Shopska-Style Montenegrin Salad
The Quirky Foodster Team
Ingredients
- Tomatoes, diced — 3
- Cucumber, diced — 1
- Onion, thinly sliced — 1/2
- Green bell pepper, diced — 1 (optional)
- Crumbled feta-style cheese — 150 g (5 oz)
- Olive oil — 3 tbsp
- Vinegar — 1 tbsp
- Salt and pepper — to taste
Method
- Combine the diced tomato, cucumber, onion and bell pepper if using 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 crumbled cheese, dressed with olive oil, a staple side across Montenegro’s warmer months.
Cultural Background: This tomato-cucumber salad, closely related to versions found across the wider Balkans, is a summer table fixture, its fresh vegetables and salty cheese offering a cooling counterpoint to grilled meats and richer mains.
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.
Nutrition: Per serving (approx.): 180 kcal, 6 g protein, 14 g fat, 10 g carbohydrate.
FAQs:
Q: What cheese is traditionally used?
A: A crumbly, salty white cheese similar to feta is most common
Q: Is this salad served as a side or starter?
A: Both — it’s versatile enough to accompany a main
- Tomatoes, diced — 3
- Cucumber, diced — 1
- Onion, thinly sliced — 1/2
- Green bell pepper, diced — 1 (optional)
- Crumbled feta-style cheese — 150 g (5 oz)
- Olive oil — 3 tbsp
- Vinegar — 1 tbsp
- Salt and pepper — to taste
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