The days are warmer, and everybody is feeling the festive season peeking around the corner. This means more dinners around the braai and yes…there is also the, “What must I make with the braai tjops? We can’t only eat that!”
Bored with your plain old Greek salad you always make? Well, we are! We love these salads we came across on the internet while looking for new menu ideas. Why don’t you give it a try, the next time you are having a braai? Simple and easy!
Sun Dried Tomato and Almond Couscous Salad
- 1 cup regular couscous
- 1 jar (190g) sundried tomatoes packed in oil, coarsely chopped
- 1 cucumbers, coined and halved
- 1 package/bag (140g) baby spinach, coarsely chopped
- 1/3 cup toasted almonds
- Optional: feta cheese
- 1/4 cup red wine vinegar
- 1 and 1/2 tablespoons Dijon mustard
- 1 clove garlic, minced
- 3 tablespoons freshly squeezed lemon juice
- 1/2 cup olive oil
- 1 teaspoon white sugar
- 1 teaspoon dried basil
- Prepare the couscous according to package directions. Fluff with a fork and then place in the fridge to cool down.
- Meanwhile, prepare the veggies: coarsely chop the sundried tomatoes, coin and halve the persian cucumbers, and remove stems then coarsely chop the spinach.
- If desired, toast the almonds: place the almonds in a dry skillet over medium heat and stir constantly until lightly fragrant watching carefully to not burn them
- Prepare the dressing: add all of the ingredients to a large mason jar. Place on the lid and shake everything to combine. Store in the fridge until ready to serve.
- To serve: add the cooled couscous to a large bowl. Add in the tomatoes, cucumbers, spinach, and toasted almonds. Gently toss everything to combine. Add the dressing (to desired preference) and toss to coat everything. If desired, add feta cheese. Serve immediately!
- If you aren’t eating this salad all in one event/sitting and want leftovers, only add almonds and dressing to what will be eaten. This salad doesn’t sit well with the dressing or almonds.
ROASTED PEACH PANZANELLA SALAD WITH BLISTERED TOMATOES
- 3 peaches diced and divided
- 1 1/2 pints cherry tomatoes divided
- 1/4 cup + 1 tablespoon of extra-virgin olive oil divided
- 4 cups bread cubes – we suggest cut cubes from an artisan sourdough loaf
- 2 tablespoons white wine vinegar
- 1 tablespoon raw honey
- 1/4 cup chopped basil
- 1/4 cup chopped dill
- 2 tablespoons chopped tarragon
- 1 tablespoon chopped oregano
- 2 cups baby spinach
- 1 cup baby arugula
- 1/2 cup crumbled goat’s cheese
- sea salt and black pepper
- Preheat your oven to 190°C. Line two baking sheets with foil. To one baking sheet, add 3/4 of the diced peaches. Toss with 1 tablespoon of oil and sprinkle with just a little fine sea salt. To the second baking sheet, add one pint of the cherry tomatoes. Toss with 1 tablespoon of oil and sprinkle with fine sea salt. Place both baking sheets in the oven. Roast the peaches for 15 minutes, tossing halfway through until soft and just beginning to brown. Remove from heat and set aside. Roast the tomatoes for 30 minutes, stirring halfway through, until they are cracked and blistered. Remove from heat and set aside.
- Cut the remaining 1/2 pint of cherry tomatoes in half. Set aside.
- On a third baking sheet lined with foil, add the bread cubes. Toss the cubes with 1 tablespoon of oil and season generously with salt and black pepper. Place them in the oven and cook for 30 minutes, tossing halfway through, until crispy and golden. Remove from heat and set aside.
- In a large bowl, whisk together the remaining 2 tablespoons of oil (add more if needed), vinegar, honey, basil, dill, tarragon and oregano. Season with salt and black pepper. Add the spinach, arugula, peaches (both roasted and raw diced), tomatoes (both blistered and raw), and bread cubes. Toss until fully coated and thoroughly mixed. Set aside at room temperature to allow flavors to meld for about a half hour before serving. Sprinkle with goat’s cheese and enjoy!
For more summer salads inspiration have a look here! Double the ingredients if you want to make a big salad.