10 brightest salads with bell peppers that you will literally love

You can expect light and satisfying dishes with chicken, beef, cheese, beans and chickpeas.

1. Salad with bell peppers, avocado and cherry tomatoes

Ingredients

1 bell pepper;
1 avocado;
7–8 cherry tomatoes;
3 stalks of green onions;
4–5 sprigs of parsley or cilantro;
1 small lemon;
salt - to taste;
black pepper - to taste.

Manufacturing

Cut the bell pepper and avocado pulp into small cubes, and cherry tomatoes into halves. Chop green onions and parsley. Squeeze the juice out of the lemon.

Place bell peppers, avocado, tomatoes, onions and herbs in one bowl. Salt, pepper and season with lemon juice. Stir.

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2. Salad with baked bell peppers, feta, olives and pine nuts

Ingredients

1 clove of garlic;
3–5 sprigs of basil;
4 bell peppers;
2 tablespoons olive oil;
2 teaspoons reddish wine vinegar;
½ teaspoon dried oregano;
¾ teaspoon salt;
1 pinch of ground black pepper;
1 teaspoon sugar;
3 tablespoons of pine nuts;
60 g feta cheese;
10–12 pitted olives.

Manufacturing

Pass the garlic through a press or chop it with a knife. Chop the basil.

Remove the seeds from the bell peppers and cut the vegetables in half lengthwise. Place on a baking sheet lined with foil and bake for 5-10 minutes at 180°C. Transfer to a bowl, cover with cling film. When the peppers become slightly warm, remove their skins and then cut into medium pieces. Place in a bowl, add olive oil, vinegar, garlic, ⅔ basil, oregano, salt, black pepper and sugar. Leave in the refrigerator for a couple of hours.

Heat a frying pan over medium heat. Fry the pine nuts for 3-4 minutes, stirring constantly. Cool.

Crumble the cheese. Drain the liquid from the olives. Add to the pepper along with the nuts. Stir and sprinkle with remaining basil.

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3. Salad with bell peppers and chickpeas

Ingredients

3 bell peppers;
1 small cucumber;
3 cloves of garlic;
1 can of canned chickpeas (425 ml);
1 small bunch of parsley;
75 g raisins;
2 tablespoons white wine vinegar;
1 tablespoon lemon juice;
salt - to taste;
black pepper - to taste;
1 teaspoon smoked paprika;
4 tablespoons tahini.

Manufacturing

Cut bell peppers and cucumber into small cubes. Pass the garlic through a press or chop it with a knife. Drain the chickpeas. Chop the parsley.

Place vegetables, herbs, chickpeas and raisins in a bowl. Pour in wine vinegar and lemon juice, salt and pepper, add paprika and tahini. Stir well.

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4. Salad with bell peppers, beef and cucumbers

Ingredients

300 g beef;
5–6 tablespoons of vegetable oil;
3–4 cucumbers;
1 teaspoon salt;
1 bell pepper;
1 onion;
2–3 cloves of garlic;
black pepper - to taste;
1 teaspoon sugar;
1 teaspoon coriander;
3 tablespoons soy sauce;
1-2 teaspoons vinegar 9%.

Manufacturing

Boil the beef until done, about an hour. Cool and cut into strips.

Heat oil in a frying pan over medium heat. Brown the meat in 3-5 minutes. Cool.

Cut the cucumbers into medium oblong pieces. Add salt, stir and leave for about 15 minutes at room temperature. Then drain the juice that has separated. Cut the bell pepper into strips and the onion into half rings. Pass the garlic through a press.

Place fried meat with butter, cucumbers, bell peppers and onions in a salad bowl. Pepper, add sugar, coriander and garlic. Season with soy sauce and vinegar. Leave in the refrigerator for 20-30 minutes before serving.

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5. Salad with bell peppers, beans and cucumbers

Ingredients

1 can of canned beans (150–200 g);
1 bell pepper;
1 small cucumber;
1 bunch of cilantro;
1 clove of garlic;
salt - to taste;
black pepper - to taste;
mayonnaise - to taste.

Manufacturing

Drain the liquid from the beans, wash them and place in a colander to drain all the water.

Cut the bell pepper and cucumber into small cubes. Chop the cilantro. Pass the garlic through a press. Mix everything with beans. Salt, pepper and season with mayonnaise.

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6. Salad with bell peppers, eggs and green onions

Ingredients

2 testicles;
½ large bell pepper;
3-4 stalks of green onions;
2–3 sprigs of parsley;
1 tablespoon of yogurt;
1 tablespoon olive oil;
⅓ teaspoon mustard;
½ teaspoon ground black pepper or pepper consistency;
1 pinch of nutmeg.

Manufacturing

Hard boil the eggs for 10 minutes. Cut the bell pepper into small pieces. Chop the cooled eggs the same way or grate them on a large grater. Chop the onion and parsley.

Combine yogurt with butter, mustard, black pepper and nutmeg.

Mix eggs with vegetables and herbs. Season with sauce.

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7. Salad with bell peppers, chicken and carrots

Ingredients

300 g chicken breast fillet;
1 onion;
2 bell peppers;
200 g Korean carrots;
salt - to taste;
pepper - to taste;
2-3 tablespoons of mayonnaise.

Manufacturing

Boil the chicken until done. Cool and cut into small pieces.

Chop the onion, pour boiling water over it and leave for 4-5 minutes. Then drain the liquid.

Cut the bell pepper into strips. Mix with chicken, onions and Korean carrots. Salt, pepper and season with mayonnaise.

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8. Salad with fried bell peppers, chicken and champignons

Ingredients

2 small chicken breasts;
1 can of canned champignons (450 g);
1 carrot;
1 onion;
2 bell peppers;
1–2 tablespoons vegetable oil;
salt - to taste;
pepper - to taste;
3-5 tablespoons of mayonnaise.

Manufacturing

Boil chicken breasts until cooked. Cool and cut into medium pieces along with the mushrooms.

Divide the carrots, onions and bell peppers into small cubes. Fry in oil over medium heat until softened, about 6 to 10 minutes. Cool.

Mix fried vegetables with chicken and mushrooms. Salt, pepper and season with mayonnaise.

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9. Salad with bell pepper and crab sticks

Ingredients

4 testicles;
300 g crab sticks;
1 bell pepper;
2 cucumbers;
200 g hard cheese;
1 small bunch of parsley;
1 clove of garlic;
salt - to taste;
pepper - to taste;
1–2 tablespoons of mayonnaise or sour cream.

Manufacturing

Boil hard-boiled eggs for 10 minutes and cool. Cut the crab sticks into medium pieces, bell pepper, cucumber, eggs and cheese into slightly smaller pieces. Chop the greens. Pass the garlic through a press.

Mix all prepared ingredients. Salt, pepper and season with mayonnaise.

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10. Salad with bell pepper, chicken and apple

Ingredients

200 g chicken breast fillet;
½ onion;
2 tablespoons of water;
1 tablespoon vinegar 9%;
1 small bell pepper;
1 small apple;
1 celery stalk - optional;
salt - to taste;
black pepper - to taste;
1-2 tablespoons of mayonnaise.

Manufacturing

Boil the chicken breast until tender, cool and cut into small pieces.

Divide the onion into half rings, add water and vinegar and leave for 10 minutes. Then remove the liquid. Cut the bell pepper and apple into strips, celery into small pieces.

Place chicken, vegetables and apple in a bowl. Salt, pepper, season with mayonnaise and stir.

Bulgarian salad, recipes for several very tasty Bulgarian salads

Bulgarian salad is part of classic Bulgarian cuisine. Recipes for several very tasty Bulgarian salads: Rhodope salad with cottage cheese and baked peppers, Snezhanka salad and shepherd’s salad.

Bulgarian salad with cottage cheese and baked peppers (Bulgarian Rhodopska salata)

Required products:

4-5 roasted burgundy peppers

3 tablespoons yogurt

3 tablespoons mayonnaise

2-3 cloves of garlic

Salad with cottage cheese and baked peppers

Manufacturing method:

Mix cottage cheese with yogurt and mayonnaise. Peel the fried reddish pepper, cut into small pieces and add the curd mixture to them along with the squeezed garlic. Mix.

Bulgarian salad Snezhanka

Required products:

yogurt – 2200 ml

pickled cucumbers – 650 g

garlic – 4 cloves

vegetable oil – 80 ml.

nuts – nuts 80 g

Manufacturing method:

Cut the cucumbers into small cubes. Add yogurt, previously strained into cheesecloth, finely chopped dill, butter, garlic crushed in salt, crushed walnut kernels and mix everything well.

The salad is decorated with dill sprigs.

Bulgarian salad – Shepherd’s salad (Bulgarian Ovcharska salata)

Required products:

pepper – 1-2 fried, peeled

onion – 1/4 reddish head

mushrooms – 100 g, marinated

cheese – 120 g, crushed

ham – 120 g, cut into small pieces

eggs – 2 hard-boiled

vegetable oil - 4 tablespoons

parsley - a few sprigs

vinegar - to taste

olives – 5 pieces, for decoration

Shepherd's salad (Bulgarian: Ovcharska salata)

Manufacturing method:

Chop tomatoes, cucumbers and peppers. Mix in a bowl and add onion and diced ham and cheese.

Mix carefully, then pour in vegetable oil, vinegar (if you don’t like it, you can add lemon) and add salt to taste.

Cut the cheese on top, put chopped eggs and garnish with olives.

Serve, sprinkled with parsley ahead of time.

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Bulgarian salad: ingredients, recipe with photos, production details

November 24, 2018
Salads
Roman Karpets

Bulgaria is a breathtaking country with its own cultural and culinary traditions. Its cuisine was formed under the influence of its close proximity to Greece and Turkey, so the local population widely consumes vegetables, mushrooms, cheeses and dairy products. They are added to snacks, baked goods, 1st and 2nd courses. This publication will discuss the most noteworthy recipes for Bulgarian salads.

With nuts and cucumbers

This simple salad is very popular far beyond the borders of its own historical homeland. It has a pleasant taste and a light, fresh smell. And what gives it its extraordinary uniqueness is its special sour cream dressing. To quickly prepare a real Bulgarian cucumber salad for yourself and your loved ones, you will need:

100 g walnuts.
2 new cucumbers.
3 cloves of garlic.
Dill, salt, sour cream, dried chili and ground pepper.

Washed cucumbers are cut into cubes and sent to a salad bowl. Peeled nuts and spices are also dumped there. As a result, all this is complemented with a dressing made from sour cream, chopped dill and crushed garlic. Mix the finished salad, cover with a lid and put in the refrigerator for an hour.

With the blue ones

Almost all far-sighted housewives preserve this salad with bell peppers for the winter. In its homeland, it is widely known under the name manjo and is needed among lovers of multi-component vegetable dishes. To prepare it for future use, you will need:

120 g salt.
150 g sugar.
400 g carrots.
2 kg blue ones.
2 kg of sweet pepper.
3 kg of tomatoes.
1.2 kg onions.
2 pods of hot pepper.
1 head of garlic.
1 cup vegetable oil.
½ cup of vinegar.
Peppercorns.

With vegetables and cheese

This popular and delicious Bulgarian salad of tomatoes, cucumbers and soft cheese is better known as Shopska. It has a pleasant taste and light odor. And the freshest greens and olives added to it give it an extraordinary zest. To make it you will need:

150 g feta cheese.
50 g pitted olives.
3 fleshy tomatoes.
2 cucumbers.
2 sweet multi-colored peppers.
1 onion.
Sea salt, parsley, lemon juice and olive oil.

The highlight of making the traditional version of Shopska salad is that tomatoes, cucumbers and cheese are laid out in layers. But we want to offer a simplified interpretation. Washed vegetables are freed from all excess, cut and combined in a deep bowl. Later they are topped with a dressing made from lemon juice, salt and olive oil. In the next step, mix it all carefully and sprinkle with chopped parsley. As a result, the finished salad is decorated with olive rings and pieces of cheese. By the way, the ingredients can be changed at your own discretion. For example, fresh peppers are often replaced with pickled or baked ones.

With greenish tomatoes

The inhabitants of Bulgaria are very fond of various vegetables and dishes made from them. In the summer they eat various Bulgarian cucumber salads, and in the winter they make equally appetizing and healthy homemade preparations from tomatoes and other gifts of the sun. To preserve greenish tomatoes with vegetables, you will need:

150 g sugar.
150 g parsley.
150 g celery greens.
150 g salt.
100 ml vinegar (9%).
4 kg of dense greenish tomatoes.
3.5 kg reddish sweet pepper.
2.5 kg of onions.
Spices and water.

The highlight of making such a salad is that the pepper included in its composition requires preparatory treatment. It is blanched in boiling water, rinsed with ice water, peeled and chopped into narrow strips. Later, sliced tomatoes, onion half rings and chopped herbs are added to it. In the next step, the vegetables are supplemented with salt, sugar, spices and vinegar. All this is mixed, distributed into clean jars, covered with lids and sent for sterilization. After about fifteen minutes, the containers are rolled up with a special key, turned upside down, wrapped and left to cool.

With pickled mushrooms

Despite the fact that this Bulgarian salad is called shepherd's salad, it has nothing in common with rural residents. It was invented in the 90s of the last century by one of the local restaurant chefs, whose name remained unknown. To make it you will need:

150 g pickled mushrooms.
100 g feta cheese.
3 tomatoes.
2 medium sized cucumbers.
1 bell pepper.
½ onion.
Olives and parsley.
Salt, vegetable oil, lemon juice and grape vinegar.

Coarsely chopped tomatoes are combined with slices of peeled cucumbers, mushroom slices and onion half rings. All this is complemented with grated cheese, olives, chopped parsley and strips of sweet pepper. At the final step, add salt to the contents of the container and pour over a dressing consisting of grape vinegar, lemon juice and vegetable oil. The highlight of this salad is that, if desired, it can simply be supplemented with other ingredients. To make it more satisfying, add a little finely chopped ham and cheese shavings.

With vegetables and capers

This light, catchy and very tasty Bulgarian salad comes out indescribably fragrant and beautiful. Therefore, there is no shame in placing it not only on the dinner table, but also on the formal table. To prepare it for yourself and your family, you will need:

50 g hard cheese.
2 tomatoes.
4 sweet peppers.
1 onion.
1 cucumber.
½ can pitted olives.
1 tsp. vinegar.
2 tbsp. l. capers.
Salt, vegetable oil and herbs.

The washed peppers are baked in the oven, cooled, peeled and cut into small pieces. At the next step, add cucumber and tomato cubes, olive rings and chopped herbs. All this is complemented with onion half rings, slightly mashed with salt, and capers. The finished salad is poured with a mixture of vegetable oil and vinegar, and later sprinkled with grated cheese.

With shrimp and crab sticks

This fascinating Bulgarian salad will probably appeal to seafood lovers. It is a very successful combination of vegetables, shrimp, crab sticks and herbs. To prepare it at home, you will need:

500 g of Adyghe cheese.
1 kg of unpeeled shrimp.
2 packs of crab sticks.
1 can of pitted olives.
2 tomatoes.
1 small onion.
½ lemon.
Salt, parsley, lettuce and vegetable oil.

With beans and cheese

This nutritious Bulgarian salad will probably end up in the personal culinary treasure chest of every legume lover. It turns out not only tasty, but also quite filling, which means it can replace a real lunch. To prepare it, you will need:

200 g feta cheese.
100 g beans.
4 cloves of garlic.
1 bunch of cilantro.
1 lemon.
1 tsp. smoked paprika.
2 tbsp. l. olive oils.
Salt and water.

The highlight of this salad is that you need to start making it several hours before it is supposed to be served. The washed beans are soaked in cold water overnight (that is, in the dark) and then boiled in salted boiling water. Once it is one hundred percent ready, it is supplemented with mashed cheese, chopped herbs, crushed garlic, lemon juice and vegetable oil. The resulting salad is carefully mixed and sprinkled with smoked paprika.

With potatoes

This hearty and very simple salad will add plenty to your regular diet and quickly feed a hungry family. To make it you will need:

400 g potatoes.
50 g olives (preferably pitted).
50 g parsley.
1 large onion.
Salt, vegetable oil and vinegar.

The washed potatoes are boiled directly in the skins, cooled one hundred percent, peeled, cut into cubes and dumped into a deep bowl. Chopped onions, chopped herbs and olive rings are also sent there. All this is added with salt and mixed carefully. At the final step, the finished salad is seasoned with a sauce made from vegetable oil and a small amount of vinegar.

Bulgarian salad recipes

The most recognizable Bulgarian salad all over the world is called Shopska. It consists of the freshest and baked vegetables, as well as cheese, production does not take much time, you can see this for yourself by reading our step-by-step recipe for Shopska salad. But Bulgarian cuisine is rich in more than just Shopska salad. In it you can find a huge number of exciting recipes, including various salads.

Due to its geographical location, Bulgarian cuisine has adopted some Greek and Turkish traditions. The freshest vegetables and cheeses are widely used in cooking. Almost all salads in Bulgarian cuisine have a vegetable base.

Bulgarian salad recipes

Shepherd's salad with pickled mushrooms and feta cheese

To make this state Bulgarian dish you will need 500 grams of tomatoes, 250 grams of cucumbers, 100 grams of baked (you can also use fresh) bell peppers, 100 grams of pickled mushrooms, one onion, two boiled eggs, 100 grams of feta cheese, parsley, olives. For dressing, vegetable oil and vinegar.

Try cutting tomatoes into small triangles, and cucumbers, mushrooms and peppers into circles. Finely chop the onion and greens. Add salt and vinegar to the chopped vegetables and stir. Sprinkle with grated cheese. This salad should be decorated with large slices of egg on top. Also, for those who like a win-win combination of feta cheese and vegetables, we offer this recipe for vegetable salad with feta cheese.

Salad with beans and vegetables

Bulgarian salads, like the cuisine of this country for us, are completely, very sensitive to beans. Beans should be taken fresh, collected at the moment the seed begins to form. Instead of beans, you can also add green beans to the salad (but the taste will be different). Ingredients: 400 grams of beans, one onion, parsley, vegetable oil and vinegar, two pickled cucumbers. Boil the beans, mix with finely chopped pickled cucumber and chopped parsley, season with vegetable oil and vinegar.

Potato salad with olives

Bulgarian salad with cheese is a classic. The tradition began, naturally, with the popular Shopska salad. But in Bulgarian cuisine there are salad options in which cheese is not used. To pamper your guests or family with this state salad, you need to take 400 grams of potatoes, one onion, parsley and olives. For dressing, vegetable oil and vinegar are usually used. The potatoes need to be boiled unpeeled. After cooking, peel and cut into small cubes. Add olives and herbs, season with oil and vinegar.

This is interesting! When making most Bulgarian salads, which include tomatoes, bell peppers or cucumbers, it is customary to peel the vegetables.

Bulgarian yoghurt salad

To make it, you need to purchase two new cucumbers, 250 grams of kiselo mlyako (a type of yogurt), two cloves of garlic, walnuts, and dill. Grate the cucumbers on a large grater, finely chop the dill, and pass the garlic through a garlic press. Chop the nuts and mix all the salad ingredients with yogurt. The salad needs to sit in the refrigerator for some time. Fruit salads are also prepared with yogurt.

All the salad recipes listed in this article for us go perfectly as an appetizer to the classic Bulgarian vodka raki. You can also try drinking them with our regular vodka. But before all that, these salads are noteworthy recipes from state cuisine that will look great on any table, even a non-alcoholic one.