Skip to Content

15 Summer Side Dishes That’ll Steal the Show at Every Cookout

By: Author Andrew Gray

Posted on Last updated:

0 Comments

When the grill’s fired up and the drinks are chilled, the spotlight often goes to the main dish—but let’s be honest, it’s the sides that keep us coming back for seconds. A great summer side dish does more than fill your plate. It adds freshness, crunch, color, and sometimes just the right amount of zing to balance out all the smoky, grilled goodness.

Save for Later!

Whether you’re planning a picnic, hosting a backyard BBQ, or packing something for the lake, these 15 side dishes are anything but background players. They’re bright, bold, and packed with flavor—and most of them can be made ahead so you’re not stuck in the kitchen when everyone else is relaxing.

From tangy salads and chilled pastas to juicy fruits and grilled veggies, we’ve rounded up the best of the best. You’ll want to save every single one of these.

1. Grilled Corn with Chili Lime Butter

Save for Later!

Nothing says summer like sweet corn on the cob, but this version takes it up a notch. Grilling brings out the natural sugars in the corn, giving it that irresistible char. Then, a spicy, zesty butter made with chili powder and lime gets slathered on top while it’s hot—melting into every crevice.

You get smoky, sweet, tangy, and spicy all in one bite. It’s messy in the best way, and every kernel pops with flavor. Serve it with grilled meats or just enjoy a couple ears as the main event—it can handle the attention.

This one’s a crowd-pleaser that feels fancy, but takes almost no effort.

Why This Recipe Works

  • Grilling enhances the corn’s sweetness and adds a smoky note
  • Chili-lime butter adds a punch without overwhelming
  • It’s easy to prep ahead and reheat on the grill
  • Simple ingredients, big payoff

Ingredient Swap Ideas

  • Use Tajín instead of chili powder for more citrus and heat
  • Swap lime for lemon if that’s what you have
  • Use vegan butter to make it dairy-free
  • Add grated Parmesan for a cheesy finish

Ingredients

  • 6 ears of corn, husked
  • 4 tbsp unsalted butter, softened
  • 1 tsp chili powder
  • 1 tsp lime zest
  • 1 tbsp lime juice
  • Pinch of salt

Instructions

  1. Preheat the grill to medium-high.
  2. Grill corn for 10–12 minutes, turning occasionally, until lightly charred.
  3. Mix butter, chili powder, lime zest, lime juice, and salt in a bowl.
  4. While corn is hot, brush generously with chili lime butter.
  5. Serve warm with extra lime wedges.

2. Watermelon Feta Mint Salad

Save for Later!

This combo may sound odd at first—but it works like magic. Juicy watermelon, salty feta, and fresh mint are summer in a bowl. Add a drizzle of balsamic glaze and it becomes something you’ll crave all season.

It’s cold, crisp, and refreshing—exactly what you need on a hot day. The flavors hit all the right notes: sweet, salty, tangy, and herby. Plus, it’s beautiful on the table with those pops of pink and white.

This one’s a lifesaver for potlucks—just toss it all together right before serving.

Why This Recipe Works

  • Watermelon keeps the dish hydrating and refreshing
  • Feta adds creamy saltiness that balances the sweetness
  • Mint brightens everything and adds a cooling touch
  • It’s fast to make and visually striking

Ingredient Swap Ideas

  • Use goat cheese instead of feta for a milder bite
  • Add sliced cucumber for extra crunch
  • Swap mint for basil if needed
  • Drizzle with honey instead of balsamic for sweetness

Ingredients

  • 4 cups cubed seedless watermelon
  • 1 cup crumbled feta
  • ¼ cup chopped fresh mint
  • 1 tbsp balsamic glaze

Instructions

  1. In a large bowl, add watermelon, feta, and mint.
  2. Gently toss to combine without crushing the feta.
  3. Transfer to a platter or bowl.
  4. Drizzle with balsamic glaze just before serving.

3. Creamy Dill Potato Salad

Save for Later!

This one keeps it classic but gives it a fresher spin. It’s creamy, sure—but it’s not heavy. A mix of Greek yogurt and mayo lightens things up, and plenty of fresh dill keeps the whole thing tasting bright.

Boil your potatoes until they’re just fork-tender and let them soak up the dressing while still warm. It’s the kind of dish that tastes better after an hour in the fridge—but don’t worry, it disappears fast.

Great for cookouts, picnics, and fridge raids the next day.

Why This Recipe Works

  • Uses a mix of mayo and yogurt for balance
  • Dill brings fresh herb flavor without overpowering
  • Potatoes hold their shape while absorbing flavor
  • Perfect made ahead

Ingredient Swap Ideas

  • Use sour cream instead of yogurt
  • Add chopped celery for crunch
  • Throw in chopped pickles for tang
  • Use baby potatoes and leave the skins on

Ingredients

  • 2 pounds Yukon gold potatoes, peeled and chopped
  • ½ cup mayonnaise
  • ½ cup Greek yogurt
  • 2 tbsp Dijon mustard
  • ¼ cup fresh dill, chopped
  • 1 tsp salt
  • ½ tsp black pepper

Instructions

  1. Boil potatoes in salted water for 12–15 minutes until tender. Drain.
  2. In a large bowl, mix mayo, yogurt, mustard, dill, salt, and pepper.
  3. While potatoes are still warm, toss them gently in the dressing.
  4. Chill for at least 30 minutes before serving.

4. Charred Zucchini with Lemon and Parmesan

Save for Later!

Zucchini doesn’t always get the attention it deserves—but grill it until it’s golden and give it a lemon-Parmesan finish, and it’ll be the sleeper hit of the summer spread.

It’s smoky, bright, and deeply savory from the cheese. The lemon cuts through the richness, and it all comes together in under 15 minutes. Bonus: it works warm or room temp.

This one’s easy to double or triple when feeding a crowd.

Why This Recipe Works

  • Grilling adds complexity to mild zucchini
  • Lemon and Parm brighten up each bite
  • Quick cook time, minimal ingredients
  • Great warm or at room temperature

Ingredient Swap Ideas

  • Swap zucchini for yellow squash
  • Use Pecorino instead of Parmesan
  • Add red pepper flakes for heat
  • Try lime juice for a twist

Ingredients

  • 4 medium zucchini, sliced lengthwise
  • 2 tbsp olive oil
  • Zest and juice of 1 lemon
  • ¼ cup grated Parmesan
  • Salt and pepper to taste

Instructions

  1. Toss zucchini with olive oil, salt, and pepper.
  2. Grill over medium-high heat for 3–4 minutes per side until charred.
  3. Transfer to a platter.
  4. Sprinkle with lemon zest, juice, and Parmesan. Serve warm or cooled.

5. Creamy Cucumber Salad

Save for Later!

Cool, crisp, and a little tangy—this cucumber salad is the ultimate refresher. Thinly sliced cukes soak in a creamy dressing with vinegar, garlic, and fresh dill. It’s light and tangy but still has that creamy texture everyone loves.

It’s a staple for hot days because it practically chills you from the inside out. Serve it next to something spicy or smoky to really balance things out.

Plus, you can make it in minutes with ingredients you probably already have.

Why This Recipe Works

  • Cucumber keeps the dish crunchy and hydrating
  • The dressing is creamy but still light
  • Garlic and vinegar punch up the flavor
  • Dill makes it taste extra fresh

Ingredient Swap Ideas

  • Use sour cream or mayo instead of yogurt
  • Add red onion for bite
  • Toss in cherry tomatoes for color
  • Use white wine vinegar if you’re out of distilled

Ingredients

  • 2 large cucumbers, thinly sliced
  • ½ cup Greek yogurt
  • 1 tbsp white vinegar
  • 1 clove garlic, minced
  • 2 tbsp chopped fresh dill
  • Salt and pepper to taste

Instructions

  1. In a bowl, whisk together yogurt, vinegar, garlic, dill, salt, and pepper.
  2. Add cucumbers and toss until fully coated.
  3. Chill for at least 20 minutes before serving.

6. Tomato Basil Mozzarella Pasta Salad

Save for Later!

This pasta salad brings all the flavors of a caprese into one easy, crowd-pleasing bowl. Juicy cherry tomatoes, soft mozzarella, and lots of fresh basil get tossed with tender pasta and a quick balsamic vinaigrette.

It’s light but satisfying, and you can serve it cold or room temp. The balsamic gives just enough zing to balance the creamy cheese and sweet tomatoes.

Make a big batch—you’ll want leftovers.

Why This Recipe Works

  • Uses fresh, summery ingredients that pair well together
  • Balsamic vinaigrette adds acidity to balance the creaminess
  • Basil gives it a fresh, herbal pop
  • Great for prepping ahead and serving chilled

Ingredient Swap Ideas

  • Use tortellini instead of plain pasta for extra richness
  • Swap mozzarella balls for feta crumbles
  • Add arugula for a peppery bite
  • Use white balsamic if you want it milder

Ingredients

  • 12 oz rotini or penne pasta
  • 1 cup halved cherry tomatoes
  • 1 cup mini mozzarella balls (bocconcini)
  • ¼ cup chopped fresh basil
  • 3 tbsp balsamic vinegar
  • ¼ cup olive oil
  • Salt and pepper to taste

Instructions

  1. Cook pasta according to package instructions. Drain and rinse with cool water.
  2. In a large bowl, toss pasta with tomatoes, mozzarella, and basil.
  3. Whisk together balsamic, olive oil, salt, and pepper.
  4. Pour dressing over salad and toss. Chill until ready to serve.

7. Tangy Coleslaw with Apple and Carrot

Save for Later!

This isn’t your soggy buffet slaw. It’s crisp, vibrant, and just sweet enough thanks to crisp apples and shredded carrots. A tangy vinegar-based dressing keeps things sharp and bright.

You get crunch in every bite, and it’s a great contrast to anything smoky or heavy off the grill. It holds up well in the fridge, making it ideal for picnics or meal prep.

Serve this one cold—and watch it disappear fast.

Why This Recipe Works

  • Apple adds sweetness and crunch
  • Carrot brings color and texture
  • No mayo keeps it light and refreshing
  • Great make-ahead side for hot weather

Ingredient Swap Ideas

  • Use red cabbage for more color
  • Add raisins for a sweet twist
  • Swap apple for pear
  • Use lemon juice instead of vinegar for brightness

Ingredients

  • 4 cups shredded green cabbage
  • 1 cup shredded carrot
  • 1 apple, julienned or thinly sliced
  • 3 tbsp apple cider vinegar
  • 2 tbsp olive oil
  • 1 tsp Dijon mustard
  • Salt and pepper to taste

Instructions

  1. Combine cabbage, carrot, and apple in a large bowl.
  2. Whisk together vinegar, olive oil, mustard, salt, and pepper.
  3. Pour over slaw and toss until evenly coated.
  4. Chill for at least 30 minutes before serving.

8. Avocado and Corn Salad

Save for Later!

This salad is creamy, crunchy, and full of fresh summer flavor. Sweet corn, creamy avocado, and crisp red onion all come together with a light lime dressing. It’s everything you want in a warm-weather side.

It works great on its own or as a topping for tacos or grilled chicken. Plus, it’s gluten-free and easy to make vegan.

Simple ingredients, seriously good flavor.

Why This Recipe Works

  • Avocado adds richness without needing dressing
  • Corn adds sweetness and bite
  • Lime brings brightness to every bite
  • No cooking needed—just toss and chill

Ingredient Swap Ideas

  • Use grilled corn for extra smokiness
  • Add black beans for more substance
  • Swap red onion for green onion
  • Toss in chopped jalapeño for heat

Ingredients

  • 2 ripe avocados, diced
  • 2 cups corn (fresh, grilled, or thawed frozen)
  • ¼ cup diced red onion
  • Juice of 1 lime
  • 2 tbsp olive oil
  • Salt and pepper to taste

Instructions

  1. In a large bowl, gently mix avocado, corn, and red onion.
  2. In a small bowl, whisk lime juice, olive oil, salt, and pepper.
  3. Pour dressing over salad and gently toss.
  4. Serve immediately or chill for 10–15 minutes.

9. Herby Couscous with Lemon and Chickpeas

Save for Later!

This fluffy couscous salad is light, lemony, and packed with fresh herbs. Tossed with tender chickpeas and a simple lemon dressing, it’s filling without being heavy—great for serving alongside grilled meats or as a stand-alone dish.

It soaks up flavor as it sits, so it gets even better after a short rest in the fridge.

No mayo, no fuss, just bold, fresh flavor.

Why This Recipe Works

  • Couscous is quick to cook and absorbs dressing well
  • Chickpeas add protein and texture
  • Lemon and herbs brighten the whole dish
  • It’s great served warm, cold, or at room temp

Ingredient Swap Ideas

  • Use quinoa instead of couscous
  • Add cucumber or tomato for more crunch
  • Swap chickpeas for white beans
  • Try parsley, dill, or cilantro based on what you have

Ingredients

  • 1 cup couscous
  • 1 cup boiling water
  • 1 can chickpeas, drained and rinsed
  • ¼ cup chopped parsley
  • Zest and juice of 1 lemon
  • 2 tbsp olive oil
  • Salt and pepper to taste

Instructions

  1. Place couscous in a bowl. Pour boiling water over it, cover, and let sit for 5 minutes. Fluff with a fork.
  2. Add chickpeas and parsley.
  3. Whisk lemon zest, juice, olive oil, salt, and pepper.
  4. Pour over couscous mixture and toss gently.

10. Grilled Peach and Arugula Salad

Save for Later!

This salad is summer in every bite. Warm, grilled peaches pair with peppery arugula, creamy goat cheese, and crunchy walnuts. A light honey-balsamic dressing ties it all together.

It’s sweet, savory, creamy, and crisp—all at once. Plus, it looks fancy even though it’s a breeze to make.

You’ll want to make this one again and again.

Why This Recipe Works

  • Grilled peaches add depth and natural sweetness
  • Arugula balances the sweetness with a peppery bite
  • Goat cheese adds creamy tang
  • Walnuts bring texture and crunch

Ingredient Swap Ideas

  • Use nectarines or plums instead of peaches
  • Swap goat cheese for feta or blue cheese
  • Use spinach instead of arugula
  • Add prosciutto for a salty punch

Ingredients

  • 3 ripe peaches, halved and pitted
  • 4 cups arugula
  • ½ cup crumbled goat cheese
  • ¼ cup toasted walnuts
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • 2 tbsp olive oil
  • Salt and pepper to taste

Instructions

  1. Grill peaches for 2–3 minutes per side until grill marks appear. Slice when slightly cooled.
  2. In a large bowl, toss arugula, goat cheese, and walnuts.
  3. Whisk balsamic, honey, olive oil, salt, and pepper.
  4. Add grilled peaches on top and drizzle with dressing.

11. Spicy Mango Slaw

Save for Later!

This slaw is crisp, colorful, and has just the right amount of heat. Sweet ripe mango, crunchy cabbage, and a spicy chili-lime dressing come together in a combo that’s as bold as it is refreshing.

It’s perfect next to grilled chicken, fish tacos, or anything smoky. The texture’s crunchy, the flavor’s bright, and it holds up well even after sitting for a bit.

You can prep this one ahead and still wow the crowd.

Why This Recipe Works

  • Mango adds juicy sweetness
  • Cabbage gives crunch and structure
  • Chili-lime dressing brings spice and acidity
  • Holds up well for picnics and potlucks

Ingredient Swap Ideas

  • Use green mango for more tang
  • Swap cabbage for broccoli slaw
  • Add shredded carrots for color
  • Use sriracha instead of chili flakes for smoother heat

Ingredients

  • 2 cups shredded red cabbage
  • 1 ripe mango, peeled and julienned
  • 2 tbsp lime juice
  • 1 tbsp olive oil
  • ½ tsp chili flakes
  • Salt to taste

Instructions

  1. In a large bowl, combine cabbage and mango.
  2. Whisk together lime juice, olive oil, chili flakes, and salt.
  3. Pour dressing over slaw and toss to combine.
  4. Chill 20 minutes before serving.

12. Caprese Skewers with Balsamic Drizzle

Save for Later!

These bite-sized skewers are quick to make and guaranteed to impress. Each one is layered with cherry tomatoes, mozzarella balls, and fresh basil—finished with a tangy balsamic glaze.

They’re light, no-cook, and perfect for grabbing with your fingers. Whether you’re throwing a backyard party or bringing a tray to the park, these skewers are the easiest way to make something feel fresh and fancy.

They vanish quick, so make extra.

Why This Recipe Works

  • Easy to assemble and serve
  • Classic flavor combo everyone knows and loves
  • Balsamic glaze adds depth and tang
  • Portable and doesn’t need utensils

Ingredient Swap Ideas

  • Use basil pesto instead of fresh leaves
  • Try marinated mozzarella for extra flavor
  • Add a cube of grilled zucchini or peach
  • Use multi-color tomatoes for a pop

Ingredients

  • 1 pint cherry tomatoes
  • 1 cup mini mozzarella balls
  • ¼ cup fresh basil leaves
  • 2 tbsp balsamic glaze
  • Toothpicks or short skewers

Instructions

  1. Thread one tomato, one mozzarella ball, and one basil leaf onto each skewer.
  2. Repeat until ingredients are used up.
  3. Drizzle with balsamic glaze just before serving.
  4. Serve chilled or at room temperature.

13. Lemon Garlic Green Bean Salad

Save for Later!

Green beans don’t need much to be great—especially when they’re crisp-tender and dressed in a sharp lemon-garlic vinaigrette. Add some red onion and chopped almonds for crunch and it’s a total winner.

This side is light and refreshing but full of flavor. It’s best served cool or room temp, making it ideal for hot days and big gatherings.

It pairs well with anything grilled or roasted.

Why This Recipe Works

  • Blanched green beans stay crisp and bright
  • Garlic and lemon bring strong flavor without heaviness
  • Almonds add nutty crunch
  • Great make-ahead option that travels well

Ingredient Swap Ideas

  • Use hazelnuts or walnuts instead of almonds
  • Swap red onion for shallots
  • Add shaved Parmesan for richness
  • Try adding chopped roasted red pepper

Ingredients

  • 1 pound green beans, trimmed
  • ¼ cup thinly sliced red onion
  • 2 tbsp lemon juice
  • 1 clove garlic, minced
  • 3 tbsp olive oil
  • 2 tbsp chopped almonds
  • Salt and pepper to taste

Instructions

  1. Blanch green beans in boiling water for 2–3 minutes, then plunge into ice water. Drain well.
  2. In a bowl, whisk lemon juice, garlic, olive oil, salt, and pepper.
  3. Toss green beans and onion in dressing.
  4. Sprinkle with almonds before serving.

14. Mexican Street Corn Salad (Esquites)

Save for Later!

This deconstructed take on elote brings all the creamy, spicy, lime-splashed joy of Mexican street corn—without the mess. It’s off-the-cob, easy to serve, and completely addictive.

It’s creamy, tangy, cheesy, and packed with bold flavor. Perfect on the side of tacos, grilled meats, or even scooped up with tortilla chips.

Trust—this one’s always a hit.

Why This Recipe Works

  • Uses corn off the cob for easy serving
  • Creamy dressing has heat, lime, and zest
  • Cotija cheese adds salty depth
  • Holds flavor even when chilled

Ingredient Swap Ideas

  • Use feta instead of Cotija
  • Add diced jalapeño for more kick
  • Swap sour cream for Greek yogurt
  • Use grilled corn for smoky flavor

Ingredients

  • 4 cups corn (grilled or cooked)
  • ¼ cup mayo
  • 2 tbsp sour cream
  • 1 clove garlic, minced
  • Juice of 1 lime
  • ⅓ cup crumbled Cotija cheese
  • 2 tbsp chopped cilantro
  • Salt and chili powder to taste

Instructions

  1. In a bowl, mix mayo, sour cream, garlic, lime juice, salt, and chili powder.
  2. Stir in corn, cheese, and cilantro.
  3. Toss until evenly coated.
  4. Serve chilled or at room temperature.

15. Summer Orzo with Roasted Veggies and Feta

Save for Later!

Orzo makes a perfect base for this hearty summer side. Toss it with roasted vegetables like bell pepper, zucchini, and red onion, and finish it with crumbled feta and a splash of lemon.

The flavor is savory, bright, and layered. It’s great warm or cold, and you can use whatever veggies you have on hand.

Easy, flexible, and full of texture.

Why This Recipe Works

  • Roasted vegetables deepen the flavor
  • Feta adds salty creaminess
  • Lemon juice brightens it all up
  • Works great warm or cold

Ingredient Swap Ideas

  • Use goat cheese instead of feta
  • Swap orzo for couscous or quinoa
  • Add olives for a briny kick
  • Try eggplant or cherry tomatoes in the mix

Ingredients

  • 1 cup orzo
  • 1 zucchini, chopped
  • 1 red bell pepper, chopped
  • ½ red onion, chopped
  • 2 tbsp olive oil
  • ⅓ cup crumbled feta
  • Juice of 1 lemon
  • Salt and pepper to taste

Instructions

  1. Cook orzo according to package directions. Drain and cool slightly.
  2. Roast veggies at 400°F for 20 minutes with olive oil, salt, and pepper.
  3. Toss orzo with roasted veggies, lemon juice, and feta.
  4. Serve warm, room temp, or chilled.