Tomato and egg salad with nut sauce
4 servings
10 minutes
Tomato and egg salad with walnut sauce is an embodiment of Georgian cuisine, where fresh vegetables harmoniously blend with rich nutty notes. The dish originates from ancient Georgian feast traditions, where walnuts are a key element in many sauces. The rich aroma of cilantro and garlic adds spiciness to the sauce, while the combination of soft eggs and juicy tomatoes makes the salad incredibly tender. The taste is fresh, nutty, with a slight acidity from vinegar and heat from red pepper. This salad not only decorates the festive table but also serves as a wonderful complement to meat or vegetable dishes, creating a unique gastronomic experience.
1
Pass nuts, cilantro, pepper, garlic, and onion through a meat grinder. Pour 200 ml of cold boiled water into the resulting mass, adding a few drops of vinegar beforehand.
- Walnuts: 130 g
- Cilantro: 1 piece
- Red chili pepper: to taste
- Garlic: 1 clove
- Onion: 1 head
- Vinegar: to taste
2
Layer sliced tomatoes and boiled egg circles on a plate.
- Tomatoes: 600 g
- Chicken egg: 3 pieces
3
Pour sauce over the tomatoes and sprinkle with dill and parsley.
- Tomatoes: 600 g
- Parsley: 2 stems
- Dill: 2 pieces
