To start with, rinse the vegetables very well. 

If you like your red and/or green pepper roasted, do that in advance on a grill or in the oven at high heat for about half an hour. Always keep an eye on them, since it depends very much on the peppers you have.

Slice all the vegetables in the desired form (I like mine in cubes and circles) and put them in a salad bowl. Season them with the oil, vinegar and salt.

*Now,  you can use whatever oil you like, but what works best for this Shopska salad is the old sunflower oil. The taste is not too heavy and in the end it lets a nice soup-like liquid form from the juices and the seasonings. And yes, you can dip bread in it and it is VERY delicious. Trust the Bulgarians.

Mix it all very well and serve in a plain white plate. Grate or crush into small pieces the Bulgarian white cheese (but be careful with it, since it could be a bit salty at times).

For decoration also, you can chop the parsley and add it to the salad. Another option is a chilli pepper, which you can roast in advance (which we did – we love spicy), or put an olive or two in the center of the salad (which we did not).