Georgian
Vegan
Gluten freeGeorgian salad with walnut dressing
Kitri-pomidvris salata nigvzit: tomatoes and cucumbers in a garlic-walnut dressing
On a Georgian table in July and August the tomato and cucumber salad is not dressed with oil and lemon but with ground walnuts loosened with water and vinegar, so the dressing turns creamy and nutty. You find it in Tbilisi kitchens, in Kakhetian village gardens where the tomatoes come off the vine warm, and next to every khachapuri. It takes fifteen minutes and is best eaten as soon as it is made. A common mistake is salting the tomatoes too early, which floods the bowl with juice and thins the dressing; dress and salt just before it goes to the table. Chef's tip: use purple (opal) basil if you can find it; its clove-like scent is what makes this salad taste Georgian.
- Prep
- 15 min
- Cook
- 0 min
- Difficulty
- Easy
- Serves
- 4
- Per serving
- 150 kcal
Ingredients
For the salad
- 1 ⅛ lb ripe tomatoescut into wedges
- 2 cucumbersabout 300 g, thickly sliced
- ½ red onionthinly sliced
- ⅓ oz coriander leavesroughly chopped
- ⅓ oz purple or green basilleaves torn
For the walnut dressing
- 2 ⅛ oz walnut halves
- 1 clove garlic
- ¼ tsp chilli flakes
- 1 tbsp white wine vinegar
- 4 tbsp cold water
- ½ tsp salt
Shop this recipe on Amazon
What you'll need
Search Amazon for the rest
Fresh ingredients (6)
Links open Amazon in a new tab. As an Amazon Associate we earn from qualifying purchases.
Method
0/4 doneStep 1: Blitz 2 ⅛ oz walnut halves, 1 clove garlic and ¼ tsp chilli flakes in a small food processor, or pound in a mortar, to a fine, oily paste.
Step 2: Stir in 1 tbsp white wine vinegar, then 4 tbsp cold water a spoonful at a time, until the dressing is pourable like double cream.
Step 3: Put 1 ⅛ lb ripe tomatoes, 2 cucumbers and ½ red onion in a wide bowl. Just before serving, add ½ tsp salt and the dressing and fold gently with your hands.
Step 4: Scatter over ⅓ oz coriander leaves and ⅓ oz purple or green basil and serve straight away.
Nutrition per serving
- Calories
- 150 kcal
- Protein
- 4 g
- Carbs
- 10 g
- Fat
- 11 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does georgian salad with walnut dressing take?
- About 15 minutes in total.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of ripe tomatoes?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
- What can I use instead of cucumbers?
- Courgette, same weight (in salads, use young ones).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Mix capsicum peanut salad
A crunchy salad of red, yellow and green peppers with roasted peanuts, cucumber, carrots and celery, dressed with lemon, dill, mint and celery leaves. Just before serving, olive oil mixed with sesame seeds is poured over the top. It's colourful, filling and full of protein.
Greek village salad
A true Greek salad has no lettuce: just ripe tomatoes, crunchy cucumber, sharp onion and olives, dressed with good olive oil and dried oregano, with a whole slab of feta on top. Salt the tomatoes first and they'll make their own dressing.
Greek
Pepper, beans and fruit salad
A big, bright salad of red, green and yellow peppers, boiled peanuts, sweet corn, grapes, apple and coconut, tossed in a sweet-sour passion fruit and mint dressing. It is very popular at big parties: it looks festive, keeps its crunch and is easy to double. Serve it on a bed of crisp lettuce.