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Shopska salad – Bulgarian salad with sirene cheese
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Source: https://recipheon.com/en/recipes/snacks/shopska-salad-bulgarian-salad-with-sirene-cheese
About this recipe
Shopska salad combines juicy tomatoes, crisp cucumber and green bell pepper beneath a generous layer of grated white brined cheese. In this version the vegetables stay raw, with a little onion and parsley bringing out their fresh flavor. Bulgarian cow’s milk sirene gives the salad a salty, gently tangy character and crumbles slightly as it is grated. A simple sunflower oil and wine vinegar dressing mixes with the tomato juices, which do not need to be poured off. Add the cheese last without mixing it into the vegetables, leaving a light, fluffy layer on top. Served straight away, the salad makes a bright, fresh side dish for a main meal or grilled food.
Ingredients
For 4 side servings
400 g ripe tomatoes, without the hard stem cores
250 g peeled fresh cucumber
100 g raw green bell pepper, without seeds or stalk
40 g peeled white onion
160 g Bulgarian white brined sirene cheese made from cow’s milk, weighed after draining
6 g parsley, leaves and tender stems
20 g sunflower oil
10 g wine vinegar, 6% acidity
1 g salt
Steps
Wash the vegetables and parsley, then dry them. Peel the cucumber, remove the seeds and stalk from the pepper, cut the hard stem cores out of the tomatoes and peel the onion. Weigh the specified vegetable quantities after trimming. Drain the cheese and weigh the amount needed; the brine does not go into the salad. Keep the cheese chilled until finishing.
Cut the tomatoes into large chunks and the cucumber into fairly thick half-moon slices so the vegetables keep a distinct shape. Cut the pepper into short strips, finely dice the onion and chop the parsley. Transfer the vegetables to a wide bowl. Keep all the juice released by the tomatoes during cutting as well.
AI-generated Add all the chopped parsley, oil, vinegar and salt to the vegetables and collected tomato juice. Toss gently with two spoons so the dressing coats the vegetables without breaking up the tomato pieces. Do not pour off the liquid at the bottom of the bowl: it will be part of the finished salad.
AI-generated Transfer all the salad and its liquid to a wide platter. Coarsely grate all the drained cheese directly over the vegetables, forming a generous, light layer. Do not mix the salad again after adding the cheese. Serve immediately as four side portions, sharing the dressing and juice from the bottom of the dish among the plates too.
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