Green salad with suluguni and pesto sauce
4 servings
15 minutes
Green salad with suluguni and pesto sauce is the embodiment of freshness and harmony in Georgian cuisine. Bright, juicy tomatoes meet tender pieces of suluguni, creating a balance of flavor notes—from light acidity to soft creamy aftertaste. Arugula adds a spicy bitterness, while the pesto sauce, rich in basil and nut aromas, completes this symphony of flavors. This salad is perfect as a light summer dish or as an elegant appetizer to traditional Georgian treats. Its freshness makes it an excellent complement to meat and fish dishes, while its simplicity allows for daily enjoyment. It’s not just a salad—it’s a small culinary journey to the warm and hospitable corners of Georgia.
1
Cut the tomatoes and suluguni into small pieces.
- Tomatoes: 200 g
- Suluguni cheese: 400 g
2
Add vegetables to the salad leaves.
- Rocket (arugula): 80 g
- Tomatoes: 200 g
3
Dress with pesto sauce, add salt and pepper.
- Pesto: 100 g
- Salt: to taste
- Ground black pepper: to taste
