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.

Ingredients
Cucumber
1 piece
Bell pepper
1 piece
Tomatoes
300 g
Egg
3 pieces
2 in the salad and 1 for the garnish
Chicken ham
200 g
Green onions
2 pieces
Fresh parsley
0.5 bunches
Salty cheese
200 g
Extravirgin olive oil
3 tbsp
Lemon juice
1 tbsp
Salt
1 tsp
and pepper to taste
Step by step
Step 1

Prepare the vegetables - wash, clean etc.

Bulgarian Salad - Step 1
Step 2

Boil the eggs for 10 minutes, keep in cold water for another 15 minutes, then peel and let cool.

Bulgarian Salad - Step 2
Step 3

Cut the cucumbers into larger cubes and place in the salad bowl.

Bulgarian Salad - Step 3
Step 4

The same with the peppers.

Bulgarian Salad - Step 4
Step 5

And the tomatoes.

Bulgarian Salad - Step 5
Step 6

Finely chop the onions and parsley and add to the bowl.

Bulgarian Salad - Step 6
Step 7

Separate the whites from yolks from two eggs.

Bulgarian Salad - Step 7
Step 8

Cut the egg whites into cubes and add to the salad.

Bulgarian Salad - Step 8
Step 9

Cut the ham into cubes, add to the bowl.

Bulgarian Salad - Step 9
Step 10

In a small bowl, make the dressing for the salad: combine the oil with the lemon juice, salt and a little pepper.

Bulgarian Salad - Step 10
Step 11

Pour the dressing over all the vegetables in the bowl.

Bulgarian Salad - Step 11
Step 12

Crush with your fingers the yolks from two boiled eggs and sprinkle over the salad.

Bulgarian Salad - Step 12
Step 13

Toss well - the dressing and the yolks will form a delicious sauce that must coat all the ingredients in the salad.

Bulgarian Salad - Step 13
Step 14

Sprinkle over with telemea (Romanian cheese). I grated it on the small holes side, to make it as fine as possible.

Bulgarian Salad - Step 14
Step 15

Garnish with egg cut into quarters (the one that we saved for decoration).

Bulgarian Salad - Step 15
Step 16

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!

Bulgarian Salad - Step 16
Quantity: 2 kg (4-5 servings)
Prep time:
15 min
Difficulty: easy
Ready in: 60 min