Sides · Bulgarian

Bulgarian Green Salad

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · October 1, 2026

This crisp, fresh salad comes together in about 10 minutes with just lettuce, radishes, cucumber, and scallions tossed in a simple oil and vinegar dressing. It is the kind of bright, no-fuss side that works next to grilled meats, roasted chicken, or a hearty stew. Add sliced hard-boiled eggs and olives if you want to turn it into something a little heartier.

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Bulgarian Green Salad

Why you'll love this

  • Ready in about 10 minutes with no cooking at all.
  • Crisp, bright, and genuinely refreshing next to almost any main.
  • Uses simple, affordable ingredients you probably already have.
  • Easy to bulk up with eggs and olives for a light lunch.

EveryDayMeal recipe

Bulgarian Green Salad

Prep
10m
Total
10m
Serves
4
Level
Easy

Ingredients

  • 1/2 head lettuce, sliced
  • 7 radishes, thinly sliced
  • 1 cucumber, sliced
  • 4 scallions, chopped
  • to taste salt
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons olive oil
  • for garnish fresh dill, chopped
  • for garnish fresh parsley, chopped

Equipment

  • Large mixing bowl
  • Sharp knife
  • Cutting board

Instructions

  1. Add the sliced lettuce to a large bowl so you have plenty of room to toss everything without crushing the leaves.
  2. Scatter in the sliced radishes, cucumber, and chopped scallions, spreading them evenly so every forkful gets a mix.
  3. Drizzle the apple cider vinegar and olive oil over the top, then sprinkle with salt to taste. Start light on the salt since you can always add more.
  4. Gently toss everything together with your hands or two spoons until the vegetables are lightly coated and glossy, being careful not to bruise the greens.
  5. Top with chopped dill and parsley (and sliced hard-boiled eggs and olives if you like), then serve right away while everything is crisp and fresh.

Tips from the kitchen

  • Slice the radishes and cucumber as thin as you can for the best crunch and even dressing coverage.
  • Toss the salad right before serving so the greens stay crisp and do not wilt from the dressing.
  • Taste and adjust the vinegar and salt at the end, since lettuce can soak up seasoning quickly.

Estimated nutrition per serving: 90 cal · 1g protein · 4g carbs · 8g fat

Make it your own

  • Add sliced hard-boiled eggs and a handful of olives to make it a light meal.
  • Swap the apple cider vinegar for fresh lemon juice for a brighter, citrusy finish.
  • Crumble in a little feta for a salty, creamy touch.

Storing & make-ahead

This salad is best eaten fresh since the greens wilt once dressed. If you need to prep ahead, slice the vegetables and store them in an airtight container in the fridge for up to a day, then dress and toss just before serving.

Good to know

Can I make this salad ahead of time?
You can chop all the vegetables a few hours ahead and keep them chilled, but wait to add the oil, vinegar, and salt until just before serving so the greens stay crisp.
What kind of lettuce works best?
Any crisp lettuce works well, such as romaine, butter lettuce, or green leaf. Pick whatever looks freshest.
Can I use a different vinegar?
Yes. Red wine vinegar or fresh lemon juice both make good substitutes for the apple cider vinegar.
How do I make this a full meal?
Add sliced hard-boiled eggs, olives, and a little crumbled feta, and it becomes a satisfying light lunch.

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