Our 10 Most Popular Summer Side Dishes of All Time
Our most popular summer side dishes check every box of the perfect warm-weather recipe: they celebrate the season, they’re quick and easy to pull together, and they pair well with just about anything you’re cooking up for dinner. Did your favorite make the list?
A few buttery, salted ears of sweet corn on the cob are always a welcome addition to your dinner plate. This summer side is a staple that simply never gets old.
When you’re craving a light side dish that won’t weigh down the rest of your dinner but still has enough punch to stand out on its own, make this salad.
Coleslaw isn’t just for cookouts and potlucks. This creamy classic is a must when ribs, burgers, or grilled chicken is on the dinner roster.
Tangy, loaded pasta salad is the quintessential summer side dish. Serve this with your dinner from the grill, then pack the leftovers for lunch throughout the week.
Inspired by Mexican street corn, this charred salad strikes just the right balance of smoky, spicy, and tangy. You can’t go wrong whether you serve it warm, chilled, or at room temperature.
The next time you pick up a load of summer veggies from the farmers market, pull out your slow cooker for a big batch of ratatouille. Not only is it totally irresistible whether you eat it hot or cold, but it also makes enough to last for a while and the leftovers freeze wonderfully.
Keep this ultra-tangy, crunchy slaw in mind for easy summer dinners and beyond. You can shred the carrots yourself, or skip the prep altogether by starting with a bag of pre-shredded carrots.
Quick-pickled cucumbers and plenty of dill join forces in a classic salad that’s tangy and bright. It gets better as it sits, so if you can, make it a day in advance.
Once those sweet and juicy tomatoes hit the market, this salad always becomes one of my go-to sides. Make it in advance during your meal prep session, then serve it up during the week.
Not only does the slow cooker keep your kitchen cool, but we also think it makes better, creamier beans with less effort. Best of all, the leftovers keep for nearly a week in the fridge or a couple of months in the freezer.