10+ Side Salad Recipes for BBQ to Freshen Up Your Summer Feasts

When planning a BBQ, side salads can be a great addition to your spread. They not only complement grilled meats but also add a refreshing contrast to heavier dishes. These salads are easy to prepare and can be made ahead of time, allowing you to enjoy the gathering without stress.

With so many types and flavors, finding the right side salad can elevate your cookout experience. Whether you prefer classic potato salad or a vibrant garden mix, there is something for everyone to enjoy. Explore various recipes that cater to different tastes and dietary needs for a memorable BBQ.

1) Mediterranean Orzo Salad

Mediterranean Orzo Salad is a refreshing dish perfect for your barbecue. It combines orzo pasta, fresh vegetables, and zesty dressing to create a delicious side. You’ll love how easy it is to make and how well it pairs with grilled foods.

Start with cooked orzo pasta as the base. Add vibrant ingredients like cherry tomatoes, cucumbers, and red onions. Pitted olives and feta cheese add a nice touch of flavor. Season it with fresh herbs like basil and parsley.

A simple lemon vinaigrette helps tie everything together. It adds a bright and tangy taste, making each bite delightful.

This salad is not only tasty but also healthy. It works well as a side dish for barbecue or as a light main course.

Ingredients

• 16 ounces uncooked orzo pasta
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 red onion, chopped
• 1 cup pitted olives
• 1 cup feta cheese, crumbled
• 2 cloves garlic, minced
• Salt and pepper to taste
• ¼ cup fresh basil, chopped
• ¼ cup fresh parsley, chopped
• ¼ cup lemon juice
• ½ cup olive oil

Cooking Instructions

1. Cook the orzo pasta according to package instructions. Drain and let it cool.
2. In a large bowl, combine the cherry tomatoes, cucumber, red onion, olives, and feta cheese.
3. Add the cooled orzo to the bowl.
4. In a small bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper.
5. Pour the dressing over the salad and toss gently.
6. Stir in basil and parsley. Serve chilled or at room temperature.

2) Avocado Lime Coleslaw

Avocado lime coleslaw is a fresh and tasty side dish. It’s perfect for adding color and flavor to your BBQ spread.

Start with crunchy cabbage and vibrant green avocados. This adds texture and a creamy taste without using heavy dressings. A squeeze of lime juice brightens it up nicely.

You can also add some chopped spring onions for a bit of sharpness. If you like spice, consider mixing in some jalapeños.

This coleslaw works well as a side dish or as a topping for tacos. It’s simple to prepare and light on the stomach.

Ingredients

• 2 cups shredded cabbage
• 1 ripe avocado
• 2 tablespoons lime juice
• 1 tablespoon apple cider vinegar
• 1 tablespoon mustard
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 cup chopped spring onions

Cooking Instructions

1. In a blender, combine avocado, lime juice, vinegar, mustard, oil, salt, and pepper. Blend until smooth.
2. In a bowl, add shredded cabbage and spring onions.
3. Pour the avocado mixture over the cabbage.
4. Mix thoroughly and serve immediately.

3) Grilled Peach Caprese

Grilled Peach Caprese is a refreshing side dish perfect for your BBQ. The sweetness of the peaches pairs well with savory mozzarella and fresh basil.

To start, wash and slice ripe peaches into half-inch thick slices. Grill them on medium heat (about 350°F or 175°C) for about 2-3 minutes on each side until you see nice grill marks and they soften a bit.

Next, slice fresh mozzarella into quarter-inch thick pieces. Layer the grilled peaches and mozzarella on a platter. Add a sprinkle of fresh basil for flavor.

Drizzle with olive oil and balsamic vinegar to enhance the taste. This colorful dish brings summer flavors to your table!

Ingredients

• 2 ripe peaches
• 8 oz fresh mozzarella
• Fresh basil leaves
• Olive oil
• Balsamic vinegar

Cooking Instructions

1. Preheat your grill to medium heat (350°F or 175°C).
2. Wash and slice peaches into half-inch thick slices.
3. Grill peach slices for 2-3 minutes per side.
4. Slice mozzarella into quarter-inch thick pieces.
5. Layer grilled peaches and mozzarella on a platter.
6. Add fresh basil, drizzle with olive oil and balsamic vinegar.

4) Spicy Thai Cucumber Salad

This Spicy Thai Cucumber Salad is a refreshing addition to your BBQ. The cool cucumbers paired with a tangy dressing make it perfect for warm days.

You will need small cucumbers, shallots, white vinegar, sugar, and salt. The balance of flavors brings a delightful kick to your meal.

Start by slicing the cucumbers and shallots. Then, make the dressing by heating vinegar, sugar, and salt until they dissolve. Pour it over the veggies and let everything sit for a while to blend the flavors.

Enjoy this salad as a cool side dish that compliments grilled meats. It’s sure to be a hit!

Ingredients

• 2 small cucumbers
• 1 shallot
• 1/2 cup white vinegar
• 2 tablespoons sugar
• 1 teaspoon salt

Cooking Instructions

1. Slice the cucumbers and shallot thinly.
2. In a saucepan, combine vinegar, sugar, and salt over medium heat.
3. Stir until the sugar and salt dissolve.
4. Remove from heat and let cool.
5. Pour the dressing over the cucumber and shallots. Mix well.
6. Let sit for at least 15 minutes before serving.

5) Tangy Dill Potato Salad

Tangy Dill Potato Salad is a refreshing side dish perfect for barbecues. Its bright flavors and creamy texture make it a favorite among guests. You’ll love how easy it is to prepare.

To start, you will need some potatoes. Choose waxy potatoes for the best texture. Boil them until fork-tender, then cool and chop into chunks.

Next, prepare the dressing. Combine mayonnaise with Dijon mustard and fresh dill for a zesty kick. You can also add a splash of vinegar for extra tang.

Toss the potatoes with the dressing, and don’t forget to mix in some chopped red onions and celery for crunch. This salad can be made ahead of time, which makes it great for meal prep.

Ingredients

• 2 pounds (900g) waxy potatoes
• 1 cup (240ml) mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons fresh dill, chopped
• 1 tablespoon vinegar
• 1/2 cup (75g) red onion, chopped
• 1/2 cup (75g) celery, diced

Cooking Instructions

1. Boil the potatoes in salted water until fork-tender.
2. Drain and cool the potatoes, then chop into chunks.
3. In a bowl, mix mayonnaise, Dijon mustard, dill, and vinegar.
4. Combine potatoes with the dressing, onion, and celery.
5. Chill before serving. Enjoy!

6) Quinoa Tabbouleh

Quinoa Tabbouleh is a fresh and healthy salad that works perfectly as a side for your BBQ. Instead of bulgur wheat, you use quinoa, making it gluten-free. This salad is packed with herbs and vegetables, giving it a vibrant flavor.

You can customize it with your favorite ingredients. Use parsley, mint, cucumbers, tomatoes, and green onions for a classic taste. A tangy lemon dressing brings it all together, making each bite refreshing.

Quinoa is not just tasty; it is also nutritious. It’s high in protein and fiber, which adds to the health benefits of this dish.

This salad pairs nicely with grilled meats and is a great option for summer cookouts.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 cup parsley, chopped
• 1/2 cup mint, chopped
• 1 cucumber, diced
• 1 cup tomatoes, chopped
• 4 green onions, sliced
• 1/4 cup olive oil
• Juice of 2 lemons
• Salt to taste

Cooking Instructions

1. Rinse quinoa under cold water.
2. In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat to medium-low and simmer for about 15 minutes.
3. Fluff quinoa with a fork and let it cool.
4. In a large bowl, mix cooled quinoa with parsley, mint, cucumber, tomatoes, and green onions.
5. Drizzle olive oil and lemon juice over the salad.
6. Add salt to taste and toss well. Serve chilled.

7) Mexican Street Corn Salad

Mexican Street Corn Salad is a delicious and vibrant dish perfect for BBQs. It combines sweet corn, creamy dressing, and zesty flavors. This salad is easy to make and adds color to your table.

You start by grilling fresh corn until it’s slightly charred. This gives it a smoky taste that is key to the dish. After cooling, you can cut the kernels off the cob.

Next, mix the corn with diced red onion, chopped cilantro, and a jalapeño for some heat. Drizzle lime juice over the mix, followed by mayonnaise and crumbled cotija cheese. Sprinkle with chili powder to enhance the flavor.

This salad is great as a side dish or as a dip with tortilla chips. Your guests will love its fresh taste and lovely colors!

Ingredients

• 4 ears of fresh corn
• 1 jalapeño, diced
• 1/2 cup red onion, diced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons lime juice
• 1/2 cup mayonnaise
• 1/2 cup crumbled cotija cheese
• 1 teaspoon chili powder

Cooking Instructions

1. Preheat the grill to high heat (about 450°F/232°C).
2. Grill the corn for 2-3 minutes, turning until all sides are charred.
3. Let the corn cool, then cut the kernels off the cob.
4. In a bowl, combine the corn, jalapeño, red onion, and cilantro.
5. Add lime juice, mayonnaise, cotija cheese, and chili powder. Mix well.
6. Serve immediately or chill before serving. Enjoy!

8) Watermelon Feta Mint

Watermelon Feta Mint salad is a refreshing choice for your BBQ. The sweet watermelon pairs perfectly with the creamy feta cheese and fresh mint leaves. This salad is not only vibrant but also super easy to make.

To prepare, start by cutting the watermelon into bite-sized cubes. Next, crumble some feta cheese over the top. Finally, sprinkle fresh mint leaves for a burst of flavor.

This salad can be served right away or chilled in the fridge for a short time. It makes a great side dish alongside grilled meats or as a light snack.

Ingredients

• 8 cups watermelon, cut into 1-inch cubes
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh mint leaves, thinly sliced

Cooking Instructions

1. Cut the watermelon into 1-inch cubes and remove any seeds.
2. Place the watermelon cubes in a large bowl.
3. Sprinkle crumbled feta cheese over the watermelon.
4. Add thinly sliced mint leaves on top.
5. Toss gently to combine. Enjoy!

9) Roasted Beet and Goat Cheese

Roasted beet and goat cheese salad is a delicious and colorful addition to your BBQ table. The sweetness of the beets pairs perfectly with the creamy goat cheese.

To start, wrap each beet in aluminum foil, drizzle with olive oil, and sprinkle with salt and pepper. Then, roast them in the oven at 400°F (200°C) for 40 to 90 minutes, depending on their size. Once they’re tender, let them cool before peeling and slicing.

For the salad, mix the roasted beets with fresh greens. Add crumbled goat cheese on top for a creamy texture. You can also toss in some toasted walnuts for crunch.

Drizzle with balsamic vinaigrette for a tangy finish. This salad not only tastes great but also looks vibrant and inviting.

Ingredients

• Beets
• Olive oil
• Salt
• Pepper
• Fresh greens
• Goat cheese
• Toasted walnuts
• Balsamic vinaigrette

Cooking Instructions

1. Preheat the oven to 400°F (200°C).
2. Wrap each beet in aluminum foil.
3. Drizzle with olive oil and sprinkle with salt and pepper.
4. Roast the beets for 40 to 90 minutes until tender.
5. Let them cool, peel, and slice.
6. Toss with fresh greens, goat cheese, and walnuts.
7. Drizzle with balsamic vinaigrette before serving.

10) Asian Sesame Slaw

Asian Sesame Slaw is a refreshing side dish perfect for BBQs. It brings a zesty crunch that complements grilled meats nicely. You can make it quickly with fresh veggies and a tasty sesame dressing.

Start by chopping up some red cabbage, carrots, and bell peppers. These colorful veggies will add both taste and visual appeal to your meal.

For the dressing, mix together apple cider vinegar, sugar, toasted sesame oil, and a pinch of salt. This blend creates a sweet and tangy flavor that balances the crunch of the vegetables.

Top your slaw with toasted sesame seeds for added texture. It’s simple, but the flavors are delightful.

Ingredients

• 1 cup red cabbage, shredded
• 1 carrot, grated
• 1 bell pepper, sliced
• ½ cup apple cider vinegar
• 3 tablespoons sugar
• 2 tablespoons toasted sesame oil
• ¼ teaspoon kosher salt
• 2 tablespoons toasted sesame seeds

Cooking Instructions

1. In a large bowl, combine red cabbage, carrot, and bell pepper.
2. In a separate bowl, whisk together vinegar, sugar, sesame oil, and salt.
3. Then, pour the dressing over the veggies and toss well.
4. Finally, sprinkle with toasted sesame seeds before serving.