Simple Shopska Salad Recipe

Name: Shopska Salad
Prep time: 10 min
Total time: 10 min
Ingredients: 1 large tomato (diced); ½ cucumber (peeled and chopped); ¼ red capsicum/bell pepper (diced); ¼ small red onion (finely sliced (optional)); 1-2 tablespoons fresh parsley (chopped); 50 g feta cheese (crumbled or grated); 1 tablespoon olive oil; 1 teaspoon red wine vinegar; Salt flakes and black pepper (to taste)

Shopska Salad, the salad that’s so easy and delicious! It’s a riot of colours and flavours. Juicy tomatoes, crisp cucumbers, sweet bell peppers, and salty, creamy fetta cheese all tossed together in a tangy olive oil and vinegar dressing. Simple? Yes. Boring? Absolutely not!

Whether you’re whipping it up for a quick lunch, a BBQ side, or just because you’re craving something fresh, this Bulgarian classic will have you wondering why you didn’t make it sooner. Fresh, fabulous, and downright deliciously low-carb, this salad is living its best life, and so will you when you dig in! 🥗

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Shopska Salad in a long oval bowl with a bronze glass to the right.

Why You’ll Love This

I love Shopska salad because it’s one of those dishes that’s as easy to make as it is enjoyable to eat. It’s my new go-to for a quick side that feels special, and I can’t get enough of it. It is kind of like our traditional Australian garden salad but amped up a bit.

What is Shopska Salad?

Shopska Salad, pronounced shop-skah sah-lah-tah, is a classic dish from the Balkans, cherished for its simplicity. Also known as Shopska salata or sopska salata, this iconic salad hails from Bulgaria and has become a symbol of the country’s culinary heritage. You might also encounter it as Macedonian salad in some regions, reflecting its popularity across borders.

Historically, Shopska salad was created in the mid-20th century by Bulgarian tourism agencies as a way to showcase the region’s fresh produce. Its name is derived from the Shopluk region, an area spanning parts of Bulgaria, Serbia, and North Macedonia, where the ingredients are staples of the local diet.

This super-tasty Mediterranean-inspired dish is packed with tomatoes, cucumbers, bell peppers, and the uniquely tangy white-brined cheese known as sirene (or Bulgarian feta).

Sopska salata ingredients labelled and in small bowls.

The Ingredients

Tomatoes – Use ripe, juicy tomatoes for the best flavour. If they’re out of season, try cherry tomatoes for a sweeter alternative.
Cucumber – Persian or English cucumbers are ideal because they’re less watery and have fewer seeds. If you only have standard cucumbers, scoop out the seeds before chopping.
Bell Pepper – Red pepper / capsicum adds sweetness and colour, but you can use yellow or orange for variety. Green bell peppers or roasted peppers have a more bitter edge if you prefer that.
Feta Cheese – Crumbled or grated Bulgarian feta cheese is traditional, but goat cheese or ricotta salata can be used. Crumble the feta or, my favourite way to serve this is grated. Oh my, grated feta is like the best!
Sirene Cheese: This is a crumbly white brined cheese similar to feta but slightly saltier and creamier. It’s the signature ingredient in traditional Bulgarian Shopska salad. If you can’t find sirene, high-quality feta is an excellent substitute. For the adventurous, try making sirene at home with cow’s or goat’s milk and a cheese culture starter.
Dressing – Olive oil and red wine vinegar are key, but you can experiment with lemon juice or balsamic for a twist.

How to Make Shopska Salad

Making this Bulgarian salad recipe is as simple as it is delicious. Here’s how to do it ensuring every bite is absolutely delicious!

A bowl of tomato and cucumber with dressing ingredients and cheese around the sides of the bowl.

Prepare the Vegetables:
Slice the vegetables how you like them. I cut into even sizes, but I do like to keep it chunky and textural. I still think this simple salad would also be the perfect Spoon Salad. You know when you finely dice the ingredients so you can eat it with a spoon. I love that idea too, so I am definitely going to give it a try.

Combine in a Bowl:
Place the diced tomato, cucumber, bell pepper, and onion into a mixing bowl. This step lets you toss the vegetables evenly before plating, ensuring consistent seasoning and dressing distribution.

A process shot of adding the seasoning and dressing to a bulgarian salad.

Season and Dress:
Drizzle a tablespoon of olive oil and a teaspoon of red wine vinegar over the vegetables. Add a pinch of salt flakes and freshly cracked black pepper. Use a light hand with the salt initially, as the feta cheese you’ll add later is naturally salty. Toss gently to combine. A silicone spatula or salad tongs work well here to avoid bruising the vegetables.

Plate and Garnish:
Divide the mixture between two serving plates or shallow bowls for a beautiful presentation. Sprinkle a tablespoon or two of freshly chopped parsley on top. For the feta, you can either crumble it with your hands for a rustic look or grate it finely for a delicate, snow-like texture that melts into the salad.

Optional Chill Time:
If time allows, let the salad rest in the fridge for 10–15 minutes. This brief chill enhances the flavours and makes it even better.

Serve and Enjoy:
Serve immediately for the freshest, crunchiest experience. Shopska salad shines as a side dish, a light meal, or even part of a larger spread.

Variations and Ways to Serve

Mediterranean Twist: Add olives, a sprinkle of oregano, or a few artichoke hearts for a Mediterranean vibe.
Fajita Bowl Style: Serve with beef or chicken fajitas. Even shrimp fajitas would be amazing.
Protein Boost: Top with grilled chicken, Lebanese meatballs, prawns, or even a soft-boiled egg for a complete meal.

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Shopska salad pairs beautifully with grilled meats, roasted vegetables, or crusty bread. It’s also perfect alongside a hearty soup or as part of a mezze platter.

Best Ways for Storing

Shopska salad is best enjoyed fresh, but here are a few tips if you need to store it:

Separate Components: Keep the vegetables, feta, and dressing separate if preparing ahead of time. Combine just before serving.
Refrigeration: Store any leftover salad in an airtight container for up to 1 day. Be aware that the vegetables may release some water over time.
Refreshing Leftovers: If the salad seems soggy, drain the liquid and toss with a little extra olive oil and vinegar before serving.

Differences Between Macedonian and Bulgarian Shopska Salad

Both Macedonian and Bulgarian versions of Shopska salad feature the same core ingredients, but they have subtle distinctions. The Bulgarian version emphasizes simplicity and a focus on the creamy, salty sirene cheese, often grated finely on top for a snow-like effect. In contrast, the Macedonian variant may include additional herbs like mint or dill and sometimes adds olives for a touch of richness.

Common Questions

Can I make Shopska salad ahead of time?

Yes, but store the vegetables, feta, and dressing separately and combine them just before serving to keep everything fresh and crisp.

Is this salad keto-friendly?

Absolutely! Shopska salad is naturally low in carbs and full of healthy fats from the olive oil and feta cheese.

What can I use instead of feta? Can I enjoy it dairy free?

Goat cheese, ricotta salata, or even a firm vegan cheese are great substitutes that maintain the salad’s creamy, salty vibe and make a dairy free shopska salad recipe.

Tomato and cucumber salad in a large bowl with grated feta on the top.

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