4 different side dishes that work well for hot-weather BBQs.

Cool, Fresh & Flavorful: Summer Side Dishes for Hot-Weather BBQs

When you’re planning a 4th of July BBQ or summer get-together in the Phoenix area, the last thing you want is a side dish that wilts in the heat or spoils in the sun. Whether you’re eating indoors or poolside, these fresh, flavorful recipes are designed to hold up beautifully in hot weather—no mayo required. Best of all, they’re easy to make ahead and even easier to enjoy.

Here are four summer-ready side dish recipes you’ll want to bring to every gathering this season:

A bowl of Israeli couscous salad with tomatoes, feta, kalamata olives and more...

1. Israeli Couscous Salad with Lemon-Herb Dressing

This bright and zesty salad is full of Mediterranean flavor and holds up well at room temperature or chilled. Israeli couscous (or orzo) is paired with cucumbers, cherry tomatoes, herbs, and a light lemony vinaigrette. Add feta for a touch of creaminess or keep it vegan.

Ingredients:

  • 1 1/2 cups Israeli couscous (or orzo), cooked and cooled
  • 1 cup cherry tomatoes, halved
  • 1/2 cucumber, diced
  • 1/4 cup kalamata olives, sliced
  • 2 scallions, thinly sliced
  • 2 tbsp chopped parsley
  • 1 tbsp chopped fresh mint
  • 1/4 cup crumbled feta (optional)

Dressing:

  • 1/4 cup olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 garlic clove, minced
  • Salt and pepper to taste

Instructions:

  1. In a large bowl, combine couscous, vegetables, herbs, and feta if using.
  2. Whisk together dressing ingredients and pour over salad.
  3. Toss gently to combine and refrigerate until ready to serve.

A plate of fresh peaches, tomatoes and basil with mozerella balls.2. Grilled Peach & Tomato Salad with Basil

Grilled peaches bring out the sweetness of summer in this elegant and refreshing side. Paired with cherry tomatoes and fresh basil, and finished with olive oil and balsamic glaze, it’s a showstopper that feels fancy without the fuss.

Ingredients:

  • 3 ripe peaches, halved and pitted
  • 1 cup cherry tomatoes, halved
  • 1/4 cup fresh basil leaves
  • 1 tbsp olive oil
  • 1 tbsp balsamic glaze
  • Optional: mozzarella pearls

Instructions:

  1. Grill peach halves for 2–3 minutes per side until charred. Slice once cooled.
  2. In a serving dish, combine grilled peaches, cherry tomatoes, and basil.
  3. Drizzle with olive oil and balsamic glaze before serving.
  4. Top with mozzarella if desired.

A Thai salad made with cucumbers, shredded carrots, peanuts, cilantro and more...3. Cold Thai Cucumber Salad

Cool, crunchy, and packed with flavor, this Thai-inspired salad brings together cucumbers, shredded carrots, scallions, and cilantro in a sweet-tangy sesame-lime dressing. Crushed peanuts on top add the perfect crunch.

Ingredients:

  • 2 large cucumbers, thinly sliced
  • 1/2 cup shredded carrots
  • 2 scallions, thinly sliced
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped roasted peanuts

Dressing:

  • 2 tbsp rice vinegar
  • 1 tbsp lime juice
  • 1 tsp sesame oil
  • 1 tsp honey or agave
  • Pinch of red pepper flakes (optional)

Instructions:

  1. In a bowl, whisk together dressing ingredients.
  2. Toss cucumbers, carrots, scallions, and cilantro in the dressing.
  3. Top with peanuts just before serving for crunch.

White beans, parmesean and arugula salad in lemon-herb dressing.4. Lemon-Herb Marinated White Bean Salad

This protein-rich salad is satisfying and bright, with white beans, lemon zest, olive oil, and plenty of herbs. It’s refreshing, super easy to throw together, and holds beautifully when chilled.

Ingredients:

  • 2 cans cannellini or great northern beans, drained and rinsed
  • 1 small shallot, minced
  • 2 tbsp chopped fresh parsley
  • 1 tsp chopped thyme or oregano
  • Zest and juice of 1 lemon
  • 1/4 cup olive oil
  • Salt and pepper to taste
  • Optional: shaved parmesan or baby arugula for garnish

Instructions:

  1. In a large bowl, combine beans, shallot, herbs, lemon zest, and juice.
  2. Drizzle with olive oil, season with salt and pepper.
  3. Toss to coat and refrigerate for 30 minutes before serving.
  4. Garnish with parmesan or arugula if using.

Want a Printable Copy?

We’ve bundled all four of these recipes into one handy downloadable file—perfect to bring with you to your next gathering or share with a friend!

📥 Download the Printable Recipe Cards

Looking for even more summer inspiration? Stop by your local SummerWinds Nursery for vibrant seasonal plants, outdoor living ideas, and last-minute garden gifts to brighten your 4th of July celebration.