18 Five-Ingredient Summer Side Dishes to Make on Repeat

没有一个人needs to know you used store-bought dressing—they won’t even be able to tell, promise. (Thanks, Coterie memberHeidi Larsen).

Who has a minimal ingredient list and a three-minute prep time? This guy.

A little bit of sesame oil goes a long way to make this side, courtesy of Coterie memberMonique Volz, spectacularly flavorful. Bonus points if you toast the sesame seed garnish.

And you thought the summer squash was just for zoodles. Serve this healthy starch substitute with a grilled steak or chicken—your choice.

Ripe tomatoes and fresh basil don’t need much more than a sprinkling of flaky salt. Add some grilled halloumi andvoilà, fancy summer side.

Once you smash potatoes, you’ll never want them any other way. Thanks, Coterie memberJodi Moreno.

Forget the fact that these babies take almost no effort—they’re also really damn cute.

You’re three ingredients away from a side that’s as easy (and satisfying) as ripping into a fresh bag of potato chips.

Allow Coterie memberMaria Lichtyto demonstrate that simple and flavorful aren’t mutually exclusive (especially when it involves Parmesan, garlic and butter).

When the grill is already fired up, why not throw some corn on top? It’s easierandtastier than boiling.

Coterie memberGaby Dalkinknows that French fries are never a bad idea—time to break out the Trader Joe’s Everything but the Bagel seasoning.

Since seasonal produce already requires little to no fuss, we’re grilling veggies all summer long.

With a trio of flavors like these, it’s hard to believe this elegant side takes less than 30 minutes to make.

These fried plantain slices take just 15 minutes to make and are begging to be dunked in your favorite dipping sauce.

Confession: We could eat corn every single day until September, no matter how it’s prepared. Here, the browned butter seals the deal.

Take a quick trip to the farmers market, then tell everyone you grew the ingredients for this salad in your backyard.

Serve these at your next barbecue (with aioli for dipping and a side of rosé, of course).

The hyper-seasonal squash blossoms are worth seeking out, but if you can’t find them, sub in parsley. (Thanks, Coterie memberCarlene Thomas.)