Georgian cucumber and tomato salad with walnuts (Kitri-pomidori nigvzit)

1. Cut the tomatoes into wedges and the cucumbers into thick half-moons; thinly slice the red onion into half-moons and rub with a pinch of salt to take away some of its sharpness.

2. Pound the walnuts with the garlic, a little chilli and a pinch of salt to a fine paste in a mortar or food processor.

3. Mix the walnut paste with the wine vinegar and 3-5 tablespoons of cold water into a thick, creamy dressing.

4. Stir in most of the finely chopped coriander and adjust with salt and vinegar to taste.

5. Gently toss the vegetables with the walnut dressing in a bowl – just before serving so the tomatoes don't release their juice.

6. Sprinkle with the remaining coriander and serve at once – the essential salad of the Georgian summer table, great alongside any roast meat or khachapuri.

Tip: The walnut dressing can be made a day ahead; keep it covered in the fridge. In the Kakheti region a little walnut or sunflower oil makes it even silkier.