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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.

Feta and chorizo braai potato salad

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Ingredients

  • 2kg medium desiree potatoes, peeled, roughly chopped into 5cm pieces
  • 1/4 cup (60ml) red wine vinegar
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 dried chorizo, roughly chopped
  • 1/2 cup (150g) whole egg mayonnaise
  • 2 tbs sour cream
  • 3 cups chopped mixed herbs (we used dill, parsley, mint & oregano), plus extra to serve
  • 1 spring onion, cut into rounds
  • 1 cup (200g) feta, cut into thin slices

Directions

  1. Place potato in a large saucepan and cover with cold salted water.
  2. Bring to the boil over high heat, then reduce heat to a simmer and cook for 25 minutes or until tender when pierced with the tip of a knife.
  3. Drain and cool slightly, then place in a bowl and toss with 2 tbs vinegar and 1 tbs oil. Season and set aside to cool completely.
  4. Meanwhile, heat remaining 2 tbs oil in a non-stick frypan over medium heat. Add chorizo and cook, stirring, for 8-10 minutes until crispy.
  5. Drain on paper towel.
  6. Combine mayonnaise, sour cream and herbs in a bowl with remaining 1 tbs vinegar.
  7. Coat potatoes in mayonnaise dressing and scatter with extra herbs, spring onion, feta and chorizo to serve.

Edamame Prosciutto Braai Summer Salad

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Ingredients

  • 400g packet (4 cups) frozen shelled edamame beans
  • 2 prosciutto slices, chopped
  • 1 garlic clove, finely chopped
  • 1 tablespoon light soy sauce
  • 2 tablespoons peanut oil

Directions

  1. Cook beans in a pan of salted boiling water for 2 minutes.
  2. Drain, then refresh in cold water.
  3. Fry prosciutto in a non-stick frypan over medium heat, stirring, until crisp.
  4. To serve, combine beans and prosciutto with garlic, soy and oil.

Jalapeño Edamame & Bean Braai Summer Salad

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Ingredients

  • 300g green beans, topped but not tailed
  • 100g sugar snap peas
  • 150g broad bean pods (yielding about 50g beans)
  • 400g tin black beans, drained and rinsed
  • 1/2 bunch of coriander, stems finely chopped, leaves left whole
  • 1/2 bunch of dill, fronds picked
  • 1 handful of mint leaves, roughly chopped
  • 100g manchego cheese, finely grated

LIME AND JALAPEÑO DRESSING (MAKES 265ML)

  • 1/2 cup (125ml) extra virgin olive oil
  • 1 French shallot, finely diced
  • 1 fresh green jalapeño chilli, finely diced
  • Juice of 1 lime
  • 2 tbs red wine vinegar
  • 1 tbs brown sugar
  • 1/2 tsp salt flakes

Directions

  1. Slice the green beans and sugar snap peas in half lengthways along the seams.Blanch the green beans by adding them to a large saucepan of salted boiling water.
  2. Cook for 3 minutes exactly, then plunge into cold water to stop the cooking process and keep the colour bright.
    In the same pan, blanch the sugar snap peas and broad beans for 2 minutes, then plunge into cold water.
  3. When cooled, drain off all the water from the beans and sugar snap peas. Pop them into a decent-sized mixing bowl.
  4. Put the black beans in another bowl. Whisk all the dressing ingredients together, add the finely chopped coriander stems and season very generously with freshly cracked black pepper. Pour the dressing over the black beans to let the flavours absorb.
  5. When ready to serve, toss the coriander leaves, dill and mint through the black beans, then pile over the mixed fresh beans.
    Grate the cheese over the top, using a fine grater for puffy delicious clouds, then serve.

Jalapeño Edamame & Bean Braai Summer Salad

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Ingredients

  • 300g green beans, topped but not tailed
  • 100g sugar snap peas
  • 150g broad bean pods (yielding about 50g beans)
  • 400g tin black beans, drained and rinsed
  • 1/2 bunch of coriander, stems finely chopped, leaves left whole
  • 1/2 bunch of dill, fronds picked
  • 1 handful of mint leaves, roughly chopped
  • 100g manchego cheese, finely grated

LIME AND JALAPEÑO DRESSING (MAKES 265ML)

  • 1/2 cup (125ml) extra virgin olive oil
  • 1 French shallot, finely diced
  • 1 fresh green jalapeño chilli, finely diced
  • Juice of 1 lime
  • 2 tbs red wine vinegar
  • 1 tbs brown sugar
  • 1/2 tsp salt flakes

Directions

  1. Slice the green beans and sugar snap peas in half lengthways along the seams.Blanch the green beans by adding them to a large saucepan of salted boiling water.
  2. Cook for 3 minutes exactly, then plunge into cold water to stop the cooking process and keep the colour bright.
    In the same pan, blanch the sugar snap peas and broad beans for 2 minutes, then plunge into cold water.
  3. When cooled, drain off all the water from the beans and sugar snap peas. Pop them into a decent-sized mixing bowl.
  4. Put the black beans in another bowl. Whisk all the dressing ingredients together, add the finely chopped coriander stems and season very generously with freshly cracked black pepper. Pour the dressing over the black beans to let the flavours absorb.
  5. When ready to serve, toss the coriander leaves, dill and mint through the black beans, then pile over the mixed fresh beans.
    Grate the cheese over the top, using a fine grater for puffy delicious clouds, then serve.

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.

Cucumber and avocado Braai Potato Salad

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Ingredients

  • 1kg baby potatoes
  • ¼ cup dill sprigs, roughly chopped
  • 2 tbs apple cider vinegar
  • 1 tbs Dijonnaise
  • 3 tsp honey
  • ½ cup olive oil
  • 1 large cucumber, halved, seeded, diagonally sliced
  • 1 large avocado, destoned, sliced
  • 100g bag baby spinach
  • 4 spring onions, sliced
  • Mint leaves, to serve

Directions

  1. Place potatoes in a large saucepan and cover with cold water.
  2. Bring to the boil over high heat. Simmer for 8 minutes or until just tender. Drain.
  3. Meanwhile, combine dill, vinegar, mustard and honey with half the oil in a food processor until smooth.
  4. Heat a chargrill pan over high heat.
  5. Thickly slice potatoes and combine in a bowl with remaining oil. Season.
  6. Cook potato on chargrill for 2 minutes each side or until golden.
  7. Combine potato, cucumber, avocado, spinach and onion on a platter.
  8. Drizzle dressing over and garnish with mint leaves to serve.

Puttanesca Braai Potato Salad

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Ingredients

  • 1kg baby potatoes
  • 100ml olive oil
  • 1 large red onion, finely chopped
  • 1 garlic clove, chopped
  • 1 long red chilli, seeds removed, finely chopped
  • 50g anchovy fillets in oil, drained
  • 1/4 cup semi-dried tomatoes, chopped
  • 2 tablespoons pitted black olives, chopped
  • 2 tablespoons baby capers, rinsed, drained
  • 1 cup flat-leaf parsley leaves, finely chopped
  • 1/2 cup (40g) shaved parmesan

Directions

  1. Cook potatoes in boiling salted water for 8-10 minutes or until tender. Cool.
  2. Meanwhile, heat oil in a frypan over medium heat. Cook onion, garlic and chilli, stirring, for 5 minutes until softened. Add anchovies and cook, stirring, for 1-2 minutes until anchovies dissolve. Add tomatoes, olives and capers, then cook for 1-2 minutes until warmed through.
  3. When cool enough to handle, peel the potatoes and chop into 3cm pieces. Place potatoes in a bowl with the onion mixture and parsley, then toss well to combine. Top with parmesan and serve.

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