16 Summer Barbecue Sides and Salads
It finally feels like summer and that means cookouts, potlucks, and barbecues! No matter the occasion, I’ve rounded up 16 fresh summer recipes that will make the perfect accompaniment to your next alfresco meal.
While there are a few classics, we’re getting creative, using seasonal ingredients to brighten up a barbecue.
Every barbecue side or salad recipe featured below pairs well with just about any grilled main and is a wonderful way to celebrate colorful summer produce. These sides are so satisfying, they may just outshine the main event.
Why You’ll Love These Summer Barbecue Sides:
Whether you’re preparing my Everyday Chicken Marinade or grilling up these zesty Southwest Burgers, there’s no doubt you’ll need great sides to complete the meal.
Why are these my go-to sides throughout the summer?
- Fast: When grilling, I prefer sides that require minimal cooking. Most of the recipes below come together quickly, requiring little time in the kitchen.
- Refreshing: With bountiful summer vegetables, these crisp salads and chilled sides do not need much oven time to let the fresh ingredients shine.
- Celebratory: Summer holidays are right around the corner, from graduation parties to Father’s Day to the Fourth of July. For me, the best part of any meal are delicious sides.
- Seasonal: We’re using what’s in season to bring out the most flavor in every dish. All of these recipes are an ideal way to showcase summer produce.
Bright Vegetarian Dishes:
Tomato Zucchini Tart
A beautiful, elegant, and surprisingly simple layered tomato zucchini tart. Not only is it incredibly delicate and light, but the filling is so satisfying with zucchini, ripe plum tomatoes, fragrant basil, and freshly grated Parmesan. This tart is a stunner!
Zucchini Bites with Goat Cheese
A lovely way to begin the meal, these zucchini roll ups are packed with flavor. Filled with a spicy harissa goat cheese and infused with fresh lime and mint leaves, they are a fun bite-sized appetizer or side that pack a punch.
Charred Green Beans with Cilantro Vinaigrette
When I think of a barbecue, I think of that iconic smokey flavor and charred green beans hit all the right notes. They are perfect for replicating the flavor of roasted vegetables without needing to preheat the oven.
Creamy Heirloom Tomato and Avocado Gazpacho
We’re elevating this traditional chilled soup with juicy, sweet, heirloom tomatoes, creamy avocado, and fresh basil. The avocado lends a beautiful richness and fresh spinach adds a vibrant green color, making this the ultimate refreshing summer side.
Chinese Cucumber Salad
Cucumber salads are a natural pairing for a summer barbecue, but we’re spicing it up. This crisp, flavorful cucumber salad couldn’t be easier to prepare. I love simple side salads, and this is one of my go-to’s. It’s also perfect for planning ahead, since it tastes even better the longer it sits.
Hearty Grains and Salads:
Southwest Quinoa Salad
An easy quinoa salad with black beans, grape tomatoes, cotija, fire roasted corn, avocado, and lime vinaigrette, that’s bursting with summer flavors. This grain salad is vegetarian, naturally gluten free, and can be made up to a day in advance. It’s wonderful for summer barbecues since it’s easy to scale up and it holds up well.
Strawberry Caprese Farro Salad
This vibrant farro grain salad features my favorite summer ingredients: fresh basil, sweet strawberries, and ripe tomatoes. It’s tossed with a flavorful, homemade pesto and delicate mozzarella pearls. Summer cooking is all about improvising and going with the flow, and a lot of these ingredients are interchangeable so you can use what you have on hand. You’ll want to recreate this farro salad all summer long.
Beet, Peach, and Burrata Salad
This stunning roasted beet peach burrata salad is garnished with basil oil and candied pistachios. I love using creamy, decadent burrata for special occasions. The most time consuming step for this salad is roasting the beets, but don’t worry, I’ve got you covered with this guide on how to cook beets.
Shaved Vegetable Salad
Summer is the time to up your salad game, and you’ll want to make this one over and over again. With a base of arugula, we’re mixing in shaved vegetables like asparagus and radishes, then tossing it all together with an easy lemon vinaigrette. It is so simple and satisfying, but has a few additions that take it from good to great with little effort.
Kale Caesar Salad
If you’re looking to revamp traditional Caesar salad, this will quickly become your new go-to. Tossed with Caesar salad dressing and finished with crispy garlic bread crumbs, you’ll have one stellar side. Serve with grilled meat or seafood.
Mediterranean Zucchini Pasta Salad
When you’re looking for a lighter pasta salad, this one’s for you. It’s prepared with zucchini noodles in lieu of traditional pasta and tossed with briny feta, chickpeas, artichoke hearts, tomatoes, spinach, and savory olives. The best part? It becomes even more flavorful after sitting for a few hours, or even overnight, so the zucchini can absorb the bright dressing. It’s a great make ahead meal that would be perfect alongside a more traditional protein.
Greek Salad with Crispy Feta
While Greek salad is a classic, we’re amping it up a notch with the addition of crispy pan-fried feta slices. I love this salad for so many reasons, from the juicy tomatoes to the warm, crispy feta. It’s a brilliant way to take feta to the next level.
Ingredients
Crust:
- 1 9-Inch Prebaked Quiche Crust
Filling:
- 1 large leek, white and light green parts only (200g) sliced lengthwise and thinly sliced
- 1 tablespoon (15g) unsalted butter
- 1 tablespoon (15 ml) extra virgin olive oil
- ½ teaspoon kosher salt
- 2 ounces (60g) grated Gruyère cheese
Instructions
- 1 Note: This recipe requires a 9-inch prebaked quiche crust that is on the deeper side. You can prepare this quiche using a shallow tart or pie pan, but it will most likely not accommodate the full volume of custard prepared in this recipe. You can reduce the custard (using the ratio of 1 whole egg: ½ cup cream) or leftover custard can be baked in a ramekin (to produce a crustless quiche!) at 325°F (165°C) until just set.
- 2 Preheat the oven to 325°F (165°C) with a rack in the center position. Place the prebaked quiche crust on a rimmed sheet pan and set aside.
- 3 Sauté the Leeks: In a medium skillet, heat the butter and olive oil over medium-low heat. Once the butter has melted and is lightly bubbling, add the sliced leeks and sprinkle with ½ teaspoon kosher salt. Cook, stirring often, until the leeks are soft and tender, about 10 to 12 minutes. If the pan gets dry and they are beginning to gain color, add a small splash of water as needed. Transfer to a small bowl to cool while you prepare the custard.
- 4 Prepare the Custard: In a medium bowl, combine the eggs, heavy cream, Dijon mustard, salt, and nutmeg. Whisk until smooth.
- 5Assemble and Bake: Sprinkle the grated cheese onto the bottom of the prebaked crust. Distribute the sautéed leeks in an even thin layer on top. Pour in the egg custard – it should just about reach the top. Carefully transfer to the oven and bake for 40 to 55 minutes or until lightly golden and the custard is set, but still has the slightest jiggle in the center. Set on a wire rack to cool for 10 to 15 minutes before slicing. Serve warm or at room temperature.
Ingredients
- Make this recipe your own. Swap leeks for other sautéed or roasted vegetables, such as mushrooms, broccoli, asparagus, and more. Add crispy pancetta or bacon (. Experiment with fresh herbs, such as dill, parsley, or fresh thyme. Just keep a similar volume and be sure to cook down (sauté or roast) any fresh vegetables to minimize their water content.
Substitution Notes:
- Heavy cream boasts a fat content exceeding 35%, significantly higher than whole milk’s meager 3.5% fat. This difference matters, particularly for egg custards. Opting for whole milk or a milk-cream combo is, of course, possible, but will not deliver the best texture or flavor. [Note: This is a classic French quiche, not a light frittata.] Our goal is to make an authentically classic quiche that is exceptional in taste and texture, making the effort and time invested worthwhile.
