Georgian cuisine has always been distinguished by its sophistication and piquancy. Salads are no exception. They are prepared from simple and available ingredients. It's just that not every one of us is aware of their wonderful combination. Georgian salads are an excellent addition to the set meat dishes such as barbecue, baked pork and many others.

The main difference between Georgian salads and many others (and their variety is really great!) Is that they do not tolerate the presence of mayonnaise. Only oil and a huge amount of fresh herbs!

In principle, you can experiment with dressing on your own, but the main thing is no mayonnaise sauces.
When preparing Georgian salads, basil greens are abundantly used. So, remember, it is better to use red basil. It is more popular in Georgia than its European counterpart, green basil.

So often used in the preparation of these varieties of salads, hot peppers can be taken not only fresh, but also dry (for example, in the off-season of fresh).

The only thing that needs to be firmly remembered is that before adding fresh hot chili peppers to a salad, all seeds must be removed from it!

Classic recipe

Ingredients	Quantity
fresh tomatoes -	5 pieces.
sulguni cheese" -	200 g
red bulgarian onion	1 head
olives -	100 g
vinegar 9% -	50 ml
sugar -	20 g
sunflower oil -	25 ml
cilantro, parsley and dill greens -	in a small bundle
vinegar -	25-30 ml
liquid honey -	1 tbsp
Dijon mustard -	1.5-2 tsp
olive oil -	100 ml
Cooking time: 30 minutes	Calories per 100 grams: 57 kcal

Georgian salad is prepared like this:

1. Chop the onion in half rings and marinate. To do this, sprinkle it with sugar, pour 9% vinegar and a small amount of boiling water. Stir and set aside for 10-12 minutes;
2. In the meantime, prepare the rest of the ingredients. Cut the tomatoes into thin slices. Cut olives into rings;
3. Combine pickled onions, olives and tomatoes in a bowl. Mix the ingredients with light movements so as not to damage the integrity of the tomato slices;
4. Prepare the salad dressing: combine wine vinegar, honey and olive oil in a separate bowl. Beat with a whisk for 1-2 minutes. When the mass becomes homogeneous, add to it the "French" mustard in grains, a pinch of ground black pepper and a little salt;
5. Cut the Suluguni cheese into fairly large rings. Dip each ring in vegetable oil and then fry until golden brown on both sides;
6. Put the salad in a beautiful salad bowl, season with the prepared dressing, spread the pieces of fried cheese on top. Finely chop a bunch of greens, and sprinkle over the finished salad;
7. Bright, colorful, juicy and incredibly tasty Georgian salad is ready!

Georgian vegetable salad for barbecue

Ingredients:

• cucumbers - 3 pcs.;
• tomatoes - 4 pcs.;
• lettuce leaves "Lettuce" - 50 g;
• green onion feathers;
• olive oil - 30 ml;
• parsley;
• salad wine vinegar - 25 ml;
• table salt;
• a mixture of ground peppers.

Active cooking time: 15 min.

Calories per 100 g: 45 kcal.

Cooking:

Salad with sausage and tomatoes

Required Ingredients:

• tomatoes - 4 pcs.;
• smoked sausage - 250 g;
• cheese hard varieties- 200 g;
• garlic - 3 cloves;
• sour cream 10% - 100 g;
• rock salt;
• freshly ground pepper.

Cooking time: 20 minutes.

Nutritional value per 100 g: 53 kcal.

Preparing the salad:

1. Lettuce is formed in layers. To prepare the first layer, the sausage must be cut into small oblong sticks and laid on the bottom of a flat wide salad bowl. Lubricate the sausage layer with a thin layer of sour cream;
2. Cut the tomatoes into cubes (small). In order to cut them neatly and evenly, the knife must be very sharp. Arrange the chopped tomatoes on top of the sausage, smooth and season lightly with salt and pepper. Cover with sour cream, and spread finely chopped garlic on top of it;
3. Grate the cheese on a fine-toothed grater and lay it out as the next layer;
4. Let the salad stand for 10 minutes in a cool place and serve.

Caucasian salad with walnuts

Required Ingredients:

• fresh cucumbers - 3 pcs.;
• fresh tomatoes - 3 pcs.;
• peeled nut kernels - 65 g;
• red Bulgarian onion - 1 head;
• garlic cloves - 4 pcs.;
• hot pepper - 10-12 g;
• green cilantro (chopped) - 5 g;
• basil leaves (chopped) - 5 g;
• wine vinegar (recommended red) - 30 ml;
• table salt.

Cooking time: 20 min.

Number of kcal per 100 g: 39 kcal.

Cooking:

1. Let's start cutting vegetables. Cut the tomatoes into large slices, and the cucumbers into circles. Chop the onion into thin half rings;
2. Grind with a blender homogeneous mass walnut kernels, garlic cloves and hot peppers. Add wine vinegar and vegetable oil to the crushed mass, and then whisk. The dressing should have a consistency like sour cream;
3. Put tomatoes, cucumbers and onions in a salad bowl. Stir gently. Sprinkle them with a pinch of salt and chopped herbs on top. Garnish with the prepared dressing, drizzling it nicely over the salad in a thin stream, trying to form sinuous lines.

Salad with beans and beef

• beef pulp - 350-400 g;
• beans (boiled) - 150 g;
• red onion - 1 pc.;
• sweet bell pepper- 1 PC.;
• nut kernels - 70 g;
• a sprig of cilantro;
• hops-suneli;
• olive oil - 3 tablespoons;
• apple cider vinegar - 3 tbsp.

Active cooking time: 40 min.

Nutritional value per 100 g: 55 kcal.

Cooking:

1. Chop the onion in half rings and pickle with sugar and vinegar;
2. Boil beef until tender in salted water. cut into boiled beef thin sticks;
3. Wash the bell pepper, remove the seeds and chop into strips;
4. Combine chopped meat, peppers, pickled onions. Add chopped walnut kernels to them;
5. Dress the salad with a dressing made from apple cider vinegar, suneli hops and olive oil;
6. Garnish the finished salad with chopped cilantro and serve.

spicy eggplant salad recipe

Ingredients:

• eggplant - 1 pc.;
• tomatoes - 2 pcs.;
• Suluguni cheese - 150 g;
• chicken fillet - 200 g;
• garlic - 2 cloves;
• olive oil - 75 ml;
• basil greens;
• pomegranate seeds.

Active cooking time: 50 min.

Nutritional value per 100 g: 33 kcal.

Cooking:

1. Bake eggplant in the oven until soft, namely, for 20 minutes. After that, cut them into small pieces. Peel off the skin as desired;
2. Boiled chicken fillet cut into cubes of medium size;
3. Cut tomatoes and cheese arbitrarily;
4. Prepare the dressing: pass the garlic cloves through the press, combine them with olive oil and chopped herbs;
5. Combine all ingredients in a deep salad bowl, season with dressing and mix.

Bon appetit!

Hello everybody. Today I propose to cook a spicy salad for dinner. The salad is very easy to prepare, you don’t need to have super cooking skills to prepare it, in addition, the salad uses simple ingredients that you don’t need to run around looking for in stores, just look in your home refrigerator.

Georgian salad being prepared different ways, someone mixes all the ingredients, someone lays them out in layers. Someone adds garlic on each layer, someone only on a certain one. I offer you my cooking principle, in which all the ingredients will be laid out in layers. So, let's start cooking.

To begin with, let's take smoked sausage. Any boiled smoked sausage is suitable for making a salad, it all depends on your personal preferences.

We cut the sausage first into slices (as classic cuts are cut), and then into thin strips.

We spread the chopped straw on the bottom of the dish. I want to note right away that since this salad is prepared in layers, therefore, you need to immediately take exactly the dish that you will put on the table in the future.

Lubricate the first layer of sausage with a small amount of mayonnaise. While there is an opportunity, you can mix the sausage well with mayonnaise, so that later it can be soaked.

Then we take tomatoes. For our salad, it is better to take meaty tomatoes. So that they do not give much juice and, ultimately, a large amount of water does not form at the bottom of the dish.

Tomatoes can be cut into small strips or large cubes. This does not affect the aesthetics of the finished dish, nor the taste as such. Layer the tomatoes on top of the sausage as well.

Lubricate tomatoes as well as sausage with a small amount of mayonnaise.

Since my dish is transparent, my layers are perfectly visible. They look like this for me.

Let's move on to the next, final layer. Grate hard cheese. I rubbed cheese on coarse grater, there it's up to you, you can on a shallow one. Next, rub the garlic. I used a young garlic, so I erased two heads, they are not so big, and they really like spiciness in our house.

Mix garlic and cheese in a separate bowl and immediately add mayonnaise in it. So that you get a good mixture so that the cheese does not fall apart into separate pieces. We spread the finished mass of cheese with garlic on top of the tomato. Level the cheese with a spoon so that you get an even layer. Sprinkle the salad with herbs (onion, parsley, dill to taste) on top.

As for salt, I didn’t salt this salad, because the salty cheese and mayonnaise with garlic add saltiness to the final dish. If you have a desire, then of course you can salt the salad.

After the salad is ready, you can set it aside for about 20 minutes so that it has time to soak.

Bon appetit!

Cooking time: PT00H30M 30 min.

Approximate cost per serving: 20 rub.

Georgian salad is a piece of sunny Georgia, which cordially opens its arms to all its guests. The most basic ingredients in Georgian cuisine are garlic, vegetables, walnuts, beans and hot spices. Therefore, almost no salad is complete without them.

Our hostesses have been using Georgian salad recipes for a long time, taking it classic version as a basis, but dressing always remains a matter of taste, because not everyone likes the presence of spiciness in a dish. But greens and oil remain indispensable, so Georgian salads do not tolerate mayonnaise.

In the Georgian salad, you can experiment with dressing, as Georgian chefs are more fond of conciseness and simplicity in their cuisine. We need more taste sensations.

For refueling, take: 2 tbsp. Dijon mustard, 2 tbsp. wine vinegar, olive oil and minced garlic. All ingredients are thoroughly whipped and mixed with vegetable Georgian salad.

How to cook Georgian salad - 15 varieties

Georgian salad - ease of preparation, excellent taste and, of course, a handful of classics - walnuts. All the ingredients are easy to combine, and the portion is quite large.

Ingredients:

• Chicken fillet 300 g
• Suluguni cheese 300 g
• Walnuts 150 g
• Onion 1 pc.
• Mayonnaise
• parsley
• Vegetable oil 1 tbsp.

Cooking:

Boil the chicken fillet until tender. Mode small cubes of cheese and chicken. Mleko chop the onion and sauté in vegetable oil. Roast the nuts in a dry, heated frying pan and finely crush with a blender. We mix all the ingredients: chicken, roast and nuts, season with mayonnaise, salt and pepper. Sprinkle with parsley.

What could be more satisfying than a wonderful Georgian bean salad. The dish is suitable as an independent side dish, and interestingly, it can be consumed warm.

Rules for cooking beans: Be sure to soak the beans overnight to shorten the cooking process. Boil red beans for 40-60 minutes. Salt only when cooked, otherwise you risk violating the integrity of the fetus.

Ingredients:

• Red beans 400 g
• Onion 2 pcs.
• Vegetable oil
• Khmeli-suneli

Cooking:

Boil beans. Drain the water and rinse it. Cut the onion into half rings and fry in a large amount of vegetable oil, as the frying will serve as a salad dressing. Add the onion to the beans, salt, pepper and sprinkle well with hops-suneli seasoning.

Georgian salad with sausage will become good option when guests are on the doorstep, and of the goodies at hand there is only sausage and cheese. The ingredients are simple, and cooking takes a minimum of time.

Ingredients:

• Smoked sausage 300 g
• Tomatoes 2 w 150 gt.
• Hard cheese
• Garlic 2 cloves
• Mayonnaise

Cooking:

Cut sausage and tomatoes into strips. Squeeze the garlic into the tomatoes. They must be laid out on a fine sieve so that all excess moisture in the glass. Laying out in layers:

The first layer is sausage, we make a mayonnaise mesh.

The second layer is tomatoes and mayonnaise.

We crush the finished salad with herbs.

A wonderful summer warm Georgian salad with grilled vegetables. The taste gives an amazing hint of smoke, it goes especially well with meat kebabs. If the season does not allow you to cook vegetables on a fire, it is easy to replace it with an oven.

We wrap vegetables in foil, each separately, without cutting - whole. Cooking time: eggplant - 30 minutes, tomatoes and Bell pepper- 15-20 minutes.

Ingredients:

• Tomatoes 3 pcs.
• Bulgarian pepper 2 pcs.
• Eggplant 1 pc.
• Onion 1 pc.
• Butter 50 g
• Garlic 3 cloves
• Dill and parsley greens

Cooking:

We bake vegetables in the oven or on the fire. After cooking, peel everything. After baking, it will separate without problems. Cut everything into small pieces. Finely shred onion, herbs and garlic. Butter melt and dress the salad. Taste qualities are preserved even when cold.

Summer Georgian salad with tomatoes and lettuce, which will serve as a light snack both on the festive table and complement weekday meals. You can add a little garlic, which will add spice, and just set off the taste of vegetables.

Ingredients:

• Cucumbers 2 pcs.
• Tomatoes 2 pcs.
• Salad "Lettuce"
• green onion feathers
• parsley
• Olive oil 1 tbsp
• Wine vinegar 1 tbsp
• Georgian salad dressing

Cooking:

We prepare vegetables: we cut into cubes tomatoes and cucumbers. Finely chop parsley and green onions. We tear lettuce leaves with our hands. To taste, add Georgian seasoning for salads. Drizzle with wine vinegar and olive oil.

As you know, eggplant is very healthy vegetable, the preparation of which does not take much time. Georgian salads often use baked vegetables and this salad is no exception.

Ingredients:

• Eggplant 1 pc.
• Chicken fillet 300 g
• Suluguni cheese 150 g
• Tomatoes 2 pcs.
• Olive oil
• Garlic 2 cloves
• pomegranate seeds

Cooking:

Eggplants are baked in the oven, in foil for 30 minutes. After cooking, they are peeled and sliced.

To keep the juiciness chicken fillet it can be baked in the oven in foil. Pre-lubricated with seasonings. Cooking time 30 minutes at 190°.

When ready, the chicken is cut into cubes. Not large mode tomatoes and suluguni cheese. Squeeze the garlic, chop the greens and season with olive oil. Mix all the ingredients thoroughly: chicken, eggplant, tomatoes, cheese and pomegranate.

This Georgian salad is called “Glekhurad”, which means “peasantly” in translation, it would seem regular salad from vegetables, but the most interesting thing here is the dressing, which sets the main tone for the whole dish. Salad low-calorie 100 g contains 60 kcal.

Ingredients:

• Tomatoes 300 g
• Cucumbers 250 g
• Sweet pepper 150 g
• Lettuce leaves 150 g
• Red onion 1 pc.
• Walnuts 50 g
• Garlic 2 cloves
• White wine vinegar 1 tbsp
• Suneli hops 1 tsp
• Parsley and dill greens

Cooking:

Tomatoes, bell peppers and cucumbers are cut into small pieces. We chop the onion in half rings. We make dressing: in a mortar or in a blender, grind nuts and garlic to a state of porridge. Add torn lettuce leaves and dressing to the vegetables, crush the suneli hops and mix thoroughly. Drizzle with olive oil and wine vinegar. You can top up if needed.

Georgian salad with grapes is a very frequent guest on the dinner table in the villages of Georgia. As you know, the climate of this country is ideal for grape berries. The salad combines the tastes of sweet grapes and salty suluguni, and lemon and basil will only add uniqueness to the taste.

Grapes are best used without the pit, as they will add bitterness to the taste of the salad. Or cut a grape into two halves and remove the seeds by hand.

Ingredients:

• Lettuce leaves 150 g
• Green grapes 70 g
• Red grapes 70 g
• Suluguni cheese 300 g
• Lemon juice 1 tbsp
• Olive oil
• Basil and thyme
• Powdered sugar ½ tsp

Cooking:

Cut the cheese into rings and fry in olive oil on both sides until golden brown, then slice the mode. Cut grapes into halves. Make the dressing: olive oil, lemon juice, powdered sugar, chopped basil and thyme. We tear the lettuce leaves with our hands into a deep salad bowl, add cheese, grapes and season. Salt and pepper to taste.

Georgian Goat Cheese Salad is the signature recipe of many Georgian restaurants that have reached our tables to surprise us with a combination of ingredients such as strawberries and goat cheese. The result is an unsurpassed taste.

Ingredients:

• Ruccalo salad 100 g
• Red currant 30 g
• Strawberries 50 g
• Goat cheese 150 g
• Flour 1 tbsp
• Pear ½ pc.
• Candied fruits 20 g
• Walnuts 50 g
• Olive oil
• Black Balsamico

Cooking:

Add Ruccalo lettuce leaves to a deep salad bowl and mix them thoroughly with olive oil. Cut the goat cheese into thick rings and dip in flour, then fry in olive oil on both sides until golden brown and cut it into small plates. We also chop the pear and strawberries. Add candied fruits, you can use any, the main thing is that they are not very dry. We mix all the ingredients: lettuce, strawberries, crushed walnuts, pears, candied fruits and currants. If necessary, you can salt a little.

A very interesting Georgian salad "Lazatt" contains all the best traditions of Georgia. Pickled cucumbers and garlic give the salad a unique piquancy, and the meat saturates the body with the necessary strength.

Ingredients:

• Pickled cucumbers 2 pcs.
• Veal 150 g
• Tomatoes 150 g
• cilantro
• green onion
• Garlic 1 clove
• Coriander
• Soy sauce 1 tbsp
• Olive oil

Cooking:

Cut the meat into strips, stew it with tomatoes and soy sauce in olive oil. The mode of pickled cucumbers is also straws, add meat with sauce. Garlic and finely chopped herbs. Salt pepper to taste.

Georgian salad with beef and beans can serve as an excellent independent dish or as an addition. holiday table. Very satisfying due to the content of beef and beans, and vegetables will bring a summer touch to the salad.

Ingredients:

• Beef 400 g
• Bulgarian pepper 1 pc.
• Onion blue 1 pc.
• Walnuts 50 g
• green cilantro
• Beans 200 g
• Khmeli-suneli
• Olive oil
• Apple cider vinegar 1 tbsp
• Vinegar

Cooking:

Marinate onions: water, apple cider vinegar, 1 tsp. sugar and onion half rings. Boil beef and beans. Then cut the meat and pepper. Dressing: olive oil, wine vinegar. Salt, pepper and suneli hops. Squeeze the pickled onion and add to the meat and pepper, mix with chopped cilantro and beans.

Recently, more and more often you can find Georgian salads, which include sweet berries and meat. The taste sensations from the sample of such salads are simply incredible, and the soft goat cheese simply melts in your mouth when you eat this dish.

Ingredients:

• Goat cheese 100 g
• Melon 150 g
• Grapes 150 g
• Veal 200 g
• Olive oil
• Flour 1 tbsp
• Garlic 1 clove
• Lemon juice 1 tbsp

Cooking:

Dip goat cheese in flour and fry in olive oil. Then cut into small slices. Cut grapes and melon. The veal is cut into strips and fried in garlic and olive oil. Mix all the ingredients and season with olive oil and sprinkle with lemon juice.

Spicy ingredients are the most frequent guests in Georgian salads. In a salad with hot peppers, the amount of pepper must be adjusted to your preference.

Ingredients:

• Tomato 1 pc.
• Cucumber 1 pc.
• cilantro 1 bunch
• Walnuts 50 g
• Hot pepper ½ pcs.
• Onion ½ pcs.

Cooking:

We cut all the ingredients coarsely: cucumber rings, tomato slices, hot peppers. Finely chop cilantro. Grind the walnuts into crumbs. Dress the salad with olive oil. Salt to taste.

Georgian salad with feta cheese is one of the classic Georgian salad recipes, but with the addition of salty and crumbly feta cheese. The salad is suitable for people on a diet.

Ingredients:

• Tomato 2 pcs.
• Cucumber 1 pc.
• Bulgarian pepper 1 pc.
• Walnuts 50 g
• Cheese 150 g
• Olive oil
• Iceberg lettuce leaves 100 g
• Onion ½ pc.

Cooking:

Vegetables cut into cubes: pepper, cucumber and tomato. We chop the onion in half rings. Make dressing: olive oil and walnuts, beat with a blender until puree is formed. Tear the lettuce leaves with your hands and add to the vegetables. Season, salt and pepper.

Georgian salad with potato pie - it's crispy summer salad, which is asking for dinner table. Cooking does not take much time, and your household will definitely like the light taste with sourness.

Ingredients:

• Lettuce leaves 100 g
• Green onion 30 g
• Cilantro 20 g
• Tomato 1 pc.
• Cucumber 1 pc.
• Potato pie 150 g
• Lemon ½ pc.
• Green pea canned 50 g

Cooking:

Cut the potato pie into thin strips and fry in olive oil until crispy. Cut the cucumber and tomato into large cubes. Finely chop the green onion and cilantro. Tear lettuce leaves, add peas, cucumber, tomato and potatoes. Squeeze the lemon juice and drizzle over the salad. Drizzle with olive oil, salt and pepper to taste.

Ingredients

• Smoked sausage 150 g;
• Tomato 200 g;
• Garlic 1-2 cloves;
• Dill 6 sprigs;
• Hard cheese 130 g;
• Salt to taste;
• Ground black pepper to taste;
• Mayonnaise to taste.

How to cook Georgian salad with sausage and tomatoes

Pay close attention to choosing tasty, meaty tomatoes. Better, use homemade tomatoes. They have a bright and rich taste and aroma, which cannot be said about purchased tomatoes. Rinse the vegetables thoroughly in running water, dry with a kitchen towel. Cut into two pieces. Remove the seed from each half. Cut the remaining meaty halves into thin strips.

For salad, smoked, semi-smoked and dried sausage from pork or beef, of course, good quality. It is possible that the sausage was with pieces of lard. Remove the shell, cut into strips. Add fragrant sausage to chopped tomatoes.

Take quality cheese hard varieties, which appeals to you more. No need to take expensive cheeses, enough, take the usual classic cheese. Grate on a large grater.

Garlic plays an important role in this salad. Use garlic cloves with bright aroma and rich taste. It is advisable to use a domestic product, preferably home-made. Peel and cut with a sharp knife into small cubes. In this salad, use your favorite greens of your choice: cilantro, basil, dill, parsley or celery. Rinse the greens well and dry with a napkin, chop finely. Add the garlic and dill to the salad bowl.

It remains to season with ground black pepper, salt and mayonnaise, it is better home cooking. Mix all the ingredients and let it brew a little. Place in salad bowls and serve. This salad can be laid on a flat dish in layers using a forming ring. Tomato, garlic, sausage, hard cheese. Sprinkle each layer lightly with mayonnaise, salt and pepper if necessary.

Garnish Georgian salad with sausage with your favorite herbs. Enjoy your meal!

We offer another recipe for a delicious Georgian salad.

Salad "Georgian" with beans and walnuts

I want to offer to cook the Georgian salad "Tbilisi". But I immediately warn you that the name of the recipe and most of the ingredients are classic, only there are some changes here. The fact is that all my family willingly eat such a salad, but the children do not like the classics, they speak very sharply.

I respect the bean for it useful qualities, it cleanses the body, prevents colds, fills us with almost all the necessary minerals and vitamins. But the children are reluctant to eat it, but they like “Tbilisi” in my performance.

I suggest you try to make a Georgian salad with beans and walnuts

Ingredients:

• Beans - 300 g;
• Meat - 250 g;
• Bulgarian pepper - 1 pc. (big);
• Chile - 1-1/2 pieces;
• Garlic - 1 clove;
• Walnuts - 5 pcs. (50 g);
• Cilantro (greens) - 1 bunch;
• Seasoning hops-suneli - 1 pinch (to taste);
• Wine vinegar - 50 g;
• Mayonnaise olive (or olive oil) - 50 g;

Cooking Georgian salad

1. The classic recipe uses red beans, buying canned beans in the store, I'm looking for just such. But when I have time, I use the one that grew up in the country - white. To make a salad, I soak the beans overnight in cold water, and in the morning I drain the water, pour it fresh, then cook until tender. Salt 5-7 minutes before the end of cooking. I let the beans cool and then I prepare the salad.
2. Simultaneously with the beans, but in a separate saucepan, I cook the meat in salted water. Anything will do here: chicken, lean pork, or beef. The main thing is that it is cooked in one piece (so there will be more useful substances in it, the taste will be preserved). Each type of meat will give the salad its own taste and with different types you will get different salads.
3. While the beans and meat are cooling, I cut red onions into rings and marinate them in wine vinegar (15-20 minutes).
4. Then I peel the nuts from the hard shell, get rid of the husk. Then I dry them a little in a frying pan (after that I “blow” the husks out of them again).
5. It's time for hot spices. I cut the chili pepper into small pieces. I take no more than half, after clearing it of seeds. Those who like a spicy salad should take more and cut into pieces (or half rings) of a larger size.

Then, through the garlic clove, I chop the garlic clove, finely chop the cilantro greens.

I cut bell peppers into strips. I usually take red, with it the salad turns out to be colorful, and more juicy.

When the meat has cooled, I cut it into strips (but not long).

Now we mix the ingredients. We spread the meat, beans, onions, sweet peppers. Put seasonings on top: chili, garlic, cilantro, suneli hops, salt.

Next you need a refueling. Here I add olive mayonnaise. And here classic recipe suggests leftover wine vinegar and olive oil. In the classic case, the salad will be spicier, with mayonnaise - more gentle.

Now, carefully, so as not to disturb the cut, mix everything and let it stand for about 20 minutes (just until everyone gathers at the table).

From our number of ingredients, 3-4 servings of salad are obtained.

vkys.info

Recipe: Georgian salad - in layers

smoked sausage - 200 gr. ;

hard cheese - 200 gr. ;

garlic - 3 cloves;

mayonnaise - 150 gr. ;

greens - to taste

Then we take tomatoes. For our salad, it is better to take meaty tomatoes. So that they do not give much juice and, ultimately, a large amount of water does not form at the bottom of the dish.

Let's move on to the next, final layer. Grate hard cheese. I grated the cheese on a coarse grater, there it’s up to you, you can on a small grater. Next, rub the garlic. I used a young garlic, so I erased two heads, they are not so big, and they really like spiciness in our house.

photorecept.com

How to cook a delicious Georgian salad?

Among national cuisines occupies a special place Georgian. Known Georgian dishes, such as kharcho soup, chakhokhbili or lobio, are common due to the fact that they do not contain any special ingredients. All products can be easily purchased at the supermarket.

hallmark Georgian cuisine is that it does not have any particular preferences for a certain type of meat products, you can use everything: lamb, beef, chicken, and pork.

From vegetables and fruits, beans, cabbage, eggplant, beets and tomatoes are mainly used. The main role is played by spices, which give the dish a special taste. The most famous Georgian spice is adjika. TO certain types national caucasian cuisine include Georgian salads. They are divided into three types: hot, vegetable and meat.

And they are all amazingly delicious!

Recipe for a classic Georgian salad with chicken fillet

• 300 g chicken fillet;
• 2 chicken eggs;
• 200 g green radish;
• 100 g quince;
• 50 g green peas;
• a bunch of green onions and fresh herbs;
• 50 g olive mayonnaise.

1. Chicken fillet should be boiled, cooled and cut into medium cubes;
2. Rub the green radish through a grater, boil the quince and cut into small pieces, tear the greens. Boil hard-boiled chicken eggs and rub;
3. Mix all the ingredients, seasoning with olive mayonnaise. Decorate the salad with peas and herbs

Salad with pickled cucumbers

For this you will need:

• 250 g of beef meat;
• 70 g canned green peas;
• 2 green apples;
• 2 tablespoons of sour cream;
• 1 chicken egg;
• 1 tablespoon of sunflower oil;
• 1 carrot;
• 1 pickled cucumber;
• 4 tablespoons of olive mayonnaise;
• 2 potatoes;
• salt with spices;

• Boiled beef should be cut into pieces and fried in oil with spices;
• Cut the apples into slices, chop the cucumbers into strips, boil the eggs hard and cut them, rub the carrots through a medium grater, boil the potato tubers and carefully cut into cubes.

The ingredients should be laid out in layers:

1. Meat - apples - cucumbers - peas - eggs - carrots - potatoes;
2. Each layer is carefully coated with mayonnaise and sour cream. All you need to salt and add spices to taste;
3. The finished dish is decorated with green peas.

Classic Georgian salad with cheese

• 2 cloves of garlic;
• 1 pod of sweet bell pepper;
• 1 teaspoon of vinegar;
• ground black pepper;
• salt;
• 200 g of cheese;
• parsley;
• 2 tablespoons of olive oil.

1. Sweet pepper must be cut into circles, chop the garlic;
2. Cut the cheese into cubes, tear the parsley;
3. Mix all the ingredients, sprinkle with vinegar, sprinkle with black pepper, salt and season with olive oil.

Georgian salad with radish

For this you will need:

• 100 g of beef;
• 2 black radishes;
• ground black pepper;
• salt, mayonnaise, as well as vegetable oil - to taste;
• bunch of green onions;
• sunflower oil

1. The radish needs to be grated;
2. Slice the onion very thinly and golden brown fry;
3. After boiling the beef, it should be cut into small pieces;
4. Mix all the ingredients, put mayonnaise, as well as sunflower oil, add a little salt and black pepper.

Georgian salad with sausage and tomatoes

For this you will need:

• 100 g smoked sausage;
• 2 potatoes;
• 2 chicken eggs;
• 2 green apples;
• 1 tomato;
• 1 bunch of green onions;
• 80 g walnuts;
• olive mayonnaise;
• green lettuce leaves;
• 80 g cheese.

1. Sausage should be cut into small pieces, rub the eggs on a grater, finely chop the onion;
2. Cut green apples with tomatoes into cubes, chop walnuts with a blender;
3. Boiled potatoes must be cut into cubes;
4. Skip the cheese through a grater, tear the lettuce leaves. Mix the ingredients with sausage and olive mayonnaise.

Variant with eggplant

• 500 g eggplant;
• green hot pepper;
• 3 cloves of garlic;
• 3 ripe tomatoes;
• 1 sweet pepper;
• vinegar;
• sunflower oil;
• cilantro and parsley.

1. Cut eggplant into slices and fry in butter;
2. Cut the Bulgarian pepper into circles, pass the garlic through a garlic press, cut the tomatoes into cubes;
3. Cut the hot pepper into strips, then salt, mix everything and season with vinegar and sunflower oil.

Georgian walnut salad recipe

For cooking you will need:

• 4 medium tomatoes;
• chilli;
• 1 onion;
• 2 cucumbers;
• 2 cloves of garlic;
• sprigs of basil;
• a bunch of cilantro and dill;
• 60 g walnuts;
• salt;
• vinegar;
• olive oil.

1. First you need to peel the cucumbers and tomatoes, then cut them into slices;
2. Cut the onion into the thinnest rings, then chop the greens, chop the chili, send the garlic through the garlic press;
3. Add salt and herbs to the ingredients. Mix everything, season with oil and vinegar;
4. Sprinkle with walnuts at the end. Salad ready. Spices, for example, adjika, will give a special taste.

Georgian salad with nuts, beans and pomegranate

You need to stock up on the necessary ingredients:

• 100 g of red beans;
• 50 ml sunflower oil;
• seasoning hops-suneli;
• 100 g of walnuts;
• 2 cloves of garlic
• 1 head of onion;
• 1/2 teaspoon coriander seasoning;
• 100 g cilantro;
• 200 ml pomegranate juice;
• 1 ripe pomegranate.

1. It is necessary to rinse the beans in water, pour into a saucepan and pour cold water over night;
2. In the morning, drain this water, rinse again, pour water again and boil until cooked for about 1-1.5 hours;
3. Before the beans are ready, you need to salt them to taste, drain the broth and cover the pan with a warm towel so that the beans do not cool down;
4. Onions need to be chopped and fried in sunflower oil. Lightly fry walnuts in a dry frying pan, add chopped cilantro, garlic and fried onions;
5. All ingredients are poured with pomegranate juice, sprinkled with coriander and hops-suneli seasoning. The prepared sauce is mixed with beans and infused for 2 hours. Georgian salad is ready.

Georgian salads go well with real Georgian wine and meat garnish.

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Georgian salad: cooking recipe with photo

Georgian cuisine occupies one of the first places in world cuisine. It is conditionally divided into western and eastern, but ready-made dishes differ little from each other. Speaking about this cuisine, in our thoughts we immediately imagine a spicy dish, which necessarily contains a lot of various herbs.

A bit of history

Such a concept as “Georgian salad” appeared back in those days when Georgians lived in mountain villages and had practically no contact with the outside world. Highlanders' dishes consisted of cheese, lamb, fresh vegetables and herbs. To diversify the diet, the housewives began to experiment, combining the usual, but boring products for a long time, and got insanely tasty, fragrant dish. Currently, Georgian salad with tomatoes, sweet peppers or cheese is not much different from European food. However, it has been noticed that if you fully adhere to the original Georgian version of the recipe, then the dish turns out to be much tastier. Let's try to cook some of the most popular varieties of Georgian salads.

Georgian salad with beans, pomegranate and nuts

This is a very delicate dish that most accurately reflects the flavor of Georgian cuisine. For cooking we need:

• red beans - 200 g;
• walnuts - 170 g;
• refined oil - 30 ml;
• suneli hops, coriander - 1/2 tsp each;
• cilantro - 100 g;
• garlic - 3 cloves;
• pomegranate juice - 100 ml;
• onion - 1 head;
• large ripe pomegranate - 0.5 pcs.

Consider the cooking process. The beans are washed in several waters, poured into a saucepan and poured with cold water overnight. In the morning, this water is drained, washed again, poured again with clean water and set to boil until cooked (about an hour and a half). After 20 minutes of cooking, the beans must be salted to taste. When it is ready, the broth is drained, and the saucepan with the beans is wrapped in a warm towel so that the contents do not cool down. Onions are chopped and fried in refined oil until transparent. Walnuts are lightly roasted in a dry frying pan and pounded with a potato masher. Finely chopped cilantro, garlic and cooled fried onions are added. The resulting mass is poured with pomegranate juice, sprinkled with suneli hops and coriander. The resulting sauce is mixed with warm beans and allowed to brew for at least 2 hours. Pomegranate seeds are used as decoration. Everything, the magnificent Georgian salad is ready. It remains only to open a bottle of "Rkatsiteli", and you can treat your friends!

Georgian salad with sausage, cheese and tomatoes

It's simple but incredible tasty dish, which can be used both for a home dinner and for a festive table.

Brown tomatoes are cut into cubes, half-smoked sausage - into strips. Suluguni should be grated. Finely chop the garlic cloves and herbs. All prepared products are mixed, seasoned with mayonnaise. You can decorate a Georgian salad with cilantro sprigs, tomato slices or nuts.

Georgian salad with zucchini and eggplant

This dish will require some time from the hostess, but the result is worth it. Consider the ingredients needed for cooking:

• young eggplant - 1 kg;
• young zucchini - 300 g;
• garlic - 1 small head;
• tomatoes - 300 g;
• red hot pepper - 1 pc.;
• walnuts - 70 g;
• onions - 1 pc.;
• hops-suneli;
• basil, cilantro, lettuce;
• refined oil, wine vinegar.

Eggplants and zucchini are cut into circles and lightly fried in refined oil. Dense tomatoes are crushed into cubes, cilantro and basil greens are torn by hand. Onion is cut into half rings, hot pepper - into small rings or straws, garlic is crushed on a grater or very finely chopped with a knife. All prepared components are mixed, sprinkled with suneli hops, nuts and watered with a bite. A flat dish is covered with lettuce leaves and spread on them. ready meal. It makes no sense to decorate this Georgian salad with anything, because it already looks very bright and beautiful.

Georgian salad with cheese and garlic

This is a moderately spicy salad that will be a great addition to dinner. In order to make this dish, you should take care of the presence of the following products:

Bulgarian pepper is washed, freed from seeds and cut into circles. It is better to take not very large peppers, because small circles look more beautiful. Garlic should be passed through a press or grated, feta cheese cut into cubes or rubbed with a fork. Put all products in a spacious salad bowl, sprinkle with vinegar, salt and pepper. Tear green cilantro or parsley with your hands and add to the rest of the ingredients. Drizzle olive oil over salad and toss gently. Let stand 15 minutes before serving.

Georgian salad with champignons and chicken

Very satisfying puff salad, which can be served at the festive table. Let's find out what ingredients are required for its preparation:

• chicken meat - 500 g;
• carrots, onions - 1 pc.;
• champignons - 200 g;
• parsley and dill - 50 g each;
• eggs - 2 pcs.;
• gherkins - 150 g;
• refined oil, spices;
• mayonnaise or matsoni.

Chicken meat is boiled over low heat. When cooking, a variety of spices and herbs can be added to the broth to make it more fragrant. Subsequently, it can be used to make chikhirtma (Georgian chicken soup). When the meat is ready, it is removed from the pan and cooled, then cut into small pieces. Onions are cut into rings and fried until transparent in refined oil. When it is ready, it is laid out on a plate, and the carrots cut into cubes are fried in the remaining oil. Mushrooms are crushed and added to carrots, basil greens and black pepper are added. Hard-boiled eggs, peel and cut into strips. Gherkins cut into cubes. Sauce is made in a separate container. To do this, mix chopped herbs and garlic, season with yoghurt or mayonnaise. Next, start assembling the salad. Spread half of the first layer chicken meat and smeared with sauce. Next comes a layer of onions, smeared with sauce, then again meat + sauce, then cucumber + sauce, fried mushrooms with carrots + sauce. The last layer of the salad will be chopped straw eggs, which should also be smeared with fragrant sauce and sprinkled with chopped greens. All incredibly delicious and hearty salad ready. Bon appetit!

Such a salad is prepared in Georgia in every home from spring, when the first vegetables appear, until late autumn. Classic Georgian salad contains tomatoes, cucumbers and onions. And then - as the fantasy tells.

You can pour vegetable oil or make a sauce based on olive oil and wine vinegar. Greens, walnuts, spices, everything is added according to the season and depending on the culinary preferences of the hostess.

The salad should be prepared just before serving. So it will retain all vitamins, micro and macro elements. In addition, after adding salt, vegetables begin to intensively secrete juice, which is not aesthetically pleasing and, moreover, tasteless.

This salad is made all over the place. It's easy to make and refreshing. And this is very important in the summer. You can cook it in a rustic style by cutting all the vegetables into slices.

Components:

• tomatoes - 3-4 pieces;
• cucumbers - 3-4 pieces;
• red onion - 2 pieces;
• basil - bunch;
• other greens - to taste;
• garlic - 3 cloves;
• black pepper - to taste;
• vegetable oil;
• wine vinegar - 1 tablespoon;
• salt.

Cooking:

1. Cut the tomatoes into 2 halves, remove the stalk and cut into slices.
2. Onions also cut into slices "rustic".
3. Cut the cucumber lengthwise and cut into half circles.
4. Grind the garlic with salt.
5. Finely chop the basil leaves.
6. Put all vegetables, herbs and spices in a bowl. Salt, pour vegetable oil mixed with vinegar and mix.

Georgian salad with walnut sauce

It's very satisfying and delicious salad. It's perfect for a holiday table. It can be garnished with lettuce and walnut halves.

Components:

• tomatoes - 4 pieces;
• cucumbers - 2 pieces;
• sweet pepper - 1-2 pieces;
• onion - 1 piece;
• walnuts - 100 g;
• Imeretian saffron - ½ teaspoon;
• cilantro - a bunch;
• garlic - 2-3 cloves;
• vinegar;
• lettuce leaves and a few nuts for decoration;
• salt.

Cooking:

1. Cut the onion into small cubes, pour it with wine vinegar and leave for half an hour.
2. Tomatoes, sweet peppers and cucumbers cut into cubes.
3. Finely chop the cilantro.
4. In a mortar, grind walnuts, garlic, saffron and salt. It will be salad dressing. It can be slightly acidified with vinegar.
5. Squeeze the excess vinegar from the onion.
6. Mix onions, tomatoes, peppers, cucumbers, cilantro and dressing. Mix everything.
7. Place lettuce leaves around the perimeter of a flat salad bowl. Put a salad on them, decorate it with halves of walnuts on top.

Georgian salad "Spark"

Components:

• tomatoes - 4 pieces;
• cucumbers - 2 pieces;
• sweet pepper - 3 pieces;
• onion - 1 piece;
• adjika - 1 tablespoon;
• any greens - a bunch;
• vegetable oil;
• salt.

Cooking:

1. Finely chop the greens, add adjika and vegetable oil. This will be the dressing (sauce) for the salad.
2. All vegetables need to be randomly chopped and mixed.
3. Drizzle the salad with the prepared dressing and serve immediately.

Salad with Imeretian cheese

Imeretian cheese (in Georgian - imeruli kveli) is the most common cheese in Georgia. Its production reaches 80 percent of the total volume of Georgian cheeses produced. It is the basis for suluguni, it is used to make stuffing for khachapuri, it is added to many dishes, including salads.

It's a pickled cheese, no rind. It tastes like cheese. Salad with it becomes satisfying and even more useful. If desired, you can add young, freshly made cheese or aged in brine. This salad can be omitted.

Components:

• tomatoes - 4 pieces;
• cucumbers - 4 pieces;
• Imeretian cheese - 200-300 g;
• cilantro - a bunch;
• garlic - 2-3 cloves;
• red hot pepper (flakes) - to taste;
• lettuce leaves for decoration;
• salt.

Cooking:

1. All ingredients must be cut into cubes, so the salad will be cooked in the same style. Tomatoes are cut into the largest cubes, Imereti cheese - medium, and cucumbers - the smallest.
2. This salad is very beautiful (almost like a margherita pizza!), because it has red, green and white colors. But the dish looks bright if the ingredients are mixed very carefully.
3. First lay out the chopped vegetables, add cilantro greens, garlic, cut into thin plates. Salt everything, sprinkle with pepper and mix gently.
4. Put vegetables on lettuce leaves, a few cubes of cheese, and so on, to the very top. Put the diced cheese on top and sprinkle a little more hot red pepper.

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