4th of July Recipes: Easy Summer Side Dishes

These 4th of July recipes are made for the part of the holiday we care about most: the sides. The grill gets plenty of attention, but we’re usually there for the cold salads, crunchy vegetables, and easy dishes you can scoop onto a plate while standing in the kitchen.

We asked our Farm to Fit team what they’d bring to a 4th of July table. The answer was not complicated: fresh summer ingredients, good flavor, and recipes that can handle being packed up and passed around. Plus, if they can be eaten straight from the bowl, even better!

Here are a few of our favorite 4th of July recipes for a very relaxed, very summery holiday.

4th of July Grilled Corn Salad with Lime & Herbs

Ingredients

4 ears fresh sweet corn
4 teaspoons olive oil
1 teaspoon paprika
½ teaspoon kosher salt
1 large red bell pepper, diced
3 green onions, thinly sliced
½ cup fresh basil leaves, julienned
1 tablespoon chopped chives

For the dressing

2 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
1 tablespoon honey
½ teaspoon kosher salt
½ teaspoon ground pepper

Instructions

Remove the husks and silks from the corn. Rub each ear with olive oil, then season with paprika and kosher salt.

Heat the grill to medium-high, about 375–400°F. Place the corn directly on the grill and cook for 12–15 minutes, turning every few minutes, until the corn is lightly charred and tender. Let it cool for 5–10 minutes.

In a large bowl, whisk together the olive oil, lime juice, honey, salt, and pepper.

Cut the kernels from the cobs and add them to the bowl with the dressing. Add the bell pepper, green onions, basil, and chives. Toss well, taste, and adjust with more salt, pepper, or lime juice as needed.

Serve right away.

Watermelon, Cucumber & Feta Salad

Ingredients

½ watermelon, peeled and cubed
1 English cucumber, cubed
15 fresh mint leaves, chopped
15 fresh basil leaves, chopped
½ cup crumbled feta cheese, or more to taste

For the dressing

2 tablespoons honey
2 tablespoons lime juice
1 to 2 tablespoons extra virgin olive oil
Pinch of salt

Instructions

In a small bowl, whisk together the honey, lime juice, olive oil, and salt. Set aside.

In a large bowl or serving platter with sides, combine the watermelon, cucumber, mint, and basil.

Pour the dressing over the salad and toss gently to combine. Top with crumbled feta and serve right away.

This salad is best enjoyed the same day it’s made, since watermelon and cucumber release a lot of water once they sit.

No-Mayo Herb Potato Salad

Ingredients

2 pounds small yellow or red potatoes
2 teaspoons Dijon mustard
1 ½ teaspoons finely grated lemon zest
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar or champagne vinegar
6 tablespoons extra virgin olive oil
3 medium green onions, thinly sliced
¼ cup chopped fresh parsley
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh dill
Salt and freshly ground black pepper, to taste

Instructions

Add the potatoes to a large pot and cover with water by about 2 inches. Add 1 tablespoon of salt to the water and bring to a boil.

Reduce to a simmer and cook until the potatoes are fork-tender, about 15–20 minutes. Drain and let them cool.

Once the potatoes are cool enough to handle, cut them into bite-sized pieces or thin rounds. Add them to a large salad bowl.

In a separate bowl, whisk together the Dijon mustard, lemon zest, lemon juice, vinegar, and olive oil until the dressing looks creamy and well combined. Season with salt and pepper.

Pour most of the dressing over the potatoes and toss. Let the potatoes sit for about 5 minutes so they can absorb the dressing.

Add the green onions, parsley, mint, and dill. Toss gently. If the salad looks a little dry, add the remaining dressing.

Serve warm, or cover and refrigerate until ready to serve.

A Few Tips for 4th of July Recipes

When you’re bringing a dish to share, think about what will actually work once it leaves your kitchen. Choose something that travels well, tastes good at room temp or chilled, and is easy for people to serve themselves. Potato salad, corn salad, and watermelon salad are all great for a summer table. Just keep anything with dairy or mayo cold until it’s time to eat.

And if making 4th of July recipes during a busy holiday week feels like one more thing on a full calendar, Farm to Fit can help keep your week simple. Our meals are made locally in Portland and delivered ready to heat, so there’s one less thing to plan around the long weekend.

However you celebrate, we hope your 4th of July is full of good food, good company, and a little extra time to relax.

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