Shopska Salad

Submitted by Charishma_Ramchanda

"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."

 

• Ready In: 35mins
• Ingredients: 9
• Serves: 4

ingredients

• 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

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

[fancygapwoman]

Great summer garden salad !!

 

[MariaBright]

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.

 

[briosgaid]

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.

 

[JustJanS]

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;-) )