Slideshow: 29 Salads and Sides for Your 4th of July Feast

Halloumi and Vegetable Skewers
Halloumi and Vegetable Skewers

A cheese from the gods, Halloumi—a semi-soft cheese from Cyprus made for grilling or pan-frying—is skewered alongside red onion, tomato, and zucchinis to create a delicious fresh and salty side on a stick.

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[Photograph: Joshua Bousel]

Grilled Ratatouille
Grilled Ratatouille

If you're a sucker for grilled veggies, mix a bunch of them together with a tangy herb vinaigrette for this irresistible grilled interpretation of ratatouille.

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[Photograph: Joshua Bousel]

Charred Radicchio With Balsamic Vinegar and Bacon
Charred Radicchio With Balsamic Vinegar and Bacon

Bacon wrapped radicchio is grilled and paired with an herbal vinaigrette and balsamic to create and incredible combination of textures and flavors.

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[Photograph: Joshua Bousel]

Grilled Jalapeño Potato Salad
Grilled Jalapeño Potato Salad

With a different and tastier approach to potato salad like this, it's hard to understand why we're forced to suffer many injustices against this dish so frequently.

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[Photograph: Joshua Bousel]

Grilled Salt and Vinegar Potatoes
Grilled Salt and Vinegar Potatoes

Vinegar infuses these spuds with an intense tanginess that pairs well with the heavy dose of salt.

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[Photograph: Joshua Bousel]

Easy Fingerling Potato Salad with Creamy Dill Dressing
Easy Fingerling Potato Salad with Creamy Dill Dressing

The key to the deeply-seasoned potatoes in this tangy and creamy salad is to cook them in water seasoned with salt and vinegar. A dressing flavored with olive oil, sour cream, and dill binds it together.

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[Photograph: J. Kenji López-Alt]

Grilled Hasselback Sweet Potatoes with Rosemary and Garlic
Grilled Hasselback Sweet Potatoes with Rosemary and Garlic

For those who swear by sweet potatoes, these Hasselbacks are the perfect side to bring both sweetness and color to any meal.

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[Photograph: Joshua Bousel]

Smashed Potatoes
Smashed Potatoes

With these smashed potatoes, a combo cooking off and on the grill can be a great way to go. Parboiling makes these a quick side once they hit the grill, and they go great with almost every grilled meat imaginable.

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[Photograph: Joshua Bousel]

Grilled Foil-Wrapped Potatoes With Shallots, Lemon, and Thyme
Grilled Foil-Wrapped Potatoes With Shallots, Lemon, and Thyme

New potatoes steamed on top of the grill in foil packets are quicker and easier than any other grilled potato recipe we've got, and best of all, by mixing up the additions to the packet you've got near endless flavor possibilities, making them a dynamic side dish for whatever you want to throw on next to'em.

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[Photograph: Joshua Bousel]

Grilled Pimientos de Padrón
Grilled Pimientos de Padrón

Fresh, fruity, salty and mostly mild, these little Spanish peppers are a perfect quick accompaniment to almost anything.

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[Photograph: Joshua Bousel]

Prosciutto-Wrapped Stuffed Cherry Peppers
Prosciutto-Wrapped Stuffed Cherry Peppers

Classic bacon-wrapped stuffed jalapeños poppers get an Italian twist. Hot cherry peppers, filled with ricotta and provolone cheeses, are wrapped with prosciutto and cooked on the grill.

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[Photograph: Joshua Bousel]

Zucchini Rolls with Goat Cheese and Mint
Zucchini Rolls with Goat Cheese and Mint

These little zucchini rolls may require some patience to get together from start to finish, but their good looks are only bested by the incredible combo of flavors packed into such a small package.

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[Photograph: Joshua Bousel]

The Best Basic Grilled Corn
The Best Basic Grilled Corn

Basic grilled corn cooked on a hot fire until blistered and charred, served with butter and salt. It's a great base for many delicious versions of corn on the cob.

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[Photograph: J. Kenji López-Alt]

Grilled Romaine Hearts with Buttermilk-Dill Dressing
Grilled Romaine Hearts with Buttermilk-Dill Dressing

Romaine gets a bad rap in an age where salads are dominated by baby greens. But here it gets the star treatment it deserves: grilled to impart a smoky flavor and wilted, crunchy texture.

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Grilled Asparagus, Zucchini, and Bread Salad with Olive-Caper Dressing
Grilled Asparagus, Zucchini, and Bread Salad with Olive-Caper Dressing

Combining bread and grilled veggies, this salad gets its cues from panzanella (Tuscan bread salad). It's topped with a briny olive-caper dressing.

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Cucumber and Mint Salad
Cucumber and Mint Salad

Thinly sliced cucumber and fresh mint make a refreshing summer salad—delicious on its own as a light bite, or as a side to smoky grilled meats.

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[Photograph: Jennifer Segal]

The Best Caesar Salad
The Best Caesar Salad

This savory, creamy, tangy, and crunchy version of the classic Caesar offers a reminder of why this dish is so ubiquitous.

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[Photograph: J. Kenji López-Alt]

Fresh Herbs With Corn, Asparagus, and Chickpeas
Fresh Herbs With Corn, Asparagus, and Chickpeas

A play on traditional tabbouleh that swaps bulgur for cripy chickpeas, freshly shucked corn kernels and bite-sized asparagus. Combined with chopped herbs and topped with sumac-filled yogurt, it makes for a fresh summer dish.

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[Photograph: Yasmin Fahr]

Pasta Salad with Peas and Pesto
Pasta Salad with Peas and Pesto

Fresh herb pesto makes a flavorful dressing for a springy pasta salad studded with green peas. Chopped walnuts add delicious crunch and fresh lemon juice brightens it up.

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[Photograph: Jennifer Segal]

Artichoke, Olive, and Lemon Pasta
Artichoke, Olive, and Lemon Pasta

Wide noodles are layered together with preserved artichokes, shards of Parmesan, and briny green olives; the zest and juice of a lemon and a drizzle of olive oil bind it all together.

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[Photograph: Blake Royer]

Vinegar Coleslaw
Vinegar Coleslaw

Simplicity rules in this slaw, where equal amounts of cider vinegar and sugar create a straightforward sweet-and-tangy flavor that's also incredibly versatile.

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[Photograph: Joshua Bousel]

Lexington-Style Red Coleslaw
Lexington-Style Red Coleslaw

In the Lexington, NC tradition, this slaw replaces the traditional mayonnaise base with ketchup, which, when mixed with sugar and hot sauce, results in a slaw with a flavor similar to the region's famous vinegary barbecue sauce.

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[Photograph: Joshua Bousel]