🥗 Shopska Salad
Shopska salad is a Bulgarian salad of chopped tomatoes, cucumbers, onion and peppers, often roasted, dressed simply with oil and vinegar and buried under a generous layer of finely grated white brined cheese. It is crunchy, juicy and tangy, and is served cold as a starter. Its red, green and white colours echo the Bulgarian flag.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 3 ripe tomatoes (about 400 g)
- 1 cucumber (about 250 g)
- 1 small onion
- 1 green or red pepper, raw or roasted
- 80 g white brined cheese (feta)
- 1 tbsp sunflower oil
- 1 tsp vinegar
- Parsley and salt
Method
- Dice the tomatoes, cucumber and pepper; finely chop the onion.
- Combine the vegetables in a bowl with salt, oil and vinegar.
- Divide between plates.
- Finely grate the cheese over the top and finish with parsley.
How to make it lighter
- Use half the cheese and grate it finely so it still covers the salad — 30 g feta ≈ 80 kcal.
- Measure the oil with a spoon instead of pouring it.
- Roast the peppers instead of frying them for a smoky taste without extra fat.
History
Shopska salad is widely believed to have been created in the 1950s–1960s by Bulgaria's state tourism organisation to promote national cuisine, and is named after the Shopi people of the Sofia region. It is now popular across the Balkans.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →