Bbq Salad Platter Recipe

Prep onions

Thinly slice the halved red onion into rings or half-rings and place in a bowl. Toss with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper so slices are evenly coated.

Smoke on grill or smoker

If you have a smoker or grill with wood chips: preheat to 225°F (107°C). Add applewood or hickory chips to generate smoke. Arrange onion slices in a smoke-safe pan or directly on the grill grates and smoke for 30–40 minutes until softened, slightly charred at edges and tasting smoky. Remove and cool.

Oven alternative

If no smoker: preheat oven to 375°F (190°C). Toss onions with a pinch of smoked paprika (or 1–2 tsp if using instead of chips) in addition to the oil and seasoning. Spread on a rimmed baking sheet and roast 20–25 minutes, stirring once, until softened and edges caramelize. Let cool.

Combine 1/2 cup ketchup, 2 tablespoons apple cider vinegar, 1 tablespoon brown sugar, 1 teaspoon Worcestershire, 1/2 teaspoon smoked paprika, 1/2 teaspoon hot sauce (optional), 1/4 teaspoon salt and 1/4 teaspoon black pepper in a small saucepan. Whisk to combine.

Bring to a gentle simmer over medium-low heat, stirring frequently. Simmer 6–8 minutes until slightly thickened. Taste and adjust seasoning. Keep warm or refrigerate up to a week; serve 2–3 tablespoons per platter.

If using smoked pulled pork: reheat gently in a covered pan with 2–3 tablespoons of reserved sauce or a splash of water over low heat until warm (internal temperature 140°F/60°C). Keep moist but not soupy.

If using sliced smoked brisket: reheat slices wrapped in foil with a tablespoon of beef broth or pan juices at 300°F (150°C) for 10–15 minutes until warm, then slice against the grain to serve approximately 10 oz per platter.

If using grilled smoked chicken breast: reheat or grill briefly until warmed through (internal 165°F/74°C) and slice thinly.

In a small jar or bowl combine 3 tablespoons olive oil, 1 1/2 tablespoons apple cider vinegar (or lemon juice), 1 teaspoon Dijon mustard, 1 teaspoon honey, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Whisk or shake vigorously until emulsified. Taste and adjust acidity or sweetness.

On a large platter or individual plates, spread 6 cups of mixed greens in an even layer as the base.

Scatter 1 1/2 cups halved cherry tomatoes evenly over the greens.

Add 1 cup of the smoked red onion slices, distributing them so every portion gets smoky onion flavor.

Sprinkle 1 cup pepper cheese (cubed or shredded) across the salad.

Place the warm meat (about 10 oz) in a focused area of the platter or fan slices across one side so guests can choose. If using pulled pork, mound in a small heap; if brisket or chicken, fan slices to show the cut.

Drizzle the prepared vinaigrette lightly over the greens (start with 2–3 tablespoons) or serve on the side for guests to add. Tossing is optional — for a composed platter, leave mostly untossed and let guests combine.

Add optional toasted pepitas or chopped pecans and cilantro leaves for garnish. Place 2 lemon wedges on the platter for finishing.

Serve the warm BBQ sauce in a small ramekin alongside the platter (2–3 tablespoons per guest recommended).