Best 6 Armenian Vegetable Salad Recipes

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In the vibrant tapestry of Armenian cuisine, a symphony of flavors and textures await your palate. One culinary masterpiece that captures the essence of Armenian culinary artistry is the Armenian vegetable salad, a refreshing and vibrant dish that dances on your tongue with its medley of fresh vegetables, fragrant herbs, and tangy dressing. This delightful salad is a testament to Armenia's rich culinary heritage, showcasing the country's love for wholesome, plant-based ingredients.

As you embark on your culinary journey through this article, you'll discover a treasure trove of Armenian vegetable salad recipes, each offering a unique twist on this classic dish. From the traditional Tabbouleh salad, a symphony of bulgur, tomatoes, cucumbers, and fresh herbs, to the hearty Lentil Salad, brimming with protein-rich lentils, vibrant vegetables, and a zesty dressing, this article is a veritable feast for the senses.

But the culinary adventure doesn't end there. You'll also be introduced to the delectable Beet Salad, a vibrant medley of roasted beets, walnuts, and a tangy vinaigrette, and the refreshing Cucumber Salad, a cool and crisp salad that's perfect for a hot summer day. And for those who love a bit of spice, the Spicy Potato Salad, with its piquant dressing, is sure to tantalize your taste buds.

So, prepare to be captivated by the vibrant flavors and textures of Armenian vegetable salads. With each recipe, you'll uncover a new layer of culinary delight, celebrating the bounty of fresh vegetables and the rich culinary traditions of Armenia. Let your taste buds embark on a journey through this diverse collection of salads, and discover a world of flavors that will leave you craving more.

Here are our top 6 tried and tested recipes!

KHOROVATS (ARMENIAN GRILLED VEGETABLE SALAD)



Khorovats (Armenian Grilled Vegetable Salad) image

Khorovats are Armenian grilled vegetables that are perfect for entertaining. They are very easy to make and you can serve them on a platter or as a grilled vegetable salad.

Provided by Maria Ushakova

Time 35m

Number Of Ingredients 7

6 medium tomatoes
5 Chinese eggplants
3 bell peppers
3 cloves garlic, minced
1 handful cilantro, parsley, or basil, chopped
salt
1 Tbsp olive oil, (optional)

Steps:

  • Preheat the grill to the medium heat. (About 350F. You should be able to hold your hand a few inches from the grate for 5-7 seconds.)
  • With a fork, poke holes in the skin of the eggplants in three or four places. Place the tomatoes, eggplants, and bell peppers on the grill. Close the lid.
  • Check on the vegetables every once in a while and turn them as needed.
  • Cook the vegetables for about 20 minutes or until they are soft and start to collapse.
  • Arrange on a platter and garnish with fresh herbs and chopped red onion.
  • Transfer the cooked vegetables from the grill into a bowl. Cover with a lid and let it stand until the vegetables are cool enough to handle (5-10 minutes).
  • Remove the skin from the vegetables and chop into chunks. Drain the liquid as needed.
  • Transfer into a salad bowl and add the garlic, herbs, and olive oil if using. Season with salt. Serve warm.

Nutrition Facts : Calories 93 calories, ServingSize 1/4 of recipe

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

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

ARMENIAN VEGETABLE CASSEROLE



Armenian Vegetable Casserole image

This recipe has been in my family for years, and came from some Armenian friends. Although it's basically just vegetables cooked together, it's surprisingly hearty and satisfying. I usually don't cook with catsup, but it works well in this recipe.

Provided by ewilli

Categories     Vegetable

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 15

1/2 lb green beans
3 carrots
2 large potatoes
1 green bell pepper
2 stalks celery
1 medium eggplant
2 medium onions
1 (14 ounce) can tomatoes
1/2 cup catsup
1 1/2 teaspoons sugar
1 teaspoon basil
2 teaspoons salt
1/4 teaspoon pepper
3 small zucchini
1/2 cup plain yogurt (optional)

Steps:

  • Preheat oven to 350. Chop all vegetables except zucchini and place in a covered casserole or dutch oven. Add the rest of the ingredients and mix well.
  • Cover and cook for 1 1/2 hours.
  • Add the zucchini and mix gently. Leave uncovered and cook for 20 - 30 minutes more.
  • Serve over rice or with a delicious crusty bread, and top with a dollop of yogurt, if you like. Leftovers are even better the next day.

Nutrition Facts : Calories 155.5, Fat 0.6, SaturatedFat 0.1, Sodium 789.1, Carbohydrate 36, Fiber 7.9, Sugar 11.8, Protein 5

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

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

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 GARDEN SALAD



Armenian Garden Salad image

Salads play a big role in Armenian cuisine. Every ingredient is chopped very fine, and we sometimes heap them on Armenian pizza, folding it over like a salad sandwich. -Jean L. Ecos, Hartland, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 16 servings (3/4 cup each).

Number Of Ingredients 16

1 bunch romaine, torn
2 medium tomatoes, chopped
1 medium cucumber, seeded and chopped
1 medium sweet red pepper, chopped
1 small red onion, thinly sliced
1 tablespoon minced fresh parsley
1 teaspoon minced fresh basil
1 teaspoon minced fresh mint
DRESSING:
1/4 cup white wine vinegar
1/4 cup olive oil
1 garlic clove, minced
1 teaspoon lemon juice
1/2 teaspoon dried tarragon
1/2 teaspoon pepper
1/4 teaspoon salt

Steps:

  • In a large bowl, combine the first eight ingredients. In a small bowl, whisk the dressing ingredients. Drizzle over salad; toss to coat. Serve immediately.

Nutrition Facts : Calories 45 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 41mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

Tips:

  • Choose fresh, ripe vegetables: The quality of your vegetables will greatly impact the taste of your salad. Look for vegetables that are brightly colored and free of blemishes.
  • Cut the vegetables into uniform pieces: This will help them cook evenly and make the salad more visually appealing.
  • Don't overcook the vegetables: Overcooked vegetables will be mushy and lose their flavor. Cook them just until they are tender-crisp.
  • Use a light dressing: A heavy dressing will overpower the delicate flavors of the vegetables. A simple vinaigrette or lemon-tahini dressing is a good option.
  • Add herbs and spices to taste: Herbs and spices can add a lot of flavor to the salad. Some good options include parsley, cilantro, mint, cumin, and paprika.
  • Serve the salad immediately: Vegetable salad is best served fresh. If you need to make it ahead of time, store it in the refrigerator and let it come to room temperature before serving.

Conclusion:

Armenian vegetable salad is a healthy and refreshing 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 delicious flavors, this salad is sure to be a hit at your next gathering. So next time you're looking for a healthy and delicious side dish, give Armenian vegetable salad a try!

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