Entree: North Macedonia – National Cuisine – Шопска салата ➤ Šopska salata (Cold chopped salad of tomatoes, cucumbers, peppers and onions topped with grated white brined cheese)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 15 min

Total 45 min

Ingredients

- 4 ripe tomatoes, about 1 lb (450 g), seeded and chopped
- 1 large cucumber, about 8 oz (225 g), peeled if waxed and diced
- 2 medium red bell peppers, roasted, peeled and diced, about 10 oz (280 g)
- 1 small red onion, about 2 oz (60 g), finely chopped
- 1/4 cup (15 g) flat-leaf parsley, chopped
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 tbsp (15 ml) red wine vinegar
- 8 oz (225 g) white brined cheese (sirene or feta), grated or crumbled
- Salt to taste
- Freshly ground black pepper to taste

Instructions

1. Roast the red peppers directly over a gas flame or under a broiler until skin is blackened and blistered on all sides; place in a bowl, cover for 10 minutes, then peel, remove seeds and dice.
2. In a large bowl combine the chopped tomatoes, cucumber, roasted red peppers, finely chopped red onion and parsley; toss gently to combine.
3. Drizzle the olive oil and red wine vinegar over the vegetables, season with salt and pepper, and toss again until evenly coated.
4. Transfer to a serving platter and pile the grated white brined cheese on top (or sprinkle evenly if preferred); let rest 10–15 minutes for flavors to meld, then serve chilled or at room temperature.