Best 3 Armenian Garden Salad Recipes

**Armenian Garden Salad: A Colorful and Flavorful Feast for Your Senses**

Embark on a culinary journey to the heart of Armenia with our Armenian Garden Salad, a vibrant and refreshing dish that captures the essence of the country's rich culinary heritage. This delightful salad showcases a symphony of fresh, seasonal vegetables, herbs, and tangy dressing, creating a harmonious blend of flavors and textures that will tantalize your taste buds. From the crisp crunch of cucumbers and radishes to the sweet bite of tomatoes and the aromatic burst of cilantro, each ingredient contributes its unique charm to this vibrant dish. Served as a refreshing appetizer or a light and healthy main course, our Armenian Garden Salad promises a delightful culinary experience that will leave you craving for more.

* **Armenian Garden Salad:** Dive into the classic Armenian Garden Salad recipe, a refreshing and colorful combination of fresh vegetables, herbs, and a tangy dressing.

* **Armenian Salad with Dried Fruits and Nuts:** Elevate your salad game with this unique Armenian Salad, featuring a delightful mix of dried fruits, nuts, and fresh herbs, all tossed in a sweet and tangy dressing.

* **Armenian Cucumber Salad:** Discover the simplicity and freshness of Armenian Cucumber Salad, a delightful combination of thinly sliced cucumbers, tangy dressing, and a sprinkle of fresh herbs.

* **Armenian Tomato Salad:** Indulge in the vibrant flavors of Armenian Tomato Salad, where juicy tomatoes are tossed in a zesty dressing, complemented by fresh herbs and a hint of garlic.

Each recipe offers a unique take on the classic Armenian Garden Salad, showcasing the diverse culinary traditions of this vibrant country. Whether you're seeking a light and refreshing appetizer, a flavorful side dish, or a satisfying main course, our collection of Armenian salads promises a culinary journey that will leave you feeling refreshed and inspired.

Check out the recipes below so you can choose the best recipe for yourself!

ARMENIAN TOMATO AND HERB SALAD

Armenian Tomato and Herb Salad image

Make and share this Armenian Tomato and Herb Salad recipe from Food.com.

Provided by Sharon123

Categories Salad Dressings

Time 15m

Yield 3-4

Number Of Ingredients 9

Ingredients

80 g flat leaf parsley, roughly chopped (1/8 cup or about 3 ounces)
15 g of fresh mint, finely chopped (1/2 ounce-I use a handful)
400 g ripe tomatoes, cubed (1 pound-deseed if very juicy)
1 small-medium cucumber, deseeded and cubed
1/2 red onion, finely chopped
1 teaspoon sumac
1/2 lemon, juice of (large and juicy!)
sea salt, to taste
3 tablespoons extra virgin olive oil

Steps:

Chop the fresh ingredients as stated above.
Combine in a large bowl.
Just before serving, sprinkle over sumac and salt then dress with lemon juice and olive oil.

Nutrition Facts : Calories 203.2, Fat 14.6, SaturatedFat 2.1, Sodium 41.9, Carbohydrate 17.9, Fiber 7.4, Sugar 6.4, Protein 4.8

ARMENIAN-STYLE POTATO SALAD

Armenian-Style Potato Salad image

Potato salad is the first food I remember eating, so I really do have a deep emotional attachment, but every so often, I crave something completely different-and this Armenian-style potato salad is completely different. And completely delicious. And, unlike American-style, completely safe left on a sunny picnic table for hours. Serve drizzled with more olive oil and garnished with more fresh mint.

Provided by Chef John

Categories No Mayo Potato Salad

Time 3h30m

Yield 8

Number Of Ingredients 14

Ingredients

3 pounds Yukon Gold potatoes, peeled, quartered, and sliced into 1/4-inch pieces
1 tablespoon kosher salt, or more to taste
1 tablespoon dried mint, divided
½ cup mild olive oil, divided
1 large red onion, diced
½ cup diced red bell pepper
2 cloves garlic, minced
⅓ cup lemon juice, or more to taste
½ cup thinly sliced green onions
¼ cup chopped fresh mint
2 tablespoons chopped fresh Italian parsley
¼ teaspoon freshly ground black pepper
¼ teaspoon Aleppo chili flakes
1 pinch cayenne pepper

Steps:

Transfer sliced potatoes into a large pot with enough cold water to cover the potatoes by a couple of inches. Stir in 1 rounded tablespoon kosher salt and 2 ½ teaspoons dried mint. Bring to a boil over high heat. Reduce heat to medium and let cook until tender, about 15 minutes, checking every 5 to 6 minutes for doneness. Drain well.
Transfer cooked potatoes to a large mixing bowl and let cool slightly.
While potatoes cool, heat ¼ cup olive oil in a skillet over medium-high heat. Add red onion, red bell pepper, garlic, and a pinch of salt; cook and stir for just 1 minute. Turn off the heat and stir in remaining dried mint.
Drizzle freshly squeezed lemon juice into potatoes and toss gently with a spatula. Add green onions, red onion mixture, remaining olive oil, fresh mint, fresh parsley, salt to taste, black pepper, chili flakes, and cayenne. Mix with a spatula until combined.
Cover with plastic wrap and refrigerate until chilled and flavors have melded, 3 to 4 hours.
Unwrap; stir, taste, and adjust seasonings as needed to personal tastes. The salad almost always needs more salt stirred in once it's tasted after being chilled. Serve.

Nutrition Facts : Calories 271.7 calories, Carbohydrate 34.9 g, Fat 13.8 g, Fiber 3.6 g, Protein 4.2 g, SaturatedFat 1.9 g, Sodium 734.2 mg

ARMENIAN VEGETABLE SALAD

Armenian Vegetable Salad image

Provided by Marian Burros

Categories weekday, salads and dressings, side dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1/2 pound white mushrooms
1 pound green beans, trimmed
2 1/2 tablespoons extra-virgin olive oil
3 1/2 tablespoons balsamic vinegar
1/2 tablespoon Dijon mustard
2 large roasted red peppers, julienned (see note)
1 bunch scallions, finely sliced, white and most of green part
10 small Italian, Greek or French olives, pitted
Salt and freshly ground black pepper to taste

Steps:

Wash and trim the mushrooms. Depending on their size, leave them whole, or halve or quarter them. Steam for about 5 minutes, until the mushrooms are tender. Set aside. Steam the green beans about 7 minutes, depending on size. Drain and halve or cut in thirds, depending on size. Cover and refrigerate.
Whisk the oil, vinegar and mustard together, and pour over the mushrooms, peppers, scallions and olives; cover and refrigerate.
To serve, stir the green beans into the rest of the salad. Season with salt and pepper. Do not stir the green beans into the dressing more than a half-hour in advance, because the acid will turn them gray-green.

Nutrition Facts : @context http, Calories 113, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 7 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 430 milligrams, Sugar 6 grams, TransFat 0 grams

Tips:

Use fresh ingredients: The fresher the vegetables, the better the salad will taste. If possible, buy your vegetables from a local farmer's market or grow your own.
Chop the vegetables evenly: This will help them cook evenly and make the salad more visually appealing.
Don't overdress the salad: A little bit of dressing goes a long way. Too much dressing can overwhelm the flavor of the vegetables.
Let the salad rest before serving: This will allow the flavors to meld together and the salad to absorb the dressing.

Conclusion:

Armenian garden salad is a delicious and healthy dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its vibrant colors and fresh flavors, this salad is sure to be a hit at your next gathering.