11 Quick Summer Dinner Recipes That Are Delicious

Looking for a way to whip up delicious meals that won’t leave you sweating in the kitchen? We’ve got you covered with a collection of quick summer dinner recipes that are simple, fresh, and bursting with flavor.

From grilling up seasonal veggies to tossing together light salads, these ideas will help you enjoy your evenings without the fuss. Let’s dive into the recipes that make summer dining a breeze!

15-Minute Garlic Shrimp With Cherry Tomatoes

15 Minute Garlic Shrimp with Cherry Tomatoes is a delightful dish that bursts with fresh flavors and vibrant colors. This recipe is not only packed with juicy shrimp and sweet cherry tomatoes, but it also comes together in under 15 minutes, making it an ideal choice for a quick summer dinner. The garlic infuses the shrimp with a savory aroma, while the tomatoes add a juicy sweetness that perfectly complements the seafood.

With minimal ingredients and straightforward steps, this recipe is great for those busy evenings when you want something satisfying without spending hours in the kitchen. Serve it over a bed of rice or with crusty bread to soak up the delicious juices, and you’ve got yourself a meal that feels special without any fuss.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 2 cups cherry tomatoes, halved
• 4 cloves garlic, minced
• 3 tablespoons olive oil
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
2. Add the shrimp to the skillet, seasoning with salt and pepper. Cook for 2-3 minutes until they start to turn pink.
3. Stir in the cherry tomatoes and cook for an additional 2-3 minutes, until the tomatoes are softened and the shrimp are fully cooked.
4. Garnish with fresh parsley before serving.
5. Enjoy your Minute Garlic Shrimp with Cherry Tomatoes over rice or with crusty bread!

No-Cook Mediterranean Chickpea Bowls

No-Cook Mediterranean Chickpea Bowls are a delightful, vibrant meal perfect for those hot summer nights when you want something refreshing without the fuss of cooking. Combining protein-rich chickpeas with crunchy vegetables and creamy feta, this dish is both satisfying and full of flavor.

With a mix of colorful ingredients like cherry tomatoes, cucumbers, and olives, these bowls are not only appealing to the eye but also packed with nutrients. Whip them up in just a few minutes for a quick summer dinner that everyone will enjoy!

Ingredients

• 1 can chickpeas, rinsed and drained
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 cup black olives, pitted and sliced
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions

1. Combine Ingredients: In a large bowl, mix together the chickpeas, cherry tomatoes, cucumber, black olives, feta, and parsley.
2. Dress the Salad: Drizzle with olive oil and lemon juice. Season with salt and pepper to taste.
3. Toss and Serve: Gently toss everything together until evenly coated. Serve immediately or let it chill in the fridge for 30 minutes for added flavor.

Speedy Blt Pasta Salad

This Speedy BLT Pasta Salad is a delightful twist on a classic favorite. It combines the savory flavors of crispy bacon, fresh tomatoes, and crisp lettuce, all tossed together with pasta for a filling meal that’s perfect for summer. The creamy dressing brings everything together, making every bite rich and satisfying.

Not only is this dish super tasty, but it’s also incredibly easy to whip up. Perfect for busy weeknights or casual gatherings, this pasta salad is ready in no time and is sure to please both family and friends.

Ingredients

• 8 oz rotini pasta
• 6 slices of bacon, cooked and crumbled
• 1 cup cherry tomatoes, halved
• 2 cups chopped romaine lettuce
• 1/2 cup mayonnaise
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. Cook the Pasta: Begin by cooking the rotini pasta according to package instructions. Drain and let it cool.
2. Mix the Dressing: In a small bowl, combine mayonnaise, apple cider vinegar, salt, and pepper. Stir until smooth.
3. Combine Ingredients: In a large bowl, mix the cooled pasta, crumbled bacon, halved cherry tomatoes, and chopped romaine lettuce.
4. Add the Dressing: Pour the dressing over the pasta mixture and toss gently until everything is well coated.
5. Serve: Garnish with fresh parsley if desired and serve immediately or refrigerate for about 30 minutes for a chilled version.

10-Minute Tuna Poke Bowls

Tuna poke bowls are a delightfully fresh and vibrant dish that captures the essence of summer. They combine tender tuna with crisp vegetables, making each bite a refreshing experience. This recipe is not only quick but also super easy to prepare, perfect for those warm evenings when you want something light yet satisfying.

The flavors meld beautifully, creating a balance of savory and slightly sweet notes. Topped with creamy avocado and zesty herbs, these bowls are a delightful way to enjoy healthy ingredients without spending hours in the kitchen.

Ingredients

• 1 cup sushi rice
• 1 1/4 cups water
• 8 ounces fresh sushi-grade tuna, diced
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1 avocado, diced
• 1/2 cucumber, sliced
• 1/2 cup green peas (fresh or frozen)
• 1 tablespoon chopped green onions
• Fresh cilantro for garnish
• Sesame seeds for garnish

Instructions

1. Cook the Rice: Rinse the sushi rice under cold water until the water runs clear. In a medium pot, combine the rice and water, bring to a boil, then reduce to a simmer. Cover and cook for about 18 minutes or until the water is absorbed. Let it sit covered for another 10 minutes.
2. Prepare the Tuna: In a bowl, mix the diced tuna with soy sauce and sesame oil. Let it marinate for about 5 minutes to absorb the flavors.
3. Assemble the Bowls: Fluff the rice with a fork and divide it into serving bowls. Top with the marinated tuna, diced avocado, cucumber slices, and green peas.
4. Garnish: Sprinkle with chopped green onions, fresh cilantro, and sesame seeds. Serve immediately and enjoy your refreshing meal!

Sheet Pan Sausage With Summer Vegetables

This sheet pan sausage with summer vegetables is a simple and flavorful dish that brings together the best of the season. The juicy sausage pairs beautifully with vibrant vegetables, creating a delightful balance of tastes and textures in every bite.

Not only is this recipe easy to prepare, but it also allows for minimal cleanup—just one pan! You’ll love how the flavors meld together as everything roasts in the oven, making it a quick dinner option that’s perfect for busy summer evenings.

Ingredients

• 1 pound of your favorite sausage (Italian or chicken works well)
• 2 zucchinis, sliced
• 1 bell pepper (any color), chopped
• 1 cup cherry tomatoes, halved
• 1 red onion, cut into wedges
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. Preheat your oven to 400°F (200°C).
2. On a large sheet pan, toss the sliced zucchini, chopped bell pepper, cherry tomatoes, and red onion with olive oil, garlic powder, salt, and pepper until well coated.
3. Place the sausages on top of the veggies in a single layer.
4. Roast in the oven for about 25-30 minutes, or until the sausages are browned and vegetables are tender, stirring halfway through.
5. Once done, remove from the oven and garnish with fresh parsley if desired. Serve warm and enjoy!

Quick Corn And Zucchini Fritters With Yogurt Sauce

These corn and zucchini fritters are a delightful way to enjoy summer vegetables. They are crispy on the outside, tender on the inside, and bursting with fresh flavors. The combination of sweet corn and soft zucchini makes for a light and satisfying dish that pairs perfectly with a creamy yogurt sauce.

Not only are these fritters easy to whip up, but they’re also versatile! You can serve them as an appetizer, side dish, or even a light main course. Plus, they come together quickly, making them an ideal choice for a summer dinner. Let’s dive into the recipe!

Ingredients

• 2 cups fresh corn kernels
• 1 medium zucchini, grated
• 1/2 cup all-purpose flour
• 2 large eggs
• 1/4 cup chopped green onions
• 1/4 cup grated Parmesan cheese
• 1 teaspoon baking powder
• Salt and pepper, to taste
• Olive oil, for frying

Instructions

1. Prepare the Vegetables: In a large bowl, mix the corn kernels and grated zucchini. Squeeze out excess moisture from the zucchini using a clean kitchen towel.
2. Combine Ingredients: Add flour, eggs, green onions, Parmesan cheese, baking powder, salt, and pepper to the bowl. Stir until everything is well combined.
3. Heat the Pan: In a skillet, heat olive oil over medium heat. Once hot, spoon dollops of the fritter mixture into the pan, flattening them slightly as they cook.
4. Fry Until Golden: Cook each fritter for about 3-4 minutes on each side, or until they are golden brown. Remove and place on a paper towel to drain excess oil.
5. Serve: Pair the fritters with a simple yogurt sauce made from plain yogurt mixed with lemon juice and a pinch of salt. Enjoy your delicious fritters warm!

20-Minute Fish Packets With Lemon And Herbs

Minute fish packets are a quick and healthy way to enjoy a flavorful dinner without much fuss. Combining fresh fish with zesty lemon and fragrant herbs creates a light, refreshing meal that’s perfect for warm summer nights. The best part? You can have this dish ready in no time!

Simply wrap your fish in aluminum foil with lemon slices and your choice of herbs, then bake or grill it for a perfectly tender and juicy result. This recipe is all about simplicity and bright flavors, making it a go-to for busy evenings.

Ingredients

• 4 fish fillets (such as cod, tilapia, or salmon)
• 2 lemons, thinly sliced
• 2 tablespoons olive oil
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh dill, chopped (or your favorite herbs)
• Salt and pepper, to taste
• Aluminum foil

Instructions

1. Preheat your oven to 400°F (200°C) or prepare a grill.
2. Cut four large pieces of aluminum foil, enough to wrap each fish fillet.
3. Place a fish fillet in the center of each foil piece. Drizzle with olive oil and season with salt and pepper.
4. Top each fillet with lemon slices and sprinkle with chopped parsley and dill.
5. Fold the foil over the fish to create airtight packets. Make sure they are well-sealed.
6. Bake in the oven for about 15-20 minutes or grill for 10-15 minutes, until the fish is cooked through and flakes easily with a fork.
7. Carefully open the packets and serve hot, with extra lemon wedges if desired.

Microwave Stuffed Sweet Potatoes With Black Beans

Microwave stuffed sweet potatoes with black beans are a delightful option for a quick summer dinner. This dish combines the natural sweetness of the potatoes with hearty black beans and fresh toppings, creating a satisfying and nutritious meal. With just a few ingredients and minimal prep time, it’s a simple recipe that can be on the table in under 30 minutes.

The flavor profile is a delicious mix of sweet and savory, enhanced by your choice of fresh herbs and spices. It’s a customizable dish that you can make your own by adding toppings like salsa, cheese, or avocado. This makes it a family-friendly meal that everyone will love!

Ingredients

• 2 medium sweet potatoes
• 1 can (15 oz) black beans, rinsed and drained
• 1/2 cup corn (frozen or canned)
• 1/2 cup diced tomatoes
• 1/4 cup chopped red onion
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Optional toppings: avocado, cheese, or salsa

Instructions

1. Cook the Sweet Potatoes: Poke holes in the sweet potatoes with a fork and microwave on high for 8-10 minutes, or until tender.
2. Prepare the Filling: In a bowl, mix black beans, corn, diced tomatoes, red onion, cumin, salt, and pepper.
3. Stuff the Potatoes: Once the sweet potatoes are cooked, slice them open lengthwise and fluff the insides with a fork. Spoon the black bean mixture generously into each potato.
4. Garnish: Top with fresh cilantro and any additional toppings you like, such as avocado or cheese.
5. Serve: Enjoy your stuffed sweet potatoes warm as a quick and healthy dinner!

Rotisserie Chicken And Watermelon Salad

Rotisserie chicken and watermelon salad is a delightful summer dish that combines savory and sweet flavors in a refreshing way. The juicy watermelon pairs perfectly with the tender, seasoned chicken, making it a light yet satisfying meal. This recipe is not only simple to prepare but also requires minimal cooking, allowing you to enjoy more time outdoors.

The vibrant colors and textures of the salad make it visually appealing, while the combination of ingredients brings a burst of flavor with every bite. Whether you’re entertaining guests or just looking for a quick weeknight dinner, this salad is the way to go. It’s healthy, delicious, and perfect for a warm summer evening.

Ingredients

• 4 cups baby arugula or mixed greens
• 2 cups rotisserie chicken, shredded
• 3 cups watermelon, cubed
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• Salt and pepper to taste

Instructions

1. Prepare the Base: In a large serving bowl, place the baby arugula or mixed greens as the base.
2. Add Chicken: Layer the shredded rotisserie chicken on top of the greens.
3. Incorporate Watermelon: Add the cubed watermelon evenly across the salad.
4. Sprinkle Feta: Top with crumbled feta cheese and fresh cilantro.
5. Dress the Salad: Drizzle with olive oil and lime juice, then season with salt and pepper to taste.
6. Toss and Serve: Gently toss the salad to combine all ingredients and serve chilled.

5-Minute Caprese Flatbreads

Minute Caprese Flatbreads are a delightful and fresh take on the classic Caprese salad, perfectly suited for warm summer evenings. With the crispness of flatbread, juicy tomatoes, creamy mozzarella, and fragrant basil, this dish bursts with flavor and freshness in every bite. Best of all, it’s incredibly simple to make, making it an ideal choice for a quick summer dinner.

This recipe requires minimal cooking and can be whipped up in no time, allowing you to enjoy a satisfying meal without spending hours in the kitchen. Whether you’re hosting friends or looking for a quick weeknight dinner, these flatbreads are sure to be a hit!

Ingredients

• 4 flatbreads (store-bought or homemade)
• 1 cup marinara sauce
• 1 cup fresh mozzarella cheese, sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh basil leaves
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C).
2. Spread a thin layer of marinara sauce over each flatbread.
3. Top with slices of fresh mozzarella and halved cherry tomatoes.
4. Drizzle with olive oil, and season with salt and pepper.
5. Bake in the oven for about 10-12 minutes, or until the cheese is melted and bubbly.
6. Remove from the oven and let cool for a minute. Top with fresh basil leaves before serving.

Instant Pot Summer Minestrone

Instant Pot Summer Minestrone is a delightful and easy dish that captures the essence of summer. This soup is light yet hearty, filled with seasonal vegetables and pasta, making it a perfect choice for a quick dinner. The flavors meld beautifully, offering a comforting taste that feels fresh and vibrant.

What makes this recipe so appealing is its simplicity. With the Instant Pot, you can whip up this delicious minestrone in no time, allowing you to enjoy a nutritious meal without spending hours in the kitchen. It’s perfect for busy weeknights!

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 carrot, sliced
• 1 zucchini, diced
• 1 bell pepper, chopped
• 1 can (15 oz) diced tomatoes
• 4 cups vegetable broth
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 cup small pasta (like ditalini)
• 1 teaspoon dried basil
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions

1. Heat the olive oil in the Instant Pot using the sauté function. Add the onion and garlic; cook until softened, about 2-3 minutes.
2. Add the carrot, zucchini, and bell pepper. Sauté for another 3-4 minutes until the vegetables begin to soften.
3. Stir in the diced tomatoes, vegetable broth, kidney beans, pasta, and dried basil. Season with salt and pepper.
4. Seal the Instant Pot and set it to cook on high pressure for 5 minutes. Once done, allow for a natural release for 5 minutes, then perform a quick release for any remaining pressure.
5. Open the pot and stir the minestrone. Adjust seasoning if needed. Serve hot, garnished with fresh parsley.