Name: Slow-Fermented Bulgarian Shopska Salad with Olives and Cheese
Total time: 45 min
Yield: 2 servings
Cuisine: Bulgarian
Ingredients: 2 large tomatoes; 1 cucumber; 1 green bell pepper; 1 small red onion; 100g feta cheese; 1/4 cup black olives; 2 tablespoons olive oil; 1 tablespoon red wine vinegar; Salt and pepper to taste; Fresh dill for garnish; 1 teaspoon salt for fermentation

Slow-Fermented Bulgarian Shopska Salad with Olives and Cheese

A Bulgarian salad with tomatoes, cucumbers, olives, and cheese, featuring a slow-fermented vegetable base for enhanced flavor, a staple in Eastern European cuisine.

45 minutes2 servings

Method

Chop tomatoes, cucumber, bell pepper, and red onion into bite-sized pieces.
In a large bowl, combine the vegetables and sprinkle 1 teaspoon of salt over them.
Let the vegetables sit for 30 minutes to draw out moisture and begin fermentation, then drain and rinse thoroughly.
In a large bowl, combine the drained vegetables.
Add black olives and crumbled feta cheese.
In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper.
Pour the dressing over the salad and toss gently.
Garnish with fresh dill before serving.