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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.