20 Colorful Summer Side Dishes to Make Right Now

Hot honey is a game-changer on grilled vegetables. Whisk it into a vinaigrette that you pour that over summer squashes and zucchini when they're still warm from the grill; then let them marinate for 10 minutes, or overnight. When it's time to eat, serve with creamy ricotta, fresh mint, and toasted almonds.

If the vivid colors don't draw you in, then the summer flavors will. All you need for this magnificent salad is three ingredients plus seasonings, so it's the easiest, most irresistible salad around. Use heirloom tomatoes from a local farm (or your backyard) if you really want to wow.

Sautéed corn and scallions are paired with quinoa  for fiber and protein in this healthy summer side. 

This colorful side dish is both sweet and savory, and very refreshing. It's a simple mix of sliced melons and English cucumber with flaky sea salt, a little olive oil, and fresh mint.

This garden-to-table stew recipe is a great make-ahead recipe; prep it up to three days in advance. Serve it hot or at room temperature (it serves up to 12!). 

Kirby cucumbers are turned into a crunchy make-ahead side salad that's packed with mixed tender herbs like parsley, mint, and chives.

Our food editors love a classic potato salad, one that isn't heavy on the mayonnaise and allows all the other ingredients to shine. This recipe mixes whole-grain mustard and white vinegar with the mayonnaise for a tangy bite. Make it a day ahead to cut down on prep the day you plan to enjoy it, as well as to let the flavors mingle.

Beans, zucchini, and corn star in this sunny salad version of the classic vegetable stew. The biggest part of the prep is waiting for salt to draw the moisture out of the zucchini. Cook the beans and corn, then toss with the sliced zucchini, oil, herbs, and vinegar—and viola, the dish is done!

Everyone loves garlic bread—the crunch of crusty Italian bread, the lingering taste of garlic, and the bright, fresh herbs that garnish. When grilled, the bread becomes charred and doesn't get soggy from the melted butter.

If you've never tried pairing sliced heirloom tomatoes, halved cherry tomatoes, and roasted beets we highly recommend it, especially when they're drizzled with good olive oil and finished with feta and cilantro. This combination tastes as good as it looks!

What's summer without pasta salad? We love using a corkscrew-shaped pasta so it can hold onto the sauce and vegetables. 

Consider this a vegetable parfait of everything fresh and now. Placing the salad in individual glasses makes it easy to grab a portion, but this salad works just as well served in one large bowl.

This is a no-cook salad that can be made-ahead and holds up well to summer heat, which makes it a sure pick for cookouts, potlucks, or picnics. A zesty lemon vinaigrette plus pine nuts, basil, and Pecorino Romano take this salad into must-have territory.

Crisp and green, this light slaw is made with thinly sliced apples that add just a hint of sweetness to contrast with the savory celery and tangy zucchini tossed in red-wine vinaigrette. The slaw is delicious alongside grilled fish or chicken.

Brushed with butter and sprinkled with Parmesan and a quick, homemade chile-lime salt, this grilled corn on the cob is completely different than the usual boiled variation.

Rice salad can be a snooze, but not this lively version with plenty of fresh herbs (parsley and mint), cherry tomatoes, and cucumber, and punch feta cheese—it's a sure fire crowd pleaser.

Halloumi is a semi-hard grilling cheese. It makes for a decadent, creamy taste alongside corn, heirloom tomatoes, and baby arugula. 

The best part of pickling vegetables is that you can enjoy seasonal produce year-round. We've made traditional pickles even friendlier here with thin slices of cucumber that marinate in vinegar, sugar, and punchy spices. Make them at least a week before serving.

New potatoes are in season throughout July. We love highlighting their particularly sweet flavor in this light version of potato salad—sans mayo.