Summer Recipes You’ll Have On Repeat

Summer is here and we know that cooking on the grill and having outdoor get-togethers are at an all time high. We are huge fans of simple, but tasteful, side dishes around here. There’s just something about summer recipes that taste so much better when the sun is shining and you’re with your favorite people! Today on the blog, we’ve put together a few options for appetizers, green salads, pasta salads, and of course, some grilling options.

Gluten Free,Dairy Free Cold Pasta Salad

Image via Better with Britt

I don’t know about you, but I cannot get enough of cold pasta salads in the summer time. Not only are they are so versatile, but these pasta summer recipes are customizable. With every recipe, you can add or omit any ingredients you don’t particularly like – it’s a win win for us. If you’re brave in the kitchen, you might even find yourself throwing together your own cold pasta salad!

Ingredients

  • 1 lb Rotini Noodles (I love the GF Brown Rice Quinoa Noodles from Trader Joes)
  • 1.75 oz Microgreens Container
  • 10 oz Cherry Tomato Medley, halved
  • 1 English Cucumber
  • 1-2 C Spring Mix Greens
  • 1-2 TBSP Chili Onion Crisp (from Trader Joe’s – can omit if you don’t like spicy)
  • 3/4 C Kalamata Olives (or olives of your choosing)
  • 1/2 Red Onion, thinly sliced

Dressing

  • 1/3 C Olive Oil
  • Juice of 1 Lemon
  • Zest of 1 Lemon
  • 2 TBSP Balsamic Vinegar (can sub red wine vinegar)
  • 2 TSP Oregano
  • 1 TSP Crushed Fennel Seed
  • 1/2 TSP Fresh Cracked Pepper
  • Salt to Taste

Instructions

  • Cook noodles in boiling, salted water.
  • Chop salad ingredients per instructions in ingredients list.
  • Mix together lemon juice, vinegar, & seasonings. Slowly whisk in olive oil.
  • When noodles are done cooking, drain & rinse in cold water. Then, add to dressing and mix in chopped vegetables.
  • *If you are not eating right away, leave out spring mix greens until ready to serve. You can also leave the chili crisp on the side for everyone to top theirs with. Enjoy!

Grilled Pineapple

Image via Love and Lemons

This one is so fun and the perfect simple side dish to any barbecue! You can choose to marinate the pineapple, or cook it plain with oil and some salt- either way, the grill will give it lots of great flavor.

Ingredients

  • 1 tablespoon avocado oil
  • 1 tablespoon fresh lime juice
  • 1 teaspoon honey or maple syrup
  • ¼ teaspoon sea salt
  • Pinches of chili powder
  • 1 pineapple, cut, cored, and sliced into rings
  • Cooking spray or additional avocado oil for brushing the grill

Instructions

  • Preheat a grill or grill pan to medium heat. In a small bowl, mix the oil, lime juice, honey, salt, and chili powder and brush onto the pineapple.
  • Spray or brush the grill with oil, then grill the pineapple 3 to 4 minutes per side or until char marks form.

Mango Guacamole with a Twist

Image via Fit Foodie Finds

Have you tried mango with tajin yet? If you haven’t, it’s delicious on it’s own (just mango with tajin). However, when you put those two ingredients over guacamole, you have yourself one of the best summer recipes (or at least we think it is). Don’t knock it until you try it! Recipe via Better with Britt

Ingredients

  • 1 large mango
  • 4 medium ripe avocados
  • 2 tablespoons fresh cilantro, finely chopped (or more, to taste)
  • 1 tablespoon lime juice (or more, to taste)
  • 1/4 teaspoon salt or more, to taste*
  • 1/4 red onion, finely chopped (can omit)
  • 2 cloves crushed/minced garlic (or 1/4 tsp garlic powder)
  • Tajin seasoning for sprinkling on top

Instructions 

  • Cut mango cheeks (avoiding pit), skin mango cheeks by using a cup or knife, then dice into small cubes. Set aside.
  • Remove the flesh and pit from the avocados and scoop into the bowl with spoon. Using a fork, mash avocado until you’ve reached desired consistency – chunky or smooth.
  • Add in chopped cilantro, onion, lime juice, garlic, salt, and 1/2 of the cubed mango to the avocado. Stir until mixed together well
  • Give the guacamole a taste and add more salt as needed. Start with 1/4 teaspoon and add more as desired.
  • Add the rest of the mango on top & sprinkle with tajin seasoning (as desired)
  • Serve mango guacamole with tortilla chips or as a side to accompany any of your favorite dishes.

Burrata with Heirloom Tomatoes

Image via Love and Lemons

A fun platter for any occasion! What’s even better is when you can find peaches and tomatoes at your local farmers market. We love that this platter is simple with bold flavors, yet it’s customizable to your preferences. Another bonus is that you can serve this dressing over a bed of greens for your lunches later in the week! This is one of those summer recipes that you can make over and over without getting tired of it.

Ingredients

Lemon-Thyme Oil (makes extra)

For the burrata platter

  • 4 heirloom tomatoes
  • 1 ripe peach, sliced
  • 1 (8-ounce) ball fresh burrata
  • ½ cup fresh basil and/or mint leaves
  • 1 tablespoon toasted pistachios, chopped
  • Flaky sea salt and freshly ground black pepper
  • A few cherries or fresh currants, optional
  • Toasted bread, for serving

Instructions

  • Combine the oil, garlic, lemon peel, and thyme in a small saucepan over low heat. Gently warm the mixture, then turn off the heat. Let steep for 20 minutes, then strain.
  • Assemble the tomatoes, peach slices, and burrata on a platter. Sprinkle with salt, then drizzle with lemon-thyme oil. Top with the basil and mint and sprinkle with pistachios. Top with cherries and currants, if desired. Season to taste with salt and pepper and serve with toasted bread.

Watermelon Salsa

Image via Food Network

This is a light and fresh spin on the traditional summer recipes we all love – salsa & pico de gallo. It’s tart, sweet and just a tad spicy – what more could you want?! Your family and friend will be raving about this new take on summer salsa – we guarantee it!

Ingredients

  • 1 1/2 teaspoons lime zest (from about 1 lime)
  • 1/4 cup fresh lime juice (from about 3 limes)
  • 1 tablespoon sugar
  • Freshly ground pepper
  • 3 cups seeded and finely chopped watermelon
  • 1 cucumber, peeled, seeded and diced
  • 1 mango, peeled and diced
  • 1 jalapeno pepper, seeded and minced
  • 1 small red onion, finely chopped
  • 8 fresh basil leaves, finely chopped
  • 1/2 teaspoon garlic salt
  • Tortilla chips/pitas, for serving

Instructions

  • Stir together the lime zest, lime juice, sugar and 3/4 teaspoon pepper in a bowl. Add the watermelon, cucumber, mango, jalapeno, onion and basil and toss gently. Chill the salsa until ready to serve.
  • Add the garlic salt just before serving. Serve with chips.

Grilled Steak Salad

Image via Delish

A summer classic – grilled steak salad. We love the pairing of balsamic vinegar with steak. This fresh green salad with herbs, ripe tomatoes and creamy blue cheese has us drooling!

Ingredients

Dressing

  • 4 cloves garlic, peeled, smashed
  • 1/2 c. extra-virgin olive oil
  • 1/3 c. balsamic vinegar
  • 1/2 tsp. granulated sugar
  • 1/2 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper

Salad

  • 1 medium red onion, cut into 1/2″ slices
  • 1 tsp. extra-virgin olive oil
  • Kosher salt
  • 1 1/4 lb boneless ribeye steak
  • Freshly ground black pepper
  • 5 oz. baby arugula and/or baby spinach 
  • 1 avocado, pitted, sliced
  • 1 c. cherry tomatoes, halved
  • 4 oz. blue cheese, crumbled
  • Torn fresh basil leaves, for serving

Instructions

Dressing

  • In a small saucepan over medium heat, cook garlic and oil, stirring occasionally, until garlic is fragrant and softened, 5 to 7 minutes.
  • Transfer garlic to a blender. Add vinegar, granulated sugar, salt, and pepper and blend until very smooth. Pour into a jar and refrigerate until ready to use. 
  • Make Ahead: Dressing can be made 1 week ahead. Keep refrigerated

Salad

  • Prepare a grill for medium-high heat; heat 5 minutes and clean grates well. Drizzle onion with oil; season with salt. Generously season steak with salt and pepper.
  • Grill onions, turning once, until char marks appear, 2 to 3 minutes per side, and grill steak, turning occasionally, until an instant-read thermometer inserted into thickest part registers 130° for medium-rare, about 6 minutes per side. Transfer onions and steak to a cutting board. Let cool slightly. Thinly slice steak against the grain.
  • On a large platter, arrange arugula. Top with steak, onions, avocado, tomatoes, blue cheese, and basil. Drizzle with dressing before serving.

We hope that you’ll give a few of these summer recipes a try! And with 4th of July quickly approaching, we have you covered with everything you need for the perfect 4th of July tablescape.