Bulgarian Mixed Salad
From: Folk Dancer
This is a salad for people who love onions and olives. You might want to use Vidalia or Maui onions for a slightly sweeter flavor. The recipe comes from "The Best of Slavic Cooking" by Alojzije Kapetanovic and Ruzica Kapetanovic.
- 2 cucumbers
- 1 tomato, sliced
- 1 onion, thinly sliced
- 1 green pepper, sliced
- 1/4 cup black olives, chopped
- 2 tablespoons red wine vinegar
- 1/4 teaspoon paprika
- 5 tablespoons olive oil
- 2 cloves garlic, minced
- salt and pepper
Peel the cucumbers and cut them in half lengthwise, then cut into slices.
Salt the cucumbers and the onions separately and let stand for 30-45 minutes.
For the dressing, mix the vinegar, paprika, olive oil and garlic.
Drain the cucumbers, and combine them with the onion, green pepper and olives.
Pour 2/3 of the dressing over the salad and toss.
Place the sliced tomato on top and drizzle remaing dressing over the tomatoes.