Chopped tomato and cucumber tossed in a tangy walnut and herb dressing, a fresh Georgian side salad that always appears at a supra table.
A simple chopped salad of tomato, cucumber and fresh herbs is a constant presence at any Georgian meal, served alongside richer dishes as a bright counterpoint. What sets a Georgian version apart from a plain tomato-cucumber salad elsewhere is the dressing: ground walnuts blended with a little vinegar, garlic and fresh herbs into a thick, tangy sauce that's spooned generously over the vegetables rather than a thin vinaigrette. The vegetables are cut into rough, hearty chunks rather than finely diced, since the salad is meant to hold up under the weight of the thick walnut dressing without turning watery or falling apart. Fresh cilantro, dill and parsley β Georgian cooking uses herbs generously and in combination rather than choosing just one β are tossed through at the end for a bright, herbal top note. Getting the walnut dressing to the right consistency, thick enough to cling to the vegetables but not pasty, takes a little care with how much liquid is blended in. Served alongside khachapuri, grilled meats or lobio, this salad's role is to cut through richness with acidity, crunch and fresh herbs.
Serves 4
Blend walnuts, garlic, red wine vinegar, water, fenugreek and half the salt into a thick, pourable paste, adding a splash more water if needed.
Combine tomato, cucumber and red onion in a large bowl. Season with the remaining salt.
Spoon the walnut dressing over the vegetables and toss gently until everything is coated.
Toss gently, not vigorously β you want the dressing to cling to the vegetable chunks rather than breaking them apart.
Fold in the mixed fresh herbs just before serving so they stay bright and don't wilt.
Serve immediately as part of a spread alongside khachapuri, grilled meats or lobio.
Cut the vegetables into hearty, rustic chunks rather than fine dice β the salad is meant to have real texture under the thick dressing.
Blend the walnut dressing thoroughly so it's smooth and creamy, not gritty; add water a tablespoon at a time until it reaches a thick, pourable consistency.
Add the fresh herbs at the very last moment before serving so they stay vibrant rather than wilting into the dressing.
Add crumbled walnuts on top as a garnish in addition to the blended dressing for extra crunch.
Use a mix of cherry tomatoes for a sweeter version if in-season beefsteak tomatoes aren't available.
Add pomegranate seeds for extra tartness and a pop of color, a common Georgian garnish.
Best eaten fresh the day it's made; the dressed vegetables release liquid on standing, so if you must store leftovers, keep the dressing and vegetables separate and combine just before eating.
Walnut-based dressings and sauces are a defining feature of Georgian cuisine, and this style of vegetable salad is a near-constant presence at the supra, the traditional Georgian feast built around abundant shared dishes.
Yes β it keeps refrigerated for up to 4 days in an airtight container; give it a good stir before using since it can thicken and separate slightly on standing.
Blend in a little more water, a tablespoon at a time, until it reaches a consistency that coats a spoon but still drizzles easily.
Yes β bell peppers, radishes or scallions are common additions to this style of Georgian salad, all tossed with the same walnut dressing.
Per serving (220g / 7.8 oz) Β· 4 servings total
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