Bulgarian Salad
I've been avoiding this Bulgarian salad recipe for so long, but yesterday I really wanted it. I had all I needed. The salad contains the ingredients I'm allowed to eat in the evenings in a weight loss diet (of course, in reasonable amounts). So, I started making it. We all liked it a lot. It's filling and the dressing with yolks and vinaigrette makes it very tasty. And the cheese on top is the "icing on the cake", it just makes it more beautiful and much more delicious.
It's perfect for a dinner (if you eat it without bread), hearty and interesting. I would also recommend this salad for any occasion. It's handsome and it also has a pretty fresh taste thanks to the vegetables. Just make sure to serve it immediately, so that the vegetables won't get to release too much juice.
Prepare the vegetables - wash, clean etc.
Boil the eggs for 10 minutes, keep in cold water for another 15 minutes, then peel and let cool.
Cut the cucumbers into larger cubes and place in the salad bowl.
The same with the peppers.
And the tomatoes.
Finely chop the onions and parsley and add to the bowl.
Separate the whites from yolks from two eggs.
Cut the egg whites into cubes and add to the salad.
Cut the ham into cubes, add to the bowl.
In a small bowl, make the dressing for the salad: combine the oil with the lemon juice, salt and a little pepper.
Pour the dressing over all the vegetables in the bowl.
Crush with your fingers the yolks from two boiled eggs and sprinkle over the salad.
Toss well - the dressing and the yolks will form a delicious sauce that must coat all the ingredients in the salad.
Sprinkle over with telemea (Romanian cheese). I grated it on the small holes side, to make it as fine as possible.
Garnish with egg cut into quarters (the one that we saved for decoration).
And a sprig of parsley, if you like.
It would be best to serve the salad immediately after mixing it with the dressing, or at least within 15 minutes.
Enjoy!
