Today my week begins and, having chosen the topic closest to me - Georgian cuisine, I want to offer our cooks a Georgian lunch from salad to dessert and pastries. So, N1 is a salad. If you ask ten people in any locality of Georgia what salad they like the most, nine of them will probably say that this is a salad of cucumbers and tomatoes, this is the most traditional of Georgian salads. It is prepared very simply, the mandatory components are cucumbers, tomatoes and wine vinegar, the rest is at the discretion of the cook. I suggest a variant with a traditional nut dressing.
For my salad, I took red basil (it is very popular in Georgian cuisine, unlike European, where sweet basil with green leaves is used) and mint. You can take any greens that are popular in your family. Cucumbers can be cleaned, you can leave them unpeeled, I cleaned them with strips. The color of the onion also does not matter, you can replace the head with several green onion feathers.
We cut cucumbers and onions in circles, tomatoes-in slices, pick greens or cut them coarsely, put it all in a salad bowl.
Nuts, salt, garlic and pepper (I took a large-ground hot red pepper on the tip of a knife) are ground in a blender, put in a bowl, add 1 or 2 tablespoons of wine vinegar (as much as you like) and dilute with water to the thickness of sour cream so that you can pour the salad, but not too liquid, try for salt.
Pour the nut dressing over the cooked vegetables, mix and serve.