87 Barbecue Sides, Salads & More You’ll Want To Make All Summer Long

Summer is here, and that means it’s time to fire up the grill! While those juicy burgers and perfectly charred steaks might take center stage, we all know that it’s the sides that really make a barbecue memorable. I’ve spent years perfecting my outdoor entertaining game, and I’m thrilled to share my ultimate collection of barbecue sides, salads, and accompaniments that will have your guests raving all season long.

From classic potato salads with a twist to refreshing slaws that cut through rich barbecue flavors, these recipes are designed to complement whatever you’re grilling. The best part? Many can be made ahead, leaving you free to enjoy the sunshine and company.

Sensational Summer Salads

1. Classic Potato Salad with a Twist

I’ve never met a barbecue that wasn’t improved by a great potato salad. This version takes the classic and elevates it with a few special touches.

Ingredients:

• 3 pounds red potatoes, scrubbed and cut into bite-sized pieces
• 1 cup mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 3 celery stalks, finely diced
• 1/2 red onion, finely diced
• 4 hard-boiled eggs, chopped
• 3 tablespoons fresh dill, chopped
• 1 tablespoon fresh chives, minced
• Salt and pepper to taste

Instructions:

1. Boil potatoes in salted water until fork-tender, about 12-15 minutes. Drain and let cool.
2. In a large bowl, whisk together mayonnaise, mustard, and vinegar.
3. Add remaining ingredients and the cooled potatoes, gently tossing to combine.
4. Season with salt and pepper to taste.
5. Refrigerate for at least 2 hours before serving for best flavor.

2. Rainbow Slaw with Honey-Lime Dressing

This isn’t your grandmother’s coleslaw! Vibrant, crunchy, and bursting with flavor, this colorful slaw adds a refreshing crunch to any barbecue plate.

Ingredients:

• 1/2 head purple cabbage, thinly sliced
• 1/2 head green cabbage, thinly sliced
• 2 large carrots, julienned
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 4 green onions, sliced
• 1/4 cup fresh cilantro, chopped

For the dressing:

• 1/4 cup fresh lime juice
• 3 tablespoons honey
• 1/4 cup olive oil
• 1 garlic clove, minced
• 1/2 teaspoon cumin
• Salt and pepper to taste

Instructions:

1. Combine all vegetables in a large bowl.
2. Whisk dressing ingredients together in a separate bowl.
3. Pour dressing over vegetables and toss well to combine.
4. Let sit for at least 30 minutes before serving to allow flavors to meld.

3. Mediterranean Orzo Salad

This pasta salad is always the first to disappear at my barbecues. The combination of tangy feta, kalamata olives, and fresh herbs is irresistible.

Ingredients:

• 1 pound orzo pasta
• 1 cucumber, diced
• 1 pint cherry tomatoes, halved
• 1 red onion, finely diced
• 1 cup kalamata olives, pitted and halved
• 8 oz feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped

For the dressing:

• 1/3 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. Cook orzo according to package directions. Drain and rinse with cold water.
2. In a large bowl, combine cooled orzo with all other ingredients.
3. Whisk dressing ingredients together and pour over salad.
4. Toss well and refrigerate for at least 1 hour before serving.

4. Watermelon, Feta, and Mint Salad

On those scorching summer days, nothing beats the cooling combination of sweet watermelon and salty feta. This salad is as beautiful as it is delicious.

Ingredients:

• 8 cups watermelon, cubed
• 8 oz feta cheese, crumbled
• 1/4 cup fresh mint leaves, torn
• 1/4 cup red onion, thinly sliced
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh lime juice
• Freshly ground black pepper

Instructions:

1. Arrange watermelon cubes on a large platter.
2. Sprinkle with feta cheese, mint leaves, and red onion.
3. Drizzle with olive oil and lime juice.
4. Finish with fresh black pepper and serve immediately.

Hot and Hearty Sides

5. Loaded Baked Potato Casserole

This crowd-pleaser combines all the flavors of loaded baked potatoes in an easy-to-serve casserole format.

Ingredients:

• 3 pounds russet potatoes, peeled and cubed
• 1 cup sour cream
• 1/2 cup butter, melted
• 2 cups shredded cheddar cheese, divided
• 8 strips bacon, cooked and crumbled
• 6 green onions, sliced
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F and grease a 9×13 baking dish.
2. Boil potatoes until tender, about 15 minutes. Drain well.
3. In a large bowl, mash potatoes with sour cream, butter, and seasonings.
4. Stir in 1 cup of cheese, half the bacon, and half the green onions.
5. Transfer to baking dish and top with remaining cheese.
6. Bake for 25-30 minutes until hot and bubbly.
7. Garnish with remaining bacon and green onions before serving.

6. Grilled Corn with Chili-Lime Butter

Corn on the cob is a barbecue staple, but this version takes it to a whole new level with a spicy, tangy butter that melts perfectly over the smoky kernels.

Ingredients:

• 8 ears of corn, husks removed
• 1/2 cup butter, softened
• 1 lime, zested and juiced
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1/4 cup cilantro, finely chopped
• Salt to taste

Instructions:

1. Preheat grill to medium-high heat.
2. In a small bowl, mix butter with lime zest, juice, spices, and cilantro.
3. Grill corn, turning occasionally, until kernels are tender and charred in spots, about 10-12 minutes.
4. Immediately slather with chili-lime butter and sprinkle with salt.
5. Serve hot with extra lime wedges on the side.

7. Mac and Cheese with Crispy Topping

My mac and cheese recipe has been perfected over years of family barbecues. The crispy panko topping adds a delightful crunch to the creamy pasta beneath.

Ingredients:

• 1 pound elbow macaroni
• 4 tablespoons butter, plus more for topping
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 2 cups sharp cheddar cheese, shredded
• 1 cup Gruyère cheese, shredded
• 1/2 teaspoon mustard powder
• 1/4 teaspoon nutmeg
• Salt and pepper to taste

For the topping:

• 1 cup panko breadcrumbs
• 2 tablespoons butter, melted
• 1/4 cup Parmesan cheese, grated
• 1 tablespoon fresh thyme leaves

Instructions:

1. Preheat oven to 375°F and butter a 9×13 baking dish.
2. Cook macaroni according to package directions until al dente. Drain well.
3. In a large pot, melt butter over medium heat. Add flour and cook, stirring constantly, for 1 minute.
4. Gradually whisk in milk and cook until thickened, about 5 minutes.
5. Remove from heat and stir in cheeses, mustard powder, nutmeg, salt, and pepper.
6. Add cooked macaroni and stir to combine.
7. Transfer to prepared baking dish.
8. Mix topping ingredients and sprinkle over macaroni.
9. Bake for 25-30 minutes until golden and bubbly.

8. Bourbon Baked Beans

These aren’t your ordinary baked beans from a can. The addition of bourbon gives them a rich, complex flavor that pairs perfectly with smoky barbecue.

Ingredients:

• 1 pound dried navy beans, soaked overnight
• 8 oz bacon, diced
• 1 onion, finely diced
• 1 red bell pepper, finely diced
• 3 cloves garlic, minced
• 1/3 cup bourbon
• 1/3 cup molasses
• 1/4 cup maple syrup
• 1/4 cup brown sugar
• 1/4 cup tomato paste
• 2 tablespoons Dijon mustard
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• Salt and pepper to taste

Instructions:

1. Drain soaked beans and place in a large pot. Cover with fresh water and bring to a boil.
2. Reduce heat and simmer until beans are tender but not mushy, about 1 hour.
3. Preheat oven to 325°F.
4. In a large Dutch oven, cook bacon until crispy. Remove bacon, leaving fat in the pot.
5. Add onion and bell pepper to the pot and sauté until softened.
6. Add garlic and cook for another minute.
7. Add bourbon and scrape up any browned bits from the bottom of the pot.
8. Add remaining ingredients, including beans and their cooking liquid (add more water if needed to cover beans).
9. Bring to a simmer, then cover and transfer to oven.
10. Bake for 3-4 hours, stirring occasionally, until sauce is thick and beans are tender.

Vegetable Sides That Shine

9. Grilled Vegetable Platter with Herb Vinaigrette

This colorful medley of grilled vegetables makes for a stunning presentation and lets the natural flavors of summer produce shine.

Ingredients:

• 2 zucchini, sliced lengthwise
• 2 yellow squash, sliced lengthwise
• 2 red bell peppers, quartered and seeded
• 2 yellow bell peppers, quartered and seeded
• 1 eggplant, sliced into rounds
• 1 red onion, sliced into rounds
• 8 oz mushrooms, stemmed
• 2 tablespoons olive oil
• Salt and pepper to taste

For the vinaigrette:

• 1/4 cup extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 2 tablespoons fresh lemon juice
• 1 tablespoon honey
• 2 cloves garlic, minced
• 2 tablespoons mixed fresh herbs (basil, parsley, thyme)
• Salt and pepper to taste

Instructions:

1. Preheat grill to medium-high heat.
2. Brush vegetables with olive oil and season with salt and pepper.
3. Grill vegetables in batches until tender and lightly charred, about 3-4 minutes per side.
4. Whisk together vinaigrette ingredients in a small bowl.
5. Arrange grilled vegetables on a large platter and drizzle with vinaigrette.
6. Garnish with additional fresh herbs if desired.

10. Honey-Glazed Carrots with Dill

These sweet and savory carrots can be prepared on the grill or stovetop and make a beautiful addition to any barbecue spread.

Ingredients:

• 2 pounds carrots, peeled and cut diagonally
• 2 tablespoons butter
• 2 tablespoons honey
• 1 tablespoon fresh lemon juice
• 2 tablespoons fresh dill, chopped
• Salt and pepper to taste

Instructions:

1. Steam carrots until just tender, about 5-7 minutes.
2. In a large skillet, melt butter over medium heat.
3. Add honey and lemon juice, stirring to combine.
4. Add carrots and toss to coat with the glaze.
5. Cook for 2-3 minutes until carrots are glazed and heated through.
6. Remove from heat and stir in fresh dill.
7. Season with salt and pepper before serving.

11. Grilled Asparagus with Lemon and Parmesan

Simple yet elegant, this grilled asparagus dish lets the natural flavor of the vegetable shine through.

Ingredients:

• 2 pounds fresh asparagus, trimmed
• 2 tablespoons olive oil
• 1 lemon, zested and juiced
• 1/3 cup Parmesan cheese, finely grated
• Salt and freshly ground black pepper

Instructions:

1. Preheat grill to medium-high heat.
2. Toss asparagus with olive oil, salt, and pepper.
3. Grill for 3-4 minutes, turning once, until tender-crisp with light char marks.
4. Transfer to a serving platter.
5. Sprinkle with lemon zest, a squeeze of lemon juice, and Parmesan cheese.
6. Serve immediately.

Cool and Refreshing Desserts

12. No-Bake Berry Cheesecake Parfaits

These individual desserts are perfect for outdoor entertaining—no slicing required, and they can be made well in advance.

Ingredients:

• 16 oz cream cheese, softened
• 1/3 cup sugar
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1 cup heavy cream, whipped to soft peaks
• 2 cups graham cracker crumbs
• 1/4 cup butter, melted
• 3 cups mixed berries (strawberries, blueberries, raspberries)
• 2 tablespoons berry jam, melted

Instructions:

1. In a bowl, beat cream cheese with sugar, lemon juice, and vanilla until smooth.
2. Fold in whipped cream.
3. Mix graham cracker crumbs with melted butter.
4. In serving glasses, layer graham cracker mixture, cream cheese mixture, and berries.
5. Repeat layers, ending with berries on top.
6. Drizzle with melted jam.
7. Refrigerate for at least 2 hours before serving.

13. Grilled Peaches with Honey-Mascarpone

Take advantage of summer’s stone fruit bounty with this elegant dessert that can be prepared right on the grill.

Ingredients:

• 6 ripe but firm peaches, halved and pitted
• 2 tablespoons butter, melted
• 2 tablespoons brown sugar
• 8 oz mascarpone cheese
• 2 tablespoons honey, plus more for drizzling
• 1 teaspoon vanilla extract
• 1/4 cup pistachios, chopped

Instructions:

1. Preheat grill to medium heat.
2. Brush peach halves with melted butter and sprinkle with brown sugar.
3. Grill cut-side down for 3-4 minutes until grill marks appear and sugar caramelizes.
4. In a small bowl, mix mascarpone with honey and vanilla.
5. Place grilled peaches on a serving platter and top each with a dollop of honey-mascarpone.
6. Drizzle with additional honey and sprinkle with pistachios.

Delicious Dips and Spreads

14. Smoky Roasted Red Pepper Hummus

This homemade hummus blows store-bought versions out of the water with its smoky, complex flavor.

Ingredients:

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 2 roasted red peppers (jarred or homemade)
• 1/4 cup tahini
• 3 tablespoons fresh lemon juice
• 2 cloves garlic
• 1 teaspoon smoked paprika
• 1/4 teaspoon cumin
• 1/4 cup olive oil, plus more for serving
• Salt to taste
• Chopped parsley for garnish

Instructions:

1. In a food processor, combine chickpeas, roasted peppers, tahini, lemon juice, garlic, smoked paprika, and cumin.
2. Process until smooth, gradually adding olive oil through the feed tube.
3. Season with salt to taste.
4. Transfer to a serving bowl, drizzle with olive oil, and sprinkle with additional smoked paprika and parsley.
5. Serve with pita chips, vegetable crudités, or as a spread for sandwiches.

15. Creamy Spinach and Artichoke Dip

This warm, cheesy dip is always a hit at gatherings. I like to serve it with an assortment of dippers for maximum enjoyment.

Ingredients:

• 1 package (10 oz) frozen chopped spinach, thawed and drained
• 1 can (14 oz) artichoke hearts, drained and chopped
• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 cup Parmesan cheese, grated
• 1/2 cup mozzarella cheese, shredded
• 3 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F.
2. In a large bowl, combine all ingredients, reserving some mozzarella for topping.
3. Transfer mixture to a baking dish and sprinkle with reserved mozzarella.
4. Bake for 25-30 minutes until bubbly and golden.
5. Serve warm with tortilla chips, crackers, or bread.

Complete Summer BBQ Menu Ideas

Menu 1: Classic American BBQ

Menu 2: Mediterranean Inspired BBQ

Menu 3: Tex-Mex Fiesta

Tips for Barbecue Success

Make-Ahead Strategies

I’ve learned through experience that the key to enjoying your own barbecue is preparation. Here’s what you can make ahead:

• 1-2 Days Before:
  • Make marinades and rubs
  • Prepare dips and spreads
  • Bake desserts
  • Make potato salad, pasta salad, and coleslaw
• Morning of the BBQ:
  • Chop vegetables for grilling
  • Prepare fruit for desserts
  • Set up serving stations
  • Make any dressings or sauces

Serving Suggestions

Create a beautiful and functional spread with these tips:

• Use height variation with stacked platters and different sized serving dishes
• Label dishes for guests with dietary restrictions
• Keep cold foods cold by placing serving dishes on ice
• Provide a variety of serving utensils for each dish
• Set up food stations to avoid bottlenecks
• Consider individual portions for some items like desserts

Food Safety for Outdoor Entertaining

Keep everyone healthy and happy with these important food safety guidelines:

• Keep cold foods at 40°F or below using ice baths or refrigeration
• Don’t leave perishable foods out for more than 2 hours (1 hour if temperature is above 90°F)
• Use separate utensils and cutting boards for raw and cooked foods
• Have a food thermometer on hand to check that grilled items reach safe temperatures
• Provide hand sanitizer or wipes for guests

Q&A Section

Q: How far in advance can I prepare these sides?

Most salads and cold sides can be prepared 1-2 days in advance. For potato and pasta salads, I recommend adding the dressing the day of serving to maintain the best texture. Hot sides are typically best prepared the day of your barbecue, but many components can be prepped ahead of time.

Q: How do I keep my sides at the right temperature during an outdoor barbecue?

For cold sides, place serving dishes in larger bowls filled with ice. For hot sides, consider keeping them warm on the grill (away from direct heat) or in insulated containers designed for hot foods. Alternatively, serve hot foods in batches rather than all at once.

Q: What sides pair best with different types of barbecued meats?

For beef brisket or ribs, I love serving heartier sides like mac and cheese, baked beans, or potato salad. For chicken and fish, lighter options like cucumber salad, grilled vegetables, or quinoa salad work beautifully. Pulled pork pairs wonderfully with tangy coleslaw, cornbread, and baked beans.

Q: How can I accommodate guests with dietary restrictions?

I always make sure to have a variety of options available. Include at least one vegan side (like grilled vegetables or bean salad), one gluten-free option (like rice pilaf or potato dishes), and clearly label all dishes with major allergens. It’s also thoughtful to keep some dishes simple so guests can build their own plates according to their dietary needs.

Q: What’s the best way to transport sides to a potluck barbecue?

Invest in a few good insulated carriers that will maintain temperature. For cold salads, transport them in coolers with ice packs. For hot dishes, wrap casserole dishes in towels and transport in insulated carriers or cardboard boxes lined with aluminum foil. Mason jars work well for individual portions of layered salads or desserts.

Q: How do I calculate how much food to make for a large barbecue?

As a general rule, I plan for about 3-4 side dish options for a group of 10-15 people, 5-6 options for 15-25 people, and 6-8 options for larger gatherings. For individual sides, I calculate about 4-6 ounces per person per side dish. It’s always better to have too much than too little!

Final Thoughts

Barbecue season is about so much more than just grilled meats. It’s about bringing people together around a table filled with delicious food that complements the star of the show. Whether you’re hosting an intimate gathering or a large backyard bash, these versatile side dishes, salads, and desserts will help you create a memorable spread that celebrates the bounty of summer.

Remember, the best barbecues are the ones where the host gets to enjoy themselves too! Use these make-ahead tips and crowd-pleasing recipes to create a stress-free, delicious experience for both you and your guests. Here’s to a summer filled with good food, good company, and plenty of outdoor entertaining!