Bulgarian salad with eggs and vegetables

Name: Bulgarian salad with eggs and vegetables
Ingredients: 1000 ml water; 2 eggs; 6 cherry tomatoes; 1 red kapia pepper; 1 yellow bell pepper; 1 green bell pepper; 1 medium red onion (150 g); 2 cucumbers; 1/2 teaspoon salt; 1/4 teaspoon ground pepper; 15 ml balsamic vinegar; 15 ml olive oil; 60 g grated telemea cheese; 2 sprigs fresh dill; 30 g olives (optional); 50 g pressed ham (optional)

Salad - Bulgarian salad with eggs and vegetables by Otilia I. - Recipia

With Salad Chef Smart, I dice the vegetables into even cubes for Bulgarian salad with eggs and vegetables, and slice the eggs and tomatoes separately for garnish. The salad brings together raw vegetables, hard-boiled eggs and grated cheese, with balsamic vinegar and dill, in a hearty bowl; I serve it plain, without olives or ham, as a meal, and I prefer small dice. Preparation: 20 minutes. Cooking: 10 minutes. Total time: 30 minutes. Serves: 2. Approximately 330 kcal and 14 g protein per serving.

Ingredients

For the salad

1000 ml water
2 eggs
6 cherry tomatoes
1 red kapia pepper
1 yellow bell pepper
1 green bell pepper
1 medium red onion (150 g)
2 cucumbers
1/2 teaspoon salt
1/4 teaspoon ground pepper
15 ml balsamic vinegar
15 ml olive oil
60 g grated telemea cheese
2 sprigs fresh dill
30 g olives (optional)
50 g pressed ham (optional)

Preparation

1. Boil the eggs in 1000 ml boiling water for 10 minutes, until hard-boiled. Cool them and peel. 2. Wash and drain the vegetables. Cut them in half lengthwise; set aside 1 cucumber and 2 cherry tomatoes for garnish. Remove the stems, ribs and seeds from the peppers, then peel the onion. 3. Fit the dicing blade into Salad Chef Smart and press the remaining vegetable halves through one at a time. Put the cubes in a bowl. 4. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, 15 ml balsamic vinegar and 15 ml olive oil. Toss, then add the grated cheese and chopped dill. If you like, add the olives and diced pressed ham, too. 5. Cut the eggs into quarters with the appliance’s slicing blade, and use the same blade for the 2 reserved tomatoes. Slice the reserved cucumber with the V-shaped blades, then arrange the garnish over the salad.

Notes

The salad is best freshly assembled; if you prepare it ahead, keep the vegetables and eggs separate, covered in the fridge, and dress it at the table. Choose firm cucumbers and cherry tomatoes, especially the ones set aside for garnish. With Salad Chef Smart, press the lid down firmly; the appliance can be washed under warm running water or in the dishwasher. The olives and pressed ham are optional additions, while the cheese and eggs contain dairy and eggs. I keep the appliance on my kitchen counter and serve the salad with bread.