10 Easy Summer Cold Side Dishes

Grilled Corn and Avocado Salad

This vibrant salad combines the smoky flavors of grilled corn with the creamy richness of avocado for a refreshing summer treat.

Ingredients:

• 2 ears of corn, husked
• 1 ripe avocado, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1 tablespoon lime juice
• Salt and pepper to taste

Cooking method:

1. Preheat your grill to medium-high heat.
2. Grill the corn for about 10 minutes, turning occasionally, until slightly charred.
3. Once cooled, cut the kernels off the cob and place them in a large bowl.
4. Add avocado, cherry tomatoes, red onion, and cilantro to the bowl.
5. Drizzle with lime juice, then season with salt and pepper.
6. Toss gently to combine and serve chilled.

Watermelon Feta Salad

This sweet and savory salad is a perfect way to cool down on a hot summer day.

Ingredients:

• 4 cups watermelon, cubed
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh mint leaves, chopped
• 2 tablespoons balsamic reduction

Cooking method:

1. In a large bowl, combine watermelon cubes, feta cheese, and mint leaves.
2. Drizzle with balsamic reduction.
3. Gently toss and serve immediately.

Cucumber Dill Yogurt Dip

Ideal for pairing with fresh veggies, this dip is both refreshing and tangy.

Ingredients:

• 1 cup Greek yogurt
• 1 cucumber, grated and strained
• 1 tablespoon fresh dill, chopped
• 1 garlic clove, minced
• Salt and pepper to taste

Cooking method:

1. In a medium bowl, mix together Greek yogurt, grated cucumber, dill, and minced garlic.
2. Season with salt and pepper.
3. Chill for at least 30 minutes before serving with your favorite vegetables.

Caprese Skewers

These bite-sized appetizers are packed with flavor and make a stunning presentation.

Ingredients:

• 1 pint cherry tomatoes
• 8 ounces mozzarella balls
• Fresh basil leaves
• Balsamic glaze
• Skewers

Cooking method:

1. On each skewer, alternate threading cherry tomatoes, mozzarella balls, and basil leaves.
2. Arrange skewers on a platter.
3. Drizzle with balsamic glaze before serving.

Asian Slaw with Peanut Dressing

This colorful slaw is crunchy and packed with flavor, thanks to a zesty peanut dressing.

Ingredients:

• 2 cups shredded cabbage
• 1 carrot, julienned
• 1 red bell pepper, sliced thin
• 1/4 cup peanuts, chopped
• 2 tablespoons soy sauce
• 1 tablespoon peanut butter
• 1 tablespoon rice vinegar
• 1 teaspoon honey

Cooking method:

1. In a large bowl, combine shredded cabbage, carrot, bell pepper, and chopped peanuts.
2. In a small bowl, whisk together soy sauce, peanut butter, rice vinegar, and honey.
3. Pour dressing over the slaw and toss well to coat.

Cold Quinoa Tabbouleh

A healthy twist on a classic Middle Eastern dish, this tabbouleh is fresh and filling.

Ingredients:

• 1 cup cooked quinoa
• 1/2 cup parsley, chopped
• 1/4 cup mint leaves, chopped
• 1/2 cup cherry tomatoes, quartered
• 1/4 cup cucumber, diced
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking method:

1. In a large bowl, combine cooked quinoa, parsley, mint, cherry tomatoes, and cucumber.
2. In a small bowl, whisk together lemon juice and olive oil.
3. Pour dressing over quinoa mixture, season with salt and pepper, and toss to combine.

Mango Black Bean Salad

A colorful and nutritious salad that's bursting with sweet and savory flavors.

Ingredients:

• 1 can black beans, drained and rinsed
• 1 mango, diced
• 1 red bell pepper, diced
• 1/4 cup red onion, diced
• 1/4 cup cilantro, chopped
• 2 tablespoons lime juice
• Salt and pepper to taste

Cooking method:

1. In a large bowl, combine black beans, mango, bell pepper, red onion, and cilantro.
2. Drizzle with lime juice and season with salt and pepper.
3. Toss gently to blend flavors and serve chilled.

Chilled Green Bean Salad

A crunchy and healthy side dish, perfect for any summer feast.

Ingredients:

• 1 pound green beans, trimmed
• 1/4 cup red onion, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon red wine vinegar
• Salt and pepper to taste

Cooking method:

1. Blanch green beans in boiling water for 2-3 minutes, then plunge them into ice water.
2. Drain and pat dry before placing in a large bowl.
3. Add sliced red onion, olive oil, and red wine vinegar.
4. Season with salt and pepper and toss to combine.

Orzo Pasta Salad

A delightful cold pasta salad that is perfect for outdoor gatherings and picnics.

Ingredients:

• 1 cup orzo pasta
• 1/2 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, sliced
• 1/4 cup feta cheese, crumbled
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• Fresh basil leaves

Cooking method:

1. Cook orzo according to package instructions and let it cool.
2. In a large bowl, combine cooked orzo, cherry tomatoes, olives, and feta cheese.
3. Drizzle with lemon juice and olive oil.
4. Toss well and garnish with fresh basil leaves before serving.

Spicy Thai Noodle Salad

This salad combines the zest of Thai flavors with the coolness of chilled noodles for a refreshing dish.

Ingredients:

• 8 ounces rice noodles
• 1/2 cup shredded carrots
• 1/2 cup red bell pepper, julienned
• 1/4 cup chopped peanuts
• 2 tablespoons fish sauce
• 1 tablespoon lime juice
• 1 tablespoon brown sugar
• 1 chili pepper, sliced

Cooking method:

1. Cook rice noodles according to package instructions, drain, and rinse with cold water.
2. In a large bowl, combine noodles, carrots, bell pepper, and peanuts.
3. In a small bowl, mix fish sauce, lime juice, brown sugar, and sliced chili.
4. Pour dressing over noodles and toss to combine before serving cold.