Georgian salad is an extremely easy summer salad that consists of a few high quality fresh seasonal vegetables and a simple walnuts dressing.
Combining sweet seasonal tomatoes with crispy cucumbers, sweet red onion, walnuts, and a few delicious aromatics makes a delicious lunch or side dish perfect for any bbq or light vegan dinner.
It also suits many healthy diets like keto, paleo, vegan, whole 30 and low carb.
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Quality produce
The quality of produce is essential to this recipe.
I do not recommend you make this with bland tomatoes and generic cucumbers.
You want sweet crisp seasonal produce that will sing its own song without you having to do much to it.
Apart from cucumbers and tomatoes pick the freshest herbs and best quality walnuts.
a Simple salad like this is only supported by the quality of the raw ingredients.
Ingredients needed
- Herbs - Cilantro and parsley are most often used. Tarragon, dill and chervil can also be used.
- Vegetables - Sweet tomatoes and crispy pickling cucumbers work best. Some versions of Georgian salad also contain peppers or radises.
- Seasoning - Traditionally blue fenugreek(utskho suneli) is used, khmeli suneli can also be used. It's basically just a Georgian spice mix and easily available through the links.
- Nuts - Walnuts is the most popular nut in Georgia and works best for this recipe. Can be used toasted or untoasted.
Useful equipment for this recipe
Wooden Chopping Board
Electronic Kitchen Scales
Gyuto Japanese Chefs Knife
Mixing Bowls
How to make it
- Wash the vegetables and herbs well.
- Peel and remove the cucumber guts then cut them into large chunks.
- Quarter the tomatoes and remove the stalks.
- Peel the onion and slice very thinly.
- Chop the walnuts by hand. You don't want to blend it and release the oils. It should stay dry and provide a textural crunch to the salad.
- Remove the herbs from the main stalk and chop finely.
- Add the vegetables, chopped herbs, spice and nuts into a large bowl.
- Zest the lemon with a Microplane or fine grater.
- Squeeze in the fresh lemon juice, followed by the olive oil.
- Season with salt and pepper.
- Mix well and serve.
Tips for success
- Repetitive but, buy the freshest ingredients. Georgians value ingredients and Georgian cuisine is built on fresh seasonal food.
- If you toast the walnuts make sure to cool them down before chopping.
- Pick the herbs off the hard stems keeping the soft stems on. They are good for texture and has a lot of flavour.
- Use a good quality grassy extra virgin olive oil.
- Do not make the salad in advance. Serve it straight away.
Variations
Couple of possible add-ins. Keep it simple for best results.
- Peppers - Peppers are often added to Georgian salad because it's in season with tomatoes and cucumbers and adds to the crunch, freshness, and sweetness.
- Eggplant - Bake the eggplant whole until the flesh is completely soft. It's best done over a charcoal barbecue for a slight smokey flavour. Scoop out the flesh and cool down completely before adding to the salad.
- Protein - If you want to make a more substantial meal you could add some baked chicken breast, shrimps or thinly sliced steak.
- Dressing - You can add sour cream, yoghurt or soft goat's cheese to the salad to make it creamier and richer.
What to serve with it
Perfect side salad for the following dishes.
- Ribeye steak with chimichurri
- Bavette steak
- Crispy pork belly
- Chicken Kiev
- Slow-cooked leg of lamb
- Persian lamb koftas
Frequently asked questions
Best eaten straight away. If you want to make it in advance, hold off on mixing in the dressing.
Will last maximum 24 hours sealed airtight in the fridge without the dressing mixed in.
Other recipes you might like
- Adjika - Georgian spice paste
- Smashed Chinese cucumber salad
- Lacto fermented cucumber pickles
- Authentic Greek salad
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Recipe
Georgian Salad With Walnuts - Vegan (Video)
Ingredients
- 650 g (1 3/7 lb) tomatoes
- 550 g (1 ⅕ lb) cucumbers - Lebanese or pickling, peeled and gutted
- 70 g (3/7 cups) red onion - slice finely
- 30 g (1 cups) cilantro - leaves and soft stems
- 30 g (1 cups) parsley - leaves and soft stems
- 150 g (1 2/7 cups) walnuts - shelled
- 80 g (5 ½ tablespoon) olive oil - extra virgin
- 20 g (1 ⅓ tablespoon) lemon juice
- zest of one lemon
- 3 g (1 teaspoon) blue fenugreek - utskho suneli
- salt and pepper to taste
Instructions
- Wash the vegetables and herbs well.
- Peel and remove the cucumber guts then cut them into large chunks.
- Quarter the tomatoes and remove the stalks.
- Peel the onion and slice very thinly
- Chop the walnuts by hand. You don't want to blend it and release the oils. It should stay dry and provide a textural crunch to the salad.
- Remove the herbs from the main stalk and chop finely.
- Add the vegetables, chopped herbs, spice and nuts into a large bowl.
- Zest the lemon with a Microplane or fine grater
- Squeeze in the fresh lemon juice, followed by the olive oil.
- Mix well and serve.
Video
Notes
- Use the freshest ingredients you can find.
- Not advised to make ahead.
- If you do make it in advance do not add the dressing until you are ready to serve.
- Will keep for 24 hours without the dressing in the fridge.
- You can add other summer vegetables like peppers, radishes and baked eggplant.
- Add sour cream for a creamier dressing.
- Goes well as a side dish with grilled meats, fish and veggies.
- Suits many diets like keto, paleo, vegan, whole 30 and low carb.
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