You Can Win Friends With Salad! Delicious BBQ Worthy Salad Recipes

When we think about a BBQ cookout, we usually imagine meats such as ribs, steak, sausage, and even chicken. 

As this classic Simpsons scene shows - it's hard to win over the crowd with salad!

But our side dishes are just as important - especially the salads. Salads are the link that combine all the delicious food items together.  They are there to provide extra freshness, cutting the heaviness of meats and other side dishes.

Ask ten people what the best salad is for a grill and you are likely to receive a variety of answers. There are countless options out there. With a little creativity, you might not even need a recipe. Think there aren't delicious Vegetarian BBQ Ideas? Think again!

Here at Fire Food Chef we think about BBQs non-stop! Whether it's cooking with friends, catering events or just relaxing at home, it's our goal to help you enjoy your BBQs with great recipes and product reviews you can trust! 

For the Lean Bean

Green Bean and Egg Salad

Green Bean And Egg Salad

Green beans and eggs are a surprisingly fantastic mix. Whether your grill is on Easter Sunday or Labor Day, this combo is a unique and tasty one - even for the bean haters among us. Toss in some bacon for an added crunch and top it off with a parmesan vinaigrette dressing.

It will only take 15 minutes of preparation until your salad is guest-ready. So grab your best chef’s knife and take some notes.

​Ingredients

  • ​6 cups of spring mix lettuce
  • ​About 1/2 pound of freshly-trimmed green beans
  • ​6 hard-boiled eggs
  • Utensils
    ​6 slices of bacon, cooked to a crisp and cut into small pieces
  • Utensils
    ​1 small red onion
  • Utensils
    ​1 cup of croutons

​​For The Parmesan Vinaigrette​

  • ​1/4 cup of grated parmesan cheese
  • ​3 tablespoons of extra-virgin olive oil
  • ​2 tablespoons of white vinegar
  • Utensils
    ​1 tablespoon of fresh lemon juice
  • Utensils
    ​1 teaspoon of dijon mustard
  • Utensils
    ​1 minced garlic clove
  • Utensils
    ​Salt and ground pepper, to taste
  • Utensils
    ​Water

​Bring It Together

Fill a medium-sized pot halfway with water and bring it to a light simmer. Blanch the green beans (about three minutes). Cut the lettuce and onion - setting it aside in a bowl. Get a pan and crisp the bacon. Once done, remove and cut into small pieces.

Cut the hard-boiled eggs in half and place them in the bowl with the green beans, lettuce and sliced onions. Sprinkle the bacon and croutons on top. Give it a gentle toss to mix.

For the vinaigrette, grate the parmesan into a bowl. Then add the olive oil, lemon juice, vinegar, dijon mustard, garlic, salt and pepper. Combine the ingredients well. Add some water if it's too thick. Pour it over the salad and it's ready to serve.

Mixed Bean Salad

Mixed Bean Salad

Vegetarians will definitely fall for this salad. It’s a combination of everyone’s favorite beans. It works great as a side to your steak, plus you'll get some added protein.

Pick and choose which beans you love - leaving anything out that doesn’t fit your taste. In our recipe we’re using mixed beans, but you can easily modify it. For a little something extra, you could sprinkle some diced feta cheese on top.

​Ingredients

  • ​1 can of mixed beans
  • ​1 lime
  • ​1 chili
  • Utensils
    ​1 teaspoon of ground cumin
  • Utensils
    ​4 tablespoons of olive oil
  • Utensils
    ​A handful of cherry tomatoes
  • Utensils
    ​A handful of fresh coriander
  • Utensils
    ​2 scallion stalks
  • Utensils
    ​1 teaspoon of salt
  • Utensils
    ​1 pinch of black pepper

​Bring It Together

Drain the fluid from the can and set the beans aside in a bowl. Cut the lime in half and stir the juice in with the olive oil. Pour the mix over the beans.

De-seed the chili and chop it as finely as you'd like. Quarter the cherry tomatoes, cut the fresh coriander and the two scallion stalks - add it all to the bowl of beans. Sprinkle the salt and pepper, have a taste and it's ready to serve.

Fruit with a Twist

Watermelon Mint Salad

Watermelon Mint Salad

Watermelon might not be your first choice for a salad ingredient. But when coupled with the perfect components, watermelon makes for an amazing salad.

It brings a sweet, refreshing taste to your main dish. And when you mix it with mint, you have yourself a bowl that simply calls out for summer.

This salad is unbelievably easy and quick to throw together. Its sweet, minty flavor is guaranteed to surprise everyone at your BBQ.

Finish it off with some cheese, such as feta, and cucumber. Sprinkle some flaky sea salt on top to make that final statement.

​Ingredients

  • ​1/4 cup of extra-virgin olive oil
  • ​2 tablespoons of red wine vinegar
  • ​1/2 teaspoon of kosher salt
  • Utensils
    ​3 cups of seedless watermelon
  • Utensils
    ​1 medium cucumber (about 1 cup when chopped)
  • Utensils
    ​1 cup of crumbled feta
  • Utensils
    ​1/2 cup of red onion
  • Utensils
    ​1/2 cup of mint
  • Utensils
    ​Flaky sea salt (optional)

​Bring It Together

Combine the extra-virgin olive oil with the red wine vinegar and salt. Whisk it together till it's nicely blended. Cut the watermelon into cubes. Chop the cucumber and mint. Go easy on the chopping though as you'll want some texture in the end.

Crumble the feta pieces and dice the onion. Mix all the ingredients together and add a pinch of flaky sea salt on top for that last bit of zing.

Strawberry Arugula Salad

Strawberry Arugula Salad

Strawberries are a summer must-have. This sweet berry is destined to make a statement - making you look like a master chef.

To complement the sweetness, add some arugula leaves, goat’s cheese and a balsamic vinaigrette. On top, toss some sunflower seeds for that extra crunch and you'll be ready to go.

This might be a salad more geared towards adults - with the addition of the sometimes-potent goat cheese. If you're a family man, you can always swap it out with a lighter alternative.

​Ingredients

  • ​5 ounces of arugula
  • ​1/2 cup of fresh basil
  • ​1 pound of strawberries
  • Utensils
    ​1/2 of a red onion
  • Utensils
    ​4 ounces of crumbled goat cheese or feta
  • Utensils