|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Tomato Salad with Feta Cheese / Shopska Salata |
|
Serves: 4 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Tomato Salad with Feta Cheese / Shopska Salata recipe on the web!!BULGARIA Late one evening in Washington, D.C., after a grueling day on a book tour, I sat back in my room at the Jefferson Hotel and ordered room service. I was obligingly served by one Kiril Mitov, a young Bulgarian putting himself through school by working the swing shift at the hotel. We got to talking about books and barbecue, and soon he was telling me about cookouts in Sofia. No Bulgarian barbecue would be complete without this salad, he said, which takes its name from a rural region outside Sofia, and it owes its distinctive tang to snow-white Bulgarian feta cheese. Shopska salata is the traditional accompaniment to Bulgarian Burgers and Bosnian Three-Meat Patties. _ tomatoes, large fresh and ripe _ green bell pepper, medium, stemmed and seeded _ to 2 onions, spring, both white and green parts ___ c parsley, coarsely chopped fresh Italian (flat-leaf) ___ c olive oil, extra-virgin _ tbs red wine vinegar, or more to taste Salt and freshly ground black pepper, to taste _ oz feta cheese, preferably Bulgarian, drained 1. Core the tomatoes and cut into 1-inch cubes. Cut the pepper and onion into 1/4-inch dice. Combine the vegetables in a serving bowl with the parsley, olive oil, 1 tablespoon vinegar, and salt and pepper. Toss gently but thoroughly to mix. Correct the seasoning, adding salt, pepper, or vinegar as necessary; the salad should be highly seasoned. 2. Coarsely grate or crumble the cheese on top and serve immediately. Serves 4 Note: If spring onions are not available, 4 scallions (both white and green parts) or 1/2 small red onion may be substituted. Recipe from The Barbecue! Bible by Steven Raichlen Copyright 2009 by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing. Spanish Grilled Vegetable Salad / Escalivada Lebanese Eggplant Salad / Salafat el Rahab Moroccan Egglplant Salad / Salade d'Aubergines Grilled Zucchini Salad Grilled Vegetable Caponata Spicy Thai Grilled Beef Salad / Yam Nua Yang Grilled Pork With a Sweet-Tart Dressing / Pork Laab Persian Chicken Salad With Pickles and Olives Grilled Chicken Salad With Indian Spices / Murgh Chaat Quick Chaat Mix Grilled Salade Nicoise Vietnamese Salad Plate Turkish Radish Salad Plate Lebanese Crudites Plate Javanese Long Bean Salad Plate With Cabbage Wedges / Lalapan Long Beans With Fresh Coconut Spicy Japanese Bean Sprout Salad Shirazi Cucumber, Tomato, and Onion Salad Balinese Cucumber Salad Potato Salad With Caramelized Onions Two-Tone Potato Salad Spicy Daikon Spicy Fruit in a Tamarind Dressing / Rujak Sesame Spinach Tomato Salad with Feta Cheese / Shopska Salata Tomato and Shallot Salad Shepherd's Salad / Coran Salatasi Three Hots Salad Korean Lettuce and Onion Salad La Cabana's House Salad A Different Greek Salad / Marlo Salata |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
