Chicken Liver Salad with Tomatoes, Walnuts, and Pomegranate
Quick and tasty, in Georgian traditions! This Georgian-style salad combines tender liver, juicy tomatoes, the sweetness of ripe pomegranate with a light hint of spice—and, of course, walnuts as a classic addition. The result is a bright, distinctive flavor, and it’s very easy to make!
Updated : 06 January, 2026
Easy
About 20 min.
Ingredients
400 grams
Chicken liver
2
Tomato
50 grams
Onions
1
Garlic
1 tablespoon
Wheat flour
1.5 tablespoon
Vegetable oil
1.5 tablespoon
Olive oil
10 grams
Parsley
35 grams
Walnut
35 grams
Pomegranate
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make Georgian-style chicken liver and tomato salad? Prepare the necessary ingredients. If the chicken liver is frozen, thaw it at room temperature or in the refrigerator. Parsley can be replaced with cilantro.
Step 2
Trim the chicken liver, removing sinews, fatty bits, and any blood clots. This is important so the cooked liver won’t taste bitter. Rinse the liver and pat it very dry with paper towels.
Step 3
Sprinkle the liver with flour and toss to coat.
Step 4
Heat vegetable oil in a frying pan over medium heat. Don’t overheat the pan so the liver doesn’t burn. Add the floured liver. Use a pan large enough so the liver fits in a single layer. Fry on one side for 3 minutes.
Step 5
Turn the liver over and fry for about 3 more minutes, stirring. Don’t cook it too long or it will become dry and tough. As soon as the pieces have completely changed color, remove the pan from the heat. Transfer the cooked liver to a bowl and let it cool.
Step 6
Peel the garlic and press it through a garlic press or grate finely.
Step 7
Rinse the parsley, pat dry, and remove thick stems. Finely chop the herbs.
Step 8
Chop the walnuts into fine crumbs.
Step 9
Peel the red onion, rinse it, and slice into thin half-rings.
Step 10
Rinse the tomatoes and pat dry. Cut into medium wedges. Choose ripe but firm tomatoes so they hold their shape when sliced.
Step 11
In a convenient bowl, combine all prepared ingredients: cooled liver, tomatoes, onion, herbs, and garlic. Add ground black pepper, salt, and walnuts. Dress with olive oil and gently toss. Let the salad stand for 10 minutes.
Step 12
Before serving, sprinkle with pomegranate seeds. Enjoy!
Author note
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