How to Make Traditional Georgian Walnut Salad (Kitri-Pomidvris)

Traditional Georgian Cucumber & Tomato Salad with Walnut Dressing

A vibrant, crunchy, and creamy staple of the Georgian 'Supra' (feast).

This isn't your average garden salad. By blending walnuts with traditional herbs and a touch of acidity, we create a rich dressing that clings to the fresh vegetables. It’s healthy, vegan-friendly, and packed with the bold flavors of the Caucasus.

🛒 Ingredients

The Base:

• Tomatoes: 2 large, ripe tomatoes (vine-ripened are best)

• Cucumbers: 2 small, crisp cucumbers (Persian or Lebanese style)

• Onion: 1 small red or green onion, thinly sliced

• Herbs: A handful of fresh cilantro and purple basil (Rehani) for garnish

The Walnut Dressing:

• Walnuts: $1/3$ cup finely ground walnuts

• Garlic: 1 clove, minced

• Green Chili: 1 tsp finely chopped (adjust for your heat preference)

• Vinegar: 1 tbsp red wine vinegar

• Water: approx. $1/3$ cup (to reach a smooth consistency)

• Seasoning: A pinch of salt to taste

🔪 Preparation

1. Prep the Vegetables

Start by slicing your tomatoes into rustic chunks and your cucumbers into rounds or half-moons. Place them into a large salad bowl.

2. Craft the Dressing

In a food processor (or using a mortar and pestle for a traditional touch), combine the ground walnuts, garlic, cilantro, and salt. Pulse until a paste forms. Gradually add the red wine vinegar and water while mixing until the dressing reaches a smooth, pourable consistency—it should look like a light cream.

3. Assemble and Infuse

Pour the walnut dressing over the tomatoes and cucumbers. Add the chopped green chili and toss everything gently so every piece of vegetable is coated in the walnut mixture.

4. The Finishing Touch

Top the salad with thinly sliced onions and a generous scatter of fresh purple basil and cilantro. Let it sit for 5 minutes before serving so the juices from the tomatoes mingle with the walnut sauce.

💡 Pro Tips for your Website:

• The "Secret" Ingredient: Mention that Purple Basil (Rehani) is the key to an authentic Georgian aroma. If your readers can't find it, tell them regular basil mixed with a little mint is a good substitute.

• The Bread Factor: Advise your readers to serve this with Shoti (Georgian bread) to mop up the leftover walnut juice at the bottom of the bowl—it’s the best part!