A treasured salad from Bulgaria with love

Earlier this year, I had the opportunity to visit Bulgaria, a country I knew little about. That includes its food, a blend of Mediterranean and southeastern European influences. (Think Greek with a Hungarian twist.)

The best souvenir I brought home was a salad recipe: Shopska.

This celebration of summer is nicknamed the “national salad of Bulgaria.” According to lore, it was created in the early 1950s at a tourist hotel on Bulgaria’s Black Sea coast – but named for a region on the opposite side of the country. It features the colors of the Bulgarian flag: Red, green and white.

Like Sacramento, Bulgaria takes pride in its tomatoes – especially big, juicy beefsteaks. This salad perfectly matches ripe tomatoes with crunchy cucumber and a light vinaigrette. Onions add a little bite. Some versions also add bell pepper (green or red) or roasted red peppers and fresh parsley (as part of the red, green and white theme). Shopska can be served on its own or atop mixed greens.

In Bulgaria, Shopska features sirene cheese, a Bulgarian brined white cheese made from a mix of goat, cow, sheep and sometimes buffalo milk. Feta makes an acceptable substitute.

Shopska is simple and very satisfying. On the plane to Sofia (Bulgaria’s capital), I asked a fellow passenger who was a frequent visitor to the country what to eat in Bulgaria. He immediately waxed poetically about the joy of digging into a “big Shopska salad.” After tasting one for myself, I had to agree.

Shopska salad

Makes 4 servings

Ingredients:

1 large cucumber

2 large beefsteak tomatoes

2 green onions, chopped

¼ cup extra virgin olive oil

Juice of 2 limes

1 teaspoon seasoning salt

Fresh ground black pepper to taste

2 cups shredded fresh feta or other salty brined white cheese

Instructions:

Partially peel cucumber so some green skin remains. Thinly slice cucumber and put in a large bowl.

Core and slice tomatoes into wedges. Add to bowl. Add chopped green onions.

For vinaigrette, mix together olive oil, lime juice, seasoning salt and several grinds of black pepper. Drizzle over tomatoes and cucumbers; toss lightly.

Transfer tomato-cucumber mixture to individual serving bowls or plates. Generously top each serving with shredded cheese. Serve.