Recipe

Bulgarian-Inspired Shopska Salad

Juicy tomatoes, crisp cucumber and sweet pepper meet a snowy topping of grated white cheese in this refreshing Bulgarian-inspired Shopska salad.

Bulgarian-Inspired Shopska Salad
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Ingredients

  • 500 g ripe tomatoes (about 4 medium), cut into bite-size chunks
  • 1 large cucumber (300 g), peeled in alternating strips if desired and diced
  • 1 sweet green bell pepper (150 g), seeded and diced
  • 1/2 small red onion (50 g), finely diced
  • 120 g pasteurized Bulgarian sirene or feta, chilled and finely grated or crumbled
  • 2 tablespoons sunflower oil (30 ml)
  • 1 tablespoon red-wine vinegar (15 ml)
  • 2 tablespoons chopped flat-leaf parsley (8 g)
  • 1/8 teaspoon fine salt, plus only a small extra pinch if needed after tasting
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Wash the tomatoes, cucumber, pepper and parsley under running water and dry them. Use a clean board and a large mixing bowl. Keep the cheese chilled while preparing the vegetables so it grates more easily.
  2. Cut the tomatoes into roughly 3/4-inch pieces, removing any hard stem cores. Add the flesh and its natural juices to the bowl; the juice will become part of the dressing. Do not crush or mash the pieces.
  3. Cut the cucumber into similar-size pieces. If the center is very watery with large seeds, scrape out that portion first. Dice the seeded pepper slightly smaller so its firmer texture does not dominate each forkful.
  4. Dice the onion finely. If its raw flavor is too strong, rinse the diced onion briefly in a sieve with cold water and drain very well before adding it. Excess rinse water would dilute the dressing.
  5. Whisk the sunflower oil, vinegar, salt and pepper in a small bowl. Start with the measured small amount of salt because the cheese will contribute much more.
  6. Combine the cucumber, pepper, onion and half the parsley with the tomatoes. Drizzle over the dressing and fold gently with two spoons, lifting from underneath to avoid breaking the tomato pieces.
  7. Divide the dressed vegetables and collected juices between four shallow bowls. Grate or crumble the cold sirene or feta evenly over them, about 30 g per person, leaving a visible white layer rather than stirring all of it into the vegetables.
  8. Scatter over the remaining parsley. Taste one complete forkful with cheese before deciding whether any extra salt is necessary. Serve promptly while the cucumber and pepper remain crisp.

This Bulgarian-inspired Shopska salad lets ripe vegetables do most of the work. Tomato juices mingle with a light vinegar-and-oil dressing, while cucumber, pepper and onion keep every bite crisp. A generous layer of finely grated white brined cheese adds a salty finish without requiring a creamy dressing.

Serve it as four substantial side salads rather than a complete protein-rich meal. This home version uses raw sweet pepper and a little parsley; variations exist, including versions with roasted pepper. Use ripe but firm tomatoes so the salad stays juicy without collapsing into a puddle.

Choosing the cheese

Sirene gives this salad its characteristic brined-cheese finish. Feta is an accessible substitute with a different texture and flavor. Use pasteurized cheese; choose vegetarian rennet if making a vegetarian version.

Make ahead and storage

Chop the vegetables up to one day ahead and refrigerate them separately from the dressing and cheese. Assemble shortly before eating. Refrigerate dressed leftovers and use within 24 hours for best texture; tomato juices will continue to collect.

Serving and variations

Pair with a main dish or beans if you want a fuller meal; additions are not included in nutrition. Roasted, peeled pepper can replace raw pepper, but cool it before combining. Avoid sweet bottled dressings that overwhelm the vegetables.

Frequently asked questions

Why is there liquid at the bottom?

Salt draws moisture from tomatoes and cucumber. Some juice is expected and contributes to the dressing; assemble close to serving time to prevent excessive pooling.

Can I use olive oil?

Yes, replace the sunflower oil with the same amount of mild olive oil. A strongly peppery oil will noticeably change the flavor.

Nutrition notes

Nutrition values are approximate editorial estimates per serving, not laboratory measurements or a verified nutritional analysis. Actual values vary with brands, portion size and substitutions. These original recipe drafts have not been kitchen-tested; cooking times are guides.

Estimate includes all dressing and 120 g feta-like brined cheese divided among four sides. Sodium varies considerably with cheese brand and any extra salt; no accompanying bread or main dish is included.

Allergen information: Milk (white brined cheese). Check all ingredient labels and individual dietary needs.

Illustrative photograph: Shopska salad Beograd 2018.jpg by Benreis. CC BY-SA 4.0. Original photograph included without alteration; filename changed for organization. This is not a photograph of a test cook of this recipe. Representative Shopska salad photographed in Belgrade; this does not depict a test cook of this Bulgarian-inspired recipe. Original photograph retained under its stated license.

Per serving

Nutrition facts

Serving size: One-quarter of the salad, including 30 g cheese; side-dish portion (estimated nutrition)

Calories
200
Total fat
14 g
Saturated fat
5 g
Cholesterol
25 mg
Sodium
450 mg
Total carbohydrate
13 g
Dietary fiber
3 g
Total sugars
8 g
Protein
6 g

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