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Georgian tomato and cucumber salad

Salade Georgienne

A deliciously fresh recipe. The nut and herb pesto can be refrigerated for 48 hours after being made.  


  • 3 medium tomatoes 
  • 1 medium English cucumber
  • ½ red onion
  • 1 green bell pepper (opt.)
  • ¼ cup parsley
  • 1 small bouquet of basil (purple, if possible)
  • 2 garlic cloves
  • 1 tsp salt
  • 1 generous pinch of Cayenne pepper
  • 2 tsp khmeli suneli, ground *
  • ¾ cup walnuts
  • ½ cup cilantro, chopped 
  • 2 Tbsp white wine vinegar
  • 2 to 4 Tbsp water  

*  or ½ tsp coriander seeds + ½ tsp blue fenugreek + 1 tsp marigold petals 


  1. 1

    Roughly dice the tomatoes and cucumber. Julienne the onion and cut the bell pepper into strips, then place all the vegetables in a bowl.

  2. 2

    Chop the parsley and using your fingers, gently tear the basil leaves apart. Add to the bowl.

  3. 3

    Place the garlic, salt, Cayenne pepper and spices in a mortar and pound to a purée.

  4. 4

    Add the nuts and cilantro, continue pounding to form a rustic pesto. You can also use a food processor.

  5. 5

    Dilute with vinegar and just enough water to create a more liquid paste.

  6. 6

    Taste and adjust for salt, vinegar and the pepper, according to personal preference.

  7. 7

    When ready to serve, pour the pesto on the vegetables and mix well.