3 Favourite Summer Salads Perfect for BBQs

Summer has finally arrived in the UK and here at VIP SKI, our Executive Chef, Laura, has been busy adding the final touches to our 2025 menu which includes some delicious salad starters such as a colourful Greek salad and a beautiful Roasted pear with goat’s cheese, honey dressing and walnuts.

Whilst our menu is planned, it is not set in stone and we will always do our best to accommodate preferences and requests. With more and more people looking to embrace a healthier lifestyle, we offer flexibility and lighter options within our menu selections. And our Switch Menu is perfect for those of us who like to make the most of a longer lunch on the mountain and prefer something lighter back at the chalet in the evening.

Of course, healthy eating always seems so much easier in the summer months, when we can throw food on the BBQ and dive into some tasty salads. As the enticing scent of grilling wafts through the air, it’s not just about the meats and marinades. Fresh salads not only add a splash of colour to the table but also provide a satisfying combination of flavours that complement grilled meats and vegetables.

In this blog, we’re sharing 3 of our go-to summer salads, all of which can be prepared in advance, which is always a bonus when you have guests coming over and some panic-cleaning to do! And if there are leftovers to enjoy the next day, either by the spoonful from the fridge or for a speedy lunch at your desk, then even better.

First up is a zesty 12 Minute Couscous Salad with Sun Dried Tomato and Feta by food writer and blogger, Nagi.

Why we love it:
This Mediterranean couscous salad brings a light, fresh touch that complements richer dishes such as grilled lamb or kebabs and has become a firm favourite in our household. It lasts for 2 to 3 days in the fridge, so any leftovers are perfect for lunch the next day. To make ahead, Nagi recommends placing all the ingredients in a bowl except the sun-dried tomatoes and lemon juice. Then add them just before serving and toss!

Ingredients: (Serves 8-10 as a side dish)
1 1/4 cups dried couscous (you can substitute with quinoa, barley or other grains - cook as required for those grains)
1 1/4 cups / 315 ml boiled water
1 tsp vegetable stock powder (or 1 cube crumbled)
1 garlic clove, minced
1 tsp coriander powder (or cumin - I interchange)
400 g chickpeas (1 can), drained
1/2 cup coriander, finely chopped
1/2 cup parsley, finely chopped (or mint)
1 red onion, chopped
120 g rocket chopped into 5 cm / 2" pieces
220 g jar sun dried tomato strips in oil
Zest of 1 large lemon
5 tbsp fresh lemon juice (2 large lemons)
1/2 tsp coarsely ground black pepper
60 g feta, crumbled
Salt and pepper, to taste

Method:

• Place chickpeas, couscous, vegetable stock powder, coriander and garlic in a large bowl. Pour over hot water, shake to level out couscous (chickpeas should mostly settle on top). Cover with plate or cling film, set aside for 5 minutes.
• Fluff couscous with fork. Cool a bit.
• Add coriander, parsley, onion, sun dried tomatoes (including all oil), rocket, lemon juice and black pepper. Sprinkle zest across surface. Toss well to combine.
• Adjust salt and pepper to taste.
• Transfer to serving bowl, sprinkle with feta. Serve.

Next is Mary Berry’s Sweet Chilli Coleslaw, a recipe from Mary Berry and Lucy Young’s brilliant “Cook Up A Feast” cookbook.

Why we love it:
This light and fresh coleslaw pairs perfectly with hearty meats like sausages and burgers, offering a creamy contrast to smoky flavours. Easy to make, just whip up the dressing up to 4 days before you need it and keep it in the fridge. Alternatively, make up the coleslaw up to one day ahead.

Ingredients: (Serves 6 as a side dish)
300g (11oz) white cabbage
1 small white onion
2 celery sticks
2 carrots, coarsely grated
Salt and freshly ground black pepper
3 tbsp cider vinegar
2 tsp Dijon mustard
8 tbsp light or full-fat mayonnaise
5 tbsp sweet chilli dipping sauce

Method:

• Slice the cabbage, onion and celery in a food processor using the slicing blade. Alternatively, slice them very finely by hand.
• Transfer to a bowl, add the carrots and season with salt and freshly ground black pepper.
• Put the vinegar, mustard, mayonnaise and dipping sauce into a jam jar. Seal with a lid and shake vigorously to combine.
• Pour over the dressing and toss well. Transfer to the fridge for a minimum of 3 hours. Serve chilled or at room temperature.

Last but not least is a vibrant and cooling Broad bean salad with mint, feta and lemon oil by Paul Hayes from his beautiful blog a fork & a pencil.

Why we love it:
Using a bag of frozen broad beans from the freezer, this simple, 5-ingredient recipe is a great one to rustle up for an impromptu get together with friends or family.

Ingredients: (Serves 8 as a side dish)
500g frozen broad beans (gives you 360g podded beans if you need to pod them)
2 large handfuls of mint leaves, roughly torn if very large
2 lemons (zest and 2 tablespoon of the juice)
4 tablespoons extra virgin olive oil
50g (1 oz) feta
sea salt flakes and freshly ground black pepper

Method:

• Place the lemon zest and olive oil in a small bowl and set aside.
• Cook the beans, from frozen, in lightly salted boiling water for 5 minutes. Drain and rinse under cold running water to stop them cooking any more. Let them cool a little and peel them by popping them out of their skin.
• Place the beans and mint in your serving bowl. Whisk a tablespoon of lemon juice into the lemony oil, along with salt and pepper, adjust to taste, then pour over, giving a gentle toss to dress.
• Finish with a crumbling of feta.

After fine-tuning your summer BBQ with our salad recipes, why not turn your attention to winter and book your dream ski holiday? Whether you're craving fresh tracks or cosy chalet vibes, we've got the perfect winter getaway waiting for you.

Explore our luxury catered ski holidays.