Four elements transform a Fourth of July gathering into a truly extraordinary occasion: the grand display of fireworks, the feast of culinary delights, and the joy of gathering with loved ones. To make certain that the essential culinary aspect does not disappoint, we have gathered our top picks for Fourth of July side dishes, ensuring an unforgettable holiday. Though the grill wizard receives all the acclaim for burgers and hot dogs, it’s the festive sides that crowd everyone’s plates and satisfy their appetites. Here, you’ll find inspiration for a feast featuring tempting dips, sizzling kebabs, imaginative salads, and time-honored side dishes.
These mouthwatering morsels make perfect starters or side dishes. This recipe takes the timeless popper and enlivens it with a stuffing that captures the essence of elote—Mexican street corn—and the soothing taste of Greek yogurt. Bake for approximately 20 minutes in the oven or just 10 minutes in an Instant Pot.
This straightforward, summery skewered dish can be enjoyed as an appetizer or a salad. It takes just four ingredients, comes together in mere minutes, and is finished with a drizzle of balsamic dressing, promising a delightful treat.
Greg DuPree; Food Stylist: Chelsea Zimmer; Prop Stylist: Carla Gonzalez Hart
Prep to steal the show at the celebration—this potato salad is a guaranteed hit, becoming everyone’s new go-to! Similar to a loaded baked potato, this salad boasts smoky bacon, fragrant chives, sharp cheddar cheese, and a luscious sour cream and garlic dressing that brings all the flavors together in perfection. The best part? It’s served chilled, offering all the benefits of a baked potato without the heat on a scorching summer day.
Greg Dupree, Prop Stylist: Julia Bayless, Food Stylist: Emily Neighbors Hall
Slice into this pizza-inspired dish as an appetizer or a vegetable side. It begins with store-bought or homemade pizza dough, showcases mozzarella and burrata cheese, and is crowned with a vibrant asparagus and arugula salad dressed in balsamic vinaigrette.
Maximize the use of your latest batch of local summer squash from the farmer’s market in this uncooked salad. Zucchini, typically cooked, truly shines in this no-cook dish, paired with an assortment of parsley, scallions, and serrano chiles. Add almonds, oil, and black pepper, and serve at room temperature.
The prize for Most Exquisite Side Dish goes to this fruit and cheese salad, a dish you can’t help but share on Instagram before serving. It features burrata balls nestled atop a platter of nectarine slices, topped with quick-pickled onions, almonds, mint, and a zesty lemon dressing.
Introduce a light, refreshing, uncooked side salad to the table, putting raw carrots in the spotlight. Shaved into ribbons and tossed in an Asian-style dressing with tahini, ginger, soy sauce, and garlic, this salad can be prepared up to 24 hours ahead, chilled, or served at room temperature.
“Panzanella” is an Italian term for a salad made with bread, tomatoes, and vegetables. This variation bursts with an array of exciting ingredients—day-old cornbread, mixed tomatoes, chopped onions and cucumbers, and tiny mozzarella balls—infusing Italian flair with olive oil, basil, and garlic. If you wish to transport your taste buds to the European countryside (even on an American holiday), this is the dish to prepare.
Once you try orzo, it will become your go-to pasta shape for rejuvenating summer salads. This dish uses roasted cherry tomatoes for sweetness and juiciness, complemented by the crunch of pine nuts. A simple vinaigrette highlights the tomatoes and orzo, punctuated by a sweet-salty fusion of honey, mustard, and kosher salt.
Biscuits pair with Southern-style BBQ as well as hot dogs with buns! These are worthy of serving at the Magnolia Table, Jojo’s restaurant in Waco, Texas. If you’re a planner, prepare a batch of pre-baked biscuits 2 to 3 weeks ahead, freeze them, and bake straight from the freezer to enjoy warm on the Fourth.
Greg DuPree; Food Stylist: Chelsea Zimmer; Prop Stylist: Carla Gonzalez Hart
A bold and zesty potato salad with a gochujang punch is sure to be a crowd-pleaser. This version swaps celery for the crunch of kimchi, a tangy Korean side dish crafted from cabbage, radishes, carrots, and turnips. It does require a couple of hours in the refrigerator before serving, so ensure you plan ahead—it’s worth the wait!
Deviled eggs are a summer party staple, and this recipe takes the classic to new heights with cheese and freshly ground pepper.
