It is impossible to imagine outdoor recreation without aromatic and toasted barbecue. A popular, meat dish is usually combined with a variety of snacks: sandwiches, spicy sauces, pickled onions, baked potatoes, garlic croutons. But the best side dish are kebab salads, which are easily prepared from fresh, salted or baked vegetables and are light, juicy and very tasty.

Classic barbecue salad

Vegetable salads are able to perfectly complement the taste of fried meat, in addition, they are very useful and contribute to the rapid digestion of protein foods. While relaxing in the fresh air, you can make a wonderful snack from simple, herbal products that can always be found on the market or in any supermarket.

Required Components:

  • two medium tomatoes;
  • ground cucumber;
  • sorrel - 35 g;
  • lemon juice - 25 ml;
  • purple onions - 70 g;
  • one bell pepper;
  • salt (sea), ground pepper - to your taste;
  • olive oil - 20 ml;
  • dill, basil - 5 branches.

Cooking:

  1. Wash the sorrel under the tap with water, dry and cut into thin strips.
  2. Wash the tomato and cucumbers, chop in small cubes, then connect with the sorrel.
  3. Peel the onion, cut it into small cubes and add to the remaining vegetables.
  4. Release bell pepper from the seeds, rinse with water, then cut into half rings and send into a bowl with salad.
  5. Pour all the ingredients with lemon juice, add olive oil, a pinch of pepper and sea salt. Then sprinkle the appetizer with chopped herbs and mix gently.

A light salad is ready for barbecue, it remains to put it on plates and serve fresh. A vegetable dish will go well with almost all the delicacies prepared for a picnic.

Grilled vegetables

A warm appetizer of baked vegetables has an amazing taste and perfectly harmonizes with fried meat. For the original salad, it is recommended to pick ripe and strong fruits, and so that it acquires a refined aroma, use fragrant spices and a special dressing.

Required Components:

  • young zucchini - 1 pc.;
  • one eggplant;
  • large tomato;
  • onion head;
  • bell pepper - 1 pc.;
  • greens (any) - 70 g;
  • seasonings for vegetables, coarse salt, sesame seeds - as needed;
  • vinegar (wine) - 12 ml;
  • olive oil - 23 ml;
  • mustard - 7 g.

Cooking:

  1. Peel and wash all vegetables with running water.
  2. Shred eggplant and zucchini with 10 mm thick circles. Then place the chopped fruits in a bowl, add a little salt and leave for twenty minutes until juice forms. Then get the vegetables and rinse.
  3. Cut bell pepper in half, remove seeds and cut into wide strips.
  4. Grease the grate and place the fruit blanks on it.
  5. Turn over regularly, bake vegetables until a light brown crust appears, then put in a deep dish.
  6. In a separate container, combine mustard, olive oil, wine vinegar and seasonings. After this, beat the resulting composition with a fork and pour over the fried fruits.
  7. Pour the salad with sesame seeds, chopped herbs and stir.

A delicious barbecue salad is recommended to be served in a large plate with garlic croutons. An appetizer of grilled vegetables is well suited to fish fried at the stake or baked bird.

Quick Radish and Cucumber Salad

Another simple recipe for a vegetable dish that can be whipped up during a picnic. The treat is light and healthy, and its expressive taste perfectly complements the hot barbecue.

Required Components:

  • three cucumbers;
  • a bunch of green onions;
  • radish - 350 g;
  • lettuce leaves - 2-3 pcs.;
  • parsley, dill (fresh) - 100 g;
  • four medium tomatoes;
  • vegetable oil - 37 g;
  • sea ​​salt - to your taste.

Cooking:

  1. Wash fruits and greens thoroughly with clean water.
  2. Finely chop the dill with parsley, chop the cucumbers into halves of the circles, cut the tomatoes into neat slices.
  3. Then cut radish into thin slices, and lettuce leaves to tear into arbitrary pieces.
  4. In a suitable container, mix all the components, then add salt and season with sunflower oil.

Mix the prepared salad and put on the table. For refueling it is better to use unrefined oil: it will give the appetizer a bright and unique aroma of fried seeds.

From green onions and tomatoes

Vegetable salads from fresh tomatoes are ideally combined with juicy meat fried on the grill. The chic onion and tomato treats have an appetizing look and a pleasantly spicy taste, so all lovers of savory dishes will appreciate it.

Required Components:

  • four fleshy tomatoes;
  • two garlic cloves;
  • olive oil - 90 ml;
  • parsley, cilantro - 6 branches;
  • onions (blue) - 45 g;
  • juice of half a lemon;
  • green onion - 5 feathers;
  • dry spices, table salt - 3 g each;
  • honey - 45 g.

Cooking:

  1. Rinse the tomatoes with clean water and cut into medium slices 1.5 cm thick.
  2. Peel the blue onion and cut it into rings. Wash green onions and finely chop.
  3. Free the garlic cloves from the husks and crush them under the press. Cut cilantro and parsley into small pieces.
  4. Pour salt into a bowl, add oil, spices and pour juice squeezed from citrus.
  5. In the resulting solution add chopped garlic, honey, chopped herbs and mix.
  6. Place the tomato slices in a salad bowl, spread the onion rings of a blue hue on top and pour everything with honey-garlic sauce.

Treat with green onions and taste. It is recommended to cook a summer salad with a kebab of tomatoes directly in nature and eat along with fried meat.

With radish and egg

An appetizer of radishes, fragrant herbs, homemade cucumbers and boiled eggs turns out to be beautiful, juicy and nutritious.Such a salad is well suited to pork or lamb shish kebab and will be in perfect harmony with boiled potatoes, warm cakes.

Required Components:

  • radish - 0.4 kg;
  • four branches of dill;
  • sour cream (15%) - 120 g;
  • three boiled eggs;
  • cucumbers - 2 pcs.;
  • coarse salt, suitable spices - as needed.

Cooking:

  1. Wash the radish, remove the tails, chop in thin circles and put in a deep bowl.
  2. Shell eggs, cut into small squares and combine with radish.
  3. Wash the cucumbers, then cut them into cubes and also send in a bowl.
  4. Rinse the dill with running water, then finely chop and add to the rest of the products.
  5. Season the salad with your favorite spices, add sour cream, salt and mix.

Serve the vegetable treats cold to hot meat dishes. To make the appetizer more tender and satisfying, you can add green peas or canned beans to it.

Fresh zucchini

Amazingly delicious salad for a picnic in nature can be made from fresh zucchini and tomatoes with the addition of unusual ingredients. Juicy, crunchy refreshments are prepared in just ten minutes, and its refreshing taste will surely appeal to all participants in the festive meal.

Required Components:

  • two zucchini;
  • mint leaves - 17 pcs.;
  • half a lemon;
  • cilantro - 8 branches;
  • olive oil - 43 ml
  • chili sauce - 30 ml;
  • radish - 5 pcs.;
  • pepper, sea salt - to your liking;
  • soy sauce - 60 ml.

Cooking:

  1. Wash the squash thoroughly and cut them into long, thin strips with a sharp knife.
  2. Put the chopped vegetables in a plastic container, sprinkle with salt and let stand for seven minutes. Then drain the resulting liquid and rinse the zucchini in running water.
  3. Cut the zest from the lemon and grind it into squares, and squeeze the juice from the pulp of citrus.
  4. Chop mint and cilantro into small pieces.
  5. Cut the radish into halves, divide the tomatoes into eight parts.
  6. Now you should refuel. To do this, combine both types of sauces, add lemon juice, olive oil, ground pepper and mix until smooth.
  7. Put chopped products in a salad bowl and pour them with fragrant dressing.

Ready snack to let it brew for about twenty minutes, then put on plates and treat everyone present. Such a salad becomes even tastier over time, so it is better to make it an hour before serving the kebab.

With the addition of cheese "Brynza"

Delicious refreshments from fresh vegetables and cheese will be appreciated even by the most fastidious gourmets. Thanks to well-chosen ingredients, the dish has a delicious aroma and a bright, rich taste with light creamy notes.

Required Components:

  • three tomatoes;
  • lettuce leaves - 4 pcs.;
  • Brynza cheese - 175 g;
  • bell pepper (yellow) - 1 pc.;
  • can of olives (seedless);
  • mustard "Russian" - 10 g;
  • two medium cucumbers;
  • olive oil - 45 ml;
  • greens - to your liking.

Cooking:

  1. Wash cucumbers, peppers and tomatoes under a tap with water. Then cut the vegetables into large cubes and put them in a large plate.
  2. Wash lettuce leaves with clean water and tear into pieces. Chop greens into small pieces. Then combine both components with vegetables.
  3. Put the mustard in a volumetric cup, mix it with olive oil and pour the resulting mixture over the salad.
  4. Cut cheese into cubes, then put on a plate with a treat.
  5. Open a jar of olives, add to other products and mix well.

Put the prepared salad in plates and offer to try. It is recommended to serve with barbecue with spicy sauce and fresh bread.

Tasty salad with cabbage and tomatoes

Light, mouth-watering and easy to prepare appetizer from Beijing cabbage, mushrooms and vegetables will turn out amazingly delicious. It is ideal as a side dish for meat. It is better to choose ripe and young fruits for the dish, and to add sophistication to it, use a variety of spices, herbs and spices.

Required Components:

  • small tomatoes - 5 pcs.;
  • champignons - 0.35 kg;
  • Beijing cabbage - 170 g;
  • one bell pepper;
  • small cucumbers - 2-3 pcs.;
  • clove of garlic;
  • olive oil - 38 ml;
  • mustard - 8 g;
  • vinegar (apple) - 10 ml;
  • black, dry pepper - 3 g;
  • salt, rosemary, basil - to taste;
  • fresh greens - 20 g.

Cooking:

  1. Rinse the mushrooms quickly with cold water so that they do not have time to absorb a lot of liquid. Then cut into four parts, place in a skillet and fry in olive oil until golden brown.
  2. After that, sprinkle the champignons with ground pepper, add herbs, salt, chopped garlic, add vinegar and stir. Simmer for another three minutes, then put the mustard, mix well and turn off the oven.
  3. Wash Beijing cabbage, pat it with a kitchen towel and cut into long strips. Then put the sliced ​​cabbage in a large plate and lightly salt.
  4. Peel Bulgarian pepper from grains, wash and chop rings.
  5. Cut the cucumbers into circles, divide the tomatoes into two parts.
  6. Spread the sliced ​​vegetables over the cabbage, place the stewed mushrooms in the middle and sprinkle everything with olive oil.

Ready salad to fill with chopped herbs and put on the table. Eat barbecue treats in combination with tomato ketchup and garlic sauce. Bon Appetit!

Similar:More from the author: