Prep 25 mins
Cook 10 mins
The word "salad" comes from the Latin word "herba salta" or salted herbs. This is a flavourful and colourful salad from the Foodcourt column, Weekend.
- 4 medium tomatoes, washed,peeled and diced
- 4 cucumbers, washed,peeled and diced
- 1 green bell pepper, washed,peeled and diced
- 1 red bell pepper
- 1 bunch spring onion, chopped
- 1 bunch fresh parsley, chopped
- 2 -3 tablespoons olive oil
- 1 cup feta cheese or 1 cup bulgarian white cheese, crumbled
- 5 -10 black olives, to garnish
- Roast the red bell pepper directly on the gas flame, wrap it in foil or plastic wrap for a few minutes, peel and allow to cool.
- Put the tomatoes, cucumber and green bell pepper in a salad bowl.
- Dice the red bell pepper and add it to the tomato mixture.
- Add the spring onions and parsley.
- Season with a pinch of salt.
- Be careful when seasoning with salt because the cheese is already salty, so don't add too much salt.
- Sprinkle the olive oil over it.
- Mix carefully.
- Add the crumbled cheese.
- Garnish with black olives and parsley.
Great summer garden salad !!
I was delighted to see this traditional Bulgarian shopska salad recipe. For a bit more tanginess the original recipe (as it is done in Bulgaria) calls for a dash of wine vinegar. Thanks for posting.
I made this the night before it was to be served, and if anyone else had the same idea, I would suggest not adding the tomatoes until the next day, as their juices drain out and form a puddle. I, too, used four spring onions and about a quarter cup of parsley. I love how the salad did not need a dressing because all the flavours from the different vegetables marinated together overnight! I think, though, that unless this is a main dish salad, it would serve maybe six instead of four.