Classic shepherd's salad
If you have decided to go for the classics, be sure to try our other classics, namely our Greek salad or the traditional Shopska salad.
Ingredients · Servings 4
- tomatoes - 4 pcs.
- cucumbers - 1 pc.
- peppers - 3 pcs. roasted
- ham - 300 g
- cheese - 300 g
- yellow cheese - 300 g
- corn - 1 small can
- mushrooms - 1/2 jar, pickled
- olives - 12 pcs.
- parsley - 2 - 3 sprigs
- onion - 1 head
- oil
- vinegar
- that
Method · 25 min
- First, prepare all the vegetables for the salad. Wash the tomatoes well and cut them into medium cubes to preserve their juiciness. Wash the cucumber as well and cut them into cubes or half-moons according to preference. Peel the onion and cut it into thin half-moons or small cubes to distribute it evenly in the salad.
- Peel the roasted peppers, if necessary, remove the seeds and cut into strips or small pieces.
- Drain the marinated mushrooms well from the marinade and cut them into smaller pieces if they are larger. Pour the corn into a colander and let it drain well.
- The ham is cut into small cubes, and the yellow cheese can be cut into cubes or grated on a coarse grater. The parsley is washed, dried and finely chopped.
- In a large bowl or on individual serving plates, begin assembling the salad. First, place the cucumbers and tomatoes, then add the onion, corn, and marinated mushrooms. Top with the sliced ham and roasted peppers. Next, add the yellow cheese, which adds density and rich flavor to the salad.
- Grate the cheese on a coarse grater and spread it on top to cover the rest of the ingredients. Season the salad with a little salt, oil and vinegar to taste.
- If desired, you can add a boiled egg, cut into quarters, which makes the salad even more filling.
- The shepherd's salad is garnished with olives and sprinkled with a little finely chopped parsley before serving.
- The classic shepherd's salad is ready.
