Zelenata Salata — Bulgarian Green Salad
Zelenata Salata is Bulgaria’s most beloved everyday green salad — light, vibrant, and wonderfully fresh. Tender crisp lettuce leaves tossed with aromatic herbs, then simply dressed with good oil, vinegar, salt, and plenty of flavour. Traditionally often topped with grated cheese, this plant-based version keeps all the bright, clean, refreshing taste — pure, wholesome, and naturally delicious!
Shared by harzel
Time
10 min
Serves
3
Difficulty
easy
🛒 Ingredients
- #Base Greens;
- 1 large head crisp lettuce (or romaine / mixed salad greens) — torn into bite-sized pieces
- 1 small cucumber — diced or sliced (optional)
- 1–2 scallions — thinly sliced (white & green parts)
- #Fresh Herbs;
- 3–4 sprigs fresh parsley — roughly chopped
- 3–4 sprigs fresh dill — roughly chopped
- 2–3 sprigs fresh basil (optional)
- #Classic Dressing;
- 3 tbsp sunflower oil or extra virgin olive oil
- 1–2 tbsp wine vinegar or apple cider vinegar
- ½ tsp sea salt — adjust to taste.. Pinch of black pepper
- 1 clove garlic — minced or crushed (optional, traditional touch)
- #Traditional Topping (Vegan Version);
- 2 tbsp nutritional yeast OR finely grated vegan cheese — for that classic snowy look
👩🍳 Instructions
- 1
Prep the greens: Wash lettuce thoroughly under cold water. Shake or pat completely dry — dry leaves hold the dressing best. Tear into bite-sized pieces and place in a large bowl.
- 2
Add vegetables & herbs: Add cucumber, scallions, parsley, dill, and basil. Scatter the garlic evenly if using.
- 3
Make the dressing: Whisk together oil, vinegar, salt, and pepper until smooth and emulsified. Taste and adjust — it should be bright and tangy.
- 4
Toss: Drizzle dressing over the salad just before serving. Toss gently with your hands or two spoons until every leaf is lightly coated.
- 5
Finish & serve: Sprinkle generously with nutritional yeast or grated vegan cheese on top — giving that classic snowy white look. Enjoy immediately while crisp and fresh!