Light Bulgarian Shopska Salad with Grilled Chicken
The classic Bulgarian Shopska salad gets a protein boost with tender grilled chicken. This light, refreshing meal is packed with fresh vegetables and feta, perfect for a healthy summer lunch.
- skinless, boneless chicken breast 300g
- dried oregano 1 tsp
- paprika 1/2 tsp
- ripe tomatoes, diced 500g
- cucumber, diced 400g
- green bell pepper, deseeded and diced 1
- red onion, thinly sliced 1/2
- light feta cheese, crumbled 80g
- extra virgin olive oil 1 tbsp
- fresh lemon juice 2 tbsp
- Salt and freshly ground black pepper to taste
- 1
Season the chicken breast on both sides with salt, pepper, dried oregano, and paprika.
- 2
Heat a grill pan or outdoor grill over medium-high heat. Lightly oil the grates.
- 3
Grill the chicken for 6-7 minutes per side, or until cooked through and showing beautiful grill marks. The internal temperature should reach 74°C (165°F).
- 4
Once cooked, transfer the chicken to a cutting board and let it rest for at least 5 minutes before slicing it into strips.
- 5
While the chicken is resting, prepare the salad. In a large bowl, combine the diced tomatoes, cucumber, green bell pepper, and sliced red onion.
- 6
For the dressing, whisk together the extra virgin olive oil and fresh lemon juice. Season with a pinch of salt and pepper.
- 7
Pour the dressing over the vegetables and toss gently to combine everything well.
- 8
Divide the salad among four plates. Top with the sliced grilled chicken and finish with a generous sprinkle of crumbled light feta cheese.
I first tried a proper Shopska salad on a sun-drenched holiday in Bulgaria, and it was a revelation. It’s their national salad, and you see it everywhere, for good reason. The colours alone are stunning – the red of the tomato, the green of the cucumber, and the brilliant white of the Sirene cheese (which is very similar to feta) are meant to represent the Bulgarian flag. It’s the taste of summer: crisp, fresh, and unbelievably simple. My mum would make a version of it for us on hot days, a huge bowl in the middle of the table that we’d all dig into.
The classic Shopska is usually a side dish, a fresh counterpoint to grilled meats. But I wanted to turn it into a complete, balanced meal that I could have for lunch and feel satisfied until dinner. Adding seasoned grilled chicken was the perfect solution. It transforms the salad into a high-protein main course without adding a lot of heaviness or complicated steps. The trick I learnt the hard way is not to overdress it; you want the fresh flavours of the ripe tomatoes and crisp cucumber to be the stars.
Serving and Storage
I almost always eat this salad just as it is, a perfect one-bowl meal. If you’re feeling extra hungry, a slice of good quality sourdough or whole-grain bread on the side is great for soaking up the delicious juices at the bottom of the bowl.
For storage, it’s best to keep the chopped vegetables, the dressing, and the chicken in separate airtight containers in the fridge. It will stay fresh for up to two days this way. Just toss everything together right before you’re ready to eat to keep the vegetables from getting soggy.
A Few Variations
This salad is very forgiving, so feel free to play around with it. Sometimes, if I have them, I’ll throw in a handful of Kalamata olives for a salty kick. You can also swap the green bell pepper for a red or yellow one for a bit of extra sweetness. If you want a vegetarian version, grilled halloumi is a fantastic substitute for the chicken – just be mindful of the salt, as halloumi is already quite briny.
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