Shopska Salad
Shopska salad with tomatoes, cucumbers, peppers and feta, a fresh and delightful Bulgarian or Croatian salad.
Servings: 6 servings
Calories: 108kcal
Ingredients
- 1 large beefsteak tomato about 350 g/ 12.3 oz or the same amount of regular tomatoes (See note 1)
- 3 mini cucumbers each about 15 cm/ 6 inches long or a regular long cucumber (See note 2)
- 3 bell peppers red, yellow and green
- 1 medium onion red or white
- 1 handful fresh parsley
- 3 tablespoons sunflower oil]
- 2 tablespoons red wine vinegar to taste
- 1 cup feta cheese See note 3
- fine sea salt and freshly ground black pepper
Instructions
- Chop the tomatoes into cubes. Halve and chop the mini cucumbers. If using a large cucumber, remove the seeds with a tablespoon. Chop the bell peppers. Finely chop the onion and the parsley.
- Mix all the vegetables in a large bowl.
- Dressing: whisk together the sunflower oil, red wine vinegar, fine sea salt, and pepper. Add to the salad and stir.
- Crumble the creamy feta on top of the salad. Sprinkle cheese on the salad or mash it with a fork and smear on top of the salad. You can also crumble it and stir it into the salad.
- Adjust the taste with salt and pepper and more vinegar, if you like it.
Notes
- Make sure that the tomatoes are ripe and sweet; unripe tomatoes would ruin the salad.
- You can use a regular long cucumber. If so, remove the seeds unless you serve the salad immediately. They tend to make the salad watery if you leave it for a while or if you have leftovers.
- Preferably Bulgarian or Balkan style sirene cheese – brined white cheese, but a tasty and creamy feta cheese can be used instead.
Nutrition
Serving: 1g | Calories: 108kcal | Carbohydrates: 11g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Cholesterol: 22mg | Sodium: 289mg | Fiber: 2g | Sugar: 6g