Snezhanka (Snow White Salad)

At a glance

Source: Снежанка (салата)¹

Name and Background

Snezhanka is a traditional Bulgarian salad. It is also called dry tarator, and another name is “Mlechna salata Snezhanka”. The salad took shape as a product of the Bulgarian state association Balkantourist in the late 1970s, so its history is tied to the country’s organised tourism industry.¹

It is related to Greek tzatziki and Turkish cacık, as well as similar salads in Serbian, Macedonian and other Balkan cuisines. Polish mizeria is another comparable dish, distinguished by its use of cream. These are useful points of comparison, rather than alternative names for Snezhanka.¹

Ingredients and Method

The main ingredients are strained yoghurt, cucumbers, garlic, salt, oil and dill. Either olive or vegetable oil can be used, and ground walnuts are an optional addition. Bulgarian yoghurt also has a wider role in the country’s cooking as an ingredient in cold soups and sauces.^1,2

To make the salad, finely chop or grate the cucumbers and combine them with the strained yoghurt. Add finely chopped or crushed garlic, chopped dill, a little salt and oil, then mix. Ground walnuts may be stirred in as well. Decorate the finished salad with a sprig of fresh dill.¹

Season and Serving

The cucumber can be pickled or fresh. In summer, fresh cucumbers are used instead of pickled ones. That is the clearest seasonal variation for Snezhanka. Tarator, a related cold soup, is also recommended for summer, but it is not the same salad.^1,2

Its ingredients and method give Snezhanka a close connection to the broader family of Balkan yoghurt-and-cucumber dishes. The fresh-cucumber version offers one seasonal way to prepare it.¹