Tag: bbq salads ideas

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. 

Warm Grilled Leek Potato Braai Salad

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This warm healthy braai salads idea is a winner for a winter braai!

Ingredients

  • 2 lb. new red potatoes
  • Kosher salt and pepper
  • 1 tsp garlic salt
  • 2 medium leeks, white and light green parts only, halved lengthwise
  • 3 tbsp. plus 2 tsp olive oil
  • 1 tbsp. finely grated lemon zest
  • 1/4 tsp. red pepper flakes
  • 1/2 tsp rosemary
  • 2 tbsp. cider vinegar
  • 2 tbsp. whole-grain mustard

Directions

  1. Heat grill to medium-high. Place potatoes in large pot, add enough cold water to cover by 2 inches, and bring to a boil. Add 2 teaspoons salt, reduce heat, and simmer until just tender, 12 to 15 minutes. Drain and run under cold water to cool. 
  2. While potatoes cook, brush leeks with 2 teaspoons oil, then place on grill cut sides down and grill, covered, until charred and nearly tender, 6 minutes. Turn and cook 2 minutes more.
  3. Transfer to bowl, cover with plastic wrap and let sit at least 5 minutes.
  4. Meanwhile, in a large bowl, combine lemon zest, pepper flakes, vinegar, mustard, remaining 3 tablespoons oil, and 1/2 teaspoon each salt and pepper. 
  5. Halve potatoes, or quarter if large.
  6. Chop leeks and toss with vinaigrette, then fold in potatoes.

Watermelon Braai Salad With Feta

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This watermelon braai salad with feta is a little different for this summers braai.

Ingredients

  • 1 scallion
  • 3 tbsp. olive oil
  • 2 tbsp. champagne vinegar
  • 1/2 tsp. ground sumac
  • Kosher salt and pepper
  • 3 lb. watermelon, rind removed and cut into large triangular chunks
  • 3 Persian cucumbers, smashed and then cut into 1/2-in. pieces
  • 6 oz. feta cheese, crumbled
  • 1/3 c. whole-milk yogurt
  • 1/4 c. small fresh mint leaves
  • Flaky sea salt, for serving

Directions

  1. Finely chop white and light green parts of scallion; thinly slice dark green part and set aside. In a large bowl, whisk together oil, vinegar, sumac, chopped scallion and 1/2 teaspoon each salt and pepper.
  2. Add watermelon and cucumbers and gently toss to combine. Cover and refrigerate 10 minutes.
  3. Meanwhile, in a mini food processor, puree feta and yogurt until smooth. Spread onto serving platter.
  4. Remove watermelon and cucumbers from marinade and arrange on top of sauce.
  5. Spoon 3 tablespoons of the marinade over top, then sprinkle with mint, sliced scallion and sea salt.

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