15 Delicious Sides for a BBQ That Go With Everything

There’s just something about a BBQ that brings everyone together, isn’t there? The kids are running around, the grill’s going, and the table starts filling up with all those little dishes that somehow end up being just as exciting as the main. Around here, I’ve learned that having a good mix of sides ready makes the whole meal feel relaxed, generous, and a lot more fun to share.

When I’m planning what to put out, I always lean toward recipes that are simple to pull together and don’t cost a fortune. I like a balance of fresh salads, a few comforting classics, and a couple of easy extras that people can dip into while they’re chatting. It keeps everyone happy without me spending the whole day in the kitchen, and it’s the kind of spread that works for everything from a quick weeknight grill to a full weekend get-together.

This collection pulls together a mix of easy favorites and crowd-pleasing sides that fit right in at any BBQ. You’ll find plenty of ideas to round out your table and make things feel a bit special without adding extra stress. Have a scroll through and see which ones you fancy trying first.

Fresh & Light BBQ Sides

1. Big Mac Salad

If you’re after something a little different to sit alongside all the usual cookout favorites, this one always gets people talking. It’s got those familiar, comforting flavors everyone recognizes, tossed together in a fresh, crunchy way that feels just right on a warm day. I love putting this out when we’ve got burgers on the grill because it ties everything together without feeling heavy, and it’s one of those bowls that’s quickly empty before you know it.

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2. Watermelon Feta Salad

On a warm day, I always find myself reaching for something cool and refreshing to balance out everything coming off the grill. This one is light, juicy, and just the right mix of sweet and salty, which makes it feel a bit special without any extra effort. It’s the kind of dish that brightens up the whole table and gives everyone a little break from the heavier sides, and it couldn’t be easier to pull together at the last minute.

Servings: 6

Ingredients:

• 3 cups of watermelon (diced into bite-sized pieces)
• 1 cup of feta cheese, crumbled
• 1/4 cup of fresh mint leaves, roughly chopped ( mainly for garnish)
• 2 tablespoons of extra virgin olive oi
• 1/4 cup of red onion, thinly sliced
• 1 cup of fresh blueberries

Instructions:

1. Cut the watermelon into bite-sized cubes. If you’d like a fun presentation, you can hollow out a watermelon and use the rind as a serving bowl.
2. Add the watermelon to a large bowl along with the crumbled feta and chopped red onion, if using. Stir in the blueberries for a little extra sweetness.
3. Drizzle the olive oil over the top, then gently toss everything together, being careful not to mash the watermelon.
4. Place the salad in the fridge for 10 to 15 minutes to let the flavors come together.
5. Serve chilled in the watermelon bowl or on a large platter, and finish with extra mint leaves if you like.

3. Italian Chopped Salad

Sometimes you just want something fresh, colorful, and packed with a bit of everything to balance out the smoky flavors from the grill. This one brings together crisp veggies, a little savory bite, and a bright, zesty dressing that ties it all together beautifully. I love setting this out when we’ve got a crowd because it looks inviting and holds up well on the table, and it’s the kind of side people keep going back to for just one more spoonful.

Servings: 2-4

Ingredients:

For the Salad:

• 4 cups of Romaine lettuce, chopped
• 1 cup of cherry tomatoes, halved
• 1 cup of cucumber, diced
• 1/2 cup of red onion, thinly sliced
• 1/2 cup of black olives, pitted and sliced
• 1/2 cup of fresh mozzarella cheese, cubed
• 1/2 cup of green bell peppers, diced
• 1/4 cup of banana peppers, sliced
• 1/4 cup of salami, sliced
• 2 tablespoons of chopped fresh basil
• 2 tablespoons of chopped fresh parsley

For the Zesty Dressing:

• 1/2 cup extra-virgin olive oil, preferably labeled “extra-light tasting”
• 1/4 cup red wine vinegar
• 1 garlic clove, minced
• 1 teaspoon Dijon mustard
• 2 tablespoons fresh lemon juice (from 1 or 2 lemons)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly cracked black pepper
• 1 tablespoon sugar

Instructions:

1. Start by chopping, dicing, and slicing all of the ingredients listed for the salad.
2. Add the dressing ingredients to a deep glass or jar, then blend with an immersion blender until smooth and well combined.
3. Build the salad in layers, beginning with the chopped lettuce. Add the halved cherry tomatoes, diced green bell peppers, diced cucumbers, cubed mozzarella, sliced salami, thinly sliced red onion, black olives, banana peppers, and finish with the chopped basil and parsley.
4. Pour the dressing over the top just before serving, allowing it to soak through the layers for the best flavor.

4. Panzanella with Mozzarella

When I’ve got some good bread and ripe tomatoes to use up, this is always the first thing that comes to mind. It’s a lovely mix of soft, juicy, and a little bit crisp, with everything soaking up those simple, fresh flavors that just work so well together. I like serving it alongside anything coming off the grill because it feels light but still satisfying, and it’s one of those easy dishes that makes the whole table feel a bit more special without any extra fuss.

Servings: 2-4

Ingredients:

• 2 ciabattas, torn into 1-inch pieces (to make about 4 cups)
• ¼ cup extra virgin olive oil, plus more for drizzling
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 cups cherry tomatoes, halved
• 1 small red onion, thinly sliced
• 3 Persian cucumbers, diced
• ½ cup packed fresh basil leaves, finely chopped
• 8 ounces mozzarella cheese, cut into small cubes or torn into pieces
• ¼ cup red wine vinegar
• ½ cup extra virgin olive oil
• 1 garlic clove, minced
• 1 teaspoon Dijon mustard

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, toss the ciabatta pieces with 1/4 cup olive oil, salt, and pepper. Spread them out on a baking sheet and bake for 10–15 minutes, until golden and crisp. Remove from the oven and let them cool.
3. In a small bowl, whisk together the red wine vinegar, 1/2 cup olive oil, minced garlic, Dijon mustard, salt, and pepper until smooth and well combined.
4. Prepare the remaining ingredients by halving the cherry tomatoes, thinly slicing the red onion, dicing the Persian cucumbers, and finely chopping the basil.
5. In a large mixing bowl, combine the cooled ciabatta, tomatoes, red onion, cucumbers, basil, and mozzarella. Drizzle over the vinaigrette and toss gently until everything is evenly coated.
6. Let the salad sit at room temperature for about 30 minutes so the bread can soak up the dressing and the flavors can come together.
7. Taste and adjust the seasoning if needed, adding a little more salt, pepper, or olive oil. Toss once more and serve.

Classic BBQ Sides Everyone Loves

5. American Potato Salad

You can’t really have a proper BBQ spread without a bowl of something creamy and comforting on the table. This one is a real classic, with tender potatoes coated in a smooth, flavorful dressing that everyone seems to love. It’s the kind of side that pairs with just about anything from the grill, and I always make a generous batch because it’s one of the first dishes to be scooped up.

Servings: 4-6

Ingredients:

• 1.5 pounds Yukon Gold or red potatoes, unpeeled (about 5 cups diced)
• 3 hard-boiled eggs, chopped
• 1 cup mayonnaise (adjust to taste)
• 2 tablespoons apple cider vinegar (or white vinegar)
• 1 tablespoon Dijon mustard
• 2 celery stalks, finely chopped
• 1/2 small red onion, finely chopped
• Salt and black pepper, to taste
• 1/2 teaspoon paprika
• Optional add-ins: 1 tablespoon fresh dill

Instructions:

1. Peel the potatoes if you like, then cut them into even chunks. Boil in salted water for about 10 to 12 minutes, until just tender when pierced with a knife. Drain and let them cool slightly.
2. In a large bowl, whisk together the mayonnaise, vinegar, Dijon mustard, paprika, salt, and pepper until smooth.
3. Stir in the celery and red onion.
4. Add the warm potatoes and gently fold everything together until well coated. Carefully fold in the chopped hard-boiled eggs.
5. Taste and adjust the seasoning if needed, then refrigerate for at least 1 to 2 hours to let the flavors come together.
6. Sprinkle with fresh dill just before serving.

6. Smashed Potato Salad

Every now and then it’s nice to switch things up a bit from the usual creamy sides, and this one does exactly that. You still get all the comforting potato goodness, but with those slightly crispy edges that add a bit of extra texture and flavor. I love putting this out alongside grilled dishes because it feels a little more interesting without being fussy, and it always seems to get people asking how it’s made.

Servings: 4

Ingredients:

• 1.5 pounds baby potatoes
• 2 tablespoons extra virgin olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 small red onion, finely diced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• 1/2 cup Greek yogurt
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice

Instructions:

1. Preheat your oven to 425°F (220°C).
2. Bring a large pot of salted water to a boil, then add the baby potatoes and cook for 15 to 20 minutes, until fork-tender. Drain and let them cool slightly.
3. Transfer the potatoes to a baking sheet lined with parchment paper. Use the bottom of a glass or a potato masher to gently press each one so it flattens slightly.
4. Drizzle with olive oil, then sprinkle over the sea salt, black pepper, smoked paprika, and garlic powder. Toss gently so everything is coated.
5. Bake for 20 to 25 minutes, until the potatoes are golden and crispy around the edges.
6. While the potatoes are baking, whisk together the Greek yogurt, mayonnaise, Dijon mustard, and lemon juice in a small bowl until smooth.
7. Add the crispy potatoes to a large bowl with the diced red onion, parsley, and dill. Pour over the dressing and gently toss to combine.
8. Serve warm or at room temperature.

7. Baked Mac & Cheese

There’s always room on the table for something warm, cheesy, and comforting, especially when you’ve got a BBQ going. This one is rich, creamy, and baked until golden on top, making it feel a little extra special without being complicated. I like to serve it straight from the dish while it’s still bubbling because it’s one of those sides everyone looks forward to, and it goes with just about anything coming off the grill.

Servings: 8

Ingredients:

• 16 oz elbow macaroni
• 3 cups sharp cheddar cheese, shredded
• 2 cups Gruyère cheese, shredded
• 1 stick unsalted butter, divided
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 1 cup whipping cream
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese

Instructions:

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. Cook the macaroni according to the package instructions until al dente. Drain and set aside.
3. In a large saucepan, melt 4 tablespoons of butter over medium heat. Whisk in the flour and cook for 1 to 2 minutes until lightly golden and bubbling. Gradually whisk in the milk and whipping cream, stirring constantly until smooth and thickened, about 5 to 7 minutes. Stir in the smoked paprika, salt, and pepper.
4. Remove the saucepan from the heat and stir in the shredded cheddar and Gruyère until melted and smooth. Taste and adjust the seasoning if needed.
5. Add the cooked macaroni to the cheese sauce and stir until well coated, then pour everything into the prepared baking dish.
6. Melt the remaining 4 tablespoons of butter in a small saucepan, then stir in the panko breadcrumbs until evenly coated. Mix the buttered breadcrumbs with the grated Parmesan, then sprinkle the mixture evenly over the macaroni.
7. Bake for 20 to 25 minutes, until the top is golden and the sauce is bubbling around the edges. For an extra crispy topping, broil for 2 to 3 minutes, watching closely so it doesn’t burn.
8. Remove from the oven and let it sit for a few minutes before serving.

8. Garlic Parmesan Fries

If you’ve got a crowd to feed, something crispy and full of flavor always goes down well alongside the grill. These come out golden on the outside, fluffy in the middle, and coated in that irresistible garlic and cheesy finish that makes them hard to resist. I like to serve them straight away while they’re still hot, and they’re perfect for piling onto plates or letting everyone grab a handful as they go.

Servings: 1

Ingredients:

• 2 small potatoes
• ¼ cup corn starch
• ¼ cup salted butter
• 1 tablespoon minced garlic
• ¼ cup parmesan cheese, grated
• 1 teaspoon italian seasoning

Instructions:

1. Clean your potatoes thoroughly.
2. On a cutting board, slice your potatoes into steak fry thickness.
3. Place in boiling water for 5 minutes.
4. Remove the potatoes from the water and place in an ice bath.
5. While those are in the ice bath for a few minutes, melt the butter in the microwave.
6. Add in the garlic, parmesan and italian seasoning to the butter and mix to combine. Set that aside.
7. Remove the potatoes from the ice water bath and pat dry. Sprinkle cornstarch over the dried potatoes and mix the potatoes around with your hands to coat them all.
8. Heat your frying pan up to medium high heat.
9. When the first fry starts sizzling when you dip it in the oil to test, you can place all the cut potatoes in.
10. Cook and stir around every couple minutes for a total of 7 minutes or until the fries have become a beautiful golden brown color.
11. Remove from the pan and let the excess oil drip off.
12. Place the still hot fries into the melted butter and garlic parmesan mixture. Toss them around and coat them fully.
13. Top with extra parmesan and salt and enjoy!

Warm & Hearty Sides

9. Crockpot Scalloped Potatoes & Ham

When you want something a bit more filling to round out the table, this one always does the trick. It’s warm, creamy, and layered with plenty of comforting flavor, making it a lovely addition alongside anything fresh off the grill. I like that it cooks away in the slow cooker without much fuss, and it’s perfect for feeding a crowd while keeping everything feeling relaxed and easy.

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10. Balsamic Grilled Vegetables

When the grill’s already going, it just makes sense to throw on something fresh and colorful alongside everything else. This one is packed with tender veggies that pick up that lovely smoky flavor, all finished with a touch of sweetness and tang that brings it all together. I like adding it to the table to balance out the richer sides, and it’s an easy way to make the whole spread feel a bit lighter without any extra effort.

Servings: 4

Ingredients:

• 2 medium zucchinis, cut into bite-sized pieces
• 1 red bell pepper, cut into bite-sized pieces
• 1 yellow bell pepper, cut into bite-sized pieces
• 1 large red onion, cut into wedges
• 8 oz (about 225g) mushrooms (button or cremini), halved
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil, plus more for brushing if needed
• 2 garlic cloves, minced
• 1 teaspoon dried Italian herbs (or a mix of dried oregano, basil, and thyme)
• Salt and pepper, to taste
• Fresh herbs for garnish (optional, such as parsley or basil)

Instructions:

1. In a large bowl, combine the zucchini, red and yellow bell peppers, red onion, and mushrooms.
2. In a small bowl, whisk together the balsamic vinegar, olive oil, minced garlic, Italian herbs, salt, and pepper. Pour the marinade over the vegetables and toss well to coat evenly. Let them sit for about 30 minutes if you have time, for extra flavor.
3. Place a grill pan over medium-high heat and allow it to heat up fully before adding the vegetables.
4. Arrange the vegetables in a single layer in the hot pan, working in batches if needed to avoid overcrowding. Cook for 3–4 minutes on each side, turning occasionally with tongs, until tender with light charring.
5. If the vegetables begin to stick or look dry, lightly brush them with a little extra olive oil mixed with balsamic vinegar.
6. Keep in mind that different vegetables cook at different rates, so start with the ones that take longer, like onions and peppers, and add quicker-cooking ones like mushrooms and zucchini shortly after.
7. Once everything is cooked, transfer the vegetables to a serving dish and adjust the seasoning with a little more salt and pepper if needed. Add fresh herbs if you like.
8. Serve warm and enjoy as a simple, flavorful side dish.

Dips & Easy Extras for BBQs

11. Bean Dip

If you want something easy to set out that people can dig into while everything else is cooking, this one works a treat. It’s creamy, full of flavor, and perfect for scooping up with chips or piling onto a plate alongside your BBQ favorites. I like having a dish like this on the table to keep everyone happy and nibbling, and it’s always one of the first things to disappear.

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12. Corn Dip

There’s always room on the table for something creamy and a little bit moreish that everyone can scoop into. This one is packed with sweet, savory flavor and comes together without much effort at all, which is always a win on busy BBQ days. I like to set it out with a bowl of chips and let everyone help themselves, and it’s one of those easy additions that quietly disappears before you know it.

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13. Hissy Fit Dip

If you’re after something warm and a bit indulgent to add to the table, this one always draws a crowd. It’s rich, creamy, and packed with bold flavor, making it perfect for scooping up with chips or spooning onto a plate alongside everything else. I like to bring it out while it’s still hot and bubbling, and it’s one of those dishes that has everyone hovering nearby for just one more bite.

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Snacky Add-Ons for the Table

14. Million Dollar Snack Mix

When you want something easy to nibble on that keeps everyone happy between plates, this one always comes in handy. It’s crunchy, savory, and just a little bit addictive, making it perfect for setting out while the grill’s going. I like having a bowl of this on the table so there’s always something to grab, and it’s one of those simple extras that disappears faster than you’d expect.

Servings: About 10 cups

Ingredients:

• 2 cups cheddar cheese crackers (Cheez Its)
• 2 cups corn chex cereal
• 2 cups cheddar bugles
• 2 cups Goldfish
• 2 cups mini saltine crackers
• 1 cup pretzel twists
• 1 cup salted peanuts or cashews
• ½ cup grated Parmesan cheese
• 1/3 cup vegetable oil
• 1/2 tablespoon crushed red pepper
• 2 teaspoons garlic powder
• 1/4 teaspoon black pepper

Instructions:

1. Preheat the oven to 250°F and line a large rimmed baking sheet with parchment paper.

2. Add the crackers, cereal, pretzels, and nuts to a very large bowl and gently mix to combine.

3. Sprinkle the Parmesan cheese, crushed red pepper, garlic powder, and black pepper evenly over the snack mix.

4. Drizzle the oil over the top, then toss well until everything is evenly coated.

5. Spread the mixture out in an even layer on the prepared baking sheet and bake for 15 minutes, stirring once halfway through.

6. Let the snack mix cool completely. It will crisp up as it cools. Break apart and serve, or store for later.

15. Mini Pretzel Dogs

Sometimes it’s the little bites that keep everyone happy while you’re finishing things up on the grill. These are warm, soft, and just the right mix of salty and satisfying, making them perfect for grabbing between chats and trips to the table. I like putting out a tray of these for the kids and grown-ups alike, and they always seem to disappear before the main dishes are even ready.

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By the time everything’s set out, it’s these little extras that really make the whole BBQ feel complete. A mix of fresh, hearty, and easy-to-grab sides means there’s something for everyone without making things complicated. I hope you’ve found a few new ideas to try, and that they help make your next BBQ feel just that little bit more relaxed and enjoyable.