Shopska Salata (Bulgarian Shopska Salad)

About This Recipe

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 tomatoes, crisp cucumbers, roasted green or red peppers, raw onion, and a generous blizzard of grated Bulgarian sirene (a white brined cheese similar to feta but milder). A drizzle of sunflower oil and a splash of red wine vinegar are the only dressing needed. No lettuce, no garlic, no fuss.

Ingredients

Serves 4

• 4 largeripe tomatoes, cut into chunks
• 1 largecucumber, halved lengthwise and sliced
• 3 mediumgreen or red peppers, roasted and peeled, or raw
• 1 mediumwhite onion, finely diced or sliced into rings
• 200 gBulgarian sirene (or feta), coarsely grated
• 3 tbspsunflower oil
• 2 tbspred wine vinegar
• Salt(to taste)
• Fresh parsleyto garnish

Instructions

1. 1

   Roast the peppers (optional)

   If using roasted peppers, 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 slice.

2. 2

   Prepare the vegetables

   Combine tomatoes, cucumber, peppers, and onion in a wide serving bowl or on a large plate. Season lightly with salt (the cheese is salty so be conservative).

3. 3

   Dress

   Drizzle sunflower oil and red wine vinegar over the vegetables. Toss very gently to combine.

4. 4

   Add cheese

   Pile the grated sirene cheese generously over the top — this is the defining feature; do not be shy. The cheese should cover the entire surface.

5. 5

   Garnish and serve

   Garnish with a sprig of fresh parsley. Serve immediately at room temperature, never chilled.

Variations

• •

  Ovcharska salata ('shepherd's salad'): Add olives, roasted mushrooms, and a fried egg on top.

• •

  Some modern versions include roasted or raw kapia peppers for sweetness.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Not suitable for storage — the vegetables release water once salted. Always assemble fresh.

Frequently Asked Questions