Sides · Bulgarian

Bulgarian Green Salad

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · August 19, 2026

This is the kind of crisp, fresh salad that comes together in about ten minutes with whatever crunchy vegetables you have on hand. A simple dressing of apple cider vinegar and olive oil lets the lettuce, radishes, and cucumber shine. It is bright, light, and perfect alongside grilled meats or a bowl of soup.

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Bulgarian Green Salad

Why you'll love this

  • Ready in about 10 minutes with no cooking required.
  • Light, crisp, and refreshing next to almost any main.
  • Uses simple vegetables you likely already have.
  • Easy to bulk up with eggs or olives for a light lunch.

EveryDayMeal recipe

Bulgarian Green Salad

Prep
10m
Total
10m
Serves
4
Level
Easy

Ingredients

  • 1/2 head lettuce, sliced
  • 7 radishes, thinly sliced
  • 1 cucumber, sliced
  • 4 scallions, chopped
  • to taste salt
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons olive oil
  • fresh dill, for garnish
  • fresh parsley, for garnish

Equipment

  • Large salad bowl
  • Sharp knife
  • Cutting board

Instructions

  1. Add the sliced lettuce to a large bowl, giving it plenty of room so the leaves stay loose and crisp instead of packing down.
  2. Scatter in the sliced radishes, cucumber, and chopped scallions so every forkful has a mix of crunch and freshness.
  3. Drizzle the apple cider vinegar and olive oil evenly over the top so the dressing coats the greens without pooling at the bottom.
  4. Sprinkle with salt to taste, then toss gently with your hands or two spoons just until everything is lightly coated, keeping the vegetables from bruising.
  5. Top with fresh dill and parsley (and sliced hard-boiled eggs or olives if you like) and serve right away, while the vegetables are at their crispest.

Tips from the kitchen

  • Slice the radishes and cucumber thin so they pick up the dressing and add crunch to every bite.
  • Dress the salad just before serving so the lettuce stays crisp instead of wilting.
  • For extra flavor, add a pinch of salt to the radishes a few minutes early to draw out their sharpness.

Estimated nutrition per serving: 90 cal · 1g protein · 4g carbs · 8g fat

Make it your own

  • Add sliced hard-boiled eggs and a handful of olives to turn it into a light meal.
  • Swap the apple cider vinegar for red wine vinegar or a squeeze of lemon.
  • Crumble in a little feta for a saltier, richer version.

Storing & make-ahead

Best eaten fresh the day it is made. If you want to prep ahead, keep the chopped vegetables and dressing separate in the fridge for up to 2 days, then toss just before serving so the greens stay crisp.

Good to know

Can I make this ahead of time?
Chop the vegetables and mix the dressing separately, then combine right before serving so the lettuce does not wilt.
What lettuce works best?
A soft head lettuce like Bibb or Boston is traditional, but romaine or green leaf work well too.
What do I serve this with?
It pairs well with grilled chicken, kebabs, sausages, or a bowl of soup.
Can I add protein?
Yes, sliced hard-boiled eggs, feta, or a handful of chickpeas make it a light meal.

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