Bulgarian Salad

I started making this Bulgarian salad during a busy time when I wanted something quick, with ingredients that didn't require too much preparation. Whenever I have lettuce and pressed ham in the fridge, I know I can quickly put together a hearty salad with cheese and boiled eggs. It doesn't require any special technique, and I don't have to worry about cooking something complicated.

Quick Info

Total time: approx. 20-25 minutes
Preparation time: 10 minutes
Boiling time: 10-12 minutes (for eggs)
Servings: 4
Difficulty: easy
Recipe type: hearty salad for a quick lunch or dinner

Ingredients

500 g pressed ham
1 head of lettuce
2 eggs
200 g black olives
2 tomatoes
1 cucumber
300 g cottage cheese
olive oil (to taste)
juice of 1 lemon
salt
pepper

Preparation method

1. Boil the eggs. I put them in cold water and leave them on the heat for about 10-12 minutes to hard boil. I take them out and cool them immediately in cold water to make them easier to peel.

2. Prepare the salad ingredients. Wash the lettuce well and tear it into suitable pieces directly into a large bowl.

3. Cut the pressed ham into suitable-sized cubes. Slice the tomatoes and cucumber. Once the boiled eggs have cooled, peel and cut them into slices or halves, as you prefer.

4. In the bowl with the salad, add the ham cubes, black olives, slices of tomatoes and cucumber, and then the cut eggs. You can either cut the cottage cheese into cubes or grate it; I’ve done both, depending on the texture you want in the salad.

5. Gently mix all the ingredients without crushing the lettuce or eggs.

6. Drizzle with olive oil and the juice of one lemon. Sprinkle salt and pepper to taste at the end, so the leaves don’t wilt too quickly.

Why I make this recipe often

It’s quick to make, doesn’t involve much cooking, just boiling the eggs. It’s easy to adjust based on what you have in the fridge and is hearty due to the cheese and ham. It works for any meal of the day. I can even prepare it in the morning if I want something more filling for breakfast.

Tips and variations

Tips

The lettuce should be as fresh as possible; otherwise, it wilts quickly.
The eggs should be boiled well for a firm texture.
Pitted olives are more practical.
Don’t add salt at the beginning to avoid drawing out moisture from the vegetables.

Substitutions

Pressed ham can be replaced with boiled chicken breast or other cold meats if you have leftovers.
Cottage cheese can be replaced with telemea for a more intense flavor.
Cucumbers can be omitted if you don’t have them on hand or if someone doesn’t tolerate them.

Variations

I’ve sometimes added green onions or radishes if I had them in the fridge, but the base of the salad remains the same.
If you want a creamier version, you can mix the cheese with a little sour cream before adding it.

Serving ideas

It can be served directly in the large bowl or portioned into individual bowls. It goes well with toasted bread on the side. If you want it to look nicer on the table, you can layer it in a flatter dish.

Frequently asked questions

1. Does it have to be cottage cheese or can I use another cheese?
You can use any cheese you have on hand, from telemea to cheese, but with cottage cheese, the texture remains airier.

2. How far in advance can I prepare the salad?
Ideally, you prepare it right before serving. If you want to prepare it in advance, keep the chopped ingredients separate and mix them before adding the dressing.

3. Can I take it to go?
Yes, but without the dressing. Mix the dry ingredients, and keep the oil and lemon juice separate to add at the end.

4. What can I use instead of black olives?
If you don’t have black olives, green ones will work too, although the taste will be slightly different.

5. How long does the salad last in the fridge?
If it’s not mixed with dressing, the ingredients last 1-2 days. Once you add the oil and lemon, it wilts quickly.

Nutritional values

Estimate per serving (out of 4):
Calories: approx. 400-450 kcal
Protein: 25-30 g
Fat: 25-30 g
Carbohydrates: 10-12 g
These are approximate values and depend on the exact amount of cheese, ham, and oil used.

Storage and reheating

The salad does not reheat. If you want to keep it, store the main ingredients in the fridge, uncombined with dressing. Once mixed, it’s best consumed the same day; otherwise, the leaves wilt, and the eggs can develop an odor. If you have leftovers, you can eat them the next day, but the texture will not be as fresh.

 Ingredients: 500g pressed ham, 1 piece of lettuce, 2 eggs, 200g black olives, 2 tomatoes, 1 cucumber, 300g cottage cheese, olive oil, juice of 1 lemon, salt and pepper

 Tags:  bulgarian salad