10 salads to accompany the summer barbecue

by The Flamingo

Switzerland’s favorite summertime sport is definitely grilling. I’ve never seen so many grills on terraces and balconies anywhere in the world, not to mention all the designated grill spots in the woods or by the lakes. The Swiss have simple taste in food, they are happy with grilled meats accompanied by salads. I think this is one of the reasons they are so fit and healthy. This is their favorite dish during summer. They prefer lean meats, like chicken, trout, beef. Also grilled pork sausages and grilled cheese are stars.

The grilling is a little habit we picked up while living here. Because I am not a big meat lover, I tried to put all my effort in making salads “worthy” of the main dish. I am happy to say, when it’s grilling day, my favorite is the grilled cheese (gouda or halloumi) and the 4-5 salads I prepare for the occasion. 

Here are some salad ideas to accompany the barbecue, really worthy of a side dish! I have to mention, I don’t shy away from mayonnaise. If I don’t have time to prepare it myself, then I use a good quality mayo bought from the supermarket. So some salads may be healthier than others, but they all taste amazing. Here they are:

1. Grilled peppers salad

• 6 peppers (green or red)
• sunflower oil (cold pressed would be perfect)
• apple or balsamic vinegar
• salt, pepper

When you grill the meat, add some whole peppers on the grill. Red or green, it doesn’t matter. Grill them until their blackened skin peels off easily. Take the hot grilled peppers and put them in a pot. Sprinkle some salt on top and let them rest with the lid on for a half an hour until they are soft. Peel them thoroughly and try to save all of their juices in a big bowl. Put the peeled peppers into that bowl, add the oil and sprinkle on top vinegar, salt and pepper. Mix it well and let the salad rest in the fridge for at least a half an hour, then serve it.

2. Grilled courgette salad

• 2 courgettes 
• olive oil
• garlic flakes
• dried herbs (oregano, basil, rosemary)
• salt, pepper

Cut the courgettes (unpeeled) lengthwise in medium sized slices and grill them along with the meat. When they achieve those black grill stripes, put them in a bowl or a soup plate, add the olive oil, garlic flakes, herbs, salt and pepper. Mix well and let them rest at room temperature for a few minutes, then serve.

3. Green beans salad

• 500 g green beans 
• 2 garlic cloves
• olive oil
• apple or balsamic vinegar
• salt, chili flakes

Bring water to a boil in a pot, add the cleaned green beans and cook them for about 8-10 minutes, depending on their freshness. Rinse them in cold water after they are boiled “al dente” and leave them to cool down on their own. Mince the garlic cloves and add add them to the beans. Pour a bit of olive oil, season well and sprinkle vinegar on top. Mix everything together. I recommend preparing this salad a night before it’s consumed so that the flavours settle. 

4. Oriental salad

• some potatoes
• 1 carrot
• 1 spring onion
• olives
• 2 pickled cucumbers (in brine would be best)
• mayonnaise
• salt, pepper

Peel the potatoes and cut them into bite sized cubes, slice the carrot. Boil them until the fork can get easily through, but not too much so they don’t crumble. Leave the potatoes and carrots to cool down. In the meantime slice the onion, olives and pickled cucumbers. Mix everything together, add mayo to your taste and season. You can leave the oriental salad in the fridge for an hour and then serve. 

5. Cucumber and radish salad

• cucumber
• radishes
• spring garlic
• dill
• olive oil
• apple or balsamic vinegar
• salt, pepper

This is a very traditional, simple and refreshing summer salad. Slice the cucumbers and radishes. Mince the spring garlic and dill. Add all the vegetables and herbs together in a bowl. Add oil, season well and sprinkle the vinegar at the end. Mix well and serve together with barbecue. 

6. Coleslaw salad

• 1 small celery
• 1 big carrot
• ½ of a curly cabbage (normal cabbage is also great)
• mayonnaise
• lemon juice
• salt, pepper

This was my favorite salad growing up. Grate the vegetable finely in a large bowl, add mayonnaise to your taste and season well. Mix everything together until you feel that the mayo is well spread. Add a few drops of lemon juice just to add some bite to the taste. Refrigerate for a half an hour, then serve.

7. Arabian tomato salad

• 3 large ripe tomatoes or a casserole of cherry tomatoes
• 1 spring onion
• za’atar (Arabian mixture of herbs containing sumac, sesame seeds, oregano, thyme)
• olive oil
• salt, pepper

Cut the tomatoes the way you prefer, make sure you capture all their juices. Slice the spring onion and add it to the tomatoes. Add olive oil, season with salt and pepper and add some za’atar on top. Mix the salad well and serve directly, don’t refrigerate it. The sweetness of the tomatoes combined with za’atar’s unique tangy taste makes this simple salad so great.

8. Mushroom salad

• 300g champignon and pleurotus mushrooms
• 1 pickled cucumber (in brine would taste better)
• mayonnaise 
• garlic flakes
• salt, pepper

This salad is also one of my favorites. Cut the mushrooms in small pieces and boil them for 10 minutes. Drain them well, then squeeze them until they drip most of the water they have inside. Add the pickled cucumber cut into small pieces. Add mayo to taste and season well. Be generous with the garlic flakes. Mix everything together and refrigerate it for a half an hour. Serve your lovely mushroom salad with some grilled turkey breast or chicken. It will be amazing.

9. Greens salad

• 1 lettuce/baby spinach/arugula/corn salad
• 1 spring onion
• 4 radishes
• sunflower oil (cold pressed would be better and healthier)
• the juice of half of lemon
• salt

This is a classic for barbecue, or for any meal for that matter. You can do it with any type of lettuce, you can add other leaves as well as arugula, baby spinach or corn salad. The more leaves the better. Wash well and break the leaves with your fingers. Slice the radishes and mince the spring onion. Add everything into a large bowl and add the oil, salt and the lemon juice (in this order!). Mix well and serve immediately. 

10. Cauliflower salad

• 1 medium cauliflower
• 1 garlic clove
• dill
• mayonnaise
• salt, pepper

This salad is perfect, if it is prepared a day before consumption. Cut the cauliflower into medium size bouquets and boil them until the fork goes through them. The bouquets must be semicruncy. Drain the water, then press them to squeeze all the wetness out. Mince the garlic and dill, add them to the cauliflower, as well as mayo to your taste. Season well, then leave the salad in the fridge for a few hours, eventually overnight. 

Most of these salads are classics, but there are also some on my list, which I didn’t think would work out with barbecue. To my surprise they were all super tasty and complimenting the meat. I have a few more salad recipes in my repertoire, they would not fit into an already long article. If interested, let me know. Enjoy your summer eating well balanced and yummy food!

Photos from Flamingo‘s archive.