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This article was originally published on Saveur.

We’re big fans of the all-grilled meal, charring everything from steaks to desserts to even cocktails. Once you have those coals going, why not take full advantage of them? To that end, meet the grilled salad, the best way to add a smoky, savory edge to summer side dishes. These easy salad recipes will keep you going all summer long, but for further reading, be sure to check out all our essential grilling recipes.

Grilled Halloumi and Cherry Salad

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The sweetness of cherries balances the saltiness of halloumi in this simple summer salad, perfect for a side or a main dish. Get the recipe for Grilled Halloumi and Cherry Salad »
Grilled Asparagus with Citrus-Beet Salad and Whipped Ricotta

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Crisp-tender asparagus and a sweet, earthy mixture of beets and citrus are tossed in an herb-packed, umami-rich salsa verde. Get the recipe for Grilled Asparagus with Citrus-Beet Salad and Whipped Ricotta »
Shaved Fennel and Grilled Corn Salad

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A base of crunchy, fresh fennel contrasts perfectly with grilled corn kernels and crumbled feta cheese in this summer salad. Get the recipe for Shaved Fennel and Grilled Corn Salad »
Grilled Watermelon, Avocado, and Shrimp Salad

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Grilling makes everything better—watermelons get even sweeter from the flames, shrimp gets crisp and plump, and avocado turns deliciously smoky. Get the recipe for Grilled Watermelon, Avocado, and Shrimp Salad »
Green Cabbage Salad with Charred Cabbage Vinaigrette and Hazelnuts

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Chef-owner of New York City’s Wildair and Contra, Jeremiah Stone combines the juice from grilled cabbage with vinegar and browned butter and tosses the resulting vinaigrette with raw cabbage and hazelnuts for an all-season slaw that showcases everything the brassica has to offer. Get the recipe for Green Cabbage Salad with Charred Cabbage Vinaigrette and Hazelnuts »
Warm Red Potato Salad

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Tender grilled red-skinned potatoes are doused in herb vinaigrette in this warm salad. Get the recipe for Warm Red Potato Salad »
Cilantro and Lime Chicken with Grilled Corn and Black Bean Salad

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A simple and fresh black bean salad with grilled corns pairs perfectly with a quick marinated and grilled chicken. Get the recipe for Cilantro and Lime Chicken with Grilled Corn and Black Bean Salad »
Charred Cabbage Slaw

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In this offbeat slaw, raw red cabbage adds a textural contrast to the grilled green cabbage, and a zippy, spicy-sweet-salty dressing goes well with the charred bits. Get the recipe for Charred Cabbage Slaw »
Charred Escarole Salad

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At The Willows Inn, chef Blaine Wetzel presents a version of this chopped salad as a composed dish. Tossing the hot, just-grilled escarole and apples with the cold vinaigrette intensifies the flavor of the vinegar. Get the recipe for Charred Escarole Salad »
Charred Asparagus and Egg Salad

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Super easy and fresh, this is a perfect dish for spring, but also translates well to outdoor cooking in the summer. Get the recipe for Charred Asparagus and Egg Salad »
Grilled Vegetable Salad (Sallad på Rostade Grönsaker

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Beets, asparagus, eggplant, cauliflower, and fennel are slathered in olive oil and grilled, then tossed with lemon juice and zest to make this warm, smoky grilled salad. Get the recipe for Grilled Vegetable Salad (Sallad på Rostade Grönsaker) »
Grilled Romaine with Blue Cheese and Bacon

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Fresh heads of romaine lettuce are split down the middle, grilled until charred and smoky, and then topped with blue cheese and bacon for this satisfying salad. Get the recipe for Grilled Romaine with Blue Cheese and Bacon »
Grilled Vegetable and Barley Salad

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Barley is typically eaten in a pudding for breakfast or dessert in Egypt, but in this recipe, it’s turned into a hearty salad, seasoned with cumin and chiles, and tossed with grilled vegetables, feta, and pistachios. Get the recipe for Grilled Vegetable and Barley Salad »
Summer Succotash Salad

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This summer mainstay is elevated with grilled sweet corn, plus fresh edamame in place of the traditional limas. Get the recipe for Summer Succotash Salad »
Grilled Octopus with Chickpeas, Tomatoes and Anchovy Vinaigrette

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The trick to getting tender, flavorful octopus is boiling it first, then marinating and grilling it. Get the recipe for Grilled Octopus with Chickpeas, Tomatoes and Anchovy Vinaigrette »
Grilled Cantaloupe with Peach Agrodolce

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In this elegant dessert, cantaloupe is grilled until it caramelizes and is then dressed with agrodolce, a sour-sweet Italian sauce made by reducing vinegar and sugar. Get the recipe for Grilled Cantaloupe with Peach Agrodolce »
Grilled Squash and Scallions with Chile-Honey Vinaigrette

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Grilling adds smokiness to summer squash, a flavor that chef Steven Satterfield of Atlanta’s Miller Union balances with bright ingredients like vinegar, chile, and honey. Get the recipe for Grilled Squash and Scallions with Chile-Honey Vinaigrette »
Grilled Peach with Rosemary, Smoked Country Ham, and Toasted Pistachios

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Inspired by the classic combination of prosciutto and melon, chef John Karangis of Union Square Events created this elegant summer appetizer that marries the sweetness of smoky grilled peaches with salt-cured Italian ham. When choosing peaches for grilling, be sure to pick fruit that’s slightly firmer. If they are labeled “freestone,” all the better—the pit will pop out without much struggle. Get the recipe for Grilled Peach with Rosemary, Smoked Country Ham, and Toasted Pistachios »
Endive Salad with Bee Pollen Vinaigrette

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A thick honey vinaigrette pairs with pleasingly bitter endives that are steamed, grilled, and marinated in this recipe from Castle Hill Inn in Newport, Rhode Island. Get the recipe for Endive Salad with Bee Pollen Vinaigrette »
Frida Kahlo's Zucchini Salad (Ensalada de Calabacín)

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This simple Mexican salad consists of grilled zucchini, avocado, and salty, crumbled añejo cheese. Get the recipe for Frida Kahlo’s Zucchini Salad (Ensalada de Calabacín) »
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