Greek-Inspired Cucumber and Kalamata Olive Braai Salad with Tzatziki Dressing

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Grilled Greek-Inspired Cucumber and Kalamata Olive Braai Salad with Tzatziki Dressing Recipe

This Grilled Greek-Inspired Cucumber and Kalamata Olive Braai Salad with Tzatziki Dressing is a delicious and healthy side dish that is perfect for your next backyard braai! The crunchy cucumbers are grilled with Kalamata olives, red onion, and garlic, and then tossed with a creamy, tangy Tzatziki dressing for a flavor-packed summer side dish.

Ingredients:

• 2 cucumbers, sliced
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 red onion, sliced
• 2 cloves garlic, minced
• 4 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 2 tablespoons fresh dill, chopped
• 1/2 cup Greek yogurt
• 1/4 cup mayonnaise
• 2 tablespoons white wine vinegar
• Salt and pepper, to taste

Directions:

1. Preheat the braai grill to medium-high heat (about 180°C).
2. In a large bowl, combine the cucumbers, Kalamata olives, red onion, garlic, and 3 tablespoons of the olive oil. Toss to combine and season with salt and pepper.
3. Place the cucumber mixture on the preheated braai grill and cook for 10 minutes, flipping occasionally, until the vegetables are lightly charred and tender.
4. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, and dill.
5. In a medium bowl, whisk together the Greek yogurt, mayonnaise, and white wine vinegar. Season with salt and pepper.
6. Remove the grilled cucumber mixture from the grill and place in a large bowl. Drizzle with the lemon-dill dressing and toss to combine.
7. Serve the grilled cucumber and Kalamata olive salad with the tzatziki dressing. Enjoy!
8. Store the leftover salad and dressing in the refrigerator for up to 3 days.