1Wash the vegetables with cold water and pat dry. The beauty of the salad is to be served in a big salad bowl. Start from peeling the cucumbers and cutting them to thin 1/8” crescents. Clean the green bell pepper from the seeds and slice it to thin 2”long pieces.
2Cut the tomato in half; gently remove the top brown part where the stem was attached to the fruit.
3Slice it to irregular bite size pieces.
4In a small mixing bowl combine 2 tablespoons of sunflower, ½ teaspoon salt, 1 tablespoon chopped parsley and the thinly sliced lengthwise red onion. Mix gently until the onion absorbs the rest of the flavors and this will cut the strong flavor.
5Combine the onion –olive oil mixture with the rest of the salad and with the stainless steel grater shred
6The Bulgarian feta on top. Sprinkle the rest of the parsley and serve.