Shopska Salad - Favorite Chopped Salad Recipe

Get ready to transport your taste buds straight to the heart of the Balkans with the incredible Shopska Salad! This isn't just any chopped salad; it's a vibrant, fresh, and unbelievably delicious salad recipe that's a staple in Bulgarian cuisine and beloved across Southeastern Europe. Imagine ripe, juicy tomatoes, crisp cucumbers, sweet roasted peppers, and pungent onions, all topped with a generous snowy blanket of tangy feta cheese. It’s a simple combination of salad ingredients that creates an explosion of flavor.
More than just a dish, Shopska Salad holds a special place in Bulgarian culture. Created in the 1950s, it quickly became a symbol of Bulgarian culinary identity. Its colors aren't just pretty; they famously mirror the Bulgarian flag: white from the feta, green from the cucumbers and parsley, and red from the tomatoes and peppers. It’s an easy salad recipe that tells a story, perfect for a light lunch, a refreshing side, or as part of a larger meal. Whether you're a seasoned chef or just starting your culinary journey, this guide will walk you through creating an authentic Shopska Salad that will impress everyone at your table.

Ingredients

• 1 large ripe tomato, about 1 lb (450g), diced
• 1 large cucumber, about 1 lb (450g), peeled (optional) and diced
• 1 medium green bell pepper, roasted and peeled (see instructions below), or 1/2 cup jarred roasted red peppers, drained and sliced
• 1/2 small red onion, finely diced (about 1/4 cup)
• 1/4 cup fresh parsley, finely chopped
• 4-6 oz (113-170g) feta cheese, crumbled or grated (preferably Bulgarian sirene cheese if you can find it!)
• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• Optional: A few Kalamata olives for garnish

Directions

1. Roasting the Bell Pepper (if using fresh):
   1. Preheat your oven broiler to high. Line a baking sheet with foil.
   2. Place the whole green bell pepper on the prepared baking sheet. Broil for 15-20 minutes, turning every 5 minutes, until the skin is charred and blistered on all sides.
   3. Immediately transfer the hot pepper to a bowl and cover tightly with plastic wrap or a lid. Let it steam for 10-15 minutes. This makes peeling much easier.
   4. Once cool enough to handle, peel off the charred skin, remove the stem and seeds, and slice the roasted pepper into thin strips or dice it. If using jarred peppers, simply drain and slice them now.
2. Prepare the Vegetables:
   1. Wash and dice the tomato, cucumber, and roasted pepper into bite-sized pieces. Aim for roughly similar sizes for a beautiful chopped salad.
   2. Finely dice the red onion. If you find raw onion too strong, you can soak it in cold water for 10 minutes, then drain thoroughly, to mellow its flavor.
   3. Finely chop the fresh parsley.
3. Combine the Salad:
   1. In a large salad bowl, gently combine the diced tomatoes, cucumbers, roasted bell pepper, and red onion.
   2. Sprinkle with salt and black pepper. Drizzle with olive oil and red wine vinegar.
   3. Toss everything gently until well coated.
4. Add Cheese and Olives:
   1. Crumble or grate the feta cheese directly over the top of the salad. Traditionally, the feta is piled high like a snowy mountain.
   2. If using, scatter the Kalamata olives over the cheese.
   3. Garnish with the chopped fresh parsley. Serve immediately and enjoy your delicious chopped salad recipe!