Šopska Salata
The Quirky Foodster Team
Ingredients
- Tomatoes, diced — 3
- Cucumber, diced — 1
- Onion, finely chopped — 1/2
- Green bell pepper, diced — 1
- Crumbled sirenje (or feta-style cheese) — 200 g (7 oz)
- Olive oil — 3 tbsp
- Vinegar — 1 tbsp
- Salt and pepper — to taste
Method
- Combine the diced tomato, cucumber, onion and pepper in a bowl.
- Drizzle with olive oil and vinegar, and season with salt and pepper.
- Toss gently to combine.
- Top generously with crumbled cheese just before serving.
Introduction: A bright, simple salad of tomato, cucumber, onion and pepper topped generously with crumbled white cheese, the most iconic North Macedonian salad.
Cultural Background: Šopska salad is considered a point of Balkan-wide pride, and in North Macedonia it's an essential starter or side at nearly every meal, its bright colours and cheese topping instantly recognisable.
Tips: Use the ripest, most flavourful tomatoes available, as they carry much of the salad's character. Add the cheese just before serving so it doesn't dissolve into the dressing.
Variations: Add a few olives for extra Mediterranean flavour. Include a little fresh parsley for brightness.
Storage: Best eaten fresh; store dressed leftovers covered in the refrigerator for a few hours only.
Reheating: This is a cold salad and is not reheated.
FAQs:
Q: What cheese is traditionally used?
A: A crumbly, salty white cheese called sirenje, similar to feta, native to North Macedonia and the wider Balkans.
Q: Is this salad served as a side or starter?
A: Both — it's versatile enough to accompany a main course or be enjoyed on its own with bread.
- Tomatoes, diced — 3
- Cucumber, diced — 1
- Onion, finely chopped — 1/2
- Green bell pepper, diced — 1
- Crumbled sirenje (or feta-style cheese) — 200 g (7 oz)
- Olive oil — 3 tbsp
- Vinegar — 1 tbsp
- Salt and pepper — to taste
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