Updated January 23, 2026
Traditional Portuguese salads from grandmothers' kitchens across Portugal's regions, from simple everyday greens to tasca classics worth preserving.
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Chef Margarida
Slow-braised pig's ears sliced thin and dressed with garlic, vinegar, and good azeite. Tasca cooking, nose-to-tail eating, proof that the Portuguese waste nothing and turn everything into something worth eating.
Chef Margarida
The Algarve's answer to a hot summer day: nothing but ripe tomatoes, sweet peppers, onion, and oregano dressed in good azeite. Proof that the simplest things are often the best.
Chef Margarida
The marriage of sea and land that coastal grandmothers have perfected for generations. Tender octopus, creamy black-eyed peas, sharp onion, and enough coentros to know you're somewhere south of Lisbon.
Chef Margarida
The salad that sits on every Portuguese table, at every meal, in every season. Four vegetables, oil, vinegar, salt. Nothing more, nothing less. This is how we eat.
Chef Margarida
The marinated carrots of the Algarve, where garlic, paprika, and good azeite transform a humble root into something you'll make every week. Proof that the south knows how to treat vegetables.
Chef Margarida
The name comes from the action: vigorous mixing with your fists until raw bacalhau, onion, and olive oil become something silky and unified. Punchy, raw, utterly Portuguese.
Chef Margarida
The dish that taught me Lisbon's tascas were universities of flavor. Salt cod and chickpeas, roughly tossed, never fussed over. The name means 'half undone' because that's exactly how you make it.
Chef Margarida
The potato salad that appears at every Portuguese table, from tasca counters to Sunday lunches. Humble vegetables, creamy mayonnaise, and the quiet genius of making something everyone fights over.
Chef Margarida
The salad that lives in every Portuguese pantry, proof that genius cooking doesn't require fresh markets or fancy ingredients. Just feijão frade, good tuna, and the generosity to use enough azeite.
Chef Margarida
Pig's ears braised until silky, then dressed in garlic, vinegar, and bright handfuls of coentros. Alentejo's disappearing bar snack that deserves a place at your table.
Chef Margarida
The potato salad of Portuguese summer tables, dressed with azeite and vinegar while still steaming hot. No mayonnaise, no complications. Just potatoes that drink the dressing the way they're supposed to.
Chef Margarida
The salad that belongs next to grilled sardines, where smoke-kissed peppers meet ripe tomatoes and good azeite. No fuss, no pretense, just summer in the Algarve on a plate.
Chef Margarida
The chickpea and salt cod salad that appears on every Portuguese table during Lent and lingers through summer. Humble ingredients, honest cooking, the kind of dish that proves peasant food is genius food.
Chef Margarida
The green bean salad of Portuguese summers, dressed warm so the beans drink the garlic and azeite. Make it today, eat it tomorrow. The flavor only gets better.
Chef Margarida
The salad that appears on every Portuguese table, dressed at the last moment with good azeite and vinegar. Four ingredients. No recipe needed. This is how we've always eaten.
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