
Catrachitas
Catrachitas are the Honduran snack named for the country's people themselves (catracho/catracha is the demonym), small…
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Catrachitas are the Honduran snack named for the country's people themselves (catracho/catracha is the demonym), small…

Cooked chickpeas (tinned for speed, OR overnight-soaked and home-cooked for the best texture) toss with diced red onion…

The Azerbaijani version of the shepherd's salad that turns up in some form on every table from the Balkans to Persia…

Ensaladang talong is the Filipino smoky aubergine salad, a Sunday-lunch staple that uses one of the great vegetable…

Pita breads are torn into pieces and toasted (or fried) until crisp and crunchy

A torn pita is brushed with olive oil and grilled or fried until golden and crisp

Fried green tomatoes are the South's answer to using up the last of the summer tomato patch before frost, firm unripe…

Horiatiki is the Greek village salad, the real one, no lettuce in sight, just tomato, cucumber, onion, pepper, olives…

Israeli salad is the small-diced raw vegetable salad that lives on every Israeli breakfast table beside the eggs, cheese…

A small dice of cucumber (seeds out), tomato (seeds out), red onion and green chilli, tossed with roasted cumin powder, lime juice and salt

Vegetables dice into 5 mm cubes, uniform size matters for both look and dressing

Tuscan summer salad invented to use up the day-old bread, and one of the cleverest ways to eat tomatoes when they're at their peak

Chile's table salsa, the fresh chunky relish that turns up in a small bowl next to bread before any meal and stays on…

Tomato and cucumber are deseeded and diced into 5 mm cubes

Salata afghani is the salad that goes alongside every Afghan main, no exceptions: tomato, cucumber and red onion diced…

Tomato, cucumber and onion all diced very small (the cut is small, 5 mm pieces, not chunky)