Wow! It’s hard to believe that it’s already the end of January! That means it’s Secret Recipe Club time!
For this month’s SRC, I was paired with Tara of Tara’s Multicultural Table! Tara’s blog is amazing – like it implies, there is tons of food from all over the world. After looking through her delicious Recipe Index, I realized that my exposure to cuisine worldwide has been severely limited! She has recipes from most countries around the world and everything looks scrumptious!
It was a hard choice, but I chose to make her “Shopska Salata” or Bulgarian Salad. It’s kind of like a Greek Salad, but better as there aren’t any olives or harsh huge chunks of onions and the roasted peppers add sweetness and additional depth of flavour. The red wine vinegar adds a fruity undertone, which really complements the salty goat feta.
Roasting the peppers does add additional time and effort to the recipe, but it’s totally worth it.
1 Cucumber (peel and remove seeds if desired)
3 Large Tomatoes
3 large or 6 small green onions
1/4 – 1/2 c. Fresh Parsley, stems discarded
3.5 oz. Goat feta, grated (to be traditional, use Sirene cheese)
Olive oil to taste
Red wine vinegar, to taste
Salt, to taste
Pepper,to taste (optional)
- Heat oven to 400F. Wash peppers, remove stems and seeds and cut in half. Rub with a small amount of olive oil and place face down on a lined cookie sheet.
- Bake for 25 minutes, then flip over. Cook for another 5-10 minutes or until peppers are soft, browning and skin looks like it’s separating. Let cool. Once cool, remove skin and chop into bit sized pieces.
- While peppers are cooking, dice tomatoes and place in a strainer. Sprinkle with salt and let them drain until peppers are ready, tossing occasionally to help liquid drain off.
- Chop up the cucumber and finely dice the green onion and parsley and place in a large bowl. Add the peppers and tomatoes. Toss to combine.
- Top with cheese and drizzle with oil and vinegar. Salt as desired.