Tag: bbq salad recipe ideas

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.

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.

Cornichons Braai Potato Salad

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Ingredients

  • 1.5kg kipfler potatoes, scrubbed
  • 1/3 cup (80ml) extra virgin olive oil
  • 2 tbs Dijon mustard
  • 2 tbs white wine vinegar
  • 1 tsp caster sugar
  • 1/2 cup (90g) roughly chopped cornichons
  • 1 Asian (red) eschalot, finely chopped
  • 1 bunch dill, fronds picked

Directions

  1. Place potatoes in a large saucepan of cold water.
  2. Cover and bring to the boil over high heat. Cook for 15 minutes or until potatoes are tender, then drain and set aside to cool.
  3. Cut into large pieces and transfer to a large serving bowl.
  4. Transfer to a large serving bowl. Meanwhile, to make the dressing, place the oil, mustard, vinegar, sugar and 1 tsp each salt and pepper in a bowl and whisk to combine.
  5. Add to potato and toss to coat. Add the cornichon, eschalot and dill, and lightly toss to combine.
  6. 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.

Capsicum, asparagus and spinach Braai Pasta Salad

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Ingredients

  • 300g farfalle pasta
  • 1/4 cup (60ml) extra virgin olive oil
  • 3 spring onions, thinly sliced
  • 1 baby red capsicum, seeds removed, cut into 3cm wedges
  • 1 baby yellow capsicum, seeds removed, cut into 3cm wedges
  • 2 bunches asparagus, ends trimmed, cut into 3cm lengths
  • 3 garlic cloves, finely chopped
  • 1 teaspoon dried chilli flakes
  • 100g baby spinach
  • 1/2 cup (40g) grated pecorino

Directions

  1. Cook the farfalle in a large saucepan of boiling salted water for 8 minutes or until al dente. Drain, reserving 1/2 cup (125ml) cooking water.
  2. Meanwhile, heat 2 tablespoons oil in a large frypan over high heat. Add spring onion and cook, stirring, for 2 minutes or until tender. Add baby capsicum and cook for 3-4 minutes until soft. Add asparagus, garlic and chilli flakes and cook for 3 minutes or until asparagus is bright green and just tender.
  3. Add reserved cooking liquid and bring to a simmer. Remove pan from heat.
  4. Add farfalle, baby spinach and remaining 1 tablespoon oil to frypan. Toss for 1 minute or until spinach is just wilted, then season with sea salt and freshly ground black pepper.
  5. Divide pasta among bowls and sprinkle with grated pecorino just before serving.
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