Shopska Salata #EattheWorld

This Bulgarian Summer Salad is perfect to use up all the tomatoes, cucumbers and peppers that will be exploding from your gardens this season.

Join us today as we Eat the World on a virtual visit to Bulagaria.......

Check out all the wonderful Bulgarian dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

• Pandemonium Noshery: Bulgarian Sausage Stew 
• Sneha’s Recipe: Mekitsa - Bulgarian Fried Doughnuts 
• Sara’s Tasty Buds: Gevrek 
• Culinary Adventures with Camilla: Patatnik + 2016 Edoardo Miroglio Bio Mavrud & Rubin 
• Amy’s Cooking Adventures: Koledna Pitka (Bulgarian Christmas Bread) 
• Making Miracles: Gyuveche 
• Kitchen Frau: Patatnik (Bulgarian Potato Pie) 
• Dinner By Dennis: Kebapche (Bulgarian Grilled Kebabs) 
• A Day in the Life on the Farm: Shopska Salata

The weather warmed up here for a couple of weeks and I started craving salads.  When Evelyne of CulturEatz invited us to visit Bulagaria for this month's challenge I immediately googled salads of Bulgaria and was hit with numerous variations of this recipe.

It is a simple variation on a salad that I'm sure most of us have enjoyed before.  This Bulgarian version combines fresh garden vegetables with a red wine vinaigrette and goat cheese.  I used crumbled feta.

As I write up this post the weather is a chilly 45* and we had snow flurries yesterday.  Summer was nice while we had it and I'm glad I took advantage of the nice weather and enjoyed this delicious salad.

#salad, #tomatoes, #cucumber, #feta,

Salads

Bulgarian

Yield: 4 servings

Author: Wendy Klik

Shopska Salata

This Bulgarian Summer Salad is perfect to use up all the tomatoes, cucumbers and peppers that will be exploding from your gardens this season.

Prep time: 10 MCook time: Total time: 10 M

Ingredients:

• 2 Plum Tomatoes, cut into large dice
• 1/2 English Cucumber, cut into large dice
• 1 green pepper, cut into large dice
• 2 T. chopped parsley
• 1/4 c. olive oil
• 2 T. red wine vinegar
• salt and pepper, to taste
• 1/4 c. feta cheese crumbles

Instructions:

1. Combine the tomato, cucumber, pepper and parsley in a bowl.  Whisk together the olive oil and vinegar.  Season with salt and pepper and pour over the vegetables in the bowl, tossing to coat.  Top with the feta cheese.

Calories
165.18

Fat (grams)
15.67

Sat. Fat (grams)
3.29

Carbs (grams)
4.95

Fiber (grams)
0.97

Net carbs
3.98

Sugar (grams)
2.71

Protein (grams)
2.16

Sodium (milligrams)
164.59

Cholesterol (grams)
8.35

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