Shopska Salad Bulgarian Salad Food
SHOPSKA SALAD (BULGARIAN SALAD)
Shopska salad is a Bulgarian salad of tomatoes, cucumbers, bell pepper, onion, olives, seasoned with olive oil and salt, and topped with grated feta cheese.
Provided by Neli Howard | Delicious Meets Healthy
Categories Salad
Time 15m
Number Of Ingredients 8
Steps:
- In a large bowl mix together tomatoes, cucumber, green bell peppers, and chopped red onion. Drizzle with olive oil, and season with salt.
- Grate feta cheese over the salad so that it's nicely covered. Serve immediately or chill before serving.
- Serve immediately or chill before serving.
Nutrition Facts : Calories 175 kcal, Carbohydrate 6 g, Protein 5 g, Fat 15 g, SaturatedFat 5 g, Cholesterol 22 mg, Sodium 376 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
LIGHT SUMMER SALAD (BULGARIAN SHOPSKA SALATA)
Found this recipe and it makes for a great last minute what is in the fridge salad to go along with all grilled meats! It is great for a cookout or picnic. It can be a small salad or a large one. dress it up with what vefies you like to make it your own. Use crumbled goat cheese or the traditional bulgarian sirene cheese.
Provided by Shawn C
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place tomatoes, cucumber, peppers, onion and parsley in a large bowl.
- Place oil, vinegar, salt and pepper to taste in a screw-top jar. Cover and shake until well blended.
- Toss dressing with vegetables, turn into a serving bowl and refrigerate until ready to serve.
- Top with crumbled cheese.
SHOPSKA SALAD
The word "salad" comes from the Latin word "herba salta" or salted herbs. This is a flavourful and colourful salad from the Foodcourt column, Weekend.
Provided by Charishma_Ramchanda
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Roast the red bell pepper directly on the gas flame, wrap it in foil or plastic wrap for a few minutes, peel and allow to cool.
- Put the tomatoes, cucumber and green bell pepper in a salad bowl.
- Dice the red bell pepper and add it to the tomato mixture.
- Add the spring onions and parsley.
- Season with a pinch of salt.
- Be careful when seasoning with salt because the cheese is already salty, so don't add too much salt.
- Sprinkle the olive oil over it.
- Mix carefully.
- Add the crumbled cheese.
- Garnish with black olives and parsley.
- Serve.
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