Classic Greek salad with feta cheese is a bright and healthy snack, one of the most popular vegetable salads. Moreover, it is a very tasty dish, as it preserves the flavor of each ingredient and is accompanied by a pleasant aftertaste, thanks to the spicy dressing.

Russian "Bride" salad with chicken and processed cheese is a tender, snow-white and remarkably striking festive salad whose romantic name comes from the entirely white top layer of grated processed cheese that completely covers all the other layers and resembles a bride's dress. It's an ideal choice for a wedding table, a birthday or any celebration — the salad always makes an impression and earns compliments. Poach chicken breast in salted water until fully cooked, cool and dice. Cube the pickled cucumbers, grate hard-boiled eggs on the coarse side and grate the processed cheese (easier to grate straight from the freezer). Layer in a round form, dressing each layer with mayonnaise. Generously top with the processed cheese. Rest in the fridge for 1-2 hours. Proportions for 6 servings inside.

Mimosa salad with canned fish and cheese remains popular alongside such appetizers as Olivier, Herring under a fur coat, Vinaigrette. For over fifty years, this salad has been prepared for festive tables in many families of the post-Soviet space. The tradition of making "Mimosa" has been passed down from generation to generation, and each family has its own signature recipe for the dish, which is lovingly kept in the culinary notebook of a mother or grandmother. Perhaps this is the most cherished family salad, reminding one of childhood and loved ones.

Light, wholesome and remarkably bright "Rainbow" salad is an ideal choice for anyone watching their health and wanting to get the maximum benefit from ordinary vegetables. The vegetables in this dish keep all their vitamins, since they get minimum heat treatment or are served raw. The salad gets its "rainbow" name from the abundance of vegetables in different colors: red tomatoes, orange carrot, yellow bell pepper, green cucumber, purple cabbage or beet — together they create a real vitamin "bouquet" on the plate. It's an ideal salad for a summer lunch, dinner or as part of a light diet menu. Cut all the vegetables into thin matchsticks or cubes of the same size, arrange in separate sectors on a plate. Dress with a mix of olive oil and lemon juice, salt and a pinch of sugar. Before serving, toss together or serve as sectors. Proportions for 4 servings inside.

Salad with crispy eggplants and tomatoes – perfectly diversifies a family lunch or dinner. The highlight of the salad will be the eggplants in a crispy batter.

A warm salad of beets and carrots with garlic will be the perfect option for a warm appetizer for those who maintain a stable weight, are losing weight, or adhere to a proper nutrition system. The salad of stewed vegetables turns out to be very hearty, tasty, and very dietetic.

It has long been known that beets are a very healthy vegetable. And if you add walnuts, prunes, and a little garlic to it - it is a treasure trove of vitamins. It is this salad of beets with garlic and walnuts that is often served as an appetizer.

Russian vinaigrette with sauerkraut and pickles is the classic Russian vegetable salad, beloved by many and an essential guest at practically every family table. It's especially popular in winter and on fasting days, since it's made entirely from vegetables yet turns out remarkably hearty, bright and richly flavored. The main stars of classic vinaigrette are boiled beets, potatoes, carrots, marinated or salted pickles, sauerkraut and green peas, dressed with vegetable oil, a touch of vinegar and a pinch of salt. Boil the beets, potatoes and carrots in their skins, cool and dice into small even cubes. Add finely chopped pickles and sauerkraut, green peas and onion (regular or green). Dress with vegetable oil, mix and let rest for 15-20 minutes. Proportions for 6 servings inside.

Tsarsky — meaning "royal" — is a luxurious Russian layered salad that lives up to its name. Tender boiled pork tongue, sautéed mushrooms, marinated onions, grated cheese and hard-boiled eggs are layered with mayonnaise into a rich, restaurant-worthy appetizer that's a regular star on holiday tables. The tongue needs gentle simmering for 2-2.5 hours and then julienned into thin strips so every bite is delicate. Garnish with fresh herbs and pomegranate seeds for that signature jewel-toned look. I'll share exact proportions for a 6-8 serving bowl, the order of the layers for the best texture and how long to chill before serving — at least 2 hours so the flavors meld.

Napa cabbage salad with cucumber and egg is a light, fresh and remarkably juicy spring-and-summer salad that comes together in just 10 minutes from the simplest, most affordable ingredients. Unlike regular white cabbage, napa cabbage has delicate, juicy leaves with no tough structure, a pleasantly sweet flavor and pairs beautifully with crisp fresh cucumber and tender hard-boiled eggs. It's an ideal salad for a light dinner, lunch or as a side with meat or fish. Shred the napa cabbage into thin ribbons, slice the cucumber into half-moons and the eggs into wedges. Dress with sour cream, light yogurt or oil with lemon juice, season with salt and pepper. Scatter with fresh dill and green onion before serving. Proportions for 4 servings inside.