The Svan Salad comes from the beautiful Svaneti region of Georgia. Like many Georgian dishes, it’s full of color, aroma, and flavor. What makes this salad unique is the mix of fresh and roasted vegetables, tossed in a creamy walnut-yogurt dressing that gives it a rich, nutty taste with a hint of spice.
This salad is perfect as a light lunch, side dish, or part of a larger Georgian-style feast.
Ingredients (6-8 per serving):
For the salad:
- 2 medium carrots
- 4 bell peppers (2 for roasting, 2 fresh — any color)
- 1 medium eggplant
- 2 medium red onions
- 1 bunch fresh cilantro (about 1 cup chopped)
- 4–5 green onions
- 3 tablespoons vegetable oil (for roasting)
- Salt and freshly ground black pepper – to taste
For the dressing:
- 1 cup (4 oz / 115 g) shelled walnuts
- 1 cup (8 oz / 240 ml) plain yogurt (Greek or regular)
- 1 teaspoon ground fenugreek
- ½ teaspoon ground coriander
- 1 small chili pepper (optional, to taste)
- Salt and black pepper – to taste
Instructions
1. Roast the vegetables
Preheat your oven to 400°F (200°C).
Slice the eggplant lengthwise into ½-inch (1.5 cm) thick slices. Cut 2 bell peppers and 2 onions into quarters.
Place them on a foil-lined baking sheet, drizzle with vegetable oil, and sprinkle lightly with salt.
Roast for about 15 minutes, flip the vegetables, and bake another 20 minutes, until tender and slightly caramelized.
2. Prepare the fresh ingredients
While the vegetables are roasting, peel and grate the carrots.
Slice the remaining 2 raw bell peppers into thin strips.
Finely chop the cilantro and green onions..
3. Make the walnut dressing
In a food processor or mortar and pestle, grind the walnuts until finely crushed.
Add the yogurt, fenugreek, coriander, chili (if using), salt, and black pepper. Blend or mix until smooth and creamy. Adjust seasoning to taste — the sauce should be rich, tangy, and aromatic.
4. Assemble the salad
Let the roasted vegetables cool slightly. Peel the roasted peppers (the skin should come off easily), then cut all the roasted vegetables into thin strips.
In a large bowl, combine the roasted vegetables, fresh carrots, and fresh peppers.
Add the chopped herbs and pour in the walnut dressing. Toss gently until everything is evenly coated.
For the best flavor, refrigerate the salad for at least 30 minutes before serving — this allows the flavors to blend beautifully.
🧡 Serving suggestion
Serve chilled or at room temperature as a refreshing side dish or a light main course. It pairs perfectly with grilled meats, khachapuri, or warm pita bread.
Other recipes for tasty salads:
Salad with cilantro and tomatoes https://takajaeda.com/en/recipes-en/salad-with-cilantro-and-tomatoes/
Salad with couscous, feta and vegetables https://takajaeda.com/en/recipes-en/salad-with-couscous-feta-and-vegetables/
Tabbouleh salad https://takajaeda.com/en/recipes-en/tabbouleh-salad/