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Batumi salad from Ivlev

Batumi Salad by Ivlev

A light vegetable salad with a marvelous Georgian dressing. A salad of tomatoes, cucumbers, and bell pepper with herbs is nothing unusual for us. What gives it its Georgian character is the zesty walnut-and-cilantro dressing.

Maria

Recipe author

Watch the video

Composition / ingredients

Servings:

Cherry tomatoes

200

Cucumbers

Bell pepper (small)

Parsley (3-4 sprigs)

Water

Walnuts

Fresh cilantro (5-6 sprigs)

Garlic

Khmeli-suneli

0.5

Salt

0.5

Chili pepper (a knife's tip)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 2 g

Fats 50 % 6 g

Carbohydrates 33 % 4 g

75 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

For the salad you'll need: 200 g cherry tomatoes; 1 cucumber; 1 bell pepper; 3–4 sprigs of parsley.
Step 2:

Wash the cucumber, dry it, and cut it into half-moons.
Step 3:

Remove the seeds and stem from the bell pepper and cut it into strips.
Step 4:

Wash and dry the cherry tomatoes and cut them in half.
Step 5:

Wash, dry, and finely chop the parsley.
Step 6:

In a salad bowl, combine the cherry tomatoes, cucumber, bell pepper, and parsley. Toss everything together.
Step 7:

For the walnut dressing, you'll need: 80 ml of water; 50 g of walnut kernels; 5 sprigs of cilantro; 2 cloves of garlic; ½ tsp khmeli-suneli; ½ tsp salt; and a knife's tip of chili pepper.
Step 8:

Peel the garlic and chop it into large pieces with a knife. You can even add the cloves whole — the sauce will come out smooth anyway.
Step 9:

Put the cilantro, walnut kernels, khmeli-suneli, garlic, salt, and chili pepper in a blender or food processor. Pour in the water.
Step 10:

Blend everything thoroughly, almost until smooth, using the blade attachment.
Step 11:

Mound the salad on a serving dish.
Step 12:

Drizzle the salad with the walnut dressing and serve. Enjoy!

A salad of tomatoes and cucumbers with bell pepper and herbs is the most frequent guest at the table — and for good reason. This easiest of salads is available year-round. Salads with lots of vegetables are held in high regard in Georgia. The most famous is "Tbilisi," which, besides tomatoes, bell pepper, and red onion, includes boiled beef and beans — and its dressing is a little different. Sometimes I come across a Tbilisi recipe labeled as Batumi salad, but they really are different salads. Tbilisi is heartier, while Batumi is as close as it gets to our usual tomato-and-cucumber salad, rounded out with a walnut dressing. And that dressing is the real highlight here. You can make the walnut sauce thicker or thinner as you like. It goes well not only with salads but with many other dishes — boiled, stewed, or oven-cooked white fish, meat, or poultry. Dressings are usually made with vegetable oil, most often olive, but any oil would be unnecessary here, since walnuts already contain all the fat you need. That said, if you're not counting calories, you can confidently add olive oil — not much, just 1–2 tablespoons. If you like, add chopped walnuts to the salad to deepen the nutty flavor.