Sides · Bulgarian

Shopska Salad (Bulgarian Tomato and Cucumber Salad)

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · November 4, 2026

This bright Bulgarian salad layers juicy tomatoes, crisp cucumber, and sweet peppers under a snowy blanket of grated feta. It comes together in minutes with no cooking required, and it tastes like summer on a plate. Serve it alongside grilled meats or scoop it up with crusty bread.

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Shopska Salad (Bulgarian Tomato and Cucumber Salad)

Why you'll love this

  • Ready in about 15 minutes with zero cooking.
  • Fresh, crisp, and packed with real vegetable flavor.
  • A perfect side for grilled chicken, steak, or kebabs.
  • Naturally vegetarian and gluten free.

EveryDayMeal recipe

Shopska Salad (Bulgarian Tomato and Cucumber Salad)

Prep
10m
Total
15m
Serves
4
Level
Easy

Ingredients

  • 1 medium cucumber, sliced
  • 3 cups tomatoes, chopped
  • 1/4 onion red onion, thinly sliced
  • 1 green bell pepper, chopped
  • 1 teaspoon salt
  • 1/4 cup olive oil
  • 1/3 cup feta cheese, crumbled or grated
  • 2 tablespoons fresh parsley, chopped

Equipment

  • Large mixing bowl
  • Sharp knife
  • Cutting board
  • Box grater (optional, for the feta)

Instructions

  1. Add the chopped tomatoes, sliced cucumber, red onion, and green pepper to a large bowl and toss gently so everything mixes evenly.
  2. Sprinkle the salt over the vegetables and let the bowl sit for about 5 minutes, which draws out just enough juice to season the salad naturally.
  3. Drizzle the olive oil over the top and toss again so every piece gets a light, glossy coating.
  4. Scatter the crumbled feta and chopped parsley over the salad and serve right away while everything is cold and crisp.

Tips from the kitchen

  • Use ripe, in-season tomatoes for the best flavor, since they carry the whole dish.
  • Traditionally the feta is grated into a fluffy mound over the top, but crumbling works just fine.
  • Let the salted vegetables rest the full 5 minutes so the salt softens the onion and brings out the tomato juices.

Estimated nutrition per serving: 180 cal · 4g protein · 8g carbs · 15g fat

Make it your own

  • Swap the green bell pepper for a roasted red pepper for a sweeter, smokier bite.
  • Add a splash of red wine vinegar if you like a little tang with the olive oil.
  • Toss in sliced black olives or a handful of fresh dill for extra flavor.

Storing & make-ahead

Best eaten fresh, but you can store leftovers in an airtight container in the fridge for up to 1 day. The vegetables will release more liquid as they sit, so drain before serving again.

Good to know

What kind of feta works best?
A firm Bulgarian or Greek feta is ideal because it grates and crumbles cleanly. Avoid pre-crumbled feta if you can, since blocks taste fresher.
Can I make this ahead?
You can chop the vegetables a few hours ahead and keep them chilled, but wait to salt, oil, and add the feta until just before serving so nothing gets watery.
Do I have to peel the cucumber?
No. The peel adds color and crunch. Peel it only if the skin is thick or waxy.
What should I serve this with?
It pairs beautifully with grilled meats, roasted chicken, or crusty bread to soak up the juices.

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