Moroccan cuisine is the cuisine of Morocco, fueled by interactions and exchanges with many cultures and nations over the centuries. Moroccan cuisine is usually a mix of Berber, Andalusi, Mediterranean, and Arab cuisines, with minimal European and sub-Saharan influences. Like the rest of the Maghrebi cuisine, Moroccan cuisine has more in common with Middle Eastern cuisine than with the rest of Africa.
Greek salad or horiatiki salad is a popular salad in Greek cuisine generally made with pieces of tomatoes, cucumbers, onion, feta cheese, and olives and dressed with salt, Greek oregano, and olive oil. Common additions include green bell pepper slices or caper berries. Greek salad is often imagined as a farmer's breakfast or lunch, as its ingredients resemble those that a Greek farmer might have on hand.
Pantelleria, the ancient Cossyra or Cossura, is an Italian island and comune in the Strait of Sicily in the Mediterranean Sea, 106 kilometres southwest of Sicily and 68 km (35 nmi) east of the Tunisian coast. On clear days Tunisia is visible from the island. Administratively Pantelleria's comune belongs to the Sicilian province of Trapani.
Taramasalata or taramosalata is a meze made from tarama, the salted and cured roe of the cod, carp, or grey mullet (bottarga) mixed with olive oil, lemon juice, and a starchy base of bread or potatoes, or sometimes almonds. Variants may include garlic, spring onions, or peppers, or vinegar instead of lemon juice. While not traditionally Greek, smoked rather than cured cod's roe is more widely available in some places, and often used. Bottarga is usually much more expensive than cod's roe.
The muffuletta or muffaletta is a type of round Sicilian sesame bread and a popular sandwich that originated among Italian immigrants in New Orleans, Louisiana, using the same bread.
Salade niçoise, salada nissarda in the Niçard dialect of the Occitan language, insalata nizzarda in Italian, is a salad that originated in the French city of Nice. It is traditionally made of tomatoes, hard-boiled eggs, Niçoise olives and anchovies or tuna, dressed with olive oil, or in some historical versions, a vinaigrette. It has been popular worldwide since the early 20th century, and has been prepared and discussed by many chefs. Delia Smith called it "one of the best combinations of salad ingredients ever invented" and Gordon Ramsay said that "it must be the finest summer salad of all".
Caprese salad is an Italian salad, made of sliced fresh mozzarella, tomatoes, and sweet basil, seasoned with salt, and olive oil. It is usually arranged on a plate in restaurant practice. Like pizza Margherita, it features the colours of the Italian flag: green, white, and red. In Italy, it is usually served as an antipasto (starter), not a contorno, and it may be eaten any time of day. The caprese salad is one form of a caprese dish; it may also be served as a caprese pizza, pasta, or sandwich.
Panzanella or panmolle is a Tuscan and Umbrian chopped salad of soaked stale bread, onions and tomatoes that is popular in the summer. It often includes cucumbers, sometimes basil and is dressed with olive oil and vinegar.
Caponata is a Sicilian dish consisting of chopped fried eggplant/aubergine and other vegetables, seasoned with olive oil, tomato sauce, celery, olives, and capers, in an agrodolce sauce.
Tunisian cuisine, the cuisine of Tunisia, consists of the cooking traditions, ingredients, recipes and techniques developed in Tunisia since antiquity. It is mainly a blend of Mediterranean and native Punics-Berber cuisine. Historically, Tunisian cuisine witnessed influence and exchanges with many cultures and nations like Italians, Andalusians, French and Arabs.
Many cuisines feature eggplant salads and appetizers.
Cappon magro, is an elaborate Genoese salad of seafood and vegetables over hardtack arranged into a decorative pyramid and dressed with a rich sauce.
Olivier salad is a traditional salad dish in Russian cuisine, which is also popular in other post-Soviet countries and around the world. In different modern recipes, it is usually made with diced boiled potatoes, carrots and brined dill pickles, together with optional vegetable or fruit ingredients such as green peas, eggs, celeriac, onions and apples, optional meat ingredients such as diced boiled chicken, bologna sausage, ham, or hot dogs, with salt, pepper and mustard sometimes added to enhance flavor, and dressed with mayonnaise. In many countries, the dish is commonly referred to as Russian salad, in Brazil it is called Maionese, in a few Scandinavian countries it is called italiensk salat and in Dutch it is called huzarensalade. In former Yugoslavian countries it is called ruska salata or francuska salata. In Romania it is known as "salata (de) boeuf."
The Sicilian orange salad is a typical salad dish of the Spanish and Sicilian cuisine, which uses oranges as its main ingredient. It is usually served at the beginning or at the end of a meal.
Mimosa salad is a festive salad whose main ingredients are cheese, eggs, canned fish, onion, and mayonnaise. Mimosa salad got its name because of its resemblance to mimosa flowers scattered on the snow. The similarity is achieved by crumbling and scattering boiled egg yolk on the surface. The salad's popularity in the USSR has led to the emergence of a wide variety of recipes.
Insalata di riso, also known as riso freddo is a typical Italian dish consumed during the summer consisting of rice and other ingredients.
