A fresh Balkan salad of tomatoes, cucumber, green bell pepper, red onion, and parsley, topped with crumbled feta. Serve as a light lunch or a refreshing side dish.

  • appetizer
  • balkan
  • bulgarian-inspired
  • cucumber
  • egg-free
  • entertaining
  • fresh
  • gluten-free
  • green bell pepper
  • light
  • light meal
  • low-carb
  • lunch
  • no-cook
  • parsley
  • quick
  • red onion
  • salad
  • shopska salad
  • side dish
  • summer
  • tomatoes
  • vegetarian
  • vegetarian feta
  • weeknight

$9.78

Per Serving

$2.45

Total

15 min

Prep

15 min

Cook

0 min

Difficulty

easy

Ingredients and shopping

Servings

$22.80

8 to buy · 2 you have

43% used in this recipe$13.02 unused

Steps

Centered stainless steel mixing bowl on a neutral light background.Mixing Bowl
Centered studio photograph of a set of stainless steel measuring spoons on a pale neutral background.Measuring Spoons
Centered rectangular wooden cutting board photographed against a plain light background.Cutting Board
A single unbranded chef’s knife with a broad stainless-steel blade and dark handle, centered on a light neutral background.Chef's knife
A plain white oval ceramic serving platter photographed centered on a light neutral background.Serving platter
1

Wash and chop the produce

Centered rectangular wooden cutting board photographed against a plain light background.Cutting Board
A single unbranded chef’s knife with a broad stainless-steel blade and dark handle, centered on a light neutral background.Chef's knife

Wash and dry the produce, then dice the Roma tomatoes, English cucumber, and green bell pepper; finely dice the red onion and chop the parsley.

Wash all vegetables and parsley under running water before cutting.

Use a stable cutting board and keep fingers tucked while chopping with the chef's knife.

2

Combine the vegetables

Centered stainless steel mixing bowl on a neutral light background.Mixing Bowl

In the mixing bowl, combine the tomatoes, cucumber, bell pepper, red onion, and parsley; toss gently to keep the vegetables fresh and crisp.

3

Dress and season

Centered stainless steel mixing bowl on a neutral light background.Mixing Bowl
Centered studio photograph of a set of stainless steel measuring spoons on a pale neutral background.Measuring Spoons

Drizzle with olive oil and red wine vinegar, then sprinkle with kosher salt and black pepper; toss just until coated and taste for balanced acidity and seasoning.

4

Plate and add feta

A plain white oval ceramic serving platter photographed centered on a light neutral background.Serving platter

Transfer the salad to a serving platter, then top generously with crumbled feta.

5

Serve

Serve immediately as a vegetarian lunch salad or fresh side dish.

6

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Recipe facts

Cuisine
Balkan

Part of these meal bundles

Make a bundle with Shopska Salad

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