Tbilisi Salad
Ingredients
2 servings
For the salad
- Lean beef 300 g
- Canned red kidney beans 1 can
- Red onion 1
- Red bell pepper 1
- Hot red chili pepper 0.5–1
- Walnuts (shelled) 50 g
- Garlic 1–2 cloves
- Cilantro 1 bunch
- Khmeli suneli 0.5 tsp
- Salt, ground black pepper to taste
For the dressing and onion
- Vegetable oil (olive oil works) 2–3 tbsp
- Grape vinegar 1 tsp for the dressing and 1–1.5 tbsp for the onion
For cooking the meat
- Water for boiling the meat 2–2.5 l
- Bay leaves 1–2
- Dried soup vegetables 1 tbsp
- Black peppercorns a few
- Salt a pinch
Step-by-step recipe
Cooking the beef
Take a piece of beef that isn’t too old. Trim it thoroughly of membranes and bits of bone and remove all the fat.
Veal is more tender and has a distinct flavor of its own, so it’s better not to use it. You can often buy a suitable piece of beef that needs no preparation at all before cooking.
Boil the beef. Pour 2–2.5 liters of water into a pot, add 1–2 bay leaves, 1 tbsp of dried soup vegetables and a few black peppercorns. Salt the water very lightly, literally a pinch. When the water boils, drop in the meat and cook until done: the meat should be tender but not falling apart into fibers.
To keep the cooked meat juicy, it’s best to drop it into boiling water. On contact with hot water, the surface of the meat seizes up, forming a kind of crust. It keeps all the juices inside rather than enriching the broth.
Then let the meat cool.
Beans, walnuts and onion
Prepare the beans. Dried red kidney beans need soaking in cold water in advance, then cooking until tender. A can of ready-to-use beans only needs rinsing.
I usually cook beans in plenty of water at a gentle simmer in an uncovered pot. That keeps the beans from splitting.
Sort through the walnuts and toast them in a dry skillet until fragrant.
Marinate the onion: peel a small red onion and cut it into thin strips. Put the onion in a bowl. Add 1–1.5 tbsp of grape vinegar and cover with cold water. After 20–30 minutes, drain the water and lightly squeeze out the excess moisture.
The onion will be slightly tangy, without the sharp onion smell. That’s just right for Tbilisi salad.
Putting the salad together
It’s easiest to mix the ingredients in a large bowl, then divide them among plates for serving.
Put the cooked beans into the bowl and add the onion. Let the toasted walnuts cool. Then chop them with a knife or just break them up with your fingers. Seed the hot pepper, using as much as you like, and cut it into thin strips. Seed the bell pepper as well and cut it into strips. Finely chop the garlic. Add the cut vegetables to the beans.
Pick the leaves off the cilantro sprigs and chop them with a knife. Add the cilantro to the bowl.
I don’t use the stems in the salad, although they’re juicy and many people like them.
Cut the boiled, cooled beef into cubes, larger than for Olivier salad. Add the meat to the salad bowl. Lightly salt everything and season with ground black pepper. Add the khmeli suneli spice blend.
I added 0.5 tsp, and the Tbilisi salad came out very fragrant and slightly spicy.
Dressing the salad
Toss the salad thoroughly so all the ingredients are evenly distributed. In a cup, mix 2–3 tbsp of vegetable oil (olive oil works) and 1 tsp of grape vinegar. Whisk with a fork. Dress the salad and toss gently. Let the salad rest in the fridge for 15–20 minutes.
Serving
Divide the salad among individual salad bowls or serving plates. Garnish with cilantro sprigs and nuts, and scatter hot pepper rings on top.
The salad can be served as an appetizer.
Calories and macros
715 kcal
Serving ≈ 470 g
- Protein48 g28% of kcal
- Fat42 g55% of kcal
- Carbs30 g17% of kcal
100 g151 kcalProtein 10.2 gFat 8.9 gCarbs 6.4 g
Calculated from the recipe ingredients, excluding salt and spices. Data: USDA and Matvaretabellen.
How did you like this recipe?
To Get It Right
What to do ahead
Only the meat needs cooking, and you can do it the day before. Cook the beans in advance too, or use canned ones, and toast the walnuts and let them cool.
Khmeli suneli
The main spice in the salad is khmeli suneli; you can make it yourself or buy it. 0.5 tsp was enough for me: the salad came out fragrant and slightly spicy.
You won’t taste the garlic
The ingredients are balanced so that you can’t smell the garlic in the salad: all that’s left is aroma and a light, refreshing zing.
Have your own trick for this recipe?
Questions and answers
What goes into Tbilisi salad?
Boiled lean beef, red kidney beans, red onion, sweet and hot red peppers, walnuts, garlic and cilantro. The spices are khmeli suneli, salt and black pepper, and the dressing is vegetable oil with grape vinegar.
What is the dressing for Tbilisi salad?
A light one: 2–3 tbsp of vegetable oil (olive oil works) and 1 tsp of grape vinegar, whisked with a fork. For a brighter flavor, you can add a little of the vinegar the onion was marinated in, as readers do.
How long do you cook the beef for Tbilisi salad?
Usually 1–2 hours, depending on the cut. The meat should be tender and slightly springy, but not falling apart into fibers.
Can you make Tbilisi salad with chicken or veal?
There are versions with chicken, lamb, pork and even turkey, but the best salad is made from well-cooked lean beef. I wouldn’t use veal: it’s more tender and has a distinct flavor of its own.
Is Tbilisi salad spicy?
No, the heat is mild: red chili pepper gives it a kick without burning at all. Use as much hot pepper as you like, from half a pod to a whole one.