Bulgarian Cucumber and Tomato Salsa

Name: Bulgarian Cucumber and Tomato Salsa
Yield: Serves Four
Ingredients: 30 ml/2 tbsp chopped fresh parsley or chives; 90 ml/6 tbsp Greek (US strained plain) yogurt; 60 ml/4 tbsp olive or vegetable oil; 450 g/1 lb firm ripe tomatoes; ½ cucumber; 1 onion; ½ green (bell) pepper, diced; 2–3 garlic cloves, chopped; salt, to taste; salt and ground black pepper; 5 ml/1 tsp vinegar; crusty bread, to serve; 2.5 cm/1 in lengths of chives, to garnish; ½ small hot chilli, seeded and chopped

Preparation info

Serves
Four

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

Rich, thick yogurt gives body to the dressing for this refreshing vegetable salad. This is a favourite in Israel.

Ingredients

450 g/1 lb firm ripe tomatoes
½ cucumber
1

Vegetarian

Method

Skin the tomatoes by first cutting a cross in the base of each tomato. Place in a bowl and cover with boiling water for 1–2 minutes, or until the skin starts to split, then drain and plunge into cold water and peel thoroughly. Cut the tomatoes into quarters, seed and chop.
Chop the cucumber and onion into pieces the same size as the tomatoes, add the pepper, ga