Village Salad
Fresh Bulgarian village salad with tomatoes, cucumbers, white beans, and fire-roasted red peppers, tossed in a quick apple cider vinegar dressing. Ready in 10 minutes.
Servings: 4
Ingredients
For the salad:
- 4 cups chopped romaine or iceberg lettuce optional — see notes
- 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 are perfect)
For dressing:
- 1/2 cup olive or vegetable oil
- 1/4 cup apple cider vinegar
- 1 tsp salt
- 1 tsp honey optional
Other:
- Freshly ground black pepper
Instructions
- Place lettuce, cucumbers, tomatoes, peppers, beans, and onions in a large bowl.
- Season directly over the salad: sprinkle the salt, then the vinegar, then drizzle the olive oil. Add honey if using.
- Toss gently.
- Top with freshly ground black pepper and serve.
Video
Notes
- For the traditional Bulgarian version, omit the lettuce and add extra tomato.
- White beans are traditional, but drained red or kidney beans also work.
- Season just before serving — the salad doesn't keep well once tossed.
Nutrition
Calories: 282kcal | Carbohydrates: 9g | Protein: 2g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 844mg | Potassium: 376mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4742IU | Vitamin C: 21mg | Calcium: 40mg | Iron: 1mg
