Print Recipe
 Vegetable Salad Recipe
I do not know how Georgian the recipe is, but I met the salad in Georgia - that's for sure. And it's very popular there. It is very convenient to take a salad with you to nature in a jar. It goes well with meat and barbecue.
Course Dinner Dishes, Lunch Second Breakfast Dishes, Picnic Food Dishes, Snacks Ideas
Cuisine Georgian Cuisine
Keyword Easy, For Beginners
Cook Time 25 minutes
Servings
Ingredients
Course Dinner Dishes, Lunch Second Breakfast Dishes, Picnic Food Dishes, Snacks Ideas
Cuisine Georgian Cuisine
Keyword Easy, For Beginners
Cook Time 25 minutes
Servings
Ingredients
Instructions
  1. Cut the onion into very thin half-rings, and the tomatoes into large slices. Cut the bell pepper into small cubes. Add pomegranate seeds.
    Cut the onion into very thin half-rings, and the tomatoes into large slices. Cut the bell pepper into small cubes. Add pomegranate seeds.
  2. Coriander (it is better not to replace it with other herbs) finely chop. Add salt (preferably Svan or Adyghe) and ground black pepper. Season the salad with vegetable oil and lemon juice. Gently mix and let the salad brew for 20-30 minutes.
    Coriander (it is better not to replace it with other herbs) finely chop. Add salt (preferably Svan or Adyghe) and ground black pepper. Season the salad with vegetable oil and lemon juice. Gently mix and let the salad brew for 20-30 minutes.
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