13 Easy Summer Dinner Recipes You’ll Want to Make on Repeat

Summer evenings are all about keeping things light and easy, especially when it comes to dinner. With the sun setting late and warm weather beckoning, whip up some quick, delicious dishes that don’t require hours in the kitchen. From fresh salads to grill-friendly recipes, these easy summer dinners will help you savor the season without the hassle.

Watermelon Gazpacho With Grilled Shrimp

Watermelon gazpacho is a refreshing twist on the traditional Spanish cold soup, combining the sweetness of ripe watermelon with savory vegetables and spices. This dish is perfect for summer, offering a cool and light option that’s both satisfying and easy to prepare. The grilled shrimp adds a smoky element, making it a delightful balance of flavors.

Making watermelon gazpacho is simple and requires minimal cooking, making it ideal for those hot summer evenings. Just blend your ingredients, chill, and serve! Pairing it with grilled shrimp takes it up a notch, providing a protein-packed touch that complements the soup perfectly.

Ingredients

• 4 cups cubed seedless watermelon
• 1 small cucumber, peeled and diced
• 1 small red bell pepper, diced
• 1 small red onion, finely chopped
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 pound large shrimp, peeled and deveined
• 1 tablespoon taco seasoning
• Fresh cilantro, for garnish

Instructions

1. Blend the Watermelon: In a blender, combine the watermelon, cucumber, bell pepper, and onion. Blend until smooth. If you prefer a chunkier texture, pulse a few times to break it up.
2. Season the Soup: Add lime juice, olive oil, and season with salt and pepper. Blend again until well incorporated. Chill in the refrigerator for at least 30 minutes.
3. Prepare the Shrimp: Toss the shrimp with taco seasoning and let it marinate for about 10 minutes.
4. Grill the Shrimp: Preheat your grill to medium-high heat. Grill the shrimp for about 2-3 minutes on each side or until they are pink and opaque.
5. Serve: Pour the chilled gazpacho into bowls, top with grilled shrimp, and garnish with fresh cilantro before serving.

Cold Cucumber-Avocado Soup With Crab

Looking for something refreshing and light for those warm summer evenings? This cold cucumber-avocado soup with crab is a delightful option that pairs perfectly with the season. The creamy texture of avocado blends beautifully with the crispness of cucumber, creating a smooth soup that’s both satisfying and refreshing, ideal for an effortless dinner.

On top of that, adding crab elevates this dish, giving it a touch of luxury without the fuss. It’s easy to whip up, requiring minimal cooking, making it a fantastic choice for busy days when you want something delicious without spending hours in the kitchen.

Ingredients

• 2 ripe avocados
• 2 cups cucumber, peeled and chopped
• 1 cup vegetable broth
• 1/2 cup plain yogurt
• 1 tablespoon lime juice
• Salt and pepper to taste
• 1 cup lump crab meat
• Fresh dill for garnish

Instructions

1. In a blender, combine avocados, cucumber, vegetable broth, yogurt, lime juice, salt, and pepper. Blend until smooth and creamy.
2. Chill the soup in the refrigerator for at least 30 minutes to let the flavors meld.
3. When ready to serve, ladle the soup into bowls and top each serving with lump crab meat and a sprinkle of fresh dill.
4. Enjoy your refreshing summer soup!

Honey-Lime Chicken With Grilled Pineapple

Honey-Lime Chicken with Grilled Pineapple is a delightful dish that pairs succulent chicken thighs with a sweet and tangy glaze. The combination of honey and lime creates a bright flavor profile that perfectly complements the juicy grilled pineapple. This recipe is not only flavorful but also simple to prepare, making it an ideal choice for summer dinners.

As you cook, the chicken becomes caramelized and tender, while the grilled pineapple adds a refreshing tropical touch. Whether you’re hosting a backyard barbecue or enjoying a casual family dinner, this dish is sure to impress without requiring too much effort.

Ingredients

• 4 chicken thighs, skinless and boneless
• 1/4 cup honey
• Juice and zest of 2 limes
• 2 tablespoons soy sauce
• 1 teaspoon garlic powder
• 1 teaspoon ground ginger
• 1 fresh pineapple, cut into rings
• Salt and pepper to taste
• Chopped fresh cilantro for garnish

Instructions

1. In a bowl, mix honey, lime juice, lime zest, soy sauce, garlic powder, ginger, salt, and pepper.
2. Place the chicken thighs in a resealable bag and pour the marinade over them. Seal the bag and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
3. Preheat your grill to medium-high heat. Remove the chicken from the marinade and discard the marinade.
4. Grill the chicken for about 6-7 minutes per side, or until fully cooked and juices run clear.
5. While grilling the chicken, add the pineapple rings to the grill and cook for about 2-3 minutes on each side until caramelized and grill marks appear.
6. Remove the chicken and pineapple from the grill. Let the chicken rest for a few minutes, then slice and serve with the grilled pineapple. Garnish with fresh cilantro.

Summer Vegetable Tian With Herb-Crusted Fish

Summer evenings call for light and vibrant meals that celebrate the season’s produce. This Summer Vegetable Tian paired with herb-crusted fish brings together the fresh flavors of zucchini, tomatoes, and eggplant, creating a dish that feels both comforting and refreshing. The tian bakes beautifully, allowing the vegetables to soften and release their natural sweetness, while the fish adds a satisfying protein element, perfectly seasoned with herbs.

This recipe is simple to prepare and perfect for a weeknight dinner or a small gathering. With minimal prep work and a short baking time, you can enjoy a delicious meal without spending hours in the kitchen.

Ingredients

• 2 medium zucchinis, thinly sliced
• 2 medium tomatoes, thinly sliced
• 1 medium eggplant, thinly sliced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 lb white fish fillets (like cod or tilapia)
• 1/4 cup breadcrumbs
• 2 tablespoons fresh parsley, chopped
• 1 lemon, sliced

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a baking dish, arrange the sliced zucchinis, tomatoes, and eggplant in an overlapping pattern. Drizzle with olive oil, and season with salt, pepper, oregano, and thyme.
3. Place the fish fillets on top of the vegetables. In a small bowl, mix breadcrumbs with parsley, then sprinkle this mixture over the fish. Lay the lemon slices on top.
4. Bake in the preheated oven for about 25-30 minutes, or until the fish is cooked through and the vegetables are tender.
5. Serve warm, enjoying the layers of flavors from the vegetables and the herb-crusted fish.

Caprese Chicken Foil Packets

Caprese Chicken Foil Packets bring together the delightful flavors of a traditional Caprese salad and juicy chicken in a fuss-free meal. This recipe is not only vibrant and fresh but also incredibly easy to prepare, making it a perfect choice for summer dinners. With a combination of mozzarella, tomatoes, and basil, each bite bursts with flavor, and the foil packet method ensures that the chicken remains tender and juicy.

Plus, cleanup is a breeze since everything cooks in one packet! Whether you’re cooking on the grill or in the oven, these packets are sure to become a summertime favorite.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup cherry tomatoes, halved
• 8 ounces fresh mozzarella, sliced
• 1/4 cup fresh basil leaves
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Aluminum foil

Instructions

1. Preheat your grill or oven to 400°F (200°C).
2. Cut four pieces of aluminum foil, each large enough to hold a chicken breast and its toppings.
3. Place one chicken breast in the center of each piece of foil. Drizzle with olive oil and balsamic vinegar. Season with garlic powder, salt, and pepper.
4. Top each chicken breast with cherry tomatoes, mozzarella slices, and fresh basil leaves.
5. Fold the foil over the chicken, sealing the edges tightly to create a packet.
6. Cook on the grill for about 20-25 minutes or in the oven for 25-30 minutes, until the chicken is cooked through and no longer pink.
7. Carefully open the packets, allowing steam to escape, and serve warm.

White Bean And Artichoke Panzanella Salad

This White Bean and Artichoke Panzanella Salad is a light, refreshing dish perfect for those warm summer evenings. The combination of creamy white beans, tangy artichokes, and crisp bread cubes creates a delightful contrast of textures and flavors. Simple to prepare, it’s a great choice for a quick dinner or a picnic meal.

With fresh parsley and cherry tomatoes adding a burst of color and taste, this salad is not only nutritious but also visually appealing. Toss it all together with a zesty dressing, and you have a delicious meal that feels both satisfying and wholesome. Enjoy this salad on its own or pair it with grilled chicken for a more filling option!

Ingredients

• 1 cup cooked white beans (cannellini or navy beans)
• 1 can artichoke hearts, drained and quartered
• 1 cup cherry tomatoes, halved
• 2 cups crusty bread, cut into cubes
• 1/2 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• Salt and pepper to taste

Instructions

1. Prepare the Bread: Preheat the oven to 375°F (190°C). Spread the bread cubes on a baking sheet and drizzle with olive oil. Bake for 10-15 minutes until golden brown and crispy.
2. Mix the Salad: In a large bowl, combine the white beans, artichoke hearts, cherry tomatoes, and chopped parsley.
3. Add the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper. Drizzle over the salad mixture and toss gently to combine.
4. Combine: Once the bread is toasted, let it cool slightly before adding it to the salad. Toss everything together until well mixed.
5. Serve: Allow the salad to sit for about 10 minutes before serving to let the flavors meld. Enjoy chilled or at room temperature.

Sesame-Ginger Salmon Packets With Snap Peas

Sesame-Ginger Salmon Packets with Snap Peas are a delightful and easy way to enjoy fresh flavors during the summer. The combination of tender salmon, crunchy snap peas, and a savory sesame-ginger sauce makes for a dish that’s not only tasty but also healthy. Plus, preparing it in foil packets means minimal cleanup—a win for busy weeknights!

This recipe is simple enough for any home cook, whether you’re a beginner or a seasoned pro. The salmon cooks perfectly in its own juices, infused with the flavors of soy sauce and ginger, while the snap peas add a pop of color and crunch. Get ready to impress your family or guests with this quick and delicious meal!

Ingredients

• 2 salmon fillets
• 1 cup snap peas
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon ginger, grated
• 1 teaspoon garlic, minced
• 2 teaspoons sesame seeds
• Green onions, chopped (for garnish)

Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut two pieces of aluminum foil large enough to hold a salmon fillet and the snap peas. Place the salmon in the center of each piece.
3. In a small bowl, whisk together the soy sauce, sesame oil, ginger, and garlic. Pour the mixture over the salmon fillets.
4. Arrange the snap peas around the salmon in the foil packets. Sprinkle sesame seeds on top.
5. Fold the foil tightly to create packets, ensuring they are sealed well.
6. Place the packets on a baking sheet and bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
7. Carefully open the packets (steam will escape) and garnish with chopped green onions before serving.

Chilled Soba Noodles With Edmame And Cucumber

This chilled soba noodle dish is a light and refreshing option for summer dinners. The combination of nutty noodles, crisp cucumber, and protein-packed edamame creates a flavorful balance that’s both satisfying and healthy. Plus, it’s super easy to whip up, making it a great weeknight meal.

Perfect for warm evenings, these noodles can be enjoyed on their own or paired with your favorite protein. Drizzled with a simple soy sauce dressing, this dish is sure to become a seasonal favorite.

Ingredients

• 8 oz soba noodles
• 1 cup shelled edamame
• 1 large cucumber, sliced
• 1/4 cup soy sauce
• 2 tablespoons sesame oil
• 1 tablespoon rice vinegar
• 2 teaspoons grated ginger
• 1 tablespoon honey or maple syrup
• 2 green onions, chopped
• Sesame seeds for garnish

Instructions

1. Cook the Soba Noodles: Boil the soba noodles according to package instructions. Drain and rinse under cold water to stop cooking.
2. Prepare the Edamame: While the noodles are cooling, boil the edamame for about 3-5 minutes until tender. Drain and set aside.
3. Make the Dressing: In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, ginger, and honey or maple syrup.
4. Combine Ingredients: In a large bowl, mix the cooled soba noodles, edamame, and cucumber slices. Pour the dressing over and toss to combine.
5. Serve: Garnish with chopped green onions and sesame seeds before serving. Enjoy chilled or at room temperature.

Mexican Street Corn Tostadas With Black Beans

If you’re looking for a simple yet flavorful dinner option, try these Mexican street corn tostadas with black beans. They bring a delightful medley of textures and tastes together, combining the crispiness of tostadas with the creamy sweetness of corn and the hearty nature of black beans. Each bite bursts with freshness and is sure to brighten up your summer evenings.

This recipe is easy to whip up, making it perfect for those busy nights when you still want something delicious. It’s a versatile dish, allowing you to customize toppings or spice levels according to your preference. Plus, it’s a great way to enjoy seasonal corn!

Ingredients

• 4 tostada shells
• 1 can black beans, rinsed and drained
• 2 cups corn (fresh or canned)
• 1/4 cup chopped cilantro
• 1 lime (juiced)
• 1 teaspoon chili powder
• Salt to taste
• 1 avocado, sliced (optional)

Instructions

1. Prepare the Corn: In a skillet over medium heat, combine the corn, chili powder, and a pinch of salt. Cook for about 5-7 minutes until heated through and slightly charred.
2. Mix the Beans: In a bowl, combine the black beans, lime juice, and chopped cilantro. Stir well to mix the flavors.
3. Assemble the Tostadas: Place the tostada shells on a serving plate. Layer each shell with a generous portion of the black bean mixture, followed by the corn.
4. Add Toppings: If desired, top with avocado slices and additional cilantro for garnish.
5. Serve and Enjoy: Serve immediately and enjoy the fresh flavors of summer!

Fresh Tomato And Ricotta Tart With Basil

This Fresh Tomato and Ricotta Tart is a delightful summer dish that combines the sweetness of ripe tomatoes with the creaminess of ricotta cheese. It’s simple to make and highlights the fresh flavors of the season, making it a perfect choice for warm evenings.

With a crispy crust, colorful tomato slices, and a touch of fresh basil, this tart is not only visually appealing but also a treat for the taste buds. It’s a great option for a light dinner or an impressive appetizer at gatherings.

Ingredients

• 1 pre-made tart crust
• 2 cups ricotta cheese
• 3-4 medium-sized ripe tomatoes, sliced
• 1/4 cup fresh basil leaves, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 teaspoon dried oregano

Instructions

1. Preheat the oven to 375°F (190°C).
2. Roll out the pre-made tart crust into a pie dish and prick the bottom with a fork. Bake for 10-12 minutes or until lightly golden.
3. In a bowl, mix the ricotta cheese with olive oil, salt, pepper, and dried oregano until well combined.
4. Spread the ricotta mixture evenly over the baked crust.
5. Layer the sliced tomatoes on top, alternating colors if using different varieties. Sprinkle with fresh basil.
6. Bake for an additional 20-25 minutes, or until the tomatoes are tender and the tart is heated through.
7. Allow to cool slightly before slicing and serving. Enjoy your fresh summer tart!

Grilled Vietnamese-Style Lemongrass Chicken

This Grilled Vietnamese-Style Lemongrass Chicken is a delightful dish bursting with fresh flavors. The fragrant lemongrass adds a zesty aroma, while the marinade gives the chicken a savory and slightly sweet taste. It’s a simple recipe, making it perfect for those easy summer dinners when you want something delicious without a lot of fuss.

With just a few ingredients, including soy sauce, garlic, and lime juice, you can create a mouthwatering meal that pairs beautifully with rice or a light salad. It’s an ideal choice for grilling, giving the chicken a lovely char while keeping it juicy inside. Enjoy this dish outdoors on warm evenings and savor the taste of summer!

Ingredients

• 2 pounds chicken drumsticks
• 3 stalks lemongrass, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1/4 cup soy sauce
• 2 tablespoons fish sauce
• 2 tablespoons brown sugar
• Juice of 1 lime
• 1 tablespoon vegetable oil
• Fresh cilantro, for garnish

Instructions

1. Prepare the Marinade: In a bowl, mix the chopped lemongrass, garlic, ginger, soy sauce, fish sauce, brown sugar, lime juice, and vegetable oil until well combined.
2. Marinate the Chicken: Place the chicken drumsticks in a resealable bag or a large bowl. Pour the marinade over the chicken, ensuring each piece is evenly coated. Seal the bag or cover the bowl and refrigerate for at least 2 hours, or preferably overnight.
3. Grill the Chicken: Preheat your grill to medium-high heat. Remove the chicken from the marinade, shaking off any excess, and place the drumsticks on the grill. Cook for about 25-30 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks.
4. Serve: Once cooked, transfer the chicken to a serving platter and garnish with fresh cilantro. Serve with rice or a light salad for a complete meal.

Chilled Lemon Orzo With Grilled Vegetables And Feta

Chilled lemon orzo with grilled vegetables and feta is a light and refreshing dish, ideal for warm summer evenings. The zesty lemon flavor pairs beautifully with the smokiness of grilled veggies, while the feta adds a creamy touch that elevates the overall taste. This recipe is not only easy to prepare but also offers a delightful burst of flavors with every bite.

Perfect for a quick weeknight dinner or a weekend gathering, this orzo dish is versatile and can easily be customized with your favorite seasonal vegetables. Plus, it’s served chilled, making it a great option for outdoor meals. Let’s dive into the ingredients and instructions to make this delicious dish!

Ingredients

• 1 cup orzo pasta
• 2 cups water
• 1 zucchini, sliced
• 1 bell pepper, chopped
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• Juice and zest of 1 lemon
• 1/2 cup feta cheese, crumbled
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions

1. Cook the Orzo: In a medium saucepan, bring 2 cups of water to a boil. Add the orzo, cooking according to package instructions until al dente. Drain and let it cool.
2. Grill the Vegetables: Preheat a grill or grill pan over medium heat. Toss the zucchini, bell pepper, and cherry tomatoes with olive oil, salt, and pepper. Grill the vegetables for about 5-7 minutes until tender and slightly charred.
3. Combine Ingredients: In a large bowl, combine the cooled orzo, grilled vegetables, lemon juice, lemon zest, and crumbled feta. Mix well to ensure everything is evenly distributed.
4. Chill: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
5. Serve: Before serving, garnish with fresh parsley and additional lemon zest if desired. Enjoy your chilled lemon orzo with grilled vegetables and feta!

Summer Niçoise Salad With Seared Tuna

Summer Niçoise Salad is a delightful blend of fresh ingredients that brings the taste of the Mediterranean right to your table. This salad features seared tuna, crisp green beans, juicy tomatoes, boiled eggs, and olives, all drizzled with a zesty vinaigrette. It’s a light and satisfying dinner option that’s perfect for warm summer evenings.

The combination of flavors is refreshing and vibrant, making each bite enjoyable. Plus, it’s incredibly simple to prepare, allowing you to spend more time relaxing and less time cooking.

Ingredients

• 2 fresh tuna steaks (about 6 oz each)
• 4 cups mixed greens
• 1 cup green beans, trimmed
• 1 cup cherry tomatoes, halved
• 2 hard-boiled eggs, quartered
• 1/2 cup black olives
• 1 cup baby potatoes, halved
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon red wine vinegar
• Salt and pepper to taste

Instructions

1. Cook the potatoes: Boil the halved baby potatoes in salted water until tender, about 10-12 minutes. Drain and set aside.
2. Prepare the green beans: In the same pot, blanch the green beans for about 3 minutes until bright green and crisp. Transfer to ice water to stop cooking, then drain.
3. Seared tuna: Heat a skillet over medium-high heat and add a drizzle of olive oil. Season the tuna steaks with salt and pepper, then sear for about 2-3 minutes on each side for medium-rare. Remove from heat and let rest before slicing.
4. Make the dressing: In a small bowl, whisk together olive oil, Dijon mustard, red wine vinegar, salt, and pepper.
5. Assemble the salad: On a large platter, arrange the mixed greens, potatoes, green beans, cherry tomatoes, olives, and sliced tuna. Top with quartered hard-boiled eggs and drizzle with dressing before serving.