Snejanka salad is a favorite among Bulgarians and foreigners alike. Snejanka means “snow white”. It is a basic recipe with yogurt, cucumber and garlic typical to many Mediterranean countries, but the Bulgarian additions of crunchy walnuts and aromatic dill make it unique. Can be make with fresh cucumber or with pickles.
It is always served cold, as an appetizer or meze alongside with alcoholic drink, as a side dish or dip.
Bulgarians typically prepare it thick and creamy by using yogurt that was strained from its water for 5-6 hours in a piece of cheesecloth. You can use Greek yogurt instead, that doesn’t need to be strained, because it is thick enough.


1 big English cucumbers, cut into cubes (or same amount pickles)
2 cups of Greek plaint yogurt (or little bit more)
1/2 cup walnuts, chopped + 2 Tbsp. for decoration
2 cloves garlic, minced
2 Tbsp. fresh dill, finely chopped
2 Tbsp. olive oil
Salt to taste