Salads make fantastic side dishes—they’re light, refreshing, and pair beautifully with all kinds of grilled meats. Best of all, some can even be prepared right on the grill while your main course is cooking. That’s why we’ve put together a list of four salads that are sure to elevate your barbecue experience and become crowd favourites this summer.
White Bean Salad with Eggplant and Zucchini
The ingredients:
- 1 Pint of cherry tomatoes
- Extra-virgin olive oil
- Salt
- 1 Medium sized eggplant, cut lengthwise, into slices of about a finger size
- 3 Medium sized zucchinis, cut lengthwise, into slices of about a finger size
- 1 Large onion, cut crosswise, into slices of about a finger size
- Freshly ground black pepper
- 1 Teaspoon of finely chopped fresh thyme
- 2.5 Tablespoons of white wine vinegar
- 2 Tablespoon of chopped fresh basil
- 1 Teaspoon of minced garlic
- 3 Cans of white bean, rinsed and drained
White bean salad with eggplant and zucchini preperation.
1. Prepare the grill:
Set your grill for direct cooking over medium heat, up to 205⁰C. Place a perforated grill pan on the grill and allow it to preheat for 10 to 15 minutes.
2. Season the vegetables:
In a bowl, toss the cherry tomatoes with ½ teaspoon of extra-virgin olive oil and a pinch of salt.
Using a basting brush, coat the zucchini, eggplant, and onion slices with olive oil on both sides. Season with salt, pepper, and ½ teaspoon of dried thyme.
3. Grill the vegetables:
Place the eggplant, zucchini, and onion slices directly on the cooking grates. Grill for about 10 minutes, turning occasionally, until grill marks appear and the vegetables are tender.
At the same time, grill the cherry tomatoes in the preheated grill pan for about 5 minutes, or until lightly charred.
4. Cool and chop:
Remove all the vegetables from the grill and let them cool slightly. Once they’re cool enough to handle, chop the eggplant, zucchini, and onions into 1 cm cubes.
5. Assemble the salad:
In a large bowl, combine the vinegar, the remaining thyme, 1 teaspoon of basil, and the minced garlic. Slowly whisk in 5 tablespoons of olive oil until the dressing is well emulsified. Season with salt and pepper to taste.
Add the chopped zucchini, eggplant, onion, and beans to the bowl, and gently toss to coat with the dressing. Carefully fold in the grilled cherry tomatoes, taking care not to crush them.
Finish by garnishing the salad with the remaining basil. This salad can be served warm or at room temperature.
Smoked Chicken Salad
The ingredients:
- 1 Whole chicken
- ¾ cup of your favourite mayonnaise
- 1 Teaspoon of Dijon mustard
- ½ cup of grapes cut in quarters
- 1 Celery stalk
- ½ Cup of chopped walnuts
- Juice of half a lemon
- ¼ Cup of chopped dried cherries
- 1 Teaspoon of Tabasco Sauce
- ½ Teaspoon of salt
- ¼ Teaspoon of coarsely grounded black pepper
Smoked Chicken Salad Preparation
1. Prepare the chicken:
Start by removing the backbone and sternum from the chicken so it can lay flat on the grill—this spatchcocking technique ensures faster and more even cooking. Season the chicken thoroughly with a mixture of garlic powder, salt, pepper, and olive oil. Rub the seasoning well into the meat, then let it rest for at least one hour to absorb the flavors.
2. Smoke the chicken:
Place the chicken skin-side up on a smoker or grill preheated to 120⁰C. Smoke until the internal temperature reaches 75⁰C. For richer flavor, use aromatic wood chunks like apple, hickory, or cherry.
3. Cool and shred:
Once the chicken is cooked, allow it to cool slightly. Remove the meat from the bones and cut it into bite-sized cubes.
4. Make the salad:
In a large bowl, combine the cubed chicken with mayonnaise, a dash of Tabasco sauce, Dijon mustard, grapes, chopped celery, walnuts, lemon juice, and dried cherries. Season with salt and pepper to taste. Stir everything together until the mixture is well combined and evenly coated.
Creamy Grilled Sweet Potato Salad
The ingredients:
- 1.5 Kg of sweet potatoes
- 2 Tablespoons of extra-virgin olive oil
- 1 Teaspoon of salt
- ½ Teaspoon of coarsely ground black pepper
- 1 Cup of plain Greek yogurt
- ¼ Cup of your favourite mayonnaise
- 2 Tablespoons of cider vinegar
- 2 Teaspoons of Dijon mustard
- 2 Tablespoons of finely chopped fresh chives
Creamy grilled sweet potato salad preparation
1. Preheat the grill:
Set your grill to medium-low heat (about 180⁰C) and allow it to preheat for 10 minutes. Place a perforated grill pan on the grill as it heats.
2. Prepare the dressing:
In a large bowl, whisk together the mayonnaise, yogurt, vinegar, and mustard until smooth and well combined. Cover and refrigerate the sauce while you prepare the sweet potatoes, allowing it to chill and the flavors to develop.
3. Season the sweet potatoes:
In a separate bowl, whisk together the olive oil, salt, and black pepper. Slice the sweet potatoes into rounds about 2 cm thick, then toss them in the oil mixture until evenly coated.
4. Grill the sweet potatoes:
Transfer the sweet potato slices to the preheated grill pan. Close the lid and cook over medium-low heat for 20 to 25 minutes, or until tender and lightly charred, turning occasionally for even cooking. Remove from the grill and allow to cool to room temperature.
5. Assemble the salad:
Once the sweet potatoes have cooled, add them to the chilled dressing along with the chopped chives. Gently fold everything together, being careful not to mash the potatoes.
Refrigerate the salad for at least an hour before serving to allow the flavors to meld. Serve chilled.
Creamy Blue Cheese and Apple Slaw
The ingredients:
- ¼ Medium head of green cabbage, finely sliced
- ¼ Medium head of red cabbage, finely sliced
- 1 Large red apple, finely sliced with the peel
- ½ Cup of your favourite mayonnaise
- ¼ Cup of crumbled blue cheese
- 2 Teaspoon of Dijon mustard
- 2 Teaspoon of cider vinegar
- ½ Teaspoon of celery salt
- ½ Teaspoon of salt
- ¼ Teaspoon of freshly ground black pepper
- ¼ Cup roughly chopped fresh parsley
Creamy blue cheese and apple slaw preparation:
1. Make the dressing:
In a medium bowl, combine the mayonnaise, crumbled blue cheese (reserving a small amount for garnish), Dijon mustard, and cider vinegar. Season with kosher salt, sea salt, and freshly ground black pepper. Whisk until smooth and well combined.
2. Prepare the slaw:
In a large bowl, add the shredded cabbage and thinly sliced apple. Toss to mix evenly.
3. Combine and chill:
Pour the dressing over the cabbage and apple mixture. Stir thoroughly to ensure everything is evenly coated.
Cover and refrigerate for at least 1 hour to allow the flavors to meld.
4. Serve:
Before serving, garnish with the reserved blue cheese. Serve chilled.
