Shopska Salad

The most famous of Bulgarian salads has been named after some of the most eccentric Bulgarians, called 'Shopi' who also consider themselves to be the most-authentic Bulgarians. The conservatism and stubbornness of the Shopi is truly unique and renowned throughout the Balkans. While 'regular Bulgarians' are generally open to any innovations and foreign influences, the mulishly obstinate Shopi face life with a hearty dose of skepticism, mockery, ridicule, and sarcasm. Their psyche presents a nearly absurd combination of blind dogmatism and worldly wisdom: as interminable realists, the modern Shopi will dress by the latest fashion, will travel by airplane, and will write computer programs, yet deep down inside, they will have very significant reservations about all those 'unsightly' innovations. After all, the Shopi, synonymous with the eternal heretics and cynics all over the Balkans, have always doubted the meaning of what the rest of the world exalts with the word 'progress'. They have, in fact, always stuck with their notorious saying "There ain't nothing higher than Vitosha, and there ain't nothing deeper than the Iskar" (Vitosha - a mountain near Sofia, Iskar - a river near Sofia.) And, just to make things more entertaining, the Shopi don't live in some isolated corner of the countryside or some unscalable mountain. On the contrary, their realm and playing ground is the broad plain where Bulgaria's modern capital Sofia is situated and where the age-old roads between Western Europe, Russia, and the Bosphorus meet.

One of the most traditional and age-tested traditions of the Shopi is their salad. The finished dish is heavily sprinkled with grated Bulgarian white cheese and thus resembles the white attire of the Shopi. The Shopska Salata is quite like its creators - piquant, entertaining to the taste buds, and containing much more than its appearance suggests. While the Shopska Salata has never been documented in encyclopedias or almanacs, the Shopi claim it is an ancient invention quite comparable to the fire or the wheel. It is perhaps also the reason for the development of dry distillation and, in particular, the 'rakiya' (the traditional strong plum or grape brandy that is an almost inseparable companion to the Shopska Salata.) This salad can be enjoyed during any part of the day and with any other dish on the menu; it is perfect for welcoming and parting with guests; most importantly, though, its preparation is quite simple.

Four-Five Servings

Ingredients:
1 large ripe onion
200 grams cucumber
400 grams tomatoes
4 spring onions
4-5 red peppers
60 grams parsley leaves
1 small hot green pepper
salt, pepper, vinegar and olive oil to season

Directions:
Cut the onion and cucumber into thin slices (either in the shape of a semi- or quarter-circle). Cut the tomatoes into quarters, and then slice each quarter vertically into three to five wedges, depending on the size of the tomatoes. Cut the spring onion stalks, the hot green pepper, and chop the parsley leaves. Roast the red peppers, remove the seeds, peel and chop the peppers into medium-sized chunks. Mix all the ingredients with the salt (about two to three pinches), vinegar (about two to four tablespoons), and olive oil (about fifty milliliters). Let the salad sit for about five minutes and taste it! Add additional seasoning if necessary. Place the salad into individual plates or bowls, shaping it into a pyramid form. Generously grate dry Bulgarian feta cheese on top and serve within half an hour.

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