Bulgarian Salad

I am always interested in finding more types of salads.  Since my husband isn’t a huge fan of lettuce, I’ve been trying salads without lettuce, but with other fresh veggies.  One very simple salad is often called a Bulgarian salad (or shopska salad after the Bulgarian capital of Sophia).  I don’t know how authentic this is, but I like the simplicity of ingredients, sort of like a Greek salad simplified.  I have been making this often since the fresh ingredients are in peak form, and using feta cheese as it is easier to find than Bulgarian cheese.  Tonight, I served this as a side dish with beef, potatoes, and steamed broccoli.  It would also be great as a main dish luncheon salad as a base for a grilled chicken breast.

Bulgarian Salad

1/2 English cucumber, diced
2 tomatoes, diced
1 bell pepper, diced
2 green onions, sliced
3 T parsley minced
2 T red wine vinegar
2 T olive oil
1/4 cup feta cheese crumbled
salt and black pepper to taste

In a large mixing bowl, combine the cucumber, tomatoes, bell pepper, onions, and parsley.  Sprinkle the vinegar and olive oil on top, season with salt and pepper, and toss to evenly mix all ingredients.  Just before serving, sprinkle with the feta cheese and toss lightly so that the feta does not become mashed.  Note: if you wish, you can add fresh dill or fresh slivered basil.

shared at $5 Dinners, Works for Me Wednesday, Pennywise Platter, Frugal Friday, Food Renegade, Grocery Cart Challenge, and Tempt My Tummy Tuesday