Grilling with your friends and the whole family in the garden? That's a good idea, but what should you prepare as a side dish for meat and fish? Below we will give you delicious recipes for a quick salad for the grill so that you can enjoy the evening with your favorite people. All vegans and vegetarians are of course also welcome!
Quick, vegetarian tortellini salad to grill for the summer
Summer Tortellini Salad is a bright, cheesy, spicy and vegetarian pasta salad full of summer produce that takes less than 30 minutes to make. The light and fresh ingredients give itan Italian/Mediterranean touch. Since it can be served both chilled and at room temperature, it is the perfect meal for your next picnic or BBQ!
Ingredients:
- 600 g cheese tortellini, preferably fresh
- 500 g cherry tomatoes, halved
- 1 zucchini, cut into half moons
- Salt and black pepper
- Parmesan cheese, shaved (optional)
- fresh basil, coarsely chopped (if desired)
For the walnut pesto:
- 30 – 40 g walnuts, roasted
- 30 g Parmesan, shaved or grated
- 1 garlic clove, coarsely chopped
- Basil leaves
- 100 ml cold pressed olive oil
- ½ tsp salt
Preparation:
Cook the tortellini according to the instructions on the package and drain well. Then rinse them immediately under cold water.
You can make walnut pesto yourself, or alternatively, find and purchase a pesto of your choice at the grocery store to save time. While the tortellini are cooking, prepare the walnut pesto: Place the walnuts, parmesan and garlic in a blender and finely chop all the ingredients. Then add the basil leaves and mix for another minute. Slowly add the olive oil until the mixture is smooth. Season the pesto with salt and set aside.
Place the cooked tortellini in a large bowl and add the tomatoes and zucchini. Also add the pesto to the bowl and mix until the ingredients are well coated. Season the summer salad with salt and pepper. If using shaved Parmesan and fresh basil, add them to the bowl. For grilling, serve the salad chilled or at room temperature.
More tips:
- Storage:Store in an airtight container in the refrigerator for up to 4 days.
- Freeze:Pour into a freezer-safe container and freeze for up to 2 months. Place in the refrigerator overnight to thaw.
- Prepare in advance:You can prepare the tortellini and pesto up to 24 hours before eating. Simply store in the refrigerator until ready to serve.
Fresh, vegan salad for grilling – quick recipe
There are so many ways to make cucumber salad, but this vegan mixed salad is simple and brilliant. It contains all summer ingredients such as tomatoes, onions and cucumbers. It's quick to prepare, wonderfully refreshing and the perfect accompanimentsummer barbecues.
Ingredients:
- 2 large cucumbers, sliced
- 20 pieces of cherry tomatoes or 3 – 4 large tomatoes, sliced
- 1 red onion, chopped
- A handful of parsley, finely chopped
- 1 bell pepper, sliced (optional)
- Vinegar, olive oil and salt to taste
Preparation:
In a large bowl, mix all the ingredients: the cucumbers, tomatoes, onion and parsley. Add the vinegar and olive oil. Mix everything to coat the vegetables well with the dressing. It is best to eat the salad immediately as it is fresh and delicious. Enjoy this colorful summer salad!
Grilled green salad recipe
This super fresh salad is a perfect side dish for summer and BBQ meals.
Ingredients:
- 60 ml olive oil
- 2 tbsp red wine vinegar
- 1 EL Senf
- Salt and freshly ground black pepper
- 2 romaine lettuce hearts, chopped
- 2 cucumbers, diced
- 1 small fennel bulb, chopped, plus fronds
- 1/4 small red onion, chopped
- 1 can chickpeas, rinsed
- Fresh leaf parsley
- Fresh basil leaves, torn
Preparation:
Whisk together the oil, vinegar and mustard in a bowl and season with salt and pepper. Add the romaine lettuce, cucumbers, fennel and fronds, onion, chickpeas, parsley and basil and mix all ingredients well. You can serve the green summer salad. Enjoy it!
Mixed couscous salad as a side dish or main course
The couscous salad is perfectfor those hot days in the garden.
Ingredients:
- 100 g Couscous
- 200 ml hot, low-salt vegetable broth (a cube is good)
- 2 spring onions or 1 red onion
- 1 root Paprika
- 400 g cherry tomatoes
- ½ Lettuce
- 50g feta cheese, diced
- 2 tbsp pine nuts (optional)
Preparation:
Place the couscous in a large bowl and pour the broth over it. Let the couscous sit, covered, for 10 minutes until it softens and all the broth has been absorbed. Meanwhile, slice the onion, cherry tomatoes, peppers and cucumbers. Then add this to the couscous, crumble in the feta and sprinkle the summer salad with pine nuts if desired to serve.
