Empty My Fridge
10-Minute Cucumber Tomato Salad (Shopska Salad)
Ingredients
- Bell pepper1
- Tomato5–6
- Cucumber½
- Parsley · finely chopped¼ cups
- Red onion2
- Salt
- Red wine vinegar2 tbsp
- Extra virgin olive oil
- Feta cheese½ cups
- Kalamata olive · pitted¼ cups
Instructions
- If using fresh bell pepper, roast it over a medium-high gas flame, turning with tongs every few minutes, until soft and charred on all sides (about 15 minutes). Or roast it on a sheet pan at 450°F, turning until charred all over (about 15 minutes).
- Put the charred pepper in a bowl, cover tightly with plastic wrap and leave for 10 minutes. Once cool enough to handle, peel off the charred skin and cut the pepper into bite-size pieces.
- In a medium salad bowl, combine the pepper, tomatoes, cucumber, parsley and shallot. Sprinkle with a big pinch of kosher salt, add the red wine vinegar and about 2 tablespoons extra virgin olive oil, and toss.
- Transfer to a serving platter and top with the feta and kalamata olives.
Summarized from The Mediterranean Dish's video. Watch it for the details.
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