International Summer Salad Selection - Nacharelist  

International Summer Salad Selection

International Summer Salad Selection

Summer is fast approaching, prompting the need to gear up on summer culinary adventures. This vibrant season ushers in an abundance of fresh, seasonal produce waiting to be transformed into delightful dishes that will tantalize your taste buds. Today, we unveil a curated selection of international salads that will transport your palate to various corners of the world directly from the cozy confines of your kitchen.

Embark on a gastronomic journey with these five sensational salads that encapsulate the essence of diverse global flavors:
- Panzanella hailing from the picturesque Italy
- Horiatiki Salad representing the flavors of Greece
- Waldorf Salad originating from the United States
- Tabbouleh, a beloved Middle Eastern classic

Panzanella emerged as a staple in Tuscan cuisine, renowned for its humble origins as a traditional peasant dish. Crafted from a simple yet ingenious combination of stale bread, onions, and tomatoes, this dish was a testament to resourcefulness among the Italian peasant class. The term 'Panzanella' is believed to stem from the union of 'pane,' the Italian word for bread, and 'Zanella,' denoting the deep plate traditionally used to serve this rustic fare. While initially conceived as a means to utilize leftover bread, Panzanella has evolved into a culinary gem in its own right. Elevating its taste profile is a luscious vinaigrette that amplifies the natural juices released by succulent tomatoes and piquant onions. Although any bread variety can be employed, the addition of French bread infuses a delectable charm into this dish that is sure to enchant your family and guests alike.


- 3 tablespoons of premium olive oil
- 1 small French bread or boule, cubed into 1-inch pieces (equivalent to 6 cups)
- 1 teaspoon of kosher salt
- 2 large tomatoes, cut into 1-inch cubes
- 1 English cucumber, sliced ½-inch thick, with skin intact and seeds removed
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- ½ red onion, thinly sliced after halving
- 20 basil leaves, coarsely chopped
- Salt and pepper to taste
- 3 tablespoons of drained capers

For the tantalizing vinaigrette:

- 1 teaspoon of finely minced garlic
- ½ teaspoon of Dijon mustard
- 3 tablespoons of Champagne vinegar
- ½ cup of high-quality olive oil
- ½ teaspoon of kosher salt
- ¼ teaspoon of freshly ground black pepper


1. Begin by heating olive oil in a large sauté pan. Add the bread cubes and kosher salt, cooking them over low to medium heat. Ensure to toss frequently for approximately 10 minutes, or until the bread turns a beautiful golden brown. Adjust the oil quantity as necessary.

2. In a spacious bowl, combine the tomatoes, cucumber, red and yellow bell peppers, red onion, basil, and capers.

3. Whisk together the vinaigrette ingredients until emulsified.

4. Incorporate the browned bread cubes into the salad mixture. Pour the vinaigrette over the ensemble and toss gently to coat each element in the delightful dressing.

The Greek salad, also known as Horiatiki salad, is a delightful summer dish originating from Greece that provides a refreshing experience with every spoonful. 'Horiatiki,' which translates to 'village,' hints at its rustic charm, resembling a village-style salad. This traditional recipe embodies the essence of Greek cuisine, characterized by simplicity yet yielding delectable results effortlessly. By opting for fresh ingredients and skillfully dressing them with high-quality extra virgin olive oil, you can craft a dish that encapsulates the Greek culinary spirit.

For this recipe, gather the following ingredients:

- 5 large tomatoes
- 1 small red onion, thinly sliced
- Sea salt (to taste)
- 1½ tsp dried oregano
- 1 container (114 gm) crumbled feta cheese
- ½ cucumber, sliced
- 1 small green bell pepper, sliced
- ¼ cup Greek black olives
- 3 tbsp extra virgin olive oil (for drizzling)

To prepare this Greek salad:

Start by cutting the tomatoes into wedges directly into the serving bowl to capture their juices. Combine the onion slices, season generously with salt and oregano, and mix well. Allow the tomato wedges to marinate at room temperature for 30 minutes to two hours, aiding in juice extraction.
Just before serving, add the feta cheese, cucumber, bell pepper, and olives, stirring to combine all ingredients. Finish by drizzling the salad with olive oil.
Pro Tip: Do not overlook the salting and resting process, as it allows the tomatoes' juices to mingle with the olive oil, creating a natural dressing that eliminates the need for additional vinegar or lemon juice.

Waldorf Salad, one of the most beloved dishes in the United States, is traditionally made during the apple and walnut season. Its origin dates back to 1893 when Oscar Tschirky created it for a charity event at the renowned St. Mary’s Hospital for Children in New York. The salad took its name from the hotel where it was first crafted, becoming the source of inspiration for many iconic dishes served at the establishment thereafter! Initially comprising only red-skinned apple dice, celery, and mayonnaise, chopped walnuts were later introduced to enhance this quintessential American culinary delight. This delightful salad can be enjoyed either as a starter or a light meal. For a personal twist, consider opting for green apples, celery, and green grapes to create a visually appealing dish that tantalizes the taste buds as much as the eyes!

- 6 tablespoons of mayonnaise (or plain yogurt)
- 1 tablespoon of lemon juice
- ½ teaspoon of salt
- A dash of freshly ground black pepper
- 2 sweet apples, chopped and deseeded
- 1 cup of halved red seedless grapes (alternatively, ¼ cup of raisins)
- 1 cup of thinly sliced celery
- 1 cup of slightly toasted chopped walnuts
- Lettuce for serving

1. In a medium-sized bowl, combine the mayonnaise (or yogurt), lemon juice, salt, and pepper, whisking them together.
2. Add the apples, grapes, celery, and walnuts to the mixture and stir well.
3. Serve the salad on a bed of fresh lettuce for a delightful culinary experience.

Tabbouleh, a popular Levantine salad in the Middle East, has its origins in the mountains of Lebanon and Syria. The traditional recipe includes parsley, tomatoes, mint, onion, and bulgur, seasoned with olive oil, lemon juice, and salt. This healthy dish is widely enjoyed worldwide and is commonly served as part of mezze. The key ingredient for Tabbouleh is bulgur, a specific wheat variety found in Lebanon. The Lebanese communities honor this dish with an annual celebration known as National Tabbouleh Day on the first Saturday of July.


- 2 cups bulgur wheat
- 2 cups vegetable stock
- 1 tsp salt, plus more to taste
- ½ cup extra virgin olive oil
- Zest and juice of 2 lemons
- 5 to 6 plum tomatoes, seeded and chopped
- 2 spring onions, chopped with greens
- 2 to 3 cups chopped parsley
- 1 cup chopped fresh mint leaves

1. Place bulgur in a medium bowl.
2. Bring vegetable stock to a boil with a teaspoon of salt, then pour over the bulgur. Let it rest for 30 minutes to an hour.
3. In a large bowl, combine olive oil, lemon juice, and prepared bulgur.
4. Mix in tomatoes, spring onions, parsley, and mint.
5. Adjust seasoning with more salt, olive oil, or lemon juice to your preference.
6. Allow the tabbouleh to marinate for at least 30 minutes before serving.

Read More: The Paleo Diet: Separating Facts from Fiction

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