Shopska Salad
Tomato and cucumber salad under grated white cheese.
About Shopska Salad
Diced tomato, cucumber, pepper and onion are tossed with a little oil and vinegar, then blanketed in a snowy mound of grated sirene cheese. Its red, white and green echo the national flag.
🏛️ History & Culture
Shopska salad is named after the Shopi people, a folk group inhabiting the region around Bulgaria’s capital, Sofia, and parts of western Bulgaria, eastern Serbia, and North Macedonia. Its origins are debated, with some attributing its creation to mid-20th-century Bulgarian state tourism promoters seeking a national dish, while others see it as a traditional rural preparation that simply adopted the regional name.
Today it is a beloved staple across Bulgaria and the wider Balkans, typically served as a starter or light meal. The salad’s patriotic red, white, and green layers—tomatoes, white sirene cheese, cucumbers, and peppers—deliberately echo the Bulgarian flag, reinforcing its status as a symbol of national identity. Variations may adjust the cheese type or add herbs, but the essence remains unchanged: fresh vegetables topped with grated white brine cheese.
🍳 How to make Shopska Salad
AI-assisted, not kitchen-testedShopska Salad (Shopska Salata)
Bulgaria's iconic chopped salad of tomato, cucumber, pepper and onion, finished with a generous snowy topping of grated sirene cheese. The red tomatoes, white cheese and green peppers echo the colors of the Bulgarian flag.
- Prep
- 15 min
- Total
- 15 min
- Serves
- 4
- Difficulty
- Easy
Recipe ingredients
- 400 g (14 oz) ripe tomatoes, firm, ripe
- 300 g (10½ oz) cucumber, unpeeled, seeds scraped out
- 200 g (7 oz) green bell pepper, or a mix of green and red for color
- 100 g (3½ oz) white onion, or 4-5 spring onions, finely sliced
- 200 g (7 oz) sirene cheese, Bulgarian sirene; substitute with a 50/50 mix of feta and cottage cheese, drained, if unavailable
- 30 ml (2 tbsp) sunflower oil, traditional; olive oil also acceptable
- 15 ml (1 tbsp) red wine vinegar or apple cider vinegar
- 2 g (½ tsp) fine sea salt, or to taste
- 1 g (¼ tsp) freshly ground black pepper
- 5 g (1 small handful) fresh parsley, chopped, optional garnish
Steps
- 1 Wash and dry the tomatoes, cucumber and pepper. Core the pepper and scrape out the seeds from the cucumber.
- 2 Dice the tomatoes, cucumber and bell pepper into roughly 1 cm (about ½ inch) cubes. Finely slice the onion into thin rings.
- 3 Place all the chopped vegetables in a large bowl. Add the salt, pepper, oil and vinegar and toss gently to combine. Let the salad rest for 5 minutes so the juices begin to pool at the bottom.
- 4 Coarsely grate the sirene cheese on the large holes of a box grater. Pat it dry with paper towels if it releases a lot of brine; you want a fluffy, snow-like texture rather than a wet one.
- 5 Spoon the dressed vegetables into a serving bowl or onto individual plates, then pile the grated sirene generously on top so the vegetables are nearly hidden. Finish with a sprinkle of chopped parsley if using.
- 6 Serve immediately at room temperature, alongside a basket of bread and a glass of cold rakia or white wine. (Do not toss the cheese into the salad at the table; Bulgarians keep it as a separate snowy top layer.)
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✅ Before you go to Bulgaria
Round out your trip — most travellers book these alongside their trip.
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