The Bulgarian National Dish | SHOPSKA Salad

Peel the cucumber and cut it into quarters.

Cut the tomatoes into large bite-sized chunks after peeling them.

Roast the peppers, let them cool, peel them, and cut into strips.

Peel the tomatoes by scoring the bottom and blanching them in boiling water for 10 seconds, then placing them in ice water.

Cut the red onion into long pieces.

Chop some fresh parsley for the salad and reserve some for garnish.

Combine all the chopped ingredients in a mixing bowl.

Dress the salad with sunflower seed oil or canola oil, a dash of red wine vinegar, and a large pinch of salt.

Mix the salad gently with hands to avoid smashing the ingredients.

Serve the salad in a separate bowl, spooning over some of the juice from the mixing bowl.

Crumble Bulgarian cheese on top, adding a mound for presentation, and garnish with parsley leaves.

Equipment Needed

Dietary

Allergens