Salatid

Salatid is the Estonian word for salads, and it is the plural form of salat. In everyday usage, salatid refer to mixed dishes made from vegetables, fruits, grains, legumes, and sometimes proteins such as eggs, fish, or meat. They are typically served cold and can function as side dishes, starters, or light main courses, depending on ingredients and portion size.

The term salat is borrowed from European languages, and the plural salatid in Estonian is formed by adding the ending -id. This reflects common borrowing patterns in Estonian culinary vocabulary.

Typical salatid include a range of ingredients and styles. Common components are fresh vegetables such as lettuce, cucumber, tomato, carrot, and beetroot; cooked elements like boiled potatoes, eggs, tuna, or chicken; and add-ins such as corn, peas, or herbs. Dressings vary from mayonnaise- or sour cream-based to vinaigrette, and they are often flavored with lemon, mustard, dill, or chives. Salads may also incorporate grains, legumes, nuts, or seeds for texture and nutrition.

Preparation and serving practices emphasize versatility. Salatid are commonly prepared in advance and kept chilled, making them suitable for meals, picnics, or gatherings. They accommodate seasonal produce, with summer salads relying on fresh vegetables and winter varieties using preserved ingredients. Nutritionally, salatid can provide valuable fiber, vitamins, and minerals when built around vegetables, though high-fat dressings or added meats can influence overall calorie content.