Sallatë Fshati
(sah-LAH-tuh fshah-tee)
Zgara: The Backyard Besa
If your parents grew up in the Balkans, you already know this salad. It is a masterclass in doing almost nothing to perfect summer produce—no lettuce, no croutons, no balsamic glazes. The secret isn't an obscure ingredient; it is a hard rule of physics. Never salt or dress the vegetables before they hit the table. Build it dry, then douse it in oil and vinegar right as you sit down. This keeps the tomatoes crisp while coaxing out just enough liquid to pool with the olive oil. Tearing off a piece of crusty bread to mop up that bottom-of-the-bowl broth is the best part of the meal.
Before you start
Wash and dry all produce thoroughly.
Because this salad relies entirely on raw vegetables, excess water from washing will dilute the dressing.
Ingredients
- ripe tomatoes4 med
- English or Persian cucumber1 large
- green bell pepper1 med
- red or white onion1/2 small
- Kalamata or black olives1/2 cup
- feta cheese in brine6 oz
- extra-virgin olive oil1/4 cup
- red wine vinegar2 tbsp
- dried oregano1 tsp
- kosher salt1/2 tsp
- black pepper1/4 tsp
- crusty bread1 loaf
Method
- 01
Combine the tomatoes, cucumber, green pepper, and onion in a large, wide serving bowl.
Toss them lightly so the colors are evenly distributed, taking care not to over-mix and break down the tomatoes.
- 02
Top the vegetable mixture evenly with the olives and feta.
Either break the feta into large, rustic crumbles over the bowl, or lay the entire slab directly in the center of the salad.
- 03
Sprinkle the dried oregano generously over the cheese and vegetables.
- 04
Hold the salad at room temperature until the exact moment of serving.
Do not refrigerate, as cold dulls the flavor of the tomatoes, and absolutely do not add any salt or dressing yet.
- 05
Dress the salad at the table immediately before eating.
Drizzle the olive oil and red wine vinegar over everything, then season with salt and pepper. Toss gently and serve with plenty of crusty bread to mop up the juices at the bottom of the bowl.
Notes
Source the right cheese.
Pre-crumbled feta from a plastic tub is coated in anti-caking agents, leaving it dry and dusty. You want the creamy, salty bite of a solid block soaked in brine.
From Cook Albanian in America.