Vegetable Salad
A quintessential Georgian staple: a crisp cucumber and tomato salad finished with rich sunflower oil and fresh parsley. The natural freshness of ripe vegetables combined with aromatic unrefined oil delivers an authentic, comforting flavor. Perfectly served alongside grilled meats, warm breads, and hearty main courses.
Ingredients
- Sunflower oil2 სუფრის-კოვზი
- Salt1 ჩაის-კოვზი
- Black Pepper½ ჩაის-კოვზი
Instructions
6 steps- 1
Wash 250 g cucumbers, 300 g tomatoes, and 15 g parsley thoroughly under cold running water, then pat dry completely with a kitchen towel.
3 min
- 2
Peel the cucumbers (or leave unpeeled if tender) and slice them into medium-thin half-moons, roughly 0.5 cm thick.
3 min
- 3
Core the tomatoes and slice them into medium-sized bite wedges so they retain their structure and natural juices.
3 min
- 4
Peel and thinly slice 100 g onion into fine half-rings, and finely chop the fresh parsley leaves and tender stems.
3 min
- 5
Transfer the sliced cucumbers, tomatoes, onions, and chopped parsley into a spacious salad bowl.
1 min
- 6
Season with 1 tsp salt and 0.5 tsp black pepper, drizzle with 2 tbsp sunflower oil, and toss gently from the bottom up so the vegetables remain crisp. Serve immediately.
2 min
Nutrition
1 serving ≈ 175 g
Nutrition values are estimates. - means data is unavailable.
My notes and cooking history
Your notebook is private to your account.
Sign in to keep your cooking notes