Georgian salad with nut dressing

Thinly slice red onion (100 g), mix with apple cider vinegar (30 g) and let it sit for 30 minutes to mellow the flavor.

Cut tomatoes (300 g) and cucumbers (300 g) into large wedges or half-moons.

For the dressing, blend walnuts (100 g), dill (25 g), cilantro (25 g), garlic (10 g), olive oil (50 g), and salt until you have a thick, aromatic sauce.

Mix the vegetables with the pickled onion and walnut dressing. Serve immediately or let the salad sit for 5-10 minutes.