Shopska Salad

Cuisine

Balkan

Servings

4

Total time

15 min

Prep

15 min

Difficulty

easy

Ingredients

• 1.5 Pound Roma tomatoes, diced - 1 1/2 lb, diced
• 1 Each English cucumber, diced - 1 large (12 oz), Large cucumber; 12 oz by weight.
• 1 Each Green bell pepper, diced - 1 medium (5 oz), Medium bell pepper; 5 oz by weight.
• 2 Ounce Red onion, finely diced - 2 ounces (about 1/2 small onion), Use 2 ounces; approximately half of a small red onion.
• 0.5 Cup Fresh parsley, chopped - 1/2 cup (0.5 oz), 0.5 oz by weight.
• 4 Ounce Crumbled feta cheese made with vegetarian microbial enzymes - 4 oz, Made with vegetarian microbial enzymes, not animal rennet.
• 3 Tablespoon Extra-virgin olive oil - 3 tbsp
• 1 Tablespoon Red wine vinegar - 1 tbsp
• 0.5 Teaspoon Kosher salt - 1/2 tsp
• 0.25 Teaspoon Black pepper - 1/4 tsp

Instructions

1. Wash and chop the produce

   1. *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.

2. Combine the vegetables

   2. 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

   3. 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

   4. Transfer the salad to a serving platter, then *top generously* with the crumbled feta made with vegetarian microbial enzymes for a *classic Balkan Shopska-style finish*.

5. Serve

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