If you ask us, the sides make the meal (Fourth of July included) so we always have a lot of fun picking out what we’ll serve alongside all those burgers and cocktails — and before the desserts. We like to start with a few must-haves like pasta salad and coleslaw then throw in some grilled veggies. And, it just wouldn’t be a summer barbecue without at least one salad, piled high with grilled greens and seasonal produce. (Is it just us or are you getting hungry thinking about the possibilities?) No matter what kind of get-together you’re planning for July Fourth, you’ll find that these delicious sides fit right in, starting with this colorful salad that’s chock-full of charred zucchini, yellow squash and bell pepper and finished with toasty bread and fragrant basil. You’ll get a taste of summer in every bite — and for just 25 minutes worth of prep work and cooking!

The Barefoot Contessa's fan-favorite take on this cookout classic is packed with flavor: lots of mayo, mustard and fresh dill — how potato salad was meant to taste.

The great thing about wedge salad is that everyone can easily grab their own piece ― which is perfect if you’re hosting a backyard barbecue. Sunny’s recipe makes 4 wedges so be sure to double it if you’re having a few people over.

Ina's five-minute dish is a beautiful display to have on your picnic table. Vary the color of your tomatoes to get the most-appealing presentation.

A dressing of mayonnaise, milk, vinegar and adobo sauce gives kick to Ree's pasta salad. Toss in grape tomatoes, Gouda cheese and fresh basil.

A little lemon-pepper seasoning brings a punchy brightness to these toasty potatoes. You’ll find that they pair perfectly with grilled chicken and fish.

Consider this the ideal alternative to a creamy, mayo-based coleslaw. Kale and carrots are tossed with fresh lime and orange juice for a light, citrus-packed side dish.

Tyler first soaks corn in water before putting the cobs on a hot grill. The corn is done when it feels soft to the touch. Take the corn off the grill and carefully peel back the husks and remove the silks. Tie each husk in a knot so you can hold on to it like a handle; roll each cob in lime butter and queso fresco, then sprinkle with homemade Ancho Chile Rub.

Kardea grills shrimp until sweet and slightly crisp, then incorporates it into a creamy, tangy macaroni salad.

What makes this simple, quick side dish so delicious is the feta, marinated in fresh garlic, lemon, and fresh oregano, that begins to soften and melt as soon as it hits the warm eggplant.

Yes, you can have all the flavors of a loaded baked potato in one easy salad. Whip up a sour cream dressing for boiled red potatoes and toss with crispy bacon, chopped scallions and plenty of Cheddar cheese.

Ree takes some of our favorite ingredients (garlic, tomato, olives, feta and parsley) and tosses them with tender orzo for a simple and delicious summertime salad.

This crowd-pleasing side is ready in no time! Add a spicy kick by tossing some pickled jalapeno with your classic coleslaw ingredients.

This char-grilled Caesar salad gets a delicious twist. Kardea makes her own croutons ― flavored with her own special house seasoning. You can make her house seasoning in a big batch so that you have it on hand whenever you’re cooking; it will stay fresh in an airtight container for up to 3 months.

Valerie’s grilled sweet potatoes wedges couldn’t be simpler. Just cut cooked potatoes into wedges, brush with olive oil and sprinkle with seasoning and then grill for a few minutes on each side ― until nice char marks develop.

"When it comes time for summer," says Alex, "I can't resist making a salad bursting with ingredients from the local markets. For best results, make the salad without ever refrigerating the tomatoes but with the watermelon cold from the refrigerator. The contrast of temperatures will give the salad an extra-fresh taste."

The tangy secret to Alex's potato salad is the addition of finely chopped gherkins, plus a bit of brine from the jar.