Czech Shopska Salad

A refreshing summer salad made with tomatoes, banana peppers, cucumbers, and onions, seasoned with vinegar and oil, and topped with feta-style cheese. Known in the Czech Republic as Šopský salát.

Course Salad

Cuisine Czech

Keyword Czech Salads, Vegetable Recipes

Prep Time 15

Total Time 15

Servings

Calories 327kcal

Author Petra Kupská

Ingredients

½ English cucumber (or any seedless fresh cucumber)
3 medium tomatoes ripe
½ banana pepper (or any sweet yellow/white/green pepper)
½ medium onion peeled and finely chopped
1 Tablespoon vinegar 5% acidity
½ Tablespoon sunflower oil (or canola / olive oil)
2 ounces feta-style cheese (Feta, Sirene)

Cups - Metric

Instructions

Peel ½ medium onion and clean the vegetables. You can also peel the cucumber if desired. Finely chop the onion. Cut ½ English cucumber, 3 medium tomatoes, and ½ banana pepper into small cubes, about ¼ inch in size.
Mix briefly and arrange the salad in a bowl. Drizzle with ½ Tablespoon sunflower oil and 1 Tablespoon vinegar.
Top with 2 ounces feta-style cheese (crumbled) and serve.

Notes

The basic recipe makes 1 portion. If you want to increase the yield, simply multiply the ingredients by the number of portions you need.
SERVING: Serve the Šopský salát as a side dish to a main meal or as a light meal on its own. If you like, chill it in the fridge, but take it out and let it sit on the kitchen counter for a while before serving.
Tip for serving: Place vinegar and oil next to the salad bowl so that everyone can season it to their taste.
If there is any salad leftover, store it covered in the fridge. I recommend eating it within two days; otherwise, the vegetables will soften and lose their fresh, crunchy texture.
If you're wondering what cheese to use for Šopský salát, I recommend Feta cheese as a safe bet. The cheese is quite salty, so there's no need to add additional salt to the salad.

Nutrition