When you picture a summer picnic or BBQ, you probably envision a grill full of burgers and hot dogs, some fresh watermelon, and corn on the cob. And oftentimes, there's a few large casserole dishes and bowls filled with all sorts of side salads.

While those side salads aren't usually the center of attention, they provide a cool and refreshing complement to all sorts of summer dinners. And they're definitely the unsung hero of the BBQ.

In our humble opinion, side salads deserve more attention during summer dinners, and that's why we've put together a list of some of our favorite summer side salads to enjoy alongside all those other BBQ staples.

Caprese Pasta Salad

Caprese, but with an easy-to-eat pasta salad twist.

Ingredients

12 ounces fusilli pasta
2 tablespoons freshly squeezed lemon juice
2 teaspoons lemon zest
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 ounces fresh mozzarella balls, small (or a large ball, sliced into bite-sized pieces)
2 cups cherry tomatoes, halved
1 cup arugula leaves, torn

Directions

In a large bowl, whisk the lemon juice, zest, olive oil, salt and pepper. Add the mozzarella, tomatoes and arugula and toss. Cook the rotini according to package directions until al dente; drain and rinse with cool water, then drain again. Add the pasta to the bowl and toss to mix. Serve immediately, or refrigerate for up to three days.

Recipe and photo adapted from Co+op

Mediterranean Cucumber Tomato Salad

Here's a simple and light side salad that will keep well in hot weather at your next picnic.

Add some fresh mozzarella to bring it all together.

Ingredients

2 tablespoons olive oil
1 garlic clove, peeled and minced
Juice of 1 lemon
1/4 cup chopped fresh mint
1/4 cup chopped fresh parsley
1/2 cup diced red onion
2 cups diced cucumber
2 cups diced tomatoes
Salt and pepper to taste

Directions

In a large mixing bowl, gently toss together all of the ingredients. Add salt and pepper to taste. Let sit 10-15 minutes before serving to allow the flavors to meld.

Recipe and photo adapted from Co+op

Coconut Tangerine Salad

Shredded coconut offers lots of flavor and texture to this simple summer side salad.

Ingredients

3 tangerines
2 tablespoons red wine vinegar
2 tablespoons olive oil
Salt and black pepper to taste
4 cups green leaf or romaine lettuce, torn into bite-sized pieces
1 small cucumber, halved and thinly sliced
1/2 cup toasted, shredded coconut
1/2 cup toasted, sliced almonds

Directions

Halve and juice one of the tangerines, and peel and segment the other two.
For the dressing, stir together tangerine juice, vinegar, olive oil, salt and pepper.
Toss dressing with lettuce, tangerine segments and cucumber in a large bowl.
Top with shredded coconut and toasted almonds and serve immediately.

Recipe and photo adapted from Co+op

proscuitto and grilled nectarine salad — Photo Courtesy of Co+op

Prosciutto and Grilled Nectarine Salad

This summer side salad checks all of the boxes.

Sweet? Yup! Salty? Check. Fresh and delicious? Definitely.

Ingredients

6 nectarines, halved and pitted
1/4 cup olive oil, divided
1/4 cup orange juice
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
4 cups arugula
1 cup fresh basil, coarsely chopped
3 ounces thinly sliced prosciutto, chopped

Directions

Heat the grill to high. Brush the cut sides of the pitted nectarines with olive oil.
When the grill grate is hot, use tongs and paper towels to rub vegetable oil on the grate.
Place the nectarines, cut side down, on the grill. Cook until marked, about 2 minutes, then turn. Cook for 1 minute longer, just to soften. Remove to a plate to cool.
In a cup, whisk the remaining olive oil, orange juice, balsamic vinegar, Dijon mustard, salt and pepper. Reserve.
In a large salad bowl, place the arugula and basil and about half of the dressing and toss to mix. Top with prosciutto and grilled nectarines. Drizzle the remaining dressing over it all and serve immediately.

Recipe and photo adapted from Co+op

Mojito Watermelon Salad

Here's another watermelon salad that would be perfect served alongside flank steak or cod.

Ingredients

2 cups seeded watermelon, cut into 3/4-inch cubes
1 large red heirloom tomato, cored and chopped
1 large yellow heirloom tomato, cored and chopped
1/4 cup fresh-squeezed lime juice
2 tablespoons tequila (optional)
1 tablespoon white wine vinegar
2 teaspoons agave nectar
3 tablespoons olive oil
2 tablespoons minced fresh mint
Pinch each of salt and freshly ground black pepper

Directions

Place the watermelon and tomato pieces on a paper towel to absorb excess moisture.
In a large bowl, whisk together the lime juice, tequila, agave nectar, vinegar, mint, salt, pepper and olive oil. Add the watermelon and tomatoes, toss well to coat and serve immediately.

Recipe and photo adapted from Co+op

Balsamic Peach Salad

Here's an easy salad that you can toss together real quick for a weeknight dinner.

Ingredients

4 ounces mixed salad greens
4 medium peaches
8 ounces fresh mozzarella, small balls
1/2 cup fresh basil, torn
1/4 cup balsamic vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
1 clove garlic, pressed
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup olive oil

Directions

Wash and dry the greens, and place in a large serving bowl. Slice the unpeeled peaches a half-inch thick and place on top of the greens.
Scatter the mozzarella over the top.
In a small bowl or jar, combine the balsamic vinegar, honey, Dijon mustard, garlic, salt and pepper and mix well. Add the olive oil and whisk or shake to mix.
Pour the dressing over the salad and toss to mix. Serve immediately.

Recipe and photo adapted from Co+op

Summer Melon Salad with Mint and Prosciutto

Melon, mint, prosciutto, and feta cheese come together wonderfully in this summer side salad.

Strawberries and blueberries would also be a tasty addition.

Ingredients

1 small seedless watermelon, between 3-4 pounds
1 pound cantaloupe (about 1/2 medium-sized melon)
1/4 cup loosely packed fresh mint leaves, minced
6 ounces feta cheese, crumbled or cut in 1/2-inch cubes
6-8 ounces prosciutto or ham, thinly sliced
1/4 cup red wine vinegar
2 tablespoons olive oil
Salt and ground black pepper, to taste

Directions

Cut each of the melons in half. Scoop the seeds out of the cantaloupe. Using a sharp knife, trim the rind off the melons and cut the flesh into 1-inch cubes.
Gently mix all ingredients in a large mixing bowl. Serve on crisp lettuce leaves and garnish with the prosciutto.

Recipe and photo adapted from Co+op

Green Bean and Tomato Salad

There's something about fresh, local green beans that can't be beat.

Pair them with some heirloom tomatoes and a simple dressing and you have a salad that pairs well with any BBQ or picnic food.

Recipe and photo adapted from NY Times Cooking

Chipotle-Corn Salad

This sweet and spicy corn salad would be a wonderful topping to add to burgers.

But if you eat it straight from the bowl, we wouldn't blame you.

Recipe and photo adapted from Food & Wine

Greek Watermelon Feta Salad With Basil Vinaigrette

Here's a greek salad with a nice, summery twist.

Watermelons and basil balance each other perfectly, and feta cheese adds the perfect salty touch to the salad.

Recipe and photo adapted from Half Baked Harvest

Grilled Romaine Salad

A romaine salad is always a good stand-by because it's simple, easy to customize, and a crowd-pleaser.

This recipe is also vegan and features grilled lettuce to add a nice charred flavor.

Recipe and photo adapted from Forks Over Knives

cantaloupe salad — Photo Courtesy of Feasting at Home

Cantaloupes Salad With Mint, Lime and Pepitas

While cantaloupe is a delicious treat just on its own, transforming it into a summer side salad makes it that much more special.

Fresh mint and lime add an herby, zesty element while pepitas provide a nice crunch to contrast with soft melon.

Recipe and photo adapted from Feasting at Home

Tortellini Salad with Homemade Pesto

You can serve tortellini salad as the main course, but it's also an easy to scoop and serve side dish.

This is a pretty traditional pesto recipe, but you could add in some mint for an extra refreshing element.

Recipe and photo adapted from Thrive Magazine

Turmeric Fruit Salad With Toasted Coconut

Not only does turmeric provide this salad with nutritional benefits, but it adds a bright pop of color to the dish as well!

This is a fruit salad that's super easy to customize with whatever fruit is in season.

Recipe and photo adapted from Feasting at Home

Moroccan Quinoa Salad

Quinoa is a great addition to salads because it provides the dish with a wonderful texture that you just can't get from greens.

This salad also holds really well, making it a side salad that's perfect for the beach, a picnic, or a summer BBQ.

Recipe and photo adapted from Thrive Magazine

Herby Potato Salad

Here's a tasty potato salad recipe that's a far cry from the stuff you're used to at BBQs.

It doesn't have mayo, it's healthier, and it has an herby flavor that's pretty incredible.

Recipe and photo adapted from Half Baked Harvest

Just-Keeps-Getting-Better Lentil Salad

This is a lentil salad that was made to be stored for a few days.

The recipe was made with food prepping in mind, so if you don't eat it all in one sitting, it will make for an awesome lunch the next day.

Recipe and photo adapted from Bon Appetit

Summer Farro Salad

Farro is a super nutritious grain that offers you Vitamin B3, protein, fiber, and zinc. It adds a fantastic texture to salads and goes well with a variety of different flavors.

That said, if you're not a fan of farro you could sub in quinoa, cooled lentils, or pasta.

Recipe and photo adapted from Food & Wine