ideas for braai salads

Greek Braai Salad Recipe

For more similar fabulous braai salads recipes click here! more recipes…

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

In small bowl, whisk together vinegar, oil, sugar, and 1/4 teaspoon each salt and pepper. Stir in capers and oregano.
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

For more similar fantastic winter braai salad recipes click here! more recipes…

braai salad ideas, braai side dishes, Winter Braai Salad

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

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.
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.
Transfer to bowl, cover with plastic wrap and let sit at least 5 minutes.
Meanwhile, in a large bowl, combine lemon zest, pepper flakes, vinegar, mustard, remaining 3 tablespoons oil, and 1/2 teaspoon each salt and pepper.
Halve potatoes, or quarter if large.
Chop leeks and toss with vinaigrette, then fold in potatoes.

Panzanella Braai salad with fennel & capers

For more similar awesome braai salad recipes click here! more recipes…

braai salad ideas

½ ciabatta loaf torn into bite-size shards
A generous few glugs of a neutral/ mild-tasting olive oil
1 small garlic clove chopped (optional)
About 7 medium & small tomatoes (mixed heirlooms that are ripe) – If you use large then reduce the quantity by half to 3 – 4 very large (approx. 700gms)
Approx. 40gms baby or regular capers drained of brine
2 tsp caper brine
1 small fennel bulb shaved on a mandolin
A few fennel leaves, finely chopped (about 1 Tbsp)
About 8 – 10 basil leaves finely shredded (and a few small ones to decorate)
A splash of red wine vinegar
Good olive oil to drizzle
Maldon sea salt
Black pepper
About 10 – 12 white anchovy fillets (cut in half or left whole)

Directions

Preheat the oven to 180C and toss the shards of ciabatta in olive oil until lightly coated. Spread this out on a small baking tray and toast for around 20 minutes until golden and crunchy.
Add a chopped garlic clove to the pan (tossing it through the bread) about 3 – 4 minutes before the croutons are finished (this prevents them from burning and going acrid). The croutons can be made in advance. Store in a sealed container if you do.
When you are ready to serve your salad, cut up the room temperature tomatoes into different shapes. This creates different textures and looks pretty. Place in a large bowl and add the drained capers, shaved fennel, fennel leaves & basil, a few splashes of red wine vinegar and a good drizzle of olive oil.
Season with salt and pepper and allow this to sit for a few minutes. This allows some of the juice from the tomatoes to be released which adds to the dressing. Add the croutons and toss everything together lightly. Toss once more and then spread the salad out on a flattish serving platter. Lay the anchovies over the top and serve.

Braai Panzanella salad with white anchovies, fennel & capers

Ingredients

½ ciabatta loaf torn into bite-size shards
A generous few glugs of a neutral/ mild-tasting olive oil
1 small garlic clove chopped (optional)
About 7 medium & small tomatoes (mixed heirlooms that are ripe) – If you use large then reduce the quantity by half to 3 – 4 very large (approx. 700gms)
Approx. 40gms baby or regular capers drained of brine
2 tsp caper brine
1 small fennel bulb shaved on a mandolin
A few fennel leaves, finely chopped (about 1 Tbsp)
About 8 – 10 basil leaves finely shredded (and a few small ones to decorate)
A splash of red wine vinegar
Good olive oil to drizzle
Maldon sea salt
Black pepper
About 10 – 12 white anchovy fillets (cut in half or left whole)

Directions

Preheat the oven to 180C / 350F and toss the shards of ciabatta in olive oil until lightly coated.
Spread this out on a small baking tray and toast for around 20 minutes until golden and crunchy.
Add a chopped garlic clove to the pan (tossing it through the bread) about 3 – 4 minutes before the croutons are finished (this prevents them from burning and going acrid).
The croutons can be made in advance. Store in a sealed container if you do.
When you are ready to serve your salad, cut up the room temperature tomatoes into different shapes.
This creates different textures and looks pretty. Place in a large bowl and add the drained capers, shaved fennel, fennel leaves & basil, a few splashes of red wine vinegar and a good drizzle of olive oil.
Season with salt and pepper and allow this to sit for a few minutes. This allows some of the juice from the tomatoes to be released which adds to the dressing.
Add the croutons and toss everything together lightly. Toss once more and then spread the salad out on a flattish serving platter. Lay the anchovies over the top and serve.

Panzanella Braai salad with fennel & capers

For more similar awesome braai salad recipes click here! more recipes…

braai salad ideas

½ ciabatta loaf torn into bite-size shards
A generous few glugs of a neutral/ mild-tasting olive oil
1 small garlic clove chopped (optional)
About 7 medium & small tomatoes (mixed heirlooms that are ripe) – If you use large then reduce the quantity by half to 3 – 4 very large (approx. 700gms)
Approx. 40gms baby or regular capers drained of brine
2 tsp caper brine
1 small fennel bulb shaved on a mandolin
A few fennel leaves, finely chopped (about 1 Tbsp)
About 8 – 10 basil leaves finely shredded (and a few small ones to decorate)
A splash of red wine vinegar
Good olive oil to drizzle
Maldon sea salt
Black pepper
About 10 – 12 white anchovy fillets (cut in half or left whole)

Directions

Preheat the oven to 180C and toss the shards of ciabatta in olive oil until lightly coated. Spread this out on a small baking tray and toast for around 20 minutes until golden and crunchy.
Add a chopped garlic clove to the pan (tossing it through the bread) about 3 – 4 minutes before the croutons are finished (this prevents them from burning and going acrid). The croutons can be made in advance. Store in a sealed container if you do.
When you are ready to serve your salad, cut up the room temperature tomatoes into different shapes. This creates different textures and looks pretty. Place in a large bowl and add the drained capers, shaved fennel, fennel leaves & basil, a few splashes of red wine vinegar and a good drizzle of olive oil.
Season with salt and pepper and allow this to sit for a few minutes. This allows some of the juice from the tomatoes to be released which adds to the dressing. Add the croutons and toss everything together lightly. Toss once more and then spread the salad out on a flattish serving platter. Lay the anchovies over the top and serve.

HOME

BRAAI RECIPES

BRAAI SALAD RECIPES

BRAAI CHICKEN RECIPES

BRAAI FISH RECIPES

BRAAI SIDE DISH RECIPES

BRAAI BROODJIE RECIPES

VEGAN BRAAI RECIPES

BRAAI STEAK RECIPES

BRAAI LAMB RECIPES

BRAAI POTATO SALAD RECIPES

BRAAI SALAD BRAAI PASTA SALAD RECIPES