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Juancho's Garden Salad

This colorful, easy and healthy tomato, corn and cucumber garden salad can be served with all kinds of hot smoked meat from your barbecue. In summer we use fresh vegetables and herbs from our barbecue garden.

The crispy corn gives body to this salad, while cucumber and tomato are the lighter fillers. Mint gives this healthy salad a surprisingly fresh taste. Juancho also throws in a bouquet of fresh herbs to add a nice and spicy flavour.

The quantities mentioned herein should be sufficient as a sidedish for like six to eight persons.

Photo of Juancho's BBQ Garden Salad by Hot Smoke Barbecue

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10 dry ounces
10 dry ounces
1/2 pound
1/2 cup
cucumber, diced
crispy corn (medium size can, drained)
green lettuce or mixed lettuce (regular lettuce, iceberg, rucola, or whatever is available)
tomato, diced
mint leaves, prefereably the sturdier ("Turkish"?) kind, shredded
onion, finely chopped

Standard Salad Dressing

This is our standard dressing that we use for just about all salads:

5 tablespoons
2 tablespoons
1 teaspoon
1/4 teaspoon
olive oil (prefereably a fruity Extra Virgine)
black peppercorns, ground medium coarse
seasalt, no iodine

Olive Oil! Olive oil is good for your body! If you feel there's too much olive oil in this salad, just add some more! ;o)


For his Garden Salad, Juancho adds a combination of herbs to reinforce the above Standard Salad Dressing. These herbs are picked fresh in Juancho's little Herb Garden. Through the year quantities may vary depending on season and actual availability in the garden.

If there's any herb on the list that you can't get, don't worry. This kind of salad recipe is begging for improvisation.

Immediately after chopping, the herbs are stirred into the mix of olive oil and vinegar, so you will achieve a maximum transfer of aroma and flavour into the dressing.

These are the herbs I used for the salad in the picture:

2 tablespoons
1 tablespoon
1 tablespoon
5 cloves
rosemary, finely chopped
tarragon, finely chopped
sage, chopped
garlic, finely chopped

Garlic! Garlic is good for your health! If you feel there's too much garlic in this salad, just add some more! ;o)

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Allow the corn to drain.


Make the dressing with the fresh herbs. Mix thoroughly (shake vigorously if possible) and set aside to allow the aromas of the herbs to be absorbed by the dressing.


Wash the cucumber, cut in quarters lengthwise, cut out the seedy parts, cut the four strips lengthwise again to obtain eight strips, cut strips into dice.


Wash the tomatoes, cut in quarters, cut out seedy parts, and cut quarters into dice.


Wash mint leaves while on the stem and set apart. Mint is quite vulnerable, therefore you do not want to rip and cut the leaves until just before serving.


Chop the onion as fine as possible.


Put lettuce and other vegetables in a large salad bowl and mix well.

Above activities can be done well before serving.

Right before serving:


Rip the mint leaves from the stems, chop, and add to salad.


Stir dressing one last time, add to salad, and mix salad to spread dressing evenly.


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The PitMaster Suggests

Juancho's Garden Salad goes very well with:

Juanita's Smoked Chicken Legs

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Hot Smoked Guinea Fowl

Photo of hot smoked Guinea fowl by Blue Smoke BBQ. With this Guinea fowl recipe you will discover that you can barbecue or grill Guinea fowl just as easily as the ordinary chicken. Compared to chicken, Guinea fowl tastes more like game.

Blue Smoke Barbecue Fries

Photo of Grilled Potatoes by Blue Smoke BBQ. Once you have tried these smoke-grilled potatoes, you won't be able to resist making them every time you see some spare space on the grate...

Just in case, if you are fond of pasta salad, check this out:

Pasta Salad #5

Photo of Pasta Salad #5 by Blue Smoke BBQ. This great pasta salad can be served with all kinds of barbecue, but can also be eaten as a vegetarian main course accompanied by bread and your favourite white wine.

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At Hot Smoke BBQ we love Chile Peppers!

Keep Smokin' !