29 BEST BBQ SIDE DISHES FOR YOUR SUMMER COOKOUT

The BBQ side dishes are the secret to a great cookout. The meat gets the attention, but the sides — the creamy potato salad that has been chilling since the night before, the coleslaw that has marinated long enough to go from sharp to silky, the baked beans that have been low-and-slow on the stove all morning — are what people eat the most of and remember longest after the grill is cold.

My husband manages the grill at our summer gatherings with the focus of someone who takes the work seriously. I manage everything else. We have a specific and well-tested division of labour: he is responsible for the proteins from the moment they touch the grill until they leave it, and I am responsible for all the sides, the table, the drinks, and keeping the children from wandering into the neighbour's garden while distracted by lawn games.

These 29 BBQ side dishes are organised from the essential classics that every cookout needs to the elevated and unexpected options that make guests ask for the recipe before they finish their first serving. Saad's contribution to cookout planning is confirming every year that the corn on the cob must be present and that there must be enough. This is his only food-related demand, and we always honour it.

29. Classic Creamy Potato Salad

The essential BBQ potato salad — Yukon Gold potatoes, hard-boiled eggs, celery, and a mayo-mustard dressing. Better the next day.

Ingredients

• 1kg Yukon Gold potatoes, boiled in salted water until just tender, cooled
• 4 hard-boiled eggs, peeled and chopped
• 3 celery stalks, finely diced
• ¼ cup red onion, finely diced
• Dressing: ¾ cup mayo, 2 tablespoon Dijon mustard, 1 tablespoon white vinegar, 1 teaspoon sugar, salt and pepper

Instructions

1. Boil potatoes until fork-tender. Drain. Cool completely — do not dress warm potatoes.
2. Mix dressing in a large bowl.
3. Add potatoes, eggs, celery, onion. Fold gently.
4. Refrigerate minimum 2 hours (overnight is better). Taste and adjust before serving.

28. Classic Coleslaw

The creamy coleslaw that belongs at every cookout — shredded cabbage, carrot, and a tangy mayo dressing that softens after 2 hours.

Ingredients

• ½ head green cabbage, shredded fine
• 2 large carrots, grated
• ½ cup red onion, very thinly sliced
• Dressing: ½ cup mayo, 2 tablespoon apple cider vinegar, 1 tablespoon sugar, ½ teaspoon celery seed, salt and pepper

Instructions

1. Combine cabbage, carrot, and onion in a large bowl.
2. Whisk dressing separately. Pour over slaw.
3. Toss until fully combined. Season generously.
4. Refrigerate at least 2 hours — the coleslaw should be slightly wilted and silky before serving.

27. Grilled Corn on the Cob

Corn on the cob grilled directly on the grates until charred — the cookout side that cannot be improved upon.

Ingredients

• 8 ears of corn, husks removed
• Olive oil or softened butter
• Salt and pepper
• Optional compound butters: garlic herb butter, chilli lime butter, or elote-style (mayo, cotija, chilli, lime)

Instructions

1. Oil or butter the corn ears.
2. Grill over medium-high heat, turning every 3 minutes, for 12 to 15 minutes total until charred in spots.
3. Alternatively: wrap in foil with butter and grill 20 minutes.
4. Serve with butter or compound butter options. Saad's rule: as much corn as guests want, then more.

26. Slow-Cooked BBQ Baked Beans

Smoky, deeply flavoured baked beans that cook low and slow all morning — the side dish that guests spoon over everything.

Ingredients

• 3 cans (400g each) white beans or navy beans
• 200g halal beef bacon or halal smoked sausage, diced
• 1 onion, diced
• BBQ Sauce: 1 cup ketchup, ¼ cup brown sugar, 2 tablespoon molasses, 2 tablespoon Worcestershire, 1 tablespoon mustard, 1 teaspoon smoked paprika
• 1 cup beef broth

Instructions

1. Cook beef bacon until crispy. Remove. Cook onion in the fat.
2. Add all sauce ingredients and broth. Simmer 5 minutes.
3. Add beans. Transfer to an oven-safe dish or slow cooker.
4. Cook at 150°C/300°F for 2 to 3 hours (or slow cooker LOW 6 hours). Stir in bacon before serving.

25. Watermelon Feta Mint Salad

Cubed watermelon with feta, fresh mint, and a lime drizzle — the refreshing BBQ side that takes 5 minutes.

Ingredients

• 1 small seedless watermelon, cubed
• 150g feta cheese, crumbled
• ¼ cup fresh mint leaves, torn
• Juice of 2 limes
• 2 tablespoon olive oil
• Pinch of flaky sea salt, optional jalapeño thinly sliced

Instructions

1. Cube watermelon and arrange on a large platter.
2. Scatter crumbled feta and mint leaves over.
3. Drizzle lime juice and olive oil over everything.
4. Finish with flaky sea salt. Serve immediately — this salad does not hold well assembled.

24. Pasta Salad with Italian Dressing

Rotini with Italian dressing, salami, olives, peppers, and Parmesan — the pasta salad that improves overnight.

Ingredients

• 400g rotini or fusilli, cooked al dente and cooled
• 1 cup Italian dressing
• 200g halal salami or deli meat, cubed
• 1 cup Kalamata olives, halved
• 2 bell peppers (red and yellow), diced
• 1 can artichoke hearts, drained
• ½ cup Parmesan, grated
• Fresh basil

Instructions

1. Cook pasta al dente. Rinse with cold water. Drain thoroughly.
2. Combine all ingredients except basil.
3. Toss with Italian dressing. Refrigerate 2 hours minimum (overnight is better).
4. Add fresh basil just before serving. Taste and add more dressing if needed.

23. Elote Corn Salad

Mexican street corn off the cob — charred corn, mayo, cotija, chilli, lime, and cilantro in a bowl.

Ingredients

• 4 cups corn kernels (from grilled or charred cobs, or frozen thawed and charred in a skillet)
• ¼ cup mayo
• ¼ cup sour cream
• 100g cotija cheese (or feta), crumbled
• 1 teaspoon chilli powder
• Juice of 2 limes
• ¼ cup cilantro, chopped
• ¼ cup red onion, finely diced

Instructions

1. Char corn: grill on the cob then cut off, or char frozen corn in a hot dry skillet until golden in spots.
2. Combine mayo, sour cream, lime juice, and chilli powder.
3. Toss charred corn in dressing.
4. Add cotija, cilantro, red onion. Taste and adjust chilli and lime.

22. Devilled Eggs

Classic devilled eggs with a paprika crown — the appetiser that disappears first at every cookout.

Ingredients

• 12 large eggs, hard boiled, peeled, and halved
• 3 tablespoon mayo
• 1 tablespoon Dijon mustard
• 1 tablespoon white vinegar or lemon juice
• Salt and pepper
• Smoked paprika for topping
• Optional: pickled jalapeño for garnish

Instructions

1. Halve eggs lengthways. Remove yolks to a bowl.
2. Mash yolks with mayo, mustard, vinegar, salt, and pepper until smooth.
3. Fill a piping bag or zip-lock bag corner. Pipe mixture back into whites.
4. Dust with smoked paprika. Refrigerate until serving.

21. Grilled Halloumi Salad

Grilled halloumi over cucumber, tomato, and mixed greens with lemon dressing — the cookout side that satisfies vegetarians and meat-eaters equally.

Ingredients

• 250g halloumi, sliced 1cm thick
• Mixed salad greens
• 2 cups cherry tomatoes, halved
• 1 cucumber, diced
• ¼ red onion, thinly sliced
• Dressing: 3 tablespoon olive oil, 2 tablespoon lemon juice, 1 teaspoon honey, ½ teaspoon dried oregano
• Fresh mint and basil

Instructions

1. Grill halloumi on the BBQ (or in a hot griddle pan) 2 to 3 minutes per side until golden.
2. Arrange greens on a large platter. Top with tomatoes, cucumber, and onion.
3. Lay grilled halloumi slices over.
4. Drizzle dressing over. Scatter herbs. Serve immediately while halloumi is warm.

20. Caprese Skewers

Fresh mozzarella, basil, and cherry tomatoes on skewers with balsamic — the elegant finger-food side dish.

Ingredients

• 500g fresh mozzarella balls (bocconcini)
• 500g cherry tomatoes
• Large fresh basil leaves
• Balsamic glaze
• Good olive oil
• Flaky sea salt
• Wooden skewers

Instructions

1. Thread each skewer: tomato, basil leaf (folded), mozzarella, repeat.
2. Arrange on a platter.
3. Drizzle generously with good olive oil and balsamic glaze.
4. Finish with flaky sea salt. Serve at room temperature.

19. Cucumber Dill Salad

Thinly sliced cucumber in a creamy dill dressing — the refreshing counterbalance to smoky BBQ.

Ingredients

• 3 large cucumbers, thinly sliced
• ½ red onion, very thinly sliced
• Dressing: ½ cup sour cream or Greek yoghurt, 2 tablespoon white vinegar, 2 tablespoon fresh dill (or 2 teaspoon dried), 1 teaspoon sugar, salt and pepper

Instructions

1. Toss cucumber and onion with ½ teaspoon salt. Let sit 20 minutes to draw moisture.
2. Press in a kitchen towel to remove excess water.
3. Whisk dressing. Toss cucumbers in dressing.
4. Refrigerate 30 minutes. The flavour improves the longer it sits — up to 24 hours.

18. Jalapeño Cheddar Cornbread

Jalapeño-cheddar cornbread baked in a cast iron skillet — the BBQ side that requires a bread basket.

Ingredients

• 1 cup cornmeal, 1 cup flour, 1 tablespoon baking powder, 1 teaspoon salt, 2 tablespoon sugar
• 1 cup buttermilk, 2 eggs, ¼ cup melted butter
• 1 cup shredded cheddar
• 2 jalapeños, seeded and diced

Instructions

1. Mix dry ingredients. Whisk wet ingredients separately.
2. Combine. Fold in cheddar and jalapeño.
3. Pour into greased cast iron skillet (or 23x23cm pan).
4. Bake at 200°C/400°F for 20 to 22 minutes until golden and a skewer comes out clean. Cut into wedges.

17. Broccoli Salad with Bacon and Cranberries

Raw broccoli florets with halal bacon bits, dried cranberries, sunflower seeds, and a creamy sweet-tangy dressing.

Ingredients

• 4 cups raw broccoli florets, cut small
• 100g halal beef bacon, cooked and crumbled
• ½ cup dried cranberries
• ¼ cup sunflower seeds
• ¼ cup red onion, finely diced
• Dressing: ¾ cup mayo, 2 tablespoon apple cider vinegar, 2 tablespoon sugar, salt and pepper

Instructions

1. Combine broccoli, bacon, cranberries, seeds, onion in a large bowl.
2. Whisk dressing. Pour over.
3. Toss to combine. Refrigerate minimum 30 minutes.
4. The broccoli softens slightly as it sits — better after an hour than immediately.

16. Grilled Peach Salad

Grilled peach halves over arugula with goat cheese and honey balsamic — the summer salad that only exists at cookouts.

Ingredients

• 4 ripe peaches, halved and pitted
• Olive oil for brushing
• 4 cups arugula
• 100g soft goat cheese
• Dressing: 2 tablespoon balsamic glaze, 2 tablespoon olive oil, 1 teaspoon honey
• Candied walnuts or pecans (optional)

Instructions

1. Brush peach cut sides with oil. Grill cut side down 3 to 4 minutes until grill marks appear.
2. Arrange arugula on a platter.
3. Place grilled peaches over. Crumble goat cheese between and around.
4. Drizzle balsamic-honey dressing over. Scatter walnuts if using.

15. Seven-Layer Dip

The classic seven-layer dip in a 23x33cm pan — beans, sour cream, guacamole, salsa, cheese, tomatoes, and spring onion.

Ingredients

• Layer 1: 2 cans refried beans (or mashed halal beef flavoured beans)
• Layer 2: 2 cups sour cream mixed with 1 tablespoon cumin and salt
• Layer 3: 2 cups guacamole
• Layer 4: 1 cup salsa
• Layer 5: 2 cups shredded cheddar
• Layer 6: 2 tomatoes, diced
• Layer 7: 4 spring onions, sliced, and pickled jalapeños

Instructions

1. Spread each layer flat and even in a 23x33cm dish.
2. Refrigerate minimum 1 hour before serving.
3. Serve with corn tortilla chips alongside.
4. The seven-layer dip can be made the morning of — it holds well for 8 hours assembled.

14. Greek Orzo Salad

Orzo with cucumber, tomato, olive, feta, and Greek dressing — the pasta salad that goes with everything.

Ingredients

• 400g orzo, cooked al dente and cooled
• 1 English cucumber, diced
• 2 cups cherry tomatoes, halved
• 100g Kalamata olives, halved
• 150g feta, crumbled
• ½ red onion, finely diced
• Dressing: ¼ cup olive oil, 3 tablespoon lemon juice, 1 teaspoon dried oregano, 1 garlic clove minced, salt and pepper

Instructions

1. Cook orzo al dente. Rinse cold, drain well.
2. Combine all ingredients. Toss with dressing.
3. Refrigerate 1 hour minimum.
4. Taste before serving — orzo absorbs dressing and may need more lemon and salt.

13. Smashed Cucumber Salad

Smashed cucumbers in a soy-sesame-garlic dressing — the Asian-inspired BBQ side that cuts through richness.

Ingredients

• 3 English cucumbers
• 1 teaspoon salt for drawing moisture
• Dressing: 2 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 1 teaspoon honey, 2 garlic cloves minced, 1 teaspoon chilli oil
• Sesame seeds and spring onion

Instructions

1. Cut cucumbers lengthways and smash with the flat of a knife. Cut into rough 3cm pieces.
2. Toss with salt. Sit 15 minutes. Drain liquid.
3. Toss with dressing. Refrigerate 30 minutes.
4. Scatter sesame seeds and spring onion before serving.

12. Roasted Garlic Hummus

Roasted garlic hummus served with grilled pita wedges and crudités — the BBQ appetiser that comes out while the grill is heating.

Ingredients

• 2 cans chickpeas, drained (reserve liquid)
• 4 garlic cloves, roasted in foil at 200°C until golden, squeezed out
• 3 tablespoon tahini
• Juice of 2 lemons
• 4 tablespoon olive oil
• ½ teaspoon salt
• 2 to 4 tablespoon chickpea liquid to adjust consistency
• Paprika, olive oil, parsley to garnish

Instructions

1. Blend chickpeas, roasted garlic, tahini, lemon, oil, and salt.
2. Stream in chickpea liquid until smooth and creamy.
3. Taste and adjust lemon and salt.
4. Spread in a bowl. Top with paprika, olive oil, and parsley. Serve with warm pita and vegetables.

11. Macaroni Salad

Classic creamy macaroni salad with celery, red pepper, and a mayo-vinegar dressing.

Ingredients

• 400g elbow macaroni, cooked al dente and cooled
• 3 celery stalks, finely diced
• 1 red pepper, finely diced
• ¼ cup red onion, finely diced
• 3 tablespoon sweet pickle relish
• Dressing: ¾ cup mayo, 2 tablespoon apple cider vinegar, 1 teaspoon sugar, 1 teaspoon mustard powder, salt and pepper

Instructions

1. Cook macaroni al dente. Rinse cold. Drain well.
2. Combine with vegetables and relish.
3. Toss with dressing. Season generously.
4. Refrigerate 2 hours. Taste before serving — it will need more seasoning after chilling.

10. Grilled Caesar Salad

Romaine halves grilled cut-side down until charred, dressed with Caesar and Parmesan at the table.

Ingredients

• 3 romaine hearts, halved lengthways
• 3 tablespoon olive oil
• Caesar dressing: ½ cup mayo, 2 tablespoon lemon juice, 2 garlic cloves minced, 1 teaspoon Worcestershire, ¼ cup Parmesan
• Salt and pepper
• Parmesan shavings, croutons (optional)

Instructions

1. Brush cut sides of romaine with olive oil. Season with salt and pepper.
2. Grill cut-side down over high heat 1 to 2 minutes until charred.
3. Remove. Do not flip — the interior should remain crisp.
4. Place cut-side up on plates. Drizzle Caesar dressing over. Top with Parmesan shavings.

9. Loaded Potato Skins

Twice-baked potato skins with cheddar, sour cream, and halal bacon bits — the BBQ appetiser that doubles as a side.

Ingredients

• 6 medium russet potatoes, scrubbed
• 2 tablespoon olive oil
• 1.5 cups shredded cheddar
• ½ cup sour cream
• 3 spring onions, sliced
• 100g halal beef bacon, cooked and crumbled

Instructions

1. Bake potatoes 200°C/400°F for 50 minutes until tender.
2. Cool slightly. Halve and scoop out most of the flesh.
3. Brush shells with oil. Return to oven 10 minutes to crisp.
4. Fill with cheddar. Bake 5 more minutes. Top with sour cream, bacon, spring onion.

8. Avocado Corn Salsa

Avocado, charred corn, tomato, red onion, and lime — the fresh salsa that doubles as a side salad.

Ingredients

• 3 avocados, diced
• 2 cups corn, charred in a skillet
• 2 cups cherry tomatoes, halved
• ½ red onion, finely diced
• 1 jalapeño, seeded and minced
• Juice of 2 limes
• ¼ cup cilantro
• Salt

Instructions

1. Char corn in a hot dry skillet until golden. Cool.
2. Combine all ingredients gently — do not smash the avocado.
3. Season with lime and salt.
4. Serve immediately or refrigerate up to 2 hours maximum (avocado browns after that).

7. Garlic Herb Focaccia

Dimpled, olive-oil-soaked focaccia with garlic and rosemary — the bread everyone tears apart at the table.

Ingredients

• 3 cups bread flour, 1.5 teaspoon instant yeast, 1.5 teaspoon salt
• 1.5 cups warm water
• 4 tablespoon olive oil (plus more for the pan and topping)
• Topping: 4 garlic cloves minced, 2 rosemary sprigs, flaky sea salt

Instructions

1. Mix flour, yeast, salt, water. Knead briefly.
2. Add 2 tablespoon oil. Cover. Rise 1 hour until doubled.
3. Stretch into oiled 23x33cm pan. Dimple deeply with fingers. Rise 30 minutes.
4. Drizzle with oil. Scatter garlic and rosemary. Sprinkle sea salt. Bake 200°C/400°F 20 to 25 minutes.

6. Caprese Pasta Salad

Pasta with fresh mozzarella, cherry tomatoes, basil, and balsamic — the Italian summer pasta salad.

Ingredients

• 400g penne or fusilli, cooked and cooled
• 250g fresh mozzarella, cubed
• 2 cups cherry tomatoes, halved
• ½ cup fresh basil, torn
• ¼ cup good quality balsamic glaze
• 4 tablespoon olive oil
• Salt and pepper

Instructions

1. Cook pasta al dente. Cool completely.
2. Combine pasta, mozzarella, tomatoes, and basil.
3. Drizzle with olive oil and balsamic glaze. Toss gently.
4. Season with salt and pepper. Serve at room temperature.

5. Crispy Onion Rings

Beer batter onion rings — the BBQ side that competes with the main course.

Ingredients

• 2 large white onions, sliced into 1cm rings and separated
• Batter: 1 cup flour, 1 teaspoon baking powder, 1 teaspoon salt, 1 teaspoon paprika, 1 cup sparkling water or soda water
• Oil for frying, OR air fry method: coat rings in flour, dip in egg, press into panko, air fry 200°C 12 minutes

Instructions

1. Separate onion rings.
2. Make batter: whisk flour, baking powder, salt, paprika, and sparkling water until smooth.
3. Dip rings in batter. Fry in 180°C/350°F oil 2 to 3 minutes until golden.
4. Drain on paper towels. Season with salt immediately. Serve hot.

4. Cucumber Tomato Feta Salad

Diced cucumber, tomatoes, red onion, and feta with olive oil and oregano — the simplest BBQ salad.

Ingredients

• 2 cucumbers, diced
• 3 cups cherry tomatoes, halved
• 150g feta, crumbled
• ½ red onion, thinly sliced
• ¼ cup Kalamata olives, halved
• Dressing: 3 tablespoon olive oil, 2 tablespoon red wine vinegar, 1 teaspoon dried oregano, salt and pepper

Instructions

1. Combine all vegetables and olives.
2. Scatter feta over.
3. Drizzle with dressing. Toss gently.
4. Let sit 15 minutes before serving. The salt draws the tomato juices into a natural dressing.

3. Baked Mac and Cheese

Extra-cheesy baked mac and cheese with a crispy panko top — the crowd side that everyone wants more of.

Ingredients

• 500g elbow macaroni, cooked 2 minutes less than al dente
• Cheese sauce: 4 tablespoon butter, 4 tablespoon flour, 3 cups whole milk, 2 cups cheddar, 1 cup Gruyère, salt, mustard powder
• Topping: ½ cup panko mixed with 2 tablespoon melted butter

Instructions

1. Make sauce: melt butter, whisk in flour, add milk gradually, stir until thick. Add cheeses off heat.
2. Combine sauce and pasta. Pour into 23x33cm pan.
3. Scatter panko over top.
4. Bake 180°C/350°F for 25 to 30 minutes until top is golden and bubbling.

2. Cold Sesame Noodles

Cold noodles in a peanut-sesame sauce — the unexpected BBQ side that disappears quickly.

Ingredients

• 400g soba or egg noodles, cooked and cooled
• Sauce: ¼ cup peanut butter, 3 tablespoon soy sauce, 2 tablespoon sesame oil, 2 tablespoon rice vinegar, 1 tablespoon honey, 2 garlic cloves, 1 teaspoon ginger, 2 tablespoon warm water to thin
• Toppings: shredded cucumber, spring onion, sesame seeds, chilli oil

Instructions

1. Cook noodles. Rinse cold. Drain well.
2. Blend or whisk all sauce ingredients until smooth.
3. Toss noodles with sauce until well coated.
4. Refrigerate up to 4 hours. Top with cucumber, spring onion, sesame seeds, and chilli oil before serving.

1. Strawberry Spinach Salad

Fresh baby spinach with strawberries, candied walnuts, feta, and poppy seed dressing — the fresh salad counterpoint to a heavy BBQ spread.

Ingredients

• 4 cups baby spinach
• 2 cups fresh strawberries, sliced
• 100g feta, crumbled
• ½ cup candied walnuts or pecans
• ¼ red onion, very thinly sliced
• Poppy seed dressing: 3 tablespoon olive oil, 2 tablespoon honey, 2 tablespoon apple cider vinegar, 1 teaspoon poppy seeds, salt

Instructions

1. Wash and dry spinach completely — wet spinach makes salad wilted.
2. Arrange on a platter with strawberries, feta, walnuts, and onion.
3. Whisk dressing. Dress just before serving — dressed spinach wilts within 20 minutes.
4. Serve immediately after dressing.

Frequently Asked Questions

How far in advance can I make BBQ side dishes?

Most salads (potato, coleslaw, pasta, macaroni) are better made 24 hours ahead — the dressings meld and the flavours deepen. Baked beans can be made 2 days ahead. Devilled eggs keep 2 days. Fresh fruit salads and anything with avocado should be made the morning of or just before serving. Grilled items (corn, halloumi, peaches) should be made at the time of serving.

How much side dish do I need per person for a BBQ?

For a cookout with 3 to 4 side dishes, plan approximately ½ cup of each side per person for the heartier options (potato salad, pasta salad, baked beans) and ¾ cup for the lighter ones (coleslaw, cucumber salad). For a full spread of 5 or more sides, reduce each to ⅓ cup per person — guests take smaller portions when there is more variety.

What BBQ side dishes can be kept warm?

Baked beans, mac and cheese, and corn on the cob hold well warm on the grill at the edge of indirect heat or in a slow cooker on warm setting. Most salads are served cold or at room temperature and should not be warmed. Keep cold salads in a large bowl set into a bowl of ice if the outdoor temperature is very high.

Which BBQ sides are the most popular at cookouts?

Based on what disappears first at every cookout: corn on the cob (always gone first), potato salad (always gone completely), coleslaw (always gone), devilled eggs (gone within 20 minutes of appearing), and baked beans. These five sides are the essential core of a summer BBQ spread regardless of what proteins are on the grill.