By Lola’s Culinary Team | Photography by Jaime Wolfe
There is something special about the side dishes at a summertime gathering. Long before the burgers come off the grill or the fireworks begin, the table is already filling with colorful bowls and platters passed from hand to hand. Fresh salsa, garden vegetables, chilled salads, and creamy pimento cheese all ready for guests to snack on as they arrive. These homemade favorites become the true tag-alongs of summer — the recipes everyone hopes will make an appearance at the picnic table. These are the flavors that linger long after the sun sets, bringing together family, friends, and the simple joy of sharing a meal outdoors.
Sugar’s Pimento Cheese
A Southern staple with a rich blend of sharp cheddar, creamy mayonnaise, and just a hint of sweetness.
12 ounces sharp white cheddar cheese, grated
12 ounces medium yellow cheddar cheese, grated
12 ounces gouda cheese, grated
1 (10-ounce) jar chopped pimentos, drained
2 cups Duke’s mayonnaise
1½ teaspoons Worcestershire sauce
1 tablespoon red pepper flakes (optional)
1 teaspoon black pepper
Lawry’s Seasoned Salt, to taste
1 tablespoon sugar
- Grate the white cheddar, yellow cheddar, and gouda cheeses. Set aside.
- In a large mixing bowl, combine the mayonnaise, drained pimentos, Worcestershire sauce, red pepper flakes (if using), black pepper, Lawry’s Seasoned Salt, and sugar. Stir until well blended.
- Fold the grated cheeses into the mayonnaise mixture, stirring until evenly combined.
- Cover and refrigerate for 45 minutes to 1 hour before serving to allow the flavors to meld together.
Serve chilled with crackers, toasted bread, fresh vegetables, or as a sandwich spread.
Serving Tip: For an extra Southern touch, serve alongside sliced garden tomatoes, homemade potato chips, and ice-cold sweet tea.
Fresh Garden Salsa
A fresh summer salsa bursting with juicy tomatoes, creamy avocado, bright lime, and just the right kick of jalapeño.
6 medium tomatoes, diced
3 cups prepared salsa (favorite brand)
1/4 sweet onion, finely diced
2 avocados, diced
Juice of 1 lime
2 fresh jalapeños, seeded and chopped
1/2 cup fresh cilantro, chopped
Tony Chachere’s Creole Seasoning, to taste
1/4 teaspoon garlic salt
1/8 teaspoon cumin
1/2 teaspoon kosher salt
- Dice the tomatoes, onion, avocados, and jalapeños. Chop the fresh cilantro.
- In a large mixing bowl, combine the tomatoes, prepared salsa, onion, avocados, jalapeños, and cilantro. Stir gently to combine.
- In a separate small bowl, whisk together the lime juice, Tony Chachere’s Creole Seasoning, garlic salt, cumin, and kosher salt.
- Pour the lime juice mixture over the salsa mixture and stir gently until evenly combined.
- Transfer to an airtight container and refrigerate for at least 1 hour to allow the flavors to blend and chill thoroughly.
- Serve cold with tortilla chips.
Serving Tip: For extra heat, leave a few jalapeño seeds in the mixture.
Best served fresh the same day.
Delicious alongside grilled meats, tacos, or summer cookout favorites.
Fresh Squash Relish
A sweet-and-tangy Southern relish that pairs beautifully with burgers, hot dogs, beans, grilled meats, or a simple cracker tray. This summertime favorite also makes a thoughtful homemade gift when canned in decorative jars.
7 medium yellow squash (or 10 small squash), shredded
4 medium sweet onions, shredded
1 large green bell pepper, shredded
1 large red bell pepper, shredded
1 large orange bell pepper, shredded
1/4 cup salt
Water, enough to cover vegetables
Brine & Seasoning Mixture
3 cups granulated sugar
2 cups apple cider vinegar
2 teaspoons celery seed
2 teaspoons ground turmeric
- In a large mixing bowl, combine the shredded squash, onions, green pepper, and red pepper. Sprinkle with salt and add enough water to cover the vegetables completely. Cover and refrigerate for 1 hour.
- Drain the vegetable mixture and rinse quickly under cold water. Drain thoroughly.
- In a large stockpot, combine the sugar, apple cider vinegar, celery seed, and turmeric. Bring mixture to a boil over medium-high heat. Allow to boil for 3 minutes.
- Add the drained vegetables to the pot and stir well to combine.
- Return mixture to a gentle boil. Reduce heat to low and simmer for 4–5 minutes.
- Remove from heat and allow relish to cool slightly. Serve immediately, refrigerate in an airtight container, or preserve by placing into sterilized jars for canning.
- Store in refrigerator for up to 2 weeks
Yield: Approximately 7 pints (enough to share in small jars with guests – add instructions to keep refrigerated up to 2 weeks)
Serving Tip: Serve chilled alongside cookout favorites such as grilled burgers, hot dogs, barbecue, fried fish, or spooned over cream cheese with crackers for an easy Southern appetizer.
Whipped Jalapeño Artichoke Dip
A cold, creamy, bright, and slightly spicy dip served with an assortment of accoutrements.
1 can artichoke hearts, drained well
8 oz whipped cream cheese
1/2 cup sour cream
1/4 cup mayo
1 jalapeño, seeded and finely diced
2 green onions
Juice of 1 lime
1 garlic clove
1/3 cup parmesan
Salt + cracked pepper
Olive oil drizzle
- In a food processor, pulse artichokes, cream cheese, sour cream, mayo, garlic, lime juice, parmesan, salt, and pepper until mostly smooth but still a little textured.
- Fold in jalapeño and green onion by hand.
- Chill at least an hour.
Spread onto a shallow plate or bowl and top with:
- Extra jalapeño slices
- Green onion
- Flaky salt
- Parmesan
- Drizzle of good olive oil
Serving Tip: Serve with warm sliced baguette, grilled sourdough, sea salt pita chips or crudites (if you must pretend balance exists).
Watermelon, Blueberry, Mint & Feta Salad
The perfect patriotic dish with fresh bursts of flavor, a crowd-pleaser and a showstopper for your tablescape.
1 large seedless watermelon, cubed
2 pints blueberries
16 oz feta, cut into small cubes
1 large bunch fresh mint, torn or chiffonade
4 green onions, very thinly sliced (optional
Flaky sea salt
Fresh cracked pepper
Champagne Lime Dressing
1/4 cup champagne vinegar
2/3 cup olive oil
Juice of 2 limes
1 tbsp honey
1 tsp Dijon
Pinch sea salt
Whisk together until emulsified.
- Keep everything super cold before assembling.
- Toss watermelon, blueberries, feta, green onion, and most of the mint very gently.
- Lightly drizzle with dressing right before serving.
- Finish with flaky salt, cracked pepper, and extra mint over the top.
Serving Tips
Use feta cubes instead of crumbles
Cut the watermelon slightly smaller than usual
Serve in a big shallow white bowl
Add mint at the very end so it stays vibrant
Don’t overdress it — it should glisten, not swim
Add a little zip: Some diced jalapeños and a tiny Tajín sprinkle would be so good with this! Serves 15–20
Lola Readers: We want to see your Summer Tablescapes! Tag us on social @readlolamag