Prep 55 mins
Cook 0 mins
This is a salad for people who love onions and olives. You might want to use Vidalia or Maui onions for a slightly sweeter flavor. The preparation time includes time the onions and cucumber stand. The recipe comes from "The Best of Slavic Cooking" by Alojzije Kapetanovic and Ruzica Kapetanovic.
- 2 cucumbers
- 1 tomatoes, sliced
- 1 onion, thinly sliced
- 1 green pepper, sliced
- 1⁄4 cup black olives, chopped
- 2 tablespoons red wine vinegar
- 1⁄4 teaspoon paprika
- 5 tablespoons olive oil
- 2 garlic cloves, minced
- salt and pepper
- Peel the cucumbers and cut them in half lengthwise, then cut into slices.
- Salt the cucumbers and the onions separately and let stand for 30-45 minutes.
- For the dressing, mix the vinegar, paprika, olive oil and garlic.
- Drain the cucumbers, and combine them with the onion, green pepper and olives.
- Pour 2/3 of the dressing over the salad and toss.
- Place the sliced tomato on top and drizzle remaining dressing over the tomatoes.
A wonderful tasting salad and so easy to make. I love onions and olives and this really hit the spot. The secret to this salad is in Step #2. Actually, I let the onions and cucumbers stand for over and hour. Thank you Folk Dancer for sharing this "winner". I look forward to trying your other recipes. :-) (By they way, you two look like a fun couple).
This is a very goooood salad.Made less cucumbers as my family dont like them to much and added lettuce with the green pepper and olives. Thanks folk will make this again and again!
It is a great salad but not entirely Bulgarian. Believe me, I know because I am Bulgarian and this salad is probably the most popular here together with the so called Shopska Salata. In order to stick to Bulgarian cooking tradition you have to leave the paprika and the garlic out, add a lot of freshly chopped parsley and forget about letting any of the ingredients sit salted for any time. The ingredients for all Bulgarian salads are cut just before serving and oftentimes the salad is served with no condiments so that guests can add oil, vinegar and salt to their own taste.