How to Make SHOPSKA SALAD | The Most Famous Bulgarian Salad

Start with half a red bell pepper and place it directly on the burner to grill.

Slice the cucumber in half and then cut it into half moons, transferring it into a bowl.

Cut the tomatoes into cubes and place them in a separate bowl.

Check the grilled bell pepper; it should be blackened.

Cut the grilled bell pepper in half and place it in a small saucepan with the lid on to steam for easier peeling.

Peel the bell pepper using your fingers, scraping with a knife or spoon if necessary. Avoid using water to preserve the flavors.

Chop the peeled bell pepper and place it in a separate bowl.

Assemble the salad in layers starting with the chopped bell pepper as the base, followed by the cubed tomatoes, cucumber, and then onion on top.

Use yellow onion for a white appearance; adjust the amount based on your preference.

Top the salad with shredded Bulgarian sirene cheese (Bulgarian feta).

Drizzle canola oil over the salad; vinegar is optional but not used in this recipe.

Optionally, chop and add fresh parsley as a layer after the cucumbers.

Equipment Needed

Dietary

Allergens