Salads
Georgian tomato and cucumber salad with walnuts
A Georgian table classic: ripe tomatoes and cucumbers under a garlicky walnut sauce scented with coriander and fenugreek.
- 20 min20 prep · 0 cook
- EasyDifficulty
- 230 kcalper serving
Ingredients
4 servings
- Tomatoes4
- Cucumbers2
- Red onion1
- Walnuts100 g
- garlic2 cloves
- White wine vinegar1 tbsp
- Ground coriander1 tsp
- Ground fenugreek½ tsp
- cayenne pepper1 pinch
- Fresh coriander15 g
- Saltto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Blitz the walnuts with the garlic, spices and a good pinch of salt until you get a thick paste.
- 2
Add the vinegar and 4–5 tbsp cold water and blend again until the sauce is creamy but still spoonable.
- 3
Cut the tomatoes into wedges, the cucumbers into thick half-moons and the onion into thin slices.
- 4
Arrange the vegetables on a plate and season lightly with salt.
- 5
Spoon the walnut sauce over the top, scatter with chopped coriander and serve straight away.
Tips and questions
- Can I make the walnut sauce ahead?
- Yes, it keeps for 3 days in the fridge; loosen it with a little water before using as it thickens.
- What if I can’t find fenugreek?
- Leave it out or use a little khmeli suneli blend; the salad is still great with just coriander and garlic.
- What do Georgians serve it with?
- It sits on every supra table next to grilled meat (mtsvadi), khachapuri and fresh bread.
Timer
Enjoy your meal!
You made it. Serve it while it is hot, or pick your next recipe.
Your screen stays on while you cook.
