10 Summer Sides You Can Make in 10 Minutes or Less

Delicious and refreshingly simple ways to round out your meals.

By
Mimi Young
Mimi Young
Mimi Young
Editor
Mimi Young is an editor and pastry chef. She has also curated and written numerous recipe roundups for Serious Eats.
Learn about Serious Eats' Editorial Process
Published July 21, 2025
A bowl of marinated cucumber slices topped with sesame seeds and red chili flakes

Serious Eats / Vicky Wasik

Having grown up with family meals built around many shared dishes, I never feel like I've had a complete meal without at least one or two sides in the mix. It's not so much about eating more food as it is about having greater variety. With the bounty of fresh seasonal produce available right now, assembling a few light yet utterly flavorful summer sides is even easier.

Here, we've rounded up some of our super-speedy favorites, including a zesty cucumber and peanut salad; a refreshing watermelon, feta, and mint classic; aromatic green beans; and veggies kissed by the smoky grill—all ready in about 10 minutes. Whether you're grilling steak, chicken, or fish, or tossing together a pasta main, you're bound to find a 10-minute summer side (or two) that will pair perfectly with whatever you're having.

Love any of these recipes? Tap "Save" to add them to MyRecipes, your new, free recipe box for Serious Eats.

  • Watermelon, Feta, and Mint Salad

    Watermelon, feta, and mint salad in a bowl on a colorful tropical print napkin
    Serious Eats / Liz Voltz

    While there are countless iterations of this salad, a great watermelon, feta, and mint salad abides by one rule: The quality of the watermelon and feta is of utmost importance. Get that right, and there's no need to zhush things up. Here, a judicious amount of chopped lemon zest boosts the watermelon's fruity flavors, while crumbling the feta over the watermelon adds a creamy, tangy contrast.

  • Zesty Cucumber-Peanut Salad

    Plate of cucumber salad garnished with crushed peanuts and lime wedges on a table set with dining utensils

    Serious Eats / Frederick Hardy II

    Cucumber is the ultimate vehicle for flavor in this zesty summer salad. Salting the sliced cucumbers and letting them sit for about 10 minutes before patting them dry allows them to stay crisp and carry the bold dressing without becoming watery. For the dressing, blend peanut butter, fish sauce, and lime juice with brown sugar, vinegar, garlic, and sesame oil, then add the cucumbers, cilantro, and roasted, salted peanuts.

  • Oi Muchim (Korean Marinated Cucumber Banchan)

    Closeup of oi muchim (Korean marinated cucumber banchan).

    Serious Eats / Vicky Wasik

    Side dishes are central to every Korean meal, and these spicy marinated cucumber slices are almost as ubiquitous as cabbage kimchi. Seasoning the sliced cucumbers with salt, sugar, and gochugaru helps draw out their excess moisture, preparing them to absorb the bright, flavorful dressing. You can make the oi muchim ahead and store it in the fridge for up to two days. Just remember to bring it up to room temperature before serving.

  • Panchphoran Green Beans

    A plate of green beans seasoned with spices, next to a bowl of rice and a jar of seasonings on a textured surface

    Serious Eats / Qi Ai

    These green beans come together in just 10 minutes and are loaded with pungent, sweet, and caramel-like flavors. Toast a Bengali-style blend of mustard seeds, cumin, fenugreek, nigella seeds, fennel seeds, and sesame seeds in hot oil, then add fresh green beans to the pan to prevent the spices from burning. Steaming the green beans with a bit of water until tender-crisp allows them to retain their vivid green color.

    Continue to 5 of 10 below

  • Tomato-Watermelon Salad

    A dark bowl with tomato-watermelon salad, sprinkled with mint and feta,

    Serious Eats / Jen Causey

    It's only natural to pair two of summer's juicy superstars—tomatoes and watermelon—in a refreshing salad. Marinating the halved cherry tomatoes in a shallot vinaigrette draws out their juices, which you'll use to make a delicious dressing for the cubed watermelon and sliced heirloom tomatoes. Freshly torn mint adds bright pops of green, while crumbled feta offers a bright and savory counterpoint.

  • 5-Ingredient Summer Squash Salad

    Closeup of summer squash salad, served in a turquoise bowl.

    Serious Eats / Vicky Wasik

    Young, thin-skinned yellow squash has the kind of dense, tender flesh that makes it ideal for slicing thin and tossing into a salad. Here, it's paired with shaved fennel, which adds a subtle natural sweetness, along with tangy goat cheese, and a bright, citrusy dressing. An inexpensive mandoline will help produce consistently thin, elegant slices.

  • Super-Simple Tangy Buttermilk Coleslaw

    Buttermilk coleslaw, served in a large mixing bowl.

    Serious Eats / J. Kenji López-Alt

    This tangy buttermilk coleslaw couldn't be easier to put together, especially with a food processor or mandoline. While you whip up the dressing, toss the vegetables—shredded cabbage, onion, and carrots—with a pinch of salt to draw out excess moisture. Once the coleslaw is dressed, let it rest for about 30 minutes before serving to allow the flavors to meld.

  • Grilled Garlic Scapes

    Grilled Garlic scapes on a white plate with a lemon

    Serious Eats / Amanda Suarez

    You know those green curlicue stalks that erupt from the top of a garlic bulb? Turns out they're excellent grilled. No need to blanch them—just toss them in some olive oil, salt, and pepper, and you're good to go. Finish with a squeeze of grilled lemon and a drizzle of olive oil.

    Continue to 9 of 10 below

  • Charcoal Chimney–Grilled Broccolini With XO Sauce

    Closeup of Charcoal Chimney–Grilled Broccolini With XO Sauce, served on a narrow rectangular plate.

    Serious Eats / Vicky Wasik

    The super high heat of a charcoal chimney starter provides the right intense heat to quickly char broccolini while preserving its crispness and vibrant green color. Finish with a spoonful of savory XO sauce to complement the broccolini's smokiness and natural sweetness.

  • Easy Sautéed Zucchini, Squash, and Tomatoes With Chiles and Herbs

    A small inlaid bowl with a serving of Sautéed Zucchini, Squash, and Tomatoes With Chiles and Herbs.

    Serious Eats / J. Kenji López-Alt

    Zucchini and summer squash are notoriously watery vegetables, but quickly searing them on high heat helps them retain their snappy bite. Toss the remaining ingredients—minced shallot, chile pepper, and halved cherry tomatoes—for the last 30 seconds of cooking to preserve their flavors.

Explore more:

More Serious Eats Recipes