Wash well the vegetables. Peel the cucumbers and the onions. Chop and mix all vegetables, excluding the olives. Flavor as desired with the olive oil and salt. Add the olives.
Wash well and grill the eggplant until softened. Then peel it and dice it into cubes. Peel the garlic. Wash well and chop finely the parsley. Then add it to the eggplant. Stir and flavor them with the balsamic vinegar, the olive oil and salt.
Soak the dry wakame seaweed in water for about 5-10 minutes. Then drain it from the remaining water. Mix and stir in a bowl the rice vinegar, the sesame oil, the soy sauce, the honey, salt and the ginger juice. Flavor the wakame seaweed with the prepared dressing and sprinkle it with the sesame seeds and the finely chopped fresh onions.
Peel, wash well and cut the onions into strips. Wash and cut the tomatoes. Add to them the onions, the olives and the walnuts. Mix and flavor as desired with the olive oil and salt.
Wash well the vegetables. Cut the lettuce, the oakleaf lettuce, the arugula and the spinach into pieces. Stir them with the tomatoes and flavor with the balsamic vinegar, the olive oil and salt.
Clean the peppers from their seeds and remove their handles. Cut them with the washed tomatoes, cucumbers, radishes and lettuce. Stir and add olives to them. Flavor as desired with the balsamic vinegar, the olive oil and salt.
Wash well, cut and mix the vegetables. Flavor as desired with the olive oil and salt and sprinkle with the pumpkin seeds.
Clean the peppers from their seeds and remove their handles. Wash well, cut and mix all vegetables. Flavor as desired with the balsamic vinegar, the olive oil and salt and sprinkle with the flax seeds.
Wash well the vegetables. Peel the avocado. Remove its stone and cut it in pieces. Clean the peppers from their seeds and remove their handles. Chop them finely together with the tomatoes, the lettuce, the cabbage and the radishes. Stir all vegetables and flavor as desired with the olive oil and salt.
Wash well, dry and roast the peppers. Peel and cut them into strips. Clean the peppers from their seeds and remove their handles. Flavor with the balsamic vinegar, the olive oil, salt and finely chopped parsley.
Bulgarian 
