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a bowl of salad on a plate

One of the many great things about grilling is that it’s as simple as getting some high-quality protein, or hearty veggies, as the main, and then mixing and matching different sides for a flavorful and colorful plate that is bound to please. There is something so pleasurable about having various sides available, where individuals can pick and choose—and likely go back for seconds if you serve any of the following recipes! Here are four summer sides that we hope you enjoy!

Warm Bacon & Potato Salad


  • 8 slices          Bacon, diced

  • 1 ½ cups        Onion, diced

  • ½ cup             Cider Vinegar

  • ¼ cup             Water

  • 6 tbsp             Sugar

  • 6 cups            Potatoes, cooked & diced

  • 1/8 cup          Parsley, minced

  • to taste           Salt & Pepper


  • Large Saucepan

  • Saute pan

  • Slotted spoon

  • Mixing bowls


  1. Combine the potatoes in a pot of heavily salted water (cover the potatoes by an inch). Bring the potatoes to a summer and cook until tender, about 10-12 minutes.

  2. At the same time, cook the bacon on medium heat in a saute pan until browned and slightly crisp. Using a slotted spoon, drain the bacon onto a paper towel. Reserve the rendered bacon fat.

  3. Drain the potatoes through a colander, and allow to dry out for a few minutes before proceeding.

  4. Transfer the potatoes to a large bowl, and add the bacon, sugar, salt, pepper, cider vinegar, parsley and onion. Add about a tablespoon of the reserved bacon fat and toss gently to coat. Adjust seasoning as needed.

  5. Serve warm.

Mexican Street Corn Salad


  • For brushing   Vegetable Oil

  • 1 Tsp                  Chile Powder

  • ½ Tsp                Cayenne Powder

  • 8 ears                Corn, husked

  • ¼ cup                Mayonnaise or Unsalted Butter

  • ½ cup                Cotija, crumbled cheese, or Parmesan, or Ricotta Salata

  • 1                         Lime, cut into 8 wedges


  • Grill

  • Tongs

  • Pastry Brush


  1. Build a medium-hot fire in a charcoal grill or heat a gas grill to high. Brush grill grate with oil.

  2. Combine chile powder and cayenne in a small bowl.

  3. Season mayo with lime zest and salt

  4. Grill corn, turning occasionally with tongs, until cooked through and lightly charred, about 10 minutes.

  5. Remove from grill and immediately brush each ear with 1½ tsp. mayonnaise.

  6. Sprinkle each with 1 Tbsp. cheese and a pinch of chile powder mixture.

Grilled Stone Fruit and Arugula Salad


For the vinaigrette

  • 2 tbsp Raspberry Vinegar

  • 1 tbsp Dijon Mustard

  • 1 tbsp Honey

  • 1/3 cup Vegetable or Grapeseed Oil

For the Salad

  • 3/4 cup Sliced Almonds

  • 4 each Nectarines and/or peaches, cut off the pit

  • 2 tbsp Vegetable or Grapeseed Oil

  • 3-4 oz Feta Cheese, crumbled

  • 6 cups Baby Arugula

  • 1/8 cup Parsley, minced

  • to taste Salt & Pepper

  • Oil for grill


  • Mixing bowls

  • Chefs knife

  • Whisk

  • Grill & grill tools


  1. Whisk together the vinegar, mustard, and honey until well incorporated. Pouring slowly, whisk in the oil until emulsified. Season with salt and pepper.

  2. Preheat oven to 400 degrees F.

  3. Place the almonds onto a sheet tray & into the oven for about 8-10 minutes, until lightly browned and fragrant.

  4. Toss the nectarine/peace pieces with the oil and season with salt and pepper. Place onto a well-oiled medium/high grill, cut side down. Grill for a couple of minutes until nice and tender.

  5. Toss the greens with the vinaigrette. Season with salt and pepper. Portion out onto plates and serve with the nectarines/peaces, almonds and cheese. Sprinkle parsley on top and serve.

Greek Orzo Salad


  • 3 cups          Orzo, uncooked

  • ¼ cup            Fresh Basil, chopped

  • 3 each          Garlic cloves, minced

  • 2 tsp              Fresh Oregano

  • 1 tsp               Red chili pepper flakes

  • 1/3 cup          Olive oil

  • 1/3 cup         Red wine Vinegar

  • 1 ½                  Baby Spinach (10 ounce package), roughly chopped

  • 8 oz                Feta cheese, crumble

  • 1/3 cup          Red Onion, finely chopped

  • 1 ½  cup         Kalamata Olives, pitted

  • 1 ½ cup          Cherry tomatoes, halved

  • 1 each            English Cucumber, sliced


  • Cook’s knife

  • Mixing bowl

  • Large pot


  1. Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente and drain.

  2. Whisk together the basil, garlic, oregano, red pepper, salt, oil and vinegar, set aside.

  3. Place orzo in a large bowl. Stir in spinach, feta, onion, olives, tomatoes and cucumbers. Toss with vinaigrette. Serve immediately or chill for 60 minutes.