Bevaz Pevnir Recipe

Prepare vegetables

Wash the tomatoes and cucumber. Core the tomatoes and cut into 1–1.5 cm (about 1/2 inch) chunks. Trim the cucumber ends, peel if desired, then slice into half-moons about 0.5 cm thick. Thinly slice the red onion into half-moons; if raw onion is strong, soak slices in cold water for 5 minutes and drain.

Herbs

Roughly chop the parsley and, if using, finely chop the mint. Keep herbs slightly coarse to add texture.

Assemble salad base

Place the chopped tomatoes, cucumber, and drained onion in a large bowl. Gently toss to combine so flavors start to mingle before adding cheese and dressing.

Add feta

Crumble the feta with your hands or cut into small cubes and scatter over the salad. Reserve a little feta for garnish if desired.

In a small bowl or jar, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt and pepper until emulsified. Taste and adjust seasoning — add more lemon for brightness or a pinch more salt if the feta is very salty.

Pour the dressing over the assembled salad. Gently toss everything together with a large spoon or salad tongs so the dressing coats the vegetables and feta without breaking the cheese too much.

Transfer to a serving plate or bowl, sprinkle the chopped parsley and mint on top and crumble the reserved feta for garnish. Serve immediately or let rest 10–15 minutes at room temperature for flavors to meld.