Šopska Salad (Serbian Table Style)

A crisp Balkan tomato, cucumber and pepper salad with white brined cheese, served in Serbia.

Preparation: 20 min · Cooking: 0 min · Total: 20 min · 4 servings

Ingredients

• 300 g ripe tomatoes
• 300 g cucumber
• 75 g peeled onion
• 1 pc sweet bell pepper, seeds removed
• 150 g pasteurized white brined cheese, drained and crumbled
• 15 ml fresh lemon juice
• 0.3 tsp fine salt, maximum to add after tasting

Instructions

1. Wash the vegetables

   Wash the 300 g tomatoes, 300 g cucumber and 1 sweet bell pepper under running water; dry with a clean towel. Use a clean board and knife for these ready-to-eat vegetables.

   Vegetables are clean and dry.

2. Cut the vegetables

   Cut the tomatoes and cucumber into roughly 1.5 cm pieces. Remove the pepper stem and seeds, then dice the pepper to a similar size. Peel and finely slice the 75 g onion. Put all four vegetables in a large bowl.

   Vegetables are bite-sized and evenly cut.

   Check chopping after 8 minutes: 480 seconds

3. Measure the lemon juice

   Measure 15 ml fresh lemon juice into a small bowl. Keep the salt separate until after the cheese is added, because the cheese may already be salty.

   15 ml lemon juice is measured.

4. Prepare the cheese

   Drain and crumble the 150 g pasteurized white brined cheese. Keep it chilled until you are ready to finish the salad.

   Cheese is drained and crumbly.

5. Dress and taste

   Pour the 15 ml lemon juice over the vegetables and toss gently until evenly coated. Leave the cheese and salt aside for the final tasting.

   Vegetables are lightly coated with lemon.

6. Top with cheese and serve

   Transfer to a serving platter and distribute the 150 g cheese across the top. Taste, then add no more than ¼ tsp fine salt only if needed. Serve four side portions while the vegetables are crisp; refrigerate promptly if not serving now.

   Cheese is visible on top; seasoning tastes balanced and vegetables remain crisp.

   Check plating after 1 minute: 60 seconds

Tips

• Drain wet vegetables before dressing if they release a lot of liquid.

Common mistakes

• Do not salt before tasting the brined cheese.
• Do not add olives, nuts, herbs or mayonnaise: they are not in this ingredient list.

Substitutions

• If white brined cheese is unavailable, use another pasteurized white brined cheese; the flavour and saltiness may change.

Storage

Serve fresh. Cover and refrigerate at 4°C or below; use within 24 hours for best texture. Discard if left out for more than 2 hours, or more than 1 hour above 32°C.

Reheating

Serve cold; do not reheat.

About this recipe

Šopska salad originated in Bulgaria and is also served across the Balkans, including Serbia. This version uses raw pepper and lemon juice.

Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.