Shopska Salata

Cut the tomatoes into rough, rustic chunks about two centimetres in size, allowing the juices to flow. Place them in a large shallow serving bowl or spread them across individual plates as the base layer.

Peel the cucumbers and cut them into similar-sized chunks. If the cucumbers have large seeds, you may scrape them out with a spoon. Add the cucumber pieces over and around the tomatoes.

If using roasted peppers, peel off the charred skin, remove the seeds, and cut the flesh into wide strips. If using fresh peppers, simply dice them. Scatter the pepper pieces over the tomatoes and cucumbers.

Separate the onion slices into rings and distribute them evenly across the salad. The onion should be sliced thinly enough to eat raw comfortably, providing a mild sharpness that complements the vegetables.

Finely grate the sirene cheese over the top of the salad, creating a generous snow-like blanket that covers most of the vegetables beneath. This abundant cheese layer is the defining characteristic of a proper shopska salata.

Drizzle the sunflower oil and red wine vinegar over the cheese-topped salad, then season with salt. Serve immediately as a starter, ideally accompanied by crusty bread and chilled rakia in the traditional Bulgarian style.