30 Crowd-Pleasing Side Dishes to Bring to a Cookout

If you’re heading to a cookout or backyard barbecue and need to bring a side, this curated collection of 30 Best Sides to Take to a Cookout has you covered. Inside you’ll find a variety of crowd-pleasing recipes including appetizers, salads, roasted vegetables, potato and bean sides, and desserts. Each entry includes make-ahead and transport tips so your dish arrives fresh and ready to enjoy.

Start the party with Pimento Cheese Deviled Eggs with Jalapeño, pair Perfect Roasted Potato Wedges with almost any entree, serve Antipasto Pasta Salad with Parmesan Herb Vinaigrette for big flavor, and finish with a seasonal Blueberry Cream Cheese Pie for dessert.

Appetizers

Pimento Cheese Deviled Eggs

Deviled eggs are always a party favorite. These Pimento Cheese Deviled Eggs with jalapeño offer a Southern twist on the classic—creamy, slightly spicy, and perfect for any gathering.

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MAKE AHEAD:

Cook eggs 3–4 days ahead. Peel and store whole in an airtight container; avoid keeping more than 5–7 days for safety.
Prepare the filling 1–2 days ahead. Store in a zipper bag with excess air removed; snip a corner to pipe into whites when ready.
Fill eggs up to 1 day ahead. Hold in an airtight container. Add crisp toppings at the last minute to maintain crunch.

Loaded Roasted Eggplant Dip (Baba Ganoush)

This baba ganoush is simple and healthy, enhanced with crunchy cucumber, tomatoes, olives, pine nuts and parsley. Serve it with pita, crackers, or fresh vegetables for a Mediterranean-inspired appetizer.

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MAKE AHEAD: Roast the eggplant up to four days ahead; make the dip up to two days ahead. Add crunchy garnishes just before serving.

7-Layer Dip

A classic party staple—creamy, colorful, and always popular. This lighter, fresher version keeps everything you love while dialing up bright flavors and balanced layers.

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MAKE AHEAD: Assemble up through the shredded lettuce layer a day ahead. Cover and refrigerate, then add lettuce, tomato and olives just before serving.

Artichoke Tapenade

Bold artichoke tapenade adds a flavorful twist to any charcuterie or cheese board.

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MAKE AHEAD: Refrigerate up to 4 days.

Very Veggie Gazpacho

A chunky, vegetable-packed cold Spanish soup featuring tomatoes, cucumbers, peppers, jalapeño, scallions and garlic in a tangy tomato base—perfect for hot summer days.

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MAKE AHEAD: Best within 24 hours, but it will keep refrigerated 4–5 days.

Salads

Roasted Beet Salad with Walnuts & Goat Cheese

A classic, elegant salad with roasted beets, walnuts, goat cheese and a honey-balsamic dressing—ideal for special occasions or a refined side.

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MAKE AHEAD: Roast and peel beets 2–3 days ahead. Dressing can be combined 3–4 days ahead; assemble on site.

Antipasto Pasta Salad with Parmesan Herb Vinaigrette

A flavorful pasta salad great for barbecues, potlucks or an easy lunch—pair it with grilled meats for an Italian-inspired spread.

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MAKE AHEAD: Assemble up to 2 days ahead but leave the dressing off; toss just before serving so the pasta stays firm.

Mediterranean Chopped Salad with Chickpeas

Crisp summer vegetables and pantry staples make a satisfying, healthy salad that works as a side or a meal with added protein.

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MAKE AHEAD: Partially assemble a day ahead; keep feta and dressing separate. Add both when ready to serve.

Green Bean Salad with Mustard Vinaigrette

A rustic French-style green bean salad with mustard vinaigrette and crunchy walnuts—serve warm or at room temperature.

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MAKE AHEAD: Blanch beans and prepare dressing 1–2 days ahead; add dressing just before serving to preserve color and texture.

Mediterranean Barley Salad

A crunchy, versatile salad with barley, green beans, bell pepper, olives and feta—keeps well and pairs with many mains.

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MAKE AHEAD: Cook grains and beans, combine and refrigerate. Keep vinaigrette separate and toss just before serving; can be made up to 4 days ahead.

Southwestern Orzo Pasta Salad

A colorful orzo salad with a bright cilantro-lime dressing—great for Southwestern or Mexican-inspired spreads.

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MAKE AHEAD: Combine ingredients without dressing; refrigerate and add dressing when ready to serve.

Sicilian Cauliflower Salad

Simple pantry ingredients combine into a hearty, refreshing Sicilian-style cauliflower salad that keeps well in the fridge.

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MAKE AHEAD: Keeps 3–4 days refrigerated; stir well before serving.

Mediterranean Farro Salad

Farro with crunchy vegetables and lemony dressing makes a light, refreshing side that’s perfect year-round.

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MAKE AHEAD: Combine salad but keep dressing and feta separate; add before serving.

Creamy Cucumber Salad

A contemporary cucumber salad with Greek yogurt and ranch flavors—lighter and tangy for summer menus.

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MAKE AHEAD: Slice cucumbers and scallions, refrigerate. Make dressing ahead and combine when ready to serve.

Creamy Potato Cucumber Salad

A rich potato salad with cucumbers and a creamy, slightly tangy dressing—an old family favorite with a modern kick.

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MAKE AHEAD: Make up to 1 day ahead; keep eggs and cucumber separate and stir in before serving.

Greek Orzo Pasta Salad

Fresh vegetables, bright flavors and tender orzo make a crowd-pleasing salad that travels well.

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MAKE AHEAD: Lightly dress and refrigerate; when serving add the remaining dressing and toss.

Cauliflower Antipasto Salad

A light, refreshing medley of veggies, salami, cheese and chickpeas tossed in a tangy dressing—tastes great the next day.

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MAKE AHEAD: Keeps well 3–4 days refrigerated.

Cauliflower Tabouli with Lemon Tahini Dressing

A fresh, healthful take on tabouli with cauliflower rice, herbs, vegetables, feta and a lively lemon-tahini dressing.

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MAKE AHEAD: Dressing can be made 2–3 days ahead.

Caprese Pasta Salad

A summery Caprese twist with cherry tomatoes, mozzarella, basil and pasta tossed in a tangy Italian dressing—ideal for picnics.

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MAKE AHEAD: Cook pasta a day ahead, toss with oil and refrigerate. Make dressing a day ahead and add when serving.

Potato Green Bean Salad

A Greek-inspired potato salad with Yukon Golds, green beans, feta and olives in a lively vinaigrette—bright and bold in flavor.

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MAKE AHEAD: Toss potatoes with a small amount of dressing and refrigerate; add remaining dressing before serving.

Tunisian Salad Platter

An impressive platter full of crisp vegetables, olives and capers dressed with red wine vinaigrette—ideal for buffets.

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MAKE AHEAD: Make dressing 1–2 days ahead; assemble fresh for best presentation.

Greek Vegetable Salad

A vibrant mix of tomatoes, cucumbers, peppers, olives and marinated feta—an easy Mediterranean side.

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MAKE AHEAD: Combine up to 1 day ahead with dressing left off; add dressing before serving.

Chicken Bowtie Pasta Salad

Tender roasted chicken and bowtie pasta tossed with tomatoes and a creamy spinach-buttermilk dressing—great for feeding a crowd.

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MAKE AHEAD: Combine up to 1 day ahead and leave dressing off; add when ready to serve.

Fruit Salad with Orange Vanilla Yogurt Dressing

Fresh fruit tossed with an orange-vanilla Greek yogurt dressing—light, bright and perfect for summer.

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MAKE AHEAD: Make dressing ahead and refrigerate. Prepare melon a day ahead; add berries and dressing just before serving.

Potatoes, Vegetable and Bean Sides

Best Canned Baked Beans

Turn ordinary canned beans into an extraordinary side with a few pantry ingredients and simple tweaks.

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MAKE AHEAD: Assemble up to 2 days before baking. Transport in an insulated carrier. You can slow-cook, but the slow cooker won’t give a caramelized top—use a towel under the lid to limit excess steam.

Perfect Roasted Potato Wedges

Crispy, well-seasoned roasted potato wedges that pair with almost any main dish.

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MAKE AHEAD: Roast at home, keep in a heated metal or aluminum pan covered with foil, and rewarm in a 200°F oven at your destination to keep warm.

Baby Hasselback Potatoes with Cheddar and Bacon

A crowd-pleasing, make-ahead potato bake topped with cheddar and bacon—easy to finish at your host’s home if oven space is available.

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MAKE AHEAD: Roast potatoes at home, transport in a cooler. At the host’s home, top with butter, cheese and bacon and finish in a 375°F oven covered for 10 minutes, then uncovered 10–15 minutes until heated through.

Cream Cheese Corn Casserole

A rich, cheesy corn casserole with green chiles—delicious straight from the skillet or baked later for gatherings.

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MAKE AHEAD: Prepare up to 1–2 days ahead to the point of baking. Cool, cover and refrigerate; bring to room temperature and bake before serving. Transport in an insulated carrier.

Desserts

Blueberry Cream Cheese Pie

A light, creamy bottom layer with a sweet, fruity blueberry topping—minimal baking required and ideal for summer.

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MAKE AHEAD: Bake the crust 1–2 days ahead and store covered at room temperature. The assembled pie is best within 1–2 days; will keep refrigerated 2–3 days.

Blueberry Crumble Bars

Easy bars that showcase fresh or frozen blueberries—a portable dessert that’s perfect for summer gatherings.

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MAKE AHEAD: Refrigerate the bars after they cool for best texture and easy transport.

Enjoy!

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