The right grill side dishes are the be-all and end-all at a barbecue evening. And if you...Dishes and side dishes with potatoesIf you have planned a fresh and healthy salad with grilled vegetables, the question naturally arises, what could you prepare? You already have a lot to do with all the other dishes, so the salad should be prepared quickly but still tasty. The party salads for grilling with pictures that we have put together for you today also meet these criteria. Find the perfect grilled salad to suit your preferences and create an impressive grilled menu that's sure to impress friends and family. Here are the best salads for grilling.
Quick salads for grilling – corn salad with cherry tomatoes and feta
For 6 servings:
- 450 g More
- 300 g cherry tomatoes, halved
- 50 g Excess
- 1/4 red onion, diced
- 20 g basil, chopped
- 3 tbsp olive oil
- Juice of one lime
- Kosher salt
- freshly ground pepper
If you are looking for salads for grilling that are quick to make, then this recipe should definitely be at the top of your list. Preparing the ingredients is quick and all you have to do is put them in a bowl and season with pepper and salt. Salads for grilling and in general are always best prepared last so that they are still crisp and fresh when served.
Grilled salads and side dishes for grilling in one - Italian pasta salad
For 6 to 8 servings:
- 450g pasta, cooked and drained
- 225 g mozzarella balls, halved
- 115 g Salami, antler tent
- 60 g baby spinach leaves
- 200 g cherry tomatoes, halved
- 160 g artichoke hearts
- 90g black olives, pitted and sliced
For the dressing:
- 65 g of olive oil
- 2 tbsp red wine vinegar
- 1 garlic clove, minced
- 2 tsp Italian spice mix
- 1 tbsp fresh parsley, chopped
- 1 pinch of red pepper flakes
- Kosher salt
- fresh pepper
If youPasta salads as saladsIf you choose one for grilling, save yourself oneadditional supplementand therefore also time. They simply combine delicious and filling pasta with fresh vegetables. For this recipe, place the cooked pasta and all other ingredients in a bowl. Then prepare the dressing from the listed ingredients. To do this, you can put the ingredients in a jar with a lid, close it tightly and shake vigorously. If necessary, season with additional salt and pepper. Add the dressing to the salad and serve.
Salads for grilling – cabbage salad with carrot and Dijon mustard
For 8 to 10 servings:
- 225 g Majonaise
- 60 ml apple cider vinegar
- 1 EL Dijonsenf
- 2 tsp sugar
- 2 TL celery seed
- Kosher salt
- freshly ground pepper
- 1/2 large head of cabbage, thinly sliced
- 2 large carrots, grated
In a small bowl or measuring cup, combine the mayonnaise, apple cider vinegar, mustard, sugar and seeds. Then season the resulting sauce with salt and pepper. Place the cabbage and carrots in a large salad bowl and then carefully stir in the salad dressing. If you are looking for salads to grill that you can prepare and store in advance, this recipe is perfect. Then simply cover the bowl with cling film and put the salad in the fridge until it's time to serve.
Fruity salad with grilled peach, rocket and feta
Since you've already fired up the grill, you might as well use it to prepare delicious salads for grilling. And we don't mean the meat at all. For this idea for quick salads for the barbecue party, you grill peaches that are part of the salad. The necessary ingredients for 8 servings are:
- 2 ripe, firm peaches (approx. 450 g), quartered
- 140 g Arugula
- 150g crumbled feta
- 7 g fresh mint, chopped
- 300 g chopped and roasted pistachios
- 25 g of olive oil
- 2 tbsp white wine vinegar
- 1 tbsp freshly squeezed lemon juice
- 1 TL Dijonsenf
- 1 TL Honig
- 1/4 tsp salt
- 1/4 TL Pfeffer
Fruit as a special ingredient for grilled salads with vegetables make the salad even more interesting in taste. For this recipe, grease the grill grate and place the quartered peaches cut side down on it. After about 4 minutes or when the fruit has softened, turn it over to the other side and grill for a few more minutes. In the meantime, you can mix the prepared feta crumbs, mint, rocket and pistachios together in a bowl. Then, in a smaller bowl, mix the remaining ingredients to create a dressing. Spread this on the salad. Spread the peaches over it.
Bruschetta salad with pasta and tomatoes
For 4 servings:
- 450 g Orechiette
- 50 g olive oil
- 1 EL Balsamicoessig
- Kosher salt
- freshly ground pepper
- 1 garlic clove, minced
- 1 pack of cherry tomatoes, halved
- a few coarsely chopped basil leaves
Do you feel like it?fast and, above all, lightSalads for grilling that also fill you up, try this one tooBruschetta recipeSalad once! Boil the pasta in salted water until cooked. Then drain them in a colander and let them cool. In the meantime, mix the olive oil and vinegar in a small bowl and season with salt and pepper. Now put the pasta, garlic and tomatoes in a salad bowl, stir and then add the salad dressing. Garnish with the basil and serve the delicious grilled salad.
Green salad for grilling with iceberg and cream dressing
For 4 servings:
- 3 strips of bacon, cut into pieces
- 120g buttermilk
- 130 g sour cream
- 1 tbsp white wine vinegar
- 2 tbsp coarsely chopped basil
- Salt
- Pfeffer
- 1 small head of iceberg lettuce
- vegetable oil
Salads for grilling with iceberg are very popular and refreshing, especially in summer. Remove the outer leaves of the iceberg lettuce and quarter the head. Set it aside for now. In a hot skillet, fry the bacon until golden brown and crispy, about 5 minutes. Take the lettuce quarters, brush the cuts with vegetable oil and season with pepper and salt. Then place the salad on the grill (cuts side down). Depending on the heat level, grill the salad for two to three minutes.
Repeat with the other interface of each quarter as well. In the meantime, you can prepare the dressing with buttermilk, sour cream, vinegar, pepper and salt by mixing everything together. Arrange the lettuce quarters on a salad plate and spread some of the sauce and bacon over them. Place the remaining sauce on the table so everyone can help themselves.
Colorful salad for grilling with pineapple, peach and jalapeno
For 4 servings:
- 1 ripe pineapple, peeled and cut into cubes
- olive oil
- 2 peaches, chopped small
- 1 jalapeno, chopped
- 1/2 red onion, chopped finely
- Juice of one lime
- Kosher salt
- 2 tablespoons fresh coriander, chopped
Brush the pineapple with olive oil. You can also put the pieces in a bowl, drizzle with olive oil and stir well until the oil is evenly distributed. Or you can cut the pineapple into slices, brush it with oil and grill it on all sides until burnt patterns appear. Then let them cool and cut them into bite-sized pieces. While the pineapple cools, prepare the rest of this delicious grilled salad idea. To do this, put the remaining ingredients in a bowl, stir and then season with pepper, salt and coriander. Finally, add the pineapple and the grilled salad is ready.
Green salads for grilling without mayonnaise
For 4 servings:
- 450 g Kohl (ca. 2 Bund)
- 60 g of olive oil
- 1 teaspoon kosher salt
- 2 medium garlic cloves, minced
- 2 tbsp apple cider vinegar
- 2 TL Dijonsenf
- 340g red or yellow cherry tomatoes, halved
- 170g feta cheese, crumbled
- 2 medium scallions (white and light green parts only), thinly sliced
- 2 tbsp mint leaves, chopped
Wash and dry the cabbage leaves and remove the thick stems. Stack the leaves on top of each other and cut them into 0.5cm wide strips. This way you can cut several sheets at once and save time. Place the chopped cabbage in a large bowl and mix it with 2 teaspoons of the olive oil and 1/2 teaspoon of the salt. To do this, use your hands and lightly crush the leaves until everything is covered in the oil and the leaves have softened.
Make a paste from the garlic and 1/2 teaspoon of the salt. To do this, you can crush both on a cutting board with the back of a kitchen knife. Mix this paste with the vinegar and mustard in a bowl. Then gradually add the remaining olive oil, stirring constantly. Add the dressing to the cabbage, stir and finally add the tomatoes, feta, onions and mint to mix well and season with salt if necessary.
Radish salad with broad beans, feta and salad dressing
For 4 servings:
- 100 g broad beans (fresh or canned)
- 475 g radishes, quartered
- 100g feta, crumbled
- 15 g fresh mint leaves, roughly chopped
- 1/2 red onion
- 2 tsp cumin seeds
For the dressing:
- 1 garlic clove, crushed
- 1 TL Dijonsenf
- 2 tbsp white wine vinegar
- 4 tbsp olive oil
- 1 pinch of salt
Cook the beans in salted water for about 2 to 3 minutes or as directed on the package. Drain them and then put them in cold water. Drain them again once they have cooled and then add them to a salad bowl with the radishes, feta, mint, onions and cumin seeds, or toss everything together and then transfer the salad to a serving plate.
Prepare the dressing by putting all the ingredients in a mason jar, screwing on the lid and shaking vigorously. Pour the salad dressing over the salad and it is ready to serve. This idea for grilled salads is also quick to make and extremely tasty.
Salads for grilling are prepared quickly and easily - grilled pumpkin with spinach and onion
For 12 servings:
- approx. 1.5 kg bottle gourd, quartered lengthwise, peeled, seeded and then cut into thin slices
- 60 ml olive oil
- 3 red onions, quartered or 8th depending on size
- 300 g baby spinach
- 200g feta, crumbled
- 1 tbsp coarse mustard
- 2 tbsp red wine vinegar
This recipe for grilled salads also proves that feta goes great with grilled dishes. Brush the pumpkin pieces with a little olive oil, season with pepper and salt and place them on the grill. One minute per side should be enough due to its thinness. Place the finished pumpkin pieces on a plate and set aside to cool. Repeat the same with the onions, which should be cut side down and grilled for 2 minutes each or until the onions have softened.
Now put these two ingredients, as well as the spinach and feta, in a salad bowl. Separately, mix the mustard and vinegar in a mason jar, shake well and add the dressing to the salad shortly before serving.
