Oriental Salad: The Best Original Recipe

Oriental salad is a simple dish, easy to prepare and based on ingredients that you can find almost anywhere in any kitchen: potatoes, onions, eggs, oil, vinegar, a few fresh vegetables or pickles. It is precisely this simplicity that makes it so beloved.

Why is oriental salad popular?

Oriental salad is found in similar forms in many other countries, especially in the Balkans and Mediterranean. In our country, it has become a staple dish, served in any season, either as a main course or as a side dish with steak or with fasting dishes.

It's the kind of food that is made "by eye" and "by taste", which is why almost every family has its own oriental salad recipe, passed down, adapted, and reinterpreted over time.

And, beyond the taste, it's also a surprisingly beneficial dish: boiled potatoes, especially if cooled before eating, have prebiotic effects. This means they feed the good bacteria in the gut. And pickled cucumbers, often included in the recipe, contribute natural probiotics, aiding digestion.

Ingredients needed for oriental salad

Oriental salad is a classic Romanian recipe, traditionally made from potatoes, fresh vegetables , and a few simple ingredients that bring that well-known taste.

Basic ingredients:

• boiled potatoes in their skins
• onion (red or yellow)
• olives
• oil, vinegar, salt, pepper

Ingredients for a simple oriental salad

• 1 kg potatoes
• 200g onion
• 200 g pickled cucumbers
• 80 ml oil
• 50 g vinegar
• 1 bunch of greens
• 60 g olives
• salt and pepper

Ingredients for oriental egg salad

• 500g potatoes
• 100g onion
• 2–3 bell peppers
• 300 g tomatoes
• 200 g green cucumbers
• 1–2 bunches of moon radishes
• 1 bunch of greens
• 2 boiled eggs
• 100 g olives
• 50 ml vinegar
• 50 ml oil
• salt

How to make oriental salad - detailed steps

How to prepare a simple oriental salad?

Oriental salad is one of the quickest Romanian dishes . Here is a simple oriental salad recipe, ideal for any season.

Start by boiling the potatoes, in their skins, until soft. After they cool, peel them and cut them into thin slices. Cut the onion into thin slices as well, and slice the pickled cucumbers, preferably young ones with thin skins, as thin as possible. Wash the greens (parsley or dill) well and chop finely.

Place all the ingredients in a bowl, season with salt, pepper, vinegar and oil to taste, and mix gently. Transfer the salad to a platter or salad bowl, sprinkle with fresh herbs and garnish with a few olives drizzled with oil.

This meatless oriental salad recipe is proof that good food doesn't have to be complicated. All you need are basic ingredients and a little time, and the taste does the rest.

Tips and tricks for preparing oriental salad

One of the best things about oriental salad is how adaptable it is. There is no set recipe, there is just a base and then the freedom to customize it according to taste, season and what you have in the pantry. However, for the final result to be tasty, balanced and with a pleasant texture, there are a few details that make the difference.

1. Potatoes are essential.

Choose a firm variety of potatoes that don't fall apart easily when boiled (red potatoes are a good choice). Boil them whole, with their skin on, for 25 minutes. This helps preserve the flavor and achieve an ideal texture.

Once they've cooled down a bit, peel them and cut them properly: into quarters lengthwise, and if they're large, cut each quarter crosswise once more. This way you get even pieces that won't crumble when you mix them.

2. Onions also have a little secret.

After cutting it, sprinkle a little salt on it and set it aside while the potatoes cool. It will become milder in taste, without losing its specific flavor.

3. Mix the oriental salad carefully.

The oriental salad should not be a paste. Mix the ingredients gently, with a spatula or by hand, without crushing the potatoes. It is important to keep the textures distinct; each piece should be felt.

4. You can add whatever vegetables and greens you want, but with a few rules.

Potatoes should remain the base, and the rest should be complementary. Vegetables can be raw, cooked, or pickled, depending on the season.

- Carrots and celery can be grated raw, but some of the carrots can also be boiled and diced.

- Boil the cauliflower, green beans, and peas separately, then cool and add.

- Finely chop the lettuce, endives, and cabbage ; salt the cabbage separately beforehand.
- The grated tomatoes and raw apples are added only at the end, to preserve their freshness.

- Cut the pickled cucumbers, pickled peppers, and olives into thin slices or strips; if they are too salty, they can be desalted beforehand.

5. Boiled eggs, optional, separate.

If you're cooking for a group, it's helpful to leave the hard-boiled eggs cut up and set aside so everyone can add as much as they want. They go perfectly with the salad, but not everyone likes them.

With a little attention and creative freedom, the oriental salad can be adapted at any time, with whatever you have in the fridge. The important thing is to keep the balance between textures, tastes and proportions. The rest is joy on the plate.

Dressing options for oriental salad

A well-made dressing can transform a simple oriental salad recipe into a memorable dish. Although the ingredients are basic, the way you choose and combine them makes all the difference.

The classic dressing

The simplest and most common oriental salad dressing contains:

- oil (ideally extra virgin olive oil)

- vinegar (apple cider, white wine or even balsamic) or lemon juice

- salt and pepper, to taste

This is the basic balance between fat, acidity, and spices; a trio that brings out all the flavors of the salad.

Tricks for a successful dressing room

• Mix the oil well with the vinegar or lemon juice (with a whisk or small blender) until you obtain an emulsion.
• Add Dijon mustard for extra flavor and a slight creaminess.
• Always taste before pouring over the salad. You can adjust the acidity or intensity of the spices.

Let the dressing sit for 10–15 minutes before using. The flavors will blend and "settle" better.

Creative dressing room options

The oriental salad is adaptable enough to accept reinterpretations:

• with Greek yogurt , for a creamy, sour and refreshing dressing;
• with tahini : gives a light nutty taste, inspired by Mediterranean cuisine;
• with honey and lemon: the taste becomes sweet-sour, perfect for a salad with lots of raw vegetables;
• with garlic and ginger , for an intense and slightly exotic taste;
• with soy sauce: provides extra umami and an interesting Asian touch.
  
  
  

Regardless of the combination, the key to getting the best oriental salad is to maintain balance and not cover up the taste of the potatoes and vegetables. The dressing should tie the flavors together, not dominate them.

Oriental salad variations

Oriental salad with smoked fish

A more substantial and flavorful version is the oriental salad with smoked fish. You can add about 500 g of smoked mackerel, cut into suitable pieces, without bones and skin. The intense and slightly salty taste of the fish goes perfectly with the potatoes and vegetables in the oriental salad.

For a successful balance, we recommend a dressing based on mayonnaise, fresh herbs (parsley, dill) and finely chopped pickled hot peppers . You can replace the smoked mackerel with pickled herring. These mixtures bring a pleasant contrast between creamy, spicy, salty and fresh, transforming the oriental salad into a complex dish, with textures and flavors that complement each other perfectly.

Oriental salad with meat

For a more filling option, you can turn the oriental salad recipe into a main course by adding light and tasty cooked meat. The best choice is grilled chicken breast, even if it was prepared the day before. Cut it into suitable pieces and add it to the already mixed salad.

This variation goes very well with both classic oriental salad (with pickled cucumbers) and a fresher one, with bell pepper or green salad.

When it comes to dressing, chicken breast goes great with mayonnaise or a lighter version: Greek yogurt mixed with mustard and herbs. This way you get a nutritious, tasty and balanced salad, perfect for a complete lunch.

Oriental salad for diets

If you're on a diet or simply want a healthy and light oriental salad option, there are a few simple tricks that can help you reduce the number of calories without sacrificing taste.

First of all, the dressing can be adapted: instead of the classic oil + vinegar or mayonnaise, you can use a mustard-based dressing with a little lemon juice and aromatic herbs. Or, for a creamier but lighter taste, you can try a dressing with non-fat Greek yogurt mixed with Dijon mustard, salt, pepper and herbs.

Another option is to completely replace the potatoes with a lighter ingredient: sliced ​​zucchini and sautéed for 1 minute in a teaspoon of ghee or coconut butter. This significantly reduces the carbohydrate intake and results in a salad with a pleasant texture, ideal for diet meals.

Oriental potato salad is one of the most beloved Romanian recipes, appreciated for its simplicity and balanced taste. How to make oriental salad ? With affordable ingredients, easy to combine and adapt according to season or preferences. Whether you prepare it in the classic version or reinterpret it, it remains a comforting dish, which always brings a touch of familiarity to the plate. Enjoy your meal!