|Nutritional Guidelines (per serving)|
|Servings: 6 servings Bulgarian salad|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||27%|
|Saturated Fat 4g||19%|
|Total Carbohydrate 13g||5%|
|Dietary Fiber 3g||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Shopska salata is a salad that originated in the Shopluk region of Bulgaria. It is said to have been invented in the 1960s as part of a tourist promotion by the socialist party to highlight local ingredients.
Today, it is common among the Balkan countries of Serbia, Macedonia, and others and has been proclaimed as a national dish of Bulgaria.
There are slight variations from family to family but the basic ingredients for this refreshing salad, served year-round, are the same -- tomatoes, cucumbers, bell peppers, onion, red wine vinaigrette, and feta cheese which is known as sirene cheese in Bulgaria.
Since olive trees are not as plentiful in Bulgaria as they are elsewhere, sunflower oil is used in most cooking and salad dressings.
- 4 tomatoes, chopped
- 1 large cucumber, unpeeled and chopped
- 4 green or red peppers, roasted or raw, chopped
- 1 large yellow onion, chopped, or 6 green onions, sliced
- 2 tablespoons chopped fresh parsley
- 1/2 cup sunflower oil
- 1/4 cup red wine vinegar
- Salt and black pepper
- 1/2 cup Bulgarian sirene cheese or feta cheese, crumbled
In a large bowl, place tomatoes, cucumber, peppers, onion and parsley, and toss.
Place oil, vinegar, salt, and pepper to taste in a screw-top jar. Cover and shake until well blended.
Toss dressing with vegetables, turn into a serving bowl and refrigerate until ready to serve. Top with crumbled cheese and portion on chilled plates.
Serve with hearty bread and a glass of rakia.