12 Cookout Food Ideas: Easy Recipes Everyone Loves

Okay so every summer I tell myself I’m going to plan the cookout early this year. Like, make a list, buy the stuff, have it all together. And every single summer I’m at the grocery store at 10am the day of, grabbing whatever looks good and hoping for the best. The thing is? Some of my best cookout food ideas have come out of exactly that chaos. So I figured I’d write them all down before I forget again.

Whether you’re hosting a big backyard party or just feeding a crowd of hungry people who showed up announced (it happens), these 12 recipes cover everything. Mains, sides, something sweet, and yes, stuff the kids will actually eat. I’m sharing everything from juicy grilled chicken to creamy pasta salad to a cobbler you can literally make in a foil pan. Plus my honest notes on what went sideways the first time I made them.

1. Classic BBQ Grilled Chicken (The Cookout Main Dish That Started It All)

The first time I made BBQ chicken for a cookout, I put it on the grill and immediately cranked the heat because I thought high and fast meant done faster. I served charred-on-the-outside, raw-in-the-middle chicken to my entire family. Nobody said anything nice. I’ve learned a lot since then.

This is one of those cookout food ideas main dish recipes that looks impressive, feeds a crowd, and honestly doesn’t require that much skill once you understand the process. The trick is indirect heat and patience. You get chicken thighs with smoky, caramelized BBQ sauce on the outside and juicy, pull-apart tender meat on the inside. It’s the kind of thing people ask about.

Ingredients:

• 8 bone-in, skin-on chicken thighs
• 1 cup of your favorite BBQ sauce (I use Sweet Baby Ray’s, not sorry)
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper

Instructions:

1. Pat the chicken thighs completely dry with paper towels. This matters more than you think. Dry skin means the seasoning sticks and you actually get some browning going on.
2. Rub them all over with the olive oil, then coat evenly with the garlic powder, paprika, onion powder, salt, and pepper.
3. Set up your grill for indirect heat: if you have a gas grill, turn on one side only. If you’re using charcoal, push all the coals to one side. You want medium heat, around 375°F.
4. Place the chicken on the cool side of the grill, skin side up. Put the lid on and let them cook for 30 minutes. Don’t peek every two seconds. Just let it go.
5. After 30 minutes, flip the chicken and brush a generous layer of BBQ sauce on the top side. Close the lid again for 10 minutes.
6. Flip once more, sauce the other side, and this time move the chicken directly over the heat for about 3 to 4 minutes per side. This caramelizes the sauce and gives you that sticky, gorgeous coating.
7. Check that the internal temp hits 165°F. I use a cheap meat thermometer. Worth every penny.
8. Pull them off and let them rest for 5 minutes before serving. I know it’s hard. Just do it.

Tips:

• Don’t sauce too early or it burns before the chicken cooks through. Save the sauce for the last 15 minutes.
• Thighs are so much more forgiving than breasts here. Use thighs.
• If you want a smokier flavor, throw a handful of soaked wood chips on the coals before you start.
• The USDA recommends chicken reaches 165°F internally. Get a thermometer, seriously.

If you liked this, you’ll love: “Grilled Chicken Legs — Crispy Skin and Juicy Inside”

2. Cookout Burgers with Special Sauce

My husband is very particular about burgers. Like, annoyingly particular. He spent two summers in a row telling me what I was doing wrong until I finally got it right. Now he eats them quietly and that’s how I know they’re good.

These are straightforward, no-nonsense cookout food ideas for backyard parties. The beef is seasoned simply, the patties are smashed just slightly so you get crispy edges, and the special sauce ties everything together. Nothing fancy. Just a really, really good burger.

Ingredients:

• 2 lbs 80/20 ground beef (do not use lean beef, I’m begging you)
• 1 tsp garlic powder
• 1 tsp Worcestershire sauce
• 1 tsp salt
• 1/2 tsp black pepper
• 6 burger buns
• 6 slices American cheese
• Lettuce, tomato, onion for topping (optional but encouraged)

For the special sauce:

• 1/2 cup mayonnaise
• 2 tbsp ketchup
• 1 tbsp yellow mustard
• 1 tbsp sweet relish
• 1/2 tsp garlic powder

Instructions:

1. Mix the ground beef gently with the Worcestershire, garlic powder, salt, and pepper. Don’t overwork it or the burgers get tough. Just fold it together until it’s just combined.
2. Divide into 6 equal balls. Don’t flatten them yet.
3. Stir together all the sauce ingredients and stick it in the fridge until you’re ready to serve.
4. Get your grill to medium-high heat. Place the beef balls down and use a spatula to press them firmly into flat patties. You want them about 3/4 inch thick.
5. Cook 3 to 4 minutes without touching them. Flip once. Add cheese on top immediately.
6. Cook another 3 minutes. You’re looking for 160°F internally.
7. Toast the buns on the grill for about a minute, then build your burger with the sauce, whatever toppings you want, and try not to eat three of them before everyone else gets to the table.

Tips:

• 80/20 fat ratio is non-negotiable for juicy burgers.
• Make the sauce ahead of time. It gets better the longer it sits.
• Press the patties with a divot in the center so they don’t puff up in the middle as they cook.

3. Creamy Macaroni Salad (A Cookout Side Dish Staple)

I cannot tell you how many cookouts I’ve attended where the macaroni salad tasted like plain noodles with mayo. It’s a tragedy. Mac salad is supposed to be creamy and tangy and a little sweet and have some crunch. This one does all of that.

This is one of the best cookout food ideas side dishes summer has to offer, because you make it the night before and it’s actually better the next day. One less thing to do on the day of.

Ingredients:

• 1 lb elbow macaroni
• 1 1/4 cups mayonnaise (Duke’s if you’re in the South, Hellman’s otherwise)
• 3 tbsp apple cider vinegar
• 2 tbsp sugar
• 1 tsp yellow mustard
• 1 tsp salt, plus more for pasta water
• 1/2 tsp black pepper
• 1/2 cup celery, finely diced (about 3 stalks)
• 1/4 cup red onion, finely diced
• 1/2 cup frozen peas, thawed
• 2 tbsp diced pimentos or roasted red pepper (optional but adds nice color)

Instructions:

1. Cook the macaroni in well-salted boiling water according to package directions. Drain it and rinse with cold water immediately. This stops the cooking and keeps the pasta from getting mushy.
2. While the pasta cools, whisk together the mayo, apple cider vinegar, sugar, mustard, salt, and pepper in a large bowl.
3. Add the cooled pasta to the bowl and toss to coat everything evenly.
4. Fold in the celery, red onion, peas, and pimentos.
5. Taste it. It’s probably going to need more salt. Add it.
6. Cover and refrigerate for at least 2 hours, ideally overnight. The pasta absorbs the dressing as it sits, so the texture improves a lot.
7. Before serving, give it a stir and add a spoonful of extra mayo if it looks dry.

Tips:

• The sugar sounds weird but don’t skip it. It balances the vinegar.
• Make this the night before. I mean it.
• If you want to add hard-boiled eggs, go for it. Chop them and fold them in.

4. Smoked Sausage and Peppers (Easy Cookout Meat Idea)

This is my secret weapon for feeding a lot of people without spending a fortune. Smoked sausage and peppers on the grill is one of those cookout food ideas meat options that basically cooks itself. You slice, season, grill, and done.

My neighbor introduced me to this at her block party and I asked her for the recipe like three times that afternoon because I kept forgetting I’d already asked. It was that good.

Ingredients:

• 2 lbs smoked sausage (andouille, kielbasa, or whatever you like, sliced into coins or halved lengthwise)
• 3 bell peppers, any color, sliced into strips
• 1 large onion, sliced into thick rings
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• Salt and pepper to taste
• Hoagie rolls or soft buns for serving

Instructions:

1. Toss the sliced peppers and onions with olive oil, garlic powder, Italian seasoning, salt, and pepper until evenly coated.
2. Get your grill to medium heat. Place the peppers and onions in a grill basket or on a piece of foil folded up at the edges so they don’t fall through the grates.
3. Grill the veggies for about 15 to 20 minutes, turning occasionally, until they’re softened and have a little char on the edges.
4. While the veggies cook, grill the sausage pieces alongside them for about 8 to 10 minutes, turning halfway through, until you get some nice browning on the cut sides.
5. Pile everything onto hoagie rolls and serve hot.

Tips:

• Andouille adds a spicy, smoky depth that’s amazing here. Kielbasa is milder and great for kids.
• The onions take the longest, so keep an eye on them.
• Have a bottle of hot sauce on the table. People go crazy for it.

If you liked this, you’ll love: “15 Quick & Easy Grilling Recipes for Dinner”

5. Southern Baked Beans (The Cookout Side Dish Everyone Fights Over)

Here is the thing about baked beans. A lot of people just open a can and call it a day and look, I get it. No judgment. But if you have 10 extra minutes you can turn those canned beans into something that tastes slow-cooked and smoky and deeply satisfying.

This is one of those cookout food ideas for a crowd where a little effort multiplies into a big payoff. I made a double batch for my sister’s graduation party and there were approximately zero beans left.

Ingredients:

• 2 cans (28 oz total) baked beans, drained slightly but not completely
• 6 slices thick-cut bacon, cut into 1-inch pieces
• 1 small yellow onion, diced
• 1/2 cup BBQ sauce
• 2 tbsp brown sugar
• 1 tbsp yellow mustard
• 1 tbsp Worcestershire sauce
• 1/2 tsp garlic powder
• 1/2 tsp black pepper

Instructions:

1. Preheat your oven to 325°F.
2. In a medium skillet over medium heat, cook the bacon pieces until they’re mostly rendered and just starting to crisp, about 5 to 7 minutes. Remove the bacon but leave about a tablespoon of the drippings in the pan.
3. Add the diced onion to the skillet with the bacon drippings and cook over medium heat for about 8 minutes, stirring occasionally, until the onion is soft and translucent.
4. In a baking dish or cast iron skillet, combine the beans, cooked bacon, softened onion, BBQ sauce, brown sugar, mustard, Worcestershire, garlic powder, and pepper. Stir everything together.
5. Bake uncovered at 325°F for 45 to 55 minutes, until the beans are bubbling and the top has thickened and darkened a little.
6. Let them sit for 10 minutes before serving. They thicken up more as they cool slightly.

Tips:

• The uncovered baking time is what thickens the sauce. Don’t cover them or you’ll end up with soupy beans.
• These reheat beautifully the next day.
• For a smokier flavor, use smoked bacon or add a small amount of liquid smoke.

Quick check-in: Which one are you bookmarking so far? I’m genuinely curious which recipe gets tried first. Drop a comment below or save this post for later, you’ll want it on grocery day.

6. Grilled Corn on the Cob with Herb Butter

Grilled corn might be my favorite thing to eat at a cookout and I will not hear arguments. It’s sweet and smoky and a little charred and slathered in herby butter and there is nothing better on a summer afternoon. Nothing.

The first time I grilled corn I left the husks on and soaked them in water thinking that’s what you do. Took forever. Now I shuck them completely and grill them directly on the grates and get a beautiful char in way less time.

Ingredients:

• 6 ears of corn, husks and silk completely removed
• 4 tbsp butter, softened to room temperature
• 1 tsp garlic powder
• 1/2 tsp dried parsley
• 1/2 tsp salt
• 1/4 tsp black pepper
• Extra salt for serving

Instructions:

1. In a small bowl, mix the softened butter with garlic powder, parsley, salt, and pepper until combined. Set aside.
2. Heat your grill to medium-high heat.
3. Place the shucked corn directly on the grill grates. Cook for about 10 to 12 minutes total, turning every 2 to 3 minutes. You want it to develop patches of golden brown char on multiple sides.
4. Pull the corn off the grill and immediately brush generously with the herb butter while it’s still hot.
5. Sprinkle with a little extra salt and serve right away.

Tips:

• Timing is flexible here. Some people like lighter grill marks, some want it more charred. Adjust to your preference.
• The herb butter can be made a day ahead and kept in the fridge. Let it come to room temp before grilling.
• For a fun twist, roll the buttered corn in a little cotija cheese and chili powder.

7. Cookout Coleslaw That Actually Stays Crispy

I’ve eaten soggy coleslaw at too many cookouts. You know the kind, it’s sitting in a puddle of watery dressing and the cabbage has basically dissolved. It’s sad. It doesn’t have to be that way.

The fix is dead simple: salt the cabbage before dressing it. That step draws out excess moisture so the coleslaw stays crunchy even after sitting out for a couple hours. I learned this from a food science article I went down a rabbit hole reading at midnight, and it genuinely changed my coleslaw game forever.

Ingredients:

• 1 small head green cabbage, shredded thin (about 6 cups)
• 1 cup shredded carrots (pre-shredded bag is fine)
• 1/2 tsp salt (for drawing out moisture)
• 1/2 cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp sugar
• 1/2 tsp celery seed
• 1/4 tsp black pepper

Instructions:

1. Toss the shredded cabbage with 1/2 tsp salt in a large colander. Let it sit for 20 minutes over the sink. You’ll be surprised how much water comes out.
2. Rinse the cabbage briefly and then squeeze out as much moisture as you can with your hands. Pat it dry with paper towels.
3. Whisk together the mayo, apple cider vinegar, sugar, celery seed, and black pepper.
4. Toss the dried cabbage and shredded carrots with the dressing until evenly coated.
5. Taste and adjust salt and sugar as needed.
6. Refrigerate for at least 30 minutes before serving. Can be made a few hours ahead without getting soggy.

Tips:

• Don’t skip the salting step. It really does make a difference.
• If you’re using a bag of pre-shredded coleslaw mix, still salt and drain it.
• Celery seed is the underrated ingredient in coleslaw. Don’t leave it out.

8. Grilled Veggie Skewers (Cookout Food for the Vegetarians)

Every cookout has at least one vegetarian guest and they deserve something good. Not just corn (though corn is good). These skewers are colorful and charred and satisfying and honestly people who eat meat always end up stealing them too.

I started making these specifically because my college roommate came to a cookout and I realized the only thing she could eat was the coleslaw. I’ve never forgotten that. Nobody should stand at a cookout just eating coleslaw.

Ingredients:

• 1 zucchini, cut into 1/2-inch rounds
• 1 yellow squash, cut into 1/2-inch rounds
• 1 red bell pepper, cut into 1-inch chunks
• 1 red onion, cut into 1-inch chunks
• 8 oz whole cremini mushrooms
• 3 tbsp olive oil
• 2 tsp Italian seasoning
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 8 wooden or metal skewers (if wooden, soak in water for 30 minutes first)

Instructions:

1. If using wooden skewers, soak them in water for at least 30 minutes so they don’t catch fire on the grill.
2. Toss all the cut vegetables in a large bowl with the olive oil, Italian seasoning, garlic powder, salt, and pepper. Make sure everything gets coated.
3. Thread the vegetables onto the skewers, alternating types so each skewer has variety.
4. Heat grill to medium-high. Grill the skewers for 10 to 14 minutes total, turning every 3 to 4 minutes, until the vegetables have visible grill marks and are tender when poked with a fork.
5. Slide off the skewers onto a platter and serve immediately.

Tips:

• Cut everything roughly the same size so it cooks evenly.
• Mushrooms cook faster than the other veggies so keep an eye on them.
• A squeeze of lemon over the finished skewers makes them pop.
• These are great tucked into pita with tzatziki if you want to make them more substantial.

If you liked this, you’ll love: “Grilled Romaine Caesar Salad — Smoky Summer Side”

9. Easy Cookout Ribs for a Crowd

Ribs have a reputation for being complicated and intimidating, and I won’t pretend there’s zero effort here. But the method I use is genuinely approachable and produces tender, flavorful ribs with meat that pulls off the bone cleanly without being mushy.

The technique: oven first, grill second. You get the slow-cooking tenderness in the oven and the caramelized BBQ finish on the grill. Best of both worlds.

Ingredients:

• 2 racks baby back ribs (about 2 to 2.5 lbs each)
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1 tsp black pepper
• 1/2 tsp cayenne pepper (optional)
• 1 cup BBQ sauce for finishing

Instructions:

1. Preheat oven to 275°F.
2. Mix together the brown sugar, smoked paprika, garlic powder, onion powder, salt, pepper, and cayenne. Rub this all over both racks of ribs, covering every surface.
3. Wrap each rack tightly in two layers of aluminum foil and place on baking sheets.
4. Bake at 275°F for 2.5 to 3 hours. The ribs should be tender when you gently squeeze the foil packet and feel no resistance.
5. Carefully unwrap the ribs (watch out, there will be hot steam and liquid in there).
6. At this point you can hold them for up to an hour, or take them straight to the grill.
7. Heat grill to medium. Brush ribs generously with BBQ sauce and grill for 4 to 5 minutes per side, just until the sauce caramelizes and gets sticky. Watch them because the sugar in the sauce burns easily.
8. Let rest for 10 minutes before slicing between the bones.

Tips:

• Don’t rush the oven phase. Low and slow is why these turn out so well.
• The ribs can be oven-cooked the day before and refrigerated. Just pull them out 30 minutes before grilling.
• If you like a smoke ring, add liquid smoke to your rub (about 1/2 tsp).

10. Deviled Eggs (A Cookout Classic That Disappears Fast)

Has anyone else noticed that deviled eggs vanish at cookouts within approximately 90 seconds? I put a tray out last summer and turned around to talk to someone and when I looked back there were two left and people were eyeing each other suspiciously.

These are classic deviled eggs, not fancy. Creamy, tangy, with a little kick from mustard and a dusting of paprika on top. Simple and perfect.

Ingredients:

• 12 large eggs
• 1/3 cup mayonnaise
• 2 tsp yellow mustard
• 1 tbsp apple cider vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper
• Paprika for dusting on top

Instructions:

1. Place eggs in a single layer in a saucepan and cover with cold water by about an inch. Bring to a full boil over medium-high heat, then immediately turn off the heat, cover, and let sit for 12 minutes.
2. Transfer eggs to a bowl of ice water for at least 10 minutes. This stops the cooking and makes peeling way easier.
3. Peel the eggs and slice them in half lengthwise. Pop the yolks out into a bowl.
4. Mash the yolks with the mayo, mustard, apple cider vinegar, salt, and pepper until smooth and creamy.
5. Spoon or pipe the filling back into the egg white halves. A zip-top bag with the corner snipped makes piping fast and easy.
6. Dust the tops with paprika and refrigerate until serving.

Tips:

• The ice bath is not optional. It makes peeling so much easier and stops rubbery grey edges from forming around the yolk.
• Make these the morning of. They hold well in the fridge for up to 24 hours.
• For a spicy version, add a teaspoon of hot sauce to the filling.

11. Watermelon Feta Mint Salad (A Fresh Cookout Side)

I thought this was weird the first time someone described it to me. Watermelon and feta? Together? With mint? That sounds like a mistake. Then I tried it and understood immediately why it’s everywhere in summer. The sweet watermelon against the salty feta and the fresh mint is genuinely one of the best flavor combinations.

It’s also beautiful. Like, bring this to a cookout and people will think you put a lot of effort in. You didn’t. It takes 10 minutes.

Ingredients:

• 6 cups watermelon, cut into 1-inch cubes (about half a small watermelon)
• 4 oz feta cheese, crumbled
• 1/4 cup fresh mint leaves, roughly torn (not chopped, torn is better)
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1/4 tsp black pepper
• Pinch of flaky salt

Instructions:

1. Arrange the watermelon cubes on a large platter or in a shallow bowl.
2. Scatter the crumbled feta evenly over the top.
3. Tuck the torn mint leaves throughout.
4. Drizzle with olive oil and lime juice.
5. Finish with a crack of black pepper and a pinch of flaky salt.
6. Serve immediately or refrigerate for up to an hour before serving. Don’t dress it too far in advance or it gets watery.

Tips:

• Tear the mint, don’t chop it. Chopping bruises it and makes it look dark and sad.
• Use good feta if you can. The block kind packed in brine is way better than the pre-crumbled stuff.
• Seedless watermelon is obviously easier here.

If you liked this, you’ll love: “Cucumber Tomato Avocado Salad — Easy Healthy Side”

12. Peach Cobbler in a Foil Pan (Best Cookout Dessert)

This is the cookout dessert that gets requested by name. People text me before cookouts to ask if I’m making the cobbler. One time I said no and three people looked genuinely disappointed and I felt so guilty I made it anyway.

You can bake this in a foil pan right on the grill or in your oven before the cookout. It’s warm, buttery, sweet, and simple enough that it feels like something your grandma would make.

Ingredients:

• 4 cups sliced peaches, fresh or canned (if canned, drain the syrup)
• 1/3 cup sugar plus 2 tbsp, divided
• 1 tsp cinnamon
• 1 cup all-purpose flour
• 1 cup milk (whole milk works best)
• 1/2 cup (1 stick) butter, melted
• 1 tbsp baking powder
• 1/4 tsp salt

Instructions:

1. Preheat oven to 350°F.
2. Toss the sliced peaches with 2 tablespoons of sugar and the cinnamon. Set aside.
3. Pour the melted butter into a 9×13 baking dish or a large foil pan.
4. In a bowl, whisk together the flour, remaining 1/3 cup sugar, baking powder, salt, and milk until a smooth batter forms.
5. Pour the batter directly over the melted butter. Don’t stir. Just pour it in and leave it.
6. Spoon the peaches and all their juice evenly over the top of the batter. Again, don’t stir.
7. Bake at 350°F for 45 to 55 minutes, until the top is golden brown and a toothpick inserted into the batter portion comes out clean. The batter will puff up around the peaches as it bakes.
8. Let it cool for 15 minutes before serving. Serve warm, ideally with vanilla ice cream.

Tips:

• The batter rising around the peaches is exactly what’s supposed to happen. Don’t panic.
• Fresh peaches are incredible in summer. Frozen work fine too, just thaw and drain them first.
• This makes great leftovers the next day reheated in the microwave.

Alright, That’s the List

Honest assessment: not every recipe here is glamorous, but every single one is worth making. I’ve cooked all of these for real people who had real opinions and came back for seconds. That’s the bar. Not perfection, just food that makes people happy.

Let me know which one you’re trying first. I’m genuinely curious if it’s the ribs or the cobbler because in my experience it’s always the cobbler.

Pin your favorite recipe so you can find it on grocery day. And if you have a go-to cookout food idea I didn’t include, drop it in the comments below. I’m always adding to this list and I want to know what’s working in your backyard.

Happy cooking, and may your grill be hot and your chicken thermometer accurate.

Got Questions? I Had Them Too.

What are the best cookout food ideas for a large crowd?

For feeding a crowd, go for things you can make in big batches ahead of time. Baked beans, macaroni salad, coleslaw, and deviled eggs all scale up easily and can be made the day before. For mains, oven-baked ribs and BBQ chicken thighs are way less stressful than trying to grill 40 burgers to order. I’ve done the 40-burger thing. Never again.

Can I prep these cookout food ideas the day before?

Most of them, yes. The macaroni salad, coleslaw, deviled eggs, and baked beans are actually better the next day. The cobbler can be baked that morning and served at room temp or slightly reheated. The only things I’d grill fresh are the chicken, burgers, sausage, corn, and veggie skewers. Those are fast enough that same-day is easy.

What are some good cookout food ideas for kids?

Burgers, grilled corn, deviled eggs, and cobbler with ice cream are always kid-approved in my experience. For picky eaters who won’t touch the sausage and peppers or the veggie skewers, grilled hot dogs are a lifesaver. I didn’t include them in the list but you know what, keep a pack in the cooler just in case.

What cookout food ideas work well for vegetarians?

The veggie skewers are the obvious main, but vegetarians can also enjoy the macaroni salad, coleslaw, baked beans (make a separate pot without bacon if needed), grilled corn, watermelon feta salad, deviled eggs, and cobbler. That’s honestly a full plate. Nobody’s going home hungry.

How do you keep cookout food warm during a party?

Foil pans with lids work well for things like baked beans and ribs. A cooler lined with towels can actually hold hot food warm for a couple hours, same principle as keeping cold things cold. For the grill items, I try to stagger the cooking so nothing’s sitting too long. The USDA recommends keeping hot foods above 140°F, so if things are sitting out for more than two hours in warm weather, it’s time to refrigerate or reheat.

What’s the easiest cookout food idea for beginners?

Start with the smoked sausage and peppers. There’s genuinely very little that can go wrong. You slice, season, and grill. The watermelon feta salad is also a zero-cook, zero-stress option that looks way more impressive than the effort it takes. Both are solid starting points if you’re new to hosting.