Chef-tested recipe
Tomatoes, cucumber, peppers and onion finished with a generous layer of grated white brined cheese.
Recipe at a glance
- Servings
- 4 servings
- Prep Time
- 20 minutes
- Cook Time
- 10 minutes optional
- Total Time
- 30 minutes
- Cuisine
- Bulgarian
- Course
- Salad
- Cooking Method
- Fresh preparation
- Difficulty
- Easy
- Best Served With
- Grilled meats, bread or mezze-style dishes
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Ingredients
- 500 g ripe tomatoes, cut into chunks
- 350 g cucumber, diced
- 180 g red or green pepper
- 100 g red onion, thinly sliced
- 180 g Bulgarian sirene or feta-style cheese
- 20 g parsley, chopped
- 30 ml sunflower or olive oil paid link
- 15 ml red wine vinegar, optional
- 2 g fine salt, or to taste paid link
- 1 g black pepper
Method
If desired, blister the peppers under a hot grill or over a flame, then peel, seed and cool. Otherwise use them raw.
Combine tomatoes, cucumber, pepper and onion in a serving bowl.
Season lightly with salt, black pepper, oil and optional vinegar. Toss gently.
Grate or crumble the sirene generously over the surface.
Finish with parsley and serve immediately.
Beginner Technique Notes
- Salt cautiously because brined cheese is already salty.
- Use ripe tomatoes; the salad depends on vegetable quality.
- Add the cheese last so the presentation remains distinct.
Substitutions
- Use a good feta-style cheese if Bulgarian sirene is unavailable.
- Sunflower oil gives a neutral profile; olive oil is also suitable.
Storage
Best served immediately. Refrigerate leftovers for up to 1 day; the vegetables will release water as they sit.
Allergen Notes
Contains milk.
Always Cook with Heart. Always!
