The 65 Best Summer Side Dishes To Complement Any Cookout

By

Mary Shannon Wells

Updated on April 22, 2024

Southern Living Mexican Corn on a platter to serve with beers — Photo:
Jen Causey; Food Stylist: Emily Nabors Hall; Prop Stylist: Caleb Clarke

Summer is finally in sight, and we can't wait. These summer side dishes showcase farm-fresh tomatoes, squash, zucchini, corn, peaches, and more of your favorite fruits and veggies. Whether you need a quick coleslaw recipe to bring to a last-minute neighborhood block party or you want to have the most beautiful summer salad at the Labor Day cookout, these are our best recipes to show off.

From extra-indulgent Roasted Tomato Macaroni and Cheese to quite possibly the best baked beans we've ever tasted, these recipes have something for everyone. So go ahead and send out the invites for your annual cookout—these are our favorite summer side dishes that use the most of the season's bounty.

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Smashed-Cucumber Salad

Southern Living Smashed Cucumber Salad in a bowl to serve — Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely

Smashing cucumbers may sound like a bad idea, but the technique creates cracks and fissures that allows the veggie to soak up all the dressing from skin to core. The result is a salad that tastes marinated and well-seasoned, instead of just hastily dressed.

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Sweet Potato-And-Cabbage Slaw

Southern Living Sweet Potato-and-Cabbage Slaw in a bowl to serve — Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely

Cabbage is always a default in slaws, but for added crunch and color, we used grated sweet potatoes to keep things interesting. They add a sweet touch to this slaw dressed in maple syrup and lime. Throw in a few pepitas for a nice crunch.

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Crispy Prosciutto, Strawberry, And Burrata Salad With Maple-Balsamic Vinaigrette

Southern Living Crispy Prosciutto, Strawberry, and Burrata Salad with Maple Balsamic Vinaigrette on a platter to serve — Caitlin Bensel; Food Stylist: Torie Cox

If you feel like getting a little fancy, then this is the salad for you. Made with sweet and juicy strawberries, creamy burrata, crisp, savory prosciutto, and fresh herbs, you're bound to impress guests with this salad that's full of flavor and contrasting textures.

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Southern Fried Corn

Southern Fried Corn — Caitlin Bensel

Melt your butter and bacon grease in a cast-iron skillet until sizzling, then give your ingredients a quick sauté. This classic Southern side comes together in just 15 minutes and is simple enough to prepare on a grill or over a campfire. Now that's what summer is all about.

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Simple Roasted Okra

Simple Roasted Okra — Jennifer Causey; Food Styling: Melissa Gray

You might think of okra as a fried side, but once you try it roasted, it could be the only way you make it at home. This recipe isn't just tasty, it's as simple as tossing okra in oil and seasonings, spreading it on a baking sheet, and roasting.

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Heirloom Tomato Salad

Southern Living Heirloom-Tomato Salad on a platter to serve — Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely

Flavorful heirloom tomatoes don't need much adornment to shine. Any combination of fresh summer herbs like basil, parsley, and chives will taste beautiful with juicy, sun-kissed tomatoes. This salad complements everything from grilled steak to seafood.

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Pan-Fried Okra With Cornmeal

Pan-Fried Okra with Cornmeal Recipe — Alison Miksch; Prop Styling: Kay E. Clarke; Food Styling: Torie Cox

This recipe shows simple summer okra doesn't need any bells and whistles to shine. You've already got the ingredients in your pantry, and no dredging is required. Harvest okra when it's small for the most tender results.

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Cucumber-And-Vidalia Onion Salad

Cucumber-and-Vidalia Onion Salad — Greg DuPree; Food Styling: Rishon Hanners; Prop Styling: Christina Daley

This old-fashioned cucumber salad is the light, bright side dish that can accompany any summertime meal. A few sprigs of dill give it that traditional German flavor. Toss this together in 10 minutes any time you're looking for a quick and healthy side.

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Mexican Corn (Elotes)

Southern Living Mexican Corn on a platter to serve with beers — Jen Causey; Food Stylist: Emily Nabors Hall; Prop Stylist: Caleb Clarke

This corn has it all: heat from cayenne, tang from fresh lime juice, and a salty bite from the cotija cheese sprinkled over top.

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Sautéed Squash And Zucchini

Southern Living Sauteed Squash and Zucchini in a serving bowl — Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Claire Spollen

Sometimes, getting fresh veggies on the table can be daunting, but this super-quick side proves you can enjoy home-cooked veggies even on the busiest nights. You only need a few ingredients, and the straightforward preparation really lets fresh-picked squash shine.

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Hush Puppies

Hush Puppies. on a plate with coleslaw beside

Who wouldn't want to enjoy a shrimp po'boy or plate of fried catfish with a few hush puppies on the side? Follow our basic recipe or experiment by trying stone-ground cornmeal or one of our variations—how does Bacon-and-Caramelized Onion sound?

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Corn Fritters

Southern Living Corn Fritters on a plate to serve — Caitlin Bensel, Food Stylist: Rebecca Cummins

These fritters are similar to hush puppies, but lighter and full of fresh corn flavor. Once you see the short ingredient list you'll be bound and determined to try them at your next cookout.

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Grilled Asparagus

grilled asparagus on a platter — Caitlin Bensel; Food Stylist: Torie Cox

Crisp, vibrant, and slightly smoky, Grilled Asparagus is a welcomed alternative to the roasted stuff. Top with your favorite garnishes like bacon bits or crumbled feta.

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Sesame, Tomato, And Cucumber Salad

Sesame, Tomato, and Cucumber Salad — Alison Miksch

Every cookout needs a cool and refreshing tomato and cucumber salad. This updated version of the classic is spiced up with chiles and dressed with a soy vinaigrette. Use a variety of heirloom tomatoes for a rainbow of color.

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Roasted Tomato Macaroni And Cheese

Roasted Tomato Macaroni and Cheese — Victor Protasio

Use those fresh plum tomatoes from the farmers' market for this fun, grown-up mac and cheese recipe. We added four cheeses and fresh oregano to amp up the flavor. Serve it fresh out of the oven while the tomatoes are still warm.

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Spicy Grilled Corn Salad

Spicy Grilled Corn Salad — Photo: Hector Manuel Sanchez; Prop Styling: Lydia Pursell; Food Styling: Toni Brogan

Kick up the cookout with this Mexican street corn-inspired salad. Cilantro and fresh-squeezed lime juice enhance the sweet and smoky flavors. This dish makes a great side or filler for your tacos or fajitas.

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Strawberry-Tomato Salad

Strawberry-Tomato Salad — Hector Sanchez; Styling: Buffy Hargett Miller

The only instructions required for this beautiful side dish? "Stir together all ingredients." We call that a last-minute party win.

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Spicy Pineapple Slaw

Spicy Pineapple Slaw — Victor Protasio; Food Styling: Kellie Kelley; Prop Styling: Kay E. Clarke

Spicy jalapeños and sweet pineapple are a match made in side dish heaven in this crunchy slaw that will liven up any cookout. Try this zesty, more tropical take on slaw with grilled meats or pulled pork sandwiches.

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Field Pea And Pasta Salad

Roasted Asparagus and Baby Artichokes — Kelsey Hansen; Prop Styling: Audrey Davis; Food Styling: Julia Levy

No summer cookout is complete without pasta salad on the lineup, and this one with fresh veggies is perfect for the season. Earthy field peas and chopped mint, basil, and dill pack it with summer harvest flavor. If you like, add in some shredded chicken for a more filling side.

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Watermelon, Cucumber, And Feta Salad

Watermelon, Cucumber, and Feta Salad — Hector Manuel Sanchez; Prop Styling: Lydia Pursell; Food Styling: Toni Brogan

This light, fresh salad will be your summer party go-to once you try it. Shallots and a lemon vinaigrette balance watermelon's sweetness with a bite, while feta adds a pleasant saltiness.

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South Carolina Slaw

South Carolina Slaw — Will Dickey

Traditional Carolina slaws use vinegar, not mayo, for the dressing. The result is a light and crunchy side for your plate of barbecue. This one has two types of mustard to up the tanginess.

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Tomato-And-Watermelon Salad

Tomato-and-Watermelon Salad — Photo: Oxmoor House

This recipe marries two red fruits with very different flavors and textures by adding both sweet and tart ingredients. Serve this salad as a stand-alone side or on top of romaine lettuce leaves.

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Southern-Style Potato Salad

Southern Living Southern Style Potato Salad in a bowl to serve with two glasses of sweet tea behind — Dotdash Meredith

It isn't a summer picnic without a bowl of potato salad, and this recipe is our most classic version of the dish. We added an extra touch with the smoky bacon crumbled over top—and we all know bacon makes everything better.

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Classic Fresh Field Peas

Southern Living Classic Fresh Field Peas in a bowl to serve — Will Dickey; Food Stylist: Ruth Blackburn

You only need five ingredients for this timeless Southern side, but ham hocks are the most important one for that smoky, homestyle flavor. Look for fresh shelled field peas at the farmer's market.

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Strawberry Caprese Salad

Strawberry Caprese Salad — IAIN BAGWELL

This sweeter-take on caprese salad can be served with French baguette slices or over mixed greens, for serving options to last you through every summer party. We recommend adding the berries at the end and giving the salad 30 minutes to settle and soak up the juices.

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Homemade Baked Beans

Southern Living Homemade Baked Beans in the dish ready to serve — Fred Hardy II; Food Stylist: Emily Nabors Hall; Prop Stylist: Christina Brockman

No backyard barbecue is complete without baked beans, and you only need a handful of ingredients to make this crowd-pleasing side. Canned pork and beans will reduce your prep time. We use bacon, brown sugar, and molasses for mouthwatering smoky, caramelized flavor.

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Permanent Slaw

Permanent Slaw — Photo: Hector Manuel Sanchez; Prop Styling: Lydia Pursell; Food Styling: Toni Brogan

This make-ahead coleslaw recipe is permanently on our go-to potluck dish list. Heating the dressing before pouring it over the slaw helps to soften the texture. The end result is like a cross between a vinegar-based coleslaw and chow-chow.

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Street Corn Salad

Street Corn Salad — Photo: Hector Sanchez; Styling: Caroline M. Cunningham

If you're in a last-minute bind but don't want to show up with something store-bought, this colorful corn salad is your rescue. Instead of onions, this dish uses thinly sliced radishes for pep. Sprinkle Mexican Cotija cheese over top, or substitute with another salty, crumbly cheese like feta.

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Fresh Corn Spoonbread

Fresh Corn Spoonbread — Iain Bagwell; Styling: Heather Chadduck

This spoonbread is one of our favorite vintage casserole recipes, and summer is the best time to make it fresh. Capitalize on just-picked corn for the sweetest flavor. The recipe doesn't skimp on our favorite summer veggie, using eight cobs for 12 servings.

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Summer Pasta Salad With Lime Vinaigrette

Summer Pasta Salad with Lime Vinaigrette — Alison Miksch

This salad uses a unique combination of seasonal nectarines, zucchini, and yellow squash. If you're serving a crowd, you might want to double this pasta salad recipe because it will go fast. Or you may want leftovers—the rotisserie chicken makes it hearty enough for a main course at lunch.

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Fried Green Tomatoes

fried green tomatoes stacked — Caitlin Bensel; Food Stylist: Rebecca Cummins

Fried green tomatoes are a true Southern summer staple that everyone should learn how to make at home. This version keeps it simple, with a coating of buttermilk and half flour, half cornmeal. They're best eaten hot out of the pan, but you can reheat them in a skillet or the oven.

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Fresh Fruit Salad

Fresh Fruit Salad — Jen Causey

This simple fruit salad recipe will brighten up any summer spread. We've sweetened the berries, orange slices, and honeydew with a blend of orange juice and honey. But it's the chopped mint that really makes it taste fresh.

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Best-Ever Succotash

Southern Living Best Ever Succotash in the pan ready to serve — Jen Causey; Food Stylist: Ruth Blackburn; Prop Stylist: Josh Hoggle

If you don't have a trusty succotash recipe to use summer after summer, meet the only one you'll ever use from now on. We've gone beyond the basics with okra, tomatoes, and basil. Using fresh garden produce instead of frozen will really make it sing.

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Picnic Egg Salad

Picnic Egg Salad — Greg DuPree; Prop Styling: Kay E. Clarke; Food Styling: Cat Steele

This no-fuss egg salad recipe is delicious served on toasted French baguette slices or as finger sandwiches, Masters-style. Minced radishes and scallions provide a delicate crunch to the salad. Garnish with dill for a prettier presentation.

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Grilled Peach-And-Arugula Salad With Feta

Grilled Peach-and-Arugula Salad with Feta — Victor Protasio; Food Styling: Kellie Kelley; Prop Styling: Kay E. Clarke

Sweet, juicy summer peaches take on a richer flavor when tossed on the grill (plus, they look gorgeous with grill marks). Pick up some Georgia peaches from the farm stand and give them the deluxe treatment.

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Field Pea, Corn And Bacon Salad

Field Pea, Corn, and Bacon Salad — Greg DuPree; Prop Styling: Kay E. Clarke; Food Styling: Cat Steele

This four-ingredient salad is drizzled with our famous Summer Sauce that you'll want to put on everything once you try it. We like lady peas for their delicate flavor, but you can't go wrong with any type of field pea. They all taste good when cooked in bacon drippings until tender.

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Quick Pickled Slaw

Quick Pickled Slaw — Photo: Antonis Achilleos; Prop Styling: Mindi Shapiro Levine; Food Styling: Tina Stamos

Don't go for the bagged stuff—with this easy slaw recipe, you'll never go store-bought again. Rice vinegar and mustard seeds give it a distinctively pickled flavor.

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Watermelon-And-Feta Orzo Salad

Watermelon-and-Feta Orzo Salad — Photo: Hector Sanchez

Watermelon and feta might be an expected salad combo, but orzo, arugula, and a homemade Lemon-Shallot Vinaigrette take this dish to uncharted, delicious territory. The lemony dressing includes a touch of honey to balance the bright citrus and peppery arugula.

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Zucchini, Squash, And Corn Casserole

Zucchini, Squash, and Corn Casserole — Hector Sanchez

We're partial to old-fashioned squash casserole, but this cheesy dish manages to pack in even more summer flavor with fresh zucchini and corn. Use day-old sandwich bread to make the light and fluffy breadcrumbs, which serve both as a binder and as a golden-brown topping.

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Cherry Tomato Caprese Salad

Cherry Tomato Caprese Salad — Hector Manuel Sanchez; Prop Styling: Lydia Pursell; Food Styling: Toni Brogan

This caprese salad uses classic ingredients, but with sweet cherry tomatoes and small mozzarella balls for a fun party presentation. Look for containers marked "bocconcini" at the store. We also recommend using white balsamic vinegar, which won't turn your ingredients brown.

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Tomato, Peach, And Corn Salad

Tomato, Peach, and Corn Salad — Photo: Greg DuPree; Prop Styling: Kay E. Clarke; Food Styling: Cat Steele

You can read the majority of the ingredients needed for this pretty salad in its name, and all you have to do with them is combine in a bowl and top with vinaigrette. Toss and serve immediately before the salad gets overly juicy. For added flavor and color, garnish with basil.

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Old-School Squash Casserole

Southern Living Old School Squash Casserole in the dish after baking ready to serve — Fred Hardy II; Food Stylist: Emily Nabors Hall; Prop Stylist: Christina Brockman

Squash casserole is found at meat-and-three diners and at church covered-dish suppers. It's a staple alongside your fried chicken. The squash bakes in a rich mixture of eggs, sour cream, cheese, and mayonnaise, while the crumbled buttery topping turns a rich golden brown.

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Oven-Roasted Corn On The Cob

Oven Roasted Corn on the Cob — Photographer: Fred Hardy II, Food Stylist: Emily Nabors Hall, Props Stylist: Christina Brockman

If a summer afternoon shower ruined your grilling plans, don't let that corn go to waste. This oven-roasted method is the easiest, no-mess way to get a fresh summer side dish on your plate. And who doesn't love the sound of letting those ears soak up butter and seasonings while they bake.

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Baked Zucchini Fries

Southern Living Baked Zucchini Fries on a platter to serve with marinara sauce — Jen Causey, Food Stylist: Margaret Dickey

"I genuinely could not stop reaching for one after another of these fries!" one editor said about these Baked Zucchini Fries. We're always looking for another use for surplus zucchini, and breading them with Italian-seasoned crumbs is just the ticket. Provide small bowls of marinara sauce for dipping.

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Lemon Vinaigrette Pasta Salad With Field Peas

Lemon Vinaigrette Pasta Salad with Field Peas — Antonis Achilleos; Prop Styling: Claire Spollen; Food Styling: Rishon Hanners

This is one of our Test Kitchen's favorite pasta salad recipes, and we know it'll be a hit at every potluck. Cherry tomatoes and field peas blend beautifully with a honey-lemon vinaigrette. This recipe provides an opportunity for swapping in your favorite summer herbs.

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Air-Fryer Zucchini Chips

Air Fryer Zucchini Chips — Photography and Styling: Caitlin Bensel

If you're in love with your new air fryer, you need to give this one a try. These homemade zucchini chips are a healthy summer snack alternative to something from the deep fryer. Cut the chips as uniformly as possible for even cooking.

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Smoky Pole Beans And Tomatoes

Smoky Pole Beans and Tomatoes — Antonis Achilleos; Food Styling: Emily Nabors Hall; Prop Styling: Heather Chadduck Hillegas

For this dish, you'll want to find flat pole beans or romano beans for their meatier texture. Give them a quick blanche before you sear them in bacon drippings and burst the tomatoes. Need we say more?

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Grilled Baby Zucchini-And-Tomato Salad

Grilled Baby Zucchini-and-Tomato Salad — Greg Dupree; Prop Styling: Ginny Branch; Food Styling: Anna Hampton

If you find baby zucchini at the grocery store or farmers' market this summer, buy it. It's adorable size and delicate flavor bring something new to summer sides like this colorful salad. Plus, all you have to do is slice it in half.

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Okra And Chickpeas In Fresh Tomato Sauce

Okra and Chickpeas in Fresh Tomato Sauce Recipe — Photo: Alison Miksch; Prop Styling: Kay E. Clarke; Food Styling: Torie Cox

Fans of stewed okra will love this fresher take. Okra and tomatoes are a classic Southern pair for summer, and chickpeas add extra protein to this hearty but healthy side. The dish gets a slight kick from cumin and harissa.

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Lady Pea Salad

lady pea salad — Photographer: Greg DuPree, Food Stylist: Ruth Blackburn

Sometimes simple is best. This light and bright salad lets lady peas play a leading role on your dinner table. Boil peas, dress with an herbal vinaigrette, and ooh and aah over all the flavor.

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Tomato-Herb Panzanella

Tomato-Herb Panzanella — Greg DuPree; Food Styling: Emily Nabors Hall; Prop Styling: Christine Keely

This colorful panzanella is a gorgeous way to show off your fresh farmers' market haul. We give tomatoes a different treatment here by pairing them with cucumber, fresh tarragon, and capers. Let stand for 30 minutes so the bread can soak up the juices.

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Summer Orzo Salad

Summer Orzo Salad — Jennifer Causey; Food Stylist: Melissa Gray

"This salad was amazing! I made it for lunch with the girls and we inhaled it!" wrote one five-star reviewer. "We all went back for seconds and thirds. Will definitely make it again and again." This dreamy pesto pasta salad makes a big batch, too, serving at least eight.

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Creamy Broccoli Slaw

Creamy Broccoli Slaw — Will Dickey; Prop Stylist: Julia Bayless; Food Stylist: Ali Ramee

The base of this easy slaw is a store-bought broccoli slaw mix, which we dress up with toasted pecans, golden raisins, and scallions. If you're feeling ambitious, you can always make your own mix of broccoli, cabbage, and carrots. Throw in a few tiny florets for good measure.

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Spiced-Up Shoestring Fries

Southern Living Spiced-Up Shoestring Fries on a plate to serve with chipotle mayonnaise. — Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely

Let the freezer aisle do the heavy lifting with this recipe. Using just a few ingredients, we dress up store-bought fries for a side dish worthy of your freshly grilled burgers and hot dogs.

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Corn-And-Tomato Salad

Southern Living Corn-and-Tomato Salad in a serving bowl with salad servers — Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely

The secret ingredient in this corn salad? Mayo. The creamy condiment is the perfect binder, adds the right amount of richness, and balances the tang of the lime juice.

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Smoky-Sweet Baked Beans

Southern Living Smoky-Sweet Baked Beans in a serving dish with grilled corn beside — Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely

If you're looking for a lighter take on this classic cookout staple, look no further. By reducing the salt (just a bit) and the sugar (a lot), we've managed to lighten up baked beans without sacrificing any flavor. The secret is folding in grated sweet potato.

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Loaded Deviled Eggs

loaded deviled eggs — Photographer: Greg DuPree, Food Stylist: Ruth Blackburn

Simple or sophisticated, a platter of Deviled eggs will always draw a crowd. This recipe gets creative by topping them like a loaded baked potato, an effect enhanced by the sour cream in the filling.

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Southern Cornbread Salad

Southern Living Cornbread Salad in a trifle bowl ready to serve — Caitlin Bensel; Food Stylist: Torie Cox

You've been looking for an excuse to pull out the trifle dish in summer—well, here you go. To build this colorful, fun salad, layer cornbread with fresh veggies, bacon, and ranch dressing. This one gets even better after it sits for a day.

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Cheesecake Fruit Salad

Southern Living Cheesecake Fruit Salad in a bowl to serve — Caitlin Bensel; Food Stylist: Torie Cox

This cross-over dish is amazing as both a side and a light dessert. Juicy slices of melon, pineapple, berries, and kiwi nestle in a fluffy, creamy cheesecake filling. And you didn't even have to heat the oven.

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Spicy Fried Deviled Eggs

Spicy Fried Deviled Eggs — Victor Protasio; Food Styling: Melissa Gray; Prop Styling: Ginny Branch

We all know you can fry anything and make it better, and here's the dish to prove it. These eggs get rolled in breadcrumbs and topped with a golden filling spiced with cayenne pepper and hot sauce. The ingredients can be prepared in advance, but leave the frying until it's time to eat.

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Charro Beans

Charro Beans — Photographer Victor Protasio, Food Stylist Ruth Blackburn, Prop Stylist Christine Kelly

These Tex-Mex-style beans have a hint of smokiness from Mexican oregano, paprika, and bacon. Make the recipe with dried pintos or with canned if you're short on time. Try them as a side dish for fajitas or eat them over rice.

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Grilled Okra-and-Pepper Skewers With Dijon Dipping Sauce

Grilled Okra-and-Pepper Skewers with Dijon Dipping Sauce — Victor Protasio; Food Styling: Ruth Blackburn; Prop Styling: Audrey Davis

Keep it simple on kebab night and let the grill do the work. The smoky, slightly sweet flavor it imparts is all you need. Crisp-tender mini peppers and okra are also delicious dipped in a mustard-and-mayonnaise sauce.

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Grilled Green Tomatoes With Jalapeño-Honey Vinaigrette

Grilled Green Tomatoes with Jalape��±o-Honey Vinaigrette — Victor Protasio; Food Styling: Chelsea Zimmer; Prop Styling: Audrey Davis

Believe it or not, green tomatoes can stand up to the heat of the grill. The firmer texture helps them stay in one piece. Cucumbers, creamy goat cheese, and a vinaigrette complement their tarter flavor.

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Cabbage Casserole

Southern Living Cabbage Casserole in the dish after baking ready to serve — Will Dickey

Here's the ticket if you're looking for something else to do with a head of cabbage. Mildly snappy and incredibly rich, cabbage casserole is delicious with smoked brisket or a burger. That's thanks in part to the dash of Worcestershire sauce in the recipe.

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Grilled Sweet Potato Fries

Grilled Sweet Potato Fries — Antonis Achilleos; Prop Styling: Audrey Davis; Food Styling: Emily Nabors Hall

These spicy grilled sweet potato fries seem like perfection on their own. That is, until you top them with a drizzle of honey and salty queso fresco. See the full recipe for tips on how to prepare sweet potatoes so they're tender without spending forever on the grill.

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