Truth is, most BBQ salads are an afterthought. A sad bowl of bagged lettuce. Coleslaw from a tub. Maybe a few halved cherry tomatoes if someone’s feeling fancy.
But when you’re already firing up the grill and putting care into the meat, why not give your sides a little love too?
Here are 6 easy, no-nonsense salad recipes I’ve made again and again during BBQ season. They’re big on flavour, low on faff, and even the kids will try them (mostly).
1. Smoky Corn & Feta Salad
🔥 Perfect with grilled chicken or burgers
Ingredients:
- 4 corn on the cob (or 2 tins of sweetcorn)
- 1 red pepper, diced
- 100g feta, crumbled
- Juice of 1 lime
- Handful of chopped coriander or parsley
- Olive oil, salt & pepper
How to make it: If you’ve got the BBQ going, char the corn directly on the grill. Cut off the kernels and mix with the rest of the ingredients. If using tinned, drain and toast them in a hot pan for a few mins first.
Sorted Dad tip: Make this ahead—it tastes even better after 30 mins in the fridge.
2. Crunchy Slaw with a Twist
🔥 A sharp, fresh alternative to gloopy shop-bought coleslaw
Ingredients:
- ½ red cabbage, shredded
- 2 carrots, grated
- 1 apple, finely sliced
- 2 tbsp mayo + 2 tbsp Greek yoghurt
- 1 tsp Dijon mustard
- Squeeze of lemon juice
- Salt & pepper
How to make it: Toss everything together in a big bowl. The apple gives it sweetness and crunch. Goes with everything from ribs to veggie kebabs.
Sorted Dad tip: Make extra—this keeps for a couple of days and is great in wraps or with leftover BBQ meats.
3. Caprese Salad (But Make It British)
🔥 Ideal with lamb or grilled halloumi
Ingredients:
- Vine tomatoes, sliced
- Sliced mozzarella or torn burrata
- Fresh basil (or even baby spinach)
- Olive oil, balsamic glaze, salt
How to make it: Layer it all on a platter. Drizzle with oil and balsamic. Simple but properly summery.
Sorted Dad tip: Add sliced strawberries or peaches for an upgrade—trust me.
4. Herby Potato Salad with Mustard Dressing
🔥 The salad that always gets demolished
Ingredients:
- 750g new potatoes, halved
- 2 spring onions, chopped
- Handful of fresh parsley or dill
- 1 tbsp wholegrain mustard
- 1 tbsp white wine vinegar
- 2 tbsp olive oil
- Salt & pepper
How to make it: Boil potatoes till tender. While still warm, toss with dressing and herbs. Serve warm or chilled.
Sorted Dad tip: Add chopped gherkins or crispy bacon if you want to go next level.
5. Couscous Salad That’s Actually Filling
🔥 Great for veggie guests or as a leftover lunch
Ingredients:
- 1 cup couscous
- 1 cup boiling water or veg stock
- ½ cucumber, diced
- ½ red onion, finely chopped
- Handful of cherry tomatoes, halved
- 1 lemon, juiced
- 1 tbsp olive oil
- Mint, parsley or coriander (whatever’s handy)
How to make it: Pour hot water over couscous, cover, and let it sit for 5 mins. Fluff with a fork, mix everything together, season to taste.
Sorted Dad tip: Add grilled halloumi, leftover meat or chickpeas to bulk it up.
6. Simple Grilled Veg & Pesto Pasta Salad
🔥 The one that disappears first from the table
Ingredients:
- 250g short pasta (penne, fusilli, etc.)
- 1 courgette, sliced
- 1 red onion, cut into chunks
- 1 red pepper, chopped
- 3 tbsp green pesto
- Olive oil, salt & pepper
- Optional: pine nuts, parmesan shavings
How to make it: Cook pasta, drain and cool. Toss chopped veg in olive oil and grill until charred. Mix everything together with pesto and season to taste.
Sorted Dad tip: This is a crowd-pleaser. Make it in bulk and serve cold or room temp.
Final Thought: Salads Don’t Have to Be Boring
With a few tweaks and zero faff, these salads actually make people go back for seconds. And honestly—when was the last time someone said that about shop-bought coleslaw?
So next BBQ, bring one of these to the table. It might not outshine the brisket, but it’ll get noticed.
The Sorted Dad 
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