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You can never go wrong with salads when it comes to barbecue sides. They don’t need to be served hot, and they go with almost anything off the grill. So here are a few BBQ salad ideas you can mix and match to serve alongside the rest of your grilled food lineup.
Best Salads for BBQ
You always need a few sides that pull their weight. These salads do that. They’re the kind of people who pile next to their burgers and come back for more.
Rice salad with roasted veg and herbs
Roast a mix of peppers, courgettes, and red onions until soft and slightly charred on a flat tray. Next, stir through with cooked rice—nothing too sticky, like basmati or long grain. Finish with chopped parsley or mint, and a drizzle of olive oil or lemon juice to stop drying out.
You can add chickpeas or crumbled feta if you want it a bit more filling, but it works just as well kept simple. It’s easy to make a large batch and it still tastes good even after sitting out for a bit. Perfect if you’re feeding a group or even BBQing for up to 100 people.
Tip: We’d go for a gas BBQ if cooking larger batches. A charcoal BBQ is nice if you want the greens to have a smokier flavour.
Classic potato salad with a tangy twist
Use new potatoes, Charlotte, Maris Peer, or any variety that doesn’t break up after boiling. Let them cool, then slice. Mix with spring onions, a spoonful of wholegrain mustard, and a splash of vinegar or lemon juice. This will give it tang to go with BBQ food. You can also throw in capers or chopped gherkins for an extra kick.
Pasta salad with pesto and cherry tomatoes
Cook the pasta, cool it, and stir with a bit of homemade or shop-bought pesto. Add halved cherry tomatoes and maybe some black olives or pine nuts for more texture. It doesn’t need much else, but grated cheese or a squeeze of lemon can lift it if it feels flat. And make sure the pasta isn’t overcooked so it doesn’t turn soft later!
Grilled corn and bean salad
This one is a good mix of smoky and fresh, especially if the BBQ has already been fired up. Grill whole corn until it starts to char. From there, cut it off the cob and toss with black beans, chopped peppers, and a bit of lime juice. Bulk it out with extras like red onion or cut-up herbs, but it works well as-is. It’s easy to prep in batches and doesn’t go soggy.
Cabbage slaw (not too sweet)
If you’re not into overly creamy or sweet coleslaw, this version keeps things a bit sharper and fresher. Shred a mix of red and white cabbage, add grated carrots, and toss it with lemon juice or cider vinegar. A small spoon of mayo or yoghurt can help bring it together, but you don’t need loads.
This kind of slaw adds crunch to the plate without feeling heavy. It also goes with pretty much anything from sausages to grilled chicken.
More Easy Salads for BBQ
These are extra sides that are easier to prep. A good way to add more to the spread, especially if you’re already making a couple of the main salads above.
Couscous with cucumber and mint
Couscous only takes a few minutes to prepare. Once it’s fluffed up, you can mix in diced cucumber and fresh mint straight away. Mix in some olive oil or lemon to keep the couscous light and not too dry.
This salad is light, easy to scale up, and doesn’t need chilling. A good addition when you’ve already got richer sides or mains on the go.
Baby leaf salad with mustard dressing
Start with a mix of baby leaves, then add a quick dressing made with mustard, oil, and vinegar. Toasted seeds or thinly sliced radishes are an easy way to add texture without making more work. Best prepped before serving, so the leaves stay fresh. Pairs well with about anything from the BBQ and gives the guests something fresher to go with.
Tomato, red onion, and basil salad
Ripe tomatoes taste better for this salad recipe. Halve them up with red onion and basil, then dress with olive oil and vinegar. Let it sit for about 10 minutes so the flavours soak in, but not much longer, or they’ll get mushy.
Coleslaw made better
Shop-bought coleslaw is fine on its own, but it’s easy to make it taste fresher. Throw in chopped apple, raisins, or toasted seeds to add some crunch and doesn’t taste flat. Shredded carrot or red cabbage can help fill it out if it looks a little sparse. Just keep an eye on the dressing; too many extras and it can get watery.
New potato and chive salad
This one skips the heavy mayo but still comes out full of flavour. After boiling and cooling, break the potatoes into bite-sized pieces. Dress with olive oil and fresh chives to finish.
The oil keeps it from feeling heavy, and the chives add a mild kick or flavour. A pinch of salt and maybe a vinegar drizzle can also help round everything off.
Round-up
Most of these BBQ salad ideas can be prepped ahead, served cold, and made in big bowls without much effort. Whether making one big batch or a mix of smaller bowls, you’ll have enough to feed everyone. Give one or two a go, and you’ll probably end up making them again!
Putting a menu together for a bigger event? These “Wedding BBQ Ideas for a Reception at Home” might help.
What do you think ?