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Monday, March 13, 2017

Bulgarian Salad

Shopska Salata

2 Peppers
1 Cucumber (peel and remove seeds if desired)
3 Large Tomatoes
3 large or 6 small green onions
1/4 – 1/2 c. Fresh Parsley, stems discarded
3.5 oz. Goat feta, grated (to be traditional, use Sirene cheese)
Olive oil to taste
Red wine vinegar, to taste
Salt, to taste
Pepper,to taste (optional)
Heat oven to 400F. Wash peppers, remove stems and seeds and cut in half. Rub with a small amount of olive oil and place face down on a lined cookie sheet. 
Bake for 25 minutes, then flip over. Cook for another 5-10 minutes or until peppers are soft, browning and skin looks like it’s separating. Let cool. Once cool, remove skin and chop into bit sized pieces.
While peppers are cooking, dice tomatoes and place in a strainer. Sprinkle with salt and let them drain until peppers are ready, tossing occasionally to help liquid drain off. 
Chop up the cucumber and finely dice the green onion and parsley and place in a large bowl. Add the peppers and tomatoes. Toss to combine. 
Top with cheese and drizzle with oil and vinegar. Salt as desired.

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