The effect of Salicylic acid (SA) on three Cavendish banana cultivars (i.e. Zeef, imported and local Grand Naine) subjected to in vitro salt stress was evaluated. Five concentrations of NaCl (0,30,60,120 and 200 mM) were tested, among which the optimum concentration for screening was determined at 120 mM. Different concentrations of SA (0, 0.5 and 1 mM) were assessed for several vegetative and physiological traits of the three cultivars cultured upon medium containing 120 mMNaCl. Analysis of variance showed highly significant differences among cultivars, SA concentrations and salinity levels, as well as their interactions in most of the studied traits. NaCl treatment caused severe loss in vegetative and physiological traits in all tested cultivars and activated several protein bands compared with non-saline conditions. Moreover, addition of SA exhibited a beneficial effect in reducingdamage caused by salinity in several traits i.e. survival percentage, plantlet length, fresh weight, total chlorophyll, carotenoids and proline content and Potassiumuptake. In addition, SA at 0.5 mM was more effective in enhancement salinity tolerance, while high concentration inhibited most of protein bands enhanced under salinity. The results showed that among the evaluated cultivars, both Grand Naine cultivars were more tolerantthanZeef cultivar. The information