Salát

Salát is a term used in Czech cuisine to describe a dish made from vegetables, either raw or cooked, that are chopped, mixed, or arranged on a plate and typically served cold as a side dish or light main course. The word is borrowed from the French salade and is used for both the dish and the leafy greens themselves, especially varieties of lettuce.

Common types include bramborový salát (potato salad), okurkový salát (cucumber salad), rajčatový salát (tomato salad), mrkvový salát (carrot salad), and zeleninový salát (mixed vegetable salad). There are also saláty based on lettuce leaves, such as hlávkový salát, římský salát and other leaf varieties.

Preparation usually centers on a base of chopped vegetables and may include other ingredients such as eggs, potatoes, or meat. Dressings vary: a vinaigrette made from oil, vinegar or lemon juice, mustard, salt and pepper; or a mayonnaise-based dressing; or lighter emulsions based on yogurt or sour cream. Additional flavor often comes from herbs, onions, pickles, olives, cheese, or canned fish.

Nutritionally, saláty provide fiber, vitamins and minerals and can be low- or high-calorie depending on ingredients and dressing. They are common in Czech households and restaurants, served as side dishes with main courses or as part of meals, and they adapt to seasonal produce and regional tastes.

See also: bramborový salát, okurkový salát, listový salát.