Classic Bulgarian Salad with Tomatoes, Cucumbers and Cheese
An appetizing classic and a wonderful salad for every day! This versatile Bulgarian dish combines juicy vegetables with finely grated brined white cheese. It is quick and easy to prepare, and the harmonious combination of flavors makes it disappear from the table in no time.
Updated : 25 August, 2026
Easy
About 30 min.
Ingredients
200 grams
Cucumber
250 grams
Tomato
250 grams
Bell pepper
130 grams
Brynza
2 tablespoon
Vegetable oil
100 grams
Onion
to taste
Parsley
3
Olive
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. You will need fresh tomatoes, cucumbers, salad onion, a fleshy red bell pepper, brined white cheese, parsley to taste and vegetable oil for the dressing. Olive oil works particularly well. Use black or green olives for garnish.
Step 2
Rinse the bell pepper, wrap it in foil and roast in an oven preheated to 350°F for about 1 hour. Check it with the tip of a narrow, sharp knife – the pepper should be completely soft. Leave it wrapped until it has cooled fully to room temperature. The trapped steam will make the skin easier to remove.
Step 3
Rinse the tomatoes, remove the stems and cut the flesh into medium-sized wedges. Arrange them in a single layer on a flat serving plate.
Step 4
Peel the onion and cut it into thin quarter-rings. Spread it evenly over the tomatoes.
Step 5
Peel the cooled roasted pepper and remove the seeds. Cut the tender flesh into medium-sized pieces and arrange them over the onion.
Step 6
Rinse the cucumbers and trim off the ends. Cut them into bite-sized pieces and spread them evenly over the tomatoes, onion and pepper. Drizzle the vegetables with vegetable oil. If the cheese is not very salty, season the salad lightly with salt.
Step 7
Finely grate the brined white cheese and arrange it in a neat layer over the vegetables. Rinse the parsley, shake off the excess water and chop it finely. Sprinkle it around the edge of the plate. Garnish the salad with whole or halved black or green olives.
Author note
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