Bulgarian Shopska Salad with Tomatoes Cucumbers and White Cheese

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Shopska Salad is the unofficial national salad of Bulgaria, named after the Shopi people of western Bulgaria. It celebrates the garden-fresh produce of summer with juicy tomatoes, crisp cucumbers, sweet peppers, and a generous crumble of salty white brined cheese. A simple sunflowoil dressing ties the cool, crunchy vegetables together in a refreshing starter that pairs perfectly with grilled meats and rakia.

Nutrition Facts

Per serving (estimated)

• 235 kcalCalories
• 18 gFat
• 6 gSaturated Fat
• 9 gCarbs
• 2 gFiber
• 5 gSugar
• 9 gProtein
• 680 mgSodium
• 380 mgPotassium
• 240 mgCalcium
• 1.5 mgIron
• 38 mgVitamin C
• 820 mcgVitamin A

Ingredients

For the Salad

• 3 large ripe tomatoes (about 1 lb), diced into 1/2-inch cubes
• 1 large English cucumber (about 8 oz), peeled and diced
• 1 green bell pepper, seeded and finely chopped
• 1/2 small red onion, very thinly sliced
• 2 tablespoons fresh parsley, finely chopped
• 1/2 teaspoon fine sea salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper

For the Dressing and Topping

• 3 tablespoons sunflower oil (or extra-virgin olive oil)
• 1 tablespoon white wine vinegar or apple cider vinegar
• 6 oz (about 1 1/4 cups) Bulgarian sirene or feta cheese, finely crumbled
• 2 tablespoons fresh parsley, finely chopped, for garnish

Directions

1. In a large bowl, combine the diced tomatoes, cucumber, green bell pepper, red onion, and 2 tablespoons of parsley. Season with salt and black pepper and toss gently to combine.
2. In a small bowl, whisk together the sunflower oil and white wine vinegar until well blended and slightly emulsified.
3. Pour the dressing over the vegetables and toss until every piece is lightly coated. Taste and adjust seasoning with additional salt if needed.
4. Transfer the dressed salad to a shallow serving platter or bowl, spreading it into an even layer about 1 1/2 inches thick.
5. Generously sprinkle the crumbled sirene (or feta) over the entire top of the salad, creating a snowy white layer that covers almost all the vegetables, leaving only hints of red and green peeking through at the edges.
6. Finish with the additional 2 tablespoons of chopped parsley scattered over the cheese and serve immediately at room temperature, or chill for up to 30 minutes before serving.
7. Serve alongside crusty bread, grilled meats, or a glass of chilled white wine or rakia for an authentic Bulgarian meal.

Cook’s Notes

• Traditional sirene cheese gives the most authentic flavor, but a good-quality firm feta aged in brine works well; rinse feta briefly if it is overly salty.
• Sunflower oil is the classic Bulgarian choice, but a light, fruity extra-virgin olive oil is a delicious alternative if sunflower oil is unavailable.
• For the best texture, dice the tomatoes and cucumbers into similarly sized cubes (about 1/2 inch) so every forkful feels balanced.
• Always dress the salad just before serving to keep the vegetables crisp and prevent the tomatoes from releasing too much juice.
• The cheese layer should be generous and cover most of the salad – this is the defining visual and flavor signature of a true Shopska Salad.

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