Since we worked on J’s birthday dinner most of the evening yesterday, we had left overs from smoking meat for our own dinner. We punched it up with a Bulgarian salad which I thought might interest some of my readers.
- 1 large tomato
- 3/4 large cucumber, chopped into half circles
- 1 large bell pepper julienne cut (traditionally green pepper, but we use red)
- 1/3 large onion
- 2 tbsp extra virgin olive oil
- 3/4 cup crumbled feta cheese
- Olives optional