John Myers
Shopska Salad
The perfect shopska salad recipe with a picture and simple step-by-step instructions.
- 4 piece Tomatoes
- 1 piece Cucumber
- 1 piece Red peppers
- 1 piece Peppers yellow
- 1 piece Onion red
- 200 g Sheep’S cheese in brine (you can also use cow’s milk)
- Vinegar, olive oil
- Salt pepper
- First clean the peppers and cut them into short pieces. Peel the onion, cut in half and cut into thin (half) slices. Heat a tablespoon of olive oil in a pan and first steam the pepper pieces over medium heat for a few minutes. But they shouldn’t get too soft. Then add the onion very briefly. Take everything off the stove and let cool down.
- Wash the tomatoes, cut them in half and remove the stalk first. Then cut into pieces that are not too small. Transfer to a large bowl. Peel and halve the cucumber and scrape out the inner kernels. Also cut into pieces and add to the tomatoes. Then add the cooled pepper pieces and mix everything well.
- Season the vegetables with salt and grated black pepper. Add olive oil and vinegar to taste and stir well. Let it steep for at least 30 minutes and then season again to taste. Finally, shortly before serving, the sheep (or cow’s milk) cheese is roughly rubbed or crumbled.
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