Zofona > Zofona Serbia > Serbian food > Serbian Salads

Serbian Salads

Srpska Salata

Ingredients
500 gr tomatoes
4 green peppers
1 onion
salt
oil
parsley (if you like)

Slice the tomatoes, peppers and onion. Put everything in a salad bowl, add salt, oil and finely chopped parsley. Mix the salad well.

-----------------------------------

Serbian Salad

Ingredients
500 gr tomatoes
2 onions
1 cucumber
1 red pepper
1 clove garlic
1 tablespoon vinegar
salt and pepper

Slice the tomatoes, cut the onions in thin strips, rasp the cucumber. Take out the seeds of the red pepper and slice it in very thin strips. Mince the garlic. Put everything together in a bowl and sprinkle oil and vinegar over it. Add some salt and pepper and mix everthing well. Let the salad cool down in the fridge for 1 hour.

-----------------------------------

Mina’s Quick Tomato Salad

Ingredients
Tomatoes
Onion
Salt

Cut the tomatoes in pieces, do the same with the onion. Put tomatoes and onion together in a bowl, add some salt and mix the salad well. Let it stand in a cool place for while before eating.

It’s a quick lunch salad we make very often in summer because the tomatoes overhere are really delicious.

-----------------------------------

Ajvar

Ingredients
2 large eggplant
250 gr red bell pepper
4 cloves garlic, minced
1 tablespoon vinegar
1 tablespoon salt
1 tablespoon pepper
1 tablespoon olive oil

Bake the eggplant and the bell peppers in an preheated oven on 250 grades Celsius until the skins are forming blisters. Take the eggplant and the bell peppers from the oven and remove the skins when they are still warm. Remove the seeds from the bell peppers.
Use a blender to make a paste from the eggplant and the bell pepper, add garlic and vinegar and bring the mixture to taste with salt and pepper. Stir in the olive oil little by little till the mixture has become smooth.

You can use ajvar as a side dish (salad), then put some fresh cut parsley on top. It’s also nice to put on bread, as a sandwich spread with some lettuce, cucumber, tomato, cheese, ham, etc. I use it also in sauces for pasta and a little of it makes my chili con carne taste special