Don’t be absurd.
Beer is bread.
I guess I should have spent more time learning French. 
I can’t say about kimchi, but sauerkraut is definitely not a salad, it’s hot side dish generally served with the main course. Like kimchi, sauerkraut is also fermented, but then usually fried, sometimes with bacon bits for extra flavour.
That looks more like a regular salad that happens to contain sauerkraut, a different beast altogether IMHO.
You’re also describing potato salad the way you eat it.
The point is that it doesn’t stop being a salad because it’s made from sauerkraut. The sauerkraut is the main component, just as lettuce is the main component of a standard garden salad.
I once had what was called a Meat and Cheese salad at the Radisson in Moscow (30+ years ago). Slices of roast beef and smoked ham (both cold), arranged on a plate with slices of Swiss and maybe Cheddar cheese. No veg at all, so far as I remember. A very substantial meal all by itself.
That type of salad sounds great as an alternative to a leafy green platter. I wonder if they have some salad dressings on side to make the cold cuts and cheeses more delectable.
To me that sounds like a charcuterie plate.
To me that also sounds really delicious and I want it.
never mind. I got confused,
You got me! Though that was long ago when it was freshly made at home. These days potato salad is always cold. In any case, it just shows that the concept of “salad” is often a matter of tradition and individual semantics. I call it “potato salad” because that’s its name, but to me it’s not really a salad, just a kind of tasty starch comparable to mashed potatoes, only cold and crunchy.
Caesar salad is one of my favourite salads, too – but don’t forget the anchovies and the dressing should have extra garlic!
My other fave is Greek salad, but the pre-made Greek salads I get are quite different from the traditional kind, which have no leafy greens. The stuff I like is made with romaine lettuce, red onion, black Kalamata olives, cherry tomatoes, cucumbers, and feta cheese, and tossed in a creamy tangy feta cheese dressing.
Basically, yes, but I’d expect a charcuterie plate as we understand it here to have a wider selection of cold meats including sausages like keilbassa along with olives and some fresh crusty bread. Last time I had charcuterie was on the back porch of a winery on a beautiful summer afternoon while the official winery dog napped under our table and occasionally looked up to see if he would be offered any of it. (He was.)
I was just teasing you. 
But you’re right, it’s a vaguely-defined term. Which is why we have this thread I guess.
I make my own homemade dressing, I use a good amount of sardine in it, and garlic. I like mine bold. I actually copied a Wolfgang Puck recipe I found online after visiting one of his restaurants and being blown away by how good the salad was there.
I’ve had charcuterie plates without bread, but you aren’t wrong that there are usually more than 2 kinds of cheese and meat on one. I’m a big fan of them myself. Especially with wine.
We had Walking Taco Salad tonight. (No I don’t know what it’s walking to).
I love it but I can’t have much of the Catalina dressing. That kinda makes it.
Lettuce
Ground beef cooked with taco seasoning.
Red kidney beans, drained.
Tomatoes, onions, celery. (Daughter adds a bit of shredded carrot)
Cheddar/ pepper jack cheese.
The Catalina dressing and Fritos like croutons.
Some horseradish would be good!
Yup, yup, yup, I was pretty sure I remembered a reference to a cheese salad on Fawlty Towers, and I did.
Two recipes I found:
The other seems more authentic for what to expect in England:
I’ll probably try both at some point.
You’ll always find these two salads on Russian tables at New Year and other holidays:
The Irresistible Creaminess of Russian Cheese Salad - Gimme Recipe
Traditional Herring Under A Fur Coat Salad - Little Sunny Kitchen
The second one helped me overcome my initial dislike of beets. Sour cream makes everything better!
I’ve never heard of a Cheesy Ploughman’s Salad, but I have had a Ploughman’s Lunch of beer, cheese, rustic bread, and Branston’s Pickle. This recipe is a lot more ambitious:
Thanks! I ate ploughman’s lunches all over the UK the first time I visited, and quite a few times when I went a second time, too. I do love them and always made a point to order the local bitter as as an accompaniment at whatever pub we were at. I’m always glad to recreate the experience, so I’ll try your recipe!
We should probably get back to salads, though. I posted the recipes I found to again demonstrate that “salad” is as varied as the people who make and eat it. 
I have to disagree on this, since I’ve made German-style potato salad with fried bacon bits and their drippings. The salad was not served hot, but it was definitely warm because of the bacon. I served it with a sour-sweet dressing made from vinegar and sugar.
I’ve never heard of that but that looks crazy good.
Maybe I’ll make some for July 4.
Catalina dressing on a taco salad? Interesting. I’d probably use a mild or medium-hot salsa instead.
I have nothing against red kidney beans, but I’d probably substitute black or pinto beans as well.
This is another salad you’ll always find on a Russian holiday table:
Olivier Salad (Authentic Russian Potato Salad) | MariaUshakova.com
Lucien Olivier was something of a celebrity in Russia back in the day. I’ve visited his impressive grave at a cemetery in southeastern Moscow.
I recommend substituting Mortadella for Doktorskaya kolbasa, if you want to try this one too.