Our Favourite Summer Salads You Must Make For Your Next BBQ


‘Just bring a salad...’ gone are the days of chucking together an underwhelming salad and hoping to please the masses at your next BBQ. Elevate your salad game with these salad recipes that the Stella team cannot get enough of this summer! 



The Greatest Grain Salad  

This is a mix between a Cypriot Grain Salad, a Greens and Grains Salad and the Stella Team’s own recipe. Don't let the long ingredient list fool you, this is a super easy salad to whip together and let us tell you, it ALWAYS gets compliments.  

  • ½ can brown lentils 
  • ½ bag 90sec microwave brown rice  
  • 1tbsp almonds -skin on 
  • 1tbsp pistachios – shelled 
  • 1tbsp sesame seeds 
  • 1tbsp pepita seeds 
  • 1tbsp sunflower seeds  
  • 2 spring onions – chopped  
  • 3 tbsp dried cranberries – roughly chopped  
  • ½ bunch of parsley – chopped 
  • Handful of mint leaves - chopped  
  • 2tbsp capers – chopped  
  • ¼ cup pomegranate avrils 
  • Salt and pepper to taste 
  • Juice from ½ Lemon 
  • 3tbs Extra Virgin Olive Oil 
  • 1tbsp Dijon mustard 
  • 1tsp Seeded mustard 
  • Dash of pomegranate molasses 
  • Salt and pepper to taste 
  • ¼ cup natural coconut yoghurt (or Greek yoghurt) 
  • Generous squeeze of lime  
  • ¼ tsp ground cumin 
  • ¼ tsp ground coriander  

Note: Start your prep around 2 hours before you intend to serve the salad. 

Microwave the rice as per instructions on the bag, put aside to cool. 

Thoroughly rinse lentils and drain well. 

Toast the sesame, pepita, sunflower, almonds and pistachios in a hot pan (no oil) for a few minutes – making sure to constantly toss the seeds- until they're slightly golden. 

In a medium bowl combine the spring onions, dried cranberries, parsley, mint, capers, pomegranate avrils, cooled brown rice and drained lentils. Add half the toasted seed and nut mixture generously season with salt and pepper. 

In a small, lidded jar, combine all the dressing ingredients and pour over the salad, mix well. 

Transfer to a serving dish and top with yoghurt mixture and the remaining nuts and seeds and enjoy! 



Fresh and Crisp Cos Salad 

We have a salad connoisseur here at Stella and after much admiration, we can confirm that this is their go-to salad for the season. This is the perfect salad to have with pretty much anything and it is easy to make for a range of party sizes.

  • Cos lettuce – washed and pat dry 
  • Cherry tomatoes – cut into halves 
  • 1 avocado – cut into medium sized cubes 
  • 1 large spring onion 
  • 1 Lebanese cucumber – peeled and sliced into medium pieces 
  • ¼ cup pomegranate avrils  
  • 3tbsp Extra virgin olive oil 
  • 1tbsp Dijon mustard 
  • 2tbsp Apple cider vinegar 
  • Squeeze of lemon juice   
  • Salt and pepper to taste  

Wash lettuce, tomatoes, spring onion and cucumber and pat dry. 

In a large serving bowl place lettuce and evenly distribute the chopped tomatoes, spring onion, cucumber, avocado and pomegranate avrils. 

In a separate bowl, combine the dressing ingredients and pour over the salad, give it a good toss – making sure to cover the leaves in the dressing- and serve! 

*Tip: If you want to add fruit, we recommend trying white nectarine or mango. 



Raw Carrot Salad 

Believe the hype that TikTok was creating over this salad, because it is delicious and full of health benefits – like glowing skin... yes please! 

With just 5 ingredients, it's easy to throw this simple yet delicious salad together, especially if you need a last-minute recipe! 

  • 2 medium carrots – peeled 
  • 1 tbsp Extra virgin olive oil  
  • 1tsp toasted pepita seeds (or sesame seeds) 
  • 1tsp apple cider vinegar 
  • Salt and pepper to taste 

Over a bowl, using either a vegetable peeler or mandolin, peel the carrots lengthways into thin strips. 

Then, add the extra virgin olive oil, apple cider vinegar, pepita seeds, salt and pepper. Give it a good toss, making sure to coat the carrot in the dressing. 

Serve and enjoy!  


Watermelon and Feta Salad 
We had something like this at Kirks Wine Bar in Melbourne a few summers ago and it's become a go-to ever since. It's a great mix of salty from the vinegar and feta and fresh and sweet from the watermelon and mint. A must for hot days. 
  • 1 cup red watermelon – rind removed and cut into chunks or small triangles  
  • 1 cup yellow watermelon - rind removed and cut into chunks or small triangles 
  • Feta  
  • Small handful of mint leaves – rolled and cut into thin ribbons 
  • 2tbsp Extra virgin olive oil  
  • 2 tsp Balsamic vinegar  
  • Pepper to taste 

On a serving platter, evenly lay out the watermelon. Drizzle olive oil, balsamic vinegar, crumble the feta, pepper and evenly sprinkle the mint leaves over the melon. Serve immediately.