Mediterranean Shepherd Salad

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October 12, 2015


4 Servings

4 Heirloom tomatoes 1 cucumber

1 green bell pepper 1 red roasted pepper 1?4 cup black olives

1/2 red onion, thinly sliced lengthwise

2 tablespoons freshly chopped parsley 2 oz Bulgarian White Cheese Sunflower oil

1/2 teaspoon salt


1Wash the vegetables with cold water and pat dry. Cut the cucumbers to thin 1/8” crescents. Clean the green bell pepper from the seeds and slice it to thin 2”long pieces. repeat the same with the roasted peppers.

2Peel of the skin if the tomatoes and cut them irregular bite size pieces.

3In a small mixing bowl combine 2 tablespoons of sunflower, 1?2 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.

4Combine the onion –olive oil mixture with the rest of the salad and with the stainless steel grater shred.

5The Bulgarian feta and olives on top. Sprinkle the rest of the parsley and serve.


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