15 Best Summer Salads for BBQ That’ll Steal the Spotlight

Nothing says summer like the sizzle of a BBQ—but let’s be honest, the sides are the real MVPs. Forget sad, wilted lettuce! These 15 vibrant, crunchy, flavor-packed salads are here to elevate your grill game. Whether you’re serving up smoky ribs, juicy burgers, or charred veggie skewers, these salads bring the perfect balance of fresh, tangy, creamy, and crisp to your spread.

Imagine grilled watermelon with feta and mint, a smoky corn and black bean fiesta, or a peach-and-pancetta panzanella that’s basically summer in a bowl. These recipes are easy to make, packed with seasonal produce, and guaranteed to have everyone reaching for seconds (or thirds).

So toss out the boring potato salad—here are the 15 show-stopping BBQ salads you need this season!

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1. Grilled Watermelon & Halloumi Salad

Description: Sweet, smoky watermelon meets salty grilled halloumi in this unexpected crowd-pleaser. A drizzle of balsamic glaze ties it all together.

Ingredients:

• 4 cups watermelon, cut into 1-inch-thick wedges
• 8 oz halloumi cheese, sliced
• 2 cups arugula
• ¼ cup fresh mint leaves
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic glaze
• Flaky sea salt & black pepper

Instructions:

1. Grill watermelon wedges for 2 minutes per side until lightly charred.
2. Grill halloumi for 1-2 minutes per side until golden.
3. Arrange arugula on a platter, top with watermelon and halloumi.
4. Scatter mint leaves, drizzle with olive oil and balsamic glaze, then season with salt and pepper.

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2. Smoky Elote Corn & Black Bean Salad

Description: All the flavors of Mexican street corn—charred kernels, creamy dressing, and a kick of chili—mixed with protein-packed black beans.

Ingredients:

• 3 ears corn, husked
• 1 can black beans, rinsed
• ½ red onion, diced
• ¼ cup cotija cheese, crumbled
• ¼ cup cilantro, chopped
• ½ cup Greek yogurt
• 1 lime, juiced
• 1 tsp chili powder
• ½ tsp smoked paprika

Instructions:

1. Grill corn until charred (8-10 mins), then cut off kernels.
2. In a bowl, mix corn, black beans, red onion, cotija, and cilantro.
3. Whisk yogurt, lime juice, chili powder, and paprika for dressing.
4. Toss salad with dressing and serve chilled.

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3. Peach & Pancetta Panzanella

Description: A Tuscan-inspired bread salad with juicy peaches, crispy pancetta, and a honey-mustard vinaigrette.

Ingredients:

• 4 cups crusty bread, cubed & toasted
• 2 ripe peaches, sliced
• 4 oz pancetta, crisped
• ½ red onion, thinly sliced
• 2 cups baby kale
• 3 tbsp olive oil
• 1 tbsp honey
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar

Instructions:

1. Toss bread cubes with 1 tbsp olive oil and toast until golden.
2. Whisk remaining oil, honey, mustard, and vinegar for dressing.
3. Combine bread, peaches, pancetta, onion, and kale in a bowl.
4. Drizzle with dressing and let sit 10 mins before serving.

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4. Spicy Cucumber & Mango Salad

Description: Cooling cucumbers, sweet mango, and a fiery chili-lime dressing make this salad insanely refreshing.

Ingredients:

• 2 English cucumbers, thinly sliced
• 1 ripe mango, julienned
• 1 red chili, thinly sliced
• ¼ cup roasted peanuts
• ¼ cup cilantro, chopped
• 2 tbsp fish sauce
• 1 tbsp honey
• Juice of 2 limes

Instructions:

1. Toss cucumbers, mango, chili, peanuts, and cilantro in a bowl.
2. Whisk fish sauce, honey, and lime juice for dressing.
3. Pour dressing over salad and toss well. Serve immediately.

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5. Charred Broccoli & Farro Salad

Description: Nutty farro, smoky grilled broccoli, and a lemony tahini dressing make this salad hearty yet fresh.

Ingredients:

• 2 cups cooked farro
• 1 head broccoli, cut into florets
• ½ cup dried cranberries
• ¼ cup toasted almonds
• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 garlic clove, minced
• 1 tbsp maple syrup

Instructions:

1. Toss broccoli with oil, salt, and pepper. Grill until charred (5-6 mins).
2. Whisk tahini, lemon juice, garlic, and maple syrup for dressing.
3. Combine farro, broccoli, cranberries, and almonds in a bowl.
4. Drizzle with dressing and serve warm or at room temp.

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6. BLT Pasta Salad with Avocado Ranch

Description: All the flavors of a classic BLT—bacon, lettuce, tomato—tossed with pasta and creamy avocado ranch.

Ingredients:

• 8 oz fusilli pasta
• 6 slices bacon, cooked & crumbled
• 2 cups cherry tomatoes, halved
• 2 cups romaine, chopped
• 1 avocado
• ½ cup buttermilk
• 2 tbsp ranch seasoning
• 1 tbsp lime juice

Instructions:

1. Cook pasta al dente, then rinse under cold water.
2. Blend avocado, buttermilk, ranch seasoning, and lime juice for dressing.
3. Toss pasta with bacon, tomatoes, romaine, and dressing.
4. Chill 30 mins before serving.

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7. Grilled Zucchini & Herb Couscous Salad

Description: Light, fluffy couscous with smoky grilled zucchini, fresh herbs, and a zesty lemon dressing.

Ingredients:

• 1 cup couscous
• 2 medium zucchinis, sliced lengthwise
• ¼ cup parsley, chopped
• 2 tbsp dill, chopped
• 2 tbsp mint, chopped
• 3 tbsp olive oil
• 1 lemon, zested & juiced
• 1 garlic clove, minced

Instructions:

1. Cook couscous according to package instructions. Fluff with a fork.
2. Grill zucchini 3-4 mins per side until tender, then slice.
3. Whisk olive oil, lemon zest/juice, and garlic for dressing.
4. Toss couscous with zucchini, herbs, and dressing.

8. Grilled Peach Caprese with Honey Balsamic

Description: A sweet twist on the classic – charred peaches, creamy burrata, and juicy tomatoes drizzled with honey-kissed balsamic.

Ingredients:

• 3 ripe peaches, halved and pitted
• 8 oz burrata cheese
• 2 cups heirloom cherry tomatoes, halved
• 1/4 cup fresh basil leaves
• 2 tbsp aged balsamic vinegar
• 1 tbsp honey
• Flaky sea salt
• 2 tbsp extra virgin olive oil

Instructions:

1. Grill peach halves cut-side down for 2-3 minutes until caramelized
2. Arrange peaches, torn burrata, and tomatoes on platter
3. Whisk balsamic, honey, and olive oil for dressing
4. Drizzle over salad, top with basil and salt

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9. Crunchy Asian Slaw with Peanut Dressing

Description: Crisp veggies meet an addictive peanut-lime dressing with just the right kick.

Ingredients:

• 4 cups shredded Napa cabbage
• 2 cups shredded purple cabbage
• 1 red bell pepper, julienned
• 1 cup shredded carrots
• 1/2 cup chopped cilantro
• 1/4 cup roasted peanuts
• 1/4 cup creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 lime, juiced
• 1 tsp grated ginger
• 1 garlic clove, minced

Instructions:

1. Combine all shredded vegetables and cilantro in large bowl
2. Whisk peanut butter, soy sauce, honey, lime juice, ginger and garlic
3. Toss dressing with slaw just before serving
4. Top with crushed peanuts

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10. Mediterranean Orzo Salad with Lemon-Herb Dressing

Description: Bright, herby, and packed with Mediterranean flavors – the perfect pasta salad alternative.

Ingredients:

• 2 cups cooked orzo pasta
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 cup kalamata olives
• 1/2 cup crumbled feta
• 1/4 cup red onion, finely diced
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tbsp oregano
• 1 garlic clove, minced

Instructions:

1. Cook orzo according to package, rinse with cold water
2. Combine with vegetables, olives and feta
3. Whisk dressing ingredients and toss with salad
4. Chill at least 1 hour before serving

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11. Mexican Street Corn Salad (Esquites)

Description: All the flavors of elote in easy-to-eat salad form – creamy, tangy, and slightly spicy.

Ingredients:

• 4 ears corn, kernels removed
• 1/2 cup cotija cheese
• 1/4 cup mayo
• 1/4 cup sour cream
• 1 lime, juiced
• 1 tsp chili powder
• 1/4 cup cilantro, chopped
• 1 jalapeño, seeded and minced

Instructions:

1. Char corn kernels in skillet over high heat 5-6 minutes
2. Whisk mayo, sour cream, lime juice and chili powder
3. Toss corn with dressing, cheese, cilantro and jalapeño
4. Serve warm or chilled

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12. Watermelon Radish & Feta Salad

Description: Stunning pink radishes, salty feta, and a bright citrus dressing make this as beautiful as it is delicious.

Ingredients:

• 3 watermelon radishes, thinly sliced
• 4 oz feta cheese, cubed
• 1/4 cup mint leaves
• 2 tbsp olive oil
• 1 orange, juiced and zested
• 1 tsp honey
• 1/4 cup pistachios, chopped

Instructions:

1. Arrange radish slices on platter with feta and mint
2. Whisk olive oil, orange juice/zest and honey
3. Drizzle dressing over salad
4. Sprinkle with pistachios

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13. Grilled Romaine with Blue Cheese & Bacon

Description: Smoky, charred lettuce becomes the base for this decadent warm salad.

Ingredients:

• 2 romaine hearts, halved lengthwise
• 4 slices thick-cut bacon
• 1/2 cup blue cheese crumbles
• 1/4 cup buttermilk
• 2 tbsp mayo
• 1 tbsp lemon juice
• 1 garlic clove, minced

Instructions:

1. Grill romaine cut-side down 2-3 minutes until lightly charred
2. Cook and crumble bacon
3. Whisk buttermilk, mayo, lemon juice and garlic for dressing
4. Drizzle dressing over romaine, top with bacon and blue cheese

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14. Thai Mango & Shredded Chicken Salad

Description: Sweet, spicy, and loaded with fresh herbs – a complete meal in salad form.

Ingredients:

• 2 cups shredded cooked chicken
• 1 ripe mango, julienned
• 1 cup shredded purple cabbage
• 1/2 cup cilantro
• 1/4 cup mint
• 1/4 cup cashews
• 3 tbsp fish sauce
• 2 tbsp lime juice
• 1 tbsp brown sugar
• 1 red chili, sliced

Instructions:

1. Combine chicken, mango, cabbage and herbs
2. Whisk fish sauce, lime juice, sugar and chili
3. Toss salad with dressing
4. Top with crushed cashews

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15. Berry & Goat Cheese Spinach Salad

Description: Summer berries meet creamy goat cheese in this sweet-savory stunner.

Ingredients:

• 6 cups baby spinach
• 1 cup mixed berries
• 1/2 cup goat cheese crumbles
• 1/4 cup pecans, toasted
• 2 tbsp balsamic glaze
• 1 tbsp honey
• 1 tsp Dijon mustard
• 3 tbsp olive oil

Instructions:

1. Arrange spinach on platter with berries and goat cheese
2. Whisk balsamic, honey, mustard and oil for dressing
3. Drizzle lightly over salad
4. Sprinkle with pecans