10 Easy Summer Side Dish Recipes
These easy summer side dishes will compliment any main course. They can all be prepped ahead of time so that you can spend more time enjoying your friends and family and less time in the kitchen!
1. Classic Coleslaw
Ingredients:
1 small head of cabbage, shredded
2 large carrots, grated
1 cup mayonnaise
2 tbsp apple cider vinegar
1 tbsp sugar
Salt and pepper to taste
Instructions:
Combine shredded cabbage and grated carrots in a large bowl.
In a separate bowl, mix mayonnaise, apple cider vinegar, sugar, salt, and pepper.
Pour the dressing over the vegetables and toss to coat. Chill before serving.
2. Caprese Salad
Ingredients
Store-bought balsamic glaze
3 ripe tomatoes
12 ounces fresh mozzarella, thickly sliced
Large bunch fresh basil leaves
Olive oil, for drizzling
Salt and pepper to taste
Directions
Cut the tomatoes into thick slices. Arrange them on a platter, alternating them with the mozzarella slices. Tuck the whole basil leaves in between the tomato and cheese slices.
Drizzle with olive oil and balsamic glaze. Season with salt and pepper.
Note: It’s very simple to make your own balsamic glaze. Here’s what to do:
Measure 2 cups balsamic vinegar and pour into a saucepan. Bring it to a gentle boil over a low heat.
Cook it until the balsamic vinegar has reduced to a nice thick glaze (but still pourable), about 15 minutes.
Let the reduction cool to room temperature before you serve it.
3. Greek Pasta Salad
Ingredients:
12 oz rotini pasta
1 cucumber, diced
1 pint cherry tomatoes, halved
1 red onion, diced
1 cup Kalamata olives, pitted and sliced
1 cup feta cheese, crumbled
1/4 cup olive oil
2 tbsp red wine vinegar
1 tsp dried oregano
Salt and pepper to taste
Instructions:
Cook pasta according to package instructions. Drain and cool.
In a large bowl, combine pasta, cucumber, tomatoes, red onion, olives, and feta cheese.
In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.
Pour dressing over pasta salad and toss to coat.
4. Tomato and Cucumber Salad
Ingredients:
4 tomatoes, chopped
1 cucumber, sliced
1/2 red onion, thinly sliced
2 tbsp olive oil
1 tbsp red wine vinegar
Salt and pepper to taste
Fresh dill, chopped
Instructions:
Combine tomatoes, cucumber, and red onion in a large bowl.
Drizzle with olive oil and red wine vinegar. Season with salt and pepper.
Garnish with fresh dill before serving.
5. Asian Slaw
Ingredients:
1 small head of purple cabbage, shredded
1 cup shredded carrots
1 bell pepper, thinly sliced
2 green onions, sliced
1/4 cup rice vinegar
2 tbsp soy sauce
1 tbsp sesame oil
1 tsp honey
Sesame seeds for garnish
Instructions:
Combine cabbage, carrots, bell pepper, and green onions in a large bowl.
In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, and honey.
Pour dressing over slaw and toss to coat. Garnish with sesame seeds.
6. Quinoa Salad with Veggies
Ingredients:
1 cup quinoa
1 1/2 cups water
1 cucumber, diced
1 bell pepper, diced
1 cup cherry tomatoes, halved
1/4 cup red onion, diced
1/4 cup fresh parsley, chopped
1/4 cup olive oil
2 tbsp lemon juice
Salt and pepper to taste
Instructions:
Rinse quinoa under cold water. In a medium pot, bring quinoa and water to a boil. Reduce heat and simmer until water is absorbed, about 15 minutes. Fluff with a fork and let cool.
In a large bowl, combine quinoa, cucumber, bell pepper, cherry tomatoes, red onion, and parsley.
In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
Pour dressing over salad and toss to coat.
7. Garlic Herb Roasted Potatoes
Ingredients:
2 lbs baby potatoes, halved
3 cloves garlic, minced
2 tbsp olive oil
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
Salt and pepper to taste
Instructions:
In a large bowl, toss potatoes with garlic, olive oil, rosemary, thyme, salt, and pepper.
Divide the potatoes onto two large sheets of aluminum foil. Fold tightly to make a packet. Roast on the BBQ for approximately 30 minutes, turning occasionally.
8. Grilled Cherry Tomatoes and Arugula
Ingredients:
1 pint cherry tomatoes, halved
Large bunch if Arugula
2 cloves garlic, minced
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp fresh basil, chopped
Salt and pepper to taste
Instructions:
In a medium bowl, combine cherry tomatoes, garlic, olive oil, balsamic vinegar, and basil.
Season with salt and pepper to taste.
In a skillet (on the stove top) or a cast iron pan on the BBQ, heat the tomatoes until they are heated through.
Toss in a large handful or two of arugula and heat just until it starts to wilt.
9. Mediterranean Chickpea Salad
Ingredients:
1 can chickpeas, drained and rinsed
1 cucumber, diced
1 rib of celery, chopped
1 pint cherry tomatoes, halved
1/4 red onion, diced
1/4 cup Kalamata olives, sliced
1/4 cup feta cheese, crumbled
2 tbsp olive oil
1 tbsp lemon juice
1 tsp dried oregano
Salt and pepper to taste
Instructions:
In a large bowl, combine chickpeas, cucumber, celery, tomatoes, red onion, olives, and feta cheese.
In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
Pour dressing over salad and toss to coat.
10. Green Bean Almondine
Ingredients:
1 lb green beans, trimmed
1/4 cup slivered almonds
2 tbsp butter
1 garlic clove, minced
Salt and pepper to taste
Instructions:
Blanch green beans in boiling water for 3-4 minutes. Drain and set aside.
In a large skillet, melt butter over medium heat. Add garlic and almonds, cooking until almonds are toasted.
Add green beans to the skillet and toss to coat. Season with salt and pepper.
Feel free to have some fun customizing and adding your own twist to these recipes. Happy cooking!
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