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
Greek salad cabbage salad dressed with olive oil, lemon juice, and garlic), "pantzarosalata" (boiled and sliced beetroots, sometimes with beet greens as well, dressed with olive oil and red wine vinegar), "roka") salad (arugula dressed with olive oil and red wine vinegar or lemon juice, possibly including anchovies), "patatosalata" (potato salad with olive oil, finely sliced onions, lemon juice or vinegar), "revithosalata" (chickpea salad), and "maintanouri" (parsley salad, usually used as a condiment). "Cypriot salad;", native to the island of Cyprus, consists of finely chopped tomatoes, capers, cucumbers, onions, flat-leaf parsley, feta cheese, dressed with olive oil and lemon or red wine