Bulgarian Salad of Roasted Peppers, Onions, and Walnuts

Preparation info

  • Serves


    • Difficulty


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By Joyce Goldstein

Published 1992

  • About

Well, maybe the Bulgarians don’t serve it exactly this way, but we think the arugula adds a certain tart and peppery contrast to the voluptuous fleshy peppers, the crunchy walnuts, the creamy feta, and the garlicky vinaigrette. Actually this salad is a composite of a few recipes from Bulgaria tempered with a contemporary salad sensibility. Bulgarians would eat some variation of this as a meal with bread, while we eat it as a salad course. You, of course, can do as you like.