Classic Bulgarian Shopska Salad

A delicious classic! Great salad for every day! A universal Bulgarian salad made from juicy vegetables and harmoniously complemented with chopped cheese! Great combination of products! The salad is easy to prepare and quick to eat!
cook time: 2h
Logan Winslow
Classic Bulgarian Shopska Salad

Nutrition Facts (per serving)

90
Calories
7g
Fat
4g
Carbs
3g
Protein

Ingredients (4 portions)

Basic:

Onion (salad) 100 g
Tomatoes 250 g
Parsley to taste
Vegetable oil 2 tbsp
bell pepper 250 g
Olives 3 pc
cucumbers 200 g
Brynza 130 g

Recipe instructions

Step 1

Step 1
How to make classic Bulgarian Shopska salad? Prepare the ingredients needed to make the salad. You will need fresh vegetables: tomatoes, cucumbers, lettuce onions (I used white), sweet bell peppers (preferably red, fleshy), as well as a little feta cheese, parsley to taste and vegetable oil for dressing (olive is good). To decorate the salad, use olives or black olives.

Step 2

Step 2
Wash the bell pepper, wrap it in foil and bake in the oven at 180 degrees for about an hour (you can do this together with baking or baking other products). Check readiness with a narrow sharp knife — the pepper should be completely soft. Let it cool completely to room temperature without unwrapping. When exposed to steam, the skin will peel off easily.

Step 3

Step 3
Wash the tomatoes, remove the stem and cut the pulp into medium-sized slices. Place in a single layer on a flat plate.

Step 4

Step 4
Peel the onion, cut into thin quarter rings and evenly place in the next layer on the tomatoes.

Step 5

Step 5
Remove skin and seeds from cooled baked peppers. Cut the tender pulp into medium-sized slices and place on the onion.

Step 6

Step 6
Wash the cucumbers and cut off the ends. Cut the cucumbers into slices of a size that is convenient to eat. Spread an even layer over the tomatoes, onions and peppers. Pour vegetable oil over the vegetables. If the cheese is not very salty, then you can add a little more salt to the salad.

Step 7

Step 7
Grate the cheese on a fine grater. Place the crushed cheese on the vegetables in a neat “cap”. Wash the parsley, shake, finely chop and place along the edge of the plate. Garnish the classic Bulgarian Shopska salad with black olives (or olives). They can be placed whole or cut into halves.

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