I first had this salad at the Hotel Sofia in Sofia, Bulgaria a long, long time ago when Bulgaria was under Communist rule and no one in the country could (or would) give an American change when purchasing any sort of item. You had to make sure that you carried around small bills and a lot of coin in order not to get stiffed. This salad, however, certainly made the trip worthwhile. Very simple with fresh ingredients, it's a staple in Bulgaria and surrounding regions. Similar to Horiatiki, it distinguishes itself with a shower of finely crumbled Bulgarian feta instead of slices or cubes. —inpatskitchen
about 4 side servings
long, thin English cucumber
of a large red onion
of a large green bell pepper
large, very ripe plum tomatoes
red wine vinegar
extra virgin olive oil
chopped flat leaf parsley
Salt and pepper to taste
finely crumbled Bulgarian feta cheese
In This Recipe
Half peel the cucumber by paring every 1/4 inch or so to create a striped pattern and then slice it into 1/2 inch rounds. Toss them into a medium mixing bowl.
Chop the onion and bell pepper into a 1/2 inch dice and add them to the bowl.
Seed the plum tomatoes and dice and add them to the bowl along with the olives and parsley.
Whisk the oil and vinegar together and add it to the mix. Toss the vegetables untill they are coated with the dressing. Taste and add salt and pepper as needed.
Now place the salad into an appropriate size serving bowl and shower the top with the feta. Chill before serving.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!