17 Delicious Summer Side Dishes to Elevate Your BBQ Game

When summer rolls around, it’s time to shake up your side dishes and add some freshness to your meals. Whether you’re firing up the grill or enjoying a picnic in the park, these summery sides are light, colorful, and full of flavor. From zesty salads to vibrant veggie platters, let’s dive into some delightful ideas that’ll complement your main dish and keep your taste buds happy all season long.

Grilled Corn On The Cob With Herb Butter

Grilled corn on the cob is a summertime classic that brings a burst of sweetness and smoky flavor to your outdoor meals. When topped with homemade herb butter, it transforms into a delightful side dish that pairs perfectly with barbecues or picnics. This recipe is simple to make and elevates the natural taste of fresh corn.

The process is straightforward and requires just a few ingredients. As the corn grills, it develops a beautiful char that adds depth to its flavor. With the vibrant herb butter melting over the hot corn, each bite is packed with rich taste. It’s the kind of dish that will have everyone coming back for seconds!

Ingredients

• 4 ears of fresh corn, husked
• 1/2 cup unsalted butter, softened
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh chives, finely chopped
• 1 tablespoon fresh rosemary, finely chopped
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. Prepare the Herb Butter: In a mixing bowl, combine the softened butter, chopped parsley, chives, rosemary, garlic powder, salt, and pepper. Mix until well blended.
2. Grill the Corn: Preheat your grill to medium-high heat. Place the husked corn directly on the grill grates. Grill for about 10-15 minutes, turning occasionally, until the corn is tender and has golden char marks.
3. Apply the Herb Butter: Once the corn is done grilling, remove it from the grill and immediately slather the herb butter over the hot corn. Allow it to melt and soak into the kernels.
4. Serve: Serve the grilled corn warm, garnished with any remaining herb butter and additional herbs if desired.

Heirloom Tomato Caprese Salad

Heirloom Tomato Caprese Salad is a delightful dish that celebrates the vibrant flavors of summer. With juicy heirloom tomatoes paired with fresh mozzarella and aromatic basil, each bite bursts with freshness. This salad is not only easy to prepare but also a visual treat, making it an ideal side for any warm-weather gathering.

The combination of sweet, tangy tomatoes and creamy mozzarella creates a rich flavor profile, enhanced by a drizzle of balsamic reduction. Perfect for picnics or outdoor barbecues, this salad is sure to be a crowd-pleaser.

Ingredients

• 4 medium heirloom tomatoes, sliced
• 8 ounces fresh mozzarella, sliced
• 1/4 cup fresh basil leaves
• 3 tablespoons extra virgin olive oil
• 3 tablespoons balsamic reduction
• Salt and pepper to taste

Instructions

1. Arrange the sliced heirloom tomatoes and mozzarella on a serving platter, alternating between the two.
2. Tuck fresh basil leaves between the layers.
3. Drizzle with olive oil and balsamic reduction.
4. Season with salt and pepper to taste.
5. Serve immediately and enjoy the burst of flavors!

Watermelon And Cucumber Salad With Mint

This watermelon and cucumber salad is a refreshing treat for summer gatherings. The combination of sweet watermelon and crisp cucumber creates a delightful contrast, while fresh mint adds a burst of flavor that’s both vibrant and cooling. It’s incredibly simple to make, requiring just a few ingredients and minimal preparation, making it the perfect side dish for any occasion.

Whether you’re enjoying a backyard barbecue or a picnic in the park, this salad will brighten your meal. It’s not only tasty but also hydrating, which is essential during the hot summer months. Plus, it’s a healthy option that everyone will love!

Ingredients

• 4 cups watermelon, diced
• 2 cups cucumber, sliced
• 1/2 cup fresh mint leaves, chopped
• 1 tablespoon lime juice
• Salt and pepper to taste

Instructions

1. In a large bowl, combine diced watermelon and sliced cucumber.
2. Add the chopped mint leaves and drizzle with lime juice.
3. Toss gently to mix all the ingredients, ensuring the watermelon and cucumber are well coated.
4. Season with salt and pepper to taste.
5. Chill in the refrigerator for about 30 minutes before serving to enhance the flavors.

Classic Southern Coleslaw

Classic Southern coleslaw is a refreshing side dish that perfectly complements any summer meal. With its crisp cabbage and colorful carrots, this slaw brings a delightful crunch and a tangy sweetness that balances rich flavors. Simple to make, it requires just a few ingredients, making it a go-to recipe for barbecues, picnics, or family gatherings.

The creamy dressing adds a smooth finish, while the vinegar gives it a slight zing. This coleslaw is not only easy to whip up but also tastes even better after sitting for a bit, allowing the flavors to meld beautifully. Enjoy it alongside grilled meats, or on its own as a light, satisfying dish!

Ingredients

• 1 small head green cabbage, finely shredded
• 1 cup shredded carrots
• 1/2 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a large bowl, combine shredded cabbage and carrots.
2. In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper until smooth.
3. Pour the dressing over the cabbage mixture and toss well to coat.
4. Cover and refrigerate for at least 30 minutes to allow flavors to develop.
5. Stir before serving and adjust seasoning if necessary.

Grilled Zucchini With Lemon And Herbs

Grilled zucchini with lemon and herbs is a delightful summer side dish that showcases the fresh flavors of the season. The smoky char from the grill enhances the natural sweetness of the zucchini, while a splash of lemon adds brightness. This recipe is not only simple to make but also a perfect complement to any outdoor meal.

With just a few ingredients, you can whip up this tasty dish in no time. It’s an ideal addition to barbecues, picnics, or family dinners. Plus, the vibrant colors and zesty flavors will impress your guests and keep everyone coming back for seconds!

Ingredients

• 4 medium zucchinis
• 2 tablespoons olive oil
• 1 lemon, juiced and zested
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Prepare the Zucchini: Slice the zucchinis in half lengthwise. Use a spoon to scoop out some of the flesh, creating a small cavity.
2. Make the Marinade: In a bowl, mix olive oil, lemon juice, lemon zest, minced garlic, oregano, salt, and pepper.
3. Marinate the Zucchini: Brush the marinade generously over the cut sides of the zucchini. Let them sit for about 15-30 minutes to absorb the flavors.
4. Grill the Zucchini: Preheat the grill to medium heat. Place the zucchini cut side down on the grill and cook for about 4-5 minutes. Flip them over and grill for another 3-4 minutes until tender and nicely charred.
5. Serve: Remove from the grill and sprinkle with fresh parsley before serving.

Fresh Succotash With Corn And Lima Beans

Fresh succotash is a delightful summer dish that brings together the sweet crunch of corn and the creamy texture of lima beans. This vibrant medley is not only colorful but also packed with flavor and nutrients, making it a perfect side dish for any outdoor gathering or barbecue. It’s surprisingly simple to prepare, requiring just a handful of fresh ingredients.

This recipe highlights the natural sweetness of summer vegetables, enhanced by a dash of seasoning. You’ll love how quickly it comes together, allowing you to spend more time enjoying the sunny weather and less time in the kitchen. Let’s dive into the ingredients and instructions for this refreshing summer treat!

Ingredients

• 2 cups fresh corn kernels (about 4 ears of corn)
• 2 cups cooked lima beans (fresh or frozen)
• 1 red bell pepper, diced
• 1 small onion, diced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh thyme or parsley, chopped
• 1 tablespoon lemon juice

Instructions

1. In a large skillet, heat the olive oil over medium heat. Add the diced onion and red bell pepper, sautéing until the onion is translucent, about 5 minutes.
2. Stir in the corn kernels and lima beans, cooking for an additional 5-7 minutes until heated through.
3. Season with salt, black pepper, and fresh herbs. Drizzle with lemon juice and toss to combine.
4. Remove from heat and let cool slightly before serving. This dish can be enjoyed warm or chilled!

Chilled Cucumber-Dill Salad

This Chilled Cucumber-Dill Salad is a refreshing delight perfect for summer gatherings. Crisp cucumbers combined with fragrant dill create a light dish that’s as easy to prepare as it is delicious. It’s a simple recipe that complements barbecues and picnics, adding a cool touch to any meal.

The tangy dressing brings all the flavors together, making each bite refreshing and satisfying. With minimal prep time, this salad is a fantastic choice for both experienced cooks and newcomers alike.

Ingredients

• 3 large cucumbers, thinly sliced
• 1/4 cup fresh dill, chopped
• 1/2 cup plain yogurt
• 2 tablespoons vinegar (white or apple cider)
• 1 teaspoon sugar
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the sliced cucumbers and fresh dill.
2. In a separate bowl, whisk together the yogurt, vinegar, sugar, salt, and pepper until smooth.
3. Pour the dressing over the cucumber mixture and toss gently to coat.
4. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
5. Serve chilled, garnished with additional dill if desired.

Charred Okra With Peanuts

Charred okra with peanuts is a delightful summer side dish that brings together the unique flavor of tender okra and the crunch of roasted peanuts. The charred exterior gives the okra a smoky taste, while the peanuts add a satisfying crunch, making it a perfect accompaniment to grilled meats or a refreshing salad.

This recipe is simple to prepare, requiring just a few ingredients and minimal cooking time. With its vibrant color and tasty combination, it’s sure to be a hit at any summer gathering!

Ingredients

• 1 pound fresh okra, trimmed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 cup roasted peanuts, roughly chopped
• 1 teaspoon smoked paprika (optional)

Instructions

1. Preheat your grill or a grill pan over medium-high heat.
2. In a bowl, toss the okra with olive oil, salt, pepper, and smoked paprika if using.
3. Place the okra on the grill and cook for about 8-10 minutes, turning occasionally until charred and tender.
4. Remove from heat and sprinkle with chopped peanuts before serving. Enjoy!

Classic Potato Salad With Fresh Herbs

Classic potato salad is a go-to summer side dish that brings a refreshing twist to any meal. This version, enriched with fresh herbs, offers a delightful combination of creamy and tangy flavors, making it a perfect companion for barbecues, picnics, or family gatherings. Simple to whip up, it’s a crowd-pleaser that requires minimal cooking skills.

The key to this potato salad is the vibrant addition of fresh herbs like parsley and dill, which elevate the taste and add a bright touch. Paired with simple ingredients such as mayonnaise, mustard, and a sprinkle of paprika, this dish is all about balance. Whether served cold or at room temperature, it stays delicious throughout the day.

Ingredients

• 2 pounds of potatoes (Yukon gold or red)
• 1 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1/2 cup diced red onion
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh dill
• Salt and pepper to taste
• Paprika for garnish

Instructions

1. Boil the Potatoes: In a large pot, cover the potatoes with cold water and add a pinch of salt. Bring to a boil and cook until tender, about 15-20 minutes. Drain and allow to cool slightly before peeling and cubing.
2. Mix the Dressing: In a large bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, and a pinch of salt and pepper. Adjust according to your taste.
3. Combine Ingredients: Add the cubed potatoes, diced red onion, chopped parsley, and dill to the bowl with the dressing. Gently stir until everything is well-coated.
4. Chill and Serve: Cover the potato salad and let it chill in the refrigerator for at least an hour to allow the flavors to meld. Before serving, sprinkle with paprika for a little extra flair.

Grilled Peach And Arugula Salad

This grilled peach and arugula salad is a delightful combination of sweet and savory flavors. The juicy, caramelized peaches pair beautifully with the peppery arugula, creating a dish that’s refreshing and satisfying. Plus, it’s a breeze to make, making it perfect for summer gatherings.

The smoky flavor from the grill elevates the sweetness of the peaches, while the arugula adds a wonderful crunch. Toss in some nuts or cheese for added texture and taste, and you have a salad that’s both simple and vibrant.

Ingredients

• 2 ripe peaches, halved and pitted
• 4 cups arugula
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup walnuts or pecans, toasted
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Instructions

1. Preheat the grill to medium heat.
2. Brush the cut sides of the peaches with olive oil.
3. Place the peaches cut side down on the grill and cook for about 4-5 minutes, or until grill marks appear and they are slightly softened.
4. While the peaches are grilling, prepare the salad base by placing arugula in a large bowl.
5. Once the peaches are done, remove them from the grill and let them cool for a few minutes. Then slice them into wedges and add them to the bowl with arugula.
6. Top the salad with crumbled feta and toasted nuts.
7. Drizzle with balsamic vinegar, season with salt and pepper, and toss gently to combine.

Southern-Style Squash Casserole

Southern-Style Squash Casserole is a delightful dish that brings together the freshness of summer squash with a creamy, cheesy filling that warms the heart. It’s incredibly simple to make, requiring just a handful of ingredients and a bit of baking time. You’ll find that this casserole is a crowd-pleaser, making it a perfect side dish for summer cookouts or family gatherings.

The taste is a harmonious blend of savory and comforting flavors, with the squash providing a subtle sweetness that pairs beautifully with the richness of cheese and cream. This dish is not only delicious but also a great way to incorporate more vegetables into your meals without sacrificing flavor!

Ingredients

• 4 cups sliced yellow squash
• 1 medium onion, chopped
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 cup crushed buttery crackers
• 2 large eggs, beaten
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 2-quart baking dish.
2. In a large pot, bring water to a boil and add the sliced squash and chopped onion. Cook for about 5 minutes until tender, then drain and set aside.
3. In a mixing bowl, combine the cooked squash and onion with cheddar cheese, sour cream, mayonnaise, beaten eggs, salt, pepper, and garlic powder. Mix well.
4. Transfer the mixture to the prepared baking dish and top with crushed crackers.
5. Bake for 30-35 minutes, or until the top is golden and bubbly. Let it sit for a few minutes before serving.

Tomato Pie With Cornmeal Crust

Tomato pie with a cornmeal crust is a delightful summer dish that brings together fresh tomatoes and a crispy, savory base. The combination of juicy tomatoes and creamy cheese creates a satisfying flavor profile that’s both comforting and refreshing. This pie is straightforward to make, making it an excellent choice for gatherings or a simple family dinner.

The cornmeal crust adds a unique texture, giving the pie a bit of crunch that perfectly complements the tender tomatoes. Whether you serve it warm or at room temperature, this dish is sure to become a favorite during the warmer months.

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled and cubed
• 4-5 tablespoons cold water
• 4 cups sliced fresh tomatoes
• 1 cup shredded mozzarella cheese
• 1 cup ricotta cheese
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste
• 1 teaspoon dried oregano

Instructions

1. Prepare the Crust: In a mixing bowl, combine cornmeal, flour, and salt. Cut in the butter until the mixture resembles coarse crumbs. Gradually add cold water, mixing until the dough forms. Press the dough into a pie pan and refrigerate for 30 minutes.
2. Preheat the Oven: Preheat your oven to 375°F (190°C).
3. Layer the Filling: In a separate bowl, mix sliced tomatoes, mozzarella, ricotta, basil, salt, pepper, and oregano. Pour the mixture into the prepared crust.
4. Bake the Pie: Bake in the preheated oven for 30-35 minutes, or until the crust is golden and the filling is bubbly.
5. Serve: Allow the pie to cool slightly before slicing. Enjoy it warm or at room temperature!

Creamy Summer Corn Pudding

Creamy summer corn pudding is a delightful side dish that captures the essence of summer in every bite. This dish combines sweet corn with a velvety texture that makes it an appealing addition to any meal. It’s simple to make, requiring minimal ingredients and just a little bit of time in the oven, making it perfect for casual summer gatherings or weeknight dinners.

The taste is a beautiful blend of sweetness from the corn and creaminess from the milk and butter. Each spoonful offers a comforting warmth, making it an instant favorite for both kids and adults. Serve it alongside grilled meats or fresh salads for a refreshing summer feast.

Ingredients

• 4 cups fresh or frozen corn
• 1 cup heavy cream
• 1/2 cup milk
• 2 large eggs
• 1/4 cup sugar
• 1/4 cup unsalted butter, melted
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon baking powder
• 1 cup shredded cheese (optional)

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine the corn, heavy cream, milk, eggs, sugar, melted butter, salt, pepper, and baking powder. Mix well until all ingredients are combined.
3. If using cheese, fold it into the mixture now.
4. Pour the mixture into a greased baking dish and spread it evenly.
5. Bake for 40-45 minutes, or until the top is golden and the pudding is set.
6. Let it cool slightly before serving. Enjoy this creamy treat warm!

Three-Bean Salad With Fresh Green Beans

This Three-Bean Salad is a delightful mix of flavors and textures, making it a perfect side dish for any summer gathering. The combination of fresh green beans, kidney beans, and chickpeas creates a colorful and nutritious dish that’s both satisfying and refreshing.

Simple to prepare, this salad can be made ahead of time and stored in the refrigerator, allowing the flavors to meld beautifully. Tossed with a zesty vinaigrette, it’s perfect for picnics, barbecues, or just a light lunch on a warm day. Enjoy the vibrant colors and delicious taste!

Ingredients

• 1 cup fresh green beans, trimmed and cut into 1-inch pieces
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• Salt and pepper to taste

Instructions

1. Blanch the green beans: Bring a pot of water to a boil. Add the green beans and cook for about 3-4 minutes until bright green and tender-crisp. Drain and plunge into ice water to stop cooking.
2. In a large bowl, combine the blanched green beans, kidney beans, chickpeas, red onion, and parsley.
3. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper. Pour the dressing over the bean mixture and toss to combine.
4. Chill in the refrigerator for at least 30 minutes to let the flavors meld before serving.

Grilled Vegetable Platter With Herbed Yogurt Dip

A grilled vegetable platter is a colorful and tasty way to celebrate summer. The smoky flavor from the grill enhances the natural sweetness of the veggies, making every bite satisfying. Plus, it’s an easy dish to prepare, perfect for casual gatherings or a light meal. You can mix and match your favorite vegetables, ensuring everyone finds something they enjoy.

This platter is complemented by a herbed yogurt dip that adds a refreshing element. The creaminess of the yogurt combined with fresh herbs creates a delightful contrast to the grilled flavors. It’s simple, flavorful, and a great way to enjoy the bounty of summer vegetables.

Ingredients

• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 small eggplant, sliced
• 2 cups butternut squash, cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 cup plain Greek yogurt
• 2 tablespoons fresh dill, chopped
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon lemon juice

Instructions

1. Prepare the Vegetables: Preheat the grill to medium-high heat. In a large bowl, toss the zucchini, yellow squash, bell peppers, eggplant, and butternut squash with olive oil, salt, and pepper until well coated.
2. Grill the Vegetables: Place the vegetables directly on the grill or use a grill basket for smaller pieces. Grill for about 10-15 minutes, turning occasionally, until tender and slightly charred.
3. Make the Herbed Yogurt Dip: In a small bowl, combine the Greek yogurt, dill, parsley, and lemon juice. Mix well and season with salt and pepper to taste.
4. Serve: Arrange the grilled vegetables on a platter and serve with the herbed yogurt dip on the side. Enjoy this vibrant and tasty summer side dish!

Black-Eyed Pea Salad With Vinaigrette

This Black-Eyed Pea Salad is a vibrant and refreshing side dish that’s perfect for summer gatherings. With its mix of legumes, colorful veggies, and a zesty vinaigrette, it strikes the right balance between healthy and delicious. Plus, it’s super easy to whip up, making it a great choice for both novice cooks and seasoned chefs.

The combination of black-eyed peas, bell peppers, and fresh herbs creates a delightful medley of flavors and textures. The vinaigrette adds a tangy finish that uplifts the entire dish. Serve it chilled or at room temperature, and enjoy a burst of summer in every bite!

Ingredients

• 2 cups cooked black-eyed peas
• 1 cup yellow bell pepper, diced
• 1 cup red bell pepper, diced
• 1 small onion, finely chopped
• 1/2 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the cooked black-eyed peas, diced bell peppers, onion, and chopped parsley.
2. In a separate bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, garlic powder, salt, and pepper until well blended.
3. Pour the vinaigrette over the salad mixture and toss gently to combine.
4. Let the salad sit for at least 30 minutes in the refrigerator to allow the flavors to meld.
5. Serve chilled or at room temperature, and enjoy!

Fried Green Tomatoes With Buttermilk Dressing

Fried green tomatoes are a delightful Southern treat that perfectly captures the essence of summer. They’re crispy on the outside, soft on the inside, and deliver a tangy, slightly tart flavor that pairs beautifully with the creamy buttermilk dressing. Plus, making them is quite simple, making it a great choice for any backyard gathering or casual meal.

This dish not only showcases fresh ingredients but also provides a fun way to enjoy a vegetable that is often overlooked. Whether you serve them as a side or a main dish, fried green tomatoes are sure to impress your guests and family alike.

Ingredients

• 4 medium green tomatoes, sliced
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 2 large eggs
• 1 cup buttermilk
• Vegetable oil for frying
• Chopped parsley for garnish (optional)

Instructions

1. Prepare the Tomatoes: Slice the green tomatoes into about 1/4-inch thick rounds. Lay them on a paper towel and sprinkle with salt. Let them sit for about 10 minutes to draw out excess moisture.
2. Set Up the Breading Station: In one bowl, mix cornmeal, flour, salt, pepper, and paprika. In another bowl, whisk together eggs and buttermilk.
3. Bread the Tomatoes: Dip each tomato slice first into the egg mixture, letting the excess drip off, and then into the cornmeal mixture, ensuring they are evenly coated.
4. Fry the Tomatoes: Heat about 1/2 inch of vegetable oil in a skillet over medium heat. Once hot, add the breaded tomato slices in batches. Fry for 2-3 minutes on each side until golden brown. Remove and place on paper towels to drain excess oil.
5. Serve: Arrange the fried green tomatoes on a platter, garnished with chopped parsley if desired. Serve warm with the leftover buttermilk dressing.