salade

Salade is a dish that typically consists of raw or lightly prepared vegetables, usually green leaves, assembled or mixed and served cold. It is often dressed with a sauce such as vinaigrette and can include other ingredients such as tomatoes, cucumbers, onions, olives, cheese, nuts, or proteins. The term comes from French salade, from Latin salata meaning salted, reflecting an early practice of seasoning greens with salt and dressing.

In French cuisine, two principal forms are recognized: the green or simple salade verte, and the salade composée, where ingredients are arranged or layered in a particular sequence, sometimes with a central ingredient and a dressing poured over or served on the side. Fruit salads (salade de fruits) and grain or legume salads are also common.

Typical dressings include vinaigrette (oil, vinegar, mustard, and seasonings) and mayonnaise-based sauces used in potato salads or coleslaw. Regional variations span the globe, with ingredients and methods adapted to local produce and tastes. A classic example is salade Niçoise, a composed salad from Nice that often includes tomatoes, olives, anchovies, tuna, green beans, potatoes, and hard-boiled eggs, though traditional versions vary.

Salads are widely consumed as starters, side dishes, or light meals, valued for their fresh flavors and versatility. They can be nutrient-dense when paired with protein, yogurt or cheese, nuts, or grains, and are commonly prepared seasonally.