The most beloved salad of the Balkans — bright tomatoes, crisp cucumbers, sweet peppers, and onion, all blanketed in a generous layer of grated sirene cheese.
15 min prep
Serves 4
Vegetarian
No-cook
How to Make Shopska Salata
1
Prepare the VegetablesWash and dry all vegetables. Cut tomatoes into rough 2 cm chunks. Slice cucumbers into half-moons or cubes. Dice peppers into similar-sized pieces. Slice onion as thinly as possible.
2
Combine the BasePlace all cut vegetables in a large serving bowl. Toss gently to combine. Season lightly with salt and pepper. Let sit for 2-3 minutes — the tomatoes will release a little juice.
3
Dress the SaladDrizzle sunflower oil and white wine vinegar over the vegetables. Toss to coat. Taste and adjust seasoning. The dressing should be simple so the fresh flavors shine.
4
Top with CheeseUsing a coarse grater, grate the sirene or feta generously over the entire surface of the salad. The cheese should form a thick white blanket — do not mix it in.
5
Garnish and ServeScatter black olives over the cheese if desired. Add fresh chopped parsley. Serve immediately alongside hot cevapi.
The Secret to Great Shopska
Use the ripest, most flavorful tomatoes available — this salad lives or dies by tomato quality.
Sirene (Bulgarian white cheese) is the authentic choice. Greek feta works well as a substitute.
Always grate, never crumble — coarsely grated cheese distributes more evenly.
Do not add the dressing until ready to serve — dressed too early, the tomatoes become watery.