Salad
Shepherd’s salad
A shopska salad turned into a meal, with ham, cheese, egg and mushrooms piled over the vegetables.
Recipe from Туѓино Јабано
- Prep
- 25 min
- Cook
- 10 min
- Total
- 35 min
- Fasting
- Not suitable
Ingredients 14 ingredients
Method
- Hard-boil the eggs for nine minutes, cool them under running water and peel them.
- Cut the tomatoes into medium cubes and the cucumber into half-moons. Slice the onion thinly and cut the roasted peppers into strips.
- Lay the tomatoes and cucumber in a wide, shallow dish. They are the base and everything else sits on them.
- Scatter over the onion, the peppers, the drained mushrooms, the ham cut into cubes and the kashkaval cut to the same size.
- Grate the sirenje coarsely over the whole surface so that it covers what is underneath. That white blanket is what makes the salad look right.
- Dress with the oil and vinegar, season, and do not toss it. An ovcharska is served built, and each person turns their own portion over.
- Finish with the eggs cut into quarters, the olives and the chopped parsley.
If you cannot find it
Substitutions that work outside Macedonia.
- sirenje
- a sheep’s milk feta kept in brine, not the crumbly cow’s milk sort
- kashkaval
- a young Gouda or a mild provolone
- pickled mushrooms
- marinated button mushrooms from a jar, well drained
