A great summer BBQ isn’t just about what’s on the grill—it’s the sides that steal the show. Build your spread around bold, colorful dishes that feel fresh and a little unexpected: a bright watermelon and feta salad with mint, or a grilled peach and burrata salad brightens any summer menu.

 Add a farro salad with roasted eggplant and lemon vinaigrette, a smoky grilled corn salad tossed with lime and cotija cheese, and a platter of heirloom tomatoes drizzled with olive oil and topped with flaky salt.

Round it out with warm, crusty bread and a punchy dipping sauce.

When the sides bring crunch, acidity, and vibrant flavor, the whole BBQ feels elevated—and guests keep coming back for seconds.

 Grilled Peach & Burrata Salad

• creamy, smoky, salty, and stunning •

INGREDIENTS:

3 ripe peaches, halved

2 balls burrata

Arugula or mixed greens

Torn prosciutto slices

Olive oil

Balsamic glaze

Fresh basil

INSTRUCTIONS:

Grill peaches until lightly charred. Arrange greens, peaches, and torn burrata on a platter. Add prosciutto. Drizzle with olive oil and balsamic glaze. Finish with fresh basil.

 Watermelon, Feta & Mint Salad

• sweet and savory at their best •

INGREDIENTS:

4 cups watermelon, cubed

½ cup crumbled feta

¼ cup fresh mint, chopped

1 tbsp olive oil

1 tbsp fresh lime juice

Pinch of salt + black pepper

INSTRUCTIONS:

Combine watermelon, feta, and mint in a bowl. Drizzle with olive oil and lime juice. Gently toss and season lightly. Serve chilled.

Charred Lemon & Broccolini

• simple, bold, and elevated •

INGREDIENTS:

2 bunches broccolini

4 lemons halved

Olive oil

1 clove garlic

Lemon zest + juice

Shaved parmesan

INSTRUCTIONS:

Grill broccolini and lemon halves until lightly charred. Toss with garlic, lemon, and olive oil. Finish with parmesan.

Smoky Grilled Corn Salad

• smoky and sweet •

INGREDIENTS:

5 ears corn, husked

¼ cup mayo

¼ cup crumbled cotija cheese

1 tbsp Lime juice

½ tsp smoked paprika

¼ cup cilantro, chopped

Salt + pepper

Lime wedges

INSTRUCTIONS:

Grill corn until lightly charred. Let cool, then cut kernels off. Toss with mayo, lime juice, paprika, cheese, and cilantro. Season to taste. Garnish with lime wedges. Serve warm or at room temperature.

 Herby Yogurt Dip

• great with everything •

INGREDIENTS:

1 cup Greek yogurt

1 tbsp lemon juice

1 tbsp olive oil

1 clove garlic, minced

2 tbsp herbs (dill, parsley, or chives)

Salt + pepper

INSTRUCTIONS:

Mix everything together. Top with torn herbs. Chill before serving.

 Farro Salad with Roasted Eggplant & Lemon Vinaigrette

• nutty, hearty, and sophisticated •

INGREDIENTS:

1 cup cooked farro

Sliced roasted eggplant

¼ cup goat cheese

Chopped sun-dried tomatoes

Fresh parsley and basil

2 tbsp olive oil

1 tbsp lemon juice

INSTRUCTIONS:

Toss cooked farro with cheese, herbs, and sun-dried tomatoes. Dress with olive oil, and lemon. Top with roasted eggplant. Serve warm or at room temperature.

Heirloom Tomato Platter

• simple but impactful •

INGREDIENTS:

3–4 heirloom tomatoes, sliced

2 tbsp olive oil

Flaky salt

Fresh basil

INSTRUCTIONS:

Arrange tomato slices on a platter. Drizzle with olive oil. Sprinkle with salt and basil.