ReceptnaptárCucumber and tomato salad with cheese (šopska-style)
Shopska is Bulgaria's national salad, served at the start of summer dinners, often with a glass of rakia. This version is minimalist: ripe vegetables, a little oil and a generous amount of grated white cheese. The salty shavings of cheese cover the salad like snow, so it is an especially pretty sight before you toss it on the plate.
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Ingredients
Method
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- Cut the tomatoes, cucumber, pepper and onion into cubes.
- Mix them in a bowl, season with salt and drizzle with olive oil.
- Scatter plenty of grated white cheese on top.
- Serve immediately.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Look for Bulgarian sirene, though a salty sheep's cheese or feta also works. It is easiest to grate when cold.
- Go easy on the salt, because the white cheese is salty itself. Taste the vegetables together with the cheese first.
- To take the edge off raw onion, slice it and soak it in cold water for 5 minutes. Roasted peppers can stand in for the fresh pepper.
Frequently asked questions
How do I make it vegan?
Leave out the cheese or use a plant-based feta-style product, and add a few olives for saltiness.
Can I make it ahead?
You can chop the vegetables 1-2 hours in advance, but add the salt, oil and cheese only when serving, or the salad will release its juices.
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