Total Time
35mins
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.

Ingredients Nutrition

Directions

  1. 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.
  2. Put the tomatoes, cucumber and green bell pepper in a salad bowl.
  3. Dice the red bell pepper and add it to the tomato mixture.
  4. Add the spring onions and parsley.
  5. Season with a pinch of salt.
  6. Be careful when seasoning with salt because the cheese is already salty, so don't add too much salt.
  7. Sprinkle the olive oil over it.
  8. Mix carefully.
  9. Add the crumbled cheese.
  10. Garnish with black olives and parsley.
  11. Serve.

Reviews

(4)
Most Helpful

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.

MariaBright May 01, 2005

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.

briosgaid July 27, 2004

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