Shopska salad
Shopska salad is a Balkan classic that tastes like sunshine in a bowl. It comes from the region around Sofia and won hearts across Europe for its simple beauty. Ripe tomatoes bring sweetness, cucumber adds a cool snap, bell peppers lift the color and a fluffy crown of white cheese finishes the plate. With good produce and a gentle hand the salad is ready in minutes.
Ingredients:
- 1 piece onion
- 50 grams sunflower oil
- 300 grams tomatoes
- 1 piece cucumber
- 250 grams balkan cheese
- 300 grams bell pepper
- 1 pinch salt
- 2 pinches black pepper (ground)
Nutrition values (per 100 g):
| Energy | 102 kcal 427 kJ | |
|---|---|---|
| Protein | 3,3 g | |
| Carbohydrates | 4,3 g | |
| - of which sugars | 2,6 g | |
| Fat | 8,2 g | |
| - saturated fat | 3,1 g | |
| - trans fat | 0,1 g | |
| - monounsaturated fat | 1,9 g | |
| - polyunsaturated fat | 2,7 g | |
| - cholesterol | 16,3 mg | |
| Fiber | 1,0 g | |
| Salt | 0,7 g | |
All nutritional data is approximate and subject to variation based on ingredient choice, brand, and measured amounts.
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Nutrition values (for the whole recipe):
| Energy | 1 387 kcal 5 806 kJ | |
|---|---|---|
| Protein | 44,4 g | |
| Carbohydrates | 57,9 g | |
| - of which sugars | 36,0 g | |
| Fat | 112,0 g | |
| - saturated fat | 42,8 g | |
| - trans fat | 1,3 g | |
| - monounsaturated fat | 25,7 g | |
| - polyunsaturated fat | 36,4 g | |
| - cholesterol | 223 mg | |
| Fiber | 13,7 g | |
| Salt | 9,16 g | |
All nutritional data is approximate and subject to variation based on ingredient choice, brand, and measured amounts.
By clicking the table, you switch the view.
Recipe steps:
- Wash the cucumber and cut it into small pieces (anyone who needs can peel the skin).
- The tomatoes and peppers are also washed and sliced, the onions are diced, mixed with oil, salted and peppered.
- Cut the Balkan cheese or cheese of your choice (it can also be grated).
- Leave in the fridge for at least 1 hour.
- Mix gently before serving and serve with homemade pastry.
Ingredients that matter:
Choose juicy tomatoes and crisp cucumbers. Use peppers in different colors for a lively look. The traditional cheese is sirene. At home you can use Balkan cheese or feta and you will be close to the original mood. Sunflower oil gives a faithful Balkan touch. Olive oil brings a Mediterranean whisper. Salt and freshly ground pepper are enough. Let the vegetables shine.
Technique tips:
Cut everything into similar bite size pieces so every forkful feels balanced. Remove some tomato seeds if you want less juice in the bowl. Keep the cucumber skin on for more crunch or peel if it feels tough. Chop the onion very finely and mix it with the oil before you dress the salad. The bite softens and the flavor spreads evenly. Chill the salad before serving. The cheese settles and the vegetables stay crisp.
Simple dressing:
The dressing is humble on purpose. Good oil, a pinch of salt and a little pepper. If you like a brighter note add a few drops of lemon juice or a splash of red wine vinegar. A sprinkle of oregano or parsley fits naturally. There is no need to complicate a salad that lives from freshness.
Variations and ideas:
Roasted peppers bring a gentle smoky note and feel deeply Balkan. Add a few olives for a tavern vibe. For a lighter lunch replace part of the oil with tomato juices from the board. To make it a complete meal fold in cooked chickpeas or quinoa and serve with warm flatbread. Mint and lemon turn the salad into a breezy summer side.
Serving that feels joyful:
Serve well chilled and finish with a snowy layer of grated cheese on top. This small touch looks beautiful and keeps the flavor well distributed. Shopska salad pairs with grilled meat and fish and loves to sit next to roasted vegetables. It also stands proudly on its own with crusty bread and a tall glass of lemonade.
Make ahead and storage:
Prep the vegetables ahead and keep them in the fridge. Grate the cheese and store it separately. Dress and mix just before serving so the salad holds its crunch. Leftovers keep for a short while though the best texture is always fresh.
Quick questions:
- Too watery? Seed part of the tomatoes or salt them lightly and let the juice run off.
- Onion feels too sharp? Soak it briefly in cold water and drain well.
- Flavor feels shy? Add a pinch of salt and a tiny drizzle of lemon.
- Cheese falls apart? Grate it finely and add it at the very end.
