Salata

Salata is a dish consisting of raw or briefly cooked vegetables, fruits, grains, or proteins, typically mixed and served cold with a dressing. In many languages, the term salata (or salată) is used for what English speakers call a salad, and the word is derived from the French salade. In Turkish and several Balkan and Middle Eastern languages, salata denotes a range of salads, from simple cucumber-tomato mixes to more elaborate preparations.

Common ingredients include leafy greens such as lettuce or romaine, tomatoes, cucumbers, onions, peppers, olives, and herbs; they are often augmented with cheese, eggs, tuna, chicken, or legumes, and dressed with olive oil and vinegar or lemon juice, yogurt, or mayonnaise. Some salads are served warm or at room temperature, or incorporate cooked grains such as bulgur or rice, or legumes like lentils.

Regional examples illustrate the diversity: a Turkish çoban salatası is a tomato-cucumber-onion salad dressed with olive oil and lemon; a Greek salad features feta and olives; Levantine tabbouleh emphasizes fresh herbs and bulgur.

Nutritionally, salatas are typically high in fiber, vitamins, and minerals, with fat content largely determined by the dressing. They are versatile, served as a side dish, starter, or light main course, and are commonly paired with bread, grilled meats, or fish. The form and ingredients vary by season and culture, reflecting local produce and culinary preferences.