Bulgarian Tomato Salad
The plainest Bulgarian summer salad — ripe tomatoes, onion and parsley with sunflower oil and a splash of vinegar, salted early enough that the tomatoes release their juice into a dressing of their own.
Ingredients
Ingredients
- 800 g ripe tomatoes
- 1 medium onion
- 0.5 bunch parsley, chopped
- 3 tbsp sunflower oil
- 1 tbsp red wine vinegar
- to taste salt
Nutrition (estimated)
medium confidenceRecipe total: 599 kcal · P 8.5g · C 41.9g · F 46.7g
Estimated from 5 of 6 ingredients
Approximate estimate, calculated from the ingredients.
Steps
Steps
- 1Cut the tomatoes into wedges or large chunks over the serving bowl, so none of the juice is lost: it becomes half of the dressing.
- 2Slice the onion into thin half-moons, rub it with a pinch of salt and squeeze lightly with your fingers to soften its bite.
- 3Add the onion and parsley to the tomatoes, salt generously and pour over the oil and vinegar.
- 4Toss gently and leave for 5 minutes, so the salt draws the juice out of the tomatoes and it mixes with the oil at the bottom of the bowl. Serve at room temperature, never straight from the fridge.
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Questions and answers
How long does Bulgarian Tomato Salad take to make?
About 10 minutes.
What ingredients do you need for Bulgarian Tomato Salad?
6 ingredients: ripe tomatoes, onion, parsley, sunflower oil, red wine vinegar, salt.
How many servings does this Bulgarian Tomato Salad recipe make?
4 servings. The servings buttons above the ingredients rescale every amount.
How many calories are in a serving of Bulgarian Tomato Salad?
About 150 kcal, with 2.1 g protein, 10.5 g carbohydrate and 11.7 g fat. This is an estimate from the ingredients, not a lab analysis.
Which diets does this Bulgarian Tomato Salad recipe suit?
It is vegan and gluten-free.
What cuisine is Bulgarian Tomato Salad?
Bulgarian Tomato Salad comes from Bulgarian cuisine.
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