Classic Bulgarian Salad (Shopska Salata)
Bulgarian salad is one of those dishes that once you try, you’ll wonder where it’s been your entire life. 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.
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.