Shopska Salad (Bulgarian Shopska salad)
Shopska salad cuts ripe tomatoes, cucumber, green bell pepper, and onion into rough bite-size pieces, dresses them lightly with olive oil and red wine vinegar, and tops the whole thing with a thick mound of finely grated feta cheese. No separate dressing is needed because the juice flowing from ripe tomatoes mingles with the vinegar and oil to coat every piece naturally, forming a light, pool-free dressing at the bottom of the bowl. The salty, tangy fermentation character of feta stands in pointed contrast to the watery freshness of the raw vegetables, and the green bell pepper's mild herbaceous bitterness adds a layer of complexity that pushes the salad past simple freshness. Because feta already contributes considerable salt, seasoning the vegetables lightly at first prevents the finished dish from becoming overly salty. Removing the seed cavity of the cucumber reduces the amount of excess liquid released, keeping the dressing from diluting. The salad should be assembled just before serving so each vegetable retains its texture rather than softening in the accumulated juice.
Adjust Servings
Instructions
- 1
Dice tomato, cucumber, bell pepper, and onion into bite-size pieces.
- 2
Place vegetables in a large bowl and add olive oil and vinegar.
- 3
Season lightly with salt and toss gently.
- 4
Transfer to a plate and generously grate feta over the top.
- 5
Serve chilled right away for best texture.
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Tips
Nutrition (per serving)
Goes Well With
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