The secret to a truly brilliant barbecue? Sides that aren't only tasty in their own right, but also complement what's on the grill. Our collection has all the classics, like coleslaw and sweetcorn, but with exciting twists – plus a range of new and ingenious snacks, salads and skewers. With tips on preparing ahead and advice on how to add your own spin, we've got everything you could possibly need for your best barbecue ever.
Click or scroll through our gallery to discover the ultimate collection of delicious barbecue side dishes, starting with some super salads, coleslaws and sauces, and finishing off with homemade breads and perfect potatoes.
Peaches and nectarines pair perfectly with salty, savoury ingredients like mozzarella and prosciutto. Our recipe suggests serving them with both, but you can opt to leave the prosciutto out if your barbecue spread is already meat heavy. Try griddling the fruits for even more flavour – and when they're done, serve them on a bed of rocket leaves.
This fresh, clean-tasting bowl of greens would make the perfect side salad for any grilled feast. To make it, it's worth removing the outer skin of the broad beans, which can be quite tough and earthy. With sautéed shallots, shredded lettuce and lemon juice all in the mix, this salad can be ready in just 30 minutes.
Get the recipe for broad bean salad with lettuce, shallots and mint here
The only thing better than a perfectly ripe, plump and juicy peach? A perfectly ripe, plump and juicy peach that’s been caramelised on the barbecue grill! This bright and zingy salad more than proves the point; here, lightly burnished peaches are paired with creamy, tangy feta cheese and juicy, tender tomatoes. Bright, beautiful and packed with flavour, it would work equally well as a barbecue starter or side.
Get the recipe for grilled peaches with tomato, feta and basil here
Refreshing watermelon works brilliantly in salads – and because of its sweetness, it pairs well with salty cheeses such as feta or goats' cheese. Add some pitted black olives, fresh mint and finely sliced red onion, dress with red wine vinegar and olive oil, and you've got an easy side dish everyone will love. Alternatively, follow our recipe, which involves flashing the feta under a grill before tossing it through the salad.
This is a delightfully different take on a rice salad, made with wild rice, which has a nutty, firm texture. It's quite a substantial dish, with lentils, carrot and radish all in the mix, and it's served with a garlicky lime dressing for a flavoursome final flourish. You can enjoy it warm or cold – the choice is yours!
A homemade Caesar dressing beats anything you can buy in the shops. Plus, it's incredibly simple to make, especially if you prepare it in a food processor. You can also make it up to three days in advance, keeping it in a sealed container in the fridge – and the croutons will keep in an airtight container for up to three days (if you really want to get ahead).
This vibrant salad has a lot going on – sweet mango, crunchy vegetables, punchy pomegranate seeds and a sweet and spicy lime dressing, all topped with crunchy peanuts. It needs to be assembled just before serving; however, the dressing can be made, the vegetables prepped, and the peanuts candied a few hours ahead.
Bulgur wheat is quick to cook – and it tastes great combined with a few other ingredients in tabbouleh, a staple Middle Eastern salad. This recipe is incredibly simple; toss the grain with mint, tomatoes, spring onion and plenty of grassy parsley, then serve it hot or cold, with a squeeze of fresh lemon.
A food processor makes easy work of grating the apple and carrots for this bright salad – but if you don't have one, use a box grater instead. The zippy dressing is made from lemon juice, salt, brown sugar and oil, and the finishing touch is a scattering of chopped spring onions and toasted walnuts. It'll keep for a couple of days in the fridge if you want to prep ahead.
This salad is sunshine on a plate. It radiates bright colours and flavours, thanks to a combination of sweet golden beetroot, zesty orange and aniseed-like fennel. Not only that, but the beets are roasted with thyme and garlic for even more flavour. An orange and ginger dressing rounds off the dish. Without the lettuce and herbs, it'll keep for a few days in the fridge.
Versatile and high in protein, a tin of chickpeas can be used to make the quickest of side dishes. Once drained and rinsed, toss the chickpeas in olive oil and paprika, season them well, then roast them in a hot oven until just crisp. Mix with chopped tomatoes, roasted red peppers and black olives (or whatever you fancy), then dress the whole lot with olive oil, a squeeze of lemon juice and some fresh herbs. You could add crumbled feta or soft goats' cheese, too.
Gone are the days of over-cooked beetroot doused in malt vinegar – now you can buy the vibrantly coloured vegetable cooked and vacuum-packed, making it ideal for whipping up this speedy side. Serve it in a pretty dish layered with crumbled feta, toasted walnuts, rocket, olive oil and a drizzle of balsamic glaze, et voilà.
If your avocados are a little underripe, grilling them is the way to go. Here, charred avocado wedges are combined with wild rice, baby carrots, broccoli, cherry tomatoes and fresh herbs, then drizzled with a nutty tahini and lemon dressing – resulting in a stand-out barbecue side dish or veggie main meal.
Get the recipe for grilled avocado salad with tahini dressing here
Celeriac may not be the best-looking ingredient out there, but it has a delicious gentle celery taste, with nutty overtones. In this classic French salad, it's shredded (use a food processor for speed) then mixed with mayonnaise, cream, grain mustard and lemon, which prevents it from discolouring. This dish is often served with smoked fish, but it'd make a great match for grilled chicken, too.
Fennel's crunchiness and aniseed notes make it the perfect match for fresh slices of sweet pear. Simply dressed with olive oil and lemon, this salad would make a good partner for grilled fish or seafood. You could add chopped fresh dill, chunks of feta and a scattering of pomegranate seeds to make it even more colourful and flavourful.
You can't beat a fresh tomato salad. You should try to avoid storing tomatoes in the fridge because cold temperatures dull their flavour – but if you've kept them in there, make sure they're at room temperature before preparing and serving. Good-quality tomatoes don't need much to really sing; add your best extra virgin olive oil, a little sweet balsamic vinegar, and plenty of sea salt and black pepper. Scatter over some basil, oregano or parsley to serve.
This vibrant salad would work equally well with fish, meat or grilled halloumi cheese. The quinoa is cooked in stock for extra flavour. Add in some crunchy radish, broccoli, blanched kale and pomegranate seeds, then dress the whole lot with a sweet mustard dressing for an absolute winner of a dish.
Get the recipe for quinoa salad with asparagus and kale here
A selection of canned beans – black beans, kidney beans and cannellini beans – form the base of one of the speediest and most filling salads around. Make a dressing with oil and vinegar (three parts oil to one part vinegar), a drizzle of honey and a teaspoon or so of Dijon mustard, then season it well. Toss everything together, add some sliced spring onions and chopped flat-leaf parsley, and you're done!
Classic Greek salads are traditionally made with tomatoes, cucumber, red onion, black olives, feta and dried oregano, and dressed with olive oil and lemon juice. But though the ingredients are few in number, they must be of the very best quality for the tastiest possible results. You can prepare the salad a day in advance if you like – just remember to deseed the cucumber so it doesn't make everything too watery.
To make this Sicilian-style salad – a twist on a traditional caponata – aubergine is grilled, then marinated in oil, lemon juice, vinegar, garlic, toasted pine nuts and raisins. Our recipe calls for baby aubergines, but the large variety would work fine too (just cut them into chunks). This dish is best served at room temperature, so it's perfect for making ahead of time.
Fattoush is a vibrant, crunchy, herby salad from the Middle East – and it's a great use-up for stale pittas or flatbreads. To make it, chunks of bread are toasted or baked, then added to a selection of vegetables. The whole thing is then dressed with lemon and extra virgin olive oil. Happily, this dish benefits from being made a few hours ahead of serving.
Let's face it – shop-bought coleslaw is always a little bit underwhelming. We reckon homemade is the way to go; you can use a combination of any vegetables with a little bite, such as red cabbage, white cabbage, carrots, fennel, onions and even sprouts (if they're in season). Our Caribbean-inspired recipe also includes mango and a kick of chilli.
A bowl of classic coleslaw is an incredibly easy barbecue side dish that always goes down well. You can whip it up in just 10 minutes, and if you want to prepare it ahead, it'll keep in the fridge overnight. Mix sliced red cabbage, white cabbage and grated or thinly sliced carrot, then stir through some mayonnaise and seasoning. For extra punch, add some sliced red onion or spring onions – or for sweetness, mix in a handful of sultanas.
Best enjoyed with a generous pile of crispy tortilla chips, this simple yet seriously punchy salsa is the perfect dip to serve at any barbecue. Deliciously juicy and bursting with sweet, fruity flavour, it would also be wonderful with grilled white fish or chicken. You can make it as mild or as fiery as you like; simply add habanero chilli purée to taste.
These smoky beans don't take long to prepare – there’s no need to soak the pulses, as the recipe calls for canned black beans – and the results are sensational. It makes a wonderful accompaniment to barbecued meats and is also great as a hearty vegetarian dish. Top your beans with sour cream and fresh coriander to serve.
The heat of the barbecue (or oven) turns red peppers soft and super sweet, making them the perfect match for melting, fiery ‘nduja – a soft, spicy pork paste. Once the peppers are cooked through, top them with cool and creamy burrata or buffalo mozzarella, then serve them with ciabatta and barbecued meats.
This Indian street food snack makes an excellent barbecue side, cutting through a rich, meat-heavy spread with delicious ease. To make it, chickpeas, onions and chunks of tomato and potato are dressed in a sweet, sour tamarind sauce. Expect a kick of hot chilli and plenty of fruity pops of pomegranate, all topped off with cooling mint yogurt.
Blanched gnocchi take traditional veggie skewers in a whole new direction, becoming deliciously charred and crisp on the grill. In our recipe, the skewers are dressed in olive oil and pesto, grilled, then served with a lemon pesto dressing. Want to get ahead? They can be assembled a few hours in advance.
Get the recipe for barbecued gnocchi, peppers and pesto here
Roasting fresh beetroot gives it a wonderfully earthy depth of flavour – but if you're short on time, it's fine to use ready-cooked, shop-bought beets. The griddled halloumi (which you could cook on the barbecue) gives this dish a salty, savoury note; fresh lemon and garlic bring plenty of zing; and toasted walnuts add a welcome crunch.
Get the recipe for grilled halloumi with beetroot and gremolata
Here, chunks of sweet potato, red onion and courgette are coated in a tandoori yogurt mix, grilled, then served drizzled with a lightly spiced yogurt dressing. It's a simple but extremely tasty recipe that would make a lovely barbecue side dish or veggie main.
In this recipe, batons of courgette and halloumi are threaded onto skewers, then grilled until the courgettes are crisp and the halloumi is golden brown on the outside, melty in the centre. They're then served hot, with a chilli and mint dressing. Be sure to add dried mint to the dressing – its flavour is much more intense than fresh, and it makes a lovely contrast to the heat of the chilli.
You don’t need us to tell you that in-season asparagus is a thing of beauty. To make this easy side dish, chop off the woody ends, then grill the spears on the edge of the coals (or on a griddle plate) for a few minutes. Serve your asparagus warm, finished with a squeeze of lemon and a drizzle of melted butter. A handful of finely grated Parmesan wouldn’t go amiss here, either...
Cooking halved lettuce heads cut-side down on the grill gives them an irresistible charred flavour and texture. Smother them in a tangy, garlicky buttermilk dressing, and you've got yourself a truly irresistible side. Firm lettuces such as radicchio and endive are particularly good choices.
Get the recipe for grilled lettuce and buttermilk dressing here
With just three main ingredients – radicchio, butter and sweet sherry – this dish couldn't be simpler to make (or tastier). Radicchio is a sturdy, slightly bitter leaf, so cooking it with butter and sherry makes all the difference, adding a lovely sweetness. This dish is braised in the oven, which you can do ahead of time, and it'd taste wonderful served at room temperature with steak.
Your barbecue has the power to transform okra, which can sometimes be slimy. In this recipe, the vegetable is coated in a tasty sea salt, black pepper, chilli flake, garlic, onion powder and olive oil mix, before being grilled until soft and slightly charred. You could also experiment with different flavourings, adding in herbs and spices like crushed fennel seeds and chopped rosemary.
If you thought you couldn’t beat grilled halloumi, think again – say hello to halloumi fries. To make them, chunks of the salty, semi-hard cheese are coated in lightly spiced flour, then deep-fried until crispy on the outside and meltingly soft in the middle. They're the perfect thing to nibble on while your meats are grilling.
This recipe for tomatokeftedes, or Greek tomato fritters, comes courtesy of a Greek grandmother from Santorini – and, packed with juicy tomatoes and fragrant herbs, it rivals the idyllic island’s signature blue domes for beauty. Served with a Greek yogurt and dill dip, they're a barbecue side dish that's practically guaranteed to be just as tasty as the main course.
This recipe couldn't be simpler: mix shop-bought mayonnaise with chipotle sauce, fresh lime, a little sugar, grated cheese and fresh coriander, then serve it with barbecued corn. The sweet, spicy, smoky mayo would also make a great dip for prawns or chicken kebabs.
In this finger-licking recipe – a take on popular Mexican street food elote – grilled corn is brushed with lime, garlic and chilli butter, then topped with garlic and herb soft cheese. A must-try veggie side, if there ever was one!
Corn on the cob is always a crowd-pleaser at a barbecue – and it's great value for money, too. In this easy recipe, the corn cobs are cooked over coals, then dressed in a smoky butter flavoured with paprika, garlic, chilli and fresh herbs. The butter will keep for a few days in the fridge, and would also be great on a steak.
Get the recipe for barbecued sweetcorn with smoked butter here
Here, an American favourite is given a Spanish makeover, all thanks to the addition of spicy, smoky chorizo sausage and Manchego. Manchego is a sheep's milk cheese with a light, slightly acidic tang – but if you can't find it, this cornbread would be equally good made with a strong, mature Cheddar. It's quick and easy to make; just try not to over-mix the batter, which can make it tough.
Forget standard sesame seed buns – if you really want your barbecue to go with a bang, this tear and share loaf is the way to go. The ultimate carb-loaded creation to dig into with friends, it's garlicky, salty, savoury and irresistibly cheesy (our recipe calls for mozzarella and Gruyère, but you can experiment with whichever cheeses you like). Pair it with balsamic vinegar and extra virgin olive oil for a dippable feast.
A lovely combination of potatoes, hard-boiled eggs, sour cream, mayonnaise, fresh dill and dill pickles (or plain gherkins), this potato salad would be great served with meat or fish. As a bonus, it tastes much better the day after it's made, so it's the perfect get-ahead side to prep before a barbecue.
Why not swap everyday French fries for these sweet, sticky potato wedges – roasted in rosemary, garlic, olive oil and sweet Marsala wine? Served with a homemade spicy tomato sauce, they're the sort of satisfying barbecue side dish that might just outshine the main course.
Get the recipe for potato wedges with spicy tomato sauce here
Roasting sweet potatoes in foil parcels over coals really intensifies their sweetness – and happily, it only takes around 45 minutes to do. In this recipe, the cooked potatoes are split open, stuffed with smoked paprika and grated cheese, then returned to the heat so the cheese can melt. They're then topped with sour cream and crispy bacon to serve.
Want a potato-based side dish that’s big on flavours and textures? Look no further! Our recipe suggests blanching the potatoes first, then finishing them off on the grill. However, if you have time, cook them from raw on the barbecue – it'll take around an hour and make the smokiness even more intense. A dressing made from fresh tarragon, chopped peanuts, extra-virgin olive oil, lemon and chilli is a fitting final flourish.
Get the recipe for BBQ potatoes with peanuts, tarragon and chipotle here
This warm baked sweet potato salad will steal the show with its bold flavours. Tamari (gluten-free soy sauce), lime juice and chillies make it sharp, salty and spicy, while roasted peanuts add crunch – and coriander and mint leaves keep things fresh. Simply reheat the potatoes once cooked, then add the dressing and herbs to serve.
Instead of the usual mayonnaise, this potato salad is made with a mixture of garlic and herb soft cheese, olive oil and lemon juice, giving it an irresistibly creamy, tangy taste. Add in some chopped onion, celery and fresh herbs, and there you have it – a new twist on an old favourite.
This roasted new potato salad is just bursting with flavour and texture. The spicy Indian dressing is made from fresh curry leaves and chaat masala (which you can buy as a pre-mixed spice blend), and the whole thing is topped with crunchy chopped peanuts, mint and coriander. It's a fragrant, lightly spiced dish that's sure to go down a storm.
The taste of the Deep South and pit barbecue country, Cajun spicing goes perfectly with potatoes. Cut regular or sweet potatoes into wedges or chips (skins on), toss them in oil, then add plenty of spice. Our recipe gives instructions on how to make your own Cajun spice mix, but you can use a shop-bought blend if you prefer.
This Indonesian-style potato salad is easy to make, as it's all done in one tin. Roasted potatoes are tossed with bean sprouts and green beans, then served with an irresistible peanut butter and coconut dressing. Gado gado goes especially well with barbecued chicken, which you could top with some of the dressing.
Rich and creamy potato salads not your thing? Try a lighter version with a vinaigrette dressing instead. Be sure to add the dressing while the potatoes are still warm, whether you plan on serving it hot or at room temperature; that way, all the flavours will be fully absorbed.
Get the recipe for new potato salad with mint and chives here
This Scandinavian-inspired salad is sweet, crunchy and tangy in equal measure. To make it, cooked beetroot (you can use pre-cooked, as long as it's not in vinegar), potatoes, apples and gherkins are tossed in a mixture of yogurt and crème fraîche (though if you prefer, you could use mayonnaise instead). Don't skimp on the fresh dill; it lifts the dish beautifully.
Introducing what might just become your new favourite potato salad dish! In this recipe, potatoes are tossed in mayonnaise and thick Greek yogurt, along with boiled eggs, crunchy celery and lots of fresh herbs. A final topping of salty-sweet fried Parma Ham takes things into the realm of the truly exceptional. The salad can be made a few hours in advance – just add the ham before serving.
There's nothing like pairing a freshly grilled burger or hot dog with a side of chips – and these garlicky, herby, chilli flake–scattered delights are the most delicious chips around. The best part? You'll only need a few easy-to-find ingredients to make them. Serve them up on a wooden board or in a big sharing dish, then watch them disappear before your eyes.
Get the recipe for herby chips here
Now discover 39 mouth-watering Mexican recipes everyone will love
Last updated by Jessica Morris.