Shopska Salad
Shopska Salad is Bulgarian tomato cucumber feta salad: salted vegetables rest five minutes, then olive oil, crumbled feta and parsley finish the bowl. Use ripe tomatoes and drain excess juice so the cheese does not drown. Serve cool as a starter or side.
At a glance
Time: about 15 min · 2–3 plates · Difficulty: easy · ≈ 220 kcal
Shopska Salad is Bulgarian tomato cucumber feta salad: salted vegetables rest five minutes, then olive oil, crumbled feta and parsley finish the bowl. Use ripe tomatoes and drain excess juice so the cheese does not drown. Serve cool as a starter or side.
Ingredients
- 1 sliced Cucumber
- 3 Cups Tomatoes
- 1/4 Red Onions
- 1 chopped Green Pepper
- 1 tsp Salt
- 1/4 cup Olive Oil
- 1/3 cup Feta
- 2 tbs chopped Parsley
Steps
- Combine vegetables in a bowl and sprinkle salt on top. Let it stand for 5 minutes. Add the oil. Top with feta and parsley. Serve.
Rate this recipe
Time and temperature
No cook · salt rest 5 min · dress and top with feta
Nutrition
220 kcal · Protein 7 g · Fat 16 g · Carbs 10 g
1 plate (estimate)
Substitutes
- Feta → sirene or mild goat cheese
- Green pepper → yellow pepper
- Olive oil → sunflower oil
- Parsley → dill
Storage
Undressed veggies fridge half day; add feta and oil just before eating.
FAQ
- Why salt the vegetables first?
- Salt draws water so Shopska Salad stays bright instead of watery after dressing.
- Can I skip the feta?
- You can, but Bulgarian tomato cucumber feta salad loses its classic salty creaminess without it.
- Make it ahead?
- Chop and salt early; keep oil, feta and parsley separate until serving.
- Best tomato type?
- Ripe salad tomatoes or a mix of cherry cut in half keep Shopska Salad juicy without mush.