braai salad ideas for summer Archives

Feta and cucumber salad with dill dressing

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.
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.
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.
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.
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.
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.

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

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.
Add watermelon and cucumbers and gently toss to combine. Cover and refrigerate 10 minutes.
Meanwhile, in a mini food processor, puree feta and yogurt until smooth. Spread onto serving platter.
Remove watermelon and cucumbers from marinade and arrange on top of sauce.
Spoon 3 tablespoons of the marinade over top, then sprinkle with mint, sliced scallion and sea salt.

An awesome recipe for a summer braai! This delicious braai salad recipe will add a touch of class any braai

In large bowl, whisk vinegar, honey, and 1/2 teaspoon salt to dissolve, then whisk in sour cream, mayonnaise, mustard, and 1/4 teaspoon pepper.
Toss lettuce with half of dressing to coat, then toss with parsley.
Divide among bowls along with chicken, apple, celery, and grapes.
Drizzle with remaining dressing and sprinkle with walnuts.

In large bowl, whisk vinegar, honey, and 1/2 teaspoon salt to dissolve, then whisk in sour cream, mayonnaise, mustard, and 1/4 teaspoon pepper.
Toss lettuce with half of dressing to coat, then toss with parsley. Divide among bowls along with chicken, apple, celery, and grapes. Drizzle with remaining dressing and sprinkle with walnuts.