79 Summer Side Dishes For Park Picnics and Backyard Barbecues
Nobody wants to be stuck in a kitchen when they could be soaking up sunshine. So this year, our cooking motto is simple: Stick to produce-packed summer side dishes that can be easily made in advance or thrown together fast. After all, you don't have to do much to peak-season vegetables to make them taste amazing. Whether you're looking for something light to snack on while the grill heats up or gearing up for an all-day, multi-course picnic marathon, these spicy slaws, marinated veggies, and juicy fruit salads have your back. You might not even want to save room for the main course.
Photo by Emma Fishman, Plates by Meilen Ceramics1/79Healthyish Chicken Salad
This is the summery chicken salad you could eat plate after plate of without feeling like you’ve downed a jar of mayonnaise—because you didn't!
- Photographs by Laura Murray, food styling by Rose Daniels and Yia Vang2/79
Sweet and Spicy Cucumber Salad
Spicy, funky, and sweet!
- Photo by Alex Lau, Food Styling by Susie Theodorou, Prop Styling by Aneta Florczyk3/79
Flatbread With Avocado and Scallion Salsa
This is obviously a riff on avocado toast, but 10x better because homemade flatbread beats toast any day.
- Photo by Emma Fishman, Food Styling by Sue Li4/79
Zucchini-Lentil Fritters With Lemony Yogurt
These crispy, crackly zucchini fritters take inspiration from the traditional Bengali onion snacks piyaju.
- Photo by Emma Fishman5/79
Collard Greens Salad With Fried Plantain and Sumac
If you thought collards were only for braising, this bright and tangy collard salad will change your mind.
- Photo by Alex Lau, Food Styling by Susie Theodorou, Prop Styling by Aneta Florczyk6/79
Radishes With Crème Fraîche and Furikake
This DIY furikake is just five ingredients and you can use it on nearly everything.
- Photo by Laura Murray, food styling by Rebecca Jurkevich, prop styling by Sophie Strangio7/79
Crunchy Pickle Salad
This is the barbecue side dish you didn't know you needed: crunchy sour pickles, toasty walnuts, and fresh fennel and dill are a match made in backyard heaven.
- Photo by Alex Lau, Food Styling by Susie Theodorou, Prop Styling by Aneta Florczyk8/79
Charred Peppers With Lemon Ricotta and Cucumbers
There’s a huge texture thing going on here with silky, smoky charred peppers and crisp, crunchy cucumbers.
- Photo by Chelsie Craig, Food Styling by Michelle Gatton9/79
Big Green Lentil Salad
Cool yogurt, crunchy seeds, and avocado turn lentils into a lunch salad you’ll actually be excited to eat.
- Photo by Chelsie Craig, Food Styling by Maggie Ruggiero10/79
Coconut-Creamed Corn and Grains
Turmeric, chiles, and chewy-nutty cooked grains balance the sweetness of fresh corn in this loose vegan riff on creamed corn.
- Photo by Emma Fishman, Plates by Meilen Ceramics11/79
Olive Oil Galette With Spicy Greens
While butter is the usual choice for galette or pie dough, a combination of olive oil and yogurt gives this crust a flaky texture and a golden brown color when baked. If the dough is a little crumbly when rolling it out, don’t worry: Just patch it back up.
- Photo by Alex Lau, prop styling by Kendra Smoot12/79
Big Beans and Tomato Vinaigrette
The cold bean salad you’ve been craving this summer. Buttery big beans and a garlicky tomato dressing.
- Photo by Emma Fishman, Food Styling by Pearl Jones13/79
Broccoli Spoon Salad With Warm Vinaigrette
This salad puts all the best textures on a spoon: crisp, raw broccoli; chewy, sticky dates; and crunchy toasted pistachios. The ras-el-hanout, a Moroccan spice blend featuring aromatic and warm spices, adds a smoky depth to the bright citrusy dressing, which soaks into the broccoli as it sits. Don’t have ras-el-hanout? Garam masala, baharat, or curry powder will also work. And if you’re a meal prepper, this is a great make-ahead salad—it only gets better with a little time.
- Photograph by Laura Murray. Food Styling by Yekaterina Boytsova14/79
Ranch Fun Dip
Guaranteed to make any raw vegetable taste good.
- 15/79
Stir-Fried Eggplant With Basil and Chiles
August is peak eggplant season; look for Japanese and Chinese eggplants for this stir-fry recipe.
- Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Aneta Florczyk16/79
New-and-Improved Greek Salad
The method for marinating the feta is also a good trick for other fresh cheeses—try goat, mozzarella, or paneer.
- Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Sophie Strangio17/79
Cabbage Slaw With Charred Scallions and Lime Dressing
This is a spicy slaw, but charred scallions give it deep, toasty flavor.
- Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Elizabeth Jaime18/79
Charred Leeks With Honey and Vinegar
This recipe is all about the technique. Once you learn it, you’ll be doing it over and over again.
- Photographs by Laura Murray, food styling by Rose Daniels and Yia Vang19/79
Potluck Chopped Salad
This style of chopped salad is a staple of Hmong potlucks. This recipe, from chef Yia Vang, is packed with crunchy vegetables and tossed with a creamy-umami dressing.
- Photo by Alex Lau, prop styling by Kendra Smoot20/79
Cucumber and Peach Salad with Herbs
You can use various heirloom cucumbers for this savory-sweet salad recipe; if you can find them, flaunt them.
- Photographs by Laura Murray, food styling by Rose Daniels and Yia Vang21/79
Blistered Green Beans With Fried Shallots
It’s impossible to stop eating these green beans.
- Photo by Alex Lau, Styling by Sue Li22/79
Potato Salad with Mustard Sauce and Watercress
Peewee Dutch Yellow Potatoes are the perfect tiny potato for this recipe, but if you can’t find them, just use the smallest fingerling or Yukon Gold potatoes you can buy.
- Photo by Gentl and Hyers, food styling by Susie Theodorou, prop styling by Nina Lalli23/79
Pomegranate-Parsley Tabbouleh
Soaking softens whole grains and shortens cooking time; feel free to sub farro, brown rice, or barley.
- PHOTO BY ALEX LAU, FOOD STYLING BY ANDY BARAGHANI24/79
Tomato Salad With Pine Nuts and Pomegranate Molasses
The secret weapon in this summery salad is the golden raisins: They're soaked in apple cider vinegar, which not only sweetens the vinegar but also transforms them into plump, sweet-tart balloons that stand up against the rich and buttery pine nuts.
- Photo by Chelsie Craig, food styling by Alison Attenborough25/79
Saag Paneer, But With Feta
This riff on the classic dish swaps paneer out for salty chunks of feta (but keeps the garlicky spiced spinach sauce).
- Photo by Alex Lau, food styling by Andy Baraghani26/79
Cabbage Tabbouleh
This salad is crunchy, herby, cooling, and refreshing. To add some heat between bites, serve fresh green chiles for nibbling alongside.
- Photo by Alex Lau, food styling by Andy Baraghani, prop styling by Emily Eisen27/79
Grilled Carrots With Avocado and Mint
You actually don’t have to bother with peeling the carrots for this recipe—not only do the thin skins pack lots nutrients, but you’ll also get a better char with them on.
- Photo by Alex Lau, Food Styling by Rebecca Jurkevich28/79
Radish Rainbow Salad
A colorful, stunning (and dead simple) salad made with a farmers’ market bounty of different radishes.
- Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Amy Wilson29/79
Charred Cabbage With Goat Cheese Raita and Cucumbers
Garnish with crushed Corn Nuts, win summer.
- Alex Lau30/79
Udon With Chicken and Garlicky Peanut Dressing
This colorful cold noodle salad is infinitely riffable and superbly delicious, thanks to a big-flavor dressing you’re gonna want to have on hand all the time.
- Photo by Alex Lau, Food Styling by Susie Theodorou31/79
Sweet and Spicy Grilled Summer Squash
The crosshatch pattern isn’t just for show (even though it does look cool)!
- Photo by Alex Lau, Food Styling by Sue Li32/79
Roasted Pepper Caprese
The hands-off approach for this summery caprese recipe means no blistering the peppers on the stovetop!
- Photo by Chelsie Craig, food styling by Molly Baz, prop styling by Emily Eisen33/79
Marinated Zucchini With Hazelnuts and Ricotta
Zucchini is anything but boring when bathed in a kicky vinaigrette.
- Photo by Alex Lau, Food Styling by Sue Li34/79
Summer Beans With Miso Butter
The perfect recipe for any type of beautiful summer bean you buy at the farmers' market!
- Alex Lau35/79
Honeydew and Fennel Salad With Basil
If you have a perfectly ripe melon—great! If you don’t, no worries. The salt, acid, and a bit of heat here will give life to lackluster specimens.
- Photo by Heidi's Bridge36/79
Red Snapper, Shrimp, and Watermelon Ceviche
The ceviche at Lil' Deb's Oasis in Hudson, NY, changes on a daily basis in an ever-evolving experiment of colors and flavors. The restaurant uses only locally caught fresh fish, so, in order to re-create at home, buy the highest-quality ingredients you can find.
- Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Aneta Florczyk37/79
Cantaloupe With Sugar Snap Peas and Ricotta Salata
Salty and sweet, crunchy and juicy, this throw-it-together summer side has it all.
- Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Aneta Florczyk38/79
Honeydew, Jicama, and Mango Salad
Don’t worry about removing all of the melon seeds in this take on the popular Mexican street snack—they’re edible and add a little crunch.
- Alex Lau39/79
Ramen With Steak and Sesame-Ginger Dressing
This cold noodle salad can be customized however you want, but it's all about that sesame dressing.
- 40/79
Charred and Raw Corn Salad
All the things that you love about elote (Mexican grilled corn), now in a convenient tossed-together form.
- Alex Lau41/79
Shaved Squash Salad with Tomatoes and Ricotta Salata
The juices from the tomatoes, squash, and dressing make for a magical combination—you’ll need crusty bread to soak it up with.
- Alex Lau42/79
Rice Noodles With Shrimp and Coconut-Lime Dressing
This colorful cold noodle salad is infinitely riffable.
- Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Amy Wilson43/79
Grilled Summer Squash and Red Onion With Feta
Say it with us: No more squishy, bland summer squash!
- Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Aneta Florczyk44/79
Honeydew Salad With Ginger Dressing and Peanuts
Just the side your barbecue ribs are looking for, this all-green salad gets a kick from serrano, ginger, and just a hint of fish sauce.
- Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Aneta Florczyk45/79
Tomato-Watermelon Salad With Turmeric Oil
Red, juicy, and sweet, tomatoes and watermelon are soul mates, and they both need salt, spice, and fat to reach their full potential.
- Photo by Alex Lau, food styling by Chris Morocco and Tom Cunanan, prop styling by Elizabeth Jaime46/79
Cucumber and Onion Salad
Cool, crunchy, and a bit sweet, this salad is meant to quench the fire from all the other dishes on the table.
- Photo by Alex Lau, food styling by Alison Attenborough, prop styling by Heather Greene47/79
Watermelon With Lime Dressing and Peanuts
The jagged, irregular chunks of fruit in this salad recipe make it clear that something unexpected is about to happen.
- Photo by Laura Murray, styling by Judy Mancini48/79
Potatoes with Fennel and Radish Salad
Potatoes can take a lot of salt. Even though they’re cooked in seasoned liquid, they might need a little more when you toss the dish together.
- Photo by Alex Lau, food styling by Chris Morocco and Tom Cunanan, prop styling by Elizabeth Jaime49/79
Grilled Yu Choy with Sate Oil
If you can't find yu choy, a slightly bitter green in the brassica family that's often available at Asian markets, don't be discouraged: The fiery sate oil complements any grilled vegetable.
- Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Aneta Florczyk50/79
Watermelon, Endive, and Fig Salad
Perfect as either a side salad or a cocktail hour snack platter, you’re going to want to keep serving this mix of complementary sweet and salty and crunchy and soft bites all summer long.
- Alex Lau51/79
Soba With Tofu and Miso-Mustard Dressing
This colorful cold noodle salad can be changed up however you want, it's all about that tangy, umami-wonderful miso dressing.
- Photo by Alex Lau, food styling by Chris Morocco and Tom Cunanan, prop styling by Elizabeth Jaime52/79
Tomato and Mango Salad in Aguachile
Aguachile is the spicy relative of ceviche that leans heavily on chiles for heat and lime juice for acidity. Here, hearts of palm, mango, and tomatoes replace the traditional raw shrimp.
- Photo by Alex Lau, Food Styling by Rebecca Jurkevich, prop styling by Kalen Kaminski53/79
No-Brainer Corn Salad
Sweet summer corn begs to be mixed with a splash of acid, a touch of heat, salty cheese, and toasty nuts.
- Photo by Ted Cavanaugh, Styling by Sue Li54/79
Charred Buttered Plums with Cheese
Plums are summer’s all-stars. You should eat and cook with them only when they are peaking, plentiful, and widely available in many varieties.
- Photo by Peden + Munk, food styling by Sue Li, prop styling by Rebecca Bartoshesky55/79
Grilled Corn Salad With Hot Honey–Lime Dressing
Bright and light, this grilled corn salad with avocado will go with everything else at your summer barbecue.
- 56/79
Fig Caprese Salad
It's not about the number of steps or ingredients in a dish. If you shop smart, buying peak-season produce and quality protein, you don't have to do much at all (like with this easy salad recipe).
- Michael Graydon + Nikole Herriott57/79
Tomato Salad With Feta and Pistachios
Serve this salad as soon as it is assembled so all of the tomato juices and flavor stay where they belong.
- PHOTO BY ALEX LAU, FOOD STYLING BY ANDY BARAGHANI58/79
Crispy Pita with Chickpeas and Yogurt (Fattet Hummus)
Typically eaten for breakfast, this creamy, crunchy dish also pairs well with savory dishes come dinnertime.
- Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Emily Eisen59/79
Cucumber and Melon Salad with Chile and Honey
Consider this salad more supporting evidence that, yes, you need a mandoline in your life.
- Alex Lau60/79
Grilled Carrots with Cumin-Serrano Yogurt
The tangy-spicy yogurt sauce here means no more boring carrots.
- Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Amy Wilson61/79
Spicy Kimchi Slaw
We traded the goopy sweet mayo dressing in your typical cole slaw for a whipped, airy kimchi dressing. Cabbage two ways!
- Photo by Alex Lau, food styling by Alison Attenborough, prop styling by Heather Greene62/79
Plum Salad With Black Pepper and Parmesan
A savory fruit salad that holds its own at the dinner table.
- Photo by Alex Lau, food styling by Rebecca Jurkevich63/79
Sugar Snap Pea Salad
No need to cook them! Just serve fresh sugar snap peas raw with this creamy, tangy buttermilk dressing.
- Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Amy Wilson64/79
Wilted Greens in Tomato-Bacon Broth
The summer side dish you didn’t see coming—and the tomato-bacon broth you can’t stop eating.
- Photo by Alex Lau, food styling by Alison Attenborough, prop styling by Heather Greene65/79
Peaches and Tomatoes With Burrata and Hot Sauce
Peaches with a zippy hot sauce-honey dressing and creamy burrata cheese.
- Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Amy Wilson66/79
Charred Bean and Pea Salad
A riff on a three-bean salad with a garlic-chile-maple-lime dressing that we can’t quit.
- Photo by Michael Graydon + Nikole Herriott, food styling by Andy Baraghani, prop styling by Kalen Kaminski67/79
Peaches and Shaved Fennel Salad with Red Pepper
A savory fruit salad that’s best with ripe, in-season peaches or nectarines. And we’ve got a whole breakfast menu to go with it.
- Photo by Michael Graydon + Nikole Herriott, food styling by Andy Baraghani, prop styling by Kalen Kaminski68/79
Tomatoes and Haricots Verts with Anchovies
A bright summer salad perfect for a long, lazy lunch menu.
- Photo by Alex Lau69/79
Carrot Salad With Feta and Anchovies
The marinated white anchovies make this carrot salad stand out by adding a nice vinegary bite (if you opt for regular anchovies, season with less salt), and those little fishes are good for you, too!
- Photographs by Mamadi Doumbouya, food styling by Pearl Jones, prop styling by Shannon Maldonado70/79
Picnic Tomatoes
Let the dressed tomatoes sit an hour or so before serving so they can soak up maximum flavor.
- Photo by Emma Fishman, food styling by Sue Li71/79
Tiger Fruit Salad
Toss your unripe summer peaches and plums with herbs, scallions, and a vinegary dressing inspired by the Chinese dish lao hu cai.
- Photo by Laura Murray, styling by Judy Mancini72/79
Charred Green Beans with Spicy Tonnato
The tonnato sauce here is a mayo miracle you'll want on everything.
- Alex Lau73/79
Green Beans and Cucumbers With Miso Dressing
Crushing and smashing green beans and cucumbers sounds crazy, but it creates nooks and crannies to soak up as much umami-rich miso sauce as possible. And this is a dressing you'll want a lot of.
- Christopher Testani74/79
Blistered Green Beans With Tomato-Almond Pesto
This kicky sauce, inspired by Spanish romesco, uses cherry tomatoes.
- Photo by Chelsie Craig, food styling by Claire Saffitz75/79
Slow-Cooked Green Beans With Harissa and Cumin
Impossibly soft and caramelized green beans that only ask one thing of you: patience while they roast.
- Alex Lau76/79
Slow-Cooked Collard Greens in Olive Oil
This collard greens recipe yields meltingly tender garlic-infused greens. They need to cook for at least an hour, but you can leave them mostly unattended.
- Photo by Emma Fishman, Food Styling by Judy Mancini77/79
Buttered Tomatoes With Ginger
This versatile peak-of-summer condiment can be served on top of white rice, pasta, toast, steamed fish, steak, or roast chicken.
- Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Aneta Florczyk78/79
Tomato Salad with Warm Basil Dressing
This savory infused oil is about to open up your salad world.
- Photo by Emma Fishman, Food Styling by D'mytrek Brown, Props by Meilen Ceramics79/79
Corn & Chickpea Bowl With Miso-Jalapeño Tahini
A quick sear gives corn kernels caramelized edges and concentrated flavor. Here, they're cooked with crisp chickpeas, then tossed with za'atar and dressed with a mixture of ginger, jalapeños, miso, and tahini.