This colourful dish is similar to a Greek salad, minus the olives. It’s a fresh, flavourful accompaniment to the abundance of meat dishes served at a Serbian feast.
- 4 large tomatoes, chopped
- 2 telegraph cucumbers, peeled, chopped
- ½ onion, quartered, thinly sliced
- 60 ml (¼ cup) extra virgin olive oil
- 1 tbsp white wine vinegar
- 200 g fetta, crumbled
- 1 long red chilli, seeded, thinly sliced
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place tomatoes, cucumbers and onion in a large bowl. Add oil, vinegar, feta and chilli, season with salt and pepper, and toss gently to combine.
Photography by Alan Benson.
As seen in Feast magazine, October 2011, Issue 2. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.