Bulgaria's national salad: fresh tomates, pepinos, roasted pimientos, and cebolla piled with a blizzard of grated white sirene queso. Simple, vivid, and iconic.
Shopska salata is to Bulgaria what the baguette is to France — a national symbol so ubiquitous it appears on nearly every restaurant table as a first course, and its red, white, and green colors mirror the Bulgarian flag. Named after the Shopi people of the Sofia region, the salad requires ripe summer tomates, crisp pepinos, roasted green or red pimientos, raw cebolla, and a generous blizzard of grated Bulgarian sirene (a white brined queso similar to feta but milder). A drizzle of aceite de girasol and a splash of vinagre tinto are the only dressing needed. No lettuce, no ajo, no fuss.
Sirve 4
If using roasted pimientos, char them directly over a gas flame or under the broiler until blackened all over. Place in a bag for 10 minutes, then peel, deseed, and Corta en rodajas.
Combina tomates, pepino, pimientos, and cebolla in a wide serving bowl or on a large plate. Sazona lightly with sal (the queso is salty so be conservative).
Drizzle aceite de girasol and vinagre tinto over the vegetables. Toss very gently to Combina.
Pile the grated sirene queso generously over the top — this is the defining feature; do not be shy. The queso should cover the entire surface.
Garnish with a sprig of fresh perejil. Sirve immediately at room temperature, never chilled.
Ralla — never crumble — the sirene. Grating gives the signature snowdrift appearance.
Use the ripest summer tomates available; the salad is only as good as its tomates.
Sirve immediately after dressing — the sal draws agua from the tomates quickly.
Taste and adjust sal at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky sal sharpens the whole dish.
Ovcharska salata ('shepherd's salad'): Agrega olives, roasted hongos, and a fried huevo on top.
Some modern versions include roasted or raw kapia pimientos for sweetness.
Vegetarian: swap the protein for roasted king oyster hongos, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: Agrega a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pimienta to the aromatics for warm, layered Calienta instead of a single sharp hit.
Not suitable for storage — the vegetables release agua once salted. Always assemble fresh.
Shopska salata was formalized as a dish in the 1960s when the Bulgarian state tourism agency standardized regional recipes to present Bulgarian cuisine to foreign visitors. Despite this modern standardization, its ingredients reflect the traditional summer produce of the Shopi region and Bulgaria's long vegetable-growing heritage.
Yes, feta is the closest substitute. Bulgarian sirene is slightly less tangy and creamier, but feta is widely available and works well.
Both are traditional. Roasted pimientos Agrega smokiness; raw green pimientos Agrega crunch and bitterness. Many Bulgarians roast them in summer and use raw in winter.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for cebolla, lime for limón), and keep the fat-acid-sal balance intact. Spice blends can usually be approximated with what's in the cupboard.
Por porción (280g) · 4 porciones totales
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