25 Colorful Summer Side Dishes to Make Right Now

By Kelly Vaughan
Petrina Tinslay
These fresh dishes are sure to steal the show at potlucks, BBQs, or family dinners this season.
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Petrina Tinslay

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. This 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. Vibrant purple eggplant shines when grilled and glazed with hoisin sauce or pomegranate dressing.

We're also bending the rules a bit and 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? We also love the idea of making our Grilled Bread and Chiles with Burrata, which pairs our favorite creamy cheese with mixed chile peppers and crusty bread that soaks up a drizzle of rich olive oil. You could also try Grilled Peas with Toasted Coconut, which are a party popping appetizer similar to edamame. The combination of the two ingredients is a delicious surprise and quite simple to prepare.

For sides that are a little Southern and super comforting, try this Custard-Filled Cornbread and Creamed Corn. They're homey and hearty no matter where your cookout is.

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Grilled Bread and Chiles with Burrata

Elizabeth Cecil
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Get a little messy with this one. Take a piece of crusty bread, spoon on creamy burrata, then top with a fiery chile pepper. Let the oil drip down your fingers and take in that sweet taste of summer.

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Grilled Peas with Toasted Coconut

Armando Rafael
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An unlikely pairing is a genius combination—fresh spring peas and toasted coconut flakes. It's the best grilled dish you'll eat this summer!

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Tomato and Avocado Salad

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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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Coal-Roasted Vegetables

Paola + Murray
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Grilling the vegetables over direct heat then letting them steam in a covered bowl, you maintain the charred, smoky exterior with a soft tender interior. Feel free to mix it up by substituting parsnips for carrots or mild shallots in place of sweet onions.

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Classic Creamed Corn

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It's warm and comforting in all the right ways. Normally we'd shy away from a hot side dish in the middle of the summer, but creamed corn is a humble, delicious way to highlight the season's bright yellow vegetable.

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Test Kitchen's Favorite Potato Salad

Ren Fuller
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Our food editors love a classic potato salad, one that isn't heavy on the mayonnaise allowing all the other ingredients to shine through. This recipe mixes whole-grain mustard and white vinegar together with the mayonnaise for a tangy, sharp bite. Make it a day ahead to cut down on day of prep and to let the flavors mingle.

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Succotash Salad

Ryan Liebe
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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. Cooking the beans and corn and tossing with the sliced zucchini, oil, herbs, and vinegar comes together fast.

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Grilled Garlic Bread with Herb Butter

Lauren Ross
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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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Mexican Grilled Corn

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This grilled vegetable side gets its distinct profile from chili powder and cheese. Cotija cheese is traditionally used, but we're using Parmesan which is easier to find. Go light on the spice if your kids don't like the kick.

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Grilled Radicchio, Summer Squashes, and Scallions

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Bitter purple radicchio, baby pattypan and yellow squash, zucchini, and scallions become tender and deliciously smoky on the grill. Season the grilled vegetables with salt and pepper and a squeeze of lemon before serving.

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Seasoned Roasted-Corn Salad Cups

linda xaio
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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

Linda Pugliese
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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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Custard-Filled Cornbread

Mike Krautter
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You know and love cornbread, but you might not know it like this. Baked and served in a cast-iron skillet, this cornbread has a cup of heavy cream baked into the center. The result? A luxurious cornbread with a golden-brown glossy crust. More please!

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Grilled Eggplant in Pomegranate Dressing

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Pomegranate molasses, made from concentrated pomegranate juice, gives this dressing its distinctive sweet-tart flavor. Mix it with lemon juice, minced garlic, shredded mint, and extra-virgin olive oil for a superlative dressing to toss with wedges of grilled eggplant.

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Marinated-Artichoke and Green-Bean Pasta Salad

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

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Zucchini Slaw

Aaron Dyer
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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

Lauren Ross
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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.

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Rice Salad with Tomatoes, Cucumbers, and Feta

Paola + Murray
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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

Christopher Testani
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Halloumi is a semi-hard grilling cheese that originates in the Greek island of Cyprus. It makes for a decadent, creamy taste alongside corn, heirloom tomatoes, and baby arugula. 

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Sweet-Pickled Cucumber Chips

Christopher Testani
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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

Ren Fuller
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New potatoes, are the first of the crop and are in season throughout July. We love highlighting their particularly sweet flavor in this light version of potato salad—sans mayo.

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Summer Squash Slaw

Martyna Szczesna
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This is the perfect time to break out your spiralizer (and let your kids play with their food!). Colorful carrots, zucchini, and yellow squash are fun to swirl and twirl in this crisp slaw. It's light and fresh alongside a smoky burger or grilled fish. 

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Tomato Rice

Joanna Garcia
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Traditional Spanish rice mixes just a couple tablespoons of tomato paste in for a rich bite and slightly orange color. Here, we're amping up the flavor even more with a blend of spices including turmeric, mustard seeds, curry, cumin, and chile peppers. Keep a cool beverage nearby to mellow the heat!

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Zucchini Babaghanouj

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A close cousin to hummus, babaghanouj (often spelled babaganoush), is usually made with eggplant but this zucchini version is smooth, a little sweet, and altogether refreshing served with a platter of crisp raw vegetables.

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