10 Salads That Everyone Loves: From Classics to Modern Favorites

Introduction

Salads have evolved dramatically from their humble beginnings as simple dressed greens. The word “salad” comes from the Latin “sal” (salt), referring to the salty dressings ancient Romans used on their leafy greens. What began as a method to preserve and enhance vegetables has transformed into an art form encompassing countless combinations of ingredients, textures, and flavors. Today’s salads can be light appetizers, hearty main courses, or even sweet desserts. Interestingly, salads have played significant roles throughout culinary history—Caesar salad was created from leftover ingredients during a busy holiday rush in 1924, while Olivier salad (known as Russian salad in many countries) was a closely guarded secret recipe from a famous 19th-century Moscow chef. Let’s explore ten of the world’s most beloved salads that have stood the test of time and continue to delight diners across cultures and generations.

1. Olivier Salad (Russian Potato Salad)

Ingredients:

• 4 medium potatoes, boiled, cooled, and diced
• 3 carrots, boiled and diced
• 4 hard-boiled eggs, chopped
• 1 cup cooked peas (fresh or frozen)
• 2 pickled cucumbers, diced
• 1 apple, peeled and diced (optional traditional ingredient)
• 10 oz cooked chicken breast or ham, diced
• 1/2 cup diced onion (optional)
• 1 1/2 cups mayonnaise
• 2 tbsp Dijon mustard
• Salt and pepper to taste
• Fresh dill for garnish

Instructions:

1. Combine potatoes, carrots, eggs, peas, pickles, apple (if using), meat, and onion (if using) in a large bowl.
2. In a separate bowl, mix mayonnaise and mustard.
3. Gently fold the dressing into the vegetable mixture until well combined.
4. Season with salt and pepper to taste.
5. Refrigerate for at least 2 hours before serving.
6. Garnish with fresh dill before serving.

Did you know? The original Olivier salad was created in the 1860s by Lucien Olivier, a chef at the Hermitage restaurant in Moscow. The recipe was so guarded that Olivier would prepare components separately and assemble the salad in private to protect his signature creation. The original version supposedly contained grouse, veal tongue, caviar, crayfish tails, and lettuce—ingredients that were later substituted for more accessible options.

2. Caesar Salad

Ingredients:

• 2 heads romaine lettuce, torn into bite-sized pieces
• 1 cup croutons
• 1/2 cup freshly grated Parmesan cheese
• 2 cloves garlic, minced
• 4 anchovy fillets
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 2 tbsp fresh lemon juice
• 1 egg yolk (pasteurized for safety)
• 1/2 cup olive oil
• Salt and freshly ground black pepper to taste

Instructions:

1. For the dressing, mash garlic and anchovies into a paste in a bowl.
2. Whisk in mustard, Worcestershire sauce, lemon juice, and egg yolk.
3. Slowly drizzle in olive oil while whisking continuously to emulsify.
4. Season with salt and pepper.
5. In a large bowl, toss romaine lettuce with enough dressing to coat.
6. Add croutons and toss again lightly.
7. Top with Parmesan cheese and additional black pepper.
8. Serve immediately.

Did you know? Caesar salad was invented not in Italy but in Tijuana, Mexico, by Italian-American restaurateur Caesar Cardini in 1924. The story goes that Cardini was running low on supplies during a Fourth of July rush and improvised with what he had on hand, creating the salad tableside for customers. The original recipe didn’t include anchovies—the flavor came from Worcestershire sauce!

3. Greek Salad (Horiatiki)

Ingredients:

• 4 large tomatoes, cut into wedges
• 1 large cucumber, sliced
• 1 green bell pepper, sliced
• 1 red onion, thinly sliced
• 1 cup Kalamata olives
• 8 oz feta cheese, cut into blocks (not crumbled)
• 2 tsp dried oregano
• 1/4 cup extra virgin olive oil
• 2 tbsp red wine vinegar
• Salt to taste

Instructions:

1. Combine tomatoes, cucumber, bell pepper, and onion in a large bowl.
2. Add olives and toss gently.
3. In a small bowl, whisk together olive oil, vinegar, oregano, and a pinch of salt.
4. Pour dressing over vegetables and toss lightly.
5. Place feta blocks on top of the salad.
6. Sprinkle with additional oregano and drizzle with extra olive oil before serving.

Did you know? Authentic Greek salad never contains lettuce, and the feta is served in large blocks on top rather than crumbled throughout. Traditional Greek salads also never include vinegar—just good olive oil, lemon juice, and oregano.

4. Mimosa Salad

Ingredients:

• 5 medium potatoes, boiled
• 3 carrots, boiled
• 1 can (15 oz) canned tuna, drained
• 1 onion, finely chopped
• 1 cup mayonnaise, divided
• 5 hard-boiled eggs
• Fresh dill for garnish
• Salt and pepper to taste

Instructions:

1. Grate potatoes and spread as the first layer in a serving dish.
2. Lightly salt and cover with a thin layer of mayonnaise.
3. Grate carrots for the second layer, add a bit of salt and another layer of mayonnaise.
4. Mix tuna with finely chopped onion, spread as the third layer, and cover with mayonnaise.
5. Separate egg whites from yolks. Grate whites and spread as the fourth layer with a thin mayonnaise coating.
6. Finally, grate egg yolks and sprinkle on top to create the “mimosa” effect.
7. Garnish with fresh dill.
8. Refrigerate for at least 2 hours before serving.

Did you know? Mimosa salad gets its name from the mimosa flower because the grated egg yolks on top resemble the fluffy yellow mimosa blooms. This layered salad became especially popular in Soviet cuisine during the 1970s, often served at holiday celebrations.

5. Waldorf Salad

Ingredients:

• 3 apples, cored and diced
• 2 stalks celery, thinly sliced
• 1 cup red grapes, halved
• 1 cup walnuts, toasted and chopped
• 1/2 cup mayonnaise
• 2 tbsp Greek yogurt
• 1 tbsp lemon juice
• 1 tsp honey
• Salt and pepper to taste
• Lettuce leaves for serving

Instructions:

1. In a large bowl, combine apples, celery, grapes, and walnuts.
2. In a small bowl, whisk together mayonnaise, yogurt, lemon juice, and honey.
3. Pour dressing over the apple mixture and toss to coat.
4. Season with salt and pepper.
5. Serve on a bed of lettuce leaves.

Did you know? Waldorf salad was created in 1896 at the Waldorf-Astoria Hotel in New York City by maître d’hôtel Oscar Tschirky. The original version contained only apples, celery, and mayonnaise on lettuce. Walnuts weren’t added until 1928, and grapes came even later.

6. Caprese Salad

Ingredients:

• 4 large ripe tomatoes, sliced
• 12 oz fresh mozzarella cheese, sliced
• Fresh basil leaves
• 3 tbsp extra virgin olive oil
• 1 tbsp balsamic glaze
• Flaky sea salt
• Freshly ground black pepper

Instructions:

1. Arrange alternating slices of tomato and mozzarella on a serving platter.
2. Tuck fresh basil leaves between the slices.
3. Drizzle with olive oil and balsamic glaze.
4. Season with sea salt and black pepper.
5. Serve immediately at room temperature.

Did you know? Caprese salad originated on the island of Capri and was created as a patriotic dish representing the colors of the Italian flag—red (tomatoes), white (mozzarella), and green (basil). It became popular in the 1950s when it was served to visiting dignitaries at Capri’s restaurants.

7. Cobb Salad

Ingredients:

• 1 head romaine lettuce, chopped
• 2 cups watercress or mixed greens
• 3 cooked chicken breasts, diced
• 6 bacon strips, cooked crisp and crumbled
• 3 hard-boiled eggs, chopped
• 2 avocados, diced
• 2 tomatoes, diced
• 1/2 cup blue cheese, crumbled
• 3 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tbsp Dijon mustard
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. In a large salad bowl, combine lettuce and watercress.
2. Arrange chicken, bacon, eggs, avocados, tomatoes, and blue cheese in rows on top.
3. In a small bowl, whisk together olive oil, vinegar, mustard, garlic, salt, and pepper.
4. Pour dressing over salad just before serving, or serve on the side.

Did you know? Cobb salad was invented in 1937 by Bob Cobb, the owner of the Brown Derby restaurant in Hollywood. Legend has it that Cobb was rummaging through the kitchen’s refrigerator late one night, hunting for a snack for himself and friends. He grabbed an assortment of leftovers and chopped them up, creating this now-famous salad.

8. Tabbouleh

Ingredients:

• 1/2 cup fine bulgur wheat
• 3 cups very finely chopped fresh parsley (about 3 bunches)
• 1/3 cup finely chopped fresh mint
• 4 green onions, finely chopped
• 2 tomatoes, diced small
• 1 cucumber, diced small
• 1/4 cup extra virgin olive oil
• 1/4 cup fresh lemon juice
• 1 tsp salt
• 1/4 tsp black pepper
• Lettuce leaves for serving (optional)

Instructions:

1. Soak bulgur in water for 15 minutes, then drain well, pressing out excess water.
2. In a large bowl, combine soaked bulgur, parsley, mint, green onions, tomatoes, and cucumber.
3. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
4. Pour dressing over salad and toss well to combine.
5. Refrigerate for at least 30 minutes to allow flavors to meld.
6. Serve chilled, optionally on lettuce leaves.

Did you know? Traditional Lebanese tabbouleh is primarily a parsley salad with minimal bulgur—very different from western adaptations that use bulgur as the main ingredient. In Lebanon, it’s often eaten using lettuce leaves as scoops rather than with utensils.

9. Nicoise Salad

Ingredients:

• 1 lb baby potatoes, boiled and halved
• 8 oz green beans, blanched and cooled
• 4 hard-boiled eggs, quartered
• 1 head butter lettuce, torn
• 1 cup cherry tomatoes, halved
• 1/2 cup Nicoise or Kalamata olives
• 1 small red onion, thinly sliced
• 8 oz canned tuna in olive oil, drained
• 4 anchovy fillets (optional)
• 2 tbsp capers, rinsed
• 3 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• 1 tsp fresh thyme leaves
• Salt and pepper to taste

Instructions:

1. Arrange lettuce on a large serving platter.
2. Group potatoes, green beans, eggs, tomatoes, olives, and onion in separate piles on top of the lettuce.
3. Add tuna chunks in the center.
4. If using, arrange anchovy fillets over the salad.
5. Sprinkle with capers.
6. In a small bowl, whisk together olive oil, vinegar, mustard, garlic, thyme, salt, and pepper.
7. Drizzle dressing over the salad just before serving.

Did you know? While associated with French cuisine, the modern Nicoise salad with tuna was popularized by Julia Child in the United States. Traditional Nicoise salad from Nice, France, never contained cooked vegetables—only raw tomatoes, anchovies, and olive oil.

10. Coleslaw

Ingredients:

• 1 small head green cabbage, finely shredded (about 6 cups)
• 1 large carrot, grated
• 1/2 cup mayonnaise
• 2 tbsp sour cream
• 2 tbsp apple cider vinegar
• 1 tbsp sugar
• 1 tsp celery seeds
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, combine shredded cabbage and grated carrot.
2. In a separate bowl, whisk together mayonnaise, sour cream, vinegar, sugar, celery seeds, salt, and pepper.
3. Pour dressing over cabbage mixture and toss to coat evenly.
4. Cover and refrigerate for at least 1 hour before serving.
5. Toss again just before serving.

Did you know? Coleslaw’s origins date back to ancient Rome, but the term comes from the Dutch “koolsla,” meaning “cabbage salad.” The mayonnaise-based version we know today became popular in the 18th century when commercial mayonnaise became widely available.

Conclusion

These ten beloved salads showcase the remarkable diversity and creativity found in what might seem like a simple dish. From the hearty, comforting Olivier salad that graces holiday tables across Eastern Europe to the light, refreshing simplicity of a Caprese that captures summer’s essence, salads have proven their staying power in cuisines worldwide. They’ve evolved from mere side dishes to sophisticated centerpieces that can express cultural identity, seasonal abundance, and culinary innovation. Whether you prefer creamy, mayonnaise-based classics or bright vinaigrettes, these universally adored salads offer something for everyone. The next time you’re looking to please a crowd or simply enjoy a satisfying meal, consider one of these time-tested recipes—they’ve earned their popularity for good reason.