journey through the Mediterranean, we arrive in Lebanon, where we find the popular tabbouleh salad. Tabbouleh is made with bulgur wheat, parsley, tomatoes, onions, and mint. The dressing, made with olive oil and lemon juice, adds a zesty and tangy flavor to the salad. Tabbouleh is not only a refreshing and nutritious salad but also a staple in Lebanese cuisine .

Heading further south, we reach Morocco, where we discover the Moroccan carrot salad. This salad is made with cooked carrots that are seasoned with a blend of spices such as cumin, paprika, and cinnamon. The addition of garlic, lemon juice, and olive oil adds a tangy and aromatic flavor to the salad. The Moroccan carrot salad is a unique and flavorful dish that is often served as a side dish or as part of a mezze platter.

Last but not least, we travel to Italy, where we find the Caprese salad. This simple yet elegant salad is made with ripe tomatoes, fresh mozzarella cheese, and basil leaves. The salad is drizzled with olive oil and balsamic vinegar, which adds a rich and tangy flavor. The combination of the sweet tomatoes, creamy mozzarella, and fragrant basil creates a harmonious and delicious salad that is loved by many.

In conclusion, the Mediterranean region offers a wide variety of fresh and flavorful salads that are loved around the world. From the Greek salad with its tangy feta and olives to the Moroccan carrot salad with its aromatic spices, each salad has its own unique flavors and ingredients. Whether you are looking for a light and refreshing salad or a more hearty and filling option, the Mediterranean has something to offer. So why not take a culinary journey and explore the vibrant world of Mediterranean salads?

International Salads: Fresh and Flavorful Recipes from Across the Globe

Let's start our culinary journey in Thailand, where the flavors are bold and vibrant. Thai salads are known for their perfect balance of sweet, sour, salty, and spicy flavors. One popular Thai salad is Som Tam, also known as green papaya salad. Made with shredded unripe papaya, tomatoes, green beans, peanuts, and a tangy dressing, this salad is a burst of flavors in every bite. Another Thai favorite is Yum Woon Sen, a glass noodle salad with shrimp, lime juice, fish sauce, and chili. The combination of the chewy noodles and zesty dressing makes for a refreshing and satisfying dish.

Moving on to Vietnam, we find the famous Vietnamese salad known as Goi Cuon, or fresh spring rolls. These rice paper rolls are filled with a variety of fresh vegetables, herbs, and sometimes shrimp or pork. They are often served with a peanut dipping sauce, adding a rich and nutty flavor to the dish. Another Vietnamese salad worth mentioning is Bun Cha, a combination of grilled pork, rice noodles, fresh herbs, and a tangy fish sauce dressing. This salad is a perfect balance of textures and flavors, making it a popular choice among locals and tourists alike.

Next, we travel to Japan, where simplicity and elegance are key in their salad recipes. One classic Japanese salad is Goma-ae, made with blanched vegetables such as spinach or green beans, and dressed with a sweet and savory sesame sauce. The nutty flavor of the sesame pairs perfectly with the freshness of the vegetables. Another popular Japanese salad is Sunomono, a cucumber salad marinated in a sweet and tangy vinegar dressing. This light and refreshing salad is often served as a side dish or appetizer in Japanese cuisine.

Finally, we arrive in China, where salads are often served as a cold appetizer or side dish. One well-known Chinese salad is Bang Bang Ji, or “Bang Bang Chicken.” This salad features shredded chicken tossed in a spicy peanut sauce, garnished with cucumbers and scallions. The combination of the tender chicken and the bold flavors of the sauce creates a harmonious and satisfying dish. Another Chinese favorite is Liang Ban Huang Gua, a salad made with cold, marinated cucumber slices. The cucumbers are seasoned with garlic, vinegar, soy sauce, and chili oil, resulting in a refreshing and tangy salad.

As we can see, Asian salads offer a wide range of flavors and textures that are sure to please any palate. From the bold and vibrant Thai salads to the simple and elegant Japanese salads, each country brings its own unique twist to this refreshing dish. So why not step out of your comfort zone and explore the world of Asian salads? Your taste buds will thank you for it.

When it comes to Latin American cuisine, one cannot help but think of the vibrant and bold flavors that are characteristic of the region. From spicy salsas to succulent meats, Latin American dishes are known for their ability to tantalize the taste buds. However, it is not just the main courses that steal the show. Latin American salads are equally impressive, offering a burst of colors and flavors that are sure to leave you craving for more.

One of the most popular Latin American salads is the Mexican-inspired corn and black bean salad. This salad combines the sweetness of corn with the earthiness of black beans, creating a delightful contrast of flavors. Tossed with a tangy lime dressing and garnished with fresh cilantro, this salad is a perfect accompaniment to any meal. The vibrant colors of the corn and beans make it a visually appealing dish as well.

Moving further south, we come across the Brazilian salpicão. This salad is a medley of flavors, combining shredded chicken, carrots, peas, and raisins with a creamy mayonnaise dressing. The addition of crunchy potato sticks adds a delightful texture to the salad. The salpicão is often served as a side dish during barbecues or as a filling for sandwiches. Its unique combination of ingredients makes it a standout among Latin American salads.

Heading west to Peru, we encounter the refreshing ceviche. Ceviche is a seafood salad that is typically made with raw fish or shrimp marinated in lime juice. The acidity of the lime juice “cooks” the seafood, resulting in a dish that is both flavorful and light. The ceviche is often served with a side of sweet potatoes and corn, adding a touch of sweetness to balance out the tanginess of the lime. This salad is a perfect choice for those hot summer days when you crave something refreshing and zesty.

Continuing our culinary journey, we arrive in Argentina, where we find the classic chimichurri salad. Chimichurri is a traditional Argentine sauce made with parsley, garlic, vinegar, and olive oil. When used as a salad dressing, it adds a burst of flavor to a simple green salad. The tanginess of the vinegar and the freshness of the parsley make this salad a perfect accompaniment to grilled meats, which are a staple in Argentine cuisine. The chimichurri salad is a testament to the simplicity and elegance of Latin American flavors.

Last but not least, we venture to Colombia, where we discover the vibrant and colorful ensalada de frutas. This fruit salad is a celebration of the tropical fruits that are abundant in the region. From juicy mangoes to sweet pineapples, the ensalada de frutas is a refreshing and healthy dessert option. The addition of lime juice and a sprinkle of salt enhances the natural sweetness of the fruits, creating a harmonious blend of flavors. This salad is a perfect way to end a Latin American meal on a light and refreshing note.

Latin American salads are a testament to the rich culinary heritage of the region. From the bold flavors of Mexico to the refreshing ceviche of Peru, these salads offer a burst of colors and flavors that are sure to delight your taste buds. Whether you are looking for a side dish to complement your main course or a light and refreshing salad for a hot summer day, Latin American salads are a perfect choice. So why not embark on a culinary adventure and try these fresh and flavorful recipes from across the globe?

Salads are a versatile and refreshing dish that can be enjoyed all year round. From light and crisp to hearty and filling, there is a salad for every palate. While many people associate salads with healthy eating, they can also be a delicious and satisfying meal option. In this article, we will explore some classic European salads that are not only fresh and flavorful but also showcase the diverse culinary traditions of the continent.

One of the most well-known European salads is the Greek Horiatiki. This salad is a celebration of Mediterranean flavors and ingredients. It typically includes ripe tomatoes, cucumbers, red onions, Kalamata olives, and feta cheese. The dressing is simple yet delicious, consisting of olive oil, lemon juice, and dried oregano. The combination of the tangy feta cheese, juicy tomatoes, and briny olives creates a harmonious blend of flavors that is both refreshing and satisfying.

Moving on to France, we have the Niçoise salad. Originating from the city of Nice, this salad is a true classic. It features a colorful array of ingredients, including boiled potatoes, green beans, cherry tomatoes, hard-boiled eggs, and tuna. The dressing is made with olive oil, Dijon mustard, and red wine vinegar, giving it a tangy and slightly creamy flavor. The Niçoise salad is not only visually appealing but also packed with nutrients, making it a perfect choice for a light lunch or dinner.

Italy is known for its delicious cuisine, and the Caprese salad is a prime example of this. This salad is a celebration of simplicity and quality ingredients. It consists of ripe tomatoes, fresh mozzarella cheese, and basil leaves. The dressing is minimal, usually just a drizzle of extra virgin olive oil and a sprinkle of salt and pepper. The Caprese salad is a perfect showcase of the Italian philosophy of letting the ingredients shine. The combination of the juicy tomatoes, creamy mozzarella, and fragrant basil creates a burst of flavors that is both light and satisfying.

Moving on to Spain, we have the refreshing and vibrant Gazpacho salad. Gazpacho is a traditional Spanish soup made with ripe tomatoes, cucumbers, bell peppers, garlic, and olive oil. The salad version takes these same ingredients and presents them in a different way. The vegetables are finely chopped and tossed together, creating a colorful and refreshing dish. The dressing is made with olive oil, sherry vinegar, and a touch of garlic, giving it a tangy and slightly spicy flavor. The Gazpacho salad is perfect for hot summer days when you crave something light and refreshing.

In conclusion, European salads offer a wide range of flavors and ingredients that are sure to satisfy any palate. From the tangy and briny Greek Horiatiki to the simple and elegant Caprese salad, there is a European salad for every taste. Whether you are looking for a light and refreshing meal or a hearty and filling dish, these salads are a perfect choice. So why not take a culinary journey across Europe and try these fresh and flavorful recipes in your own kitchen?

Travel through food – Dishes from around the World

If you’re travel obsessed like me, it can be very difficult when we can’t travel. Always dreaming of that next destination but it’s just out of reach. So instead, we must come up with new ways to travel without leaving home . One way we can do this is to travel through food by recreating popular dishes from around the world to give you a sense of these trips you have previously taken or will take in the future. To help me with this, I asked a few fellow bloggers to write about the food, drinks, meals and snacks that will always remind them of (and immediately take them back to) a certain country they have lived in or visited. Read on to see all their suggestions and hopefully you will join us in traveling through food too!

One of the best parts about my trip to Belgium has to be the food there. Belgium is well known for several delicacies including, waffles, chocolate and beer. One of the lesser-known foods that Belgium claims to have invented is French fries, despite the name. The story is that the people in the region were frying up small fish that they caught in the rivers but when these rivers froze up over the winter they would instead fry potatoes cut into thin strips. The name French fries only came about as it was the French that introduced them to America. In Belgium they are known as frites and often served with mussels. Some would even go as far as to say moules frites (mussels with fries) is the national dish of Belgium. Moules frites can be made very easily at home so long as you have access to mussels and potatoes. Simply cook the mussels in a sauce made of garlic, parsley, white wine and spices, herbs or vegetables of your choice, remove the mussels from the sauce and thicken it with cream before pouring it back over the mussels. Prepare the fries however you normally would, freshly cut potatoes fried is best but even frozen oven chips make for a great dish and serve the mussels and fries together. For dessert, a Belgium waffle is a must. These sweet doughy treats can be served with melted chocolate, cream, ice car, syrup, fruit or pretty much any topic you can think of. In Belgium, you can find them around every corner and I had one every day of our trip but still never managed to take a picture of one as they were too good that I couldn’t wait to try it! They are easy to make yourself with eggs, flour, sugar, butter and milk but do require a waffle iron to get the characteristic pattern. You can, however, usually find premade versions in most supermarkets that you can then customise yourself. To finish off, have a box of Belgium chocolates and wash it down with a Belgium beer and you’d never believe you weren’t in the country itself!

Amy from The Travel Fairies

After spending an unbelievable ten days following a Greek island hopping itinerary , we take any chance we can to remind ourselves of the fun and food we enjoyed. When we get a bout of travel nostalgia for Greece, we head out to a Greek restaurant and try some of our favourite foods from the trip. We always begin the meal with saganaki – just like we did in at almost every meal in Greece. It’s a delicious piece of cheese that’s pan-friend in olive oil and served hot. It’s also perfectly delicious in every way. Cheese is always a winner with us, but the Greek saganaki is utterly divine. It is our appetizer of choice and it’s best served with a squeeze of fresh lemon juice. The other Greek dish that we make sure to order is suvlaki. It’s common enough to find in most cities around the world and even in street food carts. Souvlaki consists of small pieces of meat and vegetables skewered and grilled. Vegetarian options also exist. They’re prepared with meat analogue or you can order a skewer of grilled vegetables alone. Suvlaki is eaten hot, sometimes still on the skewer and served with fries or in a pita. We had suvlaki in Athens and on every island we visited in Greece. Our favourite drink, which we started every day with, is a frappe. It’s the Greek version of iced coffee that’s easy to recreate at home. The drink is simple, consisting of instant coffee, water, ice and sugar. It’s blended and can be found almost everywhere in Greece. It was what someone recommended to us on our first ferry and we drank them everywhere we went. Now we enjoy them in our kitchen at home and it takes us right back to Greece.

Derek from Robe Trotting

Colcannon the traditional Irish dish with mashed potato and cabbage closeup. Horizontal

Dishes that take me back to Ireland instantly are colcannon, white pudding and Irish stew. They are some of the best foods from Ireland and two can be made at home very easily. Colcannon is often known as a left-over dish. It is comprised of mashed potato and cabbage, and in our house, is typically served with boiled ham. It may sound like a strange or weird combination, but it is a homely dish that instantly transports myself and my husband back to our days as children in Ireland. It is often a next day dish and it has been known for us to eat it at breakfast with some Irish sausages, rashers and white pudding. Another dish that is a very homely Irish dinner is an Irish stew. It used to be made with mutton as the meat, alongside potatoes and onions, but nowadays it is typically made with lamb. For families who aren’t fans of lamb, beef can be substituted, but that makes it less of a traditional Irish stew. Carrots are often an addition along with herbs such as thyme, rosemary and bay leaves (at least in our house). It is a hearty winter dinner and is another dish that takes us back to the homeland. Another food item that is something we often covet living away from Ireland is white pudding. While black pudding is often part of a full English breakfast, for us, a full Irish has to include white pudding. It is essentially the same as black pudding minus the blood part of the ingredients and is one of a handful of items we ask family to bring with them when they come to visit us, as it is not readily available in shops in Portugal. There is nothing like an Irish breakfast after a member of our family has visited.

Cath from Travel Around Ireland

Nothing beats proper fish and chips from a proper fish and chip shop in England. Preferably from a fish and chip shop on the coast. I can strongly recommend a day out in Portsmouth , where I live on the south coast, to sample the best of England’s chip shops. We have 14 here, all serving their own take on what I consider an English delicacy. Each area of England takes their fish and chips differently. In the north they like it with gravy, mushy peas and bread and butter, while In the south it’s all about the ketchup, mayo and curry sauce. I’m from the Midlands and so anything apart from mayo is standard for me – as long as there’s lots of salt and vinegar! If you’re really going all out, then you can add a saveloy sausage as a side to your fish and chip supper. They’re not really seen as the height of chippy culture, but they’re delicious. Especially the battered ones. The typical thing to have to drink with fish and chips is a cup of tea, but if you’re dining in the evening then I’d recommend a nice glass of chilled Sauvignon Blanc at a restaurant or at home. If you’re just eating them on the beach – the best way to eat fish and chips – then get a few cans of cider to wash them down with from the shop. You can buy frozen battered fish in all supermarkets in England, but you’re going to need a deep fat fryer to get the authentic chippy taste. And only freshly cut potatoes will do for the chips. One last tip for your fish and chip dinner – we all know the vinegar goes on before the salt, don’t we? Gotta give those salt flakes something to stick to!

Vicky from Day Out in England

Pizza, Pasta and Wine are three things that instantly remind me of Italy. Throw in some old Italian classic music and there you have it, your mini trip to Italy right from your home. Most evenings I make myself an easy Italian style Pizza and bring out a bottle of Italian wine to go with it. On other evenings, I whip up a quick Roman style Carbonara and play ‘Volare’ or ‘That’s Amore’ on full volume and let my senses travel to Italy. Luckily Italian cuisine is all about simple and fresh ingredients making it easy to whip up anywhere in the world. This reminds me of my past trips to Naples, the city where the Pizza was invented. And lining up in those typical Italian style streets of the city just to get a table at the famous Sorbillos Pizzeria. Or of those countless evenings in Rome where I would hunt for that perfect dish of Carbonara. And the times I would walk around the streets of Trastevere with a glass of Italian wine or Prosecco. Food has such a way of taking us back to those beautiful places and beautiful memories!

Merryl from Merryl’s Travel & Tricks

While Vienna sausage is known to be a food named after Vienna, it is difficult to find those canned version in the city. What Vienna, and Austria as a whole, offers is what is known as Frankfurter, parboiled sausages. Hilariously, these sausages are called Wiener (German for Viennese) in Germany, where Frankfurt is a famous city. ^_^ These sausages are staples in Austrian restaurants and heurigers (taverns) usually with a side of potato salad. There is a wide range of these sausages that can be bought from street stands and Vienna’s markets. But, if there are dishes that Austria could be identified for, Tafelspitz and Wienerschnitzel would be on top of the list. Both dishes are from veal (calf meat), which is much tender than beef. Tafelspitz is a simple dish of boiled beef. The cut used for this dish is simmered along with root vegetables and spices in broth, served with potato roasts, horseradish, and sometimes sour cream. It’s very simple but it was Emperor Franz Joseph’s staple. Wienerschnitzel could look familiar – breaded cutlet, tonkatsu , cotoletta , or escalope are some of its name in other countries. What differentiates Wienerschnitzel is the use of veal, thinned with a kitchen hammer. And this is protected by law, only those made from veal can be called Wienerschnitzel and restaurants are required to identify if they are not using veal (chicken, pork, turkey schnitzel). This dish is usually served with a slice of lemon, and potato salad. And for sweet-toothed people, the apple strudel ( Apfelstrudel) is something I prefer over Sachertorte anytime . A strudel filled with apple slices, cinnamon, and sugar baked to perfection. It’s the best comfort food to end your day with after walking around Vienna’s beautiful, nostalgic streets .

Marie from Our City Travels

Planning our trip to Croatia was not an easy task. We had to fit into our 2-week Croatia itinerary so many attractions and adventures. From stunning historical sites and gorgeous waterfalls to beautiful islands and breathtaking views, we wanted to see everything Croatia had to offer. Our Croatian adventure was perfect, filled with history, culture, stunning views, and lots of food! The richness of the Croatian cuisine took us by surprise. Many cultures have influenced the local cuisine over the years, and therefore, in every part of Croatia, you’ll find a variety of traditional dishes made from local and fresh ingredients. Our favorite part of Croatia was probably the Istrian Peninsula, a foodie paradise and a true hidden gem. Other than gorgeous beaches and small ancient towns, you’ll find here wineries, olive oil groves, and lots of truffles. Istrian cuisine is all about pasta, polenta, seasonal ingredients, and truffle, of course. After we’ve had so many excellent truffle pasta dishes all around Istria, truffle pasta will always remind us of the relaxing Istrian atmosphere and the delicious Istrian cuisine. Seafood is another fundamental ingredient in Croatian cuisine, especially along the coast of Croatia. One of our favorite dishes was octopus salad. Every restaurant seems to have its own version of this delicacy, but all of them were delicious and included octopus, some vegetables, herbs, and sometimes potatoes. We’ve eaten so many of these along the coast of Istria and Dalmatia. It’s the perfect appetizer during the hot summer days. Our third favorite food from Croatia is the famous Croatian burek, which can be found in many regions in Croatia. You can find a similar version of this doughy pastry in many countries in the Balkans and around the Mediterranean. The Croatian burek is prepared with thin and flaky dough that is filled with either meat or cheese. We’ve only tried the cheese version and loved it. Carb-lovers, this is the dish for you! Croatia has a wonderful food culture that has been influenced by its rich culture and history. There are so many tasty local delicacies to try, but these were our favorite Croatian dishes that will always remind us of our wonderful Croatian vacation.

Maya and Sari from Chasing Lenscapes

Sarma is a dish common throughout the Balkans. They came here by way of the Ottoman Empire and became a staple in many countries. Greeks have the dolmades (sarma in vine leaves), Romanians and Hungarians have the cabbage rolls .~ Traditionally eaten at major holidays – “sarmale” (cabbage rolls) – are typically filled with a mixture of rice, meat, and seasoning. Preparing the dish takes quite a bit but only because you need to roll the mixture into the cabbage leaves. During Lent, a vegan version of the sarmale is cooked. Most often, it includes white rice, mushrooms, onions, carrots, and seasoning. However, each region in Romania adds its own touch, whether it’s about the ingredients or the cooking process. I’m born in Transylvania and have extensively traveled in the area, too. Our sarmale are most often boiled on the stovetop. Sometimes we pair them with mamaliga (polenta). To make sarmale, start with taking the cabbage head from the brine and let it stay in some cold water. Meantime, in a pan, lightly cook 2 large onions cut into cubes and 1 kg of mushrooms, also cut into cubes. Cook about halfway through and let it cool down. While it cools, separate the cabbage leaves and put them in a sieve to let the water drain. Now, take that mincer out and mince the onions and mushrooms. Grate a medium carrot and, in a pan, add 1 cup of rice, the onions and mushrooms, the grated carrot, salt, and pepper. I also add ½ cup of tomato juice (or a grated tomato) alongside 2 cups of water. Cook until the water evaporates. Let it cool. Then take a large pot. On the bottom of the pot, add some cabbage cut into strips. On top, add some bay leaves, dill and whatever herb you like (I prefer oregano, others add thyme). Then start rolling the sarmale and stack them in the pot. Cover with some more cabbage and water then add the lid on top. Boil on low to medium for at least 45 min. Serve with polenta (or bread) and hot pickled pepper.

Cris from LooknWalk

I frequently find myself recreating some of the incredible meals we had last time we were in Paris . One of my favorite classic, but easy to throw together, French meals is Chicken au Jus with Herbs de Provence. Au Jus simply refers to a light gravy made from the juices of the meat. In French cooking, it’s a basic way to enhance an already flavorful dish and bring out some of the more subtle flavors. Simply pan roast chicken, preferably in a cast iron, that’s coated in a little flour and Herbs de Provence and set it aside. After the meat cooks, deglaze the pan (with the drippings still in it) with a little oil and toss in some garlic and onion. Add in some stock, bring to a simmer, and let the sauce reduce a few minutes before removing it from the heat. If I want to thicken the sauce a bit more, or add another dimension, I’ll melt in a tablespoon of butter and spoon it over the chicken. Instantly, we’re transported back to France, where food is fresh, flavorful, and deceptively simple. Another easy to recreate favorite is ham and Swiss on a baguette with butter. The trick with this Parisian classic is to use quality ingredients, especially the bread. Instead of grabbing a grocery store baguette, find a local baker and get it fresh. I love lightly toasting the baguette, then adding ham, swiss, and a generous spread of European butter. Within minutes, we’re picnicking on the banks of the seine. Round out your meal with a glass of French wine. A Provencal Rosè or crisp Viognier are some of my lighter favorites. For a heavier meal, like the Chicken, crack open a bottle of Bordeaux. Don’t forget to serve French cheese for dessert!

Tori from Tori Leigh

Bhutan, known as the Land of the Thunder Drangon or the Last Shangri-La, is home to some of the most unique foods we’ve ever tasted. They love spicy food and it may be very often be difficult for foreigners to get accustomed to that much spice! The Jasha Maroo is my most favorite dish from my trip to Bhutan . This soupy Bhutanese style chicken stew is full of flavors and is a killer combo with rice. It is very easy to make at home, and takes just under 30 minutes to prepare! Another unique Bhutanese dish is the Ema Datshi, the National dish of Bhutan. Made of chillies and cheese, the Ema Datshi is one of the most interesting foods to taste. It’s a common everyday dish for the people of Bhutan, and one of the must try things when you visit this country. Other variations of this dish can also be made with mushrooms and potatoes as well. The Bhutanese people love to start their day with a cup of their beloved butter tea called ‘Suja’ which is essentially tea made with tea leaves boiled in water, butter and salt! This is more like a soup than tea, and is definitely a taste you would never forget. The suja used to be made using yak butter in the earlier days, but now mostly normal cow’s milk butter is used since its rare to find yak butter. Bhutan gives you many beautiful experiences when it comes to travel as well as food.

Neethu from Our Backpack Tales

Philippines

If one got a chance to meet a Filipino and dine at her home, there is a great chance that she would serve you an adobo dish – right from her pantry or dig from her refrigerator. This is a situation if the dine-in is unplanned. If everything is all prepared before you come to a Pinoy’s house and the host wants you to taste a real Filipino dish, then, definitely, there would always be a Sinigang and, of course, Adobo. These two dishes are both trademarks of Filipino cuisine. Philippine Adobo is a soy-sauce based viand. Its ingredients are so easy to find on your kitchen cabinets. Those are blends of soy sauce, vinegar, garlic and peppercorns. These condiments will be the marinade of your choice of meat. After several hours of marinating, you can heat oil and sear the meat. Then pour the marinade and let it simmer until the meat is tender enough. It was so simple to make. The juiciness of the meat with its very tasty sauce spooned on top of rice makes a perfect lunch, but greater for breakfast and such a feast for dinner. The famous Sinigang na Baboy, or Sinigang na Hipon, is a tamarind-base soup exploding sourness that results on one’s refreshness. Yes, it is true. You will sip and slurp the soup. Then, munch on your choice of meat or seafood. After that, start crushing the green leafy vegetables on your mouth. All these will be accompanied with perspiration from the heat of the chilli peppers. And a few minutes more, splash of freshness would be felt together with the thankfulness whoever invented the Sinigang dish. Sinigang is easy to do. You need a tamarind mix that is readily available on the nearest store or supermarket. With lots of water, some onions and tomatoes, pour the mix powder, add your meat or seafood and boil until tender enough. Then, throw your leafy vegetables and chilli peppers. You can add radish and string beans. Let all boil for a few minutes, and that’s it! A very satisfying dish will be served. Now you know what to look forward to. Aside from Filipino’s sweet smile, there exist the best adobo and sinigang that are very worth for your taste buds.

Elsa from Travelling Quote

Eating spring rolls, wonton soup and fortune cookies remind me of China. Spring rolls are usually eaten during the Spring Festival in China. The golden spring rolls represent gold bars, which symbolises wealth. Wontons originated in northern China; over time they became popular in southern China, which developed a distinct wonton style. Both spring rolls and wontons are made differently in the various China regions. A variety of fillings are used. They are cooked using various methods – fried, steamed, and boiled (wontons only). The shape and size are different – spring rolls can be long, short, wide, thin; wontons can be triangular or circular. Fortune cookies are little after dinner desserts with messages inside. They actually originated in the United States of America, not China. But they are served in a lot of Chinese restaurants around the world. Even though this is the case, they still remind me of China. Spring rolls, wonton soup and fortune cookies, or their ingredients, can be readily purchased from a regular supermarket, which is great. With an entree, main and dessert, dinner is sorted. Spring rolls can be found in the frozen food section, and just need to be baked in the oven. Fortune cookies are ready to eat out of the box. They are usually located in the Asian food or biscuit aisles in the supermarket. For wonton soup, you usually need to buy the ingredients and make them yourself at home. For the wontons, buy wonton wrappers, pork mince, egg, soy sauce, sesame oil, shrimp, carrot, and chives. To make a simple soup, you will need chicken stock and bok choy. Making your own wontons is relatively easy, but takes a bit of time. Usually about an hour in preparation and cooking time if you make the whole pack of wonton wrappers. China is one of the best places to travel with a baby in Asia , as a couple or solo. When you’re next eating spring rolls, wonton soup and fortune cookies, you can daydream about planning your next China trip.

Clara from Petite Capsule

Uzbekistan was once part of the ancient Silk Road where traders with their camel caravans from all over the world passed through. This time of wealth resulted not only in the beautiful Islamic architecture you see in cities like Samarkand, Khiva and Bukhara, but also in a rich cuisine that is influenced by different cultures. The number one dish in Uzbekistan is plov. A Persian rice dish with carrots, onions and meat. It is everywhere and always served with fresh bread from the oven and tea. In the most popular restaurants, you can see huge cauldrons where the plov is cooked and stirred to perfection. As a traveler you might think plov is all there is, but there is much more to explore in Uzbekistan . There are filling soups and hearty stews like laghman introduced from china or dimlama introduced from Turkey. The nomads from Kazakhstan and Kyrgyzstan brought with them horse meat that is a priced delicacy and found its way in Noryn. A typical Uzbek cold noodle salad with minced horse meat. One of my favourite Uzbek dishes is actually more of a snack. Samsa’s are filled dough pastries baked in a traditional clay oven called a tandoor. At the bustling bazaars you will often smell them before you see them. Fresh from the oven they are absolutely delicious and they only cost you a few cents. The most common filling is meat, but you will also find vegetarian ones with potatoes. While most Uzbek dishes are unfortunately not easy to come by once you are at home, Samsa’s are relatively easy to make yourself. All you need is an oven and puff pastry, minced meat, onions and some spices like cumin. Before you know your home will smell like Uzbekistan.

Ellis from Backpack Adventures

Vietnam is a special place for us. It is Anh’s home country and we make a trip there every year together. On our last trip we made a point of trying a new Pho every morning in Hanoi . The diversity of flavours for this simple dish made every day a new experience! I never thought a noodle soup would be a breakfast I would look forward to, but I adapted very quickly. This is a staple dish that Anh cooks for us regularly but it had only ever been a dinner option up until this point. For breakfast a soup just wasn’t hearty enough to keep me going for long. So we would follow up with banh mi that had egg as the primary filling instead of the usual pork or chicken. This tasted a bit more familiar to a western breakfast, but still with some local flavour twists like pate and cucumber for fillings that are consistent with a banh mi that I might find at home. Sticking with the breakfast theme, the other Vietnamese indulgence that we have persisted with at home a unique spin on a morning coffee. Rather than adding in milk & sugar, they serve an egg coffee . This has a black coffee base with a foamed egg yolk sitting on top. While this sounds disgusting at first, it is mixed with condensed milk to create a light and sweet foamy topping which is surprisingly addictive. I am spoilt by the fact that Anh is an excellent cook! To her these dishes are just normal daily for foods. For me, an exotic indulgence… And not a week goes by where we do not eat or drink at least one of these.

James and Anh from Team AJ Travels

There are three Omani snacks that were important during my trip around Oman. The first is Omani Chips. Although these aren’t classified as a proper dish, the Omani people are incredibly proud of these bags of locally produced fried potato bites. Many of my friends were ecstatic to know that I’ve tried the chips and these little red bags were a constant during our road trips around the country. The second is Mishkak. Mishkak is a very popular street food that consists of marinated and grilled meat. One of the best things to do in Muscat is heading to its night markets for a bite or three of mishkak! Not only is it delicious, but mishkak is also easy to make. Whether it be lamb, shrimp, or steak, simply soak it in a combination of spices, including cumin, garlic, pepper, cayenne pepper, and cinnamon. Let it sit for half an hour and skew the pieces onto a stick. Put it over the grill and within a few minutes, you will have a delicious meal. Lastly, the Omani burrito is a popular camping snack that combines the two things mentioned above. It’s extremely easy to make. Simply grab a few pieces of flatbread, a spoonful of mayonnaise or some cream cheese, and a bag of Omani Chips (substitute another brand of chips if you prefer!) First, spread the mayo or cheese on top of the flatbread. Afterward, crush and sprinkle the chips of top of the bread. Lastly, you can spice the semi-burrito with a few pieces of mishkak or some fried eggs. Roll it up and voila, you have a common Omani camping treat in front of you! Oman is known for its fresh juices. Squeeze a few oranges into a glass to accompany any of the snacks mentioned above.

Daisy from Oman Travel Guides

The reason why I chose my homeland, Egypt, was because Egyptian cuisine is very underrated internationally, even though it’s one of the best Middle Eastern kitchens. A major element of any trip to Egypt is the food, especially the street food, that’s why I thought about three dishes that are both delicious and can be easily recreated at home. Let’s start with breakfast, and for that, I’ve chosen taa’meya (Egyptian falafel ). Everyone loves falafel, right? But why is the Egyptian one so special? It’s because it’s made of fava beans, unlike the Levantine falafel which is made of ground chickpeas. To make your own, place 2 cups of dried split fava beans in a large bowl covered with water and let it soak overnight for 8 hours. After draining in the morning, marinate with red onions, parsley, cilantro, garlic, coriander, salt, and cumin; use a food processor till you get a dough-like mixture. Shape into flattened balls and cover in toasted sesame seeds, then fry until golden brown. Moving on next to my favorite hometown specialty, Alexandrian liver . Cut the liver into shredded pieces, marinate with fresh garlic, chopped green pepper, and salt and pepper. Cook in a pan and towards the end, add some lemon juice, then serve in pita bread sandwiches. Another dish I really like is called hawawshi ; which is some sort of beef pie. There are two ways to make it; the Alexandrian way and the Cairene way. The Cairo folks place the marinated ground beef in Egyptian baladi bread then cook in the oven, while Alexandrians bake the bread themselves. You can use a pizza dough recipe and stuff it with ground beef, marinated with chopped tomatoes, onions, parsley, and salt and pepper. Bel hana wel sheffa! (Egyptian for “enjoy your meal”)

Nadine from Curls en Route

Hawaii, USA

Hawaii is a truly special place – ask anyone who has been there. Once you have been, you never stop thinking about going back. Until we can go back, a great way to feel a little closer is to snack on something that reminds you of being there! Hawaii has a range of amazing food to try; the garlic shrimp from the food trucks on the North Shore, Poke bowls, fresh coconut and amazing seafood. Visitors are spoilt for choice in this beautiful place! Dole is famous worldwide as a brand of canned pineapple, and there is a good reason! Incredibly delicious, not many people are aware that this yummy little morsel is from Hawaii. Visitors can actually travel to the pineapple plantation on Oahu, and Dole is available across the island, both in cans and as ‘Dole whip’, a mouth-watering, dairy-free, pineapple flavoured ‘ice cream’. Look out for the truck at the bottom of the Diamond Head hike – a perfect cool treat after a sweaty walk! Spam is available all over the world, and is a canned meat product that became popular after World War 2. Why does it remind me of Hawaii? Hawaiians are notorious for their love of Spam, and it is often called ‘Hawaiian Steak’. There is even a festival every year to dedicated to the canned cuisine, and many Hawaiian recipes have extended to include Spam, including sushi, and it is even available as part of a McDonalds breakfast. On our first visit to the supermarket, we were shocked and delighted to see the number of varieties of Spam on offer; indeed, there was almost an entire Spam aisle! It is now something we will always associate with Hawaii and our time there. The climate of Hawaii is fantastic for many reasons, but one of them is the foods they can grow year-round, like yummy Macadamias! And if that wasn’t already good enough – they cover them in chocolate, and sell them just about everywhere. Usually, due to their seasonality, chocolate-covered Macadamias are expensive. However, in Hawaii, they are easy to find, and even more delicious for their freshness – there are also several plantations to visit, where you can buy (and sample!) a huge variety of Macadamia products. Lucky we were so active on our trip, otherwise the amount of chocolate Macadamias we consumed would have quickly become a problem! The best thing about all of these items is that they are all easily available at your local supermarket! You can try making your own ‘Dole Whip’, fry up some Spam with your eggs, or cover your own Macadamias in chocolate! Go and taste a bit of Hawaii for yourself – you’re welcome.

Jenna from I know the Pilot

Brazil is not particularly known for its food. That’s why I was genuinely surprised by the abundance of incredible local dishes and the diverse cuisine when I visited the country in 2019. From hearty stews to beautiful desserts, from exotic fruit smoothies to mouth-watering street food, the range of options was immense and deciding what to eat was a challenge in itself! I’ve picked three of my favorite Brazilian foods which I frequently recreate at home. Indulging in these dishes takes me back to the time I spent in São Paulo and Rio de Janeiro exploring the streets, enjoying local cuisine and experiencing the unique culture of Brazil. Tapioca crepes , a popular street food, are thin white pancakes with a chewy texture. Made with just tapioca flour, a splash of water and a pinch of salt, they are naturally gluten-free and can be served with a variety of toppings such as butter, cheese, ham, bananas, coconut, chocolate, or strawberries. My personal favourite is a tapioca crepe with condensed milk and bananas. Another snack that I can’t get enough of is the Brazilian cheese bread or pão de queijo . Just like tapioca crepes, pão de queijo is gluten-free as it’s made with tapioca flour which is mixed with eggs, oil, milk and grated cheese. After rolling the dough into small balls and baking them for 30 minutes, you’ll end up with a tray full of golden little puffs that are crispy on the outside and chewy and cheesy on the inside. Last but not least, I want to highlight brigadeiros – a Brazilian version of chocolate truffles. These heavenly treats are made by mixing condensed milk, cocoa powder and butter. The mixture is shaped into bite-sized balls which are then covered with chocolate sprinkles. Brazilians have a notoriously sweet tooth and brigadeiros are the perfect example of this so get ready for a sugar rush if you decide to give this recipe a go!

Marjut from The Smooth Escape

Puerto Rico

For a Puerto Rican, living in Los Angeles is not ideal in terms of food. There are almost no restaurants offering dishes from the island. That is why I have compiled a list of easy to make recipes that take me back home in a whim (I leave more complicated preparations for weekends or special occasions). Here I am sharing some of my favorites. I think all Puerto Ricans have a special place on their heart for tostones (called patacones in other countries). This treat is prepared by double frying pieces of green plantains. They can be eaten by themselves (sprinkled with a bit of salt), with garlic sauce (mojo) or a combination of mayonnaise and ketchup. Tostones are prepared by cutting a green plantain into pieces and frying those pieces. When the pieces are tender, they are taken out from the oil, smashed and fried again until crispy. Plantain canoes are another dish I love to prepare. In this case, ripe plantains are used. A long cut is made to the plantains (slightly ripe, not that soft). Then, they are fried or baked. Once done, they are stuffed with ground beef, sprinkled with cheddar (or mozzarella) and baked until golden. I like to eat them with rice or a green salad. This is a great meal for a weeknight dinner. Another dish we Puerto Ricans adore is tembleque. This coconut dessert is easy to make and can be shared in gatherings and potluck. To prepare, combine coconut milk, sugar, cornstarch and salt in a pan and bring to a boil. Stir constantly until it thickens. Then, move the mix to a flat mold, sprinkle with ground cinnamon, and refrigerate overnight. It can also be refrigerated on individual molds. I hope these dishes have piqued your interest in Puerto Rican cuisine. There is a lot to try and enjoy.

Ruth from Tanama Tales

Today Australia has a multi-cultural population and a food culture that embraces dishes from many different countries. Aussies love to eat a variety of international food including Asian, Indian, African and European. Founded as a penal colony of England, Australian food was initially the same as English, Scottish and Irish. Meat Pies from Australia Meat Pies originated back in those pioneer days and are still popular today. The pie filling is pre-cooked and encased in a base of shortcrust pastry covered with a lid of puff pastry. Bakeries sell meat pies and Supermarkets stock a huge variety in frozen multipacks. Every pie lover, of which I am one, has their favourite local pie shop and on Australian road trips I try the pies in as many country towns as possible. Bakeries often lay claim to the “Best Pie in Australia” and indeed there are National Pie Making Competitions held yearly. To easily make a meat pie at home, use left over curry or thickened meat stew for the filling and sheets of frozen shortcrust and puff pastry from the Supermarket. Why not make more than required and freeze some for later. Lamingtons from Australia The Lamington is another classic Australian Food. This rectangular/square slice of sponge cake is first dipped in a runny chocolate before being rolled in desiccated coconut. Lamingtons are quite messy to make at home and for this reason are a favourite fund-raiser for schools. Everyone loves to eat Lamingtons, but not so keen to make them. Bakery lamingtons are quite substantial in size while smaller snack sized ones can be purchased in the Bakery Section at the Supermarket. Lamingtons are often served on Australia Day. Australian Drumstick Ice-creams First made in the USA, Drumstick is a brand of individually wrapped ice-cream filled waffle cones with a sprinkling of nuts. Always popular with families, flavours are many ranging from the original Vanilla, through Choc Mint and Boysenberry to Affogato. Australian firm “Peters” is the original manufacturer of the Australian Drumstick, and with 12% of Australians now being Vegan, a Vegan Option was added to the range in 2020. Drumsticks in Australia can be purchased singly from cafes and corner stores or in four packs from the Supermarket.

Jan from Budget Travel Talk

If you're struggling being stuck at home and without being able to travel why not travel in a different way, through food. Several bloggers share the meals and drinks they have which immediately take them back to their previous trips. Dishes from around the world that you can recreate at home so you can imagine you are on that holiday around the world. #cooking #travel #travelfromhome

Summer Bucket List: The Best Things to do in Summer

Jolls cottage.

A Trip to Derby

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7 of the best all-inclusive experiences to book this year, from a travel planner

As a travel planner, my clients seem to be increasingly interested in all-inclusive trips .
Some of my favorite luxury resorts are in Costa Rica, the Maldives, and Isla Mujeres.
Cruises, group tours, and adults-only lodgings can also come with all-inclusive options.

As a travel planner at Marvelous Mouse Travels , I know vacations are expensive — especially if you're looking to go somewhere this summer . But all-inclusive travel is often a great way to get the most value out of a luxury experience.

I've been on several all-inclusive vacations with my family, friends, and work, and I've helped other people book them in destinations around the world .

Here are some of the best all-inclusive experiences I'm recommending to my clients this year.

Try a split-stay vacation to see the best of Costa Rica.

Costa Rica is one of the most sought-after vacations , and for good reason. It's great for both relaxation and adventure.

I recommend booking a split stay, starting at an all-inclusive resort in Guanacaste near the beach for some fun in the sun and moving to a resort near the famous Arenal Volcano for a jungle adventure.

Some of my favorite resorts in Costa Rica are the Westin Reserva Conchal and the Dreams Las Mareas. And if you're looking for an even more unique experience, check out the glorious swim-out suites with private pools at Dreams.

Baglioni Maldives is one of my favorite all-inclusive resorts.

The Maldives, a remote set of islands in the Indian Ocean, offers a plethora of resort options for couples and families, but Baglioni Maldives is my favorite.

For many in the US, getting to the islands can be daunting — there are very few direct commercial flights, and it can take almost an entire day. But it's hard to beat the country's luxury accommodations and gorgeous landscape.

The Maldives also has some of the most beautiful marine life and coveted spots for snorkeling and scuba diving.

No matter where you go, overwater bungalows are the ultimate all-inclusive splurge.

Overwater bungalows — villas standing on poles over open ocean water — are prevalent at all-inclusive resorts in destinations like the Maldives, Fiji, and Bali.

But I've also come across the luxurious accommodations at select adults-only Sandals Resorts throughout the Caribbean.

I think having a private villa on the water is the perfect way to unwind and relax.

Adults-only vacations are on the rise.

Traveling with kids can be a blast, but I also think it's important for adults to take a much-needed break on their own.

Adults-only resorts have been a total respite for me and my husband after hectic months of juggling work with our kids' school and sports schedules.

If you're looking to unwind with a partner, relax on a girls' trip, or even connect with your adult children, there are countless adults-only, all-inclusive resorts to choose from, depending on where you're looking to visit.

Some properties, including Sandals and Beaches Resorts, also offer butler service. Designated staff members can help with anything from room requests and dining reservations to cabana rentals and transportation coordination.

I upgraded to the service at my favorite adults-only spot, Le Blanc Los Cabos, and I felt totally pampered.

Isla Mujeres is pure luxury.

Isla Mujeres, a small island off the coast of Cancún, is known for its crystal-clear, turquoise water and peaceful vibe. It's also home to Playa Norte, one of the best beaches in Mexico .

Impressions Isla Mujeres by Secrets is a gorgeous all-inclusive resort on the island. It offers luxury at its finest, but with only 125 rooms, it has a boutique feel.

One of my favorite features of the resort is the waterslide that leads right into the beautiful ocean.

There are plenty of all-inclusive packages at sea.

Cruising is one of the most popular vacations , whether it's an epic adventure on a Royal Caribbean Cruise, a couples-only journey on Virgin Voyages, or a regal tour of Europe on Viking River Cruises.

Although cruises aren't traditionally considered all-inclusive, with the right booking, they can have the same feel as a luxury resort.

Most cruise bookings include food, nonalcoholic drinks, and live entertainment. If you add beverage packages and excursions in advance, your trip should be fully paid for before you depart.

Book a small-group or private tour if you're looking for adventure.

Group travel is a great way to explore new places while soaking up culture and history.

Popular destinations include Italy, Japan, Costa Rica, and Alaska, and many travel companies take care of everything for you, essentially making it all-inclusive.

I like Adventures by Disney , which offers small-group travel all over the world facilitated by seasoned guides. All the trip details are taken care of, including experiences, food, lodging, and transportation.

Additionally, Kensington Tours offers luxury private travel where every facet of the trip is meticulously planned for you.

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How to see the northern lights in alaska in 2024.

If seeing the northern lights in Alaska is on your bucket list, this is the year to do it.

How to See the Northern Lights in Alaska

Chris McLennan | Courtesy of State of Alaska

The National Oceanic and Atmospheric Administration says solar activity is intensifying and will peak (at a higher level than previously thought) in 2024. This means travelers will have more opportunities to see the northern lights around the world .

If you're considering a trip to Alaska to witness this atmospheric phenomenon, read on to discover the best months to visit as well as a variety of viewing options.

The best time to see the northern lights in Alaska

Where to see the northern lights in alaska, northern lights alaska cruises.

Alaska northern lights tours

Northern lights over group of trees in water in Alaska.

Courtesy of Travel Alaska

According to the Alaska Travel Industry Association, the best time to see the northern lights is typically from Aug. 21 to April 21 , also known as the Aurora Season. While the aurora can appear at any time of night, 10 p.m. to 2 a.m. are the prime viewing hours.

The winter solstice – which is the shortest day of the year, typically falling between Dec. 20 and 23 – is a particularly good time to be in Alaska for the northern lights. This day affords less daylight and more time to spot the aurora. In parts of Alaska, the amount of daylight during the winter solstice can range from around six hours in Anchorage to less than four further north in Fairbanks. Up in remote Utqiagvik (formerly called Barrow), about 320 miles north of the Arctic Circle, there are roughly 67 days of darkness from Nov. 18 to Jan. 23, resulting in even more opportunities to spot the northern lights.

Of course, 2024 is expected to be a little different. Scientists say solar activity will reach its peak from January to October, expanding the typical time frame for spotting the aurora. Ahead of and during your visit, experts recommend utilizing these forecasting resources:

Aurora Tracker: Whether you're a beginner or an experienced aurora chaser, you'll appreciate Explore Fairbanks' real-time Aurora Tracker . This online reference shows up-to-the-minute information on the temperature, weather and likelihood of catching the northern lights in Fairbanks. Much of the data comes from one of the world's foremost aurora research centers, the Geophysical Institute at the University of Alaska–Fairbanks . To further assist in your search, you can also download the My Aurora Forecast & Alerts app on your smartphone.
Aurora Forecast: For other parts of the state, the Geophysical Institute website's Aurora Forecast has daily forecasts of geomagnetic activity up to three days in advance and taken at three-hour intervals. There's also a summation on the webpage of whether the aurora will be active – or not – and where you'll find the best visibility in Alaska.

Northern lights above Aurora Villa in Alaska.

Courtesy of Aurora Villa

Below are the top destinations to consider when deciding where to see the northern lights in Alaska.

Fairbanks, known as the Golden Heart of Alaska, sits at 65 degrees north latitude, making it an excellent choice for aurora hunters, especially first-timers. It's easily accessible and offers plenty of accommodations , restaurants and other unique attractions . You can also be outside of Fairbanks within minutes to find excellent northern lights viewing locales.

Your chances of seeing the aurora display are excellent as the city sits where the activity of the polar lights is concentrated – under the ring-shaped zone known as the auroral oval. Local experts say that on clear evenings when the sky is very dark, you should be able to witness the skies light up on an average of four out of five nights in Fairbanks.

Where to stay:

Aurora Villa : Located on the outskirts of Fairbanks, Aurora Villa offers luxurious guest rooms with floor-to-ceiling windows for viewing the northern lights in a cozy private space. The modern wooden cabin sits on 10 acres surrounded by forested hills, yet it's close enough to the city (less than 15 miles northeast) to explore all that Fairbanks has to offer.
Pike's Waterfront Lodge : Located along the Chena River in Fairbanks, just minutes from Fairbanks International Airport, this property offers 180 rooms and 28 cabins for aurora-hunting adventurers. As a guest of the lodge, you can request that the front desk alert you when the northern lights appear – no matter the time of day or night. Pike's Waterfront Lodge also offers amenities to keep guests warm while viewing the light show outdoors.

Talkeetna sits about 115 miles north of Anchorage in south-central Alaska, at the base of Denali, the tallest mountain peak in North America. With its old clapboard buildings, log cabins and roadhouse dating back to 1917, this historic town offers a lot of outdoor fun beyond chasing the aurora. Main Street is filled with galleries, shops, restaurants and a brewery. The quirky village, once a former mining town, was the inspiration for the imaginary borough of Cicely in the TV show "Northern Exposure."

If you visit in December, check out the festivities at the monthlong Winterfest. This event features a parade of lights, a tree lighting ceremony and the Taste of Talkeetna food festival, plus entertaining events like the Bachelor Auction and the Wilderness Woman Competition.

When it's time to look up in the sky for the lights, local aurora hunters recommend heading out of town to Christiansen Lake or past the airport on Beaver Road. If you prefer to stay close by, look north into the sky toward Denali from Talkeetna Riverfront Park.

Talkeetna Alaskan Lodge : Book a Mountain View room for views of Denali and the Alaskan Range. The cozy lodge offers multiple dining venues, including the award-winning Foraker Restaurant.
Talkeetna Lakeside Cabins : These cabins provide peace and quiet on a private lake just 12 miles from Talkeetna.

Denali National Park

Denali National Park is another spectacular place to view the northern lights in Alaska – not to mention one of the top tourist attractions in the U.S. The National Park Service says almost everywhere within the park is free from city light pollution, so if the conditions are right (meaning that's it's clear and dark enough), you should be able to see the aurora borealis, especially when looking toward the northern horizon.

However, when wintertime rolls around – from September or October through April – it's more difficult to access parts of the park, even though it's open year-round. Keep in mind, too, that the lodges closest to the park are typically closed from mid-September to mid-May.

Where to stay: Located less than 15 miles from the Denali National Park entrance, the Aurora Denali Lodge offers year-round accommodations equipped with queen-sized beds, smart TVs and private bathrooms. Rates at the lodge include a continental breakfast, free Wi-Fi, free parking and complimentary hot drinks. What's more, the property says visitors can expect plenty of wildlife sightings, such as bears, moose, lynxes, owls and snowshoe hares, just outside your door.

Coldfoot Camp

Coldfoot Camp is situated above the Arctic Circle in the Brooks Mountain Range, near the Gates of the Arctic National Park and Preserve and the Arctic National Wildlife Refuge. The remote wilderness destination is ideal for aurora viewing since it sits directly under the auroral oval. It's also the perfect locale for backcountry snowshoeing, wildlife viewing and dog mushing.

Where to stay: The Inn at Coldfoot Camp offers rustic accommodations located in trailers that once housed Alaskan pipeline workers. The rooms include two twin beds and a private bathroom and shower. Guests can dine at the on-site Trucker's Cafe, which offers breakfast and dinner buffets in the summer months and all-day a la carte dining in the winter. When you're ready for a cold one at the end of the day, check out the Frozen Foot Saloon and order an Alaska-brewed beer.

If you prefer camping and have your own gear , you can camp free of charge on the property during the summer months. Coldfoot Camp also hosts a selection of year-round Arctic adventures and excursions, including a trip to the nearby village of Wiseman for aurora viewing.

This remote wilderness retreat has just 13 full-time residents. Wiseman is located in Alaska's Brooks Range, about 15 miles north of Coldfoot Camp, 60 miles north of the Arctic Circle and 270 miles from Fairbanks. The community sits directly under the auroral oval, making it one of the best places in Alaska to view the northern lights. You can expect to see the spectacle in the sky in Wiseman about 250 nights a year, especially between late August and mid-April.

Arctic Hive : Arctic Hive has the distinction of being the northernmost yoga studio in the U.S. A common fiberglass lodge allows guests to gather for cooking and meals, and meditation, educational gatherings and other activities are hosted in a geodesic dome. Arctic Hive also offers retreats that include northern lights viewing opportunities in February and March.
Arctic Getaway : This bed-and-breakfast sits between the middle fork of the Koyukuk River and Wiseman Creek, offering three cabins. While here, you can learn what it's like to homestead in Alaska above the Arctic Circle and enjoy outdoor activities like dog sled rides across the vast wilderness, cross-country skiing , pack rafting and flightseeing by bush plane.
Boreal Lodging : Reachable by vehicle, Boreal Lodging has several rental options, ranging from lodge rooms to larger cabins with living areas and kitchens.

Located in western Alaska overlooking the Norton Sound of the Bering Sea, Nome is the ending point for the more than 1,000-mile, 51-year-old Iditarod Trail Dog Sled Race in March. Once the most populated city in Alaska, Nome had almost 20,000 residents and an average of 1,000 new people arriving daily during the height of the gold rush in 1899. Nome is a little quieter now, with a population of less than 4,000 residents.

Where to stay: Some of the best spots for viewing the aurora are at the end of town, where the 52-room Aurora Inn & Suites is located. The hotel conveniently offers car rentals on-site.

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Situated on the banks of the Arctic Ocean, Utqiagvik is the northernmost city in the U.S. The town, formerly known as Barrow, changed its name in 2016 back to Utqiagvik, its traditional Inupiaq name. Utqiagvik is only accessible by plane: Alaska Airlines and other regional carriers offer service from both Anchorage and Fairbanks.

Where to stay: For accommodations, make reservations at a hotel named for its location – the Top of the World Hotel . The property's comfortable rooms offer views of the Arctic Ocean, and the on-site restaurant, Niggivikput (meaning "our place to eat"), serves traditional local dishes like reindeer soup. While you may be there for aurora hunting, don't miss the excellent wildlife-viewing opportunities: You may see polar bears, caribou, foxes, bearded seals, whales, walruses, migratory birds and the great snowy owl on the tundra.

Borealis Basecamp

One of the best glamping destinations in the U.S. , Borealis Basecamp is a remote 100-acre property that sits within a boreal forest 25 miles north of Fairbanks. The property features 20 individual igloos, resembling those you'd find at Arctic research stations and on polar expeditions, as well as five glass cubes. All accommodations allow guests to gaze up at the aurora and the starry night sky while snuggled up in bed. You'll also enjoy many amenities you'd find in a hotel, including full bathrooms with toiletries and a selection of coffee, hot cocoa and tea.

Choose from a variety of packages that include accommodations and activities like dog-sledding, UTV tours, helicopter sightseeing experiences and more.

Woman on an Alaska cruise ship uses binoculars as she look out over the ocean.

Getty Images

One of the best times to cruise to Alaska is during the aurora season. Aurora season sailings to Alaska are available with the following cruise lines this year.

If you're interested in excursions for aurora viewing, look for a line that offers cruisetours, such as Holland America. These tours offer the best of both worlds, giving you time on land and at sea to view the dancing night sky. Holland America's cruisetours range from overnight stays just 2 miles from Denali National Park at the McKinley Chalet Resort to a domed luxury train ride through Alaska's backcountry on the McKinley Explorer. On a Tundra Wilderness Tour in Denali, look for Alaska's "Big Five": grizzly bears, moose, caribou, Dall sheep and wolves. Just keep in mind that none of the above cruise lines can guarantee you'll see the northern lights during your journey.

The best northern lights tours in Alaska

Northern light over statue in Fairbanks, Alaska.

Jody Overstreet | Courtesy of State of Alaska

If you want to experience the aurora borealis by joining a tour group, you'll find a variety of options led by expert guides and granting you easier access to many of the state's remote destinations, often with other activities included. (Just be aware that, on any tour or excursion, there's no way to guarantee that the aurora will be visible.) These are some of the best northern lights tours in Alaska:

Arctic Dog Adventure Co.: Aurora Overnight Tour

Dog-sledding is one of the top winter activities in Alaska, and you can choose to do it by day or night. If you want to experience an Alaska dog-sledding adventure while chasing the aurora, book a once-in-a-lifetime experience with Arctic Dog's Aurora Overnight Tour. Highlights of this two-day, one-night excursion – which starts in Fairbanks – are dog mushing your own sled team and glamping in a heated tent under an aurora-filled sky. Other features of the tour include cold weather gear, a photography lesson and Alaska-inspired meals.

Alaska Wildlife Guide: Northern Lights & Murphy Dome Tour

Located around 20 miles northwest of the city, Murphy Dome is regarded as one of the best places to watch the northern lights in Fairbanks at nearly 3,000 feet above sea level. This location, once home to Murphy Dome Air Force Station with as many as 250 personnel stationed at the base, now houses a long-range radar station that detects military air threats from overseas.

Alaska Wildlife Guide leads 5.5-hour northern lights tours to Murphy Dome, typically from late August to early April – you can check with the company for day-to-day tour availability. Excursion prices include round-trip transportation from Fairbanks, 360-degree views of the north-facing sky, hot beverages and bottled water – in addition to (hopefully) hours of memorable aurora viewing.

Alaska Wildlife Guide: Northern Lights & Arctic Circle Tour

This full-day (14-hour) excursion, also offered by Alaska Wildlife Guide, begins in Fairbanks and crosses the Arctic Circle into Alaska's vast and remote wilderness. The tour includes a drive along the more than 800-mile Trans-Alaskan Pipeline and a half-mile walk along the loop at Finger Mountain with views overlooking the Kanuti Flats (depending on the season). Your guide will also stop along the riverbank after crossing the Yukon River Bridge.

During the tour, you'll learn about the history of the pipeline and hear narratives around the other included stops. A snack and warm beverage are included; then, if conditions are just right, you'll have the chance to see the brilliant light show dance across the dark, clear skies before you arrive back in Fairbanks at dawn.

Alaska Journey Tours: Northern Lights (Aurora) Chasing Tour

Get picked up at your Fairbanks hotel (or meet at the Hyatt Place Fairbanks) for this three-hour northern lights tour in a heated SUV. Guides take photos of tourgoers as well as their own photos of the night sky, which are later shared with the group. Recent travelers praise this tour, and appreciate that the guides are always determined to give them the best northern lights viewing experience.

Alaska Tours: Bettles Lodge Winter Adventure

Hosted by Alaska Tours, the Bettles Lodge Winter Adventure is available January to March and August to December. This excursion includes two, three or four nights at this wilderness lodge about 35 miles north of the Arctic Circle. During the winter days, enjoy outdoor Arctic sports such as snowshoeing and cross-country skiing or stay warm indoors chatting with other guests at the Aurora Lodge. In the evenings, you can bundle up and head outside at one of the best places in Alaska to see the spectacle in the sky.

Prices include round-trip airfare between Fairbanks and Bettles, accommodations at the lodge, meals, a village tour and complimentary use of the Arctic gear (in season).

Alaska Photo Treks: Anchorage Aurora Quest

Alaska Photo Treks offers one of the best ways to see the northern lights in Anchorage – and you'll even learn how best to photograph the aurora, which can be a challenge to capture digitally or on film. This experience, the Anchorage Aurora Quest, is available nightly (when conditions are right), typically from mid-August to mid-April. The approximately six-hour guided tour with a professional photographer explains the science behind the northern lights and provides photo tips for budding aurora photographers in a small-group format. Tourgoers are picked up from their hotel by the guide at about 10 p.m. and return around 4 a.m., though that time can vary based on the aurora forecast.

On the Alaska Photo Treks website, you'll find a list of recommended camera equipment to bring. If you're using a smartphone, the tour group suggests downloading an aurora app and bringing a tripod. The company also advises that you'll be outdoors for about two hours, so you need to dress appropriately for the weather. For the best aurora viewing, the guides usually travel between one to three locations within a 70-mile radius of Anchorage. If you're in town for an extended stay, Alaska Photo Treks also offers a four-day pass for even more nocturnal viewing of the auroral activity.

Alaska Tours: Chena Hot Springs and Northern Lights

Chena Hot Springs Resort is known for its therapeutic waters and aurora-viewing opportunities. If you prefer to head out with a guide rather than on your own, book the Chena Hot Springs and Northern Lights tour with Alaska Tours. This package includes a four- to five-hour Aurora Expedition tour, four nights of accommodations, and access to resort amenities including cross-country skiing and snow machine tours.

Alaska Wildlife Guide: Northern Lights and Chena Hot Springs

Day trips are also an option for those who'd like to enjoy the resort amenities and a chance at seeing the northern lights from Chena Hot Springs. This tour offered by Alaska Wildlife Guide includes admission to the hot springs and Aurora Ice Museum as well as pickup from local hotels. Recent travelers say the tour guides are top-notch.

John Hall's Alaska: Alaska's Winter Wonders

For an extended land tour to chase the aurora – and experience Alaska's magical winter wonderland – book this bucket list eight-day adventure with John Hall's Alaska. The company's Alaska's Winter Wonders tour is offered in February and March; it features up to seven nights of northern lights viewing, as well as adventure-filled days with skiing, snowmobiling and snowshoeing. You'll also take an awe-inspiring flightseeing bush plane ride over Denali National Park, which includes a fly-by of the Foraker, Silverthorne, Hunter and Moose's Tooth peaks before landing on the Great Gorge of Ruth Glacier – the deepest in the world.

If that's not enough adventure, test your skills at dog mushing and curling or take an aerial tram ride. Travelers can also check out the local breweries or just sit back, relax and enjoy the spectacular views. Additional highlights include spending two evenings under the dancing night sky in one of the domed igloos at Borealis Basecamp, as well as aurora borealis photography lessons.

All-inclusive pricing covers accommodations, meals, luxury land and small plane transportation, fully guided service, gratuities, and baggage handling – plus a black subzero jacket to keep you warm during your Alaska adventure.

Why Trust U.S. News Travel

Gwen Pratesi is an avid travel adventurer who fell in love with Alaska on her first visit to the state many years ago. She's returned several times on land trips and by ship for year-round outdoor adventure and to chase the northern lights in one of the best places on the planet to view them. She writes about the travel and culinary industries for a variety of major publications.

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Fjords, Pharaohs or Koalas? Time to Plan for Your Next Eclipse.

If you can’t get enough of totality, or missed out this time, you’ll have three more chances in the next four years in destinations like Iceland, Spain, Egypt and Australia.

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A small, black disk surrounded by a bright, white halo suspended in a mostly dark sky over the still waters of a lake in which dim, golden light from the horizon is reflecting. There are dark hills and mountains beyond the lake.

By Danielle Dowling

Are you still a little giddy from the magical moments of totality during Monday’s solar eclipse? Or did clouds swoop in to block your view? Maybe you just couldn’t make it to the path of totality this time. No matter what, the question now is “ Where and when will it happen again?”

“People who have never seen it before, the first words out of their mouth after the totality ends is ‘I’ve got to see another one, this is incredible, this is unbelievable.’ That is when you become addicted to these things and end up traveling no matter where the next one is,” said Joseph Rao, an eclipse chaser and guest lecturer at the Hayden Planetarium.

So, if like Mr. Rao, you’ve developed a raging case of umbraphilia — the love of eclipses — you’ll have three chances over the next four years to see the moon blot out the sun. The first, on Aug. 12, 2026, will start above Greenland, then strafe the west coast of Iceland and move along the Atlantic Ocean and over Spain. Almost a year later, on Aug. 2, 2027, another will skirt the Mediterranean coast of North Africa then cross Egypt and part of the Arabian Peninsula. The third, on July 22, 2028, will cut across Australia and the southern tip of New Zealand.

Future Eclipses

Eclipse chasers will have several more chances this decade to view a total solar eclipse .

Last week, as Victoria Sahami , the owner of Sirius Travel , was preparing to guide a group of tourists in Mazatlán, Mexico, for Monday’s big event, she was also planning for these other upcoming eclipses. Ms. Sahami joined the ranks of the eclipse-obsessed when she witnessed one in Venezuela in the 1990s. “Like many people, I was hooked. There was no going back,” she said.

Total solar eclipses happen fairly regularly — about every one to two years — in locations scattered around the world. “That’s the great thing about them: You wind up in places that you don’t normally go,” Ms. Sahami said.

A major spoiler is weather, which will be a big variable in the 2026 eclipse — one Greenland, Iceland and Spain will see.

“Iceland normally has a lot of cloud during that time of year,” said Paul Maley , who runs Ring of Fire Expeditions . “The data shows Spain to have the higher good-weather prospects of all three. However, the sun is low in the sky and the eclipse ends as the sun hits the horizon at sunset.”

Because of Iceland’s mercurial meteorology, Ring of Fire Expeditions is going all in on Spain, with a 10-day excursion on the mainland. Sirius Travel is offering not only a five-day trip to Majorca but also an eight-day tour around Iceland. It will be based in Reykjavik, and the itinerary will remain flexible on the day of the eclipse so the tour can easily pivot toward the location with the least cloud cover. Ms. Sahami recommends the trip for those who already have a few eclipses under their belt and would be happy just to take in the sights of Iceland if the weather doesn’t cooperate.

The 2027 eclipse, on the other hand, promises to be truly stellar: Luxor, Egypt — the site of numerous ancient temples as well as the Valleys of the Kings and Queens — sits right in the middle of the path of totality and will be bathed in darkness for a full 6 minutes 23 seconds. Weather-wise, it is what Ms. Sahami called “a slam dunk.” “You know you’re going to see it. You know that you’re not going to get any clouds,” she said.

But for all its potential, those considering Egypt should be aware that the State Department has a Level 3 “Reconsider Travel” warning for the country because of the risk of terrorism.

The 2028 eclipse will darken the skies over Sydney, Australia, for 3 minutes 49 seconds. It will be the first time the city has experienced a total solar eclipse since 1857. Ms. Sahami has her eyes on a trip based out of there, while Mr. Maley has chartered a cruise ship off the northwest coast of Australia. It will be winter there, he said, but that isn’t likely to mean bad eclipse-viewing weather.

If you want to see any (or all) of these eclipses, you should get started on planning and booking now, particularly if you want to sign up for a trip organized by a tour company. One of Sirius Travel’s excursions to Luxor is already full.

Scrutinize refund policies and look into insuring your trip. Several companies will fully refund your deposit if you cancel a year in advance. A lot can happen, Ms. Sahami said, “but if you think you’re going to go, why not?”

Follow New York Times Travel on Instagram and sign up for our weekly Travel Dispatch newsletter to get expert tips on traveling smarter and inspiration for your next vacation. Dreaming up a future getaway or just armchair traveling? Check out our 52 Places to Go in 2024 .

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Salads from Around the World (with Recipes)
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Salads from Around the World (with Recipes)

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Filipino Lumpia | RECIPE

Italian Ragu alla Bolognese | RECIPE

Georgian Khinkali | RECIPE

English Yorkshire Pudding | RECIPE

Peruvian Pollo a La Brasa | RECIPE

Moroccan Tagine | RECIPE

Indian Chicken Korma | RECIPE

Australian Mini Meat Pies | RECIPE

Greek Meatballs (Keftedes) | RECIPE

Canadian Tourtiere | RECIPE

Filipino Chicken Adobo | RECIPE

Travel Salad　旅サラダ