10-Minute Cucumber Tomato Salad (Shopska Salad)

Roast a bell pepper on a high burner for about 5 minutes or broil in the oven for 10 to 15 minutes until charred.

Quarter Campari tomatoes.

Chop half of an English cucumber without peeling.

Chop shallots finely instead of using red onion.

Chop the roasted bell pepper, removing the seeds.

Chop fresh parsley.

Add a dash of kosher salt to the chopped vegetables.

Add a little red vinegar and extra virgin olive oil to the salad.

Grate Bulgarian feta cheese and add it to the salad.

Top the salad with pitted Kalamata olives.

Equipment Needed

Dietary

Allergens