Category: The Best Cucumber Braai Salads

Hashtags:
1) #BraaiGrillRecipe
2) #ChakalakaBraaiSalad
3) #GreekBraaiSalad
4) #SummerBraai
5) #BraaiParty

Recipe for Chakalaka Braai-Greek-Salad:

Description: This delicious and easy-to-make braai recipe combines the spicy flavors of chakalaka with the refreshing taste of a Greek salad. Perfect for a summer braai party, this salad is a crowd-pleaser that will leave your guests asking for more. The combination of grilled vegetables and tangy dressing makes for a mouth-watering dish that is both healthy and flavorful.

Ingredients:
– 1 red bell pepper
– 1 yellow bell pepper
– 1 green bell pepper
– 1 red onion
– 1 cup cherry tomatoes
– 1 cucumber
– 1 cup feta cheese
– 2 tablespoons olive oil
– Salt and pepper
– 1 tablespoon dried oregano
– 1 tablespoon lemon juice
– 1 can of chakalaka (400g)
– Fresh parsley for garnish

Directions:
1. Preheat your braai grill to 180 degrees Celsius.
2. Cut the bell peppers and red onion into thick slices.
3. Place the bell pepper and onion slices on the grill and cook for 5-6 minutes on each side, until they are lightly charred.
4. While the vegetables are grilling, halve the cherry tomatoes and slice the cucumber.
5. Once the vegetables are cooked, remove them from the grill and let them cool for a few minutes.
6. In a small bowl, mix the olive oil, salt, pepper, oregano, and lemon juice to make the dressing.
7. In a large bowl, combine the grilled vegetables, cherry tomatoes, cucumber, and feta cheese.
8. Pour the dressing over the salad and mix well.
9. Add the chakalaka and gently mix it in with the salad.
10. Garnish with fresh parsley and serve immediately. Enjoy your delicious chakalaka braai-greek-salad!

#1. #GreekSummerBraaiSalad
#2. #BiltongBraai
#3. #BraaiGrillRecipe
#4. #SummerGrilling
#5. #GreekInspiredDish

Recipe: Greek Summer Braai Salad with Biltong

Description: This dish is a delicious and refreshing twist on traditional braai (South African barbecue) food. The combination of Greek flavors with the addition of biltong (a type of cured meat) creates a unique and flavorful salad that is perfect for summer grilling.

Ingredients:
– 500g biltong, thinly sliced
– 2 large cucumbers, diced
– 2 large tomatoes, diced
– 1 red onion, diced
– 1 red bell pepper, diced
– 1 yellow bell pepper, diced
– 1 cup pitted kalamata olives, halved
– 1 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 1/4 cup olive oil
– 2 tablespoons red wine vinegar
– 1 teaspoon dried oregano
– Salt and pepper to taste

Directions:
1. Preheat your braai grill to medium-high heat (around 200 degrees Celsius).
2. In a large mixing bowl, combine the diced cucumbers, tomatoes, red onion, red and yellow bell peppers, olives, feta cheese, and parsley.
3. In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper to create the dressing.
4. Pour the dressing over the salad and toss to evenly coat all the ingredients.
5. Place the thinly sliced biltong on the preheated braai grill and cook for 2-3 minutes on each side until slightly crispy.
6. Remove the biltong from the grill and chop into small pieces.
7. Add the biltong to the salad and toss to combine.
8. Serve the Greek summer braai salad with biltong immediately and enjoy!

#Hashtags
#Cucumber #RoastedPepper #Chickpea #Braai #LemonTahiniDressing

Braai Grill Recipe with Lemon-Tahini Dressing:

This delicious braai salad is sure to be a hit at any barbecue. Start by preheating the grill to 200°C and preparing the marinade. Combine 2 cloves of garlic, 1 teaspoon of lemon juice, and a dash of olive oil in a bowl and mix well.

Ingredients:

• 1 cucumber, diced
• 1 red pepper, diced
• 1 can chickpeas, drained and rinsed
• 2 cloves garlic, minced
• 1 teaspoon lemon juice
• 2 tablespoons olive oil
• 1/4 cup tahini
• Salt and pepper to taste

Directions:

1. Preheat the grill to 200°C.
2. Combine the garlic, lemon juice, and olive oil in a small bowl and mix well. Set aside.
3. In a large bowl, mix together the cucumber, red pepper, and chickpeas. Pour the garlic-lemon-olive oil mixture over the vegetables and stir to combine.
4. Place the vegetable mixture onto the preheated grill and cook for 10 minutes, stirring occasionally.
5. While the vegetables are cooking, make the tahini dressing. In a small bowl, whisk together the tahini, lemon juice, and olive oil until smooth. Season with salt and pepper to taste.
6. Remove the vegetables from the grill and transfer to a serving bowl. Drizzle the tahini dressing over the top and stir to combine.
7. Serve immediately and enjoy!
8. Store any leftovers in the refrigerator for up to 3 days.

#Cucumber #BlackEyedPea #BraaiSalad #RedWineVinaigrette #GrillRecipe

This delicious braai grill recipe is perfect for a summer cookout! It features cucumber, black-eyed peas, and a red wine vinaigrette that will bring out the flavors of your favorite grilled meats. To make it, preheat your grill to 180°C.

Ingredients:

– 2 cucumbers, peeled and sliced into thick slices
– 1 can black-eyed peas, drained and rinsed
– 1/2 cup red wine vinegar
– 2 tablespoons olive oil
– 1/4 cup chopped fresh parsley
– Salt and freshly ground black pepper, to taste

Directions:

1. Heat the grill to 180°C.
2. Toss the cucumber slices with the black-eyed peas in a large bowl.
3. In a small bowl, whisk together the red wine vinegar, olive oil, and parsley.
4. Pour the dressing over the cucumber and black-eyed pea mixture and toss to coat.
5. Season with salt and pepper, to taste.
6. Place the cucumber and black-eyed pea mixture on the preheated grill and cook for 8-10 minutes, or until the vegetables are tender and lightly charred.
7. Serve warm with your favorite grilled meats.
8. Enjoy!

#Cucumber #Apple #BraaiSalad #HoneyLimeDressing #BBQ

This braai grill recipe is perfect for summer barbeques. Start by preheating the grill to 200°C. Slice the cucumber and apple into thin slices and place them in a bowl. In a separate bowl, make the honey-lime dressing by combining ¼ cup of honey, ¼ cup of lime juice, and 1 teaspoon of garlic powder. Mix until fully combined. Drizzle the honey-lime dressing over the cucumber and apple slices and mix until evenly coated. Place the cucumber and apple slices on the preheated grill and cook for 5 minutes, flipping halfway through. Serve and enjoy!

Ingredients:

• 1 cucumber, sliced
• 1 apple, sliced
• ¼ cup honey
• ¼ cup lime juice
• 1 teaspoon garlic powder

Directions:

1. Preheat the grill to 200°C.
2. Slice the cucumber and apple into thin slices and place them in a bowl.
3. In a separate bowl, make the honey-lime dressing by combining ¼ cup of honey, ¼ cup of lime juice, and 1 teaspoon of garlic powder. Mix until fully combined.
4. Drizzle the honey-lime dressing over the cucumber and apple slices and mix until evenly coated.
5. Place the cucumber and apple slices on the preheated grill and cook for 5 minutes, flipping halfway through.
6. Remove from heat and place in a serving bowl.
7. Enjoy!

#Cucumber #GreenBean #CherryTomato #Braai #Salad

Cucumber, Green Bean, and Cherry Tomato Braai Salad with Dijon Vinaigrette is the ultimate summer side dish. This salad is full of fresh and flavorful ingredients that are grilled to perfection on the braai. The Dijon vinaigrette adds a sharp tang to the salad that is sure to make your mouth water. This salad is the perfect accompaniment to any grilled meal.

Ingredients:

– 1 cucumber, thinly sliced
– 1 cup green beans, trimmed
– 1 cup cherry tomatoes, halved
– 1 tablespoon olive oil
– Salt and pepper, to taste
– For the Dijon vinaigrette:
– 2 tablespoons Dijon mustard
– 2 tablespoons red wine vinegar
– 2 tablespoons olive oil
– Salt and pepper, to taste

Directions:

1. Preheat braai grill to medium-high heat (200°C).
2. Place the cucumber, green beans, and cherry tomatoes on a large sheet of tinfoil. Drizzle with olive oil and season with salt and pepper.
3. Place the tinfoil packet on the grill. Close the lid and cook for 10 minutes, flipping the packet halfway through.
4. Meanwhile, make the vinaigrette: In a small bowl, whisk together the Dijon mustard, red wine vinegar, olive oil, and salt and pepper.
5. Remove the tinfoil packet from the grill and transfer the vegetables to a large bowl.
6. Pour the vinaigrette over the vegetables and toss to combine.
7. Serve warm or at room temperature.
8. Enjoy!

#GreekInspired #CucumberAndOlive #BraaiSalad #TzatzikiDressing #GrilledRecipe

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.

#cucumber #pineapple #redonion #sweetchiliglaze #braaisalad

Cucumber, Pineapple, and Red Onion Braai Salad with Sweet Chili Glaze

This delicious and vibrant braai salad is the perfect accompaniment for any spring or summertime braai. The crisp cucumber, sweet pineapple, and red onion are tossed in a tangy sweet chili glaze, making for a flavorful and refreshing side dish.

Ingredients:

• 1 cucumber, diced
• 1/2 pineapple, diced
• 1 red onion, diced
• 1/4 cup olive oil
• 1 tablespoon honey
• 1 tablespoon lime juice
• 1 teaspoon red chili flakes
• Salt and pepper to taste

Directions:

1. Preheat the braai grill to 200°C/400°F.
2. In a large bowl, combine the cucumber, pineapple, and red onion.
3. In a small bowl, whisk together the olive oil, honey, lime juice, red chili flakes, salt, and pepper.
4. Pour the dressing over the salad and gently toss to combine.
5. Place the salad on the preheated grill and cook, stirring occasionally, for 5-7 minutes, or until vegetables are tender and lightly charred.
6. Remove from the grill and transfer to a serving bowl.
7. Serve warm or at room temperature.
8. Enjoy!

#CucumberAndAvocado #BraaiSalad #CilantroLimeDressing #HealthyEating #Yummy

This delicious braai salad with cucumber, avocado, and cilantro-lime dressing is perfect for a summer cookout. To make it, preheat your grill to 400 degrees Celsius.

Ingredients:

– 2 cucumbers, sliced
– 2 avocados, sliced
– 1/4 cup fresh cilantro, chopped
– Juice of 1 lime
– 2 tablespoons olive oil
– Salt and pepper, to taste

Directions:

1. Preheat your grill to 400 degrees Celsius.
2. Place the cucumber and avocado slices on a lightly oiled sheet of aluminum foil.
3. Place the foil on the grill and cook for 5-7 minutes, flipping once.
4. Remove the foil from the grill and place the cucumber and avocado slices in a bowl.
5. In a separate bowl, mix together the cilantro, lime juice, and olive oil.
6. Pour the dressing over the cucumber and avocado slices and mix together.
7. Season with salt and pepper, to taste.
8. Serve the salad warm or cold. Enjoy!

#CreamyCucumber #PotatoBraaiSalad #MustardMayoDressing #BraaiGrillRecipe #Grilling

Grilled Potato and Cucumber Salad with Mustard-Mayo Dressing

This simple and delicious salad is perfect for any summer barbecue, with its combination of creamy, crunchy, and savory flavors. The potatoes are roasted in the oven, while the cucumber and other vegetables are grilled to perfection. The mustard-mayo dressing pulls it all together, making this a crowd-pleasing side dish.

Ingredients:

• 2 lbs potatoes, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cucumber, cut into 1-inch cubes
• 1 bell pepper, cut into 1-inch cubes
• 1 red onion, cut into 1-inch cubes
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 2 tablespoons white wine vinegar
• 1 tablespoon sugar
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 2 tablespoons fresh parsley, chopped

Directions:

1. Preheat the oven to 200°C (400°F).
2. In a large bowl, combine the potatoes, olive oil, salt, and pepper. Toss to combine.
3. Spread the potatoes on a baking sheet in a single layer. Bake for 25 minutes, or until golden brown and tender.
4. Meanwhile, prepare the grill for medium-high heat. Oil the grate with some vegetable oil.
5. In a medium bowl, combine the cucumber, bell pepper, and onion. Toss to combine.
6. Place the vegetables on the grill. Grill for 8-10 minutes, or until slightly charred and tender.
7. In a small bowl, whisk together the mayonnaise, mustard, vinegar, sugar, garlic powder, and onion powder. Set aside.
8. Once the potatoes and vegetables are cooked, combine in a large bowl. Add the dressing and toss to combine. Top with parsley and serve.