21 Summer Sides to Serve With Grilled Mains and Casual Meals
A warm evening with the grill on can still leave you looking for something to serve besides the main dish. Pick one side that matches the food you already have, whether the plate could use something crisp, creamy, or hearty. Use it with grilled dinners, backyard plates, or a casual meal that needs one more dish.
Asian Cucumber Salad Jar
Thinly sliced cucumbers make Asian Cucumber Salad Jar a two-serving side with a 2-hour, 10-minute total time. Red onion, rice vinegar, soy sauce, sesame oil, brown sugar, garlic, red pepper flakes, sesame seeds, and green onion fill the jar. Most of the schedule is refrigerator time, which lets the vegetables absorb the dressing while staying cold. Serve it with grilled shrimp, chicken, rice bowls, noodles, burgers, or lettuce wraps.
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Charred Grilled Peppers
Fifteen minutes is enough for Charred Grilled Peppers to turn two bell peppers into four servings. Olive oil, sea salt, black pepper, optional oregano, and garlic season the halves before they cook directly on a grill or grill pan. The skins blister while the flesh softens, and the peppers can be served warm or at room temperature. Add them beside burgers, sausages, chicken, steak, sandwiches, or pasta salad.
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Mediterranean Orzo Salad
Orzo gives Mediterranean Orzo Salad enough weight for six servings after 1 hour 20 minutes, including chilling time. Baby spinach, red bell pepper, red onion, cucumber, green olives, Kalamata olives, feta, lemon, olive oil, canola oil, and Italian seasoning fill the bowl. Cooling the pasta before mixing keeps the vegetables firm and the cheese intact. Serve it with grilled chicken, shrimp, salmon, burgers, lamb, or pita.
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Baked Zucchini
Roasted vegetable sticks make Baked Zucchini a four-serving side in 30 minutes. Three zucchinis are coated with olive oil, Italian seasoning, garlic powder, salt, and pepper before baking on a parchment-lined sheet. Lemon wedges and chopped herbs finish the tray after the edges turn golden and slightly crisp. Pair it with grilled pork, chicken, salmon, steak, burgers, or a pasta-based main.
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Tabbouleh
Parsley carries Tabbouleh through a one-hour recipe that makes four servings, including chill time. Cooked bulgur, English cucumber, tomato, mint, scallions, olive oil, lemon juice, garlic, coriander, cinnamon, and salt create the finely chopped salad. Cooling the grain before combining it with the herbs prevents wilting and keeps the bowl fresh. Serve it with grilled chicken, shrimp, falafel, salmon, kebabs, pita, or hummus.
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Broccoli Salad
Raw florets keep Broccoli Salad crisp through a 15-minute recipe that serves six. Red onion, dried cranberries, sunflower seeds, cooked bacon, mayonnaise, apple cider vinegar, sugar, salt, and pepper add sweet, salty, and creamy elements. The bowl can chill before dinner without losing the sturdy texture that works well at a cookout. Serve it with barbecue chicken, pork chops, burgers, sandwiches, corn, ribs, or grilled salmon.
Get the Recipe: Broccoli Salad
Vegetable Fritters
Shredded vegetables turn Vegetable Fritters into six servings in 25 minutes. Zucchini, carrots, sweet corn, garlic, flour, baking powder, eggs, scallions, red pepper flakes, salt, and pepper form the batter before frying in olive oil. Each patty cooks for two to three minutes per side until the outside is browned. Serve them with yogurt sauce, sour cream, garlic aioli, grilled chicken, burgers, or a large salad.
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Waldorf Salad
Apples, grapes, and celery give Waldorf Salad six servings in only 10 minutes. Walnuts or pecans add crunch, while mayonnaise, lemon juice, sugar, and salt create a light coating rather than a heavy pool of dressing. No cooking is required, and the salad can be chilled for a few hours before serving. Spoon it beside grilled chicken, pork, ham, sandwiches, burgers, or a plate of summer fruit.
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Red Cabbage Coleslaw
Shredded vegetables make Red Cabbage Coleslaw an eight-serving side with 10 minutes of active preparation. Red cabbage, carrots, red onion, cilantro, dill, apple cider vinegar, sugar, and either olive oil or mayonnaise create the colorful bowl. An hour in the refrigerator gives the dressing time to soften the cabbage slightly without removing its crunch. Serve it with barbecue, burgers, pulled pork, grilled chicken, tacos, or sandwiches.
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Chicken Caesar Pasta Salad
Chicken and penne make Chicken Caesar Pasta Salad substantial enough for six servings in 30 minutes. Romaine, cherry tomatoes, red bell pepper, croutons, Parmesan, seasoned chicken, and a sour cream-based Caesar dressing fill the bowl. Keeping the lettuce and croutons separate until serving helps them stay crisp during make-ahead preparation. Serve it as a hearty side with grilled vegetables, corn, sandwiches, fruit, or another cookout main.
Get the Recipe: Chicken Caesar Pasta Salad
Crunchy Onion Rings
Thick onion slices give Crunchy Onion Rings eight servings in 30 minutes. Flour, baking powder, salt, paprika, egg, milk, optional breadcrumbs, and frying oil create the batter and crisp coating. The rings fry in batches at about 350°F until both sides turn golden, then drain on paper towels. Bring them out with burgers, grilled chicken, steak sandwiches, hot dogs, barbecue sauce, herbed mayonnaise, or spiced ketchup.
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Bacon Ranch Pasta Salad
Rotini catches the creamy dressing in Bacon Ranch Pasta Salad, a six-serving side with a 1-hour, 25-minute total time. Bacon, cheddar, cherry tomatoes, peas, red onion, green onions, celery, parsley, mayonnaise, sour cream, ranch seasoning, garlic powder, and onion powder fill the bowl. The one-hour chill helps the dressing settle around the pasta and vegetables. Serve it with burgers, grilled chicken, ribs, sandwiches, steak, or hot dogs.
Get the Recipe: Bacon Ranch Pasta Salad
Zucchini Fries
Panko-coated sticks make Zucchini Fries a six-serving side in 35 minutes. Zucchini, flour, paprika, black pepper, eggs, breadcrumbs, olive oil, salt, and lemon wedges create the crisp exterior and tender center. The pieces fry for roughly two to three and a half minutes per side in batches, then drain before serving. Add ranch, marinara, garlic sauce, burgers, grilled pork, chicken, steak, or fish tacos.
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Crunchy Korean Cucumber Salad That’s Addictive
Salted cucumbers give Crunchy Korean Cucumber Salad That’s Addictive four cold servings in 35 minutes. Korean cucumbers, gochugaru, scallion, garlic, rice wine vinegar, sugar, sesame seeds, sesame oil, and salt create the spicy dressing. Most of the time is spent drawing moisture from the cucumber, which keeps the final salad from becoming watery. Serve it with fried rice, grilled chicken, beef, noodles, burgers, or vegetable stir-fry.
Get the Recipe: Crunchy Korean Cucumber Salad That’s Addictive
Garlic Parmesan Smashed Potatoes
Boiled baby potatoes become Garlic Parmesan Smashed Potatoes, a six-serving side with a one-hour total time. Olive oil, butter, garlic powder, black pepper, Parmesan, salt, and parsley cover the flattened potatoes before two baking stages. Smashing creates more exposed surface for browned edges while the centers remain soft. Serve them with grilled steak, chicken, salmon, pork chops, burgers, or a green salad.
Get the Recipe: Garlic Parmesan Smashed Potatoes
Egg Fried Rice
Cooked jasmine rice makes Egg Fried Rice a four-serving side in 25 minutes. Eggs, vegetable oil, green onions, soy sauce, and sesame oil join the cooled grains in a wok or large skillet. The rice cooks for a few minutes after the sauce goes in, developing a lightly crisp and golden texture. Serve it with grilled chicken, shrimp, kebabs, steamed vegetables, stir-fry, or cucumber salad.
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Chickpea Salad with Roasted Peppers
Canned beans help Chickpea Salad with Roasted Peppers reach four servings in 10 minutes. Roasted red bell peppers, parsley, red onion, toasted almonds, olive oil, lemon juice, garlic, capers, Dijon mustard, salt, and pepper fill the bowl. The salad can be served immediately or chilled, and its vinaigrette holds up well during travel. Pair it with grilled vegetables, chicken, fish, pita, crackers, burgers, or sandwiches.
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Rice Pilaf
Butter-toasted grains make Rice Pilaf a six-serving side in 35 minutes. Onion, garlic, long-grain rice, slivered almonds, dried cranberries, vegetable broth, and green onions cook in one covered skillet. The nuts and fruit add texture and make the rice more substantial than a plain steamed bowl. Serve it with grilled chicken, shrimp, steak, salmon, kebabs, roasted vegetables, or a simple cucumber salad.
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Patatas Bravas
Double-fried potatoes make Patatas Bravas a six-serving side in 40 minutes. Onion, garlic, vegetable broth, flour, sweet paprika, hot paprika, olive oil, salt, and frying oil create the potatoes and smooth brava sauce. The first fry cooks the centers, while a hotter second fry turns the edges crisp before the sauce goes on. Serve them with grilled skewers, sandwiches, chicken, steak, seafood, or a tapas-style spread.
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Mushroom Risotto
Arborio rice and several mushroom varieties give Mushroom Risotto four servings in 50 minutes. Cremini, portobello, dried porcini, garlic, rosemary, butter, broth, wine, nuts, and Parmesan build the creamy pan of rice. Gradually adding hot liquid and stirring allows the starch to thicken the risotto without relying on a separate sauce. Serve smaller portions beside grilled chicken, steak, salmon, asparagus, green beans, or salad.
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Charred Mexican Street Corn
Eight ears of corn make Charred Mexican Street Corn six servings in 30 minutes. Vegetable oil, sour cream or crema, mayonnaise, lime juice, garlic, cotija, cilantro, Tajín, salt, and pepper cover the grilled cobs. Brief boiling helps the kernels cook through before the grill adds char along the edges. Serve the corn with tacos, burgers, hot dogs, chicken, ribs, steak, or grilled seafood.
Get the Recipe: Charred Mexican Street Corn
