This salad is served in many ways in Israel- perhaps alongside an omelette for breakfast, on flatbread with a lamb shawarma or as a main course in its own right scattered with crumbled white cheese. There are dozens of versions- this is from ” Cherish” by Anne Shooter.
A simple Turkish salad which goes well with kebabs but can be served to accompany many things or as part of a salad spread. It’s from ” Moro Easy” by Sam and Sam Clark.
A side salad which goes well with Plov or any grilled meat or vegetables. It can be prepared in advance and dressed just before serving, or left to sit in the dressing for a while to pickle. The recipe is from ” Home Food” by Olia Hercules.
A slaw for any season from ” The Saffron Tales ” by Yasmin Khan. It goes very well with roast chicken or turkey, but also as part of a salad table. I served it with lamb burgers and new potatoes today.
This Georgian salad would usually be served alongside other hot and cold Zabuski at the beginning of a meal, accompanied by warm bread. Its from ” Notes from a Small Kitchen Island” by Debora Robertson.
A very good potato salad from ” Notes from a Small Kitchen Island” by Debora Robertson. If you like it can be made the day before, but only add the onion and the herbs and stir them in about an hour before serving.
Many Mediterranean countries have a version of this salad which is ideal for the hot summer months. This version, known as Tonno e Fagioli, is from Sardinia . I found it in ” Gino’s Italian Escapes” by Gino D’Acampo. Serve with crusty bread.
