Shopska salad was created in 1956 by professional chefs from the oldest Bulgarian tour operator Balkantourist
created and for the first time in the restaurant Chernomorets in the former spa town of Druzhba (today St. Konstantin and Elena)
served. In 1956, the recipe for Shopska salad first appeared in the book for the housewife
and contained all ingredients listed below.
Shopska salad tastes best in summer because cucumbers and tomatoes are summer vegetables 😉.
If you’re a fan of spring onions, you can use them instead of regular onions
take spring onions. So that the eye also eats, you can also have a few
Scatter the black olives over the salad to decorate.
Ingredients
1 cucumber
2 tomatoes
1 medium (red) onion
100 g Bulgarian sheep cheese (siren)
parsley (to taste)
salt (to taste)
pepper (to taste)
sunflower oil (to taste)
Vinegar (to taste)
Wash the cucumber, tomatoes and parsley. If you prefer to eat the cucumbers peeled, you can of course peel them too.
Peel the onion and cut into rings.
Halve the cucumber lengthwise and cut into pieces approx. 0.5 cm thick.
Halve tomatoes as well and in !not! cut into small pieces.
Finely chop the parsley.
Mash the feta cheese either with your hands or a fork.
Lightly mix all ingredients in a salad bowl and season with salt, pepper, oil and vinegar.
