My Favorite Summer Side Dishes To Make This Season

ByViolet ParkerEditorial Policy

Whether you’re firing up the barbecue, hosting a cookout, or just enjoying a quiet dinner at home with friends, there’s no denying that the right selection of side dishes are absolutely essential when it comes to summer meals! We’re talking fresh produce and seasonal flavors, and the kind of accompaniments that pair perfectly with burgers, hot dogs, ribs, or whatever other main courses you might be planning for those hot weather evenings. 

This collection features 21 of my favorite summer side dish recipes, and you can consider it your go-to list whenever there’s a barbecue or party on the horizon. Featuring everything from classic balsamic grilled veggies to Spanish inspired patatas bravas, colorful and vibrant salads, and creative sides that’ll get everyone talking – like my Caprese loaded focaccia and marinaded mini mozzarella balls with citrus and fresh herbs, I think you’ll love these ideas. Don’t forget to bookmark this post so you can make your way through the list this summer! 

1. Balsamic Grilled Vegetables

balsamic grilled vegetables

Servings: 4

These balsamic grilled veggies are a total summer essential—tender, smoky, and full of flavor with a zippy balsamic-garlic marinade. They’re a colorful, healthy side that goes with just about everything from burgers to grilled halloumi.

Ingredients:

  • 2 medium zucchinis, cut into bite-sized pieces or spears

  • 1 red bell pepper, cut into bite-sized pieces

  • 1 yellow bell pepper, cut into bite-sized pieces

  • 1 large red onion, cut into wedges

  • 8 oz (about 225g) mushrooms (button or cremini), halved

  • ¼ cup balsamic vinegar

  • 2 tablespoons olive oil, plus more for brushing if needed

  • 2 garlic cloves, minced

  • 1 teaspoon dried Italian herbs (or a mix of dried oregano, basil, and thyme)

  • Salt and pepper, to taste

  • Fresh herbs for garnish (optional, such as parsley or basil)

Instructions:

  1. Prepare the Vegetables: In a large bowl, combine the zucchinis, bell peppers, red onion, and mushrooms.

  2. Make the Marinade: In a small bowl, whisk together the balsamic vinegar, olive oil, garlic, Italian herbs, salt, and pepper. Pour over the vegetables and toss well to coat. Let marinate for 30 minutes if you have time (optional, but adds great flavor!).

  3. Heat the Grill Pan: Place a grill pan over medium-high heat. A cast-iron pan works best for high heat and grill marks.

  4. Grill the Vegetables: Arrange the vegetables in a single layer in the hot pan. Work in batches to avoid overcrowding. Start grilling onions and bell peppers first, then add zucchini and mushrooms since they cook faster. Grill for 3–4 minutes per side, turning occasionally, or until tender with nice grill marks.

  5. Manage Moisture: If veggies seem dry or start to stick, brush with a little olive oil and balsamic mixture as needed.

  6. Serve and Finish: Transfer grilled veggies to a serving dish, adjust seasoning to taste, and top with fresh herbs if desired. Serve warm.

2. Spanish Patatas Bravas

spanish patatas bravas

Servings: 4

These Spanish-style fried potatoes are crispy on the outside, soft on the inside, and drenched in a smoky brava sauce that packs just enough heat! Add a creamy garlic aioli on top (or on the side for dipping), and you’ve got the kind of side dish that might just steal the whole show. Perfect for tapas-style summer spreads or your next backyard sangria session.

Ingredients

For the Potatoes:

  • 4 medium potatoes (Russet or Yukon Gold), peeled and cut into 1-inch cubes

  • Vegetable oil, for frying

  • Salt, to taste

For the Brava Sauce:

  • 2 tbsp olive oil

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 1 tsp smoked paprika (sweet or hot)

  • ¼ tsp cayenne pepper (optional)

  • 1 tsp all-purpose flour

  • 2 tbsp tomato paste

  • ½ cup chicken or vegetable broth

  • ½ tsp red wine vinegar

  • Salt and black pepper, to taste

For the Garlic Aioli (Optional):

  • ½ cup mayonnaise

  • 1 small garlic clove, finely grated

  • 1 tsp lemon juice

  • Salt, to taste

For Garnish:

  • Fresh parsley, chopped

Instructions

  1. Prepare the Potatoes: Rinse cubed potatoes under cold water to remove excess starch, then pat dry completely. Heat vegetable oil to 350°F (175°C) in a deep pan. Fry potatoes in batches for 6–8 minutes until golden and crispy. Transfer to a paper towel-lined plate and season with salt while hot.

  2. Make the Brava Sauce: Heat olive oil in a saucepan over medium heat. Sauté onion for about 5 minutes until soft.
    Add garlic, paprika, and cayenne, and cook for 30 seconds. Stir in flour and cook for 1 minute. Add tomato paste, then slowly whisk in the broth until smooth. Simmer for 5–7 minutes, stirring until thickened. Add red wine vinegar, season with salt and pepper, and blend if desired for a smoother finish.

  3. Make the Garlic Aioli (Optional): In a bowl, combine mayonnaise, grated garlic, and lemon juice.
    Season with salt to taste. Chill until ready to use.

  4. Assemble and Serve: Place the fried potatoes on a serving plate. Drizzle with brava sauce, add dollops of aioli (or serve on the side), and finish with a sprinkle of chopped parsley.

3. Summer Orzo Salad

summer orzo salad

Servings: 4–6

Light, bright, and ridiculously easy to throw together, this Summer Orzo Salad is a warm-weather MVP, and it’s in my regular rotations for barbecues and potlucks. Packed with juicy cherry tomatoes, crunchy cucumbers, briny olives, and crumbled feta, all tossed in a lemony vinaigrette—it’s everything you want from a side dish: fresh, fast, and flavorful.

Ingredients

  • 1½ cups dry orzo pasta

  • 2 cups cherry tomatoes, halved

  • 3 Persian cucumbers, diced or chopped

  • ½ red onion, finely chopped

  • ½ cup kalamata olives, pitted and sliced

  • 6 oz feta cheese, crumbled

  • ¼ cup fresh parsley, chopped

For the Dressing:

  • ¼ cup extra virgin olive oil

  • 2 tbsp red wine vinegar

  • Juice of 1 lemon

  • 1 garlic clove, minced

  • Salt and pepper, to taste

Instructions

  1. Cook the Orzo: Cook orzo according to package instructions until al dente. Rinse under cold water and drain well.

  2. Combine the Salad: In a large bowl, mix together the cooked orzo, cherry tomatoes, cucumbers, red onion, olives, and feta cheese.

  3. Add the Herbs: Stir in the chopped parsley.

  4. Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, garlic, salt, and pepper.

  5. Toss and Chill: Pour the dressing over the salad and toss gently until everything is evenly coated. Taste and adjust seasoning if needed. Chill in the fridge for at least 30 minutes before serving.

4. Mexican Elotes (Street Corn)

mexican street corn

Servings: 4

Elotes are summer on a stick—sweet corn slathered in a creamy lime sauce, rolled in crumbly cotija, and dusted with Tajin for a spicy-salty kick. This Mexican street food favorite is bold, messy, and completely irresistible. No backyard BBQ is complete without them.

Ingredients

  • 4 ears of corn, husks removed

  • ½ cup cotija cheese, crumbled

  • ⅓ cup Mexican crema

  • ⅓ cup mayonnaise

  • 1 lime, juiced

  • 2 tbsp fresh cilantro, chopped

  • 1 tsp Tajin seasoning

Instructions

  1. Cook the Corn: Bring a large pot of water to a boil. Add the corn and boil for about 5 minutes, or until tender. Remove and let cool slightly.

  2. Make the Sauce: In a small bowl, mix together the Mexican crema, mayonnaise, and lime juice until smooth. Set aside.

  3. Assemble the Elotes: Brush each ear of cooked corn generously with the crema mixture. Sprinkle with cotija cheese, Tajin seasoning, and chopped cilantro.

  4. Serve Immediately: Best enjoyed warm and with plenty of napkins!

5. Blueberry, Grape & Avocado Salad

blueberry grape avocado salad

Servings: 4

This Blueberry, Grape & Avocado Salad is what happens when summer produce and bold flavor get together on one gorgeous plate. Sweet blueberries and grapes meet creamy avocado, sharp blue cheese, and a tangy homemade balsamic glaze—all tossed with crisp greens and crunchy seeds. It’s vibrant, refreshing, and just the kind of side dish that people actually talk about.

Ingredients

  • 2 cups mixed greens (arugula, baby spinach, lettuce)

  • 1 large cucumber, peeled and sliced

  • 1 avocado, peeled and sliced

  • ½ cup blueberries

  • ¼ cup black grapes, halved

  • 2 tbsp blue cheese, diced

  • 2 tbsp olive oil

  • ¼ cup balsamic vinegar

  • Juice of ½ lemon

  • 1½ tbsp brown sugar

  • Mixed seeds (pumpkin, sunflower, pine nuts), for sprinkling

  • Salt, to taste

Instructions

  1. Prep the Produce: Wash and dry the greens, grapes, and blueberries. Slice the cucumber and avocado, and halve the grapes.

  2. Make the Balsamic Glaze: In a small saucepan, heat the balsamic vinegar and brown sugar over low heat, stirring until slightly thickened. Let cool for 15–20 minutes.

  3. Assemble the Salad: In a large bowl, combine the mixed greens and cucumber. Sprinkle with salt and drizzle with olive oil; toss gently. Add avocado slices and lemon juice, then top with grapes, blueberries, and seeds.

  4. Finish and Serve: Drizzle 2–3 tablespoons of balsamic glaze over the salad and top with blue cheese. Serve immediately.

6. Cold Sesame Noodle Salad

cold sesame noodle salad

Servings: 4

This Cold Sesame Noodle Salad is everything you want in a summer side: quick, cool, and packed with flavor. Tender noodles tossed in a nutty sesame-peanut dressing, with crunchy veggies and fresh herbs—it’s light enough to beat the heat, but hearty enough to hold its own at the table.

Ingredients

  • 8 oz noodles (soba & rice noodles work well)

  • 1 cup shredded carrots

  • 1 red bell pepper, thinly sliced

  • 2 green onions, sliced

  • ¼ cup chopped cilantro (optional)

  • 1 tbsp sesame seeds, for garnish

For the Sesame Dressing:

  • 3 tbsp soy sauce

  • 2 tbsp sesame oil

  • 1½ tbsp rice vinegar

  • 1 tbsp peanut butter or tahini

  • 1 tbsp honey or maple syrup

  • 1 tsp grated fresh ginger

  • 1 clove garlic, minced

  • Juice of ½ lime

  • Optional: sriracha or chili flakes, to taste

Instructions

  1. Cook the Noodles: Cook noodles according to package instructions. Drain, rinse under cold water, and set aside.

  2. Make the Dressing: In a bowl or jar, whisk together all the dressing ingredients until smooth.

  3. Toss It All Together: In a large bowl, combine the noodles, carrots, bell pepper, green onions, and cilantro (if using). Pour the dressing over and toss to coat.

  4. Chill & Garnish: Refrigerate for 15–30 minutes to let the flavors meld. Before serving, sprinkle with sesame seeds and a squeeze of lime if desired.

7. Summer Pesto Pasta Salad

summer pesto pasta salad

Servings: 4–6

This Summer Pesto Pasta Salad is what happens when garden-fresh basil meets picnic season. Tossed with juicy cherry tomatoes, creamy mozzarella, and loads of herby pesto, it’s vibrant, flavorful, and made to be served cold. Bonus: it only gets better as it sits, so it’s ideal for make-ahead gatherings.

Ingredients

  • 12 oz short pasta (fusilli, rotini, or penne)

  • 1 cup cherry tomatoes, halved

  • 1 cup mozzarella pearls or diced fresh mozzarella

  • ½ cup basil pesto (homemade or store-bought)

  • 2 tbsp olive oil

  • ¼ cup grated Parmesan cheese (optional)

  • Salt and black pepper, to taste

  • Fresh basil leaves, for garnish

Instructions

  1. Cook the Pasta: Cook pasta according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.

  2. Toss the Salad: In a large bowl, combine the cooled pasta, cherry tomatoes, and mozzarella.

  3. Add the Pesto: Stir in the pesto, olive oil, and Parmesan cheese if using. Toss gently to coat everything evenly.

  4. Season and Garnish: Season with salt and pepper to taste. Garnish with fresh basil before serving.

8. Loaded Cottage Cheese Potato Salad

cottage cheese potato salad

Servings: 4–6

This isn’t your grandma’s potato salad—but she’d probably ask for the recipe. Cottage cheese replaces most of the mayo for a lighter, protein-packed twist while still delivering the creamy texture you love. Toss in some crispy bacon, cheddar cheese, and green onions, and you’ve got a loaded baked potato in salad form—but way cooler.

Ingredients

  • 2 lbs baby potatoes, halved or quartered

  • 1 cup cottage cheese

  • ¼ cup mayonnaise (optional, for added richness)

  • ½ cup shredded cheddar cheese

  • 4 slices bacon, cooked and crumbled

  • 3 green onions, chopped

  • 1 tbsp Dijon mustard

  • 1 tbsp apple cider vinegar or lemon juice

  • Salt and black pepper, to taste

  • Extra chopped chives or parsley, for garnish

Instructions

  1. Cook the Potatoes: Boil the baby potatoes in salted water until fork-tender, about 12–15 minutes. Drain and let cool.

  2. Make the Dressing: In a bowl, mix together the cottage cheese, mayonnaise (if using), Dijon mustard, vinegar or lemon juice, salt, and pepper until creamy.

  3. Combine the Salad: In a large bowl, toss the cooled potatoes with the dressing. Fold in the cheddar, bacon, and green onions.

  4. Chill and Garnish: Refrigerate for at least 30 minutes before serving. Garnish with chives or parsley just before serving.

9. Mediterranean Rice Salad

med rice salad

Servings: 4–6

This Mediterranean Rice Salad is your shortcut to a side that’s both hearty and refreshing. Think fluffy rice, tossed with cucumbers, cherry tomatoes, olives, feta, and plenty of lemony vinaigrette. It’s great for summer barbecues, parties, and those last-minute potluck invites.

Ingredients

  • 2 cups cooked and cooled white or brown rice (make sure to always follow food safety guidelines when cooling rice!) 

  • 1 cup cherry tomatoes, halved

  • 1 cucumber, diced or chopped

  • ½ cup kalamata olives, sliced (or leave them whole if you prefer) 

  • ½ cup crumbled feta cheese

  • ¼ cup red onion, finely chopped

  • ¼ cup chopped fresh parsley

  • 1 tbsp chopped fresh mint (optional)

For the Dressing:

  • ¼ cup olive oil

  • 2 tbsp lemon juice

  • 1 tsp red wine vinegar

  • 1 garlic clove, minced

  • Salt and black pepper, to taste

Instructions

  1. Cook and Cool the Rice: Prepare the rice ahead of time and let it cool completely.

  2. Chop and Combine: In a large bowl, combine the rice, tomatoes, cucumber, olives, feta, red onion, parsley, and mint (if using).

  3. Mix the Dressing: In a small bowl or jar, whisk together the olive oil, lemon juice, red wine vinegar, garlic, salt, and pepper.

  4. Toss and Serve: Pour the dressing over the salad and toss gently until evenly coated. Chill for 30 minutes if you have time, or serve right away.

10. Whipped Feta with Roasted Tomatoes

whipped feta with roasted tomatoes

Servings: 4–6 (as a side or dip)

This Whipped Feta with Roasted Tomatoes is the kind of dish that looks fancy but is wildly simple to pull together. The creamy, tangy whipped feta pairs perfectly with sweet, juicy roasted cherry tomatoes and a drizzle of olive oil. Serve it with crusty bread or pita chips and watch it disappear in minutes.

Ingredients

For the Whipped Feta:

  • 8 oz feta cheese

  • ⅓ cup plain Greek yogurt

  • 1 tbsp olive oil

  • 1 tsp lemon juice

  • Black pepper, to taste

For the Roasted Tomatoes:

  • 1 pint cherry tomatoes

  • 2 tbsp olive oil

  • 1 garlic clove, minced

  • Salt and pepper, to taste

  • Optional: fresh thyme or rosemary sprigs

For Serving:

  • Crusty bread, pita chips, or crostini

  • Extra olive oil and fresh herbs, for garnish

Instructions

  1. Roast the Tomatoes: Preheat oven to 400°F (200°C).
    Toss cherry tomatoes with olive oil, garlic, salt, pepper, and herbs if using. I like to cut some in half, and leave some whole. Spread on a baking sheet and roast for 15–20 minutes, or until tomatoes are soft and slightly blistered.

  2. Make the Whipped Feta: In a food processor, combine feta, Greek yogurt, olive oil, and lemon juice. Blend until smooth and creamy. Season with black pepper to taste.

  3. Assemble and Serve: Spread whipped feta on a serving plate or shallow bowl. Top with warm roasted tomatoes and their juices. Drizzle with olive oil, sprinkle with fresh herbs if desired, and serve with toasted bread or crackers.

11. Chickpea, Cucumber & Feta Salad

chickpea cucumber feta salad

Servings: 4

This Chickpea, Cucumber & Feta Salad is a no-fuss side that somehow checks all the boxes: crisp, creamy, tangy, and satisfying. It’s loaded with protein-packed chickpeas, crunchy cucumbers, briny feta, and a punchy lemon dressing. It’s the kind of salad that goes with everything—and disappears quickly.

Ingredients

  • 1 (15 oz) can chickpeas, drained and rinsed

  • 1 large cucumber, diced

  • ½ cup crumbled feta cheese

  • ¼ red onion, finely chopped

  • 2 tbsp fresh parsley, chopped

  • Juice of 1 lemon

  • 2 tbsp olive oil

  • Salt and black pepper, to taste

Instructions

  1. Mix the Base: In a large bowl, combine the chickpeas, cucumber, feta, red onion, and parsley.

  2. Dress It Up: In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

  3. Toss and Serve: Pour the dressing over the salad and toss gently to combine. Chill for 10–15 minutes if desired, or serve immediately.

12. Tortellini Pasta Salad

tortellini pasta salad

Servings: 4–6

This Tortellini Pasta Salad is what you get when your summer salad decides to go full comfort food. It’s loaded with cheese-stuffed tortellini, cherry tomatoes, salami, olives, and fresh mozzarella, all tossed in a punchy Italian-style vinaigrette. It’s bold, satisfying, and the first thing to disappear at any potluck.

Ingredients

  • 1 (20 oz) package refrigerated cheese tortellini

  • 1 cup cherry tomatoes, halved

  • ½ cup black or green olives, sliced

  • ½ cup mini mozzarella balls (bocconcini), halved if large

  • ½ cup sliced salami or pepperoni

  • ¼ cup red onion, thinly sliced

  • 2 tbsp chopped fresh basil

For the Dressing:

  • ¼ cup olive oil

  • 2 tbsp red wine vinegar

  • 1 tsp Dijon mustard

  • ½ tsp dried oregano

  • Salt and black pepper, to taste

Instructions

  1. Cook the Tortellini: Cook tortellini according to package instructions. Drain and rinse under cold water to cool completely.

  2. Combine the Salad: In a large bowl, toss together the cooked tortellini, tomatoes, olives, mozzarella, salami, red onion, and basil.

  3. Whisk the Dressing: In a small bowl or jar, combine olive oil, vinegar, Dijon, oregano, salt, and pepper. Whisk or shake until well combined.

  4. Toss and Chill: Pour the dressing over the salad and toss gently to coat. Chill for at least 30 minutes before serving.

13. Gnocchi Antipasto Salad

gnocchi antipasto salad

Servings: 4–6

Pasta salad just got a major upgrade. This Gnocchi Antipasto Salad swaps in tender pan-seared gnocchi for traditional noodles and loads it up with all the Italian deli essentials: salami, mozzarella, olives, cherry tomatoes, and a zesty Italian dressing. It’s hearty, flavor-packed, and basically a charcuterie board in summer salad form.

Ingredients

  • 1 (16 oz) package shelf-stable gnocchi

  • 1 tbsp olive oil (for sautéing)

  • 1 cup cherry tomatoes, halved

  • ½ cup mini mozzarella balls (bocconcini), halved if large

  • ½ cup sliced black or green olives

  • ½ cup sliced pepperoncini (optional)

  • ½ cup chopped salami or pepperoni

  • ¼ cup red onion, thinly sliced

  • 2 tbsp chopped fresh basil

For the Dressing:

  • 3 tbsp olive oil

  • 1½ tbsp red wine vinegar

  • 1 tsp Dijon mustard

  • ½ tsp dried oregano

  • Salt and pepper, to taste

Instructions

  1. Cook the Gnocchi: Heat olive oil in a skillet over medium heat. Add the gnocchi and cook for 5–7 minutes, stirring occasionally, until golden and slightly crispy. Let cool slightly.

  2. Mix the Salad: In a large bowl, combine the gnocchi, cherry tomatoes, mozzarella, olives, pepperoncini, salami, red onion, and basil.

  3. Make the Dressing: In a small jar or bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, oregano, salt, and pepper.

  4. Toss and Chill: Pour the dressing over the salad and toss to coat. Serve warm, room temperature, or chilled—this one plays well at any temp.

14. Caprese Loaded Focaccia

caprese loaded focaccia

Servings: 6–8

Take everything you love about a classic Caprese salad—juicy tomatoes, creamy mozzarella, fresh basil, and a balsamic drizzle—and layer it generously over warm, golden store-bought focaccia. The result? A summer-ready, carb-loaded side dish that eats like a flatbread but feels like a celebration.

Ingredients

  • 1 large sheet of ready-made focaccia (about 10×14 inches)

  • 1½ cups cherry tomatoes, halved

  • 8 oz fresh mozzarella, torn or sliced

  • ½ cup fresh basil leaves

  • 2 tbsp olive oil

  • Salt and black pepper, to taste

  • 1–2 tbsp balsamic glaze, for drizzling

  • Optional: flaky sea salt, for garnish

Instructions

  1. Warm the Focaccia: Preheat the oven to 375°F (190°C). Place the focaccia on a baking sheet and warm for 8–10 minutes, or until heated through and lightly crisp on the edges.

  2. Prep the Toppings: While the focaccia warms, slice the cherry tomatoes, tear the mozzarella, and pick your basil leaves.

  3. Assemble the Caprese Topping: Remove the focaccia from the oven and brush with olive oil. Arrange the mozzarella evenly across the top, followed by the tomatoes. Sprinkle with salt and pepper.

  4. Finish with Basil and Balsamic: Scatter the fresh basil over the top and drizzle generously with balsamic glaze. Add a pinch of flaky salt if using.

  5. Slice and Serve: Cut into squares or strips and serve warm or at room temperature.

15. Marinated Mozzarella with Citrus & Herbs

marinaded mozzarella

Servings: 4–6

This Marinated Mozzarella is a low-effort, high-impact side that screams summer. Soft mozzarella balls get bathed in a mix of citrus zest, fresh herbs, and good olive oil, picking up layers of flavor with every passing minute. Serve it as a side, starter, or part of a picnic board—just don’t expect leftovers.

Ingredients

  • 8 oz mozzarella balls (ciliegine or bocconcini), drained

  • Zest of 1 lemon

  • Zest of 1 orange

  • 2 tbsp fresh basil, torn

  • 1 tbsp fresh thyme leaves

  • 1 tbsp fresh parsley, chopped

  • 1 garlic clove, thinly sliced

  • ½ tsp chili flakes (optional)

  • ½ cup extra virgin olive oil

  • Salt and pepper, to taste

Instructions

  1. Combine the Marinade: In a medium bowl or jar, mix together lemon zest, orange zest, herbs, garlic, chili flakes (if using), and olive oil. Add salt and pepper to taste.

  2. Add the Mozzarella: Gently stir in the mozzarella balls until fully coated. Cover and refrigerate for at least 30 minutes, or up to 24 hours for deeper flavor.

  3. Serve and Snack: Let come to room temperature before serving so the olive oil isn’t too firm. Serve with toothpicks, crusty bread, or as part of an antipasto spread.

16. Cheesy Asparagus Foil Packs

cheesy asparagus foil packs

Servings: 4

These Cheesy Asparagus Foil Packs are a low-effort, high-reward side dish that’s perfect for summer dining. Tender asparagus spears, seasoned and topped with melted cheese, get steamed to perfection in their own foil pouch. The result is melty, garlicky, veggie goodness with minimal cleanup.

Ingredients

  • 1 lb asparagus, woody ends trimmed

  • 1 tbsp olive oil

  • 1 garlic clove, minced

  • ½ tsp salt

  • ¼ tsp black pepper

  • 1 cup shredded mozzarella (or cheddar, or a mix)

  • ¼ cup grated Parmesan

  • Optional: red pepper flakes, lemon zest, or chopped parsley for garnish

Instructions

  1. Preheat Grill or Oven: Heat your grill to medium-high or your oven to 400°F (200°C).

  2. Assemble the Foil Packs: Tear 4 large sheets of aluminum foil. Divide asparagus evenly among them.
    Drizzle with olive oil, sprinkle with garlic, salt, and pepper. Top with mozzarella and a sprinkle of Parmesan.

  3. Seal and Cook: Fold the foil around the asparagus to form a sealed packet. Grill or bake for 12–15 minutes, or until the asparagus is tender and cheese is melted.

  4. Serve and Garnish: Carefully open the packs (watch the steam!), and garnish with red pepper flakes, lemon zest, or parsley, if using.

17. Tropical Slaw with Pineapple & Coconut

tropical slaw with pineapple and coconut

Servings: 4–6

This Tropical Slaw with Pineapple & Coconut is the cool, crunchy side your summer plate has been waiting for. Packed with shredded cabbage, sweet pineapple, and a hint of toasted coconut, it’s tossed in a light, creamy-lime dressing that’s bright, tangy, and beachy in all the right ways. Perfect alongside grilled chicken, fish tacos, or straight from the bowl.

Ingredients

  • 4 cups shredded cabbage (green, purple, or a mix)

  • 1 cup fresh pineapple, diced

  • ¼ cup shredded coconut (toasted, optional)

  • 1 carrot, julienned or shredded

  • 2 green onions, sliced

  • ¼ cup chopped cilantro (optional)

For the Dressing:

  • ¼ cup mayonnaise

  • 2 tbsp Greek yogurt (or more mayo)

  • 1 tbsp lime juice

  • 1 tsp honey or maple syrup

  • Salt and pepper, to taste

Instructions

  1. Prep the Veggies: In a large bowl, combine the shredded cabbage, pineapple, carrot, green onions, coconut, and cilantro if using.

  2. Make the Dressing: In a small bowl, whisk together the mayonnaise, Greek yogurt, lime juice, honey, salt, and pepper.

  3. Toss It All Together: Pour the dressing over the slaw and toss until everything is evenly coated.

  4. Chill and Serve: Refrigerate for at least 15–30 minutes to let the flavors meld. Give it a quick toss before serving.

18. Roasted Carrot Fries with Yogurt Harissa Dip

roasted carrot fries

Servings: 4

These Roasted Carrot “Fries” are sweet, savory, and just crisp enough to feel indulgent—without any deep frying required. Paired with a creamy, smoky yogurt harissa dip, they’re the kind of side that doubles as a summer snack or appetizer, and disappears faster than you’d expect.

Ingredients

For the Carrot Fries:

  • 1 lb carrots, peeled and cut into fry-sized sticks

  • 1½ tbsp olive oil

  • ½ tsp smoked paprika

  • ½ tsp garlic powder

  • Salt and pepper, to taste

For the Yogurt Harissa Dip:

  • ½ cup plain Greek yogurt

  • 1–2 tsp harissa paste (adjust to taste)

  • 1 tsp lemon juice

  • Pinch of salt

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  2. Season the Carrots: In a bowl, toss carrot sticks with olive oil, smoked paprika, garlic powder, salt, and pepper.

  3. Roast: Spread the carrots in a single layer on the baking sheet. Roast for 20–25 minutes, flipping once halfway through, until golden and slightly crispy on the edges.

  4. Make the Dip: In a small bowl, mix Greek yogurt, harissa, lemon juice, and salt until smooth.

  5. Serve: Serve the warm carrot fries with the yogurt harissa dip on the side.

19. Balsamic Berry & Basil Couscous

balsamic berry couscous

Servings: 4–6

This Balsamic Berry & Basil Couscous is where sweet meets savory in the most summer-appropriate way possible. Juicy mixed berries, fragrant fresh basil, and chewy pearl couscous come together in a light balsamic glaze that’s equal parts elegant and easy. It’s unexpected, refreshing, and perfect for picnics or alongside grilled proteins. Trust me, it really works!

Ingredients

  • 1 cup pearl couscous (also known as Israeli couscous)

  • 1½ cups water or vegetable broth

  • 1 cup mixed berries (blueberries, sliced strawberries, raspberries)

  • ¼ cup fresh basil, chopped or torn

  • 2 tbsp olive oil

  • 1½ tbsp balsamic glaze (plus extra for drizzling)

  • Salt and pepper, to taste

  • Optional: crumbled goat cheese or feta for garnish

Instructions

  1. Cook the Couscous: In a medium saucepan, bring water or broth to a boil. Stir in the pearl couscous, reduce heat, cover, and simmer for 8–10 minutes, or until tender. Fluff with a fork and let cool.

  2. Assemble the Salad: In a large bowl, combine the cooled couscous with mixed berries and fresh basil.

  3. Dress It Up: Drizzle with olive oil and balsamic glaze, then season with salt and pepper to taste. Toss gently to combine.

  4. Finish and Serve: Optional: sprinkle with crumbled goat cheese or feta, and add an extra drizzle of balsamic glaze just before serving.

20. Chili-Lime Watermelon Fries

chili lime watermelon fries

Servings: 4

Sweet, salty, and just a little spicy—Chili-Lime Watermelon Fries are your new go-to for no-cook summer snacking. Crisp watermelon sticks get dusted with chili powder, splashed with lime juice, and finished with a sprinkle of flaky sea salt. It’s hydrating, refreshing, and wildly addicting. Bonus: it doubles as a healthy appetizer and a palate cleanser.

Ingredients

  • 4 cups seedless watermelon, cut into thick fry-like sticks

  • Juice of 1 lime

  • ½ tsp chili powder (adjust to taste)

  • Flaky sea salt, to taste

  • Optional: fresh mint or cilantro, finely chopped, for garnish

Instructions

  1. Cut the Watermelon: Slice watermelon into thick sticks, like oversized fries. Place on a serving platter or in a shallow bowl.

  2. Add the Flavor: Squeeze lime juice evenly over the watermelon. Sprinkle with chili powder and flaky sea salt.

  3. Garnish and Serve: Top with a little mint or cilantro if you like. Serve immediately while cold and crisp.

21. Grilled Peach and Burrata Crostini

peach and burrata crostini

Servings: 4–6 (as an appetizer or side)

This Grilled Peach and Burrata Crostini is what happens when summer gets a little fancy but keeps things chill. Smoky-sweet peaches, creamy burrata, and toasty bread come together with a drizzle of honey and a touch of basil. It’s the kind of side that turns heads and disappears quickly—especially with wine nearby.

Ingredients

  • 1 baguette, sliced into ½-inch rounds

  • 2 ripe peaches, pitted and sliced

  • 1 tbsp olive oil (for brushing)

  • 1 ball burrata cheese (about 4 oz), torn

  • 1 tbsp honey

  • Fresh basil leaves, torn

  • Flaky sea salt and black pepper, to taste

  • Optional: balsamic glaze, for drizzling

Instructions

  1. Toast the Bread: Preheat a grill or grill pan over medium heat. Brush baguette slices lightly with olive oil and grill for 1–2 minutes per side until toasted with grill marks. Set aside. Alternatively, you can toast in a toaster. 

  2. Grill the Peaches: Brush peach slices with a little oil and grill for 1–2 minutes per side, just until lightly charred and tender.

  3. Assemble the Crostini: Top each toasted baguette slice with a piece of burrata, followed by a grilled peach slice (or more, depending on the size of your baguette slices). Drizzle with honey, add a pinch of sea salt, and some black pepper.

  4. Garnish and Serve: Finish with fresh basil and an optional balsamic glaze drizzle. Serve warm or at room temp.

And there you have it—21 summer side dishes that know how to show up and show off. Whether you’re grilling, picnicking, or potluck-hopping, these fresh and flavorful sides have you covered. Which ones will you be trying? Don’t forget to tag me in your photos on Instagram @slimmingviolet! 

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