No cookout is complete without a few summer side dishes! Make the most of the season's freshest produce with some amazing potato salads, pasta salads, grilled veggies and more.
93 Summer Side Dishes You’ll Love
Updated on Sep. 01, 2024
1/93
Jalapeno Popper Mexican Street Corn
Total Time
30 min
Servings
4 servings
From the Recipe Creator:
One of the best things about summer is fresh sweet corn, and this recipe is a definite standout. We love its creamy dressing, crunchy panko coating and spicy jalapeno kick. If you're really feeling wild, sprinkle these with a bit of cooked and crumbled bacon! —Crystal Schlueter, Northglenn, Colorado
Turn grilled summer corn into a favorite appetizer by slathering on a cream cheese mixture, then rolling the corn in panko and chopped grilled jalapenos. If you want to go really big, add some cooked and crumbled bacon.
2/93
Three-Bean Baked Beans
Total Time
1 hour 20 min
Servings
12 servings
From the Recipe Creator:
I got this recipe from my aunt and made a couple of changes to suit my taste. With ground beef and bacon mixed in, these satisfying beans are a big hit at backyard barbecues and church picnics. I'm always asked to bring my special beans. —Julie Currington, Gahanna, Ohio
A can of pork and beans, butter beans and kidney beans mixed with ground beef and bacon will be the hit of your barbecue. The sauce is sweet and tangy all at once. We have lots more baked bean recipes for your next potluck.
3/93
Macaroni Coleslaw
Total Time
25 min
Servings
16 servings
From the Recipe Creator:
My friend Peggy brought this coleslaw to one of our picnics, and everyone liked it so much that we all had to have the recipe. —Sandra Matteson, Westhope, North Dakota
This two-in-one salad makes every summer picnic complete. Simply combine macaroni with bagged coleslaw, add a creamy dressing, and you’re good to go. Buy too much chopped cabbage? Here are some crave-worthy recipes to make with a bag of coleslaw mix.
While you’re at it, you must try Dolly Parton’s coleslaw, the ultimate summer side dish!
4/93
Pineapple Pretzel Fluff
Total Time
25 min
Servings
12 servings
From the Recipe Creator:
I often bring this salad to potlucks, and everyone goes crazy for the sweet and crunchy combination. Be sure to add the pretzel mixture right before serving to keep it crispy. —Beth Olby, Ashland, Wisconsin
You’ll love the creamy, fruity punch of this classic Midwestern salad. The best way to serve the sweet and crunchy combo is by adding the pretzel mixture right before serving so it stays crispy.
5/93
Red, White & Blue Potato Salad
Total Time
50 min
Servings
12 servings (1 cup each)
From the Recipe Creator:
Tossing the cooked potatoes with stock and wine right after you drain them infuses them with flavor. The liquid absorbs like magic. —George Levinthal, Goleta, California
Make this patriotic salad for all the big summer holidays, from Memorial Day straight to Labor Day. Make sure to toss the cooked potatoes in stock and wine while still warm so they get infused with lots of flavor. Make the most of the season with some of our other favorite summer salads.
6/93
Pennsylvania Dutch Cucumbers
Total Time
30 min
Servings
6 servings
From the Recipe Creator:
My mom's side of the family was German and Irish. Settling in Pennsylvania, they adopted some of the cooking and customs of the Pennsylvania Dutch. This is a dish Mom loved, and today it's my favorite garden salad. It tastes delicious alongside a plate of homegrown tomatoes. —Shirley Joan Helfenbein, Lapeer, Michigan
This cool and creamy cucumber salad tastes great along other fresh garden side dishes, like lightly dressed tomatoes plucked straight from the vine. Make sure to salt the cucumbers to draw out some of the moisture and strain well before mixing in the sour cream and vinegar. These Labor Day side dishes let you do your day off the right way.
7/93
Grilled Nectarines with Burrata and Honey
Total Time
15 min
Servings
6 servings
From the Recipe Creator:
The classic Caprese gets a sweet makeover with this inspired summer starter. Burrata, mint and honey are served over nectarine halves—or any stone fruit you like—in this creamy, dreamy dish. —Anthony Gans, Hawthorne, California
Think of this as your new favorite caprese salad. By grilling the peak-season nectarines (or any stone fruit), you get some caramelization, which pairs nicely with creamy burrata and honey. Here’s a little more about what burrata is and how it’s made.
8/93
Yellow Squash and Zucchini Gratin
Total Time
35 min
Servings
6 servings
From the Recipe Creator:
This yellow squash and zucchini casserole is the perfect way to use up an abundance of summer squash. It's easy to prepare, takes just 10 minutes in the oven and serves up bubbly and delicious. —Jonathan Lawler, Greenfield, Indiana
You’ll have a plethora of summer squash and zucchini this summer, so put it to good use in this gratin. It’s quick and easy and only needs a quick spin in the oven to get nice and bubbly.
9/93
Grilled Veggies with Caper Butter
Total Time
35 min
Servings
8 servings
From the Recipe Creator:
We enjoy the tart, peppery taste of capers. No one likes a bland veggie, and caper butter helps peppers, squash and zucchini shine. —Danyelle Crum, Indian Trail, North Carolina
Grilled vegetables like peppers and summer squash are delicious on their own, but when you add this caper butter, they’ll really shine. Mix and match whatever veggies you have on hand.
10/93
Kentucky Spoon Bread
Total Time
1 hour
Servings
8 servings
From the Recipe Creator:
This is a traditional Kentucky recipe. It’s a popular side dish served all year long. If you’ve never tried spoon bread before, I think you’ll find it’s tasty and comforting. —Caroline Brown, Lexington, Kentucky
This is a traditional Kentucky recipe. It’s a popular side dish served all year long. If you’ve never tried spoon bread before, I think you’ll find it’s tasty and comforting. —Caroline Brown, Lexington, Kentucky
Plan to cook your patriotic meal ahead of time with these Fourth of July slow-cooker recipes.
11/93
Din Tai Fung Chilled Cucumber Salad
Total Time
35 min
Servings
4 servings
From the Recipe Creator:
My family and I are obsessed with Din Tai Fung, a famous Taiwanese restaurant in California, and its chilled cucumber salad. This is a copycat version I created at home. —Andrea Potischman, Menlo Park, California
The famous Taiwanese chain restaurant is known far and wide for its soup dumplings, but the cool, sweet and spicy cucumber salad is a sleeper hit. This copycat version cracks the code to its deliciousness in only a few ingredients. You’ll want it at every cookout!
12/93
Southern Mac and Cheese
Total Time
45 min
Servings
6 servings
From the Recipe Creator:
No down-home meal is complete without southern mac and cheese. Three types of cheese and a squirt of mustard make this comforting dish sing! —Katie Sloan, Charlotte, North Carolina
You can never go wrong with Southern-style macaroni and cheese. This super creamy version is made with three kinds of cheese with a secret hit of mustard for depth. Check out these other mac and cheese recipes for even more inspiration.
13/93
Black Bean and Corn Salad
Total Time
15 min
Servings
8 servings
From the Recipe Creator:
This colorful, crunchy black bean and corn salad is chock-full of nutrition that all ages love. Try it with a variety of summer entrees, or as a wholesome salsa! —Krista Frank, Rhododendron, Oregon
This fresh and nutritious salad is colorful, thanks to the corn and all the vegetables, and light enough for even the hottest summer days. It makes a perfect summer side dish, or a great salsa appetizer served with chips.
14/93
Bacon Avocado Salad
Total Time
25 min
Servings
10 servings
From the Recipe Creator:
Everyone in my family loves this bacon and avocado salad—even the younger kids! I serve it at pretty much every get-together I've hosted, and at this point, the recipe's been shared too many times to count. —Noreen McCormick Danek, Cromwell, Connecticut
Really easy and really fresh, everyone will go ga-ga for this simple, flavorful salad. (It has bacon!) Make sure to chop the avocado and tomatoes about the same size so it’s easier to eat.
15/93
Ribbon Salad with Orange Vinaigrette
Total Time
30 min
Servings
8 servings
From the Recipe Creator:
Zucchini, cucumbers and carrots are peeled into “ribbons” for this citrusy salad. We like to serve it for parties and special occasions. —Nancy Heishman, Las Vegas, Nevada
Ribbons of zucchini, cucumber and carrots tossed in a delightful citrusy vinaigrette feels like the epitome of summer. It’s pretty enough for a special occasion but also perfect for any night of the week.
16/93
Honeydew & Prosciutto Salad
Total Time
30 min
Servings
12 servings
From the Recipe Creator:
For parties, I turn melon and prosciutto into an easy salad with a honey mustard dressing. To add zip, stir in fresh basil and mint. —Julie Merriman, Seattle, Washington
The combination of melon and cheese is undeniably delicious. For parties and potlucks, turn that classic appetizer into a salad with fresh herbs, baby spinach, tiny fresh mozzarella balls and a zippy honey-mustard dressing.
17/93
Succotash
Total Time
2 hours 45 min
Servings
16 servings
From the Recipe Creator:
You can't get more southern than this succotash recipe. It comes from my mother, who was a fantastic cook. This dish made her famous—at least with everyone who ever tasted it. —Rosa Boone, Mobile, Alabama
Succotash is a classic southern dish of vegetables and beans stewed with tomato and ham hocks. This version has it all: Lima beans, corn, okra and herbs.
18/93
Lattice Corn Pie
Total Time
1 hour
Servings
8 servings
From the Recipe Creator:
This Pennsylvania Dutch corn pie is full of old-fashioned goodness, with tender diced potatoes and a fresh, sweet corn flavor. Once you've tasted this delicious pie, you'll never want to serve corn any other way! —Kathy Spang, Manheim, Pennsylvania
Pie for the main meal and not dessert? Absolutely! This Pennsylvania Dutch specialty uses only a few ingredients—including corn and potatoes—and a pre-made pie crust. Serve it alongside any meat dishes, or make it a meal with its own side salad.
19/93
Fresh Artichokes with Lemon-Yogurt Dip
Total Time
1 hour
Servings
12 servings (1-1/2 cups dip)
From the Recipe Creator:
Artichokes are at their best when you prepare them simply, without a lot of fuss or seasonings to overdress them. Many people dip the petals in melted butter or mayonnaise, but I think you'll love my tangy lemon-yogurt dip. —Jill Haapaniemi, Brooklyn, New York
Once you get the art of trimming an artichoke down—it’s easy, trust us!—you’ll want to serve a pile of these at every summer gathering. They’re fun to eat chilled with a tangy lemon-yogurt dip.
20/93
Crunchy Ramen Salad
Total Time
25 min
Servings
16 servings
From the Recipe Creator:
For potlucks and picnics, this ramen noodle salad is a knockout. I tote the veggies in a bowl, dressing in a jar and noodles in a bag. Then I just shake them all together when it's time to eat. —LJ Porter, Bauxite, Arkansas
Ramen noodles, sunflower seeds and almonds give this salad its crunch, while cabbage and bell peppers add freshness. Going to a potluck? Keep the veggies and noodles separate, with the dressing in a jar, then shake it all together when it’s time to eat.
21/93
Lemon Couscous with Broccoli
Total Time
25 min
Servings
6 servings
From the Recipe Creator:
I combined two recipes to create this side with broccoli and pasta. The splash of lemon adds nice flavor. Instead of toasted almonds, you could also sprinkle servings with grated Parmesan cheese. —Beth Dauenhauer, Pueblo, Colorado
This summer side dish can be served warm or at room temperature, which means it works both for a sit-down dinner inside or at a backyard afternoon cookout. A splash of lemon adds a little zip to the broccoli and couscous, and the almond slivers bring some texture.
22/93
Minty Watermelon-Cucumber Salad
Total Time
20 min
Servings
16 servings
From the Recipe Creator:
Capturing the fantastic flavors of summer, this refreshing, beautiful watermelon-cucumber salad will be the talk of any picnic or potluck. —Roblynn Hunnisett, Guelph, Ontario
There are so many fresh summer flavors in this simple salad. Watermelon and cucumber are hydrating, making it good for hot days, plus they taste great together. Mint and balsamic vinegar elevate the fruit’s natural sweetness.
23/93
Nectarine Arugula Salad
Total Time
20 min
Servings
8 servings
From the Recipe Creator:
Here's a summer salad that brightens any supper. The homemade dressing with a hint of berries is perfect with arugula, nectarines and blue cheese. —Christine Laba, Arlington, Virginia
A fruity raspberry and Dijon mustard vinaigrette lends a zesty punch to sweet nectarines and peppery arugula. You want a salty cheese, like blue or gorgonzola, for contrast, but you could also use feta.
24/93
Grilled Pattypans
Total Time
15 min
Servings
6 servings
From the Recipe Creator:
Just a few minutes and a handful of ingredients are all you’ll need for this scrumptious side dish. Hoisin sauce and rice wine vinegar give grilled pattypans Asian flair. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
We love this sweet, Asian-inspired sauce for grilled pattypan squash. It comes together with a few pantry ingredients, like apricot preserves, hoisin sauce and rice wine vinegar.
25/93
Red Cabbage With Bacon
Total Time
25 min
Servings
6 servings
From the Recipe Creator:
If you’ve braised, marinated or served red cabbage raw, try it steamed, then toss with bacon and a tangy sauce. We serve it with pork or chicken. This is how to cook cabbage with bacon. —Sherri Melotik, Oak Creek, Wisconsin
While you steam shredded cabbage, a quick and easy way to soften the hearty vegetable, you can brown the bacon. When it’s all ready, combine with a tangy cider vinegar sauce for a delicious side dish for bratwurst, burgers, grilled chicken and more.
26/93
Garden Chickpea Salad
Total Time
25 min
Servings
2 servings
From the Recipe Creator:
Looking for a summer dish with a difference? Combine colorful crunchy veggies with soft feta cheese and good-for-you garbanzos. If you like, add sliced, cooked chicken or lamb. —Sally Sibthorpe, Shelby Township, Michigan
Mix salad greens with lots of julienned vegetables, chickpeas and feta cheese for a light yet filling summer salad. Make the salad more of a main dish by adding protein like shredded chicken.
27/93
Chicken Pasta Caesar Salad
Total Time
30 min
Servings
6 servings
From the Recipe Creator:
My colleagues and I made a pact to eat healthier, and we took turns sharing dishes. I'm happy to report that, thanks to recipes like this crisp and tangy salad, we all trimmed down. —Teresa Jordan, Springville, Utah
This is a good summer side dish recipe that uses up leftover rotisserie or grilled chicken. Just combine with spiral (or your favorite shape) pasta, crisp romaine lettuce and Caesar dressing.
28/93
Veggie Kabobs
Total Time
30 min
Servings
4 servings
From the Recipe Creator:
Grilling is a delightful way to prepare the season's freshest produce. The zesty Italian marinade adds just the right amount of spice to these veggie kabobs. —Taste of Home Test Kitchen
29/93
Strawberry Kale Salad
Total Time
25 min
Servings
10 servings
From the Recipe Creator:
This fresh, zingy salad is super easy and tastes just like the one I get at Culver's! The sliced strawberries and fresh mint give it an extra-summery feel, and crumbled bacon and toasted almonds add the perfect amount of crunch. —Luanne Asta, Hampton Bays, New York
Thanks to sliced strawberries and fresh mint, this salad is a perfect summer side dish that everyone will love. Crumbled bacon and toasted almonds add a nice crunch.
30/93
Basil Tomato Tart
Total Time
40 min
Servings
8 servings
From the Recipe Creator:
I received this recipe from a good friend. It's a great way to use up fresh tomatoes from the garden, and it tastes a lot like pizza. —Connie Stumpf, North Myrtle Beach, South Carolina
Not quite a pizza and not really a pie, this tomato tart sits comfortably in between the two. Use a store-bought pie crust for ease, and lots of basil for fresh garden flavor.
31/93
Garden Bounty Panzanella Salad
Total Time
35 min
Servings
16 servings
From the Recipe Creator:
My sister gave me fresh tomatoes and basil, so I made a bread salad known as Panzanella. The longer it sits, the more the bread soaks up the seasonings. —Jannine Fisk, Malden, Massachusetts
This is the best way to use up day-old bread and every vegetable from your garden. Make this salad early enough to let it sit a beat before serving so the bread soaks up the vinaigrette.
32/93
Wagon Wheel Pasta Salad
Total Time
20 min
Servings
16 servings
From the Recipe Creator:
Summertime gatherings aren't complete without a refreshing pasta salad. This tasty version features a mayonnaise and picante dressing. It may become one of your favorite side dishes for tacos, too! —Kathryn Donahey, Oil City, Pennsylvania
33/93
Grilled Nectarine & Cheese Crostini
Total Time
25 min
Servings
1 dozen
From the Recipe Creator:
At our house, we love the summer tastes of sweet grilled nectarines and fresh basil over goat cheese. I can usually find all the ingredients at the farmers market. —Brandy Hollingshead, Grass Valley, California
Let your grill do most of the work for this delicious summer side dish or appetizer. Use it to toast the bread slices and also the nectarines, then assemble right at the table. Tangy goat cheese complements the sweet stone fruit and fresh basil well.
34/93
Ruby Raspberry Slaw
Total Time
25 min
Servings
6 servings
From the Recipe Creator:
Give ordinary coleslaw a "berry" tangy twist. It's sure to get raves at your next picnic or potluck. —Deborah Biggs, Omaha, Nebraska
Red raspberries and raspberry vinegar add a nice fruity punch to regular coleslaw. Be careful not to mix the berries in too much; you don’t want them to disintegrate altogether.
35/93
Festive Tomato Wedges
Total Time
10 min
Servings
12 servings
From the Recipe Creator:
Since I have a large vegetable and herb garden, many of the ingredients in this recipe are truly "homegrown". I found this simple recipe in a magazine years ago and it quickly became a favorite at family picnics. I have five married children and seven grandchildren, and they all love to come home for some of "Mom's cooking". —Wilma Purcell, Alma, Illinois
Sometimes all a good garden tomato needs is a splash of olive oil, a dash of vinegar, and a few snips of fresh herbs. That’s all it takes to make this quick salad a perfect summer side dish.
36/93
Potatoes Romanoff
Total Time
55 min
Servings
2 servings
From the Recipe Creator:
These tangy potato cubes, topped with cheddar cheese, can be mixed ahead and refrigerated until you're ready to bake them. What a timesaver! I like to serve them with steak and green beans. —Rita Deere, Evansville, Indiana
This creamy potato casserole is a great way to use up leftover baked potatoes; or simply cook cubed red potatoes as the recipe suggests. It’s a great summer side dish for grilled steak and fresh green beans.
37/93
Watermelon and Spinach Salad
Total Time
30 min
Servings
8 servings
From the Recipe Creator:
Summer is the perfect time to toss up this watermelon salad. You'd never expect it, but spinach is awesome here. Eat it and feel cool on even the hottest days. —Marjorie Au, Honolulu, Hawaii
Watermelon, cucumber and cantaloupe will cool down even the hottest of days. Toss all three with fresh spinach and a zesty vinaigrette that has a touch of ginger and lime.
38/93
Khmer Pickled Vegetable Salad
Total Time
30 min
Servings
16 servings (3/4 cup each)
From the Recipe Creator:
I grew up as a missionary kid in Cambodia, and most of my favorite foods have a Southeast Asian background. Locals love eating this pickled salad for breakfast, but I like it as a side for lunch or dinner, especially with chicken satay. —Hannah Heavener, Belton, Texas
Serve this quick pickled vegetable slaw with any grilled meats, like chicken satay or pork skewers. If you don’t like daikon radish, try jicama—it has the same great juicy crunch.
39/93
Two-Berry Fluff Salad
Total Time
15 min
Servings
12 servings
From the Recipe Creator:
This fluffy salad is a welcome treat on warm Texas afternoons. Because there's a blueberry orchard near our home, we often pick up berries to use in this recipe and others. When blueberries and strawberries aren't in season, you can substitute frozen berries with equally good results. —Karen Wenzel, Conroe, Texas
This cloud-like mix of fruit and creamy ingredients is the perfect antidote to a hot summer day. If blueberries and strawberries aren’t in season yet, use frozen berries. To make a fully patriotic meal, here are some red, white and blue desserts to add to the table.
40/93
Black-Eyed Peas
Total Time
1 hour 5 min
Servings
6 servings
From the Recipe Creator:
I find that pork is the secret to a good black-eyed peas recipe. A double dose of ham for flavor and slow, gentle cooking creates this perfect side dish. —Emory Doty, Jasper, Georgia
41/93
Sweet Macaroni Salad
Total Time
20 min
Servings
16 servings
From the Recipe Creator:
A sweet out-of-the-ordinary dressing makes this macaroni salad special. My aunt gave me the recipe and it has become one of my favorites. I occasionally leave out the green pepper if I know that people don't like it, and it still tastes great. —Idalee Scholz, Cocoa Beach, Florida
The secret to this sweeter-than-usual macaroni salad is condensed milk. Apple cider vinegar cuts through the sweetness and creates a tangy dressing.
42/93
Pineapple & Coconut Carrot Salad
Total Time
20 min
Servings
12 servings
From the Recipe Creator:
I enjoyed a salad like this at a tropical-inspired restaurant. I tried to get the staff to give me the recipe but had no luck. So I went home and created my own! I will sometimes drain a can of mandarin orange slices and toss those in as well. —Shirley Turpin, Williams, Minnesota
The fresh ginger and orange zest make this carrot salad quite punchy, while pineapple and shredded coconut take it on a tropical island tour. Serve this with things like grilled huli huli chicken or teriyaki pork skewers.
43/93
Garden Risotto
Total Time
45 min
Servings
8 servings
From the Recipe Creator:
With asparagus, spinach and peas, this simple side adds spectacular flavor and tons of health benefits from green veggies. Add some Parmesan cheese, and you've got one delectable dish! —Kendra Doss, Kansas City, Missouri
Go green with this risotto chock-full of spinach, asparagus and peas. Risotto takes a bit of time and calls for a watchful eye, but the effort is always worth it.
44/93
Vegan Quinoa Salad
Total Time
30 min
Servings
6 cups
From the Recipe Creator:
Toasting the grain before it simmers isn't essential, but it does add a pleasant nuttiness to the flavor of this vegan quinoa salad. Mix and match whatever fresh herbs and veggies you have on hand. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
You don’t have to eat only a plant-based diet to appreciate the deliciousness in this fresh veg-filled salad. Toasting quinoa before simmering it adds a nice toastiness to the summer side dish.
45/93
Tomato Cobbler
Total Time
1 hour
Servings
8 servings
From the Recipe Creator:
I make this recipe during the height of summer, when tomatoes are abundant and super flavorful. The topping is a cross between that of a crisp and a cobbler. It's a delightful way to use up fresh garden produce. —Mohammad Abdullah, Fremont, California
This savory dish is a great way to use up summer tomatoes. Made with breadcrumbs, parmesan cheese, seasonings and just a little bit of sugar, the topping is almost crisp-like but still cobbler-esque. Here’s more about the difference between cobblers and crisps.
46/93
Marinated Cauliflower Salad
Total Time
20 min
Servings
12 servings
From the Recipe Creator:
I often serve this as an appetizer alongside a meat and cheese tray. But it can also be a side dish. —Stephanie Hase, Lyons, Colorado
You’ll want to serve this snappy salad alongside charcuterie boards or grilled meats or seafood. Let the vegetables marinate overnight to get the full flavor effect.
47/93
Bow Tie & Spinach Salad
Total Time
30 min
Servings
6 servings
From the Recipe Creator:
With pasta salad, it’s easy to change up ingredients. We like to add grilled chicken and pine nuts, and sometimes we substitute black beans for the garbanzo beans. —Julie Kirkpatrick, Billings, Montana
The best part about pasta salad is that it’s a completely adaptable side dish. Don’t like chickpeas? Use black beans. Forgot to grab broccoli? Add more peppers. Choose the right dressing, and you’ll end up with a side dish that has some pizzazz.
48/93
Barley Corn Salad
Total Time
15 min
Servings
6 servings
From the Recipe Creator:
A terrific alternative to pasta salad, this colorful side dish adds refreshing herb flavor to corn, barley, and red and green peppers. Bring it to your next get-together and see how fast it disappears! —Mary Ann Kieffer of Lawrence, Kansas
49/93
Grilled Southwestern Potato Salad
Total Time
1 hour
Servings
6 servings
From the Recipe Creator:
This salad is perfect with a grilled steak for a Tex-Mex meal, and most of it can even be prepared out in the backyard. Poblanos and cayenne make it pop. —Johnna Johnson, Scottsdale, Arizona
By grilling most of the vegetables for this salad—including potatoes, corn and poblano peppers—you get a deeply flavored side dish that will make any Tex Mex-inspired meal really pop. If you don’t like cilantro, feel free to leave it out.
50/93
Garden Tomato Salad
Total Time
15 min
Servings
8 servings
From the Recipe Creator:
For as long as I can remember, Mom made a salad of tomatoes and cucumbers. Now I make it whenever beautiful tomatoes are in reach. —Shannon Arthur, Upper Arlington, Ohio
One of life’s simple pleasures is a bowl of cucumbers and tomatoes fresh from the garden (or farmers market) tossed with onion, olive oil and vinegar. If you really want to make it sing, use good salt for seasoning this salad, like a good flaky sea salt.
51/93
Summertime Slaw
Total Time
35 min
Servings
12 servings
From the Recipe Creator:
As a change from mayonnaise-laden slaw, I created this refreshing alternative. It uses many of the garden vegetables I grow, so it's also economical. I serve it at our family reunion each Fourth of July, and it's always a big hit at get-togethers. —Sharon Payne, Mayfield, Kentucky
Leave the creamy coleslaw for another day. This lighter version, made with cabbage, bell pepper and carrots, is easy to whip up—and it’s more hot-weather tolerant than mayonnaise for hot summer gatherings.
52/93
Salami & Provolone Pasta Salad
Total Time
25 min
Servings
8 servings
From the Recipe Creator:
Everyone needs a perfect pasta salad that’s easy to make, especially on busy nights when your family wants a dish that’s fast, light and cool. This is just the thing. —Jill Donley, Warsaw, Indiana
Make an antipasto-style pasta salad with cubes of hard salami and provolone. All you need is your favorite bottle of Italian dressing to pull the almost no-cook dish together.
53/93
Heirloom Tomato Pie
Total Time
1 hour 20 min
Servings
8 servings
From the Recipe Creator:
My green-thumbed neighbors like to share produce with me. I return the delicious favor by baking tomato pies for all. —Angela Benedict, Dunbar, West Virginia
A savory crust made with cheddar cheese and butter, topped with an herb-filled cream cheese filling sets the stage for what might be the best use of heirloom tomatoes. Make sure to salt the tomatoes ahead of time to pull out extra moisture so the pie doesn’t get too soggy. We have an abundance of fresh tomato recipes to help with your garden haul this year.
54/93
Roasted Fresh Okra
Total Time
25 min
Servings
4 servings
From the Recipe Creator:
If you have picky eaters who worry about texture, roasted okra is marvelous. It's OK to crowd the pan. Okra shrinks as it cooks. —Anna Katsoulis, Greenville, North Carolina
There are so many ways to enjoy okra outside of gumbo. Roasting it helps dry out the texture inside (no sliminess!) and the outside becomes slightly caramelized and sweet. If you need more tips on how to cook okra, we can help.
55/93
Chinese Chard with Almonds
Total Time
35 min
Servings
4 servings
From the Recipe Creator:
The chard in my garden inspires all kinds of recipes. This one makes an amazing side dish, especially in spring. —Nancy Heishman, Las Vegas, Nevada
Chard is a great hearty green that deserves to be the star of the show. Here it’s spiced with hoisin and five spice blend for an Asian-inspired summer side dish.
56/93
Juicy Watermelon Salad
Total Time
20 min
Servings
10 servings
From the Recipe Creator:
This fruit salad has such a surprising yet fabulous mix of flavors that friends often ask for the recipe. Combine seedless watermelon varieties in yellow, red and pink for a colorful twist. —Heidi Haight, Macomb, Michigan
It’s true that a simple piece of watermelon is one of the best parts about summer, but this salad shows the fruit’s versatility. Combine watermelon with feta cheese, onion and peppery arugula for a standout sweet, savory and refreshing side dish.
57/93
Spicy Grilled Eggplant
Total Time
20 min
Servings
8 servings
From the Recipe Creator:
This side dish goes well with any meat you might also be grilling. Thanks to the Cajun seasoning, the zesty eggplant gets more attention than an ordinary veggie. —Greg Fontenot, The Woodlands, Texas
Eggplant is a perfect vegetable for the grill. Brush with olive oil and sprinkle with spices and herbs, or in this case Cajun seasoning, and you’ve got a winning side dish for any grilled meats. Or serve it in sandwiches with dressed greens and other grilled vegetables.
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Chip-Crusted Grilled Corn
Total Time
30 min
Servings
6 servings
From the Recipe Creator:
For my version of Mexican street corn, I roll the ears in crushed chips. For extra pizazz, try different chip flavors like ranch dressing and jalapeno. —Crystal Schlueter, Northglenn, Colorado
Grill husked corn, slather it with a cilantro-infused sour cream sauce, and roll in the crushed chips of your choice—tortilla chips, barbecue potato chips or jalapeno-flavored ones. A little extra grilling afterward helps seal in the flavor.
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Summer Orzo Salad
Total Time
30 min
Servings
16 servings
From the Recipe Creator:
I’m always looking for fun ways to use the fresh veggies that come in my Community Supported Agriculture box, and this summer orzo salad is one of my favorite creations. I like to improvise with whatever I have on hand, so feel free to do the same here! —Shayna Marmar, Philadelphia, Pennsylvania
Keep this red potato and hard-boiled egg salad gluten-free with a creamy mayonnaise, sour cream and Dijon mustard dressing. Apple cider vinegar adds a nice hit of acid, while celery gives it a bit of crunch.
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Creamy Coleslaw
Total Time
10 min
Servings
6 servings
From the Recipe Creator:
For me, this is the best coleslaw recipe because a package of shredded cabbage and carrots really cuts down on prep time. This coleslaw recipe is great for potlucks or to serve to your family on a busy weeknight. —Renee Endress, Galva, Illinois
The dressing for this coleslaw is as easy as opening a bag of pre-shredded cabbage. Just mix together mayo, sour cream, sugar, salt and a few seasonings and you’re done.
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Marinated Mushrooms & Artichokes
Total Time
15 min
Servings
16 servings (1/2 cup each)
From the Recipe Creator:
I marinate mushrooms and artichokes in fresh tarragon, thyme and seasonings so they turn out tart, tangy and irresistible. —Marcia Doyle, Pompano, Florida
Marinate fresh mushrooms with artichokes, fresh herbs and a few seasonings for a tangy side dish for grilled meats, fish, burgers and more. You’ll want to use water-packed canned artichokes for this recipe, not marinated ones.
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Slow-Cooker German Potato Salad
Total Time
3 hours 35 min
Servings
12 servings
From the Recipe Creator:
Here's the dish everyone looks for at our parties, so we always double the recipe. It was handed down from my mother-in-law and has been a family favorite for years. —Stacy Novak, Stafford, Virginia
Since you boil the potatoes before slicing and adding to a slow cooker for this recipe, you want spuds that holds their shape. Yukon gold to the rescue! Make a tangy bacon and onion dressing, then throw everything in the slow cooker for the perfect summer side dish.
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Turkey and Pasta Ranch Salad
Total Time
25 min
Servings
6 servings
From the Recipe Creator:
This easy pasta salad is loaded with fresh veggies, and the classic ranch dressing makes it appealing to kids. —Julie Peterson, Crofton, Maryland
You can easily leave out the turkey in this recipe to make it more vegetarian-friendly, but the extra protein adds some extra heft otherwise. Slice summer squash and zucchini in thin rounds for an extra-pretty presentation.
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Loaded Baked Potatoes
Total Time
1 hour 45 min
Servings
8 servings
From the Recipe Creator:
Here's my creamy and rich version of twice-baked potatoes. Always a treat, these stuffed potatoes go very well with the Chicken Cordon Bleu for my holiday dinner. —Merle Dyck, Elkford, British Columbia
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Grilled Sweet Potatoes with Gorgonzola Spread
Total Time
35 min
Servings
8 servings
From the Recipe Creator:
My husband first tried this recipe with plain potatoes. They were so yummy; we experimented with sweet potatoes. Dipped in Gorgonzola spread, they’re irresistible. —Kristen Minello, Macomb, Michigan
Giving your sweet potatoes a start in the microwave means less time (and charring) on the grill. Their natural sweetness really comes out, especially paired with a creamy gorgonzola dipping sauce.
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Linguine with Fresh Tomatoes
Total Time
20 min
Servings
6 servings
From the Recipe Creator:
This garlic and basil linguine is a perfect way to use up your late-summer tomato harvest. It makes a great light supper when paired with a salad, or you can make it heartier with some chopped chicken. —Susan Jones, Downers Grove, Illinois
Simple side dishes like this are what summer is all about. Use up your tomato harvest, along with a lot of fresh basil and garlic, in this flavorful and easy recipe that’s great for potlucks and easy-breezy weekend backyard barbecues.
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Creamy Roasted Garlic & Spinach Orzo
Total Time
55 min
Servings
6 servings
From the Recipe Creator:
This side dish brings instant comfort. I first made it without spinach so my husband and daughter would like it. The next time, I added spinach for the extra health benefits. They still devoured it, so in my book that's a win-win. —Dawn Moore, Warren, Pennsylvania
When you roast garlic, it becomes sweet and lacks that bitter bite when raw. It adds so much flavor to this creamy orzo dish. The recipe calls for reduced-fat cream cheese and milk, but there’s so little, the real deal dairy won’t hurt.
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Grilled Herb Potatoes
Total Time
40 min
Servings
4 servings
From the Recipe Creator:
Every year my father and I plant a garden together. After an especially great growing season, we had plenty of produce to eat! We like to use fresh herbs from our garden but dry is just as tasty in this dish. —Bernadette Bennett, Waco, Texas
Grilling potatoes and herbs in foil packets allows all the flavors inside to meld together perfectly. Just make sure you don’t leave it on the hottest part of the grill or it could burn.
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Grilled Mushrooms
Total Time
15 min
Servings
4 servings
From the Recipe Creator:
Mushrooms cooked over hot coals always taste good, but this easy recipe makes them taste fantastic. As a mother of two children, I love to cook entire meals on the grill. It's fun spending time outdoors with the kids. —Melanie Knoll, Marshalltown, Iowa
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Sweet & Sour Squash Salad
Total Time
20 min
Servings
6 servings
From the Recipe Creator:
This salad goes over really well with all ages, and it's a good way to get kids to eat summer squash. —Opal Shipman Levelland, Texas
A little sugar and vinegar added to ranch dressing mix makes this sweet and sour squash salad a hit with everyone. Use the freshest zucchini and summer squash you can to really make this side dish sing.
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Chili-Lime Grilled Pineapple
Total Time
15 min
Servings
6 servings
From the Recipe Creator:
I love grilled pineapple. This recipe combines the fruit's natural sweetness with the tart and spicy flavors of lime and chili powder. It's great for dessert and even as a side dish with ham or pork chops. —Geraldine Saucier, Albuquerque, New Mexico
Need something unique for your cookout? Chili powder and a hit of lime juice adds a zippy contrast to the natural sweetness of grilled pineapple. It’s the perfect summer side dish for grilled pork chops!
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Southern Green Beans with Apricots
Total Time
35 min
Servings
8 servings
From the Recipe Creator:
Green beans and apricots have become a family tradition. Enhanced with balsamic vinegar, this dish will make your taste buds pop. —Ashley Davis, Easley, South Carolina
Dried apricots and bacon give some pop to fresh green beans. That sweet and savory balance is a great side for everything from burgers to grilled chicken.
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Grilled Cauliflower Wedges
Total Time
30 min
Servings
8 servings
From the Recipe Creator:
This side is incredibly easy, yet is packed with flavor and looks like a dish from a five-star restaurant. The grill leaves the cauliflower cooked but crisp, and the red pepper flakes add bite. —Carmel Hall, San Francisco, California
Cut a head of cauliflower in big wedges, leaving the core intact so they don’t fall apart on the grill. The sweet pop of pomegranate seeds balances out the spice from turmeric and red pepper flakes.
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Orzo Vegetable Salad
Total Time
30 min
Servings
6 servings
From the Recipe Creator:
Heading to a potluck and need something to share? Tangy lemon dressing over cool orzo and vegetables is everything you want in a light side dish. —Terri Crandall, Gardnerville, Nevada
Invited to a last-minute potluck? Because orzo is so small, it cooks and cools fast, so you can pull this veg-packed salad together in no time. The lemony dressing is super easy to make, too.
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Minty Sugar Snap Peas
Total Time
10 min
Servings
4 servings
From the Recipe Creator:
Fresh mint adds a lively touch to cooked sugar snap peas. It's also nice on green beans or carrots. —Alice Kaldahl, Ray, North Dakota
It’s easy to overcook sugar snap peas, so just give them a few minutes in a pan to get crisp-tender. Toss with fresh mint and a little bit of butter for a simple summer side dish that goes with everything.
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Dijon Veggies with Couscous
Total Time
40 min
Servings
6 servings
From the Recipe Creator:
Coated in a tangy Dijon sauce, these tasty veggies and fluffy couscous make for a delightful side. —Juliana Dumitru, Fairview Park, Ohio
Roast mushrooms, zucchini and red bell pepper in a tangy Dijon mustard sauce, then toss with couscous for the quickest oven-to-table dish ever. You can easily swap in other veg to your liking, just adjust roasting time if needed.
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Dilly Potato & Egg Salad
Total Time
40 min
Servings
12 servings
From the Recipe Creator:
Everyone has a favorite potato salad, and this is mine. As a young bride, I was eager to learn how to cook and make things that my husband would love. I combined my mom's and his mom's recipes, and this potato and egg salad the delicious result. —Angela Leinenbach, Mechanicsville, Virginia
Chopped dill pickles is the secret everyone needs to amp up their potato salad game. They bring a little sourness and a bit of crunch to the party, but don’t try to steal the spotlight.
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Lime and Sesame Grilled Eggplant
Total Time
20 min
Servings
6 servings
From the Recipe Creator:
When I lived in Greece, I fell in love with eggplant. My recipe's seasonings have an Asian theme, but the dish still makes me think Greek. —Allyson Meyler, Greensboro, North Carolina
Eggplant is one of the easiest vegetables to prepare all summer long. Slice into big planks, dress with an Asian-inspired marinade before hitting the grill, then top with a spicy honey drizzle before serving.
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Homemade Potato Chips
Total Time
1 hour
Servings
8-1/2 cups
From the Recipe Creator:
Forget buying a bag of potato chips at the grocery store when you can make these at home. This quick and easy recipe will delight everyone in the family. —Taste of Home Test Kitchen
Sure, you can buy bags and bags of chips for your barbecue. Or, you can impress everyone with your homemade potato chips! The best chips are made with non-sprouted firm russet potatoes for their high starch content.
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Rainbow Fruit Salad
Total Time
20 min
Servings
20 servings
From the Recipe Creator:
When my children were young, I would often dress up fresh fruit in this easy salad. Decades later, my grandchildren and great-grandchildren still love digging in to the fruity layers. The salad goes well with barbecued meats or cold sandwiches. —Jonnie Adams Sisler, Stevensville, Montana
Layer your favorite summer fruits—everything from watermelon to kiwi, pineapple and fresh berries—in a pretty clear bowl for a table-ready showstopper. The creamy topping is the icing on the fruit-bowl cake.
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Guacamole Tossed Salad
Total Time
15 min
Servings
4 servings
From the Recipe Creator:
The fresh blend of avocados, tomatoes, red onion and greens in this salad gets additional pizazz from crumbled bacon and a slightly spicy vinaigrette. —Lori Fischer, Chino Hills, California
This salad is almost like guacamole, except the avocado is left in chunks and not mashed. Toss with tomatoes, red onion, bacon crumbles and crisp greens in a spicy vinaigrette.
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Salsa Rice
Total Time
15 min
Servings
5 servings
From the Recipe Creator:
It's a snap to change the spice level in this popular rice side dish by choosing a milder or hotter salsa. It's a delicious way to round out burritos or tacos when the clock is ticking. —Molly Ingle, Canton, North Carolina
If you want a spicier rice, choose a higher heat salsa; more mild, pick something without as much pep. This is an easy, quick and super adaptable side dish for any meal.
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Lemon Rice Salad
Total Time
25 min
Servings
16 servings
From the Recipe Creator:
This salad makes a refreshing side dish for a special occasion meal. I take it to holiday potluck suppers and other family gatherings. People enjoy the combination of flavors, and I like that it can be made ahead. —Margery Richmond, Lacombe, Alberta
Made with long grain and wild rice, plus crisp vegetables like cucumbers and celery, this lemon-scented salad can be made ahead of time. Keep the pecans on the side until serving so they stay nice and crunchy.
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Sicilian Steamed Leeks
Total Time
20 min
Servings
6 servings.
From the Recipe Creator:
I love the challenge of developing recipes for my garden leeks, a delicious underused vegetable. This Italian-flavored dish is a family favorite. —Roxanne Chan, Albany, California
Do not let leek season pass you by! The underused garden vegetable makes a delicious side dish whether grilled, sauteed or, like in this recipe, steamed. The tomato, orange, caper and olive relish is a great pairing for the mild leeks.
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Mango and Jicama Salad
Total Time
25 min
Servings
8 servings
From the Recipe Creator:
This pretty salad has become part of my regular summertime rotation because of its freshness and versatility—it's delightful with everything from grilled chicken to seafood! Try it with coconut-flavored vinegar for a fun tropical twist. —Carla Mendres, Winnipeg, Manitoba
Super colorful and versatile, this salad goes great with grilled proteins like chicken or seafood. It’s simply dressed with a light vinaigrette made with ginger, lime and honey.
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White Ale Potato Salad
Total Time
35 min
Servings
12 servings (3/4 cup each)
From the Recipe Creator:
Take this one outside! My grown-up recipe uses beer instead of mayo, so you don't need to worry about keeping it cool. It's a really popular recipe on my blog, girllikestoeat.com. —Jenny MacBeth, Pittsburgh, Pennsylvania
For a perfect outdoor potato salad (no mayo!), dress warm potatoes in a dressing made with white ale, Dijon, olive oil and balsamic vinegar. The alcohol isn’t cooked out, so you might want to keep the kiddies away from this one.
Radishes can be used in a variety of ways that go beyond typical leaf lettuce salads. Here, they’re sliced thin and combined with sweet peas, dill Havarti cheese and a creamy herb dressing.
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Summer Squash Side Dish Casserole
Total Time
1 hour
Servings
4 servings
From the Recipe Creator:
My daughter-in-law created this healthy yellow squash recipe and shared it with me. I was delighted since my husband and I were cutting down on fried foods. You can easily double or triple this squash casserole to serve at family dinner. —Sue Joyce, Winston-Salem, North Carolina
There is that point every summer when all you can think is, “So…much…summer squash!” Turn the abundant vegetable into a quick casserole by mixing with breadcrumbs, a little egg and cheese. Super easy and delicious for a late-summer gathering.
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Amish Broccoli Salad
Total Time
20 min
Servings
8 servings
From the Recipe Creator:
This pretty Amish broccoli salad always gets rave reviews when Mom serves it. She fixes it the night before so that the creamy sweet dressing marinates the vegetables.
There isn’t a salad that bacon can’t make better. This broccoli and cauliflower combo tastes better the next day, so make the night before your party to let the creamy sweet dressing and flavors come together.
91/93
Pickled Green Tomatoes
Total Time
10 min
Servings
16 servings
From the Recipe Creator:
I had no clue what to do with all the green tomatoes from my garden until my husband said to pickle them. I thought he was nuts, but they are fantastic! Making pickled green tomatoes is a wonderful way to keep your garden produce from going to waste. —Lori Eaton, Downs, Kansas
Pickling green tomatoes is a wonderful way to use your garden’s bounty. Use them on salads, as a burger topping, or skewered with a few olives for the perfect Bloody Mary garnish.
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Grilled Peach Couscous Salad
Total Time
30 min
Servings
8 servings
From the Recipe Creator:
You'll feel inspired at the farmers market with the recipe for this couscous salad in tow. Grilled peaches and limes, plus a subtly sweet dressing, bring pizazz. —Emily King, Fayetteville, Arkansas
This grilled peach and couscous salad has some serious pizzazz thanks to the zesty vinaigrette. Add cucumbers, tomato and red onion for a full-flavored summer side dish.
If you want to taste summer in a baking dish Pioneer Woman’s corn casserole is a must-try!
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