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Fresh and very easy to make, this village salad is perfect for summer.
With just a few pantry(fridge) staple ingredients, you can prepare it in minutes.
It has been gorgeous outside!
And I’ve been enjoying every second of it.
This means more effortless recipes are about to come.
This is a Bulgarian salad, and it is usually served without the lettuce there.
Restaurants here in the US, serve it with chopped lettuce, which I don’t mind.
I did not plan on posting this recipe, because it is so simple, I can’t even call it a recipe.
But when I went to a Bulgarian place with some friends, one of my girlfriends suggested that I should share the recipe on my blog.
The truth is – I did take pictures of it a few weeks back, but I knew I was not posting it.
Then I thought, why not!
I’ll just quickly share it and hope some of you like it!
What brings the most flavor to this salad are the fire (gas) grilled sweet long red peppers.
I love making them in the summer.
Of course you can use roasted red peppers from a jar, if you aren’t up to grilling/roasting peppers.
Everything else are – well  known ingredients like tomatoes, cucumbers (not all versions have cucumbers), onions and white beans from a can.
The dressing is light – olive oil and apple cider vinegar.
Enjoy your day guys! Enough said, just another simple summer salad recipe.
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Village Salad
Ingredients
For the salad:
- 4 cups chopped romaine lettuce
- 2 medium tomatoes, , chopped
- 1/2 English cucumber, , chopped
- 1 can, (15 oz) white beans, drained
- 1/2 medium red onion, , diced
- 2 roasted red peppers, , chopped (fire roasted peppers are perfect)
For the dressing:
- 1/2 cup olive or vegetable oil
- 1/4 cup apple cider vinegar
- 1 tsp salt
- 1 tsp honey
Other:
- freshly ground black pepper
Instructions
- In a large bowl place lettuce, cucumbers, tomatoes, peppers, beans and onions.
- In a jar, combine oil, vinegar, salt and honey. Shake well.
- Pour dressing over salad.
- Add some freshly ground black pepper on top.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This salad sounds so easy and delicious, Mira! 🙂 Thanks for the great recipe. Can’t wait to make it!
Thank you for the lovely recipe. All your recipes are lovely.
Thanks so much Liz!!!
Your nutritional information should be clearer- with dressing this salad is 403.5 calories per serving. If you include a dressing as part of the recipie…it would be less misleading if you include the calories in your nutritional info.
I think I am still gonna try this, as it looks delicious- I will add far less oil though.
Sorry, I never stated the dressing is included in the nutritional info. I usually just add some olive oil and vinegar and don’t even call it a dressing.This salad could be eaten without any dressing at all.
Made this twice and had rave reviews. My suggestion is to leave the romaine out until ready to serve. I also added fresh red peppers to the mix.
Today I added chopped cauliflower to the bean mixture to change up the left overs and was fantastic.
So simple and fresh.