Bulgarian Salad, Recipe With Photo

Ingredients

Sweet pepper - 100 g

Tomatoes - 2 pcs.

Cucumbers - 2 pcs.

Bulb onions - 0.5 pcs.

Cheese - 70 g

Salt to taste

Olives to taste

Refueling:

Vegetable oil - 2 tbsp.

Apple cider vinegar - 1 tbsp.

Sugar - a pinch

Ground black pepper - to taste

• 92 kcal
• 15 minutes.
• 15 minutes.

• B: 2.61
• W: 7.45
• U: 3.93

Photo of the finished dish

Step by step recipe with photo

How does a Bulgarian salad differ from a Greek one with the same vegetable content in the recipe? And the fact that bell peppers are necessarily baked in the oven or on the grill. This gives the salad an unforgettable smoky flavor.

It is better to take Bulgarian soft cheese with a brighter taste, but pickled cheese will also work. Greens - according to the season and desire, I did not add.

So we need such products.

Since I had a huge pepper, I took only half of it. Bake the peppers in the oven or over the fire. Then peel and remove seeds.

Cut sweet peppers and onions into strips.

Cut the tomatoes and cucumbers as you like, into smaller or larger slices.

Mix all prepared vegetables in one salad bowl. Add olives, salt, pepper, vinegar, a pinch of sugar. Season the salad with oil.

Spread the pieces of soft cheese last and serve immediately.

Bulgarian salad is ready. Enjoy your meal!