How to Make Bulgarian Shopska
Recently, my husband spent some in Bulgaria for work. When he came home, he was telling me about the experience. He told me about the places he saw, the things he was able to experience, and, of course, the food he ate. One of the foods that he ate every day was a cucumber and tomato salad called Shopska. Apparently, my husband was eating so much of the stuff that the restaurant he was eating at had to start preparing more of it each day. They had started to run out before the end of the day after he arrived 😉 Shopska is said to have been created by professional chefs in the nineteen fifties and is apparently, one of the most famous salads in Bulgaria. It can be prepared in a variety of different ways, depending on your taste. The basic idea, however, is the same in any variation.
You can change it up
The basic idea is that it is made with cucumber, tomato, and cheese. (Obviously, you would omit the cheese for strict Paleo). In Bulgaria, where my husband was eating it, they made it with 100% sheep cheese. I’ve never had 100% sheep cheese, but my husband says it’s good. I swapped in feta cheese when I made it. Most feta cheese that you find here in the United States is a combination of sheep cheese and goat cheese, but sometimes you can find some that is 100% sheep cheese. Some days, the salad would have red onion, or vinegar. A lot of variations will also have peppers in it, but he said that he was never served any that way.
Here you have some Bulgarian Shopska with no cheese and red onions.
Here is a version of Bulgarian Shopska with red onion, green peppers, feta cheese, and a splash of balsamic vinegar.
- 4 Tomatoes
- 2 Cucumbers
- 1 Onion
- 1 Green Pepper
- Small Handful Parsley
- 2 TBSP Olive Oil
- 3 TBSP Red Wine Vinegar
- 1 Cup Crumbled Feta or Sheep Cheese
- Chop the tomatoes, cucumbers (you can peel them or leave them unpeeled), onion, pepper and parsley
- Drizzle olive oil and red wine vinegar
- Mix together
- Top with Cheese and Serve