5 Salads, 5 Countries, 1 Kitchen | Salads Around the World Compilation

Salads Around the World 🌍 | Five recipes inspired by Greece, Italy, Germany, China & my own kitchen. Greek Salad with capers, Caesar Salad with tomahawk steak, German Potato Salad (inspired by Brian Lagerstrom), Lei’s Salad with vinaigrette, and Chinese Spiral Cucumber Salad in memory of my Dad. Fresh, vibrant, and packed with flavor. Join me in Lei’s Kitchen — where flavors are without borders.
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Salads Around the World – Recipes by Lei’s Kitchen
A global collection of five salads, each with its own story, flavor, and inspiration.

🥒 Greek Salad (Athens & Paros)
Ingredients:
• 1 English cucumber, sliced (peeled or unpeeled)
• 14 sweet bomb or cherry tomatoes, halved
• A few slices of red onion
• 1 green bell pepper, thinly sliced (optional)
• ½ cup Kalamata olives
• 1 block (about 200g) Greek feta cheese
• 1 Tbsp capers
• ¼ cup extra virgin olive oil
• 1 Tbsp red or white wine vinegar
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:
1. Peel and slice the cucumber, halve the tomatoes, and thinly slice the onion and bell pepper.
2. Add olives and capers, then drizzle with olive oil, vinegar, oregano, salt, and pepper.
3. Place a block of feta on top, drizzle with more olive oil, and sprinkle with oregano.
4. Serve with warm crusty bread and Greek white wine.

Backstory: Tried five Greek salads between Athens and Paros; loved how each was unique yet fresh and briny.
🥗 Caesar Salad (with Neighbor’s Dressing)
Ingredients:
• Petite romaine lettuce, washed and torn
• ½ cup mayonnaise
• 1 clove garlic, crushed
• 2 tsp lemon juice
• 2 tsp Dijon mustard
• ½ tsp Worcestershire sauce
• ⅛ tsp salt
• ⅓ cup finely grated Parmesan (or mix Asiago, Parmesan, Pecorino Romano)
• 1 Tbsp water
• Black pepper to taste

Instructions:
1. Wash and tear romaine lettuce, then give it an ice bath to crisp.
2. Whisk together all dressing ingredients until smooth.
3. Toss lettuce with dressing when ready to serve; sprinkle more cheese if desired.
4. Optional: serve with sliced tomahawk steak and red wine.

Backstory: Dressing shared by a neighbor; became a regular favorite on my table.
🥔 German Potato Salad (Inspired by Brian Lagerstrom)
Ingredients:
• 2 lbs creamer potatoes, halved
• ¼ red onion, shaved
• ¼ cup apple cider vinegar
• 1 Tbsp sugar (20g)
• 8–11 slices of bacon, chopped
• ¼ cup whole grain mustard (Harry & David’s Honey Hot Mustard)
• ¼ cup fresh parsley, chopped
• 1⅓ tsp black pepper
• ½ tsp salt

Instructions:
1. Boil potatoes in salted water until tender (about 15 minutes).
2. Shave red onion and marinate with vinegar and sugar in a bowl.
3. Cook bacon until crisp, set aside, and reserve bacon fat.
4. Toss warm potatoes with marinated onions, bacon, parsley, and mustard.
5. Season with salt and pepper, drizzle with bacon fat, and toss gently.

Backstory: Inspired by Brian Lagerstrom’s YouTube recipe; warm, smoky, tangy, and comforting.

🥬 Lei’s Salad (Signature with Allrecipes Inspiration)
Ingredients:
• 1 head petite romaine lettuce, chopped or torn
• 1 English cucumber, peeled and sliced
• 1 cup mixed bell peppers, sliced
• 1 cup sweet bomb tomatoes, halved
• ½ cup julienned carrots
• ½ apple, julienned (or swap with pears, citrus, or berries)
• ⅓ cup Pecorino Romano cheese
• ¼ cup toasted nuts (walnuts, almonds, or pecans)
Vinaigrette:
• Olive oil, red wine vinegar, Dijon mustard, sugar, minced garlic, salt, and pepper

Instructions:
1. Soak romaine leaves in an ice bath to enhance crispness.
2. Combine vegetables, apple, and nuts in a bowl.
3. Shake vinaigrette ingredients in a jar until well mixed.
4. Toss salad lightly with dressing, top with Pecorino Romano.

Pro Tips: Add grilled chicken or shrimp for protein; swap apples for pears or berries.
Backstory: Inspired by Allrecipes’ Roquefort Pear Salad; fresh, flexible, and my signature year-round.
🥒 Chinese Cucumber Spiral Salad (Tribute to My Dad)
Ingredients:
• 2 English cucumbers
• 5 cloves garlic, minced
• ½ tsp salt
• ½ tsp sugar
• 1 Tbsp soy sauce
• 1 tsp oyster sauce
• 1 tsp Chinese dark vinegar
• ½ Tbsp sesame oil
• ¼ tsp Sambal chili sauce (or to taste)
• 2 Tbsp cooking oil
• Toasted sesame seeds for garnish

Instructions:
1. Wash cucumbers and place between chopsticks to avoid cutting through.
2. Slice at 90° on one side, flip and slice at 45° to form spirals.
3. Sprinkle salt and sugar, marinate 10 minutes.
4. Heat oil to ~190°F, pour over minced garlic, then add remaining sauce ingredients.
5. Spoon sauce over cucumbers, coat evenly, and garnish with sesame seeds.

Backstory: My dad made this salad when I was young. I was too intimidated to try it then, but now it’s my tribute to him. He was an amazing cook - I miss him deeply since his passing in 2008.