Shopska salad (or Shopska salata) is a legendary composed vegetable salad and a culinary hallmark of Southeastern and Eastern Europe, particularly in Bulgaria, Serbia, and North Macedonia. The dish takes its name from the Shopi, an ethnographic group native to the borderlands where these countries meet. Traditionally made with salty brynza (a classic brined white cheese similar to feta, known locally in Bulgaria as sirene), the salad holds the status of a national treasure in Bulgaria. Its classic presentation layers the ingredients to mirror the colors of the Bulgarian flag: vibrant red tomatoes, emerald cucumbers, and snow-white cheese. Beyond its striking look, Shopska salad is prized for its incredible freshness and simplicity—prepping the ingredients takes no more than 10 minutes, and every bite evokes a warm coastal breeze.
Vibrant and wholesome Shopska salad with brynza is ready to serve. It is the ultimate pairing of crisp fresh vegetables and salty brined cheese.
Ingredients
- 150 g (5.3 oz) ripe red tomatoes
- 150 g (5.3 oz) fresh cucumbers
- 100 g (3.5 oz) sweet bell pepper
- 40 g (1.4 oz) leaf lettuce
- 40 g (1.4 oz) scallions (green onions)
- 60 g (2.1 oz) brynza (Eastern European brined white cheese, or substitute feta)
- 2 tablespoons pitted olives (optional)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- Sea salt and freshly ground black pepper, to taste
How to Make Shopska Salad With Brynza
Arrange the lettuce leaves on a plate—both for flavor and to catch the dressing so it doesn’t pool at the bottom. First, soak the leaves in cold water, wash them thoroughly, and dry them on paper towels or in a salad spinner.
Start assembling the salad by creating a bed of fresh lettuce leaves. They frame the dish beautifully and catch the flavorful dressing.
Halve the tomatoes and remove the tough core near the stem. Chop the tomatoes into large chunks and arrange them over the lettuce leaves.
Add juicy tomatoes as the first vegetable layer. Cut them into large chunks so they hold their shape and juices.
Dice the fresh cucumbers and scatter them over the tomatoes. If you prefer, you can peel the cucumbers and scoop out the seeds first.
Cucumbers bring essential freshness and crunch to the salad. Peel the skin if it feels too tough.
Slice the sweet bell pepper in half and remove the stem and seeds. Rinse the halves under running water, then dice the crisp flesh into cubes matching the size of the cucumbers. Add the chopped pepper to the rest of the vegetables.
Sweet bell pepper makes the Shopska salad palette truly sunny and packed with vitamins.
Onion is an essential, non-negotiable ingredient in a true Shopska salad. For this recipe, I separated the white bulbs of the scallions and saved the green tops for the dressing. Slice the white parts into thin rings and scatter them over the vegetables.
Onion is a must. Use the white parts of scallions or sweet red onion for a milder, balanced bite.
Top with crumbled or cubed brynza (traditional Eastern European brined sheep’s or cow’s milk cheese, similar to feta). In Greece, a very similar salad is made using feta.
Add the brynza—this salty cheese gives the salad its unmistakable Balkan character.
Halve the pitted olives and scatter them over the salad. Olives aren’t strictly traditional in this dish, but I love them and add them wherever I can.
Olives wonderfully complement the fresh vegetables. While not strictly traditional, they add a lovely savory touch.
Make the salad dressing. Pour extra virgin olive oil into a small bowl, then squeeze in the lemon juice through a fine-mesh strainer to catch any seeds. Whisk the lemon juice and olive oil together with sea salt and half a teaspoon of freshly ground black pepper. Stir in the finely chopped green scallion tops. Mix well, gently pressing the scallions with the back of your spoon to release their juices.
The secret to a great salad lies in the dressing. Whisk extra virgin olive oil with fresh lemon juice, scallions, and spices.
Drizzle the savory dressing over the Shopska salad. Season with a pinch of hot red pepper if desired, and serve immediately. Nutritionists recommend preparing and dressing fresh vegetable salads right before serving, especially in the summer. Since this dish comes together so quickly, there is no need to prep anything in advance.
This salad rightfully claims the title of Bulgaria's culinary symbol. Despite its immense popularity, the recipe is relatively young—it was created in the mid-20th century by chefs at Balkantourist (the state tourism agency) specifically to charm international visitors. Thanks to its harmonious combination of simple, vibrant ingredients, Shopska salad with brynza quickly won over food lovers far beyond the Balkan Peninsula, becoming a staple on menus across Europe.
To let the flavors truly shine, use only the ripest seasonal vegetables and high-quality extra virgin olive oil. If you want to experiment, try substituting feta for the brynza, or add some roasted bell peppers for a deeper, subtly smoky aroma. Remember to dress the vegetables right before serving so they don't release too much juice and lose their appetizing crunch. This light dish pairs wonderfully with grilled meats and charcuterie, or stands on its own as a refreshing, wholesome meal.
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