Cooking description:
You can cook Georgian salad in the summer even every day if you have the necessary vegetables and dish ingredients. Choose red onions and ripe tomatoes, be sure to taste the cucumbers so they don't taste bitter. Also, pay attention that the oil is of high quality, not rancid, it is best to choose cold-pressed olive.
Appointment: For lunch / For dinner / For a festive table
Main Ingredient: Vegetables / Nuts
Dish: Salads
Cuisine geography: Georgian / Caucasian
Ingredients:
- Cucumber - 1 Piece (fresh)
- Cherry Tomato - 2-3 Pieces
- Walnuts - 50-60 grams
- Red onion - 1 Piece
- Garlic - 1 Piece
- Vegetable oil - 1 tbsp. the spoon
- Salt - 2 Pinches
- Leaf lettuce - 2 Pieces
Servings: 1-2
How to cook "Georgian salad"
Prepare the indicated ingredients.
Rinse the lettuce leaves and pat dry with paper towels. Place on a plate. Rinse the cucumber, cut off the ends on both sides and taste the vegetable. Cut into circles and place on lettuce leaves.
Rinse the cherry tomatoes, cut into slices and place on a plate.
Peel the red onion, rinse in water and cut into thin rings. Separate each onion ring from each other and place on vegetable slices.
Peel a garlic clove and rinse in water, press into a bowl. Grind the walnut kernels into crumbs, pour into a bowl with salt and pour in vegetable oil. Mix everything thoroughly and place the nut crumbs on the vegetable slices in a plate in any order. Dried garlic, dried spices and seasonings can be used as desired.
Garnish with fresh parsley, cilantro, dill or stalk celery and serve immediately after cooking.