61 Cookout Salads You Need To Make This Summer

Sure, you’ve thrown some burgers on the grill and maybe you’re grilling up some chicken, but it’s not a cookout until you’ve added a few summery salads and sides to the menu, too. This time of year, we like to take advantage of the season's best by whipping up cucmber salads, refreshing watermelon salads and tomato-laden caprese. And, of course, we add plenty of tried-and-true cookout favorites to the menu, like potato salad, panzanella, pasta salad, crunchy coleslaw and more! When you're hosting, this roundup makes it easy to find exactly what you need to round out your menu, starting with a quintessential summer side: farro salad. Cantaloupe, cucumbers and fresh mint make a refreshing base while sweet cherry tomatoes add bright notes (and color!) and farro lends heft and nuttiness. Salty feta and a tart red wine vinaigrette are the perfect finish for this easy make-ahead salad.

Whether you follow a plant-based diet or are just looking for a dairy-free alternative, this creamy macaroni salad is the perfect dish for your next summer BBQ or weeknight meal. We kept the same components of a typical creamy macaroni salad–tender elbow pasta, crunchy celery, sweet bell pepper, a hint of mustard and splash of vinegar–but swapped in vegan mayonnaise and vegan sour cream. Everybody will go back for seconds.

This bright salad tosses grape tomatoes, black beans, red onion and jalapeno in a zesty lime and olive oil dressing before folding in diced avocado just before serving.

Ina's classic Greek salad puts fresh summer produce in the spotlight — all you need is a simple vinaigrette to dress it (with good olive oil, of course).

Pan-roasted corn is the star of this zesty pasta salad that’s perfect for picnics, cookouts or anytime you need a side that doubles as a vegetarian main. We took inspiration from the Mexican street-food favorite esquites: roasted corn kernels dressed with mayonnaise and sprinkled with Cotija cheese and lime juice. We added sour cream to make a creamy dressing for our salad and opted for twirly cavatappi pasta to make the whole dish come together perfectly on your fork. The recipe calls for a generous amount of minced jalapeño; leave the seeds in for a refreshing amount of heat, or scrape them out for milder dish with just a hint of spice.

Smashed cucumber salad (or pai huang gua) is a staple side dish in many Chinese restaurants and usually consists of cucumbers tossed with black vinegar, soy sauce, garlic and sesame seeds (or oil). In other variations, chiles and sometimes Sichuan peppercorn are added. We started with the technique of smashing the cucumbers, which creates jagged edges and more surface area for the dressing to get absorbed, and salting them, which softens the skin, firms up the flesh and releases some water to concentrate the flavor, then added a twist. This version combines the freshness of sweet watermelon and an abundance of herbs with a little heat from chiles and ginger. It's a bright summer salad that hits all the flavor receptors.

Sweet corn gets a quick blanch then tossed with red onion, cider vinegar and fresh basil for a crisp, tangy salad that comes together in minutes.

Decadent lobster tails and seasonal sweet corn on the cob are slathered in lemony oil, then grilled to perfection. A lightly spicy sauce of Fresno chiles, garlic and cherry tomatoes (also cooked on the grill in a cast-iron skillet) brings it all together, while a shower of chopped tarragon and parsley adds color and brightness. We use fresh lobster tails, but feel free to substitute frozen if that's what your market carries. Just be sure to thaw them before starting the recipe.

Kardea says, "If you want to highlight the best summer vegetables, this pasta salad is just the ticket. It's great for picnics, potlucks or for just keeping around in the fridge to have as an easy side dish. My homemade creamy basil vinaigrette adds the perfect amount of herbaceous tanginess to complement the veggies."

Enjoy best-of-summer flavors all year long with this corn and tomato pasta salad in a sour cream-and-chive dressing.

We love this subtly smoky version of potato salad. Grilled potatoes can sometimes be dry but Rachael tosses hers with an herby vinaigrette right when they come off the grill so they soak up all the extra moisture—and flavor!

Sweeten up your greens with chopped fruit and a tasty mustard vinaigrette.

Fire up the grill for a summery twist on the classic Caesar salad! The hearty cabbage holds up to the creamy Caesar dressing, while the charred bread croutons add some crunch. Serve topped with an extra sprinkle of shaved Parmesan and a generous grind of black pepper for a simple side salad or main dish.

Guy whips up a hearty summer salad with grilled sweet corn, black beans and lots of veggies.

This cool, creamy salad is one of our favorites alongside burgers or grilled chicken. Dill and sour cream give the sliced cukes plenty of flavor.

We took classic, creamy potato salad — a summer-time favorite for picnics and BBQ’s — and transformed it to a vegan-friendly side dish. The splash of vinegar and addition of chopped cornichons add just the right amount of zip and crunch.

Ripe summer peaches are made even better when topped with red onion, candied walnuts, fresh herbs and a honey-mustard vinaigrette.

Bobby's classic coleslaw is a guaranteed crowd-pleaser — and it's on the table in 10 minutes.

If you love pasta salad as much as you love deli favorites, you are in for a treat with this easy side.

Every backyard barbecue deserves a bowl of this dressed-up pasta salad.

Trisha uses a handful of Asian staples (like rice wine vinegar, soy sauce, sesame oil and garlic) to flavor her cucumbers in this quick and simple salad. The red pepper flakes are optional but we consider them a must; they add a nice pop of spiciness to this sweet-and-savory side dish.

This light and refreshing salad will help you start your summer right — with all your favorite veggies! It features juicy cherry tomatoes, tender zucchini and sweet yellow squash.

This classic salad goes great with barbecue ribs. Elbow macaroni and ham are mixed with hard-boiled eggs, celery, relish and mayo for a creamy taste of summer.

Showcase two seasonal favorites (tomatoes and corn) by dressing them with an almond vinaigrette and topping with crumbled goat cheese.

Fresh roasted bell peppers and bite-size balls of mozzarella make this a standout summer salad.

You won't miss the potatoes in this light and tangy take on potato salad, which gains crunch from celery and a little kick from horseradish.

A medley of colorful vegetables come together for this chef-worthy summer salad.

Creamy potato salad gets a little Southwestern heat from chipotle pepper puree and a pop of cayenne.

Zucchini sliced lengthwise grills up beautifully. Just toss it with some Romano cheese, crunchy pine nuts and a tangy vinaigrette to create the perfect side dish.

The zesty combination of parsley, cilantro and garlic livens up the earthy flavor of wheat berries, while the crisp cucumbers, sweet corn and juicy cherry tomatoes make the whole dish extra refreshing.

A pantry-inspired salad that uses cannellini beans, sun-dried tomatoes and pasta. What's not to love about that?

You say tomato, we say potato! An olive-and-celery vinaigrette takes the veggies to the next level in this simple summer salad.

This slaw is savory and sweet, with apples, mint and pecans mixed in with the cabbage. It's all tossed with an orange-chili dressing.

In a lighter take on the trendy retro dish, chicken breasts and fresh seasonal stone fruit replace the usual quartered chicken and dried fruit. They’re marinated in a caper-and-olive-flecked dressing, then grilled and served on a bed of flame-kissed greens and toasted bread. The extra dressing becomes the classic savory-sweet white wine sauce that pulls all the flavors of this salad together.