Shopska salata is a Bulgarian salad (however it is also popular in Bosnia, Croatia, Romania, and other countries in that general European region).
I decided to make this a couple weeks ago as part of my international Shabbat dinner. I served it with the gazpacho and the arroz con pollo. I made it without the cheese for kashrut reasons, however, the cheese seems to be a hallmark of the salad (this coming from someone who has never visited Bulgaria, Bosnia, Croatia, or Romania).
Original recipe can be found here.
4 diced roma tomatoes
1 cucumber diced (peel or no peel, you decide)
2 chopped green peppers (roasted or raw)
2 chopped red peppers (roasted or raw)
1 yellow onion chopped (or 6 scallions chopped)
2 tablespoons of chopped parsley
Dressing and Topping:
1/2 cup of olive oil
1/4 cup of red wine vinegar
Salt and black pepper
1/2 cup of feta cheese
Combine all of the vegetables. Mix the dressing in a separate container with a lid and make sure to shake the dressing until it is blended. Toss the salad in the dressing and top with the feta cheese.