Shopska Salata (Bulgarian Salad)

A recipe for Shopska Salata! This Bulgarian salad is packed with diced vegetables, lightly seasoned, and topped with grated Sirene cheese.

Shopska Salata is a Bulgarian salad created by tossing together chopped tomatoes, cucumbers, peppers (roasted or raw), onions (green or red), and parsley. It is topped with Sirene cheese and served with a drizzle of olive oil and red wine vinegar.

I roasted the bell peppers, but you can also keep them raw if you prefer. You can also use a small red or yellow onion instead of three green onions.

Sirene cheese is a white brined cheese with a crumbly texture popular throughout Southeastern Europe. It is often called Bulgarian Feta or Bulgarian White Cheese.

Sirene has more moisture and is more smooth than the Greek Feta. It is made from goat, sheep, cow’s milk or a combination and formed into blocks. It is available in markets specializing in Eastern European food and some specialty cheese sections. If you are unable to find it, substitute with Feta.

Looking for more salads?

Try my

• Farro Salad with Kale and Roasted Tomatoes
• Karpouzi me Feta (Greek Watermelon with Feta)
• Spicy Halloumi Salad

Shopska Salata (Bulgarian Salad) Recipe

Adapted from Feisty Veggies

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Shopska Salata (Bulgarian Salad)

A recipe for Shopska Salata! This Bulgarian salad is packed with diced vegetables, lightly seasoned, and topped with grated Sirene cheese.

Course Salad

Cuisine Bulgarian

Keyword Bulgaria, Bulgarian, cheese, salad

Prep Time 15 minutes

Cook Time 40 minutes

0 minutes

Total Time 55 minutes

Servings 3 -4 Servings

Ingredients

• 2 bell peppers
• 3 large tomatoes
• 1 cucumber
• 3 green onions
• 1/4 cup fresh parsley stems discarded
• 3.5 ounces Sirene cheese grated
• Salt to taste
• Olive oil to taste
• Red wine vinegar to taste

Instructions

• Preheat oven to 400˚F. Place a wire rack on a baking sheet.
• Place the bell peppers on their side on the wire rack. Bake for 20 minutes. Turn each pepper to the other side and roast for another 20 minutes, until fragrant and softened. Allow to cool.
• Remove stems and seeds from peppers. Chop into bite size pieces. Place in a large bowl.
• Chop the tomatoes and add to bowl. If desired, peel cucumber and remove seeds, then chop and add to tomatoes and peppers. Finely chop green onions and parsley. Add to the bowl and toss to combine. Top with grated cheese.
• Serve immediately drizzled with salt, olive oil, and red wine vinegar.