Elevate grilled meats with the perfect summer side dish. Choose from a showstopping selection of top-notch recipes, including potato salads, pasta salads, grilled vegetables, tomato salads, and lots more.

To keep corn on the cob from drying out on the grill, remove the silk but keep the husks, and soak the ears in cold water for 10 minutes. Just before serving, peel back the husks of the hot corn and spread with butter and chili powder or paprika.

Make an elegant and memorable salad by pairing buttery avocado and juicy, multicolored tomatoes. A drizzle of olive oil and a sprinkling of salt and pepper is all the seasoning this easy salad needs. Serve with grilled steak or chicken for a delicious summer meal.

Equal parts olive oil and white-wine vinegar make the tangy vinaigrette for this quick potato salad. It can be made a day ahead of time and is good cool or at room temperature.

Crisp-tender fresh green beans and sliced shallots combined with canned kidney beans and chickpeas create a colorful three-bean salad perfect with grilled sausages, chicken, or pork. The oregano and grainy-mustard dressing provides a pleasing contrast to the mild beans.

A colorful mixture of grilled bell peppers, along with red and white onions, makes the perfect topping for a variety of foods such as bratwurst, burgers, steaks, or chicken breasts. Insert skewers horizontally through the onion slices to prevent the rings from falling through the grill.

The sweet crunch of raw corn combined with juicy tomatoes and buttery avocado makes for a colorful riot of flavors and textures in this summer salad. Dress the salad with lime juice and, if you like, toss in some fresh basil or cilantro too.

This super-refreshing Mexican-inspired slaw substitutes crunchy jicama and cucumber for the usual cabbage. Dress the slaw with honey, lime juice, and chili powder, and serve alongside fajitas or grilled shrimp tacos.

Kalamata olives and sherry vinegar give this red potato salad an unexpected punch of flavor. This easy but sophisticated dish is perfect with grilled fish or lamb.

Use red and yellow seedless watermelon in this refreshing sweet-savory salad. Sliced fresh mint and ricotta salata -- a semihard cheese with a nutty, mildly salty flavor -- offset the sweetness of the melon.

Pasta salad takes on a new shape when you use orzo -- tiny pasta shaped like grains of rice. Mix in sauteed zucchini, fresh basil, and white-wine vinegar to complete this quick summer side dish.

Minced ginger, lemon zest, and fresh jalapeno or serrano chile add an exciting bite to the standard tomato salad. Pair this easy side dish with grilled tuna, mahimahi, or steak.

This crowd-pleasing succotash is made with fresh green beans and corn, cooked gently so they still have plenty of crunch. Scallions, celery seeds, and paprika add zest. It can be served immediately -- or refrigerated overnight to let the flavors mingle.

This easy Spanish-inspired salad combines store-bought roasted red peppers with fresh tomatoes and torn pieces of crusty bread in an almond and sherry vinegar dressing. Serve this bold salad with skewers of grilled shrimp and chorizo.

Parsley, thyme, shallots, and red onion give this fingerling potato salad a big boost of flavor. Whisk together sherry vinegar, Dijon mustard, and olive oil to create the tangy vinaigrette.

Short pasta such as fusilli is tossed with sweet, crunchy snow peas and yellow bell peppers to make this colorful and nutritious pasta salad. Sliced scallions, fresh cilantro, feta cheese, and a white-wine and balsamic vinaigrette amp up the flavor.

This Mexican-style grilled corn on the cob is slathered with sour cream and then sprinkled with tangy cotija or feta cheese and paprika. If you like, serve lime wedges on the side.

This is the classic slaw: shredded cabbage, carrot, and onion in a creamy dressing made from a mixture of mayonnaise, sour cream, Dijon mustard, cider vinegar, and lemon juice. Pile this tangy coleslaw on pulled pork sandwiches or serve alongside grilled hot dogs, burgers, or chicken.

Sweet potatoes are seasoned with dried thyme, cayenne pepper, and olive oil, then grilled until they're tender and caramelized. Toss the hot potatoes with butter and scallions, and serve warm with jerk chicken or barbecued ribs.

Kid-friendly ranch dressing gets an upgrade with fresh buttermilk, sour cream, mayonnaise, and a bevy of fresh herbs. Toss with boiled baby spuds to make a potato salad that will be a hit with the whole family.

This recipe is an easy way to use up your zucchini surplus! Thinly sliced zucchini is roasted until it's browned and sweet, then marinated in a dressing of minced garlic, olive oil, and white-wine vinegar. Top with torn fresh mint leaves just before serving. Try this salad paired with grilled lamb kebabs.

Thinly sliced potatoes roasted in bacon drippings accompany wax beans, green beans, and crumbled bacon n this lively interpretation of potato salad. Capers and red-wine vinegar provide a nice balance to the richness of the bacon.

Here's a genius way to use those unripened green tomatoes: Cut them into thick slabs and char them on the grill until they're softened and slightly sweet. Drizzle the grilled tomatoes with a creamy sauce easily made in the food processor with fresh basil, garlic, lemon juice, and prepared mayonnaise.

You can't have a barbecue without macaroni salad! This crowd-pleasing version from Emeril Lagasse combines crisped prosciutto, chopped tomato, Cerignola olives, capers, and crumbled goat cheese along with a Dijon mustard and red-wine vinegar dressing.

When you use perfectly ripe summer tomatoes that burst with flavor, your salad needs only minimal seasoning with extra-virgin olive oil and red-wine vinegar. Use a variety of tomatoes, such as red or yellow beefsteak, cherry, grape, or pear.

New potatoes and whole garlic cloves are roasted together in a foil packet on the grill, and then tossed with fresh cilantro and lime juice. Once the potatoes and garlic are cooked, this easy side dish takes just five minutes to put together.

Use a vegetable peeler or a mandolin to slice thin ribbons of cantaloupe, cucumber, and yellow summer squash for this refreshing and colorful salad. Just before serving, drizzle with yogurt-lime dressing.

Sprinkle halved tomatoes with dried oregano, thyme, lemon juice, and olive oil, and then char on the grill to make this Greek-inspired side dish. This is a marvelous accompaniment to grilled lamb or souvlaki.

Diced fresh jalapenos and red onion add big, bold flavor to this black-eyed pea salad. Mix in alfalfa or sunflower sprouts for a refreshing twist.

Yukon Gold potatoes have a creamy texture even when chilled, making them perfect for potato salad. A mixture of white-wine vinegar, light mayonnaise, and minced scallions creates an easy, well-balanced dressing.

This Scandinavian-inspired salad combines reduced-fat sour cream, lemon juice, and fresh dill with thinly sliced Kirby cucumbers. Serve the refreshing salad with grilled salmon or any other fish.

Minestrone ingredients venture out of the soup pot in this summery pasta salad. Toss gemelli pasta with balsamic vinegar, cannellini beans, chopped tomatoes, and a flavorful mixture of sauteed vegetables, including carrot, zucchini, green beans, and corn.

Lima beans, chickpeas, zucchini, red onion, basil, and Parmesan cheese mingle in this hearty salad. Dress the salad with fresh lemon juice, extra-virgin olive oil, and red-pepper flakes.

Bacon, red onion, whole-grain Dijon mustard, and white-wine vinegar give this warm German potato salad its assertive flavor. This salad is the perfect accompaniment to grilled sausages, such as bratwurst.

Get the grill going early to prepare the corn for this beautiful, summery salad. Cut the grilled kernels off the cob and mix them with cubed tomatoes, orange bell pepper, sliced scallions, and red-wine vinegar.

Enjoy the pleasantly chewy texture of Israeli couscous or orzo in this twist on pasta salad. Fresh mint, scallions, golden raisins, toasted pine nuts, and lemon zest give the salad its exotic North African flavors.

Grilling slices of zucchini, yellow squash, and yellow bell pepper imbues them with a delicious smoky flavor. The veggies are first brushed with olive oil, salt, and pepper before being charred on the grill. Toss with fresh basil and serve the dish warm or at room temperature.

Hollow out large beefsteak tomatoes and stuff them with a mixture of grilled corn, scallions, goat cheese, and crumbled bacon. Serve these beautiful, self-contained salads with grilled steaks or chicken.

Break out of your potato salad rut with this sweet potato version dressed with orange, ginger, and Dijon mustard. Serve the salad warm, cold, or at room temperature with jerk chicken or grilled pork loin.

Beets become sweet and tender when they're wrapped in foil and set on the grill for 45 minutes. Combine thinly sliced English cucumber with sour cream and fresh dill, then spoon the mixture over the cooked beets just before serving.

Top sliced tomatoes with mixed olives, lemon zest, and extra-virgin olive oil to make this easy but sophisticated salad. Dazzle your guests by using a rainbow assortment of heirloom tomatoes in red, orange, yellow, and green.

Coleslaw takes a trip to southern Italy, exchanging radicchio for cabbage and adding cauliflower and green beans. To make the dressing, puree anchovy fillets, roasted garlic, lemon juice, Dijon mustard, and extra-virgin olive oil in the blender.

Charring on the grill sweetens and intensifies the flavor of eggplant, asparagus, tomatoes, patty pan squash, radicchio, red onion, bell peppers, and portobello mushrooms. Arrange the grilled vegetables on a platter, sprinkle with fresh thyme and lemon juice, and serve warm or at room temperature.

Before grilling, salt the slices of eggplant and let them sit for an hour, in order to draw out the bitter juices. Dice grilled eggplant and add it to a salad, or serve it sliced on veggie burgers or grilled portobello mushrooms.

Add grilled eggplant to the classic caprese salad of fresh mozzarella, tomatoes, and basil for a summer vegetable extravaganza. Turn this into a main-dish salad by adding slices of grilled chicken, or serve it on its own as a vegetarian main dish.

This honey butter-topped cornbread recipe from chef Emeril Lagasse is made in a cast-iron skillet right on the grill so it develops a deliciously crunchy exterior. As an alternative, the cornbread can also be baked in a 400-degree oven.

Red potatoes roasted until they're caramelized offer a creamy contrast to cremini or oyster mushrooms. Sherry vinegar, fresh parsley, and capers add a punch of flavor.

Shave the kernels off of six ears of fresh corn and saute them with zucchini and minced garlic. Stir in a little white-wine vinegar and lots of torn fresh basil leaves, and serve with grilled chicken or mix with cooked penne for a wonderful pasta salad.

This refreshing salad is simple to make: Toss thinly sliced English cucumber, sweet onion, and plenty of fresh dill with a light and tangy dressing of lemon juice, white-wine vinegar, and a little olive oil. Serve with grilled salmon or lamb.

Ripe red and yellow tomatoes, sweet red onion, fresh parsley, and extra-virgin olive oil make a gorgeous side dish for any cookout. This quick and easy summer salad comes together in just 10 minutes.

A vibrant interpretation of the traditional three-bean salad combines fresh green beans and wax beans with creamy cannellini beans. The Dijon mustard and red-wine vinegar dressing adds just the right amount of tanginess.

Chives, tarragon, and chervil give this vinegar-dressed potato salad fresh flavor and bright color. Enjoy this dish warm, cool, or at room temperature.

Fresh, raw corn shaved off the cob is crisp and sweet. Combine the corn kernels with thinly sliced scallions and a few splashes of olive oil and white-wine vinegar for a colorful and easy summer salad.

Heat extra-virgin olive oil with thinly sliced garlic cloves to infuse it with zesty flavor. Arrange an assortment of sliced heirloom tomatoes on a platter, drizzle them with the cooled garlic oil, and sprinkle with fresh chives and basil before serving.

Grill quartered red onions to make them tender and sweet before adding to this colorful green bean salad, a family favorite from chef Emeril Lagasse. Dress the salad in a tangy dressing of olive oil, minced garlic, lemon juice, and lemon zest.

Thinly sliced yellow summer squash quickly marinated in a mix of lemon juice, olive oil, shallot, and thyme makes an easy and delicious summer salad. For the best flavor and texture, choose small, firm squash for this recipe.

Classic potato salad with celery and hard-boiled eggs gets a sinfully rich twist with heavy cream in this recipe by Chef Emeril Lagasse. Serve warm with grilled ribs or chicken.

It's easy to make the classic steakhouse tomato salad at home. Cut ripe beefsteak tomatoes into wedges and drizzle them with a mixture of olive oil, red-wine vinegar, minced shallots, and capers.

This chopped summer salad is an appealing medley of bright colors and fresh flavors. Endive, Kirby cucumber, red bell pepper, red and yellow cherry tomatoes, and fresh parsley, mint, and cilantro mingle in a tart dressing of raspberry vinegar and lemon juice.

Thin ribbons of raw zucchini have a pleasingly crisp-tender texture. In this summery salad, the zucchini is tossed with thin slices of red onion, red-wine vinegar, olive oil, and a generous sprinkling of salt and pepper.

This quick and easy version of the classic Italian panzanella salad calls for a hoagie roll in place of the more traditional country bread. Combine the bread cubes with tomato wedges, fresh mint leaves, Kalamata olives , and a lemony dressing, and let stand for at least five minutes to let the juices soak into the bread.

Pesto made with blanched fresh basil and toasted pecans creates a memorable dressing for this red potato salad. Green beans add color and a nutritional boost to this barbecue side dish.

This easy and unusual spinach salad is delicious with kernels from freshly grilled ears of corn, thinly sliced red onion, and balsamic vinaigrette. It also works with other grilled vegetables, such as bell peppers or mushrooms.

Simmer baking potatoes and green beans in the same pot to start this warm potato salad. Add sliced scallions and grated carrot, then toss with an easy dressing made from light mayonnaise and white-wine vinegar.

Seedless watermelon, heirloom tomatoes, Thai basil, red onion, feta cheese, and avocado make a colorful and refreshing combination. Grate fresh ginger root and squeeze in a piece of cheesecloth to extract the juice for making the zingy vinaigrette for this summery salad from chef Laurent Tourondel.

Bacon, green beans, and red potatoes make a winning combination. After boiling, saute the potatoes with garlic and season with lemon juice to complete the salad. This salad is a terrific side for grilled steaks and chicken.