Shopska Salata - Bulgarian Chopped Salad

Shopska Salata - Bulgarian Chopped Salad

This is a great salad to serve in summer when the tomatoes are bursting and the cucumbers and bell peppers are their peak. For an extra kick, use balsamic vinegar and, if possible, sirene (Bulgarian feta cheese). Chop all the vegetables the same size.

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Course: Appetizer, Lunch, Salad

Cuisine: Bulgaria, Eastern European

Prep Time: 10

Total Time: 10

Servings:

Author: My Hungry Traveler

Equipment

Container with lid
Salad bowl

Ingredients

½ cup Sunflower oil or extra-virgin olive oil
¼ cup Red wine vinegar
½ tsp Sugar
½ `tsp Salt and pepper, each
2 cups Grape tomatoes, quartered or 4 regular, chopped
3 large Red bell peppers, cored and chopped
1 large Cucumber, diced
1 small Red onion, chopped
4 stalk Scallion, ¼-inch slices
⅓ cup Parsley, chopped
1½ cups Bulgarian feta cheese (sirene) or Greek, crumbled

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Instructions

Dressing - In a small container with a lid, add olive oil, vinegar, sugar, pepper, and salt. Cover and shake vigorously.
Assemble - Add tomatoes, bell pepper, cucumber, red onion, and scallions. Pour in dressing and toss to combine. Cover and refrigerate for at least an hour.
Serve - Remove bowl from refrigerator and sprinkle feta cheese and parsley on top.

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