Bulgarian Tomato Cucumber Cheese Salad

Ingredients

• 1.5 lb ripe tomatoes
• 1 medium cucumber
• ⅓ medium red onion
• 8 oz feta cheese
• ¼ cup fresh parsley
• 2 tbsp fresh dill
• 3 tbsp extra virgin olive oil
• 1.5 tbsp red wine vinegar
• ½ tsp salt
• ¼ tsp black pepper

Instructions

1. 1

   Rinse the tomatoes and cucumber under cold water, then pat dry with paper towels. Core the tomatoes and cut them into 1-inch chunks, removing excess seeds if desired. Cut the cucumber in half lengthwise and slice into half-moons about 0.5 inches thick.

2. 2

   Halve the red onion lengthwise, then slice thinly against the grain. Place the onion slices in a small bowl and cover with cold water for 2-3 minutes to mellow their bite, then drain well.

3. 3

   Cut the feta cheese into 0.5-inch cubes or crumble it by hand into bite-sized pieces. Roughly chop the fresh parsley and dill, keeping them separate if you prefer distinct herb flavors.

4. 4

   Combine the tomatoes, cucumber, and drained onion in a large bowl. Whisk together the olive oil and red wine vinegar in a small bowl until emulsified, then season with salt and pepper.

5. 5

   Pour the vinaigrette over the vegetables and toss gently to coat, being careful not to break down the tomatoes. Add the feta cheese and fresh herbs, then toss once more with a light hand until just combined.

6. 6

   Taste and adjust seasoning with additional salt, pepper, or vinegar as needed. Serve immediately at room temperature, or chill for up to 2 hours before serving if preferred.

Tools you’ll need

• Large mixing bowl
• Small mixing bowl
• Whisk
• Paper towels

More recipes like this

• 

  Vietnamese Chicken Curry (Cà Ri Gà)

  28 min

• 

  Chocolate Hazelnut Croissant

  25 min

• 

  Patatas Bravas

  25 min

• 

  Quick Chicken and Leek Pie

  28 min