This recipe hails from Bulgaria, where I spent two summers, 1988 and 1989 at the University of Sofia. Salata refers to salad, of course; the shopska in “Shopska salata” refers to the Shopi, an ethnic group in Bulgaria associated with traditional folkloric culture (and the rural butt of urban joking). This salad is available everywhere in Bulgaria. The country has a temperate climate, and tomatoes, cucumbers and peppers are a mainstay, especially in the summer months. A note on the peppers: you may want to roast and peel them. You may also want to use hot peppers, too. In Iowa, of course, the summer months are awash with these vegetables, and this is a mainstay of any buffet I do.
1. Dice equal amounts of tomatoes, cucumbers, and sweet peppers, toss together in bowl.
2. Chop 1/2 onion (optional–for a milder salad, omit); handful of parsley; handful of fresh basil (optional).
3. Shred (don’t crumble) a large chunk of feta cheese (about 1/4 pound).
To assemble:
On individual plates or a single large platter, make a mound of the tomato mixture; top with onions, parsley and basil; drizzle with olive oil (some recipes call for regular vegetable oil) and red wine vinegar (this can also be omitted for a milder version); finally, top with a mound of shredded feta cheese. Garnish with good Greek olives (also optional, and a nod to the south).
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