This is a recipe for shopska salata – ‘shopska’ refers to residents of Sofia (Shoppi). I ate this every day I was in Bulgaria and it never got played out. Probably because I ate a different version of it everywhere I went, despite the fact that all shopska salata seems based on the same tomato-cucumber-feta trinity. Technically, the cheese is not feta but sirene. It is a white brine cow/sheep cheese for which feta is a fair substitute.
4 green onions, chopped
4 medium size tomatoes, cubed
1 cucumber, cubed
1 green pepper- seeded, roasted, peeled, and chopped
1 red pepper- seeded, roasted, peeled, and chopped
feta cheese, to be grated over salad
salt, pepper, vinegar and olive oil
I have made this salad often without peppers, green onions, parsley, or vinegar. The printed recipe for shopska salad generally tends to include these things, but the shopskas I was fed did not always. The easiest way to deal with roasting the peppers seems to be cutting them into strips and baking them in the oven with olive oil and salt until they are soft and sweet, then adding them, peeled and chopped, to the salad once they have cooled to room temperature. Dress the cucumber, tomato, peppers, green onion, and parsley in salt and pepper, and lightly in vinegar and oil. The presentation for this salad involves piling the vegetable ingredients on a plate, and lastly, covering them with grated feta.