The addicting, refreshing national dish of Bulgaria. Chopped vegetables with a sunflower dressing and tons of Bulgarian Feta.
3 - 4 tomatoes, diced
1/2 onion, diced
1/2 cucumber, diced (I prefer English seedless)
1 red bell pepper (raw or roasted), diced
1/2 cup chopped parsley
1/2 cup sunflower oil
1/4 cup red wine vinegar
1 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon sugar
2/3 pound Bulgarian Feta cheese
Place chopped tomatoes, onions, cucumber, red bell pepper and parsley in a large bowl. In a medium bowl, whisk together sunflower oil, vinegar, garlic, salt, pepper and sugar. Pour over chopped vegetables and mix well. Crumble feta all over the top of the salad. Best served at room temperature. Serves 4. Note: If you have any leftovers, refrigerate - and it tastes great the next day, too.