Byala Salad

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Byala Salad
Appearance Vegetable salad topped with white, fragrant cheese bits.
Difficulty 1/10 (0-Easiest)
Creator Todor Genadiov Hristov
Class All Classes
  • Base
    • 4 chopped tomatoes
    • 1 peeled and chopped cucumber
    • 4 chopped green or red peppers
    • 1 chopped yellow onion or 6 chopped green onions
    • 2 Tbsp chopped parsley
  • Dressing
    • ½ cup olive oil
    • ¼ cup red wine vinegar
    • ½ tsp black pepper
    • ½ tsp salt
  • Topping
    • ½ cup diced sirene cheese or crumbled feta

Byalan Salad is a simple dish featuring white cheese as a topping and serves as an example of the region’s vegetation. Crafted after a chef was unable to use leafy greens, the dish has expanded in popularity to other regions and is well enjoyed by people across the social spectrum due to its simple but healthy composition.


Byalan Salad is extremely recent in the culinary world, having been developed by local chef Todor Genadiov Hristov in 288 AC. The tale goes that Todor was set to serve a banquet for his master, a baron, yet when he received the food shipments for the day, found that all of the lettuce and greens were infested by insects, which had gorged themselves on the leaves and laid thousands of their eggs upon them. Unable to take the time mass-cleaning the leaves, and picking out the most suitable pieces, Todor instead sought to make a vegetable-only salad, lacking the leafy greens of other salads, and made use of other local Byalan-grown produce. This gave the dish its name when he presented it two hours later, with the addition of cheese a move on his part to add an interesting flavor pairing. The chef later died in 300 AC due to a landslide, but the dish has remained popular in Byala and much like the soup Lekzatrip, also popular in surrounding regions inhabited by Wildland Cultures, which each have also spawned their own variations.


Byalan Salad is exceedingly simple to make. Once all of the base ingredients have been peeled, chopped and all other preparation steps have been completed, they should be tossed well together to fully mix them, ideally in a large serving bowl. After this, the ingredients for the dressing should be shaken together in a sealed container, like a jar, and well mixed. It should then be poured over the vegetables, with the cheese added last. The dish can be kept intact for up to an hour when kept in a cold place.


  • The dish looks like a raw mix of all its different ingredients.
  • This variety of salad has a fresh scent to it, due to its various ingredients, as well as the smell of feta or sirene cheese.
  • Byalan Sala has a fresh crunch to it given its ingredients, as well as a tang caused by the dressing.


  • Byalan Salad’s coloration, of red tomatoes, green cucumbers and or peppers, and cheese, is thought by some to reference common clothing colorations in the area.

Writers HydraLana
Processors WaterDruppel, MantaRey
Last Editor HydraLana on 01/14/2021.

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