Category: Greek Salad for Braai

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Greek Summer Braai Salad with Biltong

#GreekSummerBraaiSalad #Biltong #GrillRecipe #SummerGrilling #GreekInspired

Recipe for Greek Summer Braai Salad with Biltong:

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Description:
Take your braai (South African BBQ) to the next level with this Greek-inspired summer salad. This delicious and hearty salad is packed with fresh and flavorful ingredients and topped with slices of biltong, a traditional South African dried meat. It’s the perfect side dish for any braai or can even be enjoyed as a main dish.

Ingredients:
– 1 large cucumber, diced
– 1 red bell pepper, diced
– 1 yellow bell pepper, diced
– 1 cup cherry tomatoes, halved
– 1 cup Kalamata olives, pitted and halved
– 1 red onion, thinly sliced
– 1 cup crumbled feta cheese
– 1/2 cup chopped fresh parsley
– 1/4 cup extra virgin olive oil
– 2 tablespoons red wine vinegar
– Salt and pepper to taste
– 1/2 pound biltong, thinly sliced

Directions:
1. Preheat your braai grill to medium-high heat (around 200 degrees Celsius).
2. In a large bowl, combine the cucumber, bell peppers, cherry tomatoes, olives, red onion, feta cheese, and parsley.
3. In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper.
4. Pour the dressing over the salad and toss to combine.
5. Place the biltong slices on the grill and cook for 2-3 minutes on each side, until slightly crispy.
6. Remove the biltong from the grill and let it cool for a few minutes before cutting it into smaller pieces.
7. Add the biltong pieces to the salad and toss gently.
8. Serve the salad immediately or refrigerate until ready to serve. Enjoy your Greek Summer Braai Salad with Biltong!

Summer Tomato Greek Braai Salad

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Ingredients

  • 2 red beefsteak tomatoes
  • 2 yellow beefsteak tomatoes
  • 1 c. cherry tomatoes
  • 2 tbsp. olive oil
  • 2 tbsp. white balsamic or regular balsamic vinegar
  • 1/2 tsp. kosher salt
  • 1/2 tsp. Freshly ground pepper
  • 3 oz. feta cheese
  • 12 pitted kalamata olives
  • 2 c. baby arugula

Directions

  1. In a bowl, whisk olive oil, vinegar, kosher salt, and freshly ground pepper. Add cherry tomatoes to the dressing.
  2. Arrange beefsteak tomato slices on a serving plate.
  3. With a slotted spoon, scatter cherry tomatoes on top.
  4. Sprinkle tomatoes with feta cheese and olives.
  5. Toss arugula with remaining dressing in bowl, then scatter arugula on top of salad.
  6. Serve with grilled Italian bread.

Chopped Greek Braai Salad

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Discover the delightful and refreshing Grilled Chopped Greek Salad. This salad brings together the traditional flavours of Greece with fresh ingredients and a touch of grilling.

Get ready to savour a burst of flavour with juicy tomatoes, crunchy cucumbers, black olives, creamy feta cheese, and aromatic herbs, all complemented by an irresistible lemon vinaigrette. It’s the perfect choice for your summer barbecues! Try this Greek salad and impress your guests with a dish full of authentic Mediterranean taste

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Ingredients

  • 3 tbsp. fresh lemon juice
  • 3 tbsp. extra-virgin olive oil
  • Coarse salt
  • ground pepper
  • 2 c. coarsely chopped romaine lettuce
  • 1 c. grape tomatoes
  • 1 medium cucumber
  • 1 small green bell pepper
  • 1 small red onion
  • 1/2 c. pitted kalamata olives
  • 3 oz. feta

Directions

  1. In a large bowl, whisk together lemon juice and oil.
  2. Season with salt and pepper.
  3. Add lettuce, tomatoes, cucumber, bell pepper, red onion (if using), and olives and toss well to combine.
  4. Gently fold in feta.

Greek salad with lamb meatball

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Ingredients

  • 1/3 cup (80ml) olive oil
  • 1 onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 1 tablespoon ground cumin
  • 1 teaspoon paprika
  • 500g lamb mince
  • 1 1/2 cups (105g) fresh breadcrumbs
  • 1 egg, lightly beaten
  • 1 cup (280g) thick Greek-style yoghurt
  • Juice of 1 lemon
  • 2 tablespoons finely chopped mint leaves, plus extra leaves to garnish
  • 2 baby cos, leaves separated
  • 2 roasted capsicums, cut into strips
  • 1 small cucumber, halved lengthways, sliced
  • 1/2 cup mixed marinated olives

Directions

  1. Heat 1 tablespoon olive oil in a frypan over medium heat. Add onion and cook, stirring, for 2-3 minutes until softened. Add garlic, cumin and paprika and cook for 30 seconds or until fragrant, then transfer to a large bowl and allow to cool. Once cool, add the lamb, breadcrumbs and egg, season well, then stir to combine.
  2. With damp hands, form the mixture into 20 walnut-sized balls. Chill in the fridge for 30 minutes.
  3. Preheat the oven to 180°C.
  4. Heat 1 tablespoon oil in a large frypan over medium heat. In batches, cook the meatballs, turning, for 3-4 minutes until browned all over. Place on a large baking tray and bake in the oven for 6-8 minutes until cooked through.
  5. Place the thick yoghurt in a bowl with 2 tablespoons lemon juice and 1 tablespoon chopped mint. Season with salt and pepper, then stir to combine.
  6. Arrange the lettuce, capsicum, cucumber and olives on a large serving platter or in individual bowls.
  7. Lightly whisk remaining 2 tablespoons olive oil with the remaining lemon juice and chopped mint. Season to taste, then drizzle dressing over the salad.
  8. Scatter meatballs on top, drizzle with the yoghurt mixture and garnish with mint leaves.

Greek summer braai salad

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Ingredients

  • 3 baby Lebanese cucumbers, halved lengthways
  • 3 small red tomatoes, quartered
  • 200g grapes
  • 1/4 seedless watermelon, diced
  • 1/4 cup mint leaves
  • 1 small red onion, thinly sliced
  • 2 tbs white wine vinegar
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 baby cos lettuce hearts, leaves separated
  • 1/3 cup (65g) kalamata olives
  • 180g feta, crumbled
  • 1 tbs chopped flat-leaf parsley

Directions

  1. Place the baby Lebanese cucumber pieces in a large bowl with the tomatoes, grapes, seedless watermelon, mint leaves and onion, and toss gently to combine.
  2. In a separate bowl, whisk the vinegar and olive oil well.
  3. Season with salt and freshly ground black pepper.
  4. Place the baby cos lettuce leaves in a serving dish.
  5. Arrange the rest of the salad mixture on top, scatter with olives and crumble over feta.
  6. Drizzle with the dressing and sprinkle with parsley to serve.

Classic Greek Braai Salad

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Ingredients

FOR THE SALAD

  • 1 pt. grape or cherry tomatoes, halved
  • 1 cucumber, thinly sliced into half moons
  • 1 c. halved kalamata olives
  • 1/2 red onion, thinly sliced
  • 3/4 c. crumbled feta

FOR THE DRESSING

  • 2 tbsp. red wine vinegar
  • Juice of 1/2 a lemon
  • 1 tsp. dried oregano
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 c. extra-virgin olive oil

Directions

  1. Make salad: In a large bowl, stir together tomatoes, cucumber, olives, and red onion. Gently fold in feta.
  2. In a small bowl, make dressing: Combine vinegar, lemon juice, and oregano and season with salt and pepper. Slowly add olive oil, whisking to combine.
  3. Drizzle dressing over salad.

Heirloom Tomato Greek Braai Salad

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Ingredients

DRESSING:

  • 3 tbsp. red wine vinegar
  • 2 anchovies
  • 1 clove garlic
  • 2 tbsp. chopped fresh oregano leaves
  • 2 tbsp. finely chopped pitted kalamata olives
  • 1/4 tsp. Freshly ground black pepper
  • c. extra-virgin olive oil

SALAD:

  • 2 1/2 lb. mixed heirloom tomatoes
  • 4 mini seedless cucumbers
  • 1 small red onion
  • 1 jar pepperoncini (small green hot peppers)
  • 1 c. crumbled Greek feta cheese
  • 2 small heads baby Romaine or Bibb lettuce

Directions

  1. Dressing: Whisk vinegar, anchovies, garlic, oregano, olives, and pepper in a medium bowl until combined. Slowly whisk in olive oil until emulsified. Set aside.
  2. Salad: In a large mixing bowl, combine tomatoes, cucumbers, onion, peperoncini, and feta; add dressing and toss.
  3. Arrange lettuce leaves on a serving platter. Top with tomato salad.

Greek braai salad with beetroot

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Ingredients

SALAD:

  • 4 medium red beets
  • 1/2 c. red wine vinegar
  • 1 1/2 tsp. salt
  • 2 medium red onions
  • 2 tbsp. extra-virgin olive oil
  • 1/4 tsp. Freshly ground pepper
  • 6 c. mesclun
  • 6 oz. Manouri or other mild goat cheese

VINAIGRETTE:

  • 2 tbsp. red wine vinegar
  • 1 tbsp. olive brine (from jar of kalamata olives)
  • 1 tsp. honey
  • 1/2 tsp. crushed dried oregano (preferably Greek)
  • 1/4 tsp. salt
  • tsp. Freshly ground pepper
  • 1/4 c. extra-virgin olive oil

Directions

  1. To make salad: In a large saucepan, combine beets, vinegar, l teaspoon salt, and enough cold water to cover beets by 2 inches; bring to a boil.
  2. Reduce heat and cook until tender, 40 to 45 minutes. Cool beets in cooking liquid; peel. Using a handheld slicer, cut beets into 1/8-inch-thick slices. Set aside.
  3. Meanwhile, heat a grill or a grill pan. Brush both sides of onion slices with olive oil; sprinkle with pepper and remaining 1/2 teaspoon salt. Grill onions over medium heat until evenly charred and tender, 2 to 3 minutes per side.

  1. To make vinaigrette: In a small bowl, whisk together vinegar, brine, honey, oregano, salt, and pepper. Gradually add oil, whisking in a thin, steady stream until blended.
  2. Arrange 1 cup greens and 1/4 cup cheese on each of 6 plates. Divide the sliced beets and grilled onions equally among the plates and drizzle with vinaigrette. Finish with sprinkle of dill.

Greek Chickpea braai Salad

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Pasta salad is the perfect salad idea for any type of braai !

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Ingredients

  • 2 (15-oz.) can chickpeas, drained and rinsed
  • 1 medium cucumber, chopped
  • 1 bell pepper, chopped
  • 1/2 red onion, thinly sliced
  • 1/2 c. chopped kalamata olives
  • 1/2 c. crumbled feta
  • Kosher salt
  • Freshly ground black pepper

FOR THE LEMON-PARSLEY VINAIGRETTE

  • 1/2 c. extra-virgin olive oil
  • 1/4 c. white wine vinegar
  • 1 tbsp. lemon juice
  • 1 tbsp. freshly chopped parsley
  • 1/4 tsp. red pepper flakes
  • Kosher salt
  • Freshly ground black pepper

Directions

  1. Make salad: In a large bowl, toss together chickpeas, cucumber, bell pepper, red onion, olives, and feta. Season with salt and pepper. 
  2. Make vinaigrette: In a jar fitted with a lid, combine olive oil, vinegar, lemon juice, parsley, and red pepper flakes. Close the jar and shake until emulsified, then season with salt and pepper. 
  3. Dress salad with vinaigrette just before serving. 

Greek Pasta Salad for braai

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Pasta salad is the perfect braai salad idea for any type of braai !

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Ingredients

  • kosher salt
  • 1 lb. farfalle
  • 1/4 c. extra-virgin olive oil
  • 3 tbsp. red wine vinegar
  • 1/2 tsp. dried oregano
  • 1/2 tsp. garlic powder
  • 1 large cucumber, chopped
  • 1 c. cherry tomatoes, halved
  • 1/3 c. Kalamata olives, pitted and chopped
  • 1/2 red onion, chopped
  • Freshly ground black pepper
  • 2 tbsp. dill, finely chopped
  • 1/2 c. crumbled feta

DIRECTIONS

  1. In a large pot of salted boiling water, cook farfalle according to package directions until al dente. Drain and transfer to a large serving bowl.
  2. Make dressing: In a small bowl, whisk together olive oil, red wine vinegar, oregano and garlic powder.
  3. To serving bowl add cucumbers, tomatoes, olives and onions. Add dressing and toss until evenly coated. Season with salt and pepper and add dill, then top with feta.
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