Classic Bulgarian Salad (Shopska Salad)
Bulgarian salad is a traditional salad made with the freshest summertime ingredients. Known locally as Shopska Salad (Шопска Салата) and teeming with ripe, juicy vegetables and freshly grated, tangy white brined cheese called sirene (сирене), this Bulgarian Shopska salad will have your dinner table overflowing with flavors and colors from the heart of the Balkan peninsula.
Bulgarian Shopska Salad: The Dish That Hooked Me on Fresh Veg
Shopska salad holds a special place in my heart. Truth be told, it’s a bit more than just the combination of plump, in-season tomatoes and cool, refreshing cucumbers drowning in freshly grated feta cheese that, I admit, does leave me swooning.
I spent more than seven years living in Bulgaria – as a United States Peace Corps volunteer, an English as a Second Language teacher, a graduate student, a marketing copywriter for various tech startups, and everything in between. My wife hails from Sofia, the Bulgarian capital; to this day we spend part of each summer there. The country has left an indelible mark on me.
And Shopska salad? It was the very first dish served to me by my host family during my training as a Peace Corps volunteer in 2009. At that time, as a 20-something recent college grad from Ohio in the American Midwest, not to mention a notoriously picky eater, fresh vegetables weren’t exactly a known commodity in my diet. Shopska salad was a revelation.
Ripe tomatoes, crisp cucumbers, sweet green peppers, and spicy red onion immersed under a blanket of salty, grated sirene cheese and drizzled with oil and vinegar – I was hooked! I lapped it up like a puppy at mealtime. And I’ve never looked at fresh vegetables in the same way since.
I knew next to nothing about Bulgaria before my arrival. But at that moment, I knew I was in the right place. More than 15 years later, a Shopska salad still transports my tastebuds back.
Origins of Shopska Salad
You might think a dish like Shopska salad has been around for centuries. But that’s not the case; the Shopska salad was born in the mid-20th century, during the 1950s, by the state-run tourism company, Balkantourist. The idea was to craft a dish that showcased the best of Bulgarian produce. Nailed it!
The name “Shopska” comes from the Shopluk region, encompassing parts of western Bulgaria and eastern Serbia and North Macedonia.
In Bulgaria, Shopska salad is more than just a salad. It epitomizes the nation’s culture and cuisine, Bulgarian pride and hospitality. Typically, the salad functions as a starter, just before the main course, where it’s often enjoyed with a glass of rakia (ракия) – a popular fruit brandy made all over the Balkans. It’s the ultimate combo for a relaxed summer evening with friends and family. It’s even better when served with grilled meat, like chicken or pork skewers, or fish, such as this pan-seared sea bass.
Whether you’re dining in a local tavern or at a family gathering, you’ll find Shopska salad gracing the table. Its vibrant colors even reflect the Bulgarian flag – red tomatoes, green cucumbers and peppers, and white cheese.
Ingredients for Bulgarian Shopska Salad
For a seemingly simple salad, Shopska salad is BIG on flavor. But unlike salads that rely heavily on dressings, the Shopska salad lets the natural flavors of in-season vegetables shine. The sirene cheese adds a creaminess and salty tang that perfectly balances the sweetness of the tomatoes and the crunch of the cucumbers and peppers.
While you can – and Bulgarians do – make Shopska salad year-round, summertime is its moment! Using fresh, peak summer produce bursting with flavor is what completely elevates this salad.
- Tomatoes – Go for huge, juicy, beefsteak tomatoes. Roma tomatoes are another good option.
- Cucumber – Extra long English cucumbers, skin-on for crunch, are perfect for Shopska salad.
- Pepper – You can use red or green bell peppers or sweet peppers.
- Onion – Tangy red onion adds a kick that pairs so well with sweet bell pepper and sirene cheese.
- Sunflower Oil – Sunflower oil is the traditional choice and a neutral oil that won’t overpower the salad’s other flavors. Optionally, and my go-to in the kitchen, you can use extra virgin olive oil.
- Vinegar – Red or white wine vinegar is ideal for Shopska salad. Optionally, you could use balsamic, but I haven’t tried it in this salad.
- Cheese – Bulgarian sirene is the star of the show. Either cow or sheep variety, Bulgarian sirene is salty, briny, and ultra-creamy. If you don’t think it’s available in your area, keep your eyes peeled. I used to find it at certain Kroger Marketplaces. What’s more, a local Arab grocer in my hometown in Ohio carries it, as well. So it IS out there. If you can’t find it, don’t worry. Greek feta will work just fine.
- Parsley – A small handful, finely minced for garnish.
Shopska Salad Variations and Tips
All over Bulgaria, you’ll find subtle tweaks to and variations of Shopska salad. Here are a few of them.
- Roasted Pepper – Roasted peppers add a soft texture to the salad that compliments the crunchy cucumber and onion, as well as an enhanced depth of both smoky and sweet flavors.
- Onions – If raw, red onions are too spicy for you, you can either omit them or replace them with milder white or sweet onions. I’ve even seen Shopska salad garnished with green onions.
- Cucumber – You can either peel your cucumber or leave it unpeeled. I prefer the skin on as I love the crunch.
- Oil – In Bulgaria, you’ll find a bottle of sunflower oil on every table. High in unsaturated fatty acids and Vitamin E, it has a neutral taste and won’t compromise any of the salad’s other flavors. When it comes to Shopska salad, sunflower oil is as traditional as it gets. That said, in this version, I used extra virgin olive oil. Both are fine choices.
- Salt the vegetables – Salt the vegetables before dressing with cheese, oil, and vinegar. It not only imparts flavor but helps to draw out some of the moisture in the vegetables.
How to Make Bulgarian Salad
The process of making a Bulgarian Shopska salad couldn’t be easier. All said and done, it only takes about 15 minutes to create a bowl of pure bliss.
- Wash the vegetables thoroughly.
- Cut the vegetables. Cut the tomato into fork-sized chunks, the cucumber (peeled or unpeeled) into quarter moons, and the pepper and onion into inch-long strips.
- Combine. Combine all of the vegetables in a bowl or serving dish.
- Salt. Sprinkle with a big pinch of salt and stir to combine.
- Add the cheese. Grate the sirene or feta cheese over the salad.
- Dress. Drizzle with oil and vinegar. Garnish with parsley.
- Serve. Serve immediately or store for up to 30 minutes in the refrigerator.
If you’re looking for more summer recipes, check out this quick and easy pasta with zucchini, cherry tomatoes, and crispy guanciale, or this 4-ingredient lemon posset for your dessert!
Bulgarian Salad Recipe
Here’s the recipe for this classic Shopska salad. Don’t forget to comment below and give me a rating. I can’t wait to hear your thoughts!
Classic Bulgarian Salad (Shopska Salata)
Equipment
- 1 Knife
- 1 Cutting board
- 1 Bowl
- 1 Vegetable peeler optional
Ingredients
- 1 Beefsteak tomato cut into fork-sized chunks (see Recipe Note 1)
- ½ English cucumber cut into quarter moons
- ½ Bell pepper, red or green cut into inch-sized pieces; ribs and seeds discarded
- ½ Red onion cut into inch-sized pieces
- Salt to taste
- 100 g (3.5oz) Sirene freshly grated
- 2 tbsp Oil sunflower or extra virgin olive oil
- 1 tbsp Vinegar red or white wine
Instructions
- Wash the vegetables thoroughly.
- Cut the vegetables. Cut the tomato into fork-sized chunks, the cucumber (peeled or unpeeled) into quarter moons, and the pepper and onion into inch-long strips
- Combine. Combine all of the vegetables in a bowl or serving dish.
- Salt. Sprinkle with a big pinch of salt and stir to combine.
- Add the cheese. Grate the sirene or feta cheese over the salad.
- Dress the salad. Drizzle with oil and vinegar. Garnish with parsley.
- Serve. Serve immediately or store for up to 30 minutes in the refrigerator.
Notes
- If you don’t have a beefsteak tomato, you can use any other variety that you prefer, such as Roma or San Marzano. As they’re a bit smaller than beefsteak tomatoes, adjust the quantity as necessary.
