Shopska Salad
Shopska salad (or šopska solata) is a beloved staple across the Balkans — a refreshing mix of tomatoes, cucumbers, peppers, onions, and white brined cheese (typically from cow’s milk), usually served with a drizzle of sunflower oil. Though widely enjoyed in countries such as Slovenia, Serbia, North Macedonia, and Croatia, its origins trace back to Bulgaria, where it was created in 1955 by the Bulgarian state tourism agency Balkantourist. The idea was to craft a dish from simple, seasonal ingredients that would reflect the national character — and even mirror the Bulgarian flag: white (cheese), green (cucumber and pepper), and red (tomato).
Because šopska solata was made from local and readily available produce, Balkantourist decided the dish would have greater appeal if presented as a traditional peasant food. To give it a rustic and authentic identity, they named it after the Shopluk region — a culturally and linguistically connected area spanning parts of western Bulgaria, southeastern Serbia, and northern North Macedonia. Interestingly, although the name comes from Bulgaria’s westernmost region, the salad first appeared on a menu at a seaside resort near Varna, on the Black Sea coast. Shopska salad was declared a national culinary symbol in the 1970s and 80s.
Not everyone is fully convinced by this origin story, and debates still continue over the “true” roots of šopska solata — a testament to how deeply this simple salad is woven into the region’s shared culinary heritage.
In Slovenia, šopska solata is especially popular as a summer side dish or accompaniment to grilled meats. Each country in the region has its own take — some add more onion or roasted peppers, others prefer sheep’s milk cheese to cow’s — but the essence of the dish remains the same. And one thing is certain: whether served in a seaside restaurant or prepared at home in a mountain village, šopska solata captures the spirit of Balkan hospitality — fresh, generous, and meant to be shared.
Recipe
Ingredients:
2-3 medium ripe tomatoes
1 red onion
1 medium cucumber
1 bell pepper
200g white brined cheese (‘beli sir', which can be replaced with feta)*
3 tbsp sunflower oil
coarse salt to taste
*Beli sir is a mild, creamy white brined cheese made from cow’s milk, while feta is firmer, saltier, and tangier, typically made from sheep’s or goat’s milk.
Instructions:
Cut the tomatoes into bite-sized chunks. Peel the cucumber and slice it into half-moons or dice, depending on your preference. Remove the seeds from the bell pepper and chop it finely. Peel the onion and slice it thinly into quarter-rings.
Place all the chopped vegetables in a large salad bowl. Sprinkle with coarse salt to taste and drizzle the sunflower oil evenly over the salad. Toss lightly to coat the vegetables.
Grate or crumble the white brined cheese over the top of the salad — it should cover the vegetables like a snowy layer. Do not mix it in; the cheese traditionally stays on top.
Serve immediately, ideally with grilled meat andfresh bread.