Shopska Salad

Place the peppers in a baking dish or on a baking sheet. Put them in an oven preheated to 220°C (430°F). Roast for 30–40 minutes, until the skin is charred and blackened. Transfer the roasted peppers immediately to a bag and tie it shut.

Cut the tomatoes into small cubes.

Cut the cucumbers into small cubes.

Finely chop the onion (if using a sweet variety, it's fine to slice it into thin half-rings instead).

Strip the parsley leaves from the stems and finely chop.

Remove the cooled peppers from the bag, peel off the skin, and scrape out the seeds. Cut into small strips.

Combine the tomatoes, cucumbers, bell pepper, onion, and parsley in a salad bowl.

Add pepper and just a pinch of salt, drizzle with vegetable oil, and toss to combine.

Transfer the salad to a serving plate and generously top with finely grated brynza (brine cheese). Shopska salad turns out juicy, delicious, and nutritious.