Category: The Best Cucumber Braai Salads

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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.

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.

Greek Braai Salad Recipe

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Ingredients

  • 3 tbsp.  red wine vinegar 
  • 2 tbsp. olive oil
  • 2 tsp.  confectioners’ sugar
  • Kosher salt and pepper
  • 2 tbsp. capers, drained and roughly chopped
  • 1 tsp.  chopped fresh oregano
  • 500g mixed cherry, grape, and campari tomatoes (halved or cut into wedges)
  • 8 oz.  Persian cucumbers, cut into 1/4-in.-thick rounds
  • 1/2 very small red onion, thinly sliced
  • 1/3 c. pitted Kalamata olives, halved
  • Feta cheese, cut into small cubes, for serving

Directions

  1. In small bowl, whisk together vinegar, oil, sugar, and 1/4 teaspoon each salt and pepper. Stir in capers and oregano. 
  2. Arrange tomatoes and cucumbers on a platter and scatter onion and olives on top. Spoon dressing over salad and serve with feta if desired. 

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