salad for braai recipes

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

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

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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.

Falafel Chopped Braai Salad

Vegans and meat lovers will both love this original braai recipes idea, perfect for both summer and winter braai´s

Ingredients

2 c. canola oil, for frying
2 cloves garlic
1 medium yellow onion, chopped
4 1/2 c. packed baby spinach, divided
2 x 15-ounce cans chickpeas, rinsed
2 tbsp. all-purpose flour
1 tsp. ground cumin
1 tsp. ground coriander
Kosher salt
6 oz. roughly torn baguette (about 4 cups)
2 pt.
(4 cups) grape tomatoes, quartered
1/4 red onion, finely chopped
2 tbsp. fresh lemon juice
2 tbsp. olive oil

Directions

Heat oven to 425°F. Attach a deep-fry thermometer to a small pot, add canola oil and heat to 350°F.
In a food processor, pulse garlic, yellow onion and 1/2 cup spinach until very finely chopped.
Add chickpeas, flour, cumin, coriander and 1/2 teaspoon salt and pulse to combine (chickpeas should be chopped but coarse). Form mixture into 2-Tbsp balls and fry in batches until golden brown, turning as necessary, 4 minutes. (Note: Oil must remain between 200c and 260c or balls will fall apart; adjust heat as needed.)
In a food processor, pulse baguette to form coarse crumbs; transfer to baking sheet and toast until dry and crisp, 5 to 7 minutes.
Meanwhile, in a medium bowl, combine tomatoes, red onion, lemon juice, olive oil, 1/4 teaspoon salt and 1/2 teaspoon pepper.
Finely chop remaining 4 cups spinach and fold into salad. Top with crumbs and serve with falafel.

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

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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.

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.

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