Green and Greek salads are favourites all year in Mzansi, but summer brings them to life. With fresh, colourful ingredients and the freedom to build your own bowl, salads become a playful mix of flavour and choice.
Some love a tangy, creamy finish, while others prefer light, herb-infused touches with a hint of oil. The right dressing can turn a simple salad into something truly memorable.
A green salad is a simple yet refreshing mix of fresh greens and vegetables. Anele Jili, head chef at Arusha Lodge in Dundee, KwaZulu-Natal, says typical ingredients include leafy greens such as lettuce, kale, spinach, or arugula, along with cucumbers, tomatoes, onions, bell peppers, and carrots, all chosen according to your taste.
Feta cheese or olives are optional, she adds, and you can also include proteins such as grilled chicken, nuts, seeds, or cheese to make the salad more filling.
“The beauty of a green salad is that you can customise it to your taste and dietary preferences.”
Anele Jili
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Mix and match to your taste
Chef and TV host Nwabisa Lisa, founder of KwaLisa Soulfood in Tableview, Cape Town, says green and Greek salads are quite alike, with one key difference: a traditional Greek salad does not include lettuce.
The main difference, she explains, is in the dressing, which can vary widely, from vinaigrettes to creamy sauces, or simply olive oil and lemon.
“The flavour is usually lighter and fresher, with the greens as the main star.”
For years in the hospitality industry, Lisa has relied on a simple dressing that works well with both green and Greek salads.
She recommends:
125ml vinegar
1 spoon of honey
2 tablespoons of oil
Salt and pepper to taste
“Just mix everything together and stir. This dressing is simple and well-balanced. The vinegar gives a tangy kick, the honey adds a touch of sweetness, and the oil creates a smooth, silky texture,” Lisa says.
She adds that salt and pepper bring all the flavours together. Drizzle it over your salad, and it is ready to serve.
From exotic flavours to proper storage
With just a few simple ingredients, you can make a fresh homemade green salad dressing using pineapple, lemon juice, olive oil, and chutney, says Sisanda Tofile, founder of Intombi Catering in Khayelitsha, Cape Town.
She explains that you simply blend the pineapple with lemon juice, then stir in a few spoons of olive oil and chutney for flavour. The exact measurements can be adjusted depending on the size of your salad bowl.
“This dressing brings a bright, refreshing sweetness from the pineapple, balanced with the zesty lift of lemon.”
Sisanda Tofile
She further notes that the olive oil adds a smooth, velvety finish, while the chutney brings a gentle, savoury note that perfectly ties all the flavours together.
Homemade salad dressings need proper storage, notes registered dietitian Kulani Mtileni, founder of Dietitians24 in Polokwane, Limpopo.
“Nothing beats a glass jar when it comes to storing anything from ranch to raspberry vinaigrette.”
He advises choosing the right size container, as a jar that is too large can cause the dressing to oxidise faster. “Homemade dressings usually won’t last more than three to four days.”
However, the shelf life depends on the ingredients, Mtileni adds. Creamy dressings made with dairy or eggs may spoil faster than vinaigrettes, and even acidic vinaigrettes should be used quickly if they contain fresh ingredients like garlic.
Siphokazi’s Greek dressing
Siphokazi Gcwabaza, founder of Siphokazi’s scrumptious dishes in Mariannhill, KwaZulu-Natal, shares her homemade Greek salad dressing.
Ingredients:
- Fresh cilantro (coriander)
- Lime juice
- Olive oil
- Garlic
- Honey
- Ground coriander
- Salt and pepper
Method:
- Combine all ingredients in a blender or food processor.
- Blend until smooth and creamy.
If the dressing is too thick, add a tablespoon of olive oil at a time until it reaches your desired consistency.
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