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Easy Summer Side Dishes

Easy summer side dishes featuring grilled charred corn, cucumber ribbons, and shaved red cabbage with a honey-apple cider vinaigrette. Bright cherry tomatoes and fresh basil finish the bowl for a room-temperature salad with smoky-sweet flavor.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

corn, grilled and cut from cob
  • 4 ears fresh corn Grill until charred in spots, then cut kernels off the cob.
cucumber ribbons salad base
  • 1 large cucumber Use a vegetable peeler to make ribbons.
  • 1 cup cherry tomatoes Halve for even bites.
  • 0.5 cup red cabbage Thinly shave for delicate texture.
  • 0.25 cup fresh basil Top just before serving.
honey-apple cider vinaigrette
  • 3 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 1 tsp honey
  • salt and pepper Season to taste. Add after whisking the dressing ingredients.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Grill and prep the corn
  1. Grill the corn directly on an open flame, turning as needed, until charred in spots, about 8-10 minutes. Let it cool briefly, then cut the kernels off the cob.
Ribbon and shave the vegetables
  1. Use a vegetable peeler to create cucumber ribbons. Keep ribbons intact and set aside while you assemble the rest of the salad.
Assemble the salad
  1. Combine the corn, cucumber ribbons, cherry tomatoes, and shaved red cabbage in a large bowl. Toss gently to distribute the colors evenly.
Make the honey-apple cider vinaigrette
  1. Whisk olive oil, apple cider vinegar, honey, salt, and pepper until glossy and fully blended. Taste and adjust seasoning if needed.
Toss and serve
  1. Pour the dressing over the salad and toss until everything is lightly coated. Top with fresh basil and serve at room temperature.

Notes

Pro tip: char the corn well—those smoky browned spots are the flavor that raw corn can’t mimic. For best texture, dress right before serving, but you can assemble the salad up to 2 hours ahead (wait to add dressing until then). Store leftovers in the fridge up to 2 days; freeze is not recommended. For a lighter option, use half olive oil and half water or lemon juice in the vinaigrette.