Recipe for Light Summer Tomato and Cucumber Shopska Salad with Bulgarian Feta

Shopska Salata

Ingredients

2 large seedless cucumbers
4 large tomatoes
1 onion (white or red)
1 roasted red pepper (optional)
8 oz shredded or crumbled feta
4-6 tbsp oil (sunflower or olive)
3-5 tbsp vinegar (white or red)
1 tbsp freshly chopped parsley
salt to taste

Preparation

Wash and slice tomatoes in wedge shapes and place in large bowl. Mix in cucumbers which have been peeled and chopped into bit size pieces. Add sliced onion, diced pepper and half of parsley. Mix together with salt, oil and vinegar. Add feta to top with remaining half of parsley. Traditionally, you can also add black olives to the top for a decorative look or a “rose” shaped peeling of a tomato or carrot. Serves 5-7.

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