… and the bog standard

For about twenty yeays, I have been making this salad, without fail, at least twice a week. First encountered as Шопска салата in Bulgaria, it became a faithful dinner staple and one of the more helathy components of my diet over the years.


There is no recipe. I just make sure the tomatoes, cucumber and pepper is of decent quality, I use sea salt and freshly ground pepper and Equal Exchange olive oil, but that’s all matter of personal taste. Ewe cheese, of course.  The basil is really just for the photo. Bowl from Oriental City (sadly, long gone) in Colindale, London.