Shopska salad

In Bulgaria, salads are traditionally served as a starter, but they’re often so generous that they stay on the table long after the main dish arrives, becoming part of the meal itself. Fresh, colourful and full of flavour, salads are an essential part of Bulgarian dining.

Most restaurant menus in Bulgaria dedicate an entire section to salads, with Shopska salad  taking centre stage as the nation’s most beloved favourite.

Shopska can be made with either green or red peppers, and they can be used raw for freshness or roasted for a sweeter, deeper flavour. If you choose roasted peppers, simply double the quantity for the best balance.

The traditional white cheese used is called sirene — which simply means “cheese” in Bulgarian. It’s usually made from cow’s milk (sometimes sheep’s or a blend) and has a crumbly, tangy character similar to feta, which makes a perfectly good substitute if sirene isn’t available.

You can toss the vegetables together for a rustic, homely feel, or carefully layer them on a serving plate and finish with a generous scattering of grated cheese for a more traditional presentation.

SHOPSKA SALAD
Serves 4

INGREDIENTS:

half a Spanish or red onion
4 medium size tomatoes
half a cucumber
1 green pepper
1 red pepper
chopped parsley
salt and pepper to taste
1 tablespoon vinegar
2 tablespoons olive oil
olives (optional)
generous amount sirene or feta cheese, grated

METHOD:

Cut all the vegetables, except for the olives, into slices or cubes. Arrange on a serving plate, sprinkle in the parsley and season lightly with salt and pepper.

Drizzle with the vinegar and olive oil. Decorate with the olives. Sprinkle with a generous amount of sirene or feta cheese and Serve.