Serbian salad with hot peppers (Srpska salata)

1. Cut the tomatoes into wedges or large cubes.

2. Cut the cucumber into half-moons, the bell pepper into thin strips and the hot peppers into thin rings (scrape out the seeds if you don't like it too hot).

3. Thinly slice the onion into half-moons, rub with a pinch of salt and leave for 5 minutes to soften its bite.

4. Combine all the vegetables in a bowl.

5. Season with salt, drizzle with the oil and vinegar and toss gently.

6. Leave for 5 minutes, then serve cold alongside grilled meats, ćevapi or pljeskavica.

Tip: Srpska salata is the constant companion of the Serbian kafana (tavern): simple, fresh and lively with hot peppers. What sets it apart from shopska is the absence of cheese – if you'd like some anyway, serve a little kajmak alongside.