Georgian Salad with Walnut Dressing

Wash the cucumbers and tomatoes. Cut the cucumbers in half lengthwise and slice into thick half-moons. Cut the tomatoes into wedges. Place everything in a bowl, sprinkle with 1/2 tsp of fine salt, and toss gently with your fingers without crushing the tomatoes. Let sit for 10-15 minutes so the vegetables release their juices (you can use a colander or simply drain the liquid off afterwards).

Slice the onion very thinly into half-rings. If the onion is very sharp, soak it in lemon juice for 5-10 minutes. Place the walnuts, herbs, and garlic into a blender jar, pour in the vinegar and oil. Process until a thick paste forms. Do not puree it completely; it's actually nice if some larger pieces of walnut remain.

Drain the accumulated juices from the vegetables. Add the sliced onion to them. Seed the chili pepper, remove the white membranes, and finely mince.