🏠 Home > 🗺️ Recipes > 🥗 Salads > 🇦🇱 Albania Salads > 🥗 Albanian Simple Vegetable Salad , Sallati Ulliri (Albanian Olive Salad) , Albanian Watermelon & Feta Salad
🥗 Discover Fresh Albanian Salads You’ll Want to Make Again
🥗 Introduction
Hey there! If you’ve ever been curious about what foods people in Albania toss into a bowl, you’re in for a treat. Albanian cuisine may be best known for hearty casseroles and grilled meats, but the salad game? It’s surprisingly fresh, vibrant and full of flavour. In fact, analysts of Albanian cuisine say that vegetable salads are “almost always served along with both lunch and dinner” in Albania.
In this post we’re diving into three top-salad recipes from Albania that are wonderful, simple and perfect for sharing. We’ll walk you through them step by step, chat about tips + mistakes, and help you feel confident whipping them up for either a weeknight dinner or a casual gathering with friends.
Here are the three we’ll cover:
1.Albanian Simple Vegetable Salad – A fresh cucumber-tomato salad (classic Albanian style)
2.Sallati Ulliri (Albanian Olive Salad) – A nutty olive & herb salad (the beloved “sallati ulliri”)
3.Albanian Watermelon & Feta Salad – A playful watermelon-feta salad (modern twist from Albanian kitchens)
Let’s roll up our sleeves, grab a bowl, and get mixing!
🥒 Recipe 1: Albanian Simple Vegetable Salad – A fresh cucumber-tomato salad (classic Albanian style)
🌿 About this Recipe
Let’s start with the down-to-earth one: the simple vegetable salad you’ll find in many Albanian homes. Often called just sallatë e thjeshtë (simple salad), it uses what’s fresh—tomatoes, cucumbers, onions, maybe a bit of pepper—and is dressed lightly.
This salad is perfect when you want something crisp, clean and bright. It’s the kind of thing you pull together in under 10 minutes and serve alongside grilled meat or bread.
🧂 Ingredients & Measurements
- Fresh ripe tomatoes – chopped into bite-sized pieces
- Cucumbers – peeled (optional) and chopped
- Red or white onion – thinly sliced or diced
- Green or red bell pepper – chopped (optional)
- Kalamata or black olives – sliced (if you want that extra brine)
- Crumbled feta cheese – for richness (optional)
- Extra-virgin olive oil – for dressing
- Vinegar or lemon juice – for brightness
- Salt and freshly ground pepper – to taste
🥄 Step-by-Step Instructions
1.Wash all your vegetables and dry them.
2.Chop the tomatoes, cucumber, bell pepper and onion into bite-friendly pieces.
3.Place vegetables in a large mixing bowl. Add olives and crumbled feta if using.
4.Drizzle with a generous amount of olive oil, then add vinegar (or a squeeze of lemon).
5.Season with salt and pepper, toss gently so everything is coated evenly.
6.Let it sit for a couple of minutes so the flavours mingle, then serve fresh.
💡 Tips & Mistakes to Avoid
- Don’t over-dress: the vegetables are fresh and need only a light coating.
- Use ripe tomatoes and crisp cucumbers—if they’re bland or watery, the salad will become soggy.
- Chop veggies into uniform size so everything mixes well.
- Add the oil and vinegar last, just before serving, so the vegetables remain crisp.
- If using feta, keep in mind the saltiness—adjust the added salt accordingly.
❓ FAQ
Q: Can I make this ahead of time?
A: Yes—but if you chop too early and dress too soon, vegetables can get watery. Best to dress just before serving.
Q: Is cheese always used?
A: No—many versions skip feta and keep it purely veggies+oil+vinegar.
Q: What to serve it with?
A: It goes with almost everything: grilled meats, bread, beans, you name it.
✅ Summary
This Albanian simple vegetable salad is a great “go-to” – minimal ingredients, fresh taste and easy to customise. If you’re learning Albanian salad style, this is a perfect place to start.
🫒 Recipe 2: Sallati Ulliri (Albanian Olive Salad) – A nutty olive & herb salad (the beloved “sallati ulliri”)
🌿 About this Recipe
Okay, for salad lovers who crave something with more depth, let’s talk olives. The Albanian “sallati ulliri” (olive salad) is all about olives – whole or sliced – drizzled with olive oil, sprinkled with herbs and sometimes citrus. One author calls it “so much more… a synergy of deliciously contrasting flavors, each bite a mix of sweet, sour and salty.”
Real Food Traveler
It’s great as a light main for veggie-friendly meals or as a side dish with meats, breads, and more. And the best part? It only needs a few minutes to make.
🧂 Ingredients & Measurements
- Green and black olives – whole or pitted, your choice
- Olive oil – good quality extra-virgin
- Lemon pieces or orange pieces (with rind) – small chunks for flavour
- Scallion or green onion – chopped
- Dried oregano (or fresh herbs) – to taste
- A bit of salt (careful: olives are already salty)
- Optional: a few crushed garlic or chopped parsley for garnish
🥄 Step-by-Step Instructions
1.Rinse the olives if you like them less salty, and pat dry.
2.In a mixing bowl, add the olives, chopped scallion, citrus pieces and herbs.
3.Drizzle a generous flow of olive oil over the mix.
4.Add a bit of salt only if needed (taste first!).
5.Toss gently so everything coats well.
6.Let sit for a few minutes so flavours integrate, then serve.
💡 Tips & Mistakes to Avoid
- Don’t skip the citrus—it adds a zing that balances the saltiness.
- Use a good olive oil: since this salad is simple, each component counts.
- If olives are super salty, rinse and soak a bit to reduce brine.
- Serve soon after dressing—the oil and herbs lose vibrancy if left too long.
❓ FAQ
Q: Can this be a vegan dish?
A: Absolutely—no animal products here unless you choose to add some cheese or anchovies (but you don’t have to).
Q: Can I use one type of olive only?
A: Yes, but mixing green and black gives nice contrast in flavour and texture.
Q: How do I serve it?
A: With warm bread, pita, roasted veggies, or alongside grilled fish/meat for contrast.
✅ Summary
The sallati ulliri is straightforward yet bold. A tuft of olives, a splash of olive oil, a citrus hint and herbs – that’s all you need for a flavour-packed Albanian salad that still keeps it fresh and light.
🍉 Recipe 3: Albanian Watermelon & Feta Salad – A playful watermelon-feta salad (modern twist from Albanian kitchens)
🌿 About this Recipe
Now for something a bit more playful: a juicy, contrasting salad that’s gone viral in recent years. The Albanian watermelon & feta salad brings together sweet watermelon, salty feta, crisp cucumber and herbs. One food writer notes that “Albanians have been making this salad a long time… chefs started adding herbs to it. This made the recipe better.”
This one is perfect for summer, for potlucks, or when you want a beautiful salad that looks like you tried. It’s fresh, fun and unexpected.
🧂 Ingredients & Measurements
- Watermelon – cubed or chunked into bite-sized pieces
- Cucumbers – chopped (crisp ones preferred)
- Red onion – finely chopped (so it doesn’t dominate)
- Fresh mint leaves – chopped or chiffonade for freshness
- Fresh basil – optional but adds a nice aromatic layer
- Feta cheese – crumbled
- Lime juice – fresh squeezed
- Red wine vinegar – a splash
- Olive oil – extra-virgin
- Optional: a touch of black pepper
🥄 Step-by-Step Instructions
1.Chop the red onion finely and place in a bowl. Add lime juice and red wine vinegar, toss to lightly pickle the onion.
2.Chop cucumber pieces and add them to the bowl.
3.Cut the watermelon into uniform cubes (slightly smaller than a golf ball recommended) and add to the bowl.
4.Add chopped mint and basil. Gently fold in crumbled feta.
5.Drizzle with olive oil and lightly toss everything.
6.Optionally sprinkle a bit of black pepper if you like a mild peppery kick.
7.Serve immediately or chill briefly for a cool refreshing effect.
💡 Tips & Mistakes to Avoid
- Don’t use a super-watery cucumber; you want crisp texture not soggy.
- Watermelon should be sweet and well-ripened—less sugar = less flavour contrast.
- The onions should be finely chopped and lightly marinated so their sharpness mellows.
- Use good feta—cheap watery feta will soften and affect texture.
- Toss gently—watermelon cubes are delicate and can break apart.
- Serve soon—once mixed too far ahead, the fisher of flavors (oil, vinegar, herbs) can fade.
❓ FAQ
Q: Can I omit basil or mint?
A: Yes—you’ll still have a great salad. But adding herbs gives that fresh lift.
Q: What if I don’t have red wine vinegar?
A: Lime juice + a little olive oil works fine; the vinegar adds tang but the citrus covers it.
Q: Can I make this ahead of a party?
A: You can chop everything ahead—but wait to dress and add the feta until just before serving, so texture stays good.
✅ Summary
This watermelon-feta Albanian salad is playful, vibrant and full of summer energy. It’s the kind of dish you bring out when you want a salad with personality rather than just “greens and dressing”.
🔚 Final Thoughts
Alright friend—there you have it: three Albanian salad recipes that are each unique yet fit the spirit of fresh, vegetable-forward Albanian cuisine.
- The simple vegetable salad gives you the classic baseline.
- The olive salad brings brine, herb and olive oil depth.
- The watermelon-feta salad adds bold contrast and fun.
What I recommend: pick one this week to try. Serve it with bread or lunch, invite a friend or two, snap a photo, and note how it turns out. Then move on to the next one in another week.
Salads don’t have to be an afterthought—they can steal the show. And exploring Albanian styles means you’re tapping into freshness, simplicity and flavour all at once.
When you do make one—please share how you feel, any tweaks you made or what you served it with. I’d love to hear your experience.
Happy salad-making! 🥗✨
| 🇦🇱 🥗 < Back | Next > 🥗 |