Srpska Salata
The Quirky Foodster Team
Ingredients
- Tomatoes, diced — 4
- Onion, finely diced — 1
- Hot Green pepper, finely chopped (or to taste) — 1
- Olive oil — 2 tbsp
- Red wine vinegar — 1 tbsp
- Salt, — to taste
Method
- Combine the tomatoes, onion and hot pepper in a bowl.
- Whisk together the olive oil, vinegar and salt.
- Pour the dressing over the vegetables and toss well.
- Let sit for 10 minutes before serving to allow the flavours to meld.
Introduction: A simple, tangy salad of tomato, onion and hot pepper, a classic accompaniment to grilled meats.
Cultural Background: Srpska salata, a straightforward combination of sharp raw onion, ripe tomato and a touch of heat, is the traditional companion to Serbia's beloved grilled meat dishes like ćevapi, cutting through richness with its bright acidity.
Tips: Dice the onion finely, as its sharpness is central to this salad's character. Adjust the hot pepper to taste, as heat levels can vary significantly.
Variations: Add fresh parsley for a herbal note; use a milder pepper or omit it entirely for a less spicy version.
Storage: Store in an airtight container in the refrigerator for up to 2 days.
Reheating: This salad is served cold and is not reheated.
Nutrition: Approx. 90 kcal, 1 g protein, 8 g carbohydrate, 7 g fat per serving.
FAQs:
Q: What is this salad traditionally served with?
A: It is the classic accompaniment to ćevapi and other grilled meats, its acidity balancing richer flavours.
Q: How spicy is srpska salata?
A: This depends on the amount and heat of the pepper used, easily adjusted to personal taste.
- Tomatoes, diced — 4
- Onion, finely diced — 1
- Hot Green pepper, finely chopped (or to taste) — 1
- Olive oil — 2 tbsp
- Red wine vinegar — 1 tbsp
- Salt, — to taste
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