Bulgaria's national salad: fresh tomatoes, cucumbers, roasted peppers, and onion piled with a blizzard of grated white sirene cheese. 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 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.
Serves 4
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.
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).
Drizzle sunflower oil and red wine vinegar over the vegetables. Toss very gently to combine.
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.
Garnish with a sprig of fresh parsley. Serve immediately at room temperature, never chilled.
Grate — never crumble — the sirene. Grating gives the signature snowdrift appearance.
Use the ripest summer tomatoes available; the salad is only as good as its tomatoes.
Serve immediately after dressing — the salt draws water from the tomatoes quickly.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
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.
Not suitable for storage — the vegetables release water 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 peppers add smokiness; raw green peppers add 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 onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Per serving (280g / 9.9 oz) · 4 servings total
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