Bulgarian Mixed Salad
At a Glance
- Prep
- 55 minutes
- Total
- 55 minutes
- Servings
- 4 serving(s)
Categories
- Salad
- Side Dish
- Vegetable
- Bulgarian
- European
- No-cook
- Easy
- No-Cook
Dietary
- Low Cholesterol
- Vegan
- Vegetarian
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
This is a salad for people who love onions and olives. You might want to use Vidalia or Maui onions for a slightly sweeter flavor. The preparation time includes time the onions and cucumber stand. The recipe comes from "The Best of Slavic Cooking" by Alojzije Kapetanovic and Ruzica Kapetanovic.
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Equipment
Knife, cutting board, mixing bowl, small bowl
Ingredients
- 2 cucumbers
- 1 tomatoes, sliced
- 1 onion, thinly sliced
- 1 green pepper, sliced
- 1/4 cup black olives, chopped
- 2 tablespoons red wine vinegar
- 1/4 teaspoon paprika
- 5 tablespoons olive oil
- 2 garlic cloves, minced
- salt and pepper
Instructions
Peel the cucumbers and cut them in half lengthwise, then cut into slices.
Salt the cucumbers and the onions separately and let stand for 30-45 minutes.
For the dressing, mix the vinegar, paprika, olive oil and garlic.
Drain the cucumbers, and combine them with the onion, green pepper and olives.
Pour 2/3 of the dressing over the salad and toss.
Place the sliced tomato on top and drizzle remaining dressing over the tomatoes.
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