Barbequed food tastes the best with a creamy potato or pasta salad or a healthier option like a green salad on the side. The key to enjoying all barbeque side salads is to serve them chilled, straight from the fridge.
The contrast between the cold and hot food, together with ice-cold beverages is the secret to a perfect barbeque experience! For hot sides, all kinds of grilled vegetables, potatoes, and garlic bread are a delicious option.
Fresh Vegetable Sides
One cannot go wrong with a fresh salad on the side and is also a vegetarian BBQ option. Keep it simple, build the base with greens such as lettuce, rucola, cucumber, or green pepper, and add some chopped or cherry tomatoes and onion slices for taste. For something extra, a salad cheese like feta does the trick as well as sweet fruit like mango, pineapple, or melon. There is really no rule as to what can or cannot be added to a fresh salad so there is room for experimentation!
A tomato-onion salad is a simple yet tasty side for any barbequed food. Choose the onions according to your taste – for milder taste go with sweet salad onions or a stronger onion type for some extra kick. A hint of extra virgin olive oil, salt, pepper and a small sprinkle of sugar is all that is needed to spice a tomato onion salad.
Creamy Side Dishes
A creamy potato or pasta salad is a classical side with barbequed food. For the creamy sauce, mayonnaise or sour cream with some mustard or sweet chilli sauce and spices does the trick. Onion, cheese, green or red pepper, mushrooms and fresh herbs are all good choices to bring in some additional flavours and texture.
A creamy pasta or potato salad is best served cold or chilled. Make the salad at least 1-2 hours in advance to let it have some time to rest in the fridge, which enriches the flavours and softens the structure making the salad extra creamy. Potato and pasta salads can easily survive overnight, should you want to prepare them the day before.
Potatoes can be cooked in different ways and enjoyed hot or cold. They can be barbequed in small slices, or placed in the oven chopped as small chips. In addition, boiled potatoes, especially the small new potatoes, cooked in salted water and topped with some parsley or dill work very well.
- Foil Vegetable Sacks Recipe
Chop potatoes together with other vegetables such as carrots, onions, and sweet potato into small pieces and place them in foil. Top with feta cheese, a tablespoon of olive oil, salt, pepper, and herbs of your choice. Tip: slices of fish work beautifully with this dish and they cook well inside the foil.
Close the foil sack filled with vegetables, and place it on the grill. Cook slowly and long (on the side of the grill while preparing other food on the hotter spot), and turn often to avoid burning. Enjoy with barbequed food and with a fresh green salad on the side!