Salads in Bulgaria are usually eaten as a starter, but they are normally so big that it’s not uncommon for the main meal to be served and for the salad to be left on the table as an accompaniment.
There is usually at least one page in every restaurant menu dedicated to salads, Shopska salad being the most famous.
It can be made with green or red peppers, raw or roasted depending on taste. If using roasted peppers double the quantity.
The traditional white cheese used in this salad is called Sirene, which quite simply means ‘cheese’! It’s a goats cheese not too dissimilar to feta, which makes an acceptable alternative.
You can either serve Shopska as a tossed mixed salad or arrange the vegetables in attractive layers on a serving plate.
half a Spanish or red onion
4 medium size tomatoes
half a cucumber
1 green pepper
1 red pepper
salt and pepper to taste
1 tablespoon vinegar
2 tablespoons olive oil
generous amount sirene or feta cheese, grated
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.