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Shopska salad with seasonal cherry tomatoes, roasted peppers and feta
- Bettina Campolucci Bordi
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Serves 4
Easy
Prep: 15 mins
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Plant-based chef and wellness educator Bettina shares her Bulgarian-inspired spring salad that's full of goodness and vibrant flavour
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Try this Bulgarian-inspired salad, then discover how to cook like a local from the Balkans. Try our Greek salad recipe, then discover more Mediterranean recipes and dinner recipes packed with healthy fats.
"Everyone knows what a Greek salad is, but have you heard of a shopska salad? It follows the same principles as the Mediterranean salad – let me show you why. I spent lots of summers in Bulgaria growing up, and this is one of the dishes that takes me straight back.
It starts with with onions: I use a trick I learnt from my Italian father-in-law, marinate them first in vinegar and salt. It helps break them down, softens the sharpness and makes them a little bit easier to digest. Followed by tomatoes, cucumbers, and peppers, all packed with fibre, freshness and nutrients that are brilliant for your gut. I like adding charred peppers which are easier to digest and as they're cooked, can help with better absorption of some nutrients.
I love generous lashings of olive oil for healthy fats, the live apple cider vinegar to support digestion and olives for an extra boost of goodness. Then it's finished off with goat's feta, which can be a little bit gentler on the gut, but still gives you that creamy, salted finish. So simple and such a beautiful example of how delicious Mediterranean-style eating can be. It's a perfect spring salad and one I keep going back to again and again."
Shopska salad with seasonal cherry tomatoes, roasted peppers and feta recipe
Ingredients
-
1 small red onion
thinly sliced
-
1 tbsp live apple cider vinegar
-
300g seasonal cherry tomatoes
-
1 cucumber
-
180g pre-roasted peppers
drained
-
generous drizzle extra-virgin olive oil
-
150g goat's feta
grated
-
black olives (kalamata)
to serve
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Method
-
step 1
Marinate the sliced red onion in the vinegar and add a sprinkle of salt.
-
step 2
Halve the cherry tomatoes and put them in a bowl. Chop the cucumber into small pieces. Slice the pre-roasted peppers into strips, then add them to the bowl with the tomatoes and cucumbers.
-
step 3
Dress generously with the olive oil, a little salt and plenty of black pepper and toss gently so everything is well combined. Transfer to a serving plate or bowl, then generously grate the feta over the top and add some black olives for extra goodness and saltiness. Serve straight away.
Authors
Bettina Campolucci Bordi
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