Summer

Shopska Salata Revisited

February  5, 2011
Author Notes

My husband likes to often have what he calls a "chunk salad", which normally consists of onion, tomato and cucumber. I turned this one into a variation of a mediterranean village salad, but omitted the feta and red wine vinegar which is traditional and substituted a Greek sheep's milk cheese called Kasseri and then used lemon juice for dressing. —inpatskitchen

  • Serves 6 as a side
Ingredients
  • 1 English cucumber,cut in 1/2 inch slices and then into half moons
  • 4 plum tomatoes, seeded, cored and diced
  • 1/2 red onion, sliced thin
  • 1 cup pitted kalamata olives
  • 4 ounces Kasseri cheese, cut in small cubes
  • 1 lemon, juiced
  • 1/2 cup xtra virgin olive oil
  • salt and pepper to taste
In This Recipe
Directions
  1. Combine all but the lemon juice and olive oil. Whisk the lemon juice and olive oil, pour over the salad and gently combine. Season to taste with salt and pepper. Chill for about 30 minutes before serving.

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Review
inpatskitchen

Recipe by: inpatskitchen

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!