Shopska Salad

"The word "salad" comes from the Latin word "herba salta" or salted herbs. This is a flavourful and colourful salad from the Foodcourt column, Weekend."
photo by JustJanS photo by JustJanS
photo by JustJanS
Ready In:




  • Roast the red bell pepper directly on the gas flame, wrap it in foil or plastic wrap for a few minutes, peel and allow to cool.
  • Put the tomatoes, cucumber and green bell pepper in a salad bowl.
  • Dice the red bell pepper and add it to the tomato mixture.
  • Add the spring onions and parsley.
  • Season with a pinch of salt.
  • Be careful when seasoning with salt because the cheese is already salty, so don't add too much salt.
  • Sprinkle the olive oil over it.
  • Mix carefully.
  • Add the crumbled cheese.
  • Garnish with black olives and parsley.
  • Serve.

Questions & Replies

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  1. Great summer garden salad !!
  2. I was delighted to see this traditional Bulgarian shopska salad recipe. For a bit more tanginess the original recipe (as it is done in Bulgaria) calls for a dash of wine vinegar. Thanks for posting.
  3. I made this the night before it was to be served, and if anyone else had the same idea, I would suggest not adding the tomatoes until the next day, as their juices drain out and form a puddle. I, too, used four spring onions and about a quarter cup of parsley. I love how the salad did not need a dressing because all the flavours from the different vegetables marinated together overnight! I think, though, that unless this is a main dish salad, it would serve maybe six instead of four.
  4. This was a lovely fresh tasting salad. I used no salt, kleaving it up to everyone to salt it at the table. That brings all the flavours out. Next time I would reduce the parsley to about 3 tablespoons, and the spring onions to about 4 (our jaws got a good workout;-) )


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