Salad salad (a noodle-based salad). The sauce used to flavor a salad is commonly called a salad dressing; most salad dressings are based on either a mixture of oil and vinegar or a fermented milk product like kefir. Salads may be served at any point during a meal: The word "salad" comes from the French "salade" of the same meaning, from the Latin "salata" (salty), from "sal" (salt). In English, the word first appears as "salad" or "sallet" in the 14th century. Salt is associated with salad because vegetables were seasoned with brine or salty oil-and-vinegar dressings during Roman times. The
Arab salad and Jordan. Other popular Arab salads eaten throughout the Arab world include fattoush and tabouli. A recipe for Arab salad in "Woman's Day" magazine includes diced tomato, cucumber and onion. Often mixed with parsley and combined with the juice of freshly squeezed lemon and olive oil, Arabic salad contains no lettuce. All the vegetables, except the onion, are left unpeeled, and the salad should be served immediately. Other variations include serving with fried pita slices or adding sumac to the lemon and oil dressing. Among Palestinians, this Arabic salad is known as "Salatat al-Bundura" ("tomato salad") and is popularly served