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.
This was a lovely fresh tasting salad. I used no salt, kleaving it up to everyone to salt it at the table. That brings all the flavours out. Next time I would reduce the parsley to about 3 tablespoons, and the spring onions to about 4 (our jaws got a good workout;-) )