Marinated green tomato salad was prepared at my house in Georgia in a huge bowl. My mom packed small jars and kept them for winter. In winter, we ate with bean soup, corn bread or just fried potatoes. It’s sour, tangy, has little crunch and full with flavors. The essential part of the recipe is celery leaves, which isn’t easy to find in the supermarkets in USA, as they only sell celery sticks, which will work as well. The best season to prepare this dish is fall when it’s easy to find unripe tomatoes at the farmer’s market.
3 medium unripe tomatoes (between pink and green), sliced into 1/3 inch thickness
1 red pepper, sliced
2 medium size carrots, julienned
5 cloves garlic, sliced
2 shallots, sliced
Handful of celery sticks with leaves (about 10 pcs), chopped
½ cup olive oil
½ cup vinegar
1 jalapeno pepper or ½ teaspoon red pepper flakes
In a bowl, mix all the ingredients together, season with olive oil, vinegar, salt and red pepper flakes.
Let it sit in the room temperature for a day or two, stir few times. Vegetables change the color and start to pickle.
Move into the glass jars and keep it in the fridge.
Marinated Green Tomato Salad (mkvakhe pamidvris salati მკვახე პამიდვრის სალათი)
I am a passionate chef who loves to create something unique, healthy and visually appealing and serve to my family, friends and lucky customers. I'm also a foodie and a photographer who is obsessed to take photos of food. I can travel for a cup of good coffee or avocado toast pretty far and share the experience.