Tag: bbq salad side dishes

Classic Greek Braai Salad

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Ingredients

FOR THE SALAD

  • 1 pt. grape or cherry tomatoes, halved
  • 1 cucumber, thinly sliced into half moons
  • 1 c. halved kalamata olives
  • 1/2 red onion, thinly sliced
  • 3/4 c. crumbled feta

FOR THE DRESSING

  • 2 tbsp. red wine vinegar
  • Juice of 1/2 a lemon
  • 1 tsp. dried oregano
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 c. extra-virgin olive oil

Directions

  1. Make salad: In a large bowl, stir together tomatoes, cucumber, olives, and red onion. Gently fold in feta.
  2. In a small bowl, make dressing: Combine vinegar, lemon juice, and oregano and season with salt and pepper. Slowly add olive oil, whisking to combine.
  3. Drizzle dressing over salad.

Heirloom Tomato Greek Braai Salad

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Ingredients

DRESSING:

  • 3 tbsp. red wine vinegar
  • 2 anchovies
  • 1 clove garlic
  • 2 tbsp. chopped fresh oregano leaves
  • 2 tbsp. finely chopped pitted kalamata olives
  • 1/4 tsp. Freshly ground black pepper
  • c. extra-virgin olive oil

SALAD:

  • 2 1/2 lb. mixed heirloom tomatoes
  • 4 mini seedless cucumbers
  • 1 small red onion
  • 1 jar pepperoncini (small green hot peppers)
  • 1 c. crumbled Greek feta cheese
  • 2 small heads baby Romaine or Bibb lettuce

Directions

  1. Dressing: Whisk vinegar, anchovies, garlic, oregano, olives, and pepper in a medium bowl until combined. Slowly whisk in olive oil until emulsified. Set aside.
  2. Salad: In a large mixing bowl, combine tomatoes, cucumbers, onion, peperoncini, and feta; add dressing and toss.
  3. Arrange lettuce leaves on a serving platter. Top with tomato salad.

Greek braai salad with beetroot

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Ingredients

SALAD:

  • 4 medium red beets
  • 1/2 c. red wine vinegar
  • 1 1/2 tsp. salt
  • 2 medium red onions
  • 2 tbsp. extra-virgin olive oil
  • 1/4 tsp. Freshly ground pepper
  • 6 c. mesclun
  • 6 oz. Manouri or other mild goat cheese

VINAIGRETTE:

  • 2 tbsp. red wine vinegar
  • 1 tbsp. olive brine (from jar of kalamata olives)
  • 1 tsp. honey
  • 1/2 tsp. crushed dried oregano (preferably Greek)
  • 1/4 tsp. salt
  • tsp. Freshly ground pepper
  • 1/4 c. extra-virgin olive oil

Directions

  1. To make salad: In a large saucepan, combine beets, vinegar, l teaspoon salt, and enough cold water to cover beets by 2 inches; bring to a boil.
  2. Reduce heat and cook until tender, 40 to 45 minutes. Cool beets in cooking liquid; peel. Using a handheld slicer, cut beets into 1/8-inch-thick slices. Set aside.
  3. Meanwhile, heat a grill or a grill pan. Brush both sides of onion slices with olive oil; sprinkle with pepper and remaining 1/2 teaspoon salt. Grill onions over medium heat until evenly charred and tender, 2 to 3 minutes per side.

  1. To make vinaigrette: In a small bowl, whisk together vinegar, brine, honey, oregano, salt, and pepper. Gradually add oil, whisking in a thin, steady stream until blended.
  2. Arrange 1 cup greens and 1/4 cup cheese on each of 6 plates. Divide the sliced beets and grilled onions equally among the plates and drizzle with vinaigrette. Finish with sprinkle of dill.

Sweet Potato Braai Salad

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Ingredients

  • 3 large sweet potatoes, peeled and cubed (about 2 lb.)
  • 1 small red onion, thinly sliced into half moons
  • 2 tbsp. extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 c. dried cranberries
  • 1/2 c. crumbled feta
  • 1/4 c. freshly chopped parsley
FOR THE DRESSING
  • 2 tbsp. apple cider vinegar
  • 1 tbsp. Dijon mustard
  • 1 tbsp. honey
  • 1/2 tsp. ground cumin
  • 1/4 tsp. ground paprika
  • 1/4 c. extra-virgin olive oil

Directions

  1. Preheat oven to 220°. On a large rimmed baking sheet, toss sweet potatoes and red onion in oil then season with salt and pepper. 
  2. Distribute them evenly on sheet in a single layer. Bake until tender, about 20 minutes. Let cool for 10 minutes then transfer to a large bowl.
  3. Meanwhile, make dressing: In a small bowl or in a medium liquid measuring cup, whisk together vinegar, mustard, honey, and spices. Gradually pour in oil, whisking constantly until emulsified. Season with salt and pepper. 
  4. Toss sweet potatoes with dressing, cranberries, feta, and parsley. Serve warm or at room temperature.

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Yummy Feta Aubergine Braai Pasta Salad

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Ingredients

  • 1 eggplant, cut into 1” cubes
  • 1/2 c. plus 1 tbsp. extra-virgin olive oil, divided
  • 4 cloves garlic, 2 smashed, 2 grated or finely minced, divided
  • 1/2 tsp. dried oregano
  • Kosher salt
  • Freshly ground black pepper
  • Pinch red pepper flakes
  • 1/4 c. thinly sliced basil, plus more for serving
  • 2 tbsp. lemon juice
  • 1/3 c. bread crumbs
  • 4 oz. feta, crumbled (about ½ c.)
  • 1/2 lb. medium-sized pasta, like rigatoni

Directions

  1. Preheat oven to 200°c. Combine eggplant, ½ cup oil, smashed garlic cloves, and oregano in a 24x32cm baking dish.
  2. Season with salt, pepper, and red pepper flakes and bake until eggplant is extremely tender and golden, stirring every 10 minutes, for about 40 minutes.
  3. Meanwhile, make topping: In a medium bowl, combine panko, remaining 1 tablespoon oil, and ¼ of the crumbled feta.
  4. In a large pot of boiling salted water, cook pasta until al dente according to package directions. Drain.
  5. When eggplant is cooked, stir in sliced basil, lemon juice, and grated garlic. Season to taste with salt and pepper.
  6. Switch oven to broil. Transfer cooked pasta and remaining crumbled feta to baking dish with eggplant and stir to combine.
  7. Top with panko mixture and broil until golden. Top with basil and serve.

Pear and Gorgonzola braai Salad

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Ingredients

  • 5 tbsp. extra-virgin olive oil, divided
  • 300g pears (about 2 medium), quartered lengthwise and cored
  • Kosher salt
  • Freshly ground black pepper
  • 3 tbsp. apple cider vinegar or sherry vinegar, divided
  • 1/2 c. shelled pumpkin seeds
  • 2 tbsp. granulated sugar
  • Kosher salt
  • 4 honey
  • 1 head of frisée or 2 medium hearts of romaine, torn into bite-sized pieces
  • 2/3 c. crumbled blue cheese I like gorgonzola best or BlueRock (cuz local is lekker)

Directions

  1. In a large pan over medium-high heat, heat 1 tablespoon oil until just smoking. Add pears in a single layer cut side down and cook, flipping halfway through, until golden brown on both cut sides, 4 to 6 minutes total; season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  2. Reduce heat to low and add 1 tablespoon vinegar. Gently stir until liquid is thickened and coats pears, 1 to 2 minutes. Transfer pears to a plate and let cool. Halve each piece of pear lengthwise.
  3. Wipe skillet clean and heat over medium-high heat. Toast pumpkin seeds, stirring frequently, until fragrant and just starting to brown and pop, 3 to 5 minutes. Transfer to another plate and let cool.
  4. Return skillet to medium heat. Pour in sugar, shaking pan so it settles in an even layer. Cook, undisturbed, until sugar melts and is deep golden brown, 4 to 6 minutes. Remove from heat.
  5. Using a heatproof spatula, stir in pumpkin seeds and 1/4 teaspoon salt. When pumpkin seeds clump together with sugar, transfer to plate and let cool until cool enough to handle. Break into small, bite-sized pieces.
  6. In a large bowl, whisk honey and remaining 4 tablespoons oil and 2 tablespoons vinegar; season with salt and pepper. Fold in greens, gently tossing to combine; season again with salt and pepper, if needed. Top with pear slices, pumpkin seeds, and blue cheese.

Thai Crunchy Peanut Salad braai Salad

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Ingredients:

For the Salad:

  • 2 cups finely shredded red cabbage
  • 2 cups finely shredded green cabbage
  • 1 cup thinly sliced red bell pepper
  • 1 cup thinly sliced yellow bell pepper
  • 1 cup grated carrots
  • 1/3 cup sliced spring onions (known as green onions in some regions)
  • 1/3 cup chopped fresh coriander (cilantro)
  • 1/3 cup toasted almond slices

For the Dressing:

  • 1/2 cup smooth peanut butter
  • 1/4 cup fresh lime juice
  • 1 tsp toasted sesame oil
  • 1/4 tsp fish sauce
  • 2 tbsp coconut aminos (a healthier alternative to soy sauce)
  • 2 tbsp rice wine vinegar
  • 2 tbsp sriracha sauce (adjust to your preferred level of heat)
  • 2 tbsp honey or maple syrup
  • 2 tbsp finely chopped fresh coriander (cilantro)
  • 1 tsp salt

Directions:

  1. In a high-powered blender, combine the creamy peanut butter, zesty lime juice, toasted sesame oil, a hint of fish sauce, coconut aminos for that unique flavor, rice wine vinegar for a touch of tang, sriracha sauce for some kick, sweet honey or maple syrup, finely chopped fresh coriander (cilantro), and a pinch of salt. Blend this mixture until it reaches a smooth and creamy consistency
  2. Now, let’s get back to the salad. In a large bowl, gather the finely shredded red cabbage, the equally green and vibrant shredded green cabbage, thinly sliced red and yellow bell peppers, freshly grated carrots, spring onions, and a generous sprinkling of toasted almond slices.
  3. Drizzle your desired amount of the peanut dressing over the salad ingredients. You might have a bit of dressing left over, but don’t worry; it’s perfect for dipping or saving for another salad.
  4. With all the ingredients in the bowl, give the salad a gentle toss until everything is beautifully coated in that creamy asian-inspired dressing.
  5. There you have it, a vibrant and flavorful South African braai salad that’s sure to be a hit at your next gathering.

Med Chickpea Braai Summer Salad

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Ingredients

  • FOR THE SALAD
  • 2 (15-oz.) can chickpeas, drained and rinsed
  • 1 medium cucumber, chopped
  • 1 bell pepper, chopped
  • 1/2 red onion, thinly sliced
  • 1/2 c. chopped kalamata olives
  • 1/2 c. crumbled feta
  • Kosher salt
  • Freshly ground black pepper

FOR THE LEMON-PARSLEY VINAIGRETTE

  • 1/2 c. extra-virgin olive oil
  • 1/4 c. white wine vinegar
  • 1 tbsp. lemon juice
  • 1 tbsp. freshly chopped parsley
  • 1/4 tsp. red pepper flakes
  • Kosher salt
  • Freshly ground black pepper

Directions

  1. Make salad: In a large bowl, toss together chickpeas, cucumber, bell pepper, red onion, olives, and feta. Season with salt and pepper. 
  2. Make vinaigrette: In a jar fitted with a lid, combine olive oil, vinegar, lemon juice, parsley, and red pepper flakes.
  3. Close the jar and shake until emulsified, then season with salt and pepper. 
  4. Dress salad with vinaigrette just before serving.

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.

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