35 Easy Summer Meals You Need Right Now!

Summer is all about sunshine, good times, and… stressing about what to cook? Absolutely not! This year, we’re ditching complicated recipes and long hours in a hot kitchen. Get ready to dive into a world of delicious and easy summer meals that are perfect for those lazy, hazy, crazy days. These recipes are all about fresh flavors, minimal effort, and maximum enjoyment, so you can spend less time cooking and more time soaking up the sun.

According to a study published in the American Journal of Clinical Nutrition, eating seasonally available produce, like the kind that’s abundant in the summer, can lead to a higher intake of micronutrients. Fruits and vegetables that are picked and eaten at their peak are often more nutrient-dense. Plus, they just taste better!

“To eat is a necessity, but to eat intelligently is an art.” – François de La Rochefoucauld

Summer’s Superstar Ingredients

Here’s a quick peek at some of the nutritional powerhouses you’ll be using in these recipes. Eating what’s in season means you’re getting the best of the best!

Ingredient	Key Nutrients	Why It’s Great for Summer
Tomatoes	Vitamin C, Potassium, Lycopene	Super hydrating and packed with antioxidants to protect your skin from the sun.
Cucumbers	Vitamin K, Antioxidants	Made of about 95% water, they are incredibly refreshing and help you stay hydrated.
Berries	Fiber, Vitamin C, Antioxidants	A sweet treat that’s low in calories and great for your immune system.
Corn	Fiber, B Vitamins, Magnesium	Provides a great source of energy for all your summer adventures.
Zucchini	Vitamin A, Manganese	A versatile veggie that’s light, low in carbs, and easy to cook.

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1. Classic Caprese Salad

This is the ultimate no-cook summer hero. It’s fresh, it’s flavorful, and it looks super fancy with almost zero effort. You really can’t go wrong with this one.

Ingredients:

• 4 large ripe tomatoes, sliced
• 1 pound fresh mozzarella cheese, sliced
• 1 cup fresh basil leaves
• Extra virgin olive oil
• Balsamic glaze
• Salt and freshly ground black pepper to taste

Instructions:

1. On a large platter, arrange the tomato and mozzarella slices, alternating them.
2. Tuck the fresh basil leaves in between the slices.
3. Drizzle generously with extra virgin olive oil and balsamic glaze.
4. Season with salt and pepper, and you’re ready to serve!

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2. Grilled Chicken Skewers with Veggies

Everything tastes better on a stick, right? These grilled chicken skewers are a crowd-pleaser and so easy to customize. Plus, grilling means less mess in the kitchen.

Ingredients:

• 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 red onion, cut into chunks
• 1 bell pepper (any color!), cut into chunks
• 1 zucchini, cut into thick slices
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Wooden or metal skewers

Instructions:

1. If you’re using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill.
2. In a large bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper. Add the chicken and vegetables and toss to coat.
3. Thread the chicken and veggies onto the skewers, alternating between them.
4. Preheat your grill to medium-high heat.
5. Grill the skewers for about 10-15 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender.

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3. Shrimp and Avocado Tostadas

These are so light and refreshing, making them perfect for a hot summer evening. The creamy avocado pairs perfectly with the zesty shrimp. It’s a party on a plate!

Ingredients:

• 1 pound cooked shrimp, peeled and deveined
• 2 ripe avocados, mashed
• 1/4 cup chopped red onion
• 1/4 cup chopped fresh cilantro
• 1 lime, juiced
• Salt and pepper to taste
• 8 small corn tostada shells
• Hot sauce, for serving (optional)

Instructions:

1. In a medium bowl, gently mix together the cooked shrimp, mashed avocados, red onion, cilantro, and lime juice.
2. Season with salt and pepper to your liking.
3. Spoon the shrimp and avocado mixture onto the tostada shells.
4. Serve immediately, with a dash of hot sauce if you like a little kick.

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4. Creamy Cucumber Salad

When it’s too hot to even think about turning on the stove, this creamy cucumber salad comes to the rescue. It’s cool, crisp, and incredibly simple to whip up.

Ingredients:

• 3 large cucumbers, thinly sliced
• 1/2 red onion, thinly sliced
• 1 cup plain yogurt or sour cream
• 2 tablespoons white vinegar
• 1 tablespoon chopped fresh dill
• 1 teaspoon sugar
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the sliced cucumbers and red onion.
2. In a separate small bowl, whisk together the yogurt (or sour cream), vinegar, dill, sugar, salt, and pepper.
3. Pour the dressing over the cucumbers and onions and toss gently to coat.
4. For the best flavor, let it chill in the refrigerator for at least 30 minutes before serving.

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5. Black Bean and Corn Salsa

This isn’t just a salsa for dipping chips—it’s so hearty you can eat it with a spoon or use it as a side dish! It’s colorful, packed with fiber, and bursting with fresh flavors.

Ingredients:

• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (15 ounces) corn, drained
• 1 red bell pepper, finely diced
• 1/2 red onion, finely diced
• 1 jalapeño, seeded and minced (optional, for heat)
• 1/2 cup chopped fresh cilantro
• 1/4 cup olive oil
• 3 tablespoons lime juice
• Salt and pepper to taste
• Tortilla chips, for serving

Instructions:

1. In a large bowl, combine the black beans, corn, red bell pepper, red onion, jalapeño (if using), and cilantro.
2. In a small bowl, whisk together the olive oil, lime juice, salt, and pepper.
3. Pour the dressing over the bean and corn mixture and stir to combine.
4. Serve with tortilla chips for dipping.

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6. Pesto Pasta with Cherry Tomatoes

A classic for a reason! Pesto pasta is a fantastic summer meal because it can be served warm or cold. Using store-bought pesto makes it a super quick and easy summer meal.

Ingredients:

• 1 pound of your favorite pasta (like fusilli or penne)
• 1 cup basil pesto (store-bought or homemade)
• 1 pint cherry tomatoes, halved
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to the package directions. Before draining, reserve about 1/2 cup of the pasta water.
2. Drain the pasta and return it to the pot.
3. Add the pesto, cherry tomatoes, and Parmesan cheese to the pasta. Toss to combine, adding a splash of the reserved pasta water to help the sauce coat the pasta if needed.
4. Season with salt and pepper and serve immediately.

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7. Grilled Halloumi with Watermelon and Mint

If you’ve never grilled halloumi cheese, you’re in for a treat. It gets a delicious smoky flavor and a slightly crispy texture on the outside while staying soft on the inside. Paired with sweet watermelon and fresh mint, it’s a taste of summer in every bite.

Ingredients:

• 8 ounces halloumi cheese, sliced
• 4 cups cubed watermelon
• 1/4 cup fresh mint leaves, chopped
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• Salt and pepper to taste

Instructions:

1. Preheat your grill to medium heat. Brush the halloumi slices with a little olive oil.
2. Grill the halloumi for 2-3 minutes per side, until you have nice grill marks.
3. In a large bowl, gently toss the grilled halloumi, watermelon, and mint.
4. In a small bowl, whisk together the olive oil, lime juice, salt, and pepper. Drizzle over the salad and serve.

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8. Simple Tuna Salad Lettuce Wraps

Looking for a light, low-carb lunch? These tuna salad lettuce wraps are the answer. They’re crunchy, satisfying, and you won’t feel weighed down after eating them.

Ingredients:

• 2 cans (5 ounces each) tuna in water, drained
• 1/2 cup mayonnaise or Greek yogurt
• 1 celery stalk, finely chopped
• 1/4 red onion, finely chopped
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 8 large lettuce leaves (like butter lettuce or iceberg)

Instructions:

1. In a medium bowl, flake the tuna with a fork.
2. Add the mayonnaise (or Greek yogurt), celery, red onion, and lemon juice. Mix well.
3. Season with salt and pepper to your liking.
4. Spoon the tuna salad into the lettuce leaves and serve.

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9. Quick and Easy Gazpacho

Gazpacho is a cold soup from Spain, and it’s basically a salad you can drink! It’s incredibly refreshing on a scorching hot day and requires absolutely no cooking. Just blend and chill!

Ingredients:

• 2 pounds ripe tomatoes, roughly chopped
• 1 cucumber, peeled and roughly chopped
• 1 green bell pepper, roughly chopped
• 1/2 red onion, roughly chopped
• 2 cloves garlic, minced
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• Salt and pepper to taste
• Optional toppings: croutons, chopped cucumber, a drizzle of olive oil

Instructions:

1. Combine the tomatoes, cucumber, bell pepper, red onion, and garlic in a blender.
2. Blend until smooth.
3. With the blender running, slowly stream in the olive oil and red wine vinegar.
4. Season with salt and pepper.
5. Pour the gazpacho into a container and chill in the refrigerator for at least 1 hour before serving. Serve cold with your favorite toppings.

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10. Chicken and Pineapple Quesadillas

Sweet and savory is a winning combination, and these chicken and pineapple quesadillas are proof. They’re quick to make on the stovetop and are a hit with both kids and adults.

Ingredients:

• 2 cups shredded cooked chicken
• 1 cup shredded Monterey Jack cheese
• 1/2 cup canned pineapple tidbits, drained
• 1/4 cup chopped red onion
• 8 large flour tortillas
• Butter or oil for cooking

Instructions:

1. In a bowl, mix together the shredded chicken, cheese, pineapple, and red onion.
2. Lay a tortilla flat and spread about 1/2 cup of the chicken mixture over one half of the tortilla.
3. Fold the other half of the tortilla over the filling.
4. Heat a little butter or oil in a large skillet over medium heat.
5. Cook the quesadilla for 2-3 minutes per side, until golden brown and the cheese is melted. Repeat with the remaining tortillas and filling.

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11. Zucchini Noodles with Lemon and Parmesan

Zoodles, or zucchini noodles, are a fantastic light alternative to traditional pasta. This recipe is super simple and comes together in minutes. It’s a great way to use up all that summer zucchini from the garden!

Ingredients:

• 4 medium zucchinis
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Zest and juice of 1 lemon
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil, for garnish

Instructions:

1. Use a spiralizer to turn the zucchinis into noodles. If you don’t have a spiralizer, you can use a vegetable peeler to create thin ribbons.
2. Heat the olive oil in a large skillet over medium heat. Add the garlic and cook for about 30 seconds, until fragrant.
3. Add the zucchini noodles to the skillet and toss to coat. Cook for 2-3 minutes, until the zoodles are slightly tender but still have a bit of a crunch.
4. Remove the skillet from the heat and stir in the lemon zest, lemon juice, and Parmesan cheese.
5. Season with salt and pepper and garnish with fresh basil before serving.

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12. Caprese Stuffed Avocados

We’re taking the classic Caprese salad and giving it a creamy twist by stuffing it into avocados. It’s a delicious and healthy no-cook meal that’s packed with good fats.

Ingredients:

• 2 ripe avocados, halved and pitted
• 1 cup cherry tomatoes, quartered
• 1/2 cup small fresh mozzarella balls (ciliegine), halved
• 2 tablespoons chopped fresh basil
• 1 tablespoon balsamic glaze
• Salt and pepper to taste

Instructions:

1. Scoop out a small amount of the avocado flesh to make a larger well for the filling.
2. In a small bowl, combine the cherry tomatoes, mozzarella, and basil.
3. Spoon the tomato and mozzarella mixture into the avocado halves.
4. Drizzle with balsamic glaze and season with salt and pepper.

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13. Beef and Broccoli Stir-Fry

Sometimes you just crave a good stir-fry, and this one is perfect for a quick weeknight dinner. It’s loaded with tender beef and crisp broccoli in a savory sauce.

Ingredients:

• 1 pound beef sirloin, thinly sliced
• 1 head of broccoli, cut into florets
• 1/4 cup soy sauce
• 2 tablespoons honey
• 1 tablespoon cornstarch
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• Cooked rice, for serving

Instructions:

1. In a small bowl, whisk together the soy sauce, honey, and cornstarch.
2. Heat the sesame oil in a large skillet or wok over high heat. Add the beef and stir-fry until browned. Remove the beef from the skillet and set it aside.
3. Add the broccoli florets to the skillet and stir-fry for 3-4 minutes, until tender-crisp. You can add a tablespoon of water to the skillet to help steam the broccoli.
4. Add the garlic and ginger to the skillet and cook for another 30 seconds.
5. Return the beef to the skillet and pour the sauce over everything. Cook, stirring constantly, until the sauce has thickened.
6. Serve the beef and broccoli over cooked rice.

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14. Mango and Black Bean Salad

This tropical-inspired salad is a fantastic mix of sweet and savory. It’s light, refreshing, and perfect as a side dish or a light lunch. You’ll feel like you’re on vacation!

Ingredients:

• 2 ripe mangoes, diced
• 1 can (15 ounces) black beans, rinsed and drained
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• 1/4 cup chopped fresh cilantro
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the diced mangoes, black beans, red bell pepper, red onion, and cilantro.
2. Drizzle with lime juice and season with salt and pepper.
3. Toss gently to combine and serve.

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15. Greek Turkey Burgers

Give your classic burger a Mediterranean makeover with these flavorful turkey burgers. Topped with tzatziki sauce, they’re a lighter and healthier option for your next barbecue.

Ingredients:

• 1 pound ground turkey
• 1/4 cup crumbled feta cheese
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh mint
• 1 clove garlic, minced
• Salt and pepper to taste
• 4 burger buns
• Tzatziki sauce, for serving
• Lettuce, tomato, and onion slices for topping

Instructions:

1. In a medium bowl, gently mix together the ground turkey, feta cheese, parsley, mint, garlic, salt, and pepper. Be careful not to overmix.
2. Form the mixture into four patties.
3. Preheat your grill or a skillet to medium-high heat.
4. Cook the burgers for 5-7 minutes per side, until cooked through.
5. Serve the turkey burgers on buns with a generous dollop of tzatziki sauce and your favorite toppings.

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16. Cold Soba Noodle Salad

Soba noodles are made from buckwheat, giving them a nutty flavor that’s delicious in a cold salad. This recipe is packed with fresh veggies and a tangy dressing, making it a perfect easy summer meal.

Ingredients:

• 8 ounces soba noodles
• 1 cup shelled edamame, cooked
• 1 carrot, julienned
• 1 cucumber, julienned
• 1/4 cup chopped fresh cilantro
• For the dressing:
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon grated fresh ginger

Instructions:

1. Cook the soba noodles according to the package directions. Drain and rinse with cold water to stop the cooking process.
2. In a large bowl, combine the cooked soba noodles, edamame, carrot, cucumber, and cilantro.
3. In a small bowl, whisk together all the dressing ingredients.
4. Pour the dressing over the noodle salad and toss to combine. Serve chilled or at room temperature.

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17. Spicy Shrimp with Couscous

This dish comes together in a flash and is bursting with flavor. The fluffy couscous is the perfect base for the spicy, garlicky shrimp. It’s a one-pan wonder!

Ingredients:

• 1 cup couscous
• 1 1/4 cups vegetable broth
• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (or more, if you like it spicy)
• Juice of 1 lemon
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Instructions:

1. Bring the vegetable broth to a boil in a small saucepan. Add the couscous, stir once, then cover and remove from the heat. Let it stand for 5 minutes, then fluff with a fork.
2. While the couscous is cooking, heat the olive oil in a large skillet over medium-high heat. Add the shrimp, garlic, and red pepper flakes.
3. Cook the shrimp for 2-3 minutes per side, until pink and cooked through.
4. Remove the skillet from the heat and stir in the lemon juice and parsley. Season with salt and pepper.
5. Serve the spicy shrimp over the fluffy couscous.

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18. Watermelon Feta Mint Skewers

Another no-cook wonder! These skewers are the epitome of simple summer elegance. The combination of sweet, salty, and fresh is absolutely irresistible.

Ingredients:

• 1 small seedless watermelon, cut into 1-inch cubes
• 1 block (8 ounces) feta cheese, cut into 1-inch cubes
• 1 bunch of fresh mint leaves
• Balsamic glaze, for drizzling
• Small wooden skewers

Instructions:

1. Thread a cube of watermelon onto a skewer.
2. Follow with a mint leaf and then a cube of feta cheese.
3. Repeat until the skewer is full.
4. Arrange the skewers on a platter and drizzle with balsamic glaze just before serving.

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19. Grilled Corn on the Cob with Chili-Lime Butter

Take your grilled corn to the next level with this zesty chili-lime butter. It’s a little bit spicy, a little bit tangy, and a whole lot of delicious. This will be the star of your next barbecue.

Ingredients:

• 4 ears of corn, husks removed
• 1/2 cup unsalted butter, softened
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Pinch of cayenne pepper
• Salt to taste
• Chopped cilantro and crumbled cotija cheese for garnish (optional)

Instructions:

1. Preheat your grill to medium-high heat.
2. In a small bowl, mix together the softened butter, lime juice, chili powder, smoked paprika, cayenne pepper, and salt.
3. Grill the corn for 10-15 minutes, turning occasionally, until it’s tender and lightly charred.
4. Brush the hot grilled corn with the chili-lime butter.
5. Garnish with cilantro and cotija cheese if you like, and serve immediately.

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20. Simple Tomato Bruschetta

Bruschetta is a classic Italian appetizer that’s perfect for summer. It’s a great way to use up those ripe, juicy summer tomatoes. So simple, yet so flavorful.

Ingredients:

• 1 baguette, sliced into 1/2-inch rounds
• 2 cloves garlic, peeled and halved
• 4 ripe tomatoes, diced
• 1/4 cup chopped fresh basil
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Toast the baguette slices until they are golden brown and crisp. You can do this on a grill, in a toaster, or in the oven.
2. While the bread is still warm, rub the surface of each slice with the cut side of the garlic cloves.
3. In a medium bowl, combine the diced tomatoes, basil, and olive oil. Season with salt and pepper.
4. Spoon the tomato mixture onto the toasted bread slices and serve immediately.

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21. Chicken Salad Stuffed Bell Peppers

For a colorful and crunchy lunch, try stuffing chicken salad into bell peppers. It’s a great low-carb alternative to a traditional sandwich.

Ingredients:

• 2 cups shredded cooked chicken
• 1/2 cup mayonnaise or Greek yogurt
• 1 celery stalk, finely chopped
• 1/4 red onion, finely chopped
• 1 tablespoon Dijon mustard
• Salt and pepper to taste
• 3 bell peppers (any color), halved and seeded

Instructions:

1. In a medium bowl, mix together the shredded chicken, mayonnaise (or Greek yogurt), celery, red onion, and Dijon mustard.
2. Season the chicken salad with salt and pepper to your liking.
3. Spoon the chicken salad into the bell pepper halves and serve.

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22. Lemon Herb Baked Salmon

Baking salmon in a foil packet is a foolproof way to get perfectly cooked, moist fish every time. Plus, the cleanup is a breeze! This is a go-to for a healthy and easy summer meal.

Ingredients:

• 4 (6-ounce) salmon fillets
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 lemon, thinly sliced
• A handful of fresh herbs, like dill, parsley, and thyme
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Tear off four large pieces of aluminum foil.
3. Place a salmon fillet in the center of each piece of foil. Drizzle with olive oil and sprinkle with minced garlic, salt, and pepper.
4. Top each fillet with a few lemon slices and a sprig of fresh herbs.
5. Fold the foil over the salmon to create a sealed packet.
6. Place the packets on a baking sheet and bake for 15-20 minutes, or until the salmon is cooked through.

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23. BLT Pasta Salad

All the flavors of a classic BLT sandwich, but in a delicious pasta salad! It’s a great dish to bring to a potluck or picnic.

Ingredients:

• 1 pound of your favorite short pasta (like rotini or penne)
• 1 pound of beef bacon, cooked and crumbled
• 1 pint cherry tomatoes, halved
• 1 cup chopped romaine lettuce
• For the dressing:
  • 1/2 cup mayonnaise
  • 1/4 cup milk
  • 1 tablespoon white vinegar
  • Salt and pepper to taste

Instructions:

1. Cook the pasta according to the package directions. Drain and rinse with cold water.
2. In a large bowl, combine the cooked pasta, crumbled bacon, and cherry tomatoes.
3. In a small bowl, whisk together the mayonnaise, milk, and vinegar to make the dressing. Season with salt and pepper.
4. Pour the dressing over the pasta salad and toss to combine. Just before serving, stir in the chopped romaine lettuce.

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24. Sheet Pan Lemon Herb Chicken and Veggies

Sheet pan dinners are a lifesaver on busy nights. Everything cooks together on one pan, which means minimal prep and even less cleanup.

Ingredients:

• 1.5 pounds boneless, skinless chicken breasts, cut into chunks
• 1 pound of your favorite veggies (like broccoli, bell peppers, and red onion), chopped
• 1/4 cup olive oil
• Juice of 1 lemon
• 2 teaspoons dried Italian seasoning
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. On a large baking sheet, toss the chicken and vegetables with olive oil, lemon juice, Italian seasoning, salt, and pepper.
3. Spread everything out in a single layer.
4. Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.

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25. Cottage Cheese with Berries and Nuts

This is a super simple, protein-packed breakfast or lunch that requires no cooking at all. It’s light, refreshing, and will keep you full for hours.

Ingredients:

• 1 cup cottage cheese
• 1/2 cup mixed berries (fresh or frozen)
• 2 tablespoons chopped nuts (like almonds or walnuts)
• A drizzle of honey or maple syrup (optional)

Instructions:

1. Spoon the cottage cheese into a bowl.
2. Top with the mixed berries and chopped nuts.
3. Drizzle with honey or maple syrup if you want a little extra sweetness.

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26. Spicy Tuna Wraps

Spice up your lunch routine with these easy and flavorful tuna wraps. They’re a great grab-and-go option for busy summer days.

Ingredients:

• 2 cans (5 ounces each) tuna in water, drained
• 1/4 cup mayonnaise
• 2 tablespoons sriracha (or your favorite hot sauce)
• 1 celery stalk, finely chopped
• 1/4 cup shredded carrots
• 4 large flour tortillas
• A handful of spinach or other greens

Instructions:

1. In a medium bowl, mix together the tuna, mayonnaise, and sriracha.
2. Stir in the chopped celery and shredded carrots.
3. Lay a tortilla flat and spread a layer of the spicy tuna mixture down the center.
4. Top with a handful of spinach.
5. Fold in the sides of the tortilla and then roll it up tightly.

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27. Grilled Steak with Chimichurri Sauce

A perfectly grilled steak is a summer classic. Topping it with a fresh and zesty chimichurri sauce takes it to a whole new level of deliciousness. It’s a guaranteed winner.

Ingredients:

• 1.5 pounds of your favorite steak (like sirloin or flank steak)
• Salt and pepper to taste
• For the chimichurri sauce:
  • 1 cup fresh parsley, packed
  • 1/2 cup fresh cilantro, packed
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 3 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes

Instructions:

1. To make the chimichurri sauce, combine all the sauce ingredients in a food processor or blender and pulse until everything is finely chopped and combined.
2. Preheat your grill to high heat. Season the steak generously with salt and pepper.
3. Grill the steak for 4-6 minutes per side for medium-rare, or until it reaches your desired doneness.
4. Let the steak rest for a few minutes before slicing it against the grain.
5. Serve the sliced steak with a generous spoonful of chimichurri sauce.

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28. Mediterranean Quinoa Salad

This quinoa salad is a powerhouse of nutrients and flavor. It’s a complete meal in a bowl and is perfect for making ahead of time for easy lunches throughout the week.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 can (15 ounces) chickpeas, rinsed and drained
• 1 cucumber, diced
• 1 pint cherry tomatoes, halved
• 1/2 red onion, finely chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• For the dressing:
  • 1/4 cup olive oil
  • Juice of 1 lemon
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Instructions:

1. Cook the quinoa according to the package directions using water or vegetable broth. Let it cool slightly.
2. In a large bowl, combine the cooked quinoa, chickpeas, cucumber, cherry tomatoes, red onion, feta cheese, and parsley.
3. In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper.
4. Pour the dressing over the quinoa salad and toss to combine.

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29. Fish Tacos with Mango Salsa

Bring the flavors of the beach to your kitchen with these amazing fish tacos. The sweet and spicy mango salsa is the perfect complement to the flaky fish. Taco Tuesday, summer style!

Ingredients:

• 1 pound white fish fillets (like cod or tilapia)
• 1 tablespoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 8 small corn or flour tortillas, warmed
• For the mango salsa:
  • 1 ripe mango, diced
  • 1/2 red onion, finely chopped
  • 1 jalapeño, seeded and minced
  • 1/4 cup chopped fresh cilantro
  • Juice of 1 lime

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Season the fish fillets with chili powder, cumin, salt, and pepper.
3. Place the fish on a baking sheet and bake for 10-12 minutes, or until the fish is cooked through and flakes easily with a fork.
4. While the fish is baking, make the mango salsa by combining all the salsa ingredients in a small bowl.
5. Flake the cooked fish into bite-sized pieces.
6. Assemble the tacos by filling the warm tortillas with the fish and topping with a generous spoonful of mango salsa.

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30. Creamy Tomato Soup with Grilled Cheese Croutons

Tomato soup and grilled cheese is the ultimate comfort food combo. We’re giving it a fun summer twist by turning the grilled cheese into croutons for a creamy, chilled tomato soup.

Ingredients:

• 2 pounds ripe tomatoes, quartered
• 1 onion, chopped
• 2 cloves garlic
• 1/4 cup olive oil
• 4 cups vegetable broth
• 1/2 cup heavy cream
• Salt and pepper to taste
• For the grilled cheese croutons:
  • 4 slices of your favorite bread
  • 4 slices of cheddar cheese
  • Butter

Instructions:

1. To make the soup, roast the tomatoes, onion, and garlic with olive oil in a 400°F (200°C) oven for 30 minutes.
2. Transfer the roasted vegetables to a blender, add the vegetable broth, and blend until smooth.
3. Pour the soup into a pot, stir in the heavy cream, and season with salt and pepper. You can serve this soup warm or chilled.
4. To make the grilled cheese croutons, make two grilled cheese sandwiches. Let them cool slightly, then cut them into small cubes.
5. Ladle the soup into bowls and top with the grilled cheese croutons.

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31. Egg Salad Sandwiches

A classic egg salad sandwich is a simple and satisfying lunch. It’s perfect for a picnic or a quick bite on a hot day. Sometimes, simple is best.

Ingredients:

• 6 large eggs, hard-boiled and peeled
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1/4 cup finely chopped celery
• 2 tablespoons chopped fresh chives or green onions
• Salt and pepper to taste
• 8 slices of bread
• Lettuce for serving

Instructions:

1. In a medium bowl, mash the hard-boiled eggs with a fork.
2. Stir in the mayonnaise, Dijon mustard, celery, and chives.
3. Season with salt and pepper to your liking.
4. Serve the egg salad on bread with a leaf of lettuce.

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32. Cauliflower Rice Stir-Fry

Cauliflower rice is a great low-carb alternative to regular rice. This stir-fry is packed with veggies and is a healthy and flavorful meal that comes together in no time.

Ingredients:

• 1 head of cauliflower, riced
• 1 tablespoon sesame oil
• 1 cup of your favorite stir-fry veggies (like peas, carrots, and bell peppers)
• 2 eggs, lightly beaten
• 3 tablespoons soy sauce
• 1 teaspoon grated fresh ginger
• Chopped green onions, for garnish

Instructions:

1. Heat the sesame oil in a large skillet or wok over medium-high heat.
2. Add the stir-fry veggies and cook until tender-crisp.
3. Push the veggies to one side of the skillet and pour the beaten eggs onto the other side. Scramble the eggs until cooked.
4. Add the cauliflower rice, soy sauce, and ginger to the skillet. Stir-fry everything together for 3-5 minutes, until the cauliflower rice is tender.
5. Garnish with chopped green onions before serving.

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33. Peach and Burrata Salad

Sweet, juicy peaches and creamy burrata cheese are a match made in heaven. This elegant salad is incredibly easy to assemble and is a real showstopper.

Ingredients:

• 2 ripe peaches, sliced
• 8 ounces burrata cheese
• A handful of fresh basil leaves
• 2 tablespoons extra virgin olive oil
• 1 tablespoon balsamic glaze
• Salt and freshly ground black pepper to taste
• A sprinkle of flaky sea salt

Instructions:

1. Arrange the peach slices on a platter.
2. Tear the burrata cheese into pieces and scatter it over the peaches.
3. Tuck the basil leaves in and around the peaches and burrata.
4. Drizzle with olive oil and balsamic glaze.
5. Season with salt, pepper, and a sprinkle of flaky sea salt.

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34. Chicken Gyros

These homemade chicken gyros are so much better than takeout! The chicken is marinated in a flavorful yogurt sauce, making it incredibly tender and delicious.

Ingredients:

• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 1/2 cup plain yogurt
• Juice of 1 lemon
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 4 pita breads, warmed
• Tzatziki sauce, sliced tomatoes, and onions for serving

Instructions:

1. In a medium bowl, combine the yogurt, lemon juice, garlic, oregano, salt, and pepper. Add the chicken and toss to coat. Let it marinate for at least 30 minutes.
2. Heat a little oil in a skillet over medium-high heat. Cook the chicken for 5-7 minutes, until cooked through and slightly browned.
3. To assemble the gyros, fill each pita bread with the cooked chicken, a dollop of tzatziki sauce, and some sliced tomatoes and onions.

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35. No-Bake Chocolate Avocado Mousse

Yes, you read that right—avocado! It makes this chocolate mousse incredibly rich and creamy, and you’d never guess it’s in there. It’s a healthy and decadent dessert to end any summer meal.

Ingredients:

• 2 ripe avocados
• 1/2 cup unsweetened cocoa powder
• 1/2 cup maple syrup or honey
• 1/4 cup unsweetened almond milk (or any milk)
• 1 teaspoon vanilla extract
• A pinch of salt

Instructions:

1. Combine all the ingredients in a blender or food processor.
2. Blend until completely smooth and creamy. You may need to stop and scrape down the sides a few times.
3. Spoon the mousse into small bowls or glasses and chill in the refrigerator for at least 30 minutes before serving.

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Frequently Asked Questions

1. How can I make these meals even faster on busy weeknights? A great pro tip is to do some meal prep on the weekend. You can chop veggies, mix up dressings, or even cook proteins like chicken ahead of time. That way, when it’s time to eat, you just have to assemble everything.

2. What are some good vegetarian options from this list? You’re in luck! Many of these recipes are already vegetarian, like the Classic Caprese Salad, Creamy Cucumber Salad, Black Bean and Corn Salsa, and the Mediterranean Quinoa Salad. For others, you can easily swap the meat for a plant-based protein like tofu or chickpeas.

3. I have picky eaters at home. Any suggestions? The beauty of many of these easy summer meals is that they are highly customizable. For things like skewers, quesadillas, and salads, you can set up a “build-your-own” bar with different ingredients. This lets everyone choose what they like and makes mealtime more fun.

4. How can I store the leftovers? Most of these dishes can be stored in an airtight container in the refrigerator for 2-3 days. For salads with dressings, it’s often best to store the dressing separately and add it just before serving to prevent things from getting soggy.

5. I don’t have a grill. Can I still make the grilled recipes? Absolutely! You can use a grill pan on your stovetop to get those nice grill marks and smoky flavor. Alternatively, most of the grilled recipes can be made in the oven or in a skillet on the stove. You might not get the exact same flavor, but they will still be delicious.

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Conclusion

The key to truly enjoying summer is to keep things simple, and that definitely applies to your meals. These 35 recipes are a great starting point, but don’t be afraid to get creative and swap in your favorite ingredients. The best part about summer cooking is taking advantage of all the amazing fresh produce that’s in season. So, visit your local farmer’s market, get inspired by the vibrant colors and flavors, and have fun in the kitchen!

For an extra pro tip, consider starting a small herb garden on your windowsill. Having fresh herbs like basil, mint, and parsley on hand will elevate even the simplest of these easy summer meals and make them taste even more amazing.