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Shopska Salad

🇧🇬 Bulgaria

Servings: 4 Prep: 10 minutes Total: 10 minutes

Ingredients

  • 1 large red or orange bell pepper
  • 5 to 6 campari tomatoes (or 3 Roma tomatoes), quartered
  • 1/2 English cucumber, sliced into 1/4-inch half moons
  • 1/4 cup finely chopped Italian parsley
  • 2 shallots or 1 small red onion, chopped
  • Kosher salt
  • 2 tablespoons red wine vinegar
  • Extra virgin olive oil
  • 1/2 cup feta cheese, grated or crumbled
  • 1/4 cup pitted kalamata olives

Steps

  1. Roast the bell pepper directly over a gas flame or on a sheet pan at 450°F, turning occasionally, until charred and softened on all sides, about 15 minutes.
  2. Transfer the pepper to a bowl, cover tightly with plastic wrap, and let steam for 10 minutes.
  3. Peel the charred skin off the cooled pepper and chop it into bite-sized pieces.
  4. In a medium bowl, combine the pepper, tomatoes, cucumber, parsley, and shallots.
  5. Season with a pinch of kosher salt, add the red wine vinegar and about 2 tablespoons olive oil, and toss to combine.
  6. Transfer the salad to a serving platter, top with feta cheese and olives, and serve.

Source: www.themediterraneandish.com