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Shopska Salata (Tomato, Cucumber, and Bell Pepper Salad)

Shopska Salata (Tomato, Cucumber, and Bell Pepper Salad): a sourced no cook recipe with measured ingredients and cooking instructions. Pack a cooler for perishables.

Community rating
Added October 9, 2026
Source: Recipe: Wikibooks contributors, CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/); extracted from linked revision; camping suitability and safety notes added. Photo: Biso, Public domain; https://commons.wikimedia.org/wiki/File:Za_shopska_salata.JPG; . Photo illustrates this dish on its source recipe page; not a Wild10 cooking-test photo.
Shopska Salata (Tomato, Cucumber, and Bell Pepper Salad)
Difficulty: Medium

Ingredients

  • •4 tomatoes
  • •2 cucumbers
  • •2 roasted peppers or fresh green bell peppers
  • •2 spoonfuls chopped parsley
  • •2 spoonfuls chopped red onion or green onion
  • •½ pound (225 g ) white cheese ( feta ; optional)
  • •Some olives (optional)
  • •salt , vinegar , oil to taste

Instructions

  1. 1Cut the tomatoes, cucumbers and peppers in small pieces—cubes if possible.
  2. 2Mix well with the parsley, onion, salt, and oil.
  3. 3Serve with white cheese grated on top. Enjoy!

Camp tips

  • • Keep perishables at 40°F (4°C) or below in a monitored cooler. Discard food left above that temperature for over 2 hours, or 1 hour above 90°F (32°C). Use potable water, wash hands, and pack out scraps. Never cook inside a tent. Check local fire restrictions.

Food safety & trail facts

Keep perishables at 40°F (4°C) or below in a monitored cooler. Discard food left above that temperature for over 2 hours, or 1 hour above 90°F (32°C). Use potable water, wash hands, and pack out scraps. Never cook inside a tent. Check local fire restrictions.

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