I still remember the salad dressing my mother used to prepare for our family. It was beautifully simple: cold-pressed extra virgin olive oil from Lebanon, a fresh squeeze of lemon, a pinch of mint, salt, and pepper. That was it.
Our salads were just as simple—fresh, crunchy greens, juicy tomatoes, crisp cucumbers, and spring onions. Preparing them was quick, natural, and deeply satisfying. Back then, cucumbers were so fresh we often ate them like fruit. One of my favorite childhood meals was feta cheese in pita bread with cucumber on the side.
Discovering Different Salad Dressing Cultures
Later, living in the Western world, I discovered a completely different approach to salad dressing. In England, thick creamy dressings like mayonnaise-based sauces were common. In Switzerland, rich, creamy salad sauces became the norm for me as well. Italians, on the other hand, favored vinegar—especially balsamic—over lemon.
Today, walking through a supermarket feels overwhelming. The variety of bottled salad dressings is endless. Yet I often wonder how healthy they truly are, considering the preservatives and additives needed to keep them shelf-stable.
Homemade Dressings and Personal Preferences
I’ve known people who prepare salad dressing in bulk for the entire week—olive oil, vinegar, mustard, mayonnaise, herbs, salt, pepper, and cream. It tastes good, but I personally found it repetitive after a while.
Others prefer more creative blends—adding sunflower seeds, walnuts, or pumpkin seeds to olive oil and lemon. These versions feel closer to nature and more enjoyable to me.
I’ve also seen different habits around salad preparation itself. Some people dry their lettuce with cloth bags or special containers. Personally, I’ve never been too strict about a few drops of water in my salad.
My Own Evolving Salad Dressing Style
Over time, my own approach to salad dressing has become more experimental. I switch between lemon juice, apple cider vinegar, balsamic vinegar, mustard, yogurt, or even a touch of mayonnaise or cream.
Sometimes I add nuts, raisins, cranberries, or even a splash of water or apple juice if I want something lighter. My salads are rarely the same twice.
Now, my salad plates often include more than greens—avocado, broccoli, fennel, carrots, cabbage, celery, beans, and seasonal vegetables. Occasionally, I add fruits like apples, grapes, or pineapple for contrast.
A Reflection on Food, Memory, and Awareness
I often think about how much we change our eating habits without noticing. We get used to routines, often eating without real awareness of ingredients or nutrition.
Variety, to me, is the spice of life. I believe life—and food—should stay creative, fresh, and conscious. Even simple salad dressing choices can reflect how we live.
Looking back, I also feel nostalgic about my mother’s handwritten cookbook, filled with recipes passed through generations. I once discarded it during a clearing-out phase and still regret it today. It felt like losing a piece of memory I can never replace.
Food is not just nourishment—it is memory, culture, and connection.
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