Ingredients

for the dressing:

• 150g walnuts
• 2-3 tbsp. of sunflower or mild olive oil
• 2 cloves garlic
• 2 tbsp. vinegar
• 1/2 tsp. coriander (?? this had no amount in the recipe)
• chili flakes (optional)

for the salad:

• 4 large ripe tomatoes
• 2 medium or 1 large cucumber (pref. hothouse)
• 1/2 small red onion
• 2-3 handfuls fresh herbs (cilantro mandatory, basil, parsley, dill good additions)

Preparation

for the dressing:

1. Pulse walnuts, oil, and garlic together in a blender or food processor until finely ground, smooth, but not fully paste or nut-butter.
2. Add vinegar, coriander, chili (if using), and 80 mL (1/3 c.) water. Pulse a few more times. Add more water only if needed. The dressing should be thick, and shouldn’t pour cleanly.
3. Taste for seasoning. It should be a bit over-seasoned.

for the salad:

1. Cut tomatoes into large, rough wedges, and slice the cucumbers into thick half-rounds.
2. Thinly slice the red onion. If it’s a harsh onion, soak the slices in cold water for five minutes and pat dry.
3. Roughly chop the herbs.
4. Spoon the dressing over the salad, finishing with a small last pinch of salt on the plate.

Georgian Eats, modified