15 Delightful Cold BBQ Side Dishes to Enjoy Outdoors

Ever wondered how to round out your backyard BBQ without heating up the kitchen? These 15 cold side dishes are perfect for outdoor dining—refreshing, make-ahead, and bursting with flavor. From creamy slaws to tangy pasta salads, each recipe complements smoky meats beautifully. Dive in for your new summer favorites!

Classic Creamy Coleslaw

Crisp, cool, and oh-so-creamy, this Classic Creamy Coleslaw is my go-to for backyard barbecues and potlucks. I’ve tweaked it over countless summer gatherings to hit that perfect balance of tangy and rich, with a crunch that stands up to even the sauciest ribs.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

• 1 medium head green cabbage (about 2 lbs), finely shredded
• 2 large carrots, peeled and julienned
• 1 cup mayonnaise (preferably full-fat)
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon granulated sugar
• 1/2 teaspoon celery salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup buttermilk (optional, for extra tang and creaminess)

Instructions

1. In a large bowl, combine the finely shredded cabbage and julienned carrots. Toss to mix—ensure no clumps of cabbage remain.
2. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery salt, and black pepper until smooth and fully emulsified. Tip: Let the dressing sit for 5 minutes so the sugar dissolves completely.
3. Pour the dressing over the cabbage-carrot mixture. Using your hands (or tongs), toss thoroughly to coat every strand. Tip: Gently massage the dressing into the cabbage for about a minute—this softens the crunch slightly and helps the flavors meld.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (and up to 4 hours). This chilling time is crucial for the flavors to develop and the cabbage to soften just a bit. Tip: If you’re in a hurry, you can serve immediately, but the texture improves with rest.
5. Just before serving, fold in the buttermilk if using. Taste and adjust: add a pinch more salt or a dash of vinegar if needed. Serve cold alongside grilled meats, atop pulled pork sandwiches, or as a refreshing side.

Just a spoonful of this coleslaw delivers a symphony of textures—crunchy cabbage, silky dressing, and a zesty finish that cuts through rich barbecue. It’s the unsung hero of any cookout spread, proof that a simple side can steal the show.

German-Style Potato Salad with Mustard Vinaigrette

Let's be real—potato salad often gets a bad rap for being heavy and overly mayonnaise-laden. Not this version. My German-style take uses a tangy mustard vinaigrette that's just begging to be drizzled over tender boiled new potatoes.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the Potatoes

• 2 pounds baby Yukon Gold potatoes (or new potatoes)
• 1 tablespoon kosher salt (for boiling water)
• Water (enough to cover potatoes by 2 inches)

For the Mustard Vinaigrette

• 3 tablespoons whole-grain Dijon mustard
• 1/4 cup apple cider vinegar
• 1/3 cup extra-virgin olive oil
• 1 small shallot, finely minced
• 1 tablespoon honey
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly cracked black pepper

For the Garnish

• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh chives, snipped

Instructions

1. Place the baby potatoes in a large pot and cover with cold water by 2 inches. Add 1 tablespoon kosher salt. Bring to a boil over high heat, then reduce to a simmer. Cook for 15-18 minutes until potatoes are fork-tender but not falling apart. Tip: Starting with cold water ensures even cooking.
2. While potatoes cook, prepare the vinaigrette. In a medium bowl, whisk together the whole-grain mustard, apple cider vinegar, minced shallot, honey, kosher salt, and black pepper. Slowly drizzle in the olive oil while whisking continuously until emulsified. Set aside. Tip: Emulsifying slowly prevents separation.
3. Drain the potatoes and let them cool slightly until just warm to the touch but still steaming. Cut any larger potatoes in half or into bite-sized chunks. Place in a large mixing bowl. Tip: Tossing vinaigrette with warm potatoes allows them to absorb more flavor.
4. Pour the vinaigrette over the warm potatoes and toss gently to coat. Let sit for 10 minutes to let the flavors meld.
5. Add the fresh dill and chives, and toss again. Taste and adjust salt and pepper if needed. Serve warm or at room temperature.

As the potatoes soak up that mustard vinaigrette, the texture becomes silky yet firm—every bite is a burst of tang and herbaceous freshness. I love serving this alongside a grilled bratwurst or as a bright side for any barbecue.

Mediterranean Pasta Salad with Feta and Olives

There's nothing quite like a pasta salad that’s bursting with Mediterranean flavors—briny olives, tangy feta, and a bright lemony vinaigrette. I whip this up for summer BBQs and weeknight dinners alike, and it always disappears fast.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

Salad

• 8 ounces rotini or fusilli pasta
• 1 cup Kalamata olives, pitted and halved
• 1 cup crumbled feta cheese (preferably barrel-aged)
• 1/2 cup English cucumber, seeded and diced
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh flat-leaf parsley, chopped

Vinaigrette

• 3 tablespoons fresh lemon juice
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• 1 clove garlic, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup extra-virgin olive oil

Instructions

1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente, about 10-12 minutes. Reserve 1/4 cup pasta water, then drain and rinse under cold water to stop cooking.
2. While the pasta cooks, prepare the vinaigrette: In a small bowl, whisk together lemon juice, red wine vinegar, oregano, garlic, salt, and pepper. Gradually drizzle in the olive oil while whisking until emulsified. Let sit for 10 minutes to meld flavors (this brightens the vinaigrette).
3. In a large mixing bowl, combine the cooled pasta, olives, feta, cucumber, bell pepper, red onion, and parsley. Toss gently to distribute.
4. Pour the vinaigrette over the salad and toss until everything is well coated. If the salad seems dry, add reserved pasta water a tablespoon at a time to loosen it.
5. Taste and adjust seasoning—remember the feta and olives are salty, so add salt sparingly. Cover and refrigerate for at least 30 minutes to let flavors meld. Serve chilled or at room temperature, garnished with extra parsley and feta if desired. This salad keeps well for up to 3 days; stir before serving.

Undoubtedly, the combination of creamy feta, briny olives, and crisp vegetables in a zesty vinaigrette makes this pasta salad a standout. Serve it alongside grilled chicken or lamb chops for a complete meal, or enjoy it on its own as a light lunch. The leftovers are even better the next day!

Chilled Cucumber Dill Salad

Kicking off the season's first barbecue, I knew I needed a side that wouldn't wilt in the heat. My go-to? This chilled cucumber dill salad—so refreshing, it practically begs for a second helping.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

• 2 large English cucumbers (about 1.5 lbs)
• 1/2 cup fresh dill fronds, finely chopped
• 1/4 cup sweet red onion, thinly sliced
• 3 tablespoons white wine vinegar
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon granulated sugar (optional)

Instructions

1. Using a mandoline or sharp knife, slice the English cucumbers into 1/8-inch-thick rounds. Tip: English cucumbers have thin skins and fewer seeds, so no peeling needed—just slice and enjoy.
2. Add the thinly sliced red onion and chopped dill to the bowl with the cucumbers.
3. In a small bowl, whisk together the white wine vinegar, olive oil, kosher salt, black pepper, and granulated sugar (if using) until the salt and sugar are fully dissolved.
4. Pour the vinaigrette over the cucumber mixture and toss gently to coat. Tip: Use a rubber spatula to fold without crushing the delicate slices.
5. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. For the crispiest result, chill for 2 hours and toss once halfway through. Tip: Chill your serving bowl beforehand to keep the salad cold longer.

Garnished with a final sprinkle of fresh dill, this salad delivers a zesty crunch that brightens any meal. It's become my go-to for potlucks—I always bring an extra batch because it disappears fast.

Three-Bean BBQ Salad

Pulling together a quick, protein-packed side for your summer cookout has never been easier. This Three-Bean BBQ Salad comes together in minutes, with a smoky, tangy dressing that screams barbecue season. I always keep canned beans on hand for last-minute gatherings, and this salad never fails to impress.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the Smoky BBQ Dressing

• 1/4 cup extra-virgin olive oil
• 3 tablespoons apple cider vinegar
• 2 tablespoons tomato paste
• 1 tablespoon honey
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

For the Salad

• 1 ear of corn, husked
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can kidney beans, rinsed and drained
• 1 (15-ounce) can chickpeas, rinsed and drained
• 1 large red bell pepper, seeded and diced
• 1/2 small red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 1 ripe avocado, halved, pitted, and diced

Instructions

1. Preheat a grill or grill pan over high heat. Grill the corn ear, turning occasionally, until charred in spots, about 8 minutes total. Transfer to a plate and let cool.
2. While the corn cools, make the dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, tomato paste, honey, smoked paprika, garlic powder, onion powder, salt, and pepper until smooth. Set aside. (Tip: For a deeper smoky flavor, toast the smoked paprika in a dry skillet for 30 seconds before whisking.)
3. Cut the kernels off the cob: Stand the corn upright and slice downward with a chef's knife to release the kernels. Discard the cob.
4. In a large bowl, combine the black beans, kidney beans, chickpeas, diced bell pepper, red onion, and corn kernels. Pour the dressing over the top and toss gently to coat all ingredients. (Tip: Rinse canned beans thoroughly under cold water to reduce sodium and prevent a mushy texture.)
5. Let the salad sit at room temperature for 5 minutes to allow flavors to meld, then fold in the diced avocado and cilantro. Taste and adjust salt or pepper if needed. (Tip: Add the avocado just before serving to keep it from browning.)

Crunchy from the bell pepper and corn, creamy from the avocado, and smoky-sweet from the dressing, this salad is a texture dream. Serve it alongside grilled meats, pile it on a bun for a veggie burger topper, or simply enjoy it with tortilla chips—it's versatile enough for any barbecue spread.

Mexican Street Corn Salad (Esquites)

Let me tell you about my absolute favorite summer side dish—it’s creamy, smoky, and bursting with charred corn flavor. Every time I make this Mexican Street Corn Salad (Esquites), I’m transported back to the bustling markets of Mexico City, where vendors grill corn to perfection. This version is a quicker, salad-style take that’s perfect for backyard barbecues or weeknight dinners.

Serving: 6 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

• 6 ears fresh sweet corn, husked and silks removed
• 2 tablespoons unsalted butter, melted
• 1/4 cup mayonnaise (preferably full-fat)
• 1/4 cup Mexican crema or sour cream
• 1/2 teaspoon chili powder
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon ground cumin
• 1/2 teaspoon fine sea salt, plus more for finishing
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons freshly squeezed lime juice (from 1 lime)
• 1/2 cup crumbled Cotija cheese (or feta, in a pinch)
• 1/3 cup finely chopped fresh cilantro
• 1 jalapeño, seeded and minced (optional, for heat)

Instructions

1. Preheat a large cast-iron skillet over high heat until smoking. Working in batches if needed, place the corn ears directly into the dry skillet and char, turning every 2 minutes, until kernels are deeply browned in spots, about 8–10 minutes total. (Tip: Avoid moving the corn too frequently to get a good sear.)
2. Remove corn from the skillet and let cool slightly, about 5 minutes. Once cool enough to handle, stand each ear upright on a cutting board and cut kernels off the cob using a sharp knife. Transfer kernels to a large bowl.
3. In a small bowl, whisk together the melted butter, mayonnaise, Mexican crema, chili powder, smoked paprika, cumin, salt, pepper, and lime juice until smooth. (Tip: Taste the dressing and adjust lime or salt to your preference; I like it extra tangy.)
4. Pour the dressing over the warm corn kernels and toss until evenly coated. Fold in the crumbled Cotija cheese and cilantro. If using, add the minced jalapeño for heat. (Tip: For the best texture, serve immediately after mixing while the corn is still slightly warm, or refrigerate for a chilled version.)
5. Taste and adjust seasoning with additional salt if needed. Transfer to a serving dish and garnish with extra Cotija, cilantro, and a sprinkle of chili powder.

Serve this esquites chilled or at room temperature, scooped onto tortilla chips or alongside grilled meats. The creamy, tangy dressing clings to every smoky kernel, making it impossible to stop at one bite.

Watermelon Feta and Mint Salad

Before you dismiss watermelon salad as boring, let me change your mind. This Watermelon Feta and Mint Salad is a vibrant, refreshing side that's become my go-to for summer gatherings. The key is using ice-cold, seedless watermelon for the perfect crunch against creamy, tangy feta.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

• 6 cups cubed seedless watermelon (1-inch cubes)
• 4 ounces block-style feta cheese, crumbled into irregular pieces
• 1/2 cup fresh mint leaves, thinly sliced (chiffonade)
• 3 tablespoons fresh lime juice (from about 1 1/2 limes)
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon flaky sea salt (such as Maldon)
• 1/8 teaspoon freshly ground black pepper

Instructions

1. Cube the watermelon: Cut off the rind, then slice into 1-inch thick slabs. Cut into 1-inch cubes, discarding any seeds if present. Transfer to a large bowl and refrigerate for at least 30 minutes to ensure the cubes are thoroughly chilled.
2. Crumble the feta: Using your fingers (my preferred method for rustic texture), break the feta block into uneven crumbles about 1/2-inch in size. Avoid over-crumbling into dust—some larger pieces add salty bursts.
3. Prepare the mint: Stack the mint leaves, roll them tightly, and slice crosswise into thin ribbons (chiffonade). This technique prevents bruising and releases more aroma.
4. Make the dressing: In a small bowl, whisk together the lime juice, olive oil, salt, and pepper until emulsified. Taste and adjust salt if needed—remember feta is salty.
5. Assemble the salad: Just before serving, pour the dressing over the chilled watermelon cubes. Add the crumbled feta and mint ribbons. Gently toss with a large spoon to combine, being careful not to crush the watermelon.
6. Serve immediately: Transfer to a platter or individual bowls. The salad is best enjoyed within 15 minutes of dressing to maintain the watermelon's crisp texture and prevent it from becoming watery.

Garnished with a final sprinkle of extra mint and a crack of black pepper, this salad delivers a burst of sweet, salty, and citrusy notes in every bite. I love serving it alongside grilled fish or spicy tacos—it cuts through the richness beautifully. For a twist, try adding thinly sliced red onion or a drizzle of balsamic glaze.

Lemon Herb Quinoa Salad with Grilled Veggies

For me, summer cooking is all about making a big batch of something bright and satisfying that gets better as it sits. This lemon herb quinoa salad with grilled veggies is exactly that—fluffy quinoa chilled with charred peppers, a zesty lemon herb dressing, and it's totally gluten-free and vegan.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the Quinoa and Grilled Vegetables

• 1 cup white quinoa
• 1 3/4 cups vegetable broth
• 1 red bell pepper
• 1 yellow bell pepper
• 1 medium zucchini
• 1 medium red onion
• 2 tablespoons cold-pressed extra-virgin olive oil
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper

For the Lemon Herb Dressing

• 1/4 cup cold-pressed extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon finely grated lemon zest
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh mint
• 1 clove garlic, finely minced
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Rinse the quinoa under cold water in a fine-mesh strainer for 1 minute. In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a rolling boil over high heat, then reduce heat to low, cover tightly, and simmer for 15 minutes until all liquid is absorbed. Remove from heat, fluff with a fork, and let cool completely to room temperature. (Tip: For extra fluffiness, let the quinoa rest covered for 5 minutes after cooking.)
2. Preheat an outdoor grill or grill pan to medium-high heat (about 400°F). Slice the red and yellow bell peppers into wide strips, the zucchini into 1/2-inch-thick rounds, and the red onion into 1/2-inch-thick rings. In a large bowl, toss the vegetables with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated. Grill the vegetables for 4–5 minutes per side, until charred and tender-crisp. Transfer to a cutting board, let cool slightly, then chop into bite-sized pieces. (Tip: Keep the grill lid closed as much as possible to build a good char.)
3. In a small bowl, whisk together the dressing ingredients: 1/4 cup olive oil, lemon juice, lemon zest, parsley, mint, minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Whisk until emulsified. (Tip: Let the dressing sit at room temperature for 5–10 minutes to allow the herbs and garlic to infuse.)
4. In a large mixing bowl, combine the cooled quinoa and chopped grilled vegetables. Pour the lemon herb dressing over the top and toss gently with a spatula until everything is evenly coated. Taste and adjust seasoning with additional salt or lemon juice if desired. (Tip: For the best flavor, refrigerate the salad for at least 30 minutes before serving; this allows the quinoa to absorb the dressing.)
5. Serve the salad chilled or at room temperature. Garnish with a few extra fresh parsley or mint leaves for a pop of color.

Vibrant and herbaceous, this quinoa salad bursts with smoky char from the grill and bright citrus notes. It’s perfect as a main dish for a light lunch or as a side for grilled proteins—try it alongside marinated tofu or a simple lemon chicken. The leftovers taste even better the next day, making it an ideal meal-prep companion for busy summer weeks.

Smoky Black Bean and Corn Salad

Kicking off summer gatherings with a vibrant, smoky black bean and corn salad is my go-to move. I love how the charred corn kernels pop against the creamy black beans, all tied together with a zesty, smoky dressing. This fiber-rich dish is perfect for meal prep—it only gets better after a day in the fridge.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the Salad

• 4 ears fresh corn, husked
• 2 cans (15 oz each) black beans, rinsed and drained
• 1 medium red bell pepper, diced small
• ½ cup finely diced red onion
• 1 jalapeño, seeded and minced (optional)
• ½ cup loosely packed fresh cilantro leaves, chopped

For the Smoky Dressing

• 3 tbsp extra-virgin olive oil
• 2 tbsp freshly squeezed lime juice
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• ½ tsp chipotle powder
• ½ tsp ground cumin
• ½ tsp kosher salt
• ¼ tsp freshly ground black pepper

Instructions

1. Char the corn: Heat a gas grill to medium-high (400°F) or place a cast-iron skillet over high heat. Grill or dry-roast the corn ears, turning occasionally, until kernels are charred in spots, about 8–10 minutes. Let cool slightly, then cut kernels off the cob into a large bowl.
2. While corn cools, make the dressing: In a small bowl, whisk together olive oil, lime juice, apple cider vinegar, smoked paprika, chipotle powder, cumin, salt, and pepper until emulsified.
3. Add the black beans, diced red bell pepper, red onion, jalapeño (if using), and cilantro to the bowl with the corn. Pour the dressing over the salad and toss gently until everything is evenly coated.
4. Taste and adjust seasoning with more salt, lime juice, or chipotle powder if desired. Cover and refrigerate for at least 30 minutes to allow flavors to meld. (Tip: For best results, make this salad a few hours or even a day ahead—the smoky flavor deepens.)
5. Before serving, toss again and garnish with extra cilantro leaves if you like. Serve chilled or at room temperature.

Keep this salad in the fridge for up to 4 days—it’s a lifesaver for busy weeknights. The creamy black beans and smoky corn contrast beautifully with the crisp bell pepper and tangy lime dressing. Spoon it into tacos, pile it on grilled fish, or eat it straight from the bowl.

Broccoli Bacon Salad with Cranberries

My grandmother always said that the best salads have a little bit of everything—crunch, cream, sweet, and savory. This broccoli bacon salad with cranberries hits all those notes, thanks to blanched broccoli that stays crisp-tender, smoky bacon, and a tangy-sweet dressing. I love making it for potlucks because it’s a crowd-pleaser that actually gets better as it sits.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 4 slices thick-cut bacon (about 4 oz)
• 1 large head broccoli (about 1 lb), cut into small florets
• 1/3 cup dried cranberries
• 1/4 cup finely diced red onion
• 1/2 cup full-fat mayonnaise
• 1/4 cup sour cream (or Greek yogurt)
• 2 tablespoons apple cider vinegar
• 1 tablespoon granulated sugar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup roasted sunflower seeds

Instructions

1. Cook the bacon in a large skillet over medium heat until crispy, about 8 minutes, turning once. Transfer to a paper towel-lined plate, let cool, then crumble into small pieces. Reserve 1 tablespoon of bacon drippings for the dressing if desired.
2. While the bacon cooks, bring a large pot of salted water to a rolling boil. Fill a large bowl with ice and water. Add the broccoli florets to the boiling water and blanch for exactly 1 minute (the color should turn bright green). Immediately transfer to the ice bath using a slotted spoon. Let cool completely, then drain and pat very dry with paper towels—excess water will make the dressing runny.
3. In a small bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, sugar, salt, and pepper until smooth. If using the reserved bacon drippings, whisk in 1 tablespoon for extra depth of flavor. Taste and adjust seasoning—the dressing should be tangy and slightly sweet.
4. In a large mixing bowl, combine the dried broccoli, cranberries, red onion, sunflower seeds, and crumbled bacon. Pour the dressing over the top and toss gently until every piece is coated. Cover and refrigerate for at least 30 minutes (or up to 24 hours) to let the flavors meld.
5. Before serving, give the salad a good stir and transfer to a serving bowl. If it seems dry after sitting, add a splash of milk or extra mayonnaise to loosen the dressing. Sprinkle a few extra sunflower seeds on top for garnish.

Keen for a picnic-perfect dish? This salad holds up beautifully and gets even better after a day in the fridge—the broccoli absorbs the dressing without getting soggy. Serve it alongside grilled chicken or as a hearty side at your next barbecue.

Asian Sesame Noodle Salad

Zipping through the last-minute picnic prep, I realized this Asian Sesame Noodle Salad is my go-to for its cool crunch and umami punch. It's a lifesaver for busy weeknights and potlucks alike—nobody believes it took just 25 minutes.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

• 8 oz buckwheat soba noodles
• 2 tbsp cold-pressed sesame oil, divided
• 3 tbsp organic tamari (or low-sodium soy sauce)
• 2 tbsp unseasoned rice vinegar
• 1 tbsp local honey (or maple syrup)
• 1 tbsp freshly grated ginger
• 1 clove garlic, minced
• 2 tsp toasted white sesame seeds
• 4 scallions, sliced on a bias
• 2 rainbow carrots, julienned
• 1 Persian cucumber, seeded and thinly sliced into half-moons
• 1 cup shelled edamame, steamed and cooled
• 1/4 cup fresh cilantro leaves

Instructions

1. Bring a large pot of salted water to a boil. Cook soba noodles according to package directions until al dente, about 5-6 minutes. Drain and rinse thoroughly under cold running water to remove excess starch and stop cooking. Toss with 1 teaspoon of sesame oil to prevent sticking.
2. In a small bowl, whisk together tamari, rice vinegar, honey, grated ginger, and minced garlic until honey dissolves and mixture is emulsified. Tip: grating ginger on a microplane yields a paste that blends seamlessly into the dressing.
3. In a dry skillet over medium heat, add sesame seeds and toast, shaking pan frequently, until fragrant and lightly golden, about 2-3 minutes. Immediately transfer to a plate to cool; burnt seeds become bitter.
4. In a large mixing bowl, combine cooled noodles, julienned carrots, cucumber, edamame, and half the scallions. Pour the dressing over and toss gently but thoroughly to coat every strand.
5. Transfer to a serving platter or bowl. Garnish with toasted sesame seeds, remaining scallions, and cilantro leaves. For best flavor, let it sit 10 minutes before serving—the noodles absorb the dressing beautifully. Tip: if making ahead, reserve garnishes until just before serving to keep them crisp.

Happily, this salad holds up beautifully in the fridge for a day, making it perfect for meal prep. The sesame-ginger dressing just gets more vibrant as it marinates. I love piling it into butter lettuce cups for a fun appetizer twist.

Chickpea Tabbouleh Salad (Vegan, Gluten-free)

Recently, I’ve been obsessed with reinventing classic salads to fit my plant-based, gluten-free lifestyle, and this Chickpea Tabbouleh is my latest obsession. It’s everything I want in a summer dish: bright, lemony, packed with protein from quinoa and chickpeas, and incredibly refreshing. Plus, it comes together in under 30 minutes for a quick lunch or side.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

For the Salad

• 1 cup dry quinoa, rinsed
• 1 ¾ cups water
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup finely chopped fresh parsley
• ½ cup finely chopped fresh mint
• 1 large cucumber, seeded and diced
• 1 cup cherry tomatoes, halved
• ½ medium red onion, finely diced

For the Dressing

• ¼ cup fresh lemon juice (about 2 lemons)
• ¼ cup extra-virgin olive oil
• ½ teaspoon fine sea salt
• ¼ teaspoon black pepper
• 1 small clove garlic, minced

Instructions

1. Cook the quinoa: In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is tender. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and let cool to room temperature (spread on a sheet pan to speed cooling).
2. While the quinoa cools, prepare the vegetables: Seed and dice the cucumber, halve the cherry tomatoes, and finely dice the red onion. Place them in a large bowl along with the drained chickpeas, chopped parsley, and chopped mint.
3. Make the dressing: In a small bowl or jar, whisk together the lemon juice, olive oil, salt, pepper, and minced garlic until emulsified.
4. Add the cooled quinoa to the vegetable mixture and pour the dressing over the top. Toss everything gently but thoroughly to combine. Taste and adjust salt or lemon if needed.
5. Tip: For the best texture, let the salad rest for 10-15 minutes at room temperature before serving to allow the flavors to meld. Alternatively, refrigerate for up to 2 days—it only gets better!

The first bite hits you with bright lemon and fresh herbs, followed by the satisfying chew of quinoa and hearty chickpeas. This salad is perfect on its own for a light lunch, or you can serve it alongside grilled veggies or falafel for a complete meal. Trust me, you’ll want to make a double batch every time.

Marinated Tomato and Mozzarella Caprese

Even as a food blogger, I sometimes crave simplicity—and this marinated Caprese is my go-to summer staple. The key is letting the tomatoes soak up the balsamic dressing before adding the mozzarella, so every bite bursts with flavor. I always use heirloom tomatoes from the farmer's market for their unmatched sweetness.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

• 4 large heirloom tomatoes, ripe and fragrant, sliced into 1/2-inch rounds
• 8 oz fresh buffalo mozzarella, sliced into 1/4-inch rounds
• 1/2 cup fresh basil leaves, hand-torn
• 3 tablespoons aged balsamic vinegar
• 1/4 cup first cold-pressed extra-virgin olive oil
• 1/2 teaspoon flaky sea salt, plus more for finishing
• 1/4 teaspoon freshly cracked black pepper
• Optional: aged balsamic glaze for drizzling

Instructions

1. Arrange the tomato slices in a single layer in a shallow dish that will hold them snugly.
2. In a small bowl, whisk together the balsamic vinegar, olive oil, 1/2 teaspoon flaky sea salt, and black pepper until emulsified.
3. Pour the dressing over the tomatoes, gently turning each slice to coat. Cover the dish with plastic wrap and let marinate at room temperature for 30 minutes—this allows the flavors to meld without making the tomatoes mushy.
4. While the tomatoes marinate, slice the mozzarella into 1/4-inch rounds and tear the basil leaves into small pieces.
5. To serve, layer the marinated tomato slices with the mozzarella on a serving platter, overlapping slightly. Tuck the basil leaves between the layers.
6. Drizzle any remaining marinade from the dish over the top. Finish with an extra sprinkle of flaky sea salt and a drizzle of aged balsamic glaze if desired.

Vibrant and bursting with summer flavors, this marinated Caprese is perfect as a light lunch or starter. Pair it with crusty bread to soak up the incredible juices—I never let a drop go to waste.

Roasted Red Pepper and Farro Salad

Lately, I've been obsessed with hearty grain salads that pack a punch of flavor and texture. This one brings together toasty farro, sweet roasted peppers, and a bright herby vinaigrette—perfect for meal prep or a side dish.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 40 minutes

Ingredients

• 1 cup semi-pearled farro, rinsed
• 2 large red bell peppers
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 small garlic clove, finely grated
• 1/4 cup extra virgin olive oil
• 1/4 cup finely chopped fresh parsley
• 2 tablespoons finely chopped fresh basil
• 1/2 teaspoon kosher salt, plus more for salting water
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Preheat your broiler to high with a rack about 4 inches from the heat source. Place the whole red bell peppers on a foil-lined baking sheet. Broil, turning every 5 minutes, until skin is blackened and blistered all over, about 20 minutes. Transfer peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes. Then peel off skin, remove seeds and stems, and cut into 1-inch strips. Set aside.
2. Meanwhile, in a medium saucepan over medium heat, toast the dry farro, stirring constantly, until it smells nutty and turns a shade darker, about 3 minutes. Add 3 cups water and 1 teaspoon salt, bring to a boil, then reduce heat to low, cover, and simmer until farro is tender but still chewy, 25–30 minutes. Drain any excess liquid and spread on a baking sheet to cool slightly.
3. While farro cooks, make the vinaigrette: In a small bowl, whisk together red wine vinegar, lemon juice, Dijon mustard, and grated garlic. Slowly drizzle in olive oil while whisking constantly until emulsified. Stir in parsley and basil, and season with 1/2 teaspoon salt and black pepper. (Tip: Use a microplane for the garlic so it melts into the dressing—no garlic bits.)
4. In a large bowl, combine the warm farro, roasted pepper strips, and vinaigrette. Toss well to coat. Taste and adjust seasoning with more salt or vinegar if needed. (Tip: Letting the salad sit at room temperature for 15 minutes before serving allows the flavors to meld—but it’s also great chilled.)

A spoonful of this salad is a burst of summer—every bite offers the nutty farro, smoky-sweet peppers, and a zesty finish. I love serving it alongside grilled chicken or as a standalone lunch, and it only gets better after a day in the fridge.

Smoked Salmon Potato Salad with Dill

Up until recently, I never considered adding smoked salmon to potato salad, but one lazy Sunday brunch changed everything. The combination of creamy baby potatoes, briny capers, and silky smoked salmon is a revelation—perfect for a light summer meal or elegant picnic.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 1.5 lbs baby potatoes, scrubbed
• 8 oz smoked salmon, flaked into bite-sized pieces
• 3 tablespoons fresh dill, chopped
• 1/4 cup red onion, finely diced
• 2 tablespoons capers, drained
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Instructions

1. Place scrubbed baby potatoes in a large pot and cover with cold water by 1 inch. Add 2 teaspoons of kosher salt (use part of the measured salt) and bring to a boil over high heat.
2. Reduce heat to medium and simmer until potatoes are fork-tender, about 12–15 minutes. Drain and let cool completely—spreading them on a baking sheet speeds this up. Tip: chilled potatoes hold their shape better in the salad.
3. In a small bowl, whisk together mayonnaise, sour cream, lemon juice, Dijon mustard, remaining 1 teaspoon kosher salt, and black pepper until smooth.
4. Once potatoes are cool, cut any large ones in half or quarter so all pieces are bite-sized. Transfer to a large mixing bowl.
5. Gently fold in the smoked salmon, red onion, capers, and half the dill. Pour the dressing over and toss lightly with a rubber spatula—avoid overmixing to keep salmon intact. Tip: chill the bowl beforehand to keep everything cool.
6. Cover and refrigerate for at least 30 minutes to allow flavors to meld. Before serving, sprinkle remaining dill on top. Tip: taste and adjust salt if needed, as smoked salmon varies in saltiness.

Creamy, tangy, and punctuated with salty bursts of capers, this salad is best served chilled. I love piling it onto toasted rye bread for a quick open-faced sandwich, or alongside grilled asparagus for a complete meal.

Conclusion

Hopefully these 15 cold BBQ side dishes bring sunshine to your outdoor meals. Try one (or a few!) this weekend, then come back and tell us which one was your family’s favorite in the comments below. And if you found this helpful, please share it on Pinterest to help others find fresh summer sides!

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