Tag: greek salad

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.

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.

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