Recipe by Cameron Ottens
1 or 2 Tomatoes
1 or 2 Cucumbers
1 clove Garlic, finely minced
A small handful of Feta, as much as you like
1 TB Onion, finely chopped
1 TB Parsley, finely chopped
A drizzle of Oil, in Bulgaria it is most common to use Sunflower which I prefer for a salad like this as the stronger flavor of Olive Oil can be a bit much
Salt and Pepper to taste
I use a peeler and remove half the peel of the cucumber so it ends up looking striped. I like the extra flavor a bit of peel gives but don’t like too much of it. Into a bowl, chop the cucumbers, the tomatoes, the parsley, and onion. Drizzle on the oil, season with salt and pepper, toss well. Top with some feta. In Bulgaria we mostly ate a feta that is made with cows milk which has a lovely mild flavor and holds up well if you have any of this salad leftover.