Traditional Armenian Salads by Sonia Tashjian

According to Sonia Tashjian, “When preparing salads, contemporary nutritionists suggest using
fewer, rather than more, ingredients. It is no surprise that our ancestors were
on the right track. Their salads were very simple using fresh, local
ingredients which kept them well-nourished.
The word SALAD comes from the word ‘sal’, meaning
salt. Salt is sprinkled on the fresh or boiled vegetables, seasoned with
vinegar, spices and oil; sometimes onion and/or garlic are added.”

All photos are courtesy of Sonia Tashjian.


Here are some traditional, regional vegetable salads from
our cuisine.

Salad with Chard

SALAD
WITH HERBS
(CHARD)

boiled herbs, greens, salt-pepper, oil, vinegar

Salad with Purslane

SALAD
WITH PURSLANE
– Region: Aintap

purslane, a small tomato, a small pepper, garlic, oil,
vinegar, mint, salt-pepper

Salad with Tomato

SALAD
WITH TOMATO
–Region: Musaler

tomato, a small onion, greens, salt-pepper, oil, lemon or
vinegar

Salad with Cabbage

SALAD
WITH CABBAGE
– Region: Musaler

cabbage, garlic, salt-pepper, mint, sumac, oil, vinegar

Salad with Potato


SALAD
WITH POTATO
cooked potato + greens + cumin + salt-pepper + oil +
vinegar or lemon

Salad with Lettuce


SALAD
WITH LETTUCE
lettuce, green onion & garlic, salt-pepper, lemon or
vinegar, oil.


Salad with Eggplant

SALAD
WITH EGGPLANT
– Regions: Marash, Aintap

boiled eggplant, salt-pepper, mint, garlic, vinegar &
water. Marinate eggplant overnight in this mixture; served with lentil klorchik**

Salad with Onion

SALAD
WITH ONION
– Region: Musaler

onion, greens, salt-pepper, oil, pomegranate molasses (combine
with tomato paste, if desired)

Cucumber Salad

CUCUMBER
SALAD
– Region: Urfa

cucumbers, garlic, mint, salt, oil, vinegar


**Lentil Klorchik is a mixture of cooked lentils, fine bulgur and seasonings shaped into small balls.

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