20 Colorful Summer Side Dishes to Make Right Now
These fresh, bright dishes are sure to steal the show at potlucks, BBQs, or family dinners this season.
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When we think of summer food, burgers, ice cream, and fruity beverages are the first things that comes to mind. But side dishes are just as important and have the potential to be the stars of the show. Of course, macaroni salad, potato salad, and pasta salad are key players but so are vegetable-based sides that highlight the bounty of summer produce. If you want a fresh take on a classic, try the Dill, Potato, and Egg Salad seen here. Made with a tangy vinaigrette instead of mayo, it's a light, bright side you'll reach for all season long.
When it comes to what's new and now, we're talking zucchini, summer squash, tomatoes, and corn on the cob. Our Summer Squash Slaw is bright, sunny, and healthy, too. Green zucchini grabs the mic in recipes such as Zucchini Slaw, Zucchini Babaghanouj, and Zucchini-and-Squash Salad. And of course you want to eat tomatoes in the summer, simply sliced and drizzled with olive oil or paired with avocado for an eye-popping side that tastes as good as it looks.
We're also thinking outside of the box in terms of what a grilled side dish can consist of. Grilled corn, of course, but what about Grilled Garlic Bread with Herb Butter?
Be sure to serve a selection of these colorful summer side dishes at your next cookout. But don't save these sides for entertaining, they're just right for any night dinners, too.
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Grilled Summer Squash with Hot Honey and Ricotta
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.
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Tomato and Avocado Salad
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.
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Quinoa with Caramelized Corn and Shallots
Sautéed corn and scallions are paired with quinoa for fiber and protein in this healthy summer side.
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Melon and Cucumber Salad
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.
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Ma Belle Mere's Ratatouille
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!).
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Cucumber-Herb Salad
Kirby cucumbers are turned into a crunchy make-ahead side salad that's packed with mixed tender herbs like parsley, mint, and chives.
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Test Kitchen's Favorite Potato Salad
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.
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Succotash Salad
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!
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Grilled Garlic Bread with Herb Butter
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.
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Tomato-Beet Salad
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!
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Marinated-Artichoke and Green-Bean Pasta Salad
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Seasoned Roasted-Corn Salad Cups
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.
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Zucchini-and-Squash Salad
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.
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Zucchini Slaw
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.
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Grilled Corn with Chile-Lime Salt
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Rice Salad with Tomatoes, Cucumbers, and Feta
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.
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Cherry Tomato, Corn, and Halloumi Salad
Halloumi is a semi-hard grilling cheese. It makes for a decadent, creamy taste alongside corn, heirloom tomatoes, and baby arugula.
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Sweet-Pickled Cucumber Chips
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.
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New Potato Salad with Red-Wine Vinaigrette
New potatoes are in season throughout July. We love highlighting their particularly sweet flavor in this light version of potato salad—sans mayo.