Category: The Best Cucumber Braai Salads

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Feta and cucumber salad with dill dressing

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Ingredients

  • 2 ridged cucumbers, trimmed
  • 1 tsp sea salt flakes
  • 50g kalamata olives
  • 100g feta, finely crumbled
  • 250g greek yogurt
  • ½ a small clove garlic, crushed
  • ½ lemon, zested and juiced

DRESSING

  • 1 long shallot, peeled and finely chopped
  • 3 tbsp white wine vinegar
  • 6 tbsp extra-virgin olive oil (preferably Greek)
  • ½ tsp dried oregano
  • finely chopped to make 1 tbsp dill
  • a pinch sugar

Method

  1. Roughly peel the cucumbers, removing most of the tough skins but leaving a few stripes. Cut into long 3mm-thin strips using a mandoline or sharp knife.
  2. Put in a sieve, sprinkle with the salt and sit over a bowl. Leave to 10 minutes to draw out some of the moisture. Meanwhile, put the shallot and vinegar for the dressing in a large bowl and leave to pickle slightly.
  3. Put the olives on a board and bash with the side of a knife to expose the stones. Remove and discard them, then roughly tear the olives in half.
  4. Mash half the feta into the yogurt with the garlic and lemon zest using a fork, then season with salt and pepper. Add a squeeze of lemon juice.
  5. Whisk the olive oil into the pickled shallots, then stir in the oregano and dill. Season and add a small pinch of sugar. Add the drained cucumbers and toss in the dressing to coat. Fold in the remaining feta and olives. Spoon the feta yogurt over a large platter and spoon over the cucumber and feta mixture.
  6. Drizzle with the remaining dressing to serve. This works well as a side for grilled fish such as trout or sea bass, lemon and oregano chicken skewers or charred lamb chops on the barbecue.

Cucumber and tomato salad

Ingredients

  • 5 good quality, ripe tomatoes, cut into 2-3 mm dice
  • 3 mini cucumbers (Turkish or Greek-style), cut into 2-3 mm dice
  • ½ white onion, cut into 2-3 mm dice
  • 30g flat-leaf parsley, chopped and stalks discarded
  • 15g fresh mint, chopped and stalks discarded
  • 25ml extra-virgin olive oil
  • 25ml lemon juice
  • 100g tahini sauce (see recipe below) or use shop-bought

CLASSIC TAHINI SAUCE

  • 240g tahini
  • 2 tsp lemon juice
  • ½ garlic clove, crushed

Method

  1. Drain the diced tomatoes in a sieve or colander, then combine with all the other salad ingredients in a mixing bowl with some sea salt and black pepper to taste.
  2. To make your own tahini sauce, put the tahini in a mixing bowl and whisk in 200ml cold water, a third at a time.
  3. When it has a smooth, creamy consistency, add the lemon juice, garlic and ¼ tsp of fine sea salt. (The sauce can be stored in the fridge, but starts to lose depth of flavour after a day.) Pile the salad into a bowl and serve with the tahini sauce drizzled on top.

Fiery asian grilled cucumber braai salad

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Ingredients

  • 6 (900g total) Lebanese cucumbers, halved lengthways
  • 1/4 cup (60ml) grapeseed oil
  • 6 garlic cloves, thinly sliced
  • 1/4 cup (15g) fried Asian shallots
  • Shichimi togarashi, to serve

SESAME DRESSING

  • 1 tbs sesame oil
  • 2 tbs soy sauce
  • 2cm piece fresh ginger (10g), finely grated
  • 1 tbs toasted sesame seeds
  • 2 tbs rice wine vinegar
  • 1 tsp shichimi togarashi

Directions

  1. Preheat a braai grill to high.
  2. Toss cucumber halves in 1 tbs oil.
  3. Grill, cut side down, for 3 minutes or until lightly charred. Set aside.
  4. Place remaining 2 tbs oil in a small frypan over medium-low heat.
  5. Add garlic and cook for 4-5 minutes until golden and crisp. Use a slotted spoon to remove and drain on paper towel.
  6. For the sesame dressing, place all ingredients in a small bowl and whisk to combine.
  7. Arrange grilled cucumber on a serving platter and spoon over the dressing.
  8. Top with garlic and fried shallots. Sprinkle with shichimi togarashi to serve.

Asian Pickled Cucumber Braai Salad

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Ingredients

  • 1 large English cucumber or 2 Japanese cucumbers
  • ½ tablespoon salt
  • ½ tablespoon sugar , or more
  • 2 teaspoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon white sesame seeds

Directions

  1. Thinly slice the cucumber. You can do it either by hand or using a food processor. Rub the slices with salt and drain for 5 minutes in a colander.
  2. Rinse under cold running water and squeeze them tightly to remove water. Set aside.
  3. In a small bowl, mix the sugar, soy sauce, and rice vinegar until the sugar dissolves.
  4. Add the dressing to the cucumber slices, sprinkle with sesame seeds and mix well.
  5. Basically, it’s a thinly sliced cucumber marinated in a dressing made of rice vinegar, soy sauce, salt, sugar and sprinkled with sesame seeds. It’s also important to squeeze all the water from cucumbers before mixing them with the dressing!

Quinoa Cucumber Braai Salad

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Ingredients

CUCUMBER QUINOA SALAD INGREDIENTS:

  • 1 English cucumber, diced
  • 2 cups chilled* cooked quinoa
  • 1/2 cup diced red onion
  • 1/2 cup crumbled feta cheese
  • 1/3 cup julienned or roughly-chopped fresh basil leaves
  • 1 batch Lemony Italian vinaigrette (see below)

LEMONY ITALIAN VINAIGRETTE INGREDIENTS:

  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar or red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon Italian seasoning, homemade or store-bought
  • pinch of salt and black pepper

Directions

TO MAKE THE CUCUMBER QUINOA SALAD:

  1. Toss all ingredients together until combined.  Serve immediately.

TO MAKE THE LEMONY ITALIAN VINAIGRETTE:

  1. Whisk all ingredients together in a small bowl until combined.

Cucumber and Strawberry Braai Salad

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Ingredients

  • 2 large cucumbers, spiralized or finely chopped
  • 4 cups strawberries, sliced
  • 1/2 cup feta, crumbled

Poppy Seed Salad Dressing

  • 1/4 cup white wine vinegar or champagne vinegar
  • 1/4 cup sugar
  • 1 small shallot
  • 1 to 1 1/2 tablespoons poppy seeds
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground mustard
  • 2 teaspoons mayonnaise, optional for a creamier dressing
  • 1/2 cup olive oil, grapeseed oil, or a mix

Directions

  1. In a large bowl, toss cucumbers and strawberries together.
  2. Divide among four plates, sprinkle with feta and pour 2 tablespoons of dressing over each salad and serve immediately!

Poppy Seed Salad Dressing

  1. Whisk the white wine vinegar and sugar until the sugar is mostly dissolved (it’s okay if there is still some undissolved sugar). Peel the shallot and grate it on a Microplane or the smallest holes on a box grater directly into the bowl. Add the poppy seeds, salt, and ground mustard, and whisk to combine.
  2. Whisking the dressing steadily, pour the olive oil into the dressing in a slow stream. Continue whisking until completely combined.
  3. Transfer to a covered container and store in the fridge for several weeks. The dressing will separate as it sits; shake to recombine before using.

Thai Cucumber chili Braai Summer Salad

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Ingredients

  • 3 medium cucumbers sliced thin (about 20 ounces)
  • 3 tablespoons rice wine vinegar
  • 2 tablespoons sesame oil
  • 1 1/2 tablespoon soy sauce
  • 1 teaspoon sugar
  • 1 garlic clove minced
  • 2 teaspoons minced ginger
  • 1/4 cup cilantro
  • 2 green onions sliced
  • 1 red jalapeno

Directions

  1. In a small bowl or measuring cup whisk together the rice wine vinegar, sesame oil, soy sauce, sugar, garlic, and ginger.
  2. Add the cucumbers to a large bowl. Mix in the dressing, cilantro, green oinons, and red jalapeno. Enjoy immediately.

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Tangy Chopped Braai Summer Salad

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Ingredients

  • 1/4 c. olive oil
  • 2 tbsp. red wine vinegar
  • 1 tbsp. Dijon mustard
  • Kosher salt and freshly ground black pepper
  • 2 romaine hearts, chopped
  • 2 Persian cucumbers, chopped
  • 1 small fennel bulb, chopped, plus 1/4 cup fronds
  • 1/4 small red onion, chopped
  • 1 (15-ounce) can chickpeas, rinsed
  • 1 c. fresh flat-leaf parsley leaves
  • 1 c. fresh basil leaves, torn

Directions

  1. Whisk together oil, vinegar, and mustard in a bowl.
  2. Season with salt and pepper.
  3. Add romaine, cucumbers, fennel and fronds, onion, chickpeas, parsley, and basil and toss to combine.

Cucumber, Tomato, and Onion Summer Braai Salad.

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Ingredients

  • 1/4 c. extra-virgin olive oil
  • 2 tbsp. vinegar (red wine, white wine, or rice wine)
  • 2 tsp. kosher salt
  • 1/4 tsp. garlic powder
  • 1/4 tsp. freshly ground black pepper
  • 4 c. cherry tomatoes (1½ lb.), halved
  • 1 English cucumber, quartered lengthwise and sliced
  • 1/2 medium red onion, thinly sliced
  • 1/2 roughly chopped fresh herbs (such as basil, cilantro, dill, mint, and/or parsley)

Directions

  1. In a large bowl, whisk oil, vinegar, salt, garlic powder, and black pepper.
  2. Add tomatoes, cucumber, and onion and toss well to combine.
  3. Let sit at room temperature for at least 15 minutes or refrigerate for up to 12 hours.
  4. Before serving, sprinkle herbs over the salad.
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Sesame Cucumber Braai Salad

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Ingredients

  • 500g Persian cucumbers
  • Kosher salt
  • 2 tbsp sesame oil
  • 1 tbsp. sesame seeds
  • 1 tbsp. low-sodium soy sauce
  • 1/2 tbsp. lemon juice
  • 1 tsp. grated peeled fresh ginger
  • 1/2 tsp. honey
  • 1/3 c. cilantro, roughly chopped
  • Chili oil, for serving

Directions

  1. Halve each cucumber lengthwise and, with side of chef’s knife, bash it slightly to crush, then cut each half into 4 to 6 chunks. Transfer cucumbers to bowl and toss with 2 tsp salt. Let sit 10 minutes.
  2. Meanwhile, in large bowl, whisk together sesame oil, sesame seeds, soy sauce, lemon juice, ginger, and honey.
  3. Transfer cucumbers to colander and rinse, then shake off as much water as possible. Add to bowl with dressing and toss to combine, then toss with cilantro. Serve drizzled with chili oil if desired.