Recipe by Cameron Ottens

1 or 2 Tomatoes

1 or 2 Cucumbers

1 clove Garlic, finely minced

A small handful of Feta, as much as you like

1 TB Onion, finely chopped

1 TB Parsley, finely chopped

A drizzle of Oil, in Bulgaria it is most common to use Sunflower which I prefer for a salad like this as the stronger flavor of Olive Oil can be a bit much

Salt and Pepper to taste

I use a peeler and remove half the peel of the cucumber so it ends up looking striped.  I like the extra flavor a bit of peel gives but don’t like too much of it.  Into a bowl, chop the cucumbers, the tomatoes, the parsley, and onion.  Drizzle on the oil, season with salt and pepper, toss well.  Top with some feta.  In Bulgaria we mostly ate a feta that is made with cows milk which has a lovely mild flavor and holds up well if you have any of this salad leftover.