📝 About This Recipe
The Shopska Salad is the undisputed national treasure of Bulgaria, famously mirroring the colors of the Bulgarian flag with its vibrant red tomatoes, green cucumbers, and white cheese. This refreshing entrée salad relies on the harmony of peak-summer produce and the salty, creamy tang of authentic Bulgarian Sirene cheese. It is a masterclass in simplicity, offering a crisp, hydrating, and deeply satisfying lunch that captures the essence of Balkan hospitality.
🥗 Ingredients
The Garden Base
- 4 large Vine-ripened tomatoes (cut into 1-inch chunks; heirloom or beefsteak work best)
- 2 large Persian or English cucumbers (partially peeled in stripes and diced into 3/4-inch cubes)
- 1 piece Green bell pepper (deseeded and chopped into bite-sized pieces)
- 1 piece Red bell pepper (roasted, peeled, and chopped for authentic smoky depth)
- 1/2 piece Red onion (finely diced or very thinly sliced into half-moons)
- 1/2 cup Fresh parsley (finely chopped, stems removed)
The Signature Topping
- 200 grams Bulgarian Sirene cheese (can substitute with high-quality French or Greek Feta if unavailable)
- 8-10 pieces Kalamata or Bulgarian black olives (whole, for garnish)
- 1 piece Hot chili pepper (optional; charred on the grill and served on the side)
The Dressing
- 3 tablespoons Extra virgin sunflower oil (traditional; or use high-quality olive oil)
- 1-2 tablespoons Red wine vinegar (adjust to taste for desired acidity)
- 1/2 teaspoon Sea salt (use sparingly as the cheese is quite salty)
- 1/4 teaspoon Black pepper (freshly cracked)
👨🍳 Instructions
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1
Begin by roasting the red bell pepper over an open gas flame or under a broiler until the skin is charred and blackened on all sides. Place it in a bowl covered with plastic wrap for 10 minutes to steam, then peel off the skin, remove the seeds, and chop into bite-sized squares.
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2
Wash the tomatoes thoroughly and pat them dry. Cut them into generous 1-inch chunks, ensuring you retain all the flavorful juices on the cutting board to add to the bowl later.
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3
Prepare the cucumbers by peeling them in a 'zebra' pattern (leaving some strips of skin for texture). Dice them into cubes slightly smaller than the tomatoes to ensure a balanced bite.
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4
De-seed the fresh green bell pepper and chop it into pieces that match the size of the cucumbers.
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5
Finely dice the red onion. If the onion is particularly pungent, soak the pieces in cold water for 5 minutes and then drain; this mellows the flavor significantly.
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6
In a large mixing bowl, combine the tomatoes, cucumbers, green peppers, roasted red peppers, and diced onions.
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7
Add the finely chopped parsley to the vegetable mixture, reserving a small pinch for the final garnish.
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8
Drizzle the sunflower oil (or olive oil) and red wine vinegar over the vegetables. Sprinkle with sea salt and freshly cracked black pepper.
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9
Gently toss the vegetables with a large spoon until they are evenly coated with the dressing. Do not over-mix, as you want the vegetables to remain crisp and the tomatoes to hold their shape.
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10
Transfer the salad mixture to a chilled serving platter or individual bowls, mounding the vegetables into a slight pyramid shape.
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11
Using a fine-mesh grater or the small holes of a box grater, grate the Sirene cheese directly over the top of the salad until the vegetables are completely covered in a 'snow' of white cheese.
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12
Garnish the peak of the salad with a single whole olive and the reserved parsley. Serve immediately while the vegetables are cool and crisp.
💡 Chef's Tips
For the most authentic flavor, use unrefined sunflower oil which has a distinct nutty aroma common in Bulgarian kitchens. Always grate the cheese rather than crumbling it; the light, airy texture of grated cheese is the hallmark of a true Shopska. If your tomatoes aren't perfectly ripe, let them sit at room temperature for 2 days before making the salad; never refrigerate tomatoes as it kills their flavor. If you cannot find Bulgarian Sirene, look for a 'double cream' sheep's milk feta to mimic the richness and texture. Don't skip the roasted pepper; while some modern versions use raw peppers, the roasted element adds a traditional smokiness that defines the dish.
🍽️ Serving Suggestions
Serve with a glass of chilled Rakia (Balkan grape brandy) for the most traditional Bulgarian experience. Pair with a basket of warm, crusty rustic bread to soak up the 'shumi' (the delicious juices left at the bottom of the bowl). Accompany with grilled meats like Kebapche or Kyufte for a hearty, complete lunch. Serve alongside a bowl of Tarator (cold yogurt and cucumber soup) on particularly hot summer days. A crisp, dry Bulgarian Rosé or a Sauvignon Blanc makes for an excellent wine pairing.