I can find some recipes for this salad, but am confused on the addition of vinegar and oil. Using EVOO makes sense, but the vinegar? Red wine? How much? Any suggestions?
I did some research and found that since it is a Serbian/Bulgarian dish the vinegar of choice may be plain white vinegar. Red wine or cider may be better and more flavorful substitutes. Since it is a dressing, it should be a 3 to 1 ratio of oil to vinegar; wikipedia said that the dressing is served on the side. Good luck