Shopska Salata

Shopska Salata (Bulgarian Shopska Salad)

A bright, rustic Bulgarian salad of chopped tomato, cucumber, onion and peppers, dressed simply with sunflower oil and vinegar, then blanketed with a snow of grated white brined cheese (sirene). Served chilled as a starter or side across the Shopluk region and beyond.

Prep

20 min

Cook

15 min

Total

35 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •600 g (1 lb 5 oz) ripe tomatoes, firm but ripe, cut into 1–2 cm dice
• •400 g (14 oz) cucumber, about 1 medium; unpeeled if thin-skinned, diced
• •1 medium white or red onion, finely diced, or 3–4 spring onions sliced
• •3 whole roasted red peppers, jarred roasted peppers work well; see note
• •1 tsp salt, plus more to taste
• •60 ml (4 tbsp) sunflower oil, neutral oil; extra-virgin olive oil is a fine home-kitchen substitute
• •30 ml (2 tbsp) white wine vinegar, or apple cider vinegar
• •200 g (7 oz) sirene (Bulgarian white brined cheese), see note for substitutes
• •1 small bunch flat-leaf parsley, optional, to finish

Steps

1. 1 If using fresh peppers: roast 3 red bell peppers under a hot grill or over a gas flame, turning, until the skins are blackened and blistered all over (about 10–12 minutes). Transfer to a bowl, cover tightly, and steam for 10 minutes. Peel off the skins, discard seeds and stems, and cut the flesh into strips. If using jarred roasted peppers, simply drain and slice.
2. 2 Dice the tomatoes and cucumber into roughly 1–2 cm pieces. Place in a large bowl, sprinkle with the salt, and toss. Let stand 10 minutes so the tomatoes release some juice.
3. 3 Add the diced onion and roasted pepper strips to the bowl. Drizzle with the sunflower oil and vinegar, toss gently to combine, and taste - adjust salt and vinegar as needed. The salad should be lightly dressed, not swimming.
4. 4 Chill the salad for at least 15 minutes (up to 1 hour) so the flavours meld. Do not add the cheese yet or it will dissolve into the juices.
5. 5 Just before serving, transfer the salad to a wide serving plate or shallow bowl, leaving the accumulated juices behind or spooning a little over.
6. 6 Finely grate the sirene over the top in a generous, even layer until the salad is almost completely covered - this snowy cap is the signature of the dish.
7. 7 Scatter with chopped parsley if using and serve immediately, with crusty bread on the side.