Name: Georgian Salad with Walnuts
Prep time: 20 min
Total time: 20 min
Cuisine: Georgian
Ingredients: 500 g ripe tomatoes, cut into generous wedges; retain their juices; 350 g crisp cucumbers, scrubbed and cut into bite-size half-moons or chunks; 80 g red onion, thinly sliced; 25 g fresh cilantro/coriander leaves, roughly chopped; 15 g purple basil leaves, roughly torn (regular basil may be used); 100 g shelled walnuts, fresh and finely ground; 8 g garlic, peeled; 20 ml red wine vinegar; 75 ml cold water, added gradually; 1 g ground coriander; 4 g fine salt, divided (3 g for dressing, 1 g for vegetables); 0.5 g ground black pepper

A wide bowl of tomato, cucumber and onion with thick walnut dressing and cilantro.

Yield4 servings

Serving basisOne-quarter of the salad

DifficultyEasy

DietVegan; contains walnuts (tree nuts)

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The dish

About Georgian Salad with Walnuts

Ripe tomatoes, crisp cucumber, onion and herbs are coated in a thick, garlicky walnut dressing.

Georgian tomato-and-cucumber salads are served in more than one style. Some are dressed simply with oil and vinegar; this version uses ground walnuts, garlic and vinegar to make a spoonable sauce that clings to the vegetables. Georgian cooking uses walnuts widely, while herbs and seasoning vary by household and season.

Cut the vegetables into generous pieces rather than fine dice. Their juices mingle with the walnut dressing, while larger pieces stay crisp for longer. Cilantro gives the salad its fresh herbal character; purple basil adds a sweet, aromatic note and can be replaced with regular basil.

Grind the walnuts finely with the garlic, then add vinegar and cold water gradually. The dressing should be thick enough to coat a spoon but loose enough to turn through the vegetables. Toss it in just before serving so the tomatoes and cucumbers retain their texture.

Cook the dish

Ingredients

Kartuli Salati Nigvzit (ქართული სალათი ნიგვზით)

Salad

500 gripe tomatoes, cut into generous wedges; retain their juices
350 gcrisp cucumbers, scrubbed and cut into bite-size half-moons or chunks
80 gred onion, thinly sliced
25 gfresh cilantro/coriander leaves, roughly chopped
15 gpurple basil leaves, roughly torn (regular basil may be used)

Walnut dressing

100 gshelled walnuts, fresh and finely ground
8 ggarlic, peeled
20 mlred wine vinegar
75 mlcold water, added gradually
1 gground coriander
4 gfine salt, divided (3 g for dressing, 1 g for vegetables)
0.5 gground black pepper

Method

Wash the produce. Wash your hands. Rinse tomatoes, cucumbers and herbs thoroughly under running water; scrub the cucumbers with a clean produce brush and dry everything with a clean towel. Do not use soap or detergent on produce.
Cut the vegetables. Cut the tomatoes into generous wedges over the large salad bowl so their juice stays in the bowl. Cut the cucumbers into bite-size pieces and thinly slice the onion. Add the chopped cilantro and torn basil.
Grind the walnuts. In a food processor or mortar and pestle, grind the walnuts with the garlic until finely ground and paste-like, while retaining a slight texture. Stir in the ground coriander and 3 g of the salt.
Make the dressing. Stir in the red wine vinegar. Add the cold water gradually, mixing until the dressing is thick and spoonable but falls slowly from a spoon. Use all 75 ml.
Season and toss. Sprinkle the remaining 1 g salt and the black pepper over the vegetables. Pour over the walnut dressing and toss gently until coated. Serve immediately while the vegetables are crisp.
Store safely. Refrigerate dressed leftovers promptly in a covered container at or below 4°C and use within 1 day for best texture. Keep unused dressing covered and refrigerated for up to 2 days. Do not leave cut produce at room temperature for more than 2 hours.

Practical guidance

Tips for success

Choose ripe, flavourful tomatoes and crisp cucumbers; they form most of the dish.
Grind the walnuts finely but stop before they turn oily. Add water gradually for a thick, spoonable sauce.
Dress the salad at the table or just before serving to keep the vegetables crisp.

Practical notes

Herbs. Purple basil is aromatic and traditional in some versions; regular sweet basil works when it is unavailable. Keep the cilantro, which anchors the fresh herb flavour.

Dressing texture. The walnut mixture should be a coarse, cohesive paste before the vinegar and water go in. If it becomes too thick, add a little of the measured water; if too thin, grind a spoonful of extra walnuts and mix it in. The listed 75 ml is the batch amount.

Make ahead. Grind the walnut dressing up to 2 days ahead and refrigerate it covered. Wash and cut vegetables closer to serving, then combine at the last moment.

Nutrition per serving

Estimated nutrition per serving

Serving size: One-quarter of the salad
Energy: About 215 kcal
Carbohydrates: About 14 g
Protein: About 6 g
Fat: About 17 g
Fibre: About 4 g
Sodium: About 400 mg

These are approximate values for the stated ingredients and yield. Walnut composition, vegetable size and salt distribution can change the result.

Allergens and food safety

Contains walnuts (tree nuts). Check ingredient labels and prevent cross-contact; do not serve to anyone with a walnut or tree-nut allergy. Wash hands before preparation. Rinse all produce under running water, scrub cucumbers with a clean brush, dry it, and use clean utensils. Refrigerate cut or dressed salad within 2 hours at or below 4°C; the dressed salad is best within 1 day.

The result

Crisp tomato and cucumber pieces are coated in a rich, tangy walnut and garlic dressing.
Grinding the walnuts finely and thinning them gradually makes a sauce that clings without masking the vegetables.