Memorial Day grill outs aren’t just about what’s on the flame—what’s on the side matters too. These 29 recipes are made to match the moment, no matter what you’re serving. They’re easy to prep, travel well, and bring something solid to the table. When you need sides that show up and hold their own, start here.
Argentinian Empanadas
Argentinian Empanadas take about 1 hour and feature a flaky crust filled with spiced vegetables or cheese. They’re crisp outside, soft inside, and easy to eat with one hand. The flavor is rich without being heavy. They hold up well next to anything off the grill.
Get the Recipe: Argentinian Empanadas
Arugula Salad With Endive, Mozzarella, Pecans, And Pomegranate Seeds
Arugula Salad with Endive, Mozzarella, Pecans, and Pomegranate Seeds takes 15 minutes and blends sweet, bitter, and creamy notes. It’s crunchy, fresh, and dotted with juicy pops from the pomegranate. The mozzarella smooths out every bite. It’s light enough to balance anything smoky or charred.
Get the Recipe: Arugula Salad With Endive, Mozzarella, Pecans, And Pomegranate Seeds
Asparagus And Ricotta Tart
Asparagus and Ricotta Tart takes 40 minutes with puff pastry, creamy ricotta, and fresh asparagus spears. It’s crisp, mild, and tastes like spring. The ricotta holds everything together without feeling too rich. It works warm or cold next to grilled meats or seafood.
Get the Recipe: Asparagus And Ricotta Tart
Berry Salad With Red Onions, Arugula, Nuts, And Pomegranate Arils
Berry Salad with Red Onions, Arugula, Nuts, and Pomegranate Arils takes 10 minutes and brings sweet, tangy, and sharp flavors to the table. It’s juicy, fresh, and has a good crunch. The berries contrast with the onions in a way that keeps it interesting. It disappears fast once served.
Get the Recipe: Berry Salad With Red Onions, Arugula, Nuts, And Pomegranate Arils
Butternut Squash Wild Rice Pilaf
Butternut Squash Wild Rice Pilaf takes 1 hour and uses roasted squash, wild rice, and herbs. It’s chewy, nutty, and just sweet enough to stand out. The flavors soak into the rice without getting soggy. It holds up great next to anything smoky or saucy.
Get the Recipe: Butternut Squash Wild Rice Pilaf
Classic Mushroom Bourekas Recipe
Mushroom Bourekas take about 45 minutes and wrap seasoned mushrooms in flaky pastry. They’re warm, savory, and easy to grab between bites of other dishes. The filling stays rich without being too heavy. They hold their shape well for potlucks or picnic tables.
Get the Recipe: Classic Mushroom Bourekas Recipe
Colombian Cheese Arepas
Colombian Cheese Arepas take 30 minutes with cornmeal and melty cheese. They’re crisp on the outside, soft inside, and pack plenty of flavor on their own. The cheese adds saltiness that pairs well with grilled mains. They’re quick to reheat and easy to serve.
Get the Recipe: Colombian Cheese Arepas
Fried Ripe Sweet Plantains
Fried Ripe Sweet Plantains take about 15 minutes and use fully ripened plantains. They’re soft, caramelized, and just a little crispy around the edges. The sweetness balances out anything smoky or spicy on the plate. They’re simple but never ignored.
Get the Recipe: Fried Ripe Sweet Plantains
Crispy Air Fryer Brussels Sprouts With Feta, Pomegranate And Balsamic
Crispy Air Fryer Brussels Sprouts with Feta, Pomegranate, and Balsamic take 20 minutes. They’re crunchy, tangy, and have a salty-sweet finish. The feta softens the punch of the sprouts, while the pomegranate keeps things fresh. They’re good, warm, or room temp.
Get the Recipe: Crispy Air Fryer Brussels Sprouts With Feta, Pomegranate And Balsamic
Eggplant Tomato Stacks
Eggplant Tomato Stacks take 30 minutes with roasted eggplant slices, tomato, and fresh herbs. They’re juicy, soft, and layered with light seasoning. The eggplant holds its shape while soaking in flavor. They’re easy to serve and taste good next to bold grilled mains.
Get the Recipe: Eggplant Tomato Stacks
Homemade Gefilte Fish Recipe With Beet Chrein
Homemade Gefilte Fish with Beet Chrein takes about 2 hours using ground fish, onions, and beets. It’s tender, mild, and finished with a sharp beet-horseradish sauce. The texture is soft but structured. It brings something traditional and unexpected to the table.
Get the Recipe: Homemade Gefilte Fish Recipe With Beet Chrein
Sauteed Swiss Rainbow Chard
Sauteed Swiss Rainbow Chard takes 15 minutes with garlic, olive oil, and chard. It’s earthy, slightly bitter, and tender with a little bite. The colors stay vibrant on the plate. It’s a fast side that cuts through anything too rich.
Get the Recipe: Sauteed Swiss Rainbow Chard
Indian-Style Okra Curry Recipe (Bhindi Masala Gravy)
Indian-Style Okra Curry takes 45 minutes with okra, tomato, and Indian spices. It’s saucy, slightly spicy, and soft without being slimy. The flavors stick to the okra in all the right ways. It stands out without clashing with grilled food.
Get the Recipe: Indian-Style Okra Curry Recipe (Bhindi Masala Gravy)
Kale Apple Salad With Creamy Poppy Seed Dressing
Kale Apple Salad with Creamy Poppy Seed Dressing takes 15 minutes and mixes tart apples, crunchy kale, and a tangy-sweet dressing. It’s crisp, fresh, and holds up well for hours. The flavors balance salty mains easily. It travels well and still tastes good later.
Get the Recipe: Kale Apple Salad With Creamy Poppy Seed Dressing
Lebanese Baba Ganoush Recipe
Lebanese Baba Ganoush takes 30 minutes and blends roasted eggplant with garlic, lemon, and oil. It’s smoky, creamy, and light enough for any summer table. The texture is smooth and spreadable. It’s best with grilled bread or raw veggies.
Get the Recipe: Lebanese Baba Ganoush Recipe
Mediterranean White Bean Salad With Feta
Mediterranean White Bean Salad with Feta takes 10 minutes with beans, tomatoes, cucumbers, and herbs. It’s creamy, crunchy, and tastes bright with every bite. The feta adds just enough salt to carry the flavor. It’s fast to make and easy to bring.
Get the Recipe: Mediterranean White Bean Salad With Feta
Pickled Beet Cucumber Salad
Pickled Beet Cucumber Salad takes 15 minutes with pickled beets, cucumbers, and onions. It’s tangy, crisp, and a little sweet. The beets give it color, while the cucumbers keep it cool. It holds up well in the sun and doesn’t need dressing.
Get the Recipe: Pickled Beet Cucumber Salad
Russian Potato Salad (Olivier Salad)
Russian Potato Salad takes about 45 minutes and mixes potatoes, carrots, peas, and pickles in a creamy base. It’s rich, slightly tangy, and feels familiar but different. The texture stays smooth with just enough crunch. It works well with anything coming off the grill.
Get the Recipe: Russian Potato Salad (Olivier Salad)
Russian Vinaigrette Salad (Root Vegetable Salad)
Russian Vinaigrette Salad takes 1 hour with beets, potatoes, carrots, and pickles. It’s earthy, tart, and lightly dressed with oil. The vegetables keep their shape and carry the flavor well. It brings a cool contrast to grilled meat or fish.
Get the Recipe: Russian Vinaigrette Salad (Root Vegetable Salad)
Russian Piroshki
Russian Piroshki take about 1 hour and fill soft dough with savory mushroom or potato filling. They’re handheld, warm, and just the right size for sides. The crust is golden and soft with a slight chew. They don’t need a dip to hold attention.
Get the Recipe: Russian Piroshki
Sauteed Cabbage With Peppers
Sauteed Cabbage with Peppers takes 20 minutes and uses sliced cabbage, peppers, and simple seasoning. It’s soft, lightly sweet, and finishes with a little bite. The peppers bring color and flavor. It’s a quiet side that rounds out the table.
Get the Recipe: Sauteed Cabbage With Peppers
Smoky Baba Ghanoush Without Tahini
Smoky Baba Ghanoush Without Tahini takes 30 minutes with eggplant, lemon juice, and garlic. It’s smoky, silky, and sharp without being overpowering. The texture stays smooth and dip-ready. It holds up well even outside on warm days.
Get the Recipe: Smoky Baba Ghanoush Without Tahini
Tabbouleh Salad With Feta
Tabbouleh Salad with Feta takes 20 minutes and blends bulgur, herbs, tomatoes, and lemon with crumbled feta. It’s bright, chewy, and balanced. The feta adds salt without taking over. It pairs well with anything off the grill.
Get the Recipe: Tabbouleh Salad With Feta
The Perfect Rice Pilaf
The Perfect Rice Pilaf takes 40 minutes with basmati rice, carrots, onions, and spices. It’s fluffy, savory, and full of warm flavor. The grains stay separate and never mushy. It works as a base or a stand-alone side.
Get the Recipe: The Perfect Rice Pilaf
Ukrainian Cucumber Salad
Ukrainian Cucumber Salad takes 10 minutes and mixes cucumbers, dill, vinegar, and sour cream. It’s cold, creamy, and just a little tangy. The cucumbers stay crisp even after sitting. It’s a cool side that cuts through anything heavy.
Get the Recipe: Ukrainian Cucumber Salad
Roasted Lemon Potatoes, Broccoli And Peppers
Roasted Lemon Potatoes, Broccoli, and Peppers take 45 minutes with lemon juice, garlic, and oil. They’re bright, crisp, and just soft enough. The lemon keeps things sharp without being sour. They fill the plate without weighing it down.
Get the Recipe: Roasted Lemon Potatoes, Broccoli And Peppers
Spinach Colcannon Recipe
Spinach Colcannon takes 45 minutes with mashed potatoes, spinach, and green onions. It’s creamy, herby, and made for scooping next to grilled sausages or steak. The greens lighten up the mash just enough. It’s a side that feels familiar but not boring.
Get the Recipe: Spinach Colcannon Recipe
Roasted Cauliflower Steaks On Spicy Sweet Potato Puree
Roasted Cauliflower Steaks on Spicy Sweet Potato Puree take 50 minutes with cauliflower, mashed sweet potato, and spices. They’re bold, soft, and carry a little heat. The sweet potato adds depth without too much sweetness. It stands out even on a full plate.
Get the Recipe: Roasted Cauliflower Steaks On Spicy Sweet Potato Puree
Jerusalem Kugel
Jerusalem Kugel takes 1 hour and blends noodles, black pepper, and caramelized sugar. It’s sweet, spicy, and chewy with a crisp top. The flavor sneaks up and stays with you. It’s one of those sides that gets second helpings fast.
Get the Recipe: Jerusalem Kugel
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