📝 About This Recipe
A vibrant symbol of Bulgarian hospitality, the Shopska Salad is a refreshing masterpiece of sun-ripened vegetables and salty Sirene cheese. Traditionally composed to reflect the white, green, and red of the Bulgarian flag, this salad relies on the contrast between crisp cucumbers, smoky roasted peppers, and a snowy mountain of finely grated sheep’s milk cheese. It is the ultimate summer starter—light, hydrating, and deeply satisfying with its perfect balance of acidity and salt.
🥗 Ingredients
The Fresh Vegetables
- 4 large Tomatoes (vine-ripened or heirloom, cut into 1-inch chunks)
- 1 large Cucumber (English or Persian, partially peeled and cubed)
- 1 piece Green Bell Pepper (deseeded and chopped)
- 1 piece Red Bell Pepper (roasted, peeled, and chopped for authentic smoky flavor)
- 1/2 small Red Onion (very finely diced)
- 2 stalks Green Onions (thinly sliced)
The Dressing and Herbs
- 1/2 cup Fresh Parsley (finely chopped, flat-leaf variety preferred)
- 3 tablespoons Extra Virgin Olive Oil (high quality, cold-pressed)
- 1-2 tablespoons Red Wine Vinegar (to taste)
- 1/2 teaspoon Sea Salt (adjust to taste, keeping the cheese saltiness in mind)
- 1/4 teaspoon Black Pepper (freshly cracked)
The Topping and Garnish
- 200 grams Bulgarian Sirene Cheese (can substitute with high-quality Greek Feta if unavailable)
- 4 pieces Kalamata Olives (whole, for garnish)
- 1 piece Hot Chili Pepper (optional, placed on top for those who like heat)
👨🍳 Instructions
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1
Begin by roasting the red bell pepper. Place it under a broiler or over an open gas flame, turning occasionally until the skin is charred and blistered on all sides.
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2
Place the charred pepper in a small bowl and cover with plastic wrap for 10 minutes; the steam will loosen the skin, making it easy to peel.
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3
Peel the roasted pepper, remove the seeds, and dice it into 1/2-inch pieces. Set aside to cool completely.
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4
Prepare the cucumber by peeling 'stripes' into it with a vegetable peeler for a decorative look. Cut it lengthwise into quarters, then slice into thick cubes.
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5
Core the tomatoes and cut them into bite-sized chunks, roughly the same size as the cucumber pieces. Place them in a large mixing bowl.
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6
Finely dice the red onion and the raw green bell pepper. Add these to the bowl with the tomatoes and cucumbers.
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7
Add the cooled roasted red peppers and the finely chopped parsley to the vegetable mixture.
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8
In a small jar or bowl, whisk together the extra virgin olive oil, red wine vinegar, salt, and black pepper until emulsified.
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9
Pour the dressing over the vegetables and toss gently to ensure everything is evenly coated. Let it sit for 5 minutes to allow the flavors to meld.
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10
Transfer the dressed vegetables to a chilled serving platter or individual bowls, mounding them slightly in the center.
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11
The 'secret' to an authentic Shopska: using a fine grater, grate the Sirene (or Feta) cheese directly over the salad until the vegetables are completely covered in a white, snowy layer.
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12
Garnish the top of the cheese mound with a single olive (or one per bowl) and a sprig of parsley. Serve immediately while the vegetables are crisp.
💡 Chef's Tips
Always use the freshest, room-temperature tomatoes for the best flavor profile. If you cannot find Bulgarian Sirene, use a firm sheep's milk Feta and soak it in cold water for 10 minutes to mimic the texture. Never toss the cheese into the salad; the grated topping is the signature visual element of this dish. Roasting the red pepper is optional but highly recommended for a depth of flavor that distinguishes this from a Greek salad. Avoid over-salting the vegetables, as the Sirene cheese is naturally very salty.
🍽️ Serving Suggestions
Pair with a glass of chilled Rakia, the traditional Bulgarian grape brandy. Serve alongside grilled meats like Kebapche or Kyufte for a complete Balkan feast. Enjoy with a side of warm, crusty pita or rustic sourdough bread to soak up the juices. Accompany with a cold bowl of Tarator (yogurt and cucumber soup) on particularly hot days. A crisp, dry white wine like Sauvignon Blanc also complements the acidity of the salad beautifully.