Sides · Bulgarian

Bulgarian Green Salad

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · July 18, 2026

This crisp, fresh salad comes together in about ten minutes with a handful of everyday vegetables and a simple oil and vinegar dressing. It is bright, light, and endlessly flexible, perfect alongside grilled meats or as a quick lunch on a warm day.

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Bulgarian Green Salad

Why you'll love this

  • Ready in about 10 minutes with no cooking at all.
  • Light, crisp, and refreshing next to almost any main dish.
  • Uses simple everyday vegetables you likely already have.
  • Easy to customize with eggs, olives, or extra herbs.

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
  • to taste fresh dill, for garnish
  • to taste fresh parsley, for garnish

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 bite gets a mix of flavors and crunch.
  3. Drizzle the apple cider vinegar and olive oil over the top, then sprinkle with salt to taste. The vinegar wakes everything up while the oil rounds it out.
  4. Toss gently with your hands or two spoons until the vegetables are lightly coated, being careful not to bruise the greens.
  5. Garnish with fresh dill and parsley, and serve right away while the vegetables are still cold and crisp.

Tips from the kitchen

  • Slice the cucumber and radishes thin so they pick up the dressing and stay crunchy.
  • Dress the salad just before serving. If it sits too long, the greens wilt and lose their crispness.
  • For extra flavor, add a few sliced hard-boiled eggs or a handful of olives right before serving.

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

Make it your own

  • Top with sliced hard-boiled eggs and a few Kalamata olives to make it more filling.
  • Swap the apple cider vinegar for red wine vinegar or a squeeze of fresh lemon.
  • Add crumbled feta cheese for a salty, creamy finish.

Storing & make-ahead

This salad is best eaten fresh. If you need to prep ahead, slice the vegetables and store them in the fridge separately, then dress and toss just before serving. Leftovers will soften but keep, covered, in the fridge for up to a day.

Good to know

Can I make this salad ahead of time?
You can prep and refrigerate the sliced vegetables ahead, but wait to add the dressing until just before serving so the greens stay crisp.
What lettuce works best?
A soft butter lettuce or romaine both work well. Use whatever crisp green lettuce you have on hand.
Can I make it more of a meal?
Yes. Add sliced hard-boiled eggs, olives, or a little feta to turn this side into a light lunch.
What can I use instead of apple cider vinegar?
Red wine vinegar or fresh lemon juice both give the same bright, tangy kick.

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