Shop's salad. Recipe and the correct cooking technology

Shop's salad is one of the most popular and favorite dishes in Bulgaria. Every tourist who at least once visited this country, tried it in a restaurant. Salad Shopt is distinguished by its freshness, light taste and aroma. But one of its main advantages is universality. Since the dish perfectly fits in any lunch and dinner, and also perfectly decorates each festive table. Moreover, the shop salad can become the basis in the diet menu.

But in order to prepare this dish correctly, it is recommended to follow a set of certain principles and follow the traditional national recipe.

Bulgarian sweet pepper (one or two pieces) carefully cover with olive oil. Put it in the baking dish and cook in the oven for at least ten minutes. The temperature should be less than two hundred degrees. The finished product can be determined by the fact that the peel will significantly darken, even become slightly charred. But it's not scary, because thanks to that, inside it it becomes more sweet.

When the pepper is ready, then get the baked vegetable from the mold and place it in a cellophane bag. Very tightly tie it and carefully shake, so that the skin is easily moved away. Pepper should cool down, so that the salad of the shop is very juicy.

Cooled and prepared in this way, the vegetable is peeled, cut into two parts and cut out the stem with the seeds. For proper preparation and original feeding, chop the pepper in the form of thin straws.

Clean four cucumbers only from seeds, but not from the peel, and cut into a medium cube.

A large bulb is divided into two halves and cut very thinly with semirings. Then put in a colander and scald. Leave to merge excess fluid. Very bitter onions are recommended to be chopped, put in a bowl and pour boiling water for half an hour. Then drain the water.

Three large tomatoes cut into medium slices or small slices.

A bunch of dill and parsley is cut very, very finely, and the brynza (two hundred and fifty grams) is medium cubes.

All components are folded into a deep salad bowl, mixed thoroughly and poured with a special mixture-pour. Only in this case it will be possible to say that this is a real shop salad.

The sauce recipe is next. Two large spoons of olive oil mix with one small - balsamic vinegar, as well as salt and ground pepper to taste. Serve the dish immediately, decorating with whole leaves of green salad.

The classic recipe can be supplemented and slightly modified. We offer puff pastry salad.

At the bottom of a flat dish, throw up the hand-torn leaves of the lettuce. Sprinkle them with traditional filling.

Next, decompose the straws of two Bulgarian peppers and several cucumbers. Pour olive oil and sprinkle a little.

Now spread neatly halves of cherry tomatoes (two hundred grams) and boiled quail eggs (five pieces), sliced along.

Sprinkle the dish with herbs and pour a little sauce.

On the surface of the salad, arrange small cubes of salted cheese and whole large olives without pits. Pour out the rest of the pouring, sprinkle with the juice of one lemon.

In addition to this recipe, you can offer a salad "Original". In the evening, cut the red onion into rings and marinate. To do this, you need to boil a glass of salt water, and in the end, pour a small spoonful of table vinegar. Pour it onions and leave for the whole night. The next day two Bulgarian sweet peppers, three cucumbers cut with straw, and one large tomato - slices. Mix all ingredients with onions, sliced greens and olives. Sprinkle with the filling and grate the finely hard cheese. Sprinkle the salad from the shop.

Bon Appetit!