Ovcharska Salata
Овчарска салата·(ov-CHAR-ska sah-LAH-tah)
The Meze Table & Summer Salads
If Shopska Salata is the undisputed king of the Bulgarian summer table, Ovcharska Salata is the indulgent uncle who shows up ready to feast. Despite the rustic shepherd's salad moniker, this isn't ancient pastoral grub. It was engineered in the 1960s by the state-run hospitality agency, Balkantourist, to showcase the nation's best produce. It worked so well it immediately became the authentic standard in every Bulgarian home. To make it taste exactly like a summer night in Sofia, skip the olive oil for sunflower oil, and never use raw mushrooms—only jarred, marinated ones possess the sharp acidity needed to cut through the rich meat and cheese.
Before you start
Hard-boil the eggs in advance.
Boil the eggs for 8 to 10 minutes to achieve a firm yolk, then chill in an ice bath before peeling.
Ingredients
- Beefsteak or Heirloom tomatoes3 large
- English cucumber1 large
- red onion1/2 med
- jarred roasted red peppers1 cup
- jarred marinated button mushrooms1 cup
- Kalamata-style olives1/4 cup
- thick-cut deli ham4 oz
- Provolone cheese4 oz
- Bulgarian feta or Greek feta in brine1 cup
- sunflower oil3 tbsp
- red wine vinegar1 tbsp
- sea salt1/4 tsp
- large eggs2 large
- fresh parsley1/4 cup
Method
- 01
Toss the chunky vegetables.
In Bulgarian cooking, we cut salads 'edra'—large, rustic, and juicy. In a large, wide serving bowl, gently mix the tomatoes, cucumber, red onion, roasted peppers, and marinated mushrooms.
- 02
Dress the canvas.
Drizzle the sunflower oil and vinegar over the vegetables with a pinch of sea salt. Let it sit for five minutes so the tomato juices mingle with the oil to create a vibrant dressing at the bottom of the bowl.
- 03
Layer the rich ingredients.
Scatter the diced ham, provolone cubes, and olives evenly over the top of the marinated vegetables. Do not aggressively stir at this point, or the salad will turn mushy.
- 04
Grate the cheese like snowfall.
Using the coarse side of a box grater, shred the block of feta in a thick, snowy layer directly over the entire salad, covering the ingredients beneath.
- 05
Crown the salad and serve.
Arrange the quartered eggs elegantly on top of the cheese layer and scatter the fresh parsley. Bring the bowl to the table as is, allowing guests to dig through the snowy cheese down to the juicy vegetables below.
Notes
Stick to sunflower oil.
Westerners reflexively reach for extra-virgin olive oil, but unrefined sunflower oil is the true olfactory secret to capturing that authentic Eastern European terroir.
Do not use pre-crumbled feta.
It is coated in anti-caking agents. Buy a block of Bulgarian Sirene or Greek feta preserved in brine for the proper creamy, acidic bite.
The Kashkaval stand-in.
Traditional Kashkaval is a semi-hard, mild yellow cheese. Provolone is the premier, easy-to-find weeknight substitute that mimics its buttery elasticity perfectly.