Ingrédients (4 portions)

Cucumber 1 sliced

Tomatoes 3 cups

Red Onion 1/4

Green Bell Pepper 1 chopped

Salt 1 tsp

Olive Oil 1/4 cup

Feta 1/3 cup

Parsley 2 tbsp chopped

Préparation

Chop the vegetables and place them in a bowl.

Lightly salt and let sit for 5 minutes to draw out the juices.

Add the olive oil and mix gently.

Cover and refrigerate until dinner, ideally with the feta kept separately.

Just before serving, add crumbled feta and parsley.

Notes & Astuces du chef

This recipe is based on an actual recipe: https://cookinglsl.com/shopska-salad-recipe-bulgarian-tomato-and-cucumber-salad/#wprm-recipe-container-35244. This is a summarized/adapted version for a make-ahead dinner; keep the dressing separate for delicate salads. Estimated nutrition per serving unless otherwise indicated.

COOKING MEALS BOOK

Dîner

(sans titre)

Difficulté Easy	Préparation 15 min	Cuisson - min	Repos 60 min	Portions 4
Méthode No cook	Origine Bulgare	Catégorie Dîner	Visibilité Publique

Ingrédients (4 portions)

Cucumber 1 sliced
Tomatoes 3 cups
Red Onion 1/4
Green Bell Pepper 1 chopped
Salt 1 tsp
Olive Oil 1/4 cup
Feta 1/3 cup
Parsley 2 tbsp chopped

Préparation

Chop the vegetables and place them in a bowl.
Lightly salt and let sit for 5 minutes to draw out the juices.
Add the olive oil and mix gently.
Cover and refrigerate until dinner, ideally with the feta kept separately.
Just before serving, add crumbled feta and parsley.

Notes & Astuces du chef

Informations nutritionnelles (par portion)

210 kcal

Calories

Protéines

12g

Glucides

16g

Lipides

Fibres

520mg

Sodium

(sans titre)

Ingrédients (4 portions)

Préparation

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(sans titre)