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Prep time
15 minutes
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Makes
about 4 side servings
Author Notes
I first had this salad at the Hotel Sofia in Sofia, Bulgaria a long, long time ago. This salad 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
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Ingredients
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1
long, thin English cucumber
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1/2
large red onion
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1/2
large green bell pepper
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2
large, very ripe plum tomatoes
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1/2 cup
Kalamata olives
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2 tablespoons
red wine vinegar
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4 tablespoons
extra-virgin olive oil
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1/4 cup
chopped flat-leaf parsley
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Salt and pepper, to taste
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1/2 cup
finely crumbled Bulgarian feta cheese
Directions
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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.
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Chop the onion and bell pepper into a 1/2 inch dice and add them to the bowl.
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Seed the plum tomatoes and dice and add them to the bowl along with the olives and parsley.
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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.
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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!
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