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Bulgarian Shopska Salad

Shopska Salad

An authentic Bulgarian salad made with diced tomatoes, cucumbers, peppers, onions, and topped with finely grated white brine cheese.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Salad, Side Dish
Cuisine: Balkan, Bulgarian
Ingredients Method Notes

Ingredients
  

  • 400 g tomatoes approx. 4 medium, diced
  • 300 g cucumbers approx. 1 large, diced
  • 200 g bell peppers approx. 2 peppers, chopped
  • 100 g red onion approx. 1 small, finely diced
  • 200 g Sirene cheese or Bulgarian Feta, finely grated
  • 30 ml sunflower oil or extra virgin olive oil
  • 15 ml red wine vinegar
  • 10 g fresh parsley finely chopped
  • Salt to taste

Method
 

  1. Dice 400g of tomatoes into small, even pieces and place them into a large mixing bowl.
    Glass bowl containing a chopped tomato before adding to a recipe.
  2. Chop 300g of cucumbers into similar bite-sized cubes and add them to the bowl with the tomatoes.
  3. Take 200g of bell peppers, chop them into small squares, and incorporate them into the vegetable mixture.
    Red bell peppers, chopped
  4. Dice 100g of red onion and add it to the rest of the ingredients.
  5. Drizzle 30ml of sunflower oil and 15ml of red wine vinegar over the chopped vegetables.
  6. Add salt to taste, but remember that the cheese added at the end is naturally quite salty.
  7. Toss the vegetables gently so that the oil and vinegar coat every piece evenly.
  8. Divide the vegetable mixture into four separate plates or serving bowls.
  9. Finely grate 200g of Sirene cheese over the top of each portion until the vegetables are completely hidden.
    grated sirene cheese
  10. Sprinkle 10g of finely chopped fresh parsley over the cheese as a final garnish before serving.
    Bulgarian Shopska Salad

Notes

I recommend using fresh, raw bell peppers for this version to ensure the salad remains crisp and vibrant. If you cannot find Bulgarian Sirene, a firm block of Feta is an excellent substitute, but try to find one that is slightly hard so it grates easily. For the best presentation and taste, you should only add the grated cheese immediately before eating. If the cheese sits on the moist vegetables for too long, it can become soggy and lose its fluffy, "snowy" appearance.
When it comes to storing the salad, you can chop the vegetables and mix them with the oil and vinegar in advance. Store the vegetable base in an airtight container in the refrigerator for up to 24 hours. However, keep the grated cheese in a separate container and only combine the two when you are ready to serve. If you have leftovers that are already mixed with cheese, they are still safe to eat the next day, though the texture will be softer. Additionally, you may find that a fresh drizzle of oil helps revive the flavors after the salad has been chilled.
Enjoy :D