Christmas Braai Greek Salad
This greek salad recipe is a bright, crunchy side for a Christmas lunch when the braai is lit and nobody wants another hot dish. A splash of lemon in the dressing keeps the tomatoes and salty feta tasting fresh.
Use ripe tomatoes and a firm cucumber, then cut everything into generous pieces rather than a fine dice. A broad platter lets the dressing reach the vegetables without burying the feta at the bottom.
Why it works on a South African Christmas table
The crisp vegetables offer a refreshing contrast to boerewors, grilled chicken or rich festive mains. There is no cooking involved, and most of the preparation can happen before guests arrive, leaving only the dressing and finishing touches for lunchtime.
Ingredients
For the dressing
Instructions
- 1Slice the red onion into fine half-rings. Cover with cold water and leave for 10 minutes while you work on the other ingredients.
- 2Remove the tomato cores, cut the larger tomatoes into rough chunks and halve the baby tomatoes. Place them in a large mixing bowl, including any juice left on the chopping board.
- 3Split the cucumber lengthways and cut into thick slices. Remove the pepper's stalk, seeds and pale ribs, then cut the flesh into short strips. Add both vegetables to the tomatoes.
- 4Whisk the vinegar, lemon juice, oregano and black pepper in a small bowl. Slowly whisk in the olive oil until the dressing looks evenly blended.
- 5Drain the onion and dry it with a clean kitchen towel. Add it to the vegetables with the olives, pour over the dressing and turn gently with two large spoons.
- 6Transfer the salad and its juices to a shallow serving platter. Break the feta into chunky pieces and distribute them over the top, followed by the parsley.
- 7Taste a forkful that includes feta before deciding whether to add salt. Serve straight away, spooning a little of the dressing from the platter over each portion.
Nutrition (per serving)
- Calories
- 310 kcal
- Carbohydrates
- 12.9 g
- Protein
- 7 g
- Fat
- 26.1 g
- Saturated fat
- 7.1 g
- Sugar
- 7.5 g
- Fibre
- 3.6 g
- Sodium
- 598 mg
- Cholesterol
- 36 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- For a head start, prepare the vegetables up to 4 hours ahead and refrigerate them in a covered container. Keep the dressing, feta and parsley separate until serving.
- Choose tomatoes that smell fragrant at the stalk end. If your cucumber has a very loose, watery centre, scoop that portion out before slicing.
- For an outdoor braai, bring out smaller portions and replenish from the fridge. Refrigerate perishables within 2 hours, or within 1 hour if the temperature is above 32°C.
- Serve with grilled meat or vegetable skewers and crusty bread for mopping up the tomato dressing.
Frequently asked questions
Can I use another colour of pepper?
Yes. Red or yellow pepper will give a sweeter result, while green pepper adds a slightly sharper crunch.
What can I use instead of red wine vinegar?
Replace it with the same amount of white wine vinegar. Alternatively, use another 15 ml lemon juice for an all-lemon dressing.
How long will leftovers keep?
If the salad has been kept safely chilled, store leftovers in a sealed container in the fridge and eat within 24 hours. The tomatoes will release more juice and the cucumber will soften, so it is best freshly dressed.
