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Shopska salad with diced cucumber, tomatoes, red and yellow peppers, red onion, herbs and crumbled feta.

Shopska salad

Shopska salad comes from Bulgarian cuisine, is quick to prepare and is traditionally served as a starter or a summer snack.

CNutri-Score
Nutrition per serving
1.1 mgIron
3.8 gFibre
388.4 kcalEnergy
10.6 gProtein
12 gCarbohydrates
31.8 gFat
All nutrition per serving
Energy
388.4 kcal
Protein
10.6 g
Carbohydrates
12 g
Fat
31.8 g
Fibre
3.8 g
Salt
Not available
Iron
1.1 mg
Calcium
169 mg
Vitamin C
133.9 mg

STEP BY STEP

Let's make something delicious.

  1. 01

    Wash the cucumber, trim the ends and cut into small cubes. Wash and halve the vine tomatoes, remove the stalk cores and cut into small cubes. Wash the red and yellow peppers, remove the stalks and seed cores, then cut into small cubes. Peel and finely dice the onion. Wash the parsley and mint, shake dry and finely chop.

  2. 02

    Combine all the vegetables and herbs in a large bowl.

  3. 03

    For the dressing, wash and halve the lemon, then squeeze out the juice. Mix the lemon juice with the olive oil, vinegar and a pinch of sugar. Season with salt and pepper. Fold the dressing into the salad.

  4. 04

    Divide the salad between small salad bowls. Finely crumble the feta, scatter it over the salad and serve.

  5. 05

    Shopska salad is a dish from Bulgarian cuisine.

Nutrition & sources

Publisher: meala GmbH

Nutrition based on BLS & additional sources. per serving

Nutrition is calculated from ingredient quantities and linked food composition data, per serving. Sources include the German Nutrient Database (BLS) and additional sources. Estimated quantities, product differences and preparation can affect actual values. Cooking losses and water absorption are not modelled separately. Missing values are left unspecified. Values are calculated estimates, not laboratory measurements.

Sources: BLS, additional food databases.

All recipes

Topic images marked with the AI symbol were created with AI and show fictional people. Recipe images are illustrative. Nutrient values are calculated estimates per serving. A serving uses the portion size recorded in the recipe; changing the number of servings does not change the values per serving.

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