10+ Fresh Summer Recipes to Keep You Cool and Delicious All Season

Summer’s honestly the best time to dig into light, tasty meals that actually feel good in the heat. Fresh summer recipes let you use up all those seasonal fruits and veggies, making dishes that are healthy and don’t take a ton of effort.

These recipes keep things easy and let you enjoy the best flavors summer has to offer.

You don’t have to spend hours in the kitchen to eat well and stay cool. With the right ingredients, you can whip up quick salads, mains, and sides that fit your busy days or outdoor plans.

Here are some ideas to help you make the most of summer produce.

1) Watermelon & Feta Salad with fresh mint

You’ll want this bright, simple salad on repeat for hot days. Sweet watermelon cubes and salty feta just work together, and the fresh mint takes it up a notch.

A light lime and olive oil dressing keeps everything tangy and fresh. Serve it as a side or a quick snack—either way, you can’t go wrong.

Add some cucumber or avocado if you want more crunch or creaminess. It’s super fast to make and tastes best straight from the fridge.

Ingredients

• 4 cups watermelon, cubed
• 1 cup feta cheese, crumbled
• 1/4 cup fresh mint, chopped
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• Salt to taste

Cooking Instructions

1. Toss watermelon, feta, and mint together in a bowl.
2. Whisk lime juice, olive oil, and salt in a cup.
3. Drizzle dressing over salad and toss gently.
4. Chill for 10 minutes before serving.

2) Grilled Chimichurri Chicken with Couscous Salad

This grilled chimichurri chicken just screams summer. You get smoky chicken with a punchy chimichurri sauce, plus a light couscous salad with juicy tomatoes and tangy feta.

The couscous salad’s a breeze and really refreshing on a warm day. Add chopped herbs and a splash of chimichurri for extra brightness.

You’ll love the mix of tender chicken and fluffy couscous. It’s simple, quick, and honestly, a solid choice for any summer night.

Ingredients

• 1 pound chicken thighs
• 1 cup fresh cilantro
• 2/3 cup fresh parsley
• 1 cup cherry tomatoes, halved
• 3 tablespoons chopped chives
• 2 cups cooked couscous
• 1/4 cup chimichurri sauce
• 1/3 cup crumbled feta cheese

Cooking Instructions

1. Preheat grill to medium-high (about 400°F / 200°C).
2. Grill chicken thighs until cooked through, 6-8 minutes per side.
3. While chicken cooks, mix couscous with tomatoes, chives, feta, and some chimichurri.
4. Let chicken rest for 5 minutes after grilling.
5. Top chicken with chimichurri and serve with couscous salad.

3) Slow Roasted Tomato Farro Salad

This salad makes the most of sweet, slow roasted tomatoes and nutty farro. Roasting the tomatoes brings out all their flavor, and the chewy farro is a nice change from the usual grains.

A quick garlic, olive oil, and lemon dressing keeps things bright. Toss in some feta or vegan feta for a tangy kick.

It works for lunch or as a side—just depends on your mood.

Ingredients

• 2 pints cherry or grape tomatoes, halved
• 1 tablespoon olive oil
• 1/2 tablespoon sugar
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup farro
• 1/4 cup crumbled feta or vegan feta
• Juice of 1 lemon

Cooking Instructions

1. Preheat oven to 275°F (135°C).
2. Toss tomatoes with olive oil, sugar, garlic, salt, and pepper.
3. Spread tomatoes on a baking sheet and roast for 1.5 to 2 hours.
4. Cook farro as the package says, drain it.
5. Mix farro with roasted tomatoes and feta.
6. Add lemon juice and toss.
7. Serve warm or chilled.

4) Summer Squash Pasta in 20 minutes

You can pull together this summer squash pasta in no time. Fresh squash, garlic, and brown butter make it feel special, but it’s still easy.

The squash gives a mild, sweet flavor that goes great with goat cheese or parmesan. Sauté the squash and garlic while your pasta cooks, then toss it all together.

Throw in pine nuts or herbs if you’re feeling fancy. Dinner’s done in about 20 minutes—can’t beat that.

Ingredients

• 8 oz pasta
• 2 medium summer squash, sliced thin
• 2 cloves garlic, minced
• 4 tbsp unsalted butter
• ¼ cup pine nuts (optional)
• ½ cup goat cheese or parmesan
• Salt and pepper to taste

Cooking Instructions

1. Cook pasta and save ½ cup of the water.
2. Melt butter in a skillet over medium heat until it browns (3-5 minutes).
3. Add garlic and squash, cook until tender, about 5 minutes.
4. Toss pasta, squash, and cheese together, adding pasta water if needed.
5. Season to taste and serve warm.

For more ideas, check out How Sweet Eats’ summer squash pasta.

5) Rotisserie Chicken with Corn, Avocado & Tomato Salad

This salad is a lifesaver when you want something fresh but filling. Rotisserie chicken keeps it easy, and you get sweetness from corn, creaminess from avocado, and juicy tomatoes in every bite.

No need to cook—just shred the chicken and mix with the veggies and a simple dressing. It’s colorful and healthy, which is always a win.

Great for lunch, dinner, or packing up for a picnic.

Ingredients

• 2 cups shredded rotisserie chicken
• 1 cup cooked corn (fresh or frozen)
• 1 large avocado, diced
• 2 medium tomatoes, diced
• 2 scallions, sliced thin
• Juice of 1 lime
• Salt and pepper to taste

Cooking Instructions

1. Shred chicken into bite-sized pieces.
2. Cook corn if it’s frozen, let it cool.
3. Dice avocado and tomatoes, slice scallions.
4. Mix chicken, corn, avocado, tomatoes, and scallions in a bowl.
5. Squeeze lime juice over and stir gently.
6. Season with salt and pepper before serving.

6) Fresh Garden Salsa with grilled pizza

Garden salsa just makes grilled pizza taste like summer. Chop up ripe tomatoes, onion, garlic, and cilantro, then add a squeeze of lime for zing.

Grill your pizza dough until golden and crispy, then use the salsa as your sauce. Top with cheese and whatever else you love, grill again to melt everything.

It’s a light, fresh combo that’s easy to throw together and perfect for using up garden veggies.

Ingredients

• 2 pounds fresh tomatoes
• 1 medium yellow onion
• 1-2 tablespoons minced garlic
• Fresh cilantro (to taste)
• Juice of 1 lime
• Salt and pepper (to taste)
• Pizza dough
• Cheese and toppings of choice

Cooking Instructions

1. Chop tomatoes, onion, garlic, and cilantro finely.
2. Mix salsa ingredients with lime juice, salt, and pepper.
3. Preheat grill to medium-high (about 400°F / 200°C).
4. Grill pizza dough directly on the grill, about 3-4 minutes per side.
5. Remove dough, spread salsa, add cheese and toppings.
6. Put pizza back on the grill until cheese melts, around 5 minutes.

7) Cold Cucumber and Dill Soup

This cold cucumber and dill soup is so simple and cooling—you’ll want it all summer. Yogurt gives it a creamy base, and fresh dill keeps things lively.

Just blend cucumbers, yogurt, lemon, garlic, and herbs. Chill it in the fridge, then serve cold for a quick lunch or starter.

Adjust the garlic and lemon to your liking if you want more punch. The dill really ties it all together.

Ingredients

• 2 medium cucumbers
• 1 cup plain Greek yogurt
• 1 tablespoon lemon juice
• 1 small garlic clove
• 2 tablespoons fresh dill, chopped
• 1/4 cup olive oil
• Salt and pepper to taste

Cooking Instructions

1. Peel and chop cucumbers.
2. Blend cucumbers, yogurt, lemon juice, garlic, dill, and olive oil.
3. Season with salt and pepper.
4. Chill for at least an hour before serving.

For something similar, check out Andrew Zimmern’s cold cucumber soup.

8) Avocado and Mango Summer Salad

This avocado and mango salad is a summer go-to. It’s light, fresh, and comes together in a flash.

Sweet mango and creamy avocado make a dreamy pair. Cherry tomatoes and red onion give it a bit of crunch and bite.

A lemon or lime vinaigrette pulls it all together. Toss in pumpkin seeds or bacon if you want to mix it up.

It goes well with grilled chicken or fish, or just eat it solo for a light meal.

Ingredients

• 1 large mango, peeled and diced
• 1 medium avocado, peeled and diced
• 10-12 cherry tomatoes, halved
• ½ red onion, thinly sliced
• Juice of 1 lemon or lime
• 1-2 teaspoons olive oil
• Salt and pepper to taste

Cooking Instructions

1. Combine mango, avocado, cherry tomatoes, and red onion in a bowl.
2. Whisk lemon or lime juice with olive oil in a small bowl.
3. Pour dressing over salad and toss gently.
4. Season with salt and pepper, then serve right away.

For more, check out Urban Farmie’s mango avocado salad.

9) Zucchini Noodle Salad with Lemon Dressing

This zucchini noodle salad feels light and fresh—honestly, it’s just right for those scorching summer days.

Spiralize the zucchini into noodles and toss them in a bowl.

The lemon dressing is simple: olive oil, lemon juice, and a bit of garlic. It brightens up the dish but never weighs it down.

Grate in some Parmesan or crumble feta if you’re feeling it. Toss in tomatoes or whatever fresh herbs you’ve got lying around.

It only takes about 10 minutes, so you can whip it up for lunch or a quick side.

Ingredients

• 3 medium zucchinis, spiralized
• 2 tablespoons olive oil
• Juice of 1 lemon
• 1 small garlic clove, minced
• 1/4 cup grated Parmesan or feta cheese (optional)
• Salt and pepper to taste
• Cherry tomatoes or fresh herbs (optional)

Cooking Instructions

1. Spiralize the zucchinis and toss them into a big bowl.
2. Whisk olive oil, lemon juice, and minced garlic in a small bowl.
3. Pour the dressing over your zucchini noodles.
4. Gently toss everything to coat.
5. Add cheese and any extras you like.
6. Season with salt and pepper.
7. Serve right away, or chill for 15 minutes if you want it colder.

10) Peach and Burrata Salad

This salad just screams summer. Sweet peaches and creamy burrata? Pretty hard to beat.

Fresh basil or mint gives it a little herbal kick.

Drizzle on some olive oil and balsamic vinegar for a nice tang. Sprinkle salt and pepper if you want.

It comes together in minutes but still feels kind of special.

If you’re up for it, grill the peaches first. You’ll get a little smokiness that’s pretty great with the cheese.

Eat it as a side or even a light meal, especially when it’s too hot to cook.

Ingredients

• 3 ripe peaches, sliced
• 1 ball of burrata cheese
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Fresh basil or mint leaves
• Salt and black pepper

Cooking Instructions

1. If you feel like it, grill peach slices over medium heat (about 375°F / 190°C) for 2 minutes per side.

2. Arrange the peaches and burrata on a plate.

3. Toss some basil or mint leaves over the top.

4. Drizzle olive oil and balsamic vinegar across the salad.

5. Sprinkle with salt and pepper, just to your liking.

6. Serve right away.

Honestly, this recipe is super simple but it tastes fantastic—especially when summer peaches are in season. If you’re looking for more inspiration, check out this Summer Peach Salad with Burrata.