Summer vegetable salad with basil and tkemali
2 servings
15 minutes
Summer vegetable salad with basil and tkhemali is a bright representative of Georgian cuisine, where freshness and rich flavor always play a key role. Tkhemali, an aromatic sour sauce made from plum, adds spiciness and a slight tartness to the salad, perfectly complementing the juiciness of cucumbers and the sweetness of cherry tomatoes. Basil adds subtle spicy notes while garlic provides a mild sharpness. Oil and mayonnaise create a delicate texture and harmoniously bind the ingredients together. This salad is ideal for hot summer days—it's light, refreshing, and simultaneously rich. It can be served as a standalone dish or as an accompaniment to meat and fish; it pairs excellently with Georgian wines. This salad is a celebration of flavors—a balance between freshness and richness, tradition and originality.


1
Prepare the ingredients.

2
Cut the cucumbers into large pieces.
- Cucumbers: 200 g

3
Add tkemali sauce.
- Tkemali: 2 tablespoons

4
Then chop the garlic leaves.
- Garlic feathers: 1 stem

5
Add garlic to the cucumbers.
- Garlic: 1 piece

6
Cut the cherry tomatoes into several pieces.
- Tomatoes: 200 g

7
Send the tomatoes to the other vegetables.

8
Season with salt.
- Salt: 0.5 teaspoon

9
Add fragrant oil.
- Unrefined sunflower oil: 3 tablespoons

10
Separate the basil leaves from the stems. If the leaves are large, chop them.
- Basil: 1 stem

11
Add basil to the vegetables.
- Basil: 1 stem

12
Chop the garlic coarsely.
- Garlic: 1 piece

13
Add to the other ingredients.
- Garlic: 1 piece

14
Add mayonnaise. Mix.
- Mayonnaise: 1.5 tablespoon









