Georgian salad with walnuts
A vibrant blend of crisp cucumbers and ripe tomatoes dressed with a rich, aromatic Georgian walnut paste. Perfect for lunch or dinner as a refreshing yet satisfying side dish. For the best authentic flavor, use freshly ground spices and unrefined sunflower oil.
Ingredients
- Garlic2 cloves
- White wine vinegar1½ tbsp
- Blue fenugreek (utskho suneli)½ tsp
- water40 ml
- Salt½ tsp
Instructions
4 steps- 1
Wash all vegetables and herbs. Slice cucumbers into rounds or half-moons, chop tomatoes into bite-sized wedges, thinly slice red onion into rings, and finely mince the herbs and hot pepper.
10 min
- 2
In a food processor or mortar, combine walnuts, garlic, blue fenugreek, and salt. Grind thoroughly until a paste forms.
5 min
- 3
Gradually whisk wine vinegar and cold boiled water into the walnut paste until it achieves the smooth consistency of thick sour cream.
2 min
- 4
Place sliced cucumbers, tomatoes, onion, and herbs in a large salad bowl. Pour over the walnut dressing and toss gently to coat without bruising the tomatoes.
3 min
Nutrition
1 serving ≈ 311 g
Nutrition values are estimates. - means data is unavailable.
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