Want to know the secret to a barbecue that’s next level great? An array of amazing side dishes that stand up on their own, but also complement whatever you've got cooking on the grill. This collection has all the classic favourites, such as potato salads, coleslaws and sweetcorn, with exciting new twists. There's also a selection of different salads to try – some spicy, some fruity, some herby. With tips for preparing ahead and advice on how to add your own spin, there's something for every barbecue cook here.
Swap everyday fries for sweet, sticky potato wedges roasted in rosemary, garlic, olive oil and sweet Marsala wine. Serve with a homemade spicy tomato sauce for the sort of satisfying barbecue side dish that might just outshine the meat.
Get the recipe for potato wedges with spicy tomato sauce here
When peaches or nectarines are in season, making the most of them is a must. Just like melon, they pair perfectly with salty, savoury 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 rocket leaves.
Sweetcorn is at its seasonal best in the summer months, and it's great value for money, too. In this easy recipe, the corn cobs are cooked over coals, then dressed with a smoky spiced butter flavoured with paprika, garlic, chilli butter and fresh herbs. The butter will keep for a few days in the fridge, and is also great on a steak.
Get the recipe for barbecued sweetcorn with smoked butter here
If you thought you couldn’t beat grilled halloumi, think again and say hello to halloumi fries. Coated in lightly spiced flour and deep-fried, the semi-hard, salty cheese is crisp on the outside, soft and melting in the middle. It's the perfect snack to nibble on while the meats are grilling.
Cooking halved lettuce heads cut-side down on the grill gives them an irresistible charred flavour and texture (firm lettuces such as radicchio or endive are a particularly good option here). Once griddled, the lettuce is smothered in a tangy, garlicky buttermilk dressing, resulting in a truly irresistible side.
Get the recipe for grilled lettuce and buttermilk dressing here
These smoky beans don't take long to prepare (there’s no need to soak the pulses as the recipe calls for canned black beans) and the results are sensational. They’re a great accompaniment to barbecued pork or chicken and will make the vegetarians in your life very happy too. Top with sour cream and fresh coriander to serve.
A bowl of classic coleslaw is an incredibly easy barbecue side dish and always goes down well. This recipe can be ready in just 10 minutes, but will also keep in the fridge overnight. Mix sliced red cabbage, white cabbage and grated or thinly sliced carrot, then stir through mayonnaise and seasoning. For extra punch, add some sliced red onion or spring onions, or for sweetness, mix in a handful of sultanas.
Refreshing watermelon works brilliantly in a summer salad. Because of its sweetness, it pairs well 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 for crunch.
The barbecue has transformative powers over once slimy okra. In this recipe, the vegetable is coated in a tasty sea salt, black pepper, chilli flake, garlic, onion powder and olive oil mix, before being grilled until soft and slightly charred. You could also experiment with different flavourings, adding in herbs and spices like crushed fennel seeds and chopped rosemary.
Get the recipe for barbecued okra here
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A homemade Caesar dressing beats anything you can buy – plus it's so simple to make, especially if you prepare it in a food processor. You can also make it up to three days in advance, keeping it in a sealed container in the fridge. The croutons will also keep in an airtight container for up to three days, if you really want to prep ahead.
For a potato-based side dish that’s big on flavours and textures, look no further. The recipe suggests blanching the potatoes then finishing them off on the grill, but if you have time, cook them from raw on the barbecue – it will take around an hour and makes the smokiness even more intense. A dressing made from fresh tarragon, chopped peanuts, extra-virgin olive oil, lemon and chilli is a fitting final flourish.
Get the recipe for BBQ potatoes with peanuts, tarragon and chipotle here
Roasting sweet potatoes in foil parcels over coals really intensifies their sweetness and only takes around 45 minutes. In this recipe the cooked potatoes are split open and stuffed with smoked paprika and grated cheese, then returned to the heat, so that the cheese can melt. They're then topped with sour cream and crispy bacon to serve.
An American favourite is given a Spanish makeover thanks to spicy, smoky chorizo sausage and manchego. Manchego is a sheep's milk cheese with a light, slightly acidic tang, but this cornbread would be equally good with a strong, mature Cheddar. It's quick and easy to make – just try not to over-mix the batter, which can make it tough.
This vibrant salad has a lot going on – sweet mango, crunchy vegetables and leaves, punchy pomegranate seeds and a sweet and spicy lime dressing, all topped with crunchy peanuts. It needs to be assembled just before serving, but the dressing can be made, vegetables prepped and peanuts candied a few hours ahead.
In this recipe, batons of courgette and halloumi are threaded onto skewers and grilled until the courgettes are crisp and the halloumi is golden brown on the outside and melting in the centre. They are served hot, with a chilli and mint dressing. Do add the dried mint to the dressing – its flavour is much more intense than fresh, and it makes a lovely contrast to the heat of the chilli.
Blanched gnocchi take traditional veggies skewers in a whole now direction, with the Italian staple becoming charred and crisp on the grill. In this recipe the skewers are dressed in olive oil and pesto before grilling, then served with a lemon pesto dressing. Happily they can be assembled a few hours in advance.
Get the recipe for barbecued gnocchi, peppers and pesto here
This Indian street food snack also makes an excellent barbecue side, cutting through a rich, meat-heavy spread with delicious ease. Here chickpeas, onions, tomato and potato are dressed in a sweet, sour tamarind sauce; there's a kick of hot chilli and fruity pops of pomegranate, all topped with cooling mint yogurt.
Bulgar wheat is quick to cook and great combined with a few other ingredients in tabbouleh, a staple Middle Eastern salad. This recipe is super simple: the grain is tossed with mint, tomatoes, spring onion and plenty of grassy parsley and can be served hot or cold. Add a squeeze of fresh lemon to serve.
Roasting fresh beetroot gives it a wonderfully earthy depth of flavour, but if you're short on time, it's fine to use ready-cooked, shop-bought beets. In this dish, the griddled halloumi (which you could cook on the barbecue) gives a salty, savoury note, with fresh lemon and garlic adding zing. Toasted walnuts lend crunch to this easy salad.
Get the recipe for grilled halloumi with beetroot and gremolata
A food processor makes easy work of grating the apple and carrots in 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 touch is a scattering of chopped spring onions and toasted walnuts. It'll keep for a couple of days in the fridge if you want to get ahead for your barbecue.
This salad is sunshine on a plate. It radiates brightness in colour and flavour, thanks to sweet golden beetroot, zesty orange and aniseed flavours from the fennel. The beets are roasted with thyme and garlic for even more flavour. An orange and ginger dressing rounds out the dish. Without the lettuce and herbs, it will keep for a few days in the fridge.
This warm baked sweet potato salad will steal the show with its bold flavours. Tamari (gluten-free soy sauce), lime juice and chillies make it sharp, salty and spicy, while roasted peanuts add crunch and a handful of coriander and mint keep things fresh. Simply reheat the potatoes once cooked, then add the dressing and herbs to serve.
The heat of the oven (or the barbecue) turns red peppers soft and super sweet, meaning they match perfectly with melting, fiery ‘nduja (a soft, spicy pork paste). Once cooked through, top the peppers with cool and creamy burrata or buffalo mozzarella and serve with ciabatta, alongside barbecued meats.
Versatile and high in protein, a tin of chickpeas makes for a quick side dish. Once drained and rinsed, toss the chickpeas in olive oil and paprika, season well and roast in a hot oven until just crisp. Mix with chopped tomatoes, roasted red peppers and black olives (or whatever you fancy) then dress with olive oil, a squeeze of lemon juice and some fresh herbs. You could add crumbled feta or soft goats' cheese, too.
Let's face it – shop-bought coleslaw tends to be claggy and lacks crunch. Homemade is the way to go. You can use a combination of any vegetables with bite: red cabbage, carrots, white cabbage, fennel, onions and even sprouts, when in season. Our Caribbean-inspired recipe also includes mango and a really good hit of chilli.
Gone are the days of over-cooked beetroot doused in malt vinegar; now you can buy the vibrantly-coloured vegetable cooked and vacuum-packed for a speedy side. Serve in a pretty dish layered with crumbled feta, toasted walnuts, rocket, olive oil and a drizzle of balsamic glaze.
Rich and creamy potato salads not your thing? Try a lighter version with a vinaigrette dressing instead. Be sure to add the dressing when the potatoes are still warm, whether you're serving it hot or at room temperature, so all the flavours can be fully absorbed.
Get the recipe for new potato salad with mint and chives here
This idea couldn't be simpler: shop-bought mayonnaise is mixed with chipotle sauce, fresh lime, a little sugar, grated cheese and fresh coriander and served with barbecued corn. The sweet, spicy, smoky mayo also makes a great dip for prawns or chicken kebabs.
The taste of the Deep South and pit-barbecue country, Cajun spicing goes perfectly with potatoes. Cut regular or sweet potatoes into wedges or chips (don't bother peeling them) and toss in oil, then add plenty of spice. This recipe gives instructions on how to make your own Cajun spice mix, but you can use a shop-bought blend instead.
If your avocados are a little underripe, grilling them is the way to go. Here charred avo wedges are combined with wild rice, baby carrots, broccoli, cherry tomatoes and fresh herbs and dressed with a nutty tahini and lemon dressing for a stand-out barbecue side dish or veggie main meal.
Instead of the usual mayonnaise, cooked potatoes are dressed with garlic and herb soft cheese, olive oil and lemon juice, for a creamy, tangy taste. Add in chopped onion, celery and fresh herbs for a new twist on an old favourite.
The crunch and aniseed notes of fennel match perfectly with slices of sweet pear. Simply dressed with olive oil and lemon, this salad makes a good partner for grilled fish or seafood. You could add chopped fresh dill, chunks of feta and a scattering of pomegranate seeds to make it even more colourful and flavourful.
In addition to bulgur wheat, the key ingredient in tabbouleh, a classic Middle Eastern salad, is flat-leaf parsley – lots of it – so don't be surprised by the amount in this recipe. It also calls for fresh lemon juice, herbs, tomatoes, olive oil and a pinch of warming cinnamon. It can be made the day before serving to allow the flavours to really mingle.
You can't beat a great tomato salad. You should store tomatoes out of the fridge because cold temperatures dull their flavour, 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. Scatter over some basil, oregano or parsley to serve.
This vibrant salad works equally well with fish, meat or griddled halloumi cheese. The quinoa is cooked in stock for extra flavour. Add in some crunchy radish, broccoli, blanched kale and pomegranate seeds, then dress with a sweet mustard dressing for an absolute winner of a (healthy) dish.
Get the recipe for quinoa salad with asparagus and kale here
A selection of canned beans – black beans, kidney beans and cannellini beans – can form the base of one of the speediest and filling salads. Make a dressing with oil and vinegar (three parts oil to one part vinegar), a drizzle of honey and a teaspoon or so of Dijon mustard, then season well. Toss it all together, add sliced spring onions and chopped flat-leaf parsley and serve.
You don’t need us to tell you that in-season asparagus is a thing of beauty. Chop off the woody ends, then grill on the edge of the coals, or on a griddle plate for a few minutes. Serve warm, finished with a squeeze of lemon and a drizzle of melted butter. A handful of finely grated Parmesan wouldn’t go amiss here, either.
The classic Greek salad traditionally contains very few ingredients – ripe tomatoes, cucumber, red onion, black olives, feta and dried oregano, dressed with olive oil and lemon. But the ingredients must be of the best quality. You can prepare the dish a day in advance but if doing so, we'd suggest deseeding the cucumber so it doesn't make the salad watery.
In this Sicilian-style salad, a twist on a traditional caponata, aubergine is first grilled, then marinated in oil, lemon juice, vinegar, garlic, toasted pine nuts and raisins. This recipe uses baby aubergines but the large variety is fine too, just cut into chunks. This dish is best served at room temperature, so it's perfect for making ahead of time.
Fattoush is a vibrant, crunchy, herby salad from the Middle East and is a great use-up for stale pitta or flatbreads. The chunks of bread are toasted or baked and added to the vegetables. It's dressed with lemon and extra-virgin olive oil, the pepperier the better. Happily this dish benefits from being can made a few hours ahead of serving.
A fresh, clean-tasting bowl of greens with the zing of mint makes a perfect side salad for any grilled feast. For this dish it is worth removing the outer skin of the broad beans, which are quite tough and earthy. With sautéed shallots, shredded lettuce and fresh lemon juice all added to the mix, the salad can be ready in 30 minutes and serves six.
Get the recipe for broad bean salad with lettuce, shallots and mint here
A lovely combination of potatoes, hard-boiled eggs, sour cream, mayonnaise and dill pickles (or plain gherkins) perked up with fresh dill makes this a great potato salad to serve with meat or fish. As a bonus, it tastes much better the day after making, so it's a perfect get-ahead side for a barbecue.
Celeriac may not be a looker, but it has a lovely, gentle celery taste with nutty overtones. In this classic French salad, it's shredded (use a food processor for speed) then mixed with lemon, which prevents it discolouring, mayonnaise, cream and grain mustard. It's often served with smoked fish, but makes a great match for grilled chicken, too.
Here sweet potato, red onion and courgette are coated in a tandoori yogurt mix, before being grilled and served drizzled with a lightly spiced yogurt dressing. It's a simple but extremely tasty recipe that makes a lovely barbecue side dish or veggie main.
This roasted new potato salad is just bursting with flavour and texture. There's a spicy Indian dressing to make, with fresh curry leaves and chaat masala (which you can buy as a pre-mixed spice blend.) Topped with crunchy chopped peanuts, mint and coriander, this is a fragrant, lightly spiced dish that will go down a storm.
With just three main ingredients – radicchio, butter and sweet sherry – this dish couldn't be simpler or more tasty. Radicchio is quite a sturdy, slightly bitter leaf, so cooking it with butter and sherry makes all the difference, and adds a lovely sweetness. It's braised in the oven, which you can do ahead of time, and tastes wonderful served at room temperature with steak.
This recipe for Indonesian-style potato salad is easy to make as it's all done in one tin. The roasted potatoes are tossed with beansprouts and green beans, then served with an irresistible crunchy peanut butter and coconut dressing. Gado Gado goes especially well with barbecued chicken, which you could add some of the dressing to.
This Scandinavian-inspired salad is sweet, crunchy and tangy. Cooked beetroot (you can buy pre-cooked as long as it's not in vinegar), potatoes, apples and gherkins are tossed in a mixture of yogurt and crème fraîche (you could use mayonnaise instead). Don't skimp on the fresh dill; it lifts the dish beautifully.
Introducing what might just become your new favourite potato salad dish. In this recipe, potatoes are tossed in mayonnaise and thick Greek yogurt, with boiled eggs, crunchy celery and lots of fresh herbs added. A final topping of salty-sweet, fried Parma Ham takes things into the realm of the truly exceptional. The salad can be made a few hours in advance, but add the ham just before serving.
A different take on a rice salad, using wild rice (a grass really, not a rice) which is nutty, with a firm texture. This is quite a substantial salad, with lentils, carrot and radish added to the mix. It's lovely and crunchy and is served with a garlicky lime dressing. Enjoy warm or cold.
Elote is a popular Mexican street food, which sees fresh corn smothered in a creamy sauce and sprinkled with crumbled cheese, chilli powder and a squeeze of lime juice. For this take on the dish, grilled corn is brushed with a lime, garlic and chilli butter, then topped with garlic and herb soft cheese. A must-try if there ever was one.