Los romanos y griegos fueron los que introdujeron vegetales crudos a su dieta cotidiana, como condimentación le añadían sal, vinagre y aceite, y su nombre original proviene del romano vulgar «hierva salata». Año tras año, este rico plato se ha ido incorporando en las mesas de todas nuestras homes and restaurants in the form of a single dish, starters or accompaniments to meals such as fish and meat.

The ingredients initially added to the salad are tomatoes, onion and olives, in generous chunks in a non-uniform way, that is, combine all the ingredients so that you can take several ingredients at once.

With the new ways of cooking and the eagerness to innovate, experiment and unite ingredients, textures and wrap different cultures in a single dish, the salad combinations are endless, each from a corner of the world.