7 Actually Unique Salad Ideas that Won’t be Snubbed at the BBQ

Picture this: It’s a bright, sunny day and you’re at a BBQ with your loved ones. You signed up to bring a side, but you don’t have the time/energy to make something elaborate. So, you take it to the internet and look for something delicious, refreshing, and quick. You find my post about salads, and quickly turn your nose up. “No one ever eats the salad” you lament.

But alas, you waited until the last minute, and you’re desperate. You make one the salads on this list, and bring it to the BBQ. All your loved ones are wondering “Who made this? It’s amazing!” And you confidently take responsibility. Your loved ones put you on their shoulders, and everyone cheers. Okay, that last part may have been overkill, but make any of these salads, and your friends and family will beg you to make it again. Go ahead and bring out the salad bowl – Summer’s here, and it’s time to eat!

Note: This post contains affiliate links, which means I earn a small commission if you purchase through these links, at no extra cost to you. Thank you for supporting Fake it Fancy, your support means the world!

Watermelon Feta Mint Salad (4-6 servings)

A sweet and savory combination that’s perfect for a warm weather BBQ.

Ingredients:

• 4 cups watermelon, cubed
• 1 cup feta cheese, crumbled
• 1/4 cup fresh mint leaves, chopped
• 1 tablespoon olive oil
• 1 tablespoon balsamic glaze (optional)

Directions:

1. In a large bowl, combine the watermelon, feta and mint.
2. Drizzle with olive oil and balsamic glaze.
3. Toss gently and serve chilled.

Pro tip: Use a melon baller like this one for cute, scoopable pieces!

Caprese Pasta Salad (6-8 servings)

A fun twist on the classis Caprese, this pasta salad combines the delicious flavors of tomatoes, mozzarella and basil with the heartiness of pasta. It’s light yet filling and always a hit at any gathering, BBQ or otherwise.

Ingredients

• 2 cups cherry tomatoes, halved
• 1 cup fresh mozzarella balls
• 1/2 cup fresh basil, chopped
• 1 cup cooked pasta (penne or fusilli works best)
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil

Directions:

1. In a large bowl, combine the tomatoes, mozzarella, basil, and pasta.
2. Drizzle with balsamic vinegar and olive oil.
3. Toss to coat, then chill for 30 minutes before serving.

Hosting hack: Toss it all together in a stylish mixing bowl set that doubles as serveware.

Grilled Corn and Avocado Salad (4-6 servings)

Sweet corn pairs perfectly with creamy avocado in this easy salad. It’s a hearty yet light dish that can be served as a side or light main course, and works very well with the “BBQ” theme.

Ingredients:

• 4 ears of corn, husked and grilled
• 1 cup cherry tomatoes, halved
• 2 ripe avocados, diced
• 1/2 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• Salt and pepper to taste

Directions:

1. Grill the corn on medium heat for 8-10 minutes, turning occasionally until charred.
2. Once cooled, cut the kernels off the cob.
3. In a large bowl, combine the corn, avocado, onion, and cilantro.
4. Drizzle with lime juice and season with salt and pepper. Toss gently to combine.

Try this: Portable tabletop grill for quick, easy grilling on the go.

Greek Salad with Lemon-Oregano Dressing (4-6 servings)

A fresh a vibrant salad that brings the flavors of the Mediterranean right to your table. The tangy lemon-oregano dressing ties everything together perfectly.

Ingredients:

• 2 cups cucumbers, diced
• 2 cups cherry tomatoes, halved
• 1/2 red onion, sliced
• 1 cup Kalamata olives
• 1 cup feta cheese, cubed
• 1 tablespoon fresh oregano, chopped (dried works well too)
• Juice of 1 lemon
• 2 tablespoons olive oil
• Salt and pepper to taste

Directions:

1. In a large bowl, combine the cucumber , tomatoes, onion, olives, and feta.
2. In a small bowl, whisk together the lemon juice, olive oil, oregano, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently. Serve chilled.

Must have: A lemon squeezer like this makes fresh juice easy and mess-free.

Mango, Black Bean, and Quinoa Salad (4-6 servings)

This tropical-inspired salad is both nutritious and refreshing. The sweetness of the mango pairs beautifully with the hearty black beans and quinoa, making it a filling and flavorful choice.

Ingredients:

• 1 cup cooked quinoa
• 1 cup black beans, drained and rinsed
• 1 ripe mango, diced
• 1/2 red bell pepper, chopped
• 1/4 cup cilantro, chopped
• Juice of 2 lime
• 1 tablespoon of olive oil
• Salt and pepper to taste
• 1/2 avocado (optional)
• Pumpkin seeds (Optional)

Directions:

1. In a large bowl, combine the quinoa, black beans, mango, bell pepper, and cilantro.
2. Drizzle with lime juice and olive oil, and season with salt and pepper.
3. Toss gently and chill before serving,

Tip: Cook quinoa in this multi-use rice & grain cooker for perfect texture every time.

Cucumber & Tomato Salad with Dill (4-6 servings)

Thai simple and light salad is perfect for hot summer days when you need something refreshing and hydrating, perfect for a BBQ. The fresh dill adds a burst of flavor that complements the cucumber and tomato.

Ingredients:

• 2 cups cucumber, sliced
• 2 cups cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 2 tablespoons fresh dill, chopped (dried is fine too)
• 1 tablespoon olive oil
• 1 tablespoon white wine vinegar
• Salt and pepper to taste

Directions:

1. In a large bowl, combine the cucumber, tomatoes, onion, and dill.
2. Drizzle with olive oil and vinegar, then toss to combine. Season with salt and pepper.
3. Chill for 15 minutes before serving.

Bonus: Keep it cold in this insulated salad bowl with lid.

Spicy Southwest Corn Salad (6 servings)

This zesty salad is perfect for summer BBQs, The sweet corn pairs perfectly with the tangy lime dressing.

Ingredients:

• 3 cups corn kernels (fresh or frozen)
• 1/2 red bell pepper, chopped
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 2 teaspoons chili powder
• Juice of 2 limes
• Salt and pepper to taste

Directions:

1. Cook the corn (if using frozen) and let it cool.
2. In a large bowl, combine the corn, bell pepper, onion, and cilantro.
3. Drizzle with lime juice, sprinkle with chili powder, and season with salt and pepper. Toss to combine and serve chilled.

Easy prep: Use this corn stripper tool to make removing kernels a breeze.