As the temperatures rise, there’s nothing like a backyard BBQ to bring friends and family together. But, let’s be real, the same old side dishes can get repetitive. That’s why we’ve gathered 20 refreshing summer side dish recipes that are sure to impress your guests and add some excitement to your outdoor gatherings. From classic caprese salads to innovative twists on traditional favorites, these recipes are perfect for hot summer days when you want something light, cool, and delicious.
Whether you’re looking for a simple grilled corn salad or a more elaborate quinoa tabbouleh, we’ve got you covered with our list of the best summer side dishes. So go ahead, fire up the grill, and get ready to wow your friends and family with these mouth-watering recipes.
Grilled Corn and Avocado Salad
This refreshing summer salad combines the sweetness of grilled corn with the creaminess of avocado, perfect for a light and satisfying meal or side dish. With only a few ingredients and minimal preparation time, this recipe is ideal for a quick and delicious dinner.
Ingredients:
– 4 ears of corn, husked and silked
– 2 ripe avocados, diced
– 1/2 red onion, thinly sliced
– 1 lime, juiced
– 2 cloves of garlic, minced
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. Grill corn ears for 10-12 minutes, turning every 3-4 minutes until slightly charred.
3. In a large bowl, combine diced avocado, red onion, lime juice, and garlic.
4. Once corn is cooked, let it cool slightly then slice off the kernels and add to the bowl.
5. Season with salt and pepper to taste.
6. Garnish with fresh cilantro leaves if desired.
7. Serve immediately.
Cooking Time: 15-20 minutes
Watermelon Feta Mint Salad
This sweet and savory salad is a perfect blend of refreshing flavors, combining the juiciness of watermelon, the tanginess of feta cheese, and the cooling effect of fresh mint. A great side dish or light lunch option for warm weather.
Ingredients:
– 2 cups diced watermelon (rind removed)
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped fresh mint leaves
– 2 tablespoons lemon juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the diced watermelon and crumbled feta cheese.
2. Sprinkle the chopped fresh mint leaves over the top of the salad.
3. Squeeze the lemon juice evenly over the salad, making sure all ingredients are well coated.
4. Season with salt and pepper to taste.
5. Serve immediately or refrigerate for up to 30 minutes before serving.
Cooking Time: None! This salad is ready in just a few minutes.
Zucchini and Tomato Gratin
A flavorful and colorful summer side dish that’s perfect for warm weather gatherings. This gratin is a great way to showcase the best of what the season has to offer.
Ingredients:
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 2 large tomatoes, diced
– 2 tablespoons olive oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup grated cheddar cheese
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the zucchini slices and cook until tender, about 5 minutes per side.
4. Add the diced tomatoes, onion, and garlic to the skillet and cook for an additional 5 minutes.
5. In a separate bowl, mix the cooked vegetable mixture with the grated cheddar cheese.
6. Transfer the mixture to a baking dish and season with salt and pepper.
7. Bake for 20-25 minutes or until the top is golden brown and bubbly.
8. Garnish with fresh basil leaves and serve hot.
Cooking Time: 25-30 minutes
Cucumber Dill Yogurt Salad
This light and tangy salad is perfect for hot summer days or as a healthy snack any time of the year. The combination of cool cucumbers, creamy yogurt, and bright dill creates a refreshing flavor profile that’s both simple and satisfying.
Ingredients:
– 2 large cucumbers, peeled and thinly sliced
– 1 cup plain Greek yogurt
– 1/4 cup chopped fresh dill
– 2 tablespoons lemon juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the cucumber slices.
2. In a separate bowl, mix together the yogurt, chopped dill, and lemon juice until well combined.
3. Pour the yogurt mixture over the cucumbers and toss gently to coat.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Cooking Time: 10-15 minutes (prep time)
Grilled Peach and Burrata Caprese
This recipe elevates the classic caprese salad by adding grilled peaches and creamy burrata cheese, creating a sweet and savory flavor combination that’s perfect for warm weather gatherings.
Ingredients:
– 4 ripe peaches, sliced into wedges
– 1 ball of burrata cheese
– 2 large tomatoes, sliced into 1/4-inch thick rounds
– 1/4 cup extra-virgin olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Grill peach slices for 2-3 minutes per side, until caramelized and slightly charred.
3. In a large bowl, combine grilled peaches, burrata cheese, and tomato slices.
4. Drizzle with olive oil and season with salt and pepper to taste.
5. Garnish with fresh basil leaves and serve immediately.
Cooking Time: 10-12 minutes (including grilling time)
Asian Slaw with Peanut Dressing
This refreshing slaw is a perfect accompaniment to your favorite Asian-inspired dishes. The creamy peanut dressing adds a rich and nutty flavor that complements the crunchy vegetables perfectly.
Ingredients:
– 2 cups shredded cabbage
– 1 cup shredded carrots
– 1/2 cup chopped scallions (green onions)
– 1/4 cup chopped cilantro
– 1/4 cup creamy peanut butter
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon honey
– 1 teaspoon grated ginger
– Salt and pepper to taste
– 2 tablespoons vegetable oil
Instructions:
1. In a large bowl, combine the shredded cabbage, carrots, scallions, and cilantro.
2. In a blender or food processor, mix together the peanut butter, soy sauce, rice vinegar, honey, and ginger until smooth.
3. Pour the dressing over the slaw mixture and toss to coat.
4. Drizzle with vegetable oil and season with salt and pepper to taste.
5. Chill in the refrigerator for at least 30 minutes before serving.
Cooking Time: 10-15 minutes (including preparation time)
Herbed Potato Salad with Lemon Vinaigrette
A refreshing twist on classic potato salad, this recipe combines tender potatoes with a zesty lemon vinaigrette and a hint of fresh herbs. Perfect for picnics, barbecues, or as a side dish any time of the year.
Ingredients:
– 4 large potatoes, peeled and diced
– 1/2 cup mayonnaise
– 1 tablespoon Dijon mustard
– 1 teaspoon chopped fresh parsley
– 1 teaspoon chopped fresh dill
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
– 2 tablespoons chopped fresh chives (optional)
Instructions:
1. Place the diced potatoes in a large pot and add enough cold water to cover them. Bring to a boil, then reduce heat and simmer for 10-12 minutes or until tender.
2. In a separate bowl, whisk together mayonnaise, Dijon mustard, parsley, dill, lemon juice, salt, and pepper.
3. Drain the cooked potatoes and add them to the bowl with the dressing. Toss to combine.
4. Chill in the refrigerator for at least 30 minutes before serving.
5. Garnish with chopped chives if desired.
Cooking Time: 10-12 minutes (for boiling potatoes)
Grilled Vegetable Skewers with Chimichurri
Savor the flavors of summer with these colorful grilled vegetable skewers, elevated by a tangy and herby chimichurri sauce. Perfect for a quick weeknight dinner or a vibrant outdoor gathering.
Ingredients:
– 1 cup mixed vegetables (bell peppers, zucchini, cherry tomatoes, onions, mushrooms)
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon fresh parsley, chopped
– 1 tablespoon fresh oregano, chopped
– 2 tablespoons red wine vinegar
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. Thread vegetables onto skewers, leaving a small space between each piece.
3. In a bowl, whisk together olive oil, garlic, parsley, oregano, and red wine vinegar.
4. Brush the chimichurri sauce on both sides of the vegetable skewers.
5. Grill for 8-10 minutes, turning occasionally, until vegetables are tender and slightly charred.
6. Serve hot with additional chimichurri sauce for dipping.
Cooking Time: 10-12 minutes
Tomato Basil Bruschetta
Elevate your appetizers with this simple yet flavorful recipe that combines the sweetness of tomatoes and basil with the crunch of toasted bread.
Ingredients:
– 4-6 ripe tomatoes, diced
– 1/4 cup fresh basil leaves, chopped
– 2 cloves garlic, minced
– 1 baguette, sliced into 1/2-inch thick rounds
– 1/4 cup extra-virgin olive oil
– Salt and pepper to taste
– 1 tablespoon balsamic glaze (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss together diced tomatoes, chopped basil, minced garlic, salt, and pepper.
3. Arrange baguette slices on a baking sheet.
4. Drizzle olive oil over the bread and toast in the oven for 5-7 minutes or until lightly browned.
5. Spoon tomato-basil mixture over toasted bread.
6. Drizzle with balsamic glaze (if using) and serve immediately.
Cooking Time: 10-12 minutes
Cold Sesame Noodle Salad
Beat the heat with this easy-to-make Cold Sesame Noodle Salad, perfect for a quick lunch or dinner. This Asian-inspired dish combines the crunch of noodles with the savory flavors of sesame and soy sauce.
Ingredients:
– 8 oz. rice noodles
– 1/4 cup tahini
– 2 tbsp. soy sauce
– 2 tbsp. rice vinegar
– 1 tsp. honey
– 1/4 cup chopped scallions (green onions)
– 1/4 cup toasted sesame seeds
– Salt and pepper to taste
Instructions:
1. Cook noodles according to package instructions; drain and set aside.
2. In a blender or food processor, combine tahini, soy sauce, rice vinegar, and honey. Blend until smooth.
3. In a large bowl, combine cooked noodles, sesame seed mixture, and chopped scallions. Toss to combine.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
6. Serve chilled.
Cooking Time: 15-20 minutes (including cooking time)
Roasted Beet and Goat Cheese Salad
This refreshing salad combines the natural sweetness of roasted beets with the tanginess of goat cheese, all on a bed of crisp mixed greens. Perfect for a light and satisfying lunch or dinner.
Ingredients:
– 2 large beets
– 1/4 cup olive oil
– Salt and pepper to taste
– 1/2 cup crumbled goat cheese
– 4 cups mixed greens (arugula, spinach, etc.)
– 1/4 cup chopped fresh parsley
– 2 tablespoons balsamic vinegar
– 1 tablespoon honey
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap the beets in foil and roast for 45-50 minutes, or until tender when pierced with a fork.
3. Let the beets cool, then peel and slice into wedges.
4. In a large bowl, combine mixed greens, roasted beets, crumbled goat cheese, and chopped parsley.
5. Drizzle with balsamic vinegar and honey, and season with salt and pepper to taste.
Cooking Time: 45-50 minutes
Mexican Street Corn Salad
This vibrant salad combines the sweet and savory flavors of Mexican street corn with creamy avocado, crunchy tortilla chips, and a tangy dressing. Perfect for summer gatherings or as a quick weeknight meal.
Ingredients:
– 2 cups fresh corn kernels (from about 4 ears)
– 1 ripe avocado, diced
– 1 cup cooked black beans, rinsed and drained
– 1/2 cup crumbled Cotija cheese (or substitute with feta or Parmesan)
– 1/4 cup chopped cilantro
– 1 lime, juiced
– 2 tbsp olive oil
– Salt and pepper to taste
– 6-8 corn tortilla chips, crushed
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Grill corn kernels for about 5 minutes on each side, until slightly charred.
3. In a large bowl, combine grilled corn, avocado, black beans, Cotija cheese, cilantro, and lime juice.
4. In a small bowl, whisk together olive oil and salt and pepper to taste.
5. Pour dressing over the salad and toss to coat.
6. Top with crushed tortilla chips and serve.
Cooking Time: 20 minutes
Greek Orzo Salad with Lemon Dressing
This refreshing salad combines the flavors of Greece with a tangy lemon dressing, perfect for hot summer days or as a side dish for any meal. With its creamy orzo, crunchy cucumbers, and savory feta cheese, this salad is sure to please.
Ingredients:
– 1 cup cooked orzo
– 2 cups mixed greens (such as arugula, spinach, and lettuce)
– 1 large cucumber, diced
– 1/2 cup crumbled feta cheese
– 1/4 cup Kalamata olives, pitted
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Cook orzo according to package instructions and let cool.
2. In a large bowl, combine mixed greens, cucumber, feta cheese, and olives.
3. In a small bowl, whisk together lemon juice and olive oil.
4. Pour dressing over the salad and toss to combine.
5. Season with salt and pepper to taste.
Cooking Time: 15 minutes
Grilled Pineapple Salsa
Add a sweet and tangy twist to your next gathering with this refreshing Grilled Pineapple Salsa recipe. Perfect for topping tacos, grilled meats, or using as a dip.
Ingredients:
– 1 ripe pineapple, cut into 1-inch chunks
– 1/2 red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– 1/4 cup fresh cilantro leaves, chopped
– 2 tablespoons lime juice
– Salt, to taste
Instructions:
1. Preheat grill to medium-high heat.
2. Grill pineapple chunks for 2-3 minutes per side, or until caramelized and slightly charred.
3. In a bowl, combine grilled pineapple, red onion, jalapeño pepper, and cilantro leaves.
4. Squeeze lime juice over the mixture and season with salt to taste.
5. Serve immediately, or store in an airtight container for up to 24 hours.
Cooking Time: 10 minutes
Quinoa Tabbouleh with Fresh Herbs
This Lebanese-inspired salad combines nutty quinoa with fresh herbs and tangy lemon, creating a light and refreshing side dish perfect for any occasion.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 1/4 cup chopped scallions (green onions)
– 1/2 cup chopped cucumber
– 2 tablespoons lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Cook quinoa according to package instructions using 2 cups of water or broth.
2. In a large bowl, combine cooked quinoa, parsley, mint, scallions, and cucumber.
3. Squeeze lemon juice over the mixture and toss to combine.
4. Drizzle olive oil over the salad and season with salt and pepper to taste.
5. Serve chilled or at room temperature.
Cooking Time: 20-25 minutes (quinoa cooking time)
Balsamic Strawberry Spinach Salad
Sweet and tangy, this salad combines fresh strawberries with peppery spinach and a drizzle of balsamic glaze for a refreshing summer treat.
Ingredients:
– 4 cups fresh baby spinach leaves
– 1 pint fresh strawberries, hulled and sliced
– 1/2 cup crumbled feta cheese (optional)
– 1/4 cup chopped pecans or walnuts
– 2 tbsp balsamic glaze
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine spinach leaves and sliced strawberries.
2. Sprinkle feta cheese and nuts over the top (if using).
3. Drizzle balsamic glaze over the salad, tossing gently to combine.
4. Season with salt and pepper to taste.
5. Serve immediately, or refrigerate for up to 30 minutes before serving.
Cooking Time: 10-15 minutes (prep time only)
Jicama Mango Slaw
This refreshing slaw combines the crunch of jicama with the sweetness of mango, making it a perfect side dish for grilled meats or as a topping for tacos and salads.
Ingredients:
– 1 large jicama, peeled and diced
– 2 ripe mangos, diced
– 1/4 cup red onion, thinly sliced
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons lime juice
– 1 tablespoon honey
– Salt to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large bowl, combine jicama, mango, red onion, and jalapeño.
2. In a small bowl, whisk together lime juice and honey until well combined.
3. Pour the dressing over the slaw mixture and toss to coat.
4. Season with salt to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
6. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 30 minutes
Garlic Butter Grilled Mushrooms
Elevate your outdoor cooking game with this simple yet flavorful recipe that brings out the best in earthy mushrooms. This dish is perfect for a quick weeknight dinner or as a show-stopping side dish for your next BBQ.
Ingredients:
– 1 pint large button mushrooms, stems removed and caps sliced into 1/4-inch thick pieces
– 2 tablespoons unsalted butter, softened
– 2 cloves garlic, minced
– 1 teaspoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together butter, garlic, salt, and pepper.
3. Brush both sides of mushroom slices with the garlic butter mixture.
4. Grill mushrooms for 2-3 minutes per side, or until they release their moisture and develop nice sear.
5. Remove from grill and sprinkle with olive oil and chopped parsley (if using).
6. Serve immediately.
Cooking Time: 8-10 minutes
Pesto Pasta Salad with Cherry Tomatoes
A refreshing summer salad that combines the flavors of creamy pesto sauce, al dente pasta, and sweet cherry tomatoes. Perfect for a light lunch or dinner.
Ingredients:
– 8 oz. pasta (such as bow tie or penne)
– 1/2 cup store-bought or homemade pesto sauce
– 1 pint cherry tomatoes, halved
– 1/4 cup chopped fresh basil
– 1 tablespoon olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large bowl, combine cooked pasta, pesto sauce, cherry tomatoes, and basil.
3. Drizzle with olive oil and season with salt and pepper to taste.
4. Toss gently to combine.
5. Top with grated Parmesan cheese if desired.
6. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: 15-20 minutes
Spicy Cucumber and Radish Salad
This refreshing salad combines the coolness of cucumbers and radishes with a kick of heat from chili flakes, perfect for a light and flavorful side dish or snack.
Ingredients:
– 2 large cucumbers, thinly sliced
– 1 large radish, thinly sliced
– 1/4 cup red onion, thinly sliced
– 1/4 cup chopped fresh cilantro
– 2 tablespoons lime juice
– 1 tablespoon olive oil
– 1 teaspoon chili flakes
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cucumber, radish, and red onion slices.
2. In a small bowl, whisk together lime juice, olive oil, and chili flakes.
3. Pour the dressing over the vegetable mixture and toss to coat.
4. Sprinkle cilantro on top and season with salt and pepper to taste.
5. Serve immediately or refrigerate for up to 30 minutes before serving.
Cooking Time: None! This salad is ready in just a few minutes.
Summary
Get ready to elevate your summer BBQs with these 20 refreshing side dish recipes! From classic grilled corn and tomato salads to innovative combinations like watermelon feta mint and grilled peach burrata, there’s something for every taste. Other highlights include herbed potato salad with lemon vinaigrette, quinoa tabbouleh with fresh herbs, and spicy cucumber and radish salad. These light and flavorful recipes are perfect for hot summer days and will add a delightful touch to your outdoor gatherings.
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