Boston does not have the best weather on planet Earth, not even close. Winters last for about 6 months, summers 1-2 months and the rest of the time it’s rainy and gloomy just like the past week. Or is it the past two weeks? Regardless, I still need to feel like it’s summer and since the sun refuses to cooperate I decided to take matters in my own hands and make a dish that reminds me of my favorite season. This is a salad I used to eat at the seaside in Romania. I entitled this recipe Summer Salad but in Romania it’s called Bulgarian Salad. No clue why it has that name as I see no connection between our neighbor to the south and this salad.
There are many variations on it so here is my version. I find this salad to be not only delicious but also nutritious. I hope you enjoy it as much as I do. Bon Appetit!
1 large tomato
1 large red pepper
1 cucumber or 1/2 a cucumber if the cucumber is very large
15-20 black Kalamata olives
1 or 2 hard boiled egg
1 or 2 tablespoons of chopped fresh dill
1 tablespoon olive oil
1/3 tablespoon balsamic vinegar
Salt and black pepper to taste
Chop all vegetables. In a bowl whisk the olive oil and vinegar until well-combined. Mix the vegetables with the oil and vinegar, olives and dill. Cut the feta in cubes, slice the eggs and add them on top of the salad.