What’s the secret to a great barbecue? Amazing BBQ sides you can pick and choose from, to complement whatever you’ve got cooking on the grill. From halloumi fries to smoky corn on the cob and coleslaw, these are the best of the best barbecue side dishes – both classic recipes and those with a twist.
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Potato wedges with spicy tomato sauce
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Grilled peaches and mozzarella
When peaches are in season, you must make the most of them. Just like melon, they pair well with salty, savory ingredients like mozzarella or prosciutto – this recipe suggests both, but opt for just mozzarella if the spread is already meat-heavy. You can griddle them too, and serve on a bed of arugula leaves.
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Corn on the cob
Sweetcorn is at its best in the summer months. You can cook it straight on the grill then smother it in spiced butter, like in this recipe. Or wrap it in foil already basted and grill for about 15 minutes.
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Grilled lettuce with buttermilk dressing
Placing halved lettuce heads cut-side-down on the grill gives them an irresistible charred flavor and texture – we guarantee it’ll be your new favorite salad. Especially when it’s smothered in a tangy, garlicky buttermilk dressing. If you don’t have buttermilk to hand, use the same amount of whole milk, add a generous squeeze of lemon juice and let it sit so it curdles slightly.
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Smoky black beans
Earthy, salty, smoky and filling – these beans are just the ticket if it’s a bit fresh out or you’re having an evening barbecue. Best of all, all the ingredients are from the pantry so you probably already have everything you need.
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Coleslaw
A bowl of coleslaw is an incredibly easy barbecue side dish and always a winner. It’s as simple as one, two three: first, mix sliced red cabbage, white cabbage and grated or thinly sliced carrot; then combine with mayonnaise and seasoning; and finally pop in the refrigerator until you’re ready to eat.
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Classic potato salad
Go traditional with a rich and creamy potato salad, balanced with scallions, perhaps some chives or dill, and chopped pickled cucumber. You can cut down the richness by using half mayo and half Greek yogurt.
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Watermelon and feta
Refreshing watermelon works in a salad so well. Because of its sweetness, it pairs with salty cheeses such as feta or young goats’ cheese. Add some pitted black olives, fresh mint and finely sliced red onion, and dress simply with red wine vinegar and olive oil. Or follow our recipe which suggests flashing the feta under a grill before tossing through the salad and adding croutons.
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Caesar salad
A homemade Caesar dressing beats anything you can buy – plus it’s so simple to make, especially if you whip it up in a food processor. You can also make it up to three days in advance, keeping it in a sealed container in the refrigerator. The croutons will also keep in an airtight container for up to three days, if you really want to prep ahead.
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Chana chaat
This Indian street food snack also makes an excellent barbecue side, cutting through a rich, meat-heavy spread. Lemon-drenched chickpeas are mixed with red onions, tomatoes and potatoes, then it’s showered in pomegranate seeds and a sharp tamarind sauce. The chaat masala seasoning’s star ingredients are mango powder and toasted, crushed cumin seeds.
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Red pepper tabbouleh
Bulgar wheat is quick to cook and great combined with a few other ingredients in tabbouleh, a Levantine salad. This recipe is super simple: the grain is tossed with scallion, red pepper and a drizzle of olive oil. It can be served hot or cold.
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Grilled halloumi with beetroot and gremolata
Roasting the beetroot will give it a more earthy depth of flavor but if you’re short on time, it’s fine to swap it for ready-cooked, store-bought beets. In this dish, the salty griddled halloumi (which you could cook on the barbecue) is the perfect contrast to the vegetable’s sweetness, while the parsley, walnut and lemon zest gremolata adds a welcome brightness.
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Carrot and apple salad
A food processor makes easy work to grate the apple and carrots for this bright salad. If you don’t have one, use a box grater instead. The zippy dressing is made from lemon juice, salt, brown sugar and oil and the finishing touches are a scattering of chopped scallions and toasted walnuts. It’ll keep for a couple of days in the refrigerator if you want to prep ahead for a barbecue.
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Beetroot, orange and fennel salad
This salad is sunshine on a plate. It radiates brightness in color and flavor, thanks to sweet golden beetroot, zesty orange segments and bitter fennel. The beets are roasted with aromatics like thyme and garlic for even more oomph. An orange juice and ginger dressing rounds out the dish.
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Baked sweet potato
This warm baked sweet potato salad will steal the show with its bold flavors. Tamari (similar to soy sauce), lime juice and chilies make it citrusy, salty and spicy. Roasted peanuts add crunch and a handful of cilantro and mint keep it fresh.
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Roasted peppers with burrata
The heat of the oven (or the barbecue) makes red peppers soft and super sweet, and hot ‘nduja (spreadable cured pork) begins to melt. Once it’s out, top with cool and creamy burrata and serve alongside grilled meats and ciabatta.
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Fattoush
This Middle Eastern salad isn’t complicated at all. Thin slices of grilled pitta bread are mixed with cucumber, tomatoes, fresh herbs and a few more vegetables. It’s generously doused in olive oil and lemon, and finished with a pinch of sumac.
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Roasted chickpeas
Versatile and high in protein, a tin of chickpeas makes a quick side dish. Once they are drained and rinsed, toss in olive oil and paprika then roast in a hot oven until just crisp. Add to chopped tomatoes, roasted red peppers, black olives or whatever vegetable you fancy, plus plenty of seasoning.
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Mango and chili coleslaw
Let’s face it – most shop-bought coleslaw is sloppy and lacks crunch. Fresh is the way to go. You can use any vegetable with bite: red cabbage, carrots, white cabbage, onions, and yes, even sprouts, when in season. Our Caribbean-inspired recipe also includes mango and a really good kick of chili.
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Beetroot salad with feta and hazelnuts
Gone are the days of soggy beetroot doused in malt vinegar – buy it vacuum-packed for a speedy side dish. Serve it in a big bowl layered with feta, toasted walnuts, arugula and a drizzle of balsamic glaze, and let everyone help themselves.
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New potatoes with mint and chives
Rich and creamy potato salads not your thing? Try a lighter version with a vinaigrette-style dressing. Be sure to add the dressing when the potatoes are still warm, whether you’re serving it hot or cold, so it can be fully absorbed.
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Cajun wedges
The taste of the Deep South and pit barbecue country, Cajun spicing pairs perfectly with potatoes. You can use white or sweet potatoes. Cut into wedges or fries (don’t bother peeling them), toss in oil then add plenty of spice. You can even buy it pre-mixed.
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Grilled avocado salad
Grilling avocado might not be something you’ve considered before, but it gives them lovely grill marks and is a great way to soften ones that aren’t quite ripe yet. Pair with a tahini dressing, broccoli, carrots, wild rice and cherry tomatoes in this stunning salad.
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Potato salad (with a twist)
Everyone will want to know the mystery ingredient in this irresistible potato salad. We’ll let you into the secret – it’s garlic and herb soft cheese. The store-bought creamy cheese replaces traditional mayo in the dressing. Chopped celery, red onion, capers and herbs are also added into the mix.
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Fennel and pear salad
Fennel is so underrated but loved in southern Mediterranean countries. Its deep, aniseed flavors make it the perfect partner for barbecued fish. Try it raw in a salad with finely sliced pear, arugula, a squeeze of lemon and drizzle of olive oil. It would also be lovely with pomegranate seeds and goats’ cheese.
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Classic tabbouleh
The key ingredient in a classic tabbouleh is flat leaf parsley – tons of it – so don’t be surprised by the amount in this recipe. It also needs fresh lemon juice, mint, tomatoes, olive oil and warming cinnamon.
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Tomato salad
You can’t beat a great tomato salad. You should store tomatoes out of the refrigerator because cold temperatures dull their flavor, but if you’ve kept them in there, make sure they’re at room temperature before preparing and serving. Good-quality tomatoes don’t need much – add your best extra-virgin olive oil, a little sweet balsamic, plenty of sea salt and black pepper.
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Asparagus, kale and quinoa
This pretty-as-a-picture side dish will go with anything you decide to barbecue. Cook quinoa in stock rather than water to add more flavor, then make a really punchy dressing. Add blanched kale and asparagus, then top with pomegranate seeds.
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Bean salad
A selection of canned beans – black beans, kidney beans and cannellini beans – makes one of the speediest and cheapest salads. Make a dressing with oil and cider vinegar (three parts oil to one part vinegar), a drizzle of honey and season well. Toss it all together then add some chopped, flat leaf parsley.
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Grilled asparagus
When it’s in season, fresh asparagus is truly spectacular. Chop off the woody ends then grill on the edge of the coals, or on a griddle plate. It only takes a few minutes, then serve with a squeeze of lemon and melted butter.
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Greek salad
This classic salad traditionally contains very few ingredients – ripe tomatoes, cucumber, red onion, black olives, feta and dried oregano, dressed with olive oil and lemon. You can prepare it a day in advance too but we’d suggest deseeding the cucumber so it doesn’t make the salad watery.
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Roasted vegetables
We love a dish you can chuck in the oven and forget about. Red onions, red peppers, eggplants, zucchini, beetroot and butternut squash all work well together. Toss in olive oil, seasoning and fresh rosemary, then roast in a hot oven for about 45 mins.
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Celeriac remoulade
Celeriac remoulade is a classic French recipe which takes around 15 minutes to make and has only four ingredients. Mix together good-quality mayonnaise with wholegrain mustard. Add the juice of a lemon, plenty of sea salt and black pepper. Now peel and coarsely grate the celeriac into the sauce.
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Marinated eggplant
In this Sicilian-style salad, eggplant is grilled then marinated in oil, lemon juice, vinegar, garlic, toasted pine nuts and raisins. Our recipe calls for baby eggplant but the regular variety is fine too. It’s served cold – perfect for making ahead of time.
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Elote-inspired corn
Elote is Mexican street corn on a cob, which is smothered in a creamy sauce and sprinkled with crumbled cheese, chili powder and a squeeze of lime juice. For this take on the dish, grilled corn is brushed with a butter, lime juice, garlic, paprika and chili powder mix, then topped with garlic and herb soft cheese.
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Halloumi fries
If you thought you couldn’t get better than grilled halloumi, think again. Coated in flour and deep-fried, the semi-hard, salty cheese is even more moreish. The perfect snack to nibble on while the meats are grilling.