Bulgarian Yogurt Salad (Snezhanka)

Name: Bulgarian Yogurt Salad (Snezhanka)
Prep time: 20 min
Total time: 20 min
Cuisine: Bulgaria
Ingredients: 3 cups (750 g) full-fat strained yogurt (Greek-style); 1 medium cucumber, about 10 oz (300 g); 3 garlic cloves, finely grated or crushed; 3 tbsp fresh dill, finely chopped, plus a little for serving; 1/2 tsp (3 g) fine salt, plus a pinch for the cucumber; 1/4 tsp freshly ground black pepper; 2 tbsp (30 ml) sunflower oil or olive oil, plus a drizzle to serve; 1/2 cup (50 g) walnuts, roughly chopped

Снежанка SnezhankaSay it: sneh-ZHAHN-kah

By the Passport Plate editors. Published November 7, 2026.

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Snezhanka — 'Snow White' — is Bulgaria's most loved yogurt salad, a cool, snowy mound of thick strained yogurt shot through with grated cucumber, garlic and dill. It appears at almost every Bulgarian table in summer, as a meze before grilled meat or a light lunch on its own, and is a fixture of the winter table too, when a fresh salad is hard to find. The taste is tangy and fresh, with the sweetness of walnuts and a garlicky bite underneath.

Bulgarian Yogurt Salad (Snezhanka)

Снежанка, Snezhanka

Pronounced sneh-ZHAHN-kah

Serves: 4
Prep: 20 min
Cook: —
Total: 20 min
Level: Easy

Also egg-free.

Allergens: contains milk, nuts. Check labels on packaged ingredients.

Ingredients

4 servings

For the salad

3 cups (750 g)750 g (3 cups) full-fat strained yogurt (Greek-style)
1 medium cucumber, about 10 oz (300 g)
3 garlic cloves, finely grated or crushed
3 tbsp fresh dill, finely chopped, plus a little for serving
1/2 tsp (3 g)3 g (1/2 tsp) fine salt, plus a pinch for the cucumber
1/4 tsp freshly ground black pepper
2 tbsp (30 ml)30 ml (2 tbsp) sunflower oil or olive oil, plus a drizzle to serve

To finish

1/2 cup (50 g)50 g (1/2 cup) walnuts, roughly chopped

Method

Grate the cucumber on the coarse side of a box grater into a colander, toss it with a pinch of salt and leave it over the sink for 10 minutes to release its water.
Press the cucumber hard with your hands or the back of a spoon until it is as dry as you can get it, then set it aside.
While the cucumber drains, toast the walnuts in a dry frying pan over medium heat for 2 to 3 minutes, shaking the pan, until they smell nutty and the edges darken slightly; tip them out and chop roughly.
In a mixing bowl, stir the yogurt with the garlic, chopped dill, sunflower oil, the 1/2 tsp salt and the black pepper until smooth and evenly flecked with green.
Fold in the squeezed cucumber, taste, and add a little more salt if needed — it should be tangy, fresh and lightly garlicky.
Cover and chill for at least 30 minutes so the flavours settle and the salad firms up.
Spoon into a shallow bowl, smooth the top into a soft swirl, scatter over the toasted walnuts and a pinch of dill, and finish with a thin drizzle of oil.

Regional variants

Some cooks stir in a spoonful of mayonnaise or creamy white cheese (krem sirene) for a richer, firmer salad, or fold in finely chopped roasted red peppers or spring onion. In Greece, the same yogurt-and-cucumber idea is served as tzatziki, with olive oil and no walnuts.

Cook's notes

Squeeze the cucumber really dry — trapped water is what makes Snezhanka runny an hour after mixing.
If your yogurt is loose, line a sieve with muslin or a clean cloth, set it over a bowl and let it drain in the fridge for 2 to 3 hours before you start.
Add the garlic gradually and taste as you go; its strength varies a lot from clove to clove.

Serve with

Chilled as a meze with crusty bread, grilled meat or fried fish, and a small glass of rakia or cold beer.

Make ahead and storage

Best the day it is made; keep covered in the fridge for up to 1 day, stir well and add fresh walnuts just before serving.

Bulgarian Yogurt Salad (Snezhanka)