Georgian Tomato Cucumber Salad with Walnut Dressing

About This Recipe

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 — Georgian cooking uses herbs generously and in combination rather than choosing just one — 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.

Ingredients

Serves 4

• 4tomatoes(cut into large chunks)
• 2cucumbers(cut into large chunks)
• 0.5red onion(thinly sliced)
• 0.75 cupwalnuts
• 2 clovesgarlic
• 2 tbspred wine vinegar
• 0.25 cupwater
• 0.25 tspground fenugreek
• 0.75 tspfine sea salt
• 0.5 cupchopped mixed cilantro, dill and parsley

Instructions

1. 1

   Make the walnut dressing

   Blend walnuts, garlic, red wine vinegar, water, fenugreek and half the salt into a thick, pourable paste, adding a splash more water if needed.

2. 2

   Prepare the vegetables

   Combine tomato, cucumber and red onion in a large bowl. Season with the remaining salt.

3. 3

   Dress the salad

   Spoon the walnut dressing over the vegetables and toss gently until everything is coated.

   Toss gently, not vigorously — you want the dressing to cling to the vegetable chunks rather than breaking them apart.

4. 4

   Finish with herbs

   Fold in the mixed fresh herbs just before serving so they stay bright and don't wilt.

5. 5

   Serve

   Serve immediately as part of a spread alongside khachapuri, grilled meats or lobio.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions