For some, July Fourth gatherings focus on fireworks, games and decorations. Those things can play a part, but it’s the food that is most often central to the shindigs. Yes, commemorating the signing of the Declaration of Independence, marking the colonies’ official declaration of separation from Great Britain, is at the heart of the celebration, but it’s also the chow that brings us together.

Burgers or hot dogs, grilled ribs or bratwurst are often the entrees of choice. They call out for side salad accompaniments to balance the fare. From potato to pasta to greens teamed with vegetables, these recipes turn out foolproof salads. And gratefully, much of the work can be done ahead.

Advance preparation

Potato salad: Up to three days in advance, prepare the vinaigrette dressing; cover and refrigerate. The eggs can be hard-cooked up to 6 days in advance, then cooled and refrigerated. The salad can be prepared without the eggs 1 day in advance and refrigerated airtight.

Hearts of romaine salad with beets, apples and blue cheese dressing: Prepare the dressing up to 3 days in advance, cover and refrigerate (at serving time, if the dressing is too thick, stir in 1 to 2 tablespoons milk). Toast the walnuts up to a week ahead; cool and store airtight.

July Fourth tomato and cornbread crouton salad: Toast the cornbread cubes up to a day ahead; cool completely and store airtight at room temperature. Prepare the dressing up to 3 days in advance and store airtight in the refrigerator. Cheese can be cubed and refrigerated several days in advance, as can the marinated artichoke hearts.

Fusilli pasta salad: Prepare up to 3 days in advance and store airtight in the fridge. If making it ahead, add the baby arugula and chopped fresh basil just before serving.

Potato salad seems an essential component at a July Fourth gathering. There’s nothing complicated about it; basically, it is boiled potatoes tossed with a mustardy vinaigrette spiked with fresh herbs. It can be served at room temperature or chilled. The recipe is open to loads of variations. I like to include hard-cooked eggs as a protein- packed garnish to please the vegetarians in the crowd. If you are planning a picnic or taking it to a friend’s home, pack the peeled whole eggs in a separate container with ice and add them at the event. Other potential add-ons include chopped, small gherkin pickles (cornichons) or finely diced red onion.

Yield: 4 to 6 servings

INGREDIENTS

1 3/4 pounds small white potatoes, such as baby Dutch yellow, or small red potatoes

Coarse salt

Vinaigrette:

1 1/2 tablespoons cider vinegar

Salt and pepper to taste

1 1/2 teaspoons Dijon mustard

3 1/2 tablespoons extra-virgin olive oil

2 tablespoons drained capers

About 2 tablespoons finely chopped fresh chives

About 2 tablespoons finely chopped fresh parsley

About 2 tablespoons finely chopped fresh dill

Optional: 3 hard-cooked eggs, peeled, quartered lengthwise

DIRECTIONS

1. Place whole potatoes in large saucepan or Dutch oven and add cold water to cover. Add a good pinch of salt. Bring to boil on high heat; partially cover and reduce heat to gently boil for about 10 minutes, or until potatoes are just fork-tender. Drain in colander.

2. Meanwhile, prepare vinaigrette in large bowl. Whisk vinegar, salt, pepper and mustard until combined. Add oil in thin stream, whisking to combine.

3. When potatoes are cool enough to handle but still warm, cut each in half lengthwise and add to bowl with vinaigrette (stir vinaigrette before adding first potato). Toss (I use a silicone or rubber spatula to prevent breakage). Add capers, chives, parsley and dill; toss. Taste and adjust salt if needed.

4. Before serving, add eggs and toss (or use as garnish). Serve warm or chilled.

The flavor and texture combinations are what make this work. Romaine and creamy blue cheese dressing match with cooked beets and apples. The subtle bitter edge and crunch of toasted walnuts add a welcome contrast. I love the visual allure of a wedge salad presentation, but if you prefer you can coarsely chop the lettuce into bite-size pieces to make a chopped salad.

Yield: 6 servings

INGREDIENTS

Dressing:

2 tablespoons fresh lemon juice

1/2 cup plain yogurt

2 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper

6 ounces crumbled blue cheese

Salad:

1 cup coarsely chopped walnuts

3 hearts of romaine, each quartered lengthwise

1 cup cooked, sliced beets, see cook’s note

1 crisp apple, unpeeled, cored, cut into 1/4-inch wedges

Optional for thinning dressing: 1 to 2 tablespoons milk

2 to 3 tablespoons finely chopped fresh parsley

Cook’s note: Whole, steamed beets are available at many supermarkets packaged in boxes that contain about 8 ounces. They are generally in the produce section.

DIRECTIONS

1. Place lemon juice, yogurt, olive oil, salt and pepper in blender. Whirl until smooth, about 1 minute, stopping to scrape down sides if needed. Taste and adjust seasoning as needed. Stir in blue cheese.

2. Place walnuts on a rimmed baking sheet in a single layer. Toast until lightly browned in a 350-degree oven, about 5 minutes. Watch carefully because nuts burn easily. Set aside to cool.

3. On each plate, place 2 romaine quarters or arrange all the romaine quarters on a large platter. Arrange beet slices and apple wedges next to romaine. Spoon dressing across plate from side to side, spilling dressing across middle of romaine and a portion of the beets and apples. If dressing is too thick, stir in 1 to 2 tablespoons milk. Scatter walnuts on top. Sprinkle with parsley and serve.

Source: “Everyday Cooking with Organic Produce,” by Cathy Thomas

Cornbread was always part of my childhood July Fourth gatherings. Although we thought of it as a tasty bread that was slathered with honey-spiked butter, over the years I’ve grown to appreciate cornbread croutons, toasted cubes of cornbread tossed at the last minute into green salad. When time is short, I buy prepared cornbread at my local Albertsons.

Yield: 4 to 6 servings

INGREDIENTS

3/4 pound cornbread, homemade or store-bought, cut into 3/4-inch cubes

Nonstick olive oil spray

Dressing:

1/2 cup olive oil

1 tablespoon red wine vinegar

1/2 teaspoon Dijon mustard

1/4 teaspoon honey

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 teaspoon minced shallot

Salad:

1 cup halved cherry tomatoes (not grape tomatoes)

3/4 cup marinated artichokes cut into thin lengthwise slices (with marinade still intact)

1 cup ( cut into 1/2-inch cubes) Manchego cheese or Monterey Jack cheese

1/2 hothouse cucumber, quartered lengthwise and cut crosswise into 1/2-inch chunks

1/2 cup chopped fresh basil

1 handful baby arugula, about 1 cup

DIRECTIONS

1. Adjust oven rack to middle position and heat oven to 375 degrees. Coat rimmed baking sheet with olive oil spray and spread cornbread cubes in single layer on sheet. Coat pieces with oil spray and bake until crisp and golden brown, 15 to 18 minutes, gently tossing pieces halfway through baking. (If you want them crisper and browner, turn on broiler and watch them closely until browned to your liking — be careful; they burn easily.) Cool.

2. Prepare the dressing:. In a medium-small bowl, add all dressing ingredients; whisk to combine. Set aside.

3. In a large bowl, add tomatoes, artichokes, cheese, cucumber, basil and arugula. Stir dressing and toss salad with enough dressing to coat the ingredients. Taste and correct seasoning as needed. Add cornbread croutons and gently toss. Serve.

Pasta salad is an American invention. Vinaigrette-coated pasta and ingredients such as salami, mozzarella and olives go into this side dish. America’s Test Kitchen’s version calls for cooking the corkscrew-shaped fusilli pasta until it is a little too soft, reasoning that as it cools it will firm up a little and take on a just-right texture.

Yield: 8 to 10 servings as a side dish

INGREDIENTS

1 pound dried fusilli pasta

Salt

1/4 cup extra-virgin olive oil

3 garlic cloves, minced

3 anchovy fillets, rinsed, patted dry, minced

1/4 teaspoon dried red pepper flakes

1 cup pepperoncini, stemmed, divided, plus 2 tablespoons brine

2 tablespoons capers, rinsed

2 ounces (2 cups) baby arugula

1 cup coarsely chopped fresh basil

1/2 cup oil-packed sun-dried tomatoes, thinly sliced

1/2 cup pitted kalamata olives, quartered

8 ounces salami, cut into 3/8-inch dice

8 ounces fresh mozzarella cheese, cut into 3/8-inch dice and patted dry

Salt and freshly ground black pepper to taste

DIRECTIONS

1. Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt. Cook, stirring often, until pasta is tender throughout, 2 to 3 minutes past al dente. Drain pasta in colander and rinse under cold water until chilled. Drain well and transfer to large bowl.

2. Meanwhile, combine oil, garlic, anchovies and pepper flakes in microwave-safe liquid measuring cup. Cover and microwave until bubbling and fragrant, 30 to 60 seconds. Set aside.

3. Slice half of the pepperoncini into thin rings and set aside. Transfer remaining pepperoncini to food processor. Add capers and pulse until finely chopped, 8 to 10 pulses, scraping down the side of bowl as needed. Add pepperoncini ring and warm oil mixture; process until combined, about 20 seconds.

4. Add dressing to pasta and toss to combine. Add arugula, basil, tomatoes, olives, salami, mozzarella and reserved pepperoncini; toss well. Season with salt and pepper to taste. Serve. (If making in advance, store covered in refrigerator — add arugula and basil just before serving.)

Source: “Big Flavors From Italian America,” by America’s Test Kitchen