Feta Cheese Salad - Cingene Pilavi -

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Feta Cheese Salad - Cingene Pilavi

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By Anissa Helou

Posted December 30th, 2007

Mediterranean Street Food: Stories, Soups, Snacks, Sandwiches, Barbecues, Sweets, and More from Europe, North Africa, and the Middle East

Servings:	4
Author Notes:	The Turkish name for this salad is rather confusing: cingene pilavi means “gypsy pilaf,” but the dish contains no rice. According to Nevin Halici, author of The Turkish Cookbook, it is named after gypsies because of their predilection for raw food. Ideally, you should use the long Turkish peppers that have a thin flesh, but you may not find them, in which case use half a green bell pepper and dice it. You can serve this salad as is or make it into sandwiches.
Ingredients:	1 1/4 cups crumbled feta cheese 2 medium firm ripe tomatoes on the vine, seeded and diced into 1/2 inch cubes 1 long pointed green pepper, halved, seeded, cored, and thinly sliced (or use green bell pepper) 3 tablespoons extra-virgin olive oil salt 1 to 2 tablespoons finely chopped flat leaf parsley for garnish
Instructions:	Put the feta cheese, onion, tomatoes and pepper in a large mixing bowl. Add the olive oil and toss carefully. Taste before adding any salt, then transfer to a serving dish. Garnish with parsley and serve with good bread.

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