8 Easy Recipes To Make In Summer
This post is all about summer recipes
Hey there, sunshines! Summer is here, and it’s time to soak up those rays (with sunscreen of course), eat some amazing food, and try not to melt into a puddle of sweat. If you’re anything like me, the idea of spending hours in a hot kitchen sounds like a nightmare straight out of a horror movie. So, I’ve rounded up some super fun and easy summer recipes that won’t turn your kitchen into a sauna. Plus, I’ve thrown in some tips and tricks because, let’s face it, we could all use a little help staying on track. Ready to get cooking? Let’s dive in!
This post is all about summer recipes
1. Shaken Watermelon Lemonade
Nikki's Must Try Shaken Watermelon Lemonade
Difficulty: Easy4
servings10
minutesIngredients
4 cups seedless watermelon, cubed (sweet and juicy)
1 cup freshly squeezed lemon juice
1/2 cup simple syrup (adjust to taste, you sweet thing)
4 cups cold water
Ice cubes (because nobody likes warm lemonade)
Fresh mint leaves for garnish (lookin' fancy)
Directions
- Blend the watermelon cubes until smooth. Strain the puree through a fine mesh sieve into a pitcher to remove any pulp.
- Add the freshly squeezed lemon juice and simple syrup to the pitcher. Stir well.
- Pour in the cold water and mix until everything is combined.
- Fill glasses with ice cubes and pour the watermelon lemonade over the top.
- Garnish with fresh mint leaves and enjoy immediately.
Notes
- For an extra refreshing twist, freeze some watermelon cubes and use them as ice cubes. They keep your drink cold without watering it down. Plus, you get a little fruity snack at the end!
2. Pita Breakfast Sandwich With Homemade Tzatziki, Garlic Roasted Tomatoes, Chicken, and Feta
Nikki's Must Try Breakfast Pita Wrap
Course: Breakfast, Lunch, Dinner, Snacks, AppetizersCuisine: GreekDifficulty: Easy4
servings15
minutes20
minutesIngredients
- For the Tzatziki Sauce:
1 cup Greek yogurt
1 cucumber, grated and squeezed dry (no soggy sauce here)
2 cloves garlic, minced
1 tablespoon olive oil (liquid gold)
1 tablespoon lemon juice
1 tablespoon fresh dill, chopped
Salt and pepper to taste
- For the Garlic Roasted Tomatoes:
1 cup cherry tomatoes, halvedΒ
2 cloves garlic, minced (extra garlic, extra love)
1 tablespoon olive oil (never too much)
Salt and pepper to taste
- For the Sandwich:
pita bread of your choice
1 cup cooked chicken breast, sliced (protein power)
1/2 cup crumbled feta cheese
Directions
- Make the Tzatziki Sauce:
- In a bowl, mix Greek yogurt, grated cucumber, minced garlic, olive oil, lemon juice, chopped dill, salt, and pepper. Chill in the fridge while you prep the rest.
- Prepare the Garlic Roasted Tomatoes:
- Preheat your oven to 400Β°F (200Β°C). Place cherry tomatoes on a baking sheet, drizzle with olive oil, and sprinkle with minced garlic, salt, and pepper. Roast for 15-20 minutes until theyβre tender and slightly caramelized.
- Assemble the Sandwich:
- Warm the pita breads in a toaster or on a skillet. Cut in half to create pockets.
- Spread a generous amount of tzatziki sauce inside each pita pocket.
- Stuff with sliced chicken, roasted tomatoes, and crumbled feta cheese.
- Serve immediately and savor the deliciousness!
Notes
- You can prepare the tzatziki sauce and roasted tomatoes ahead of time to make assembly quick and easy in the morning. This sandwich also makes a great on-the-go breakfast or lunch.
3. Couscous Salad with Lemon, Cucumber, Onion, and Feta
Nikki's Summer Couscous Salad
Course: Lunch, Dinner, AppetizersCuisine: Mediterranean, GreekDifficulty: Easy6
servings15
minutes20
minutesIngredients
1 cup couscous
1 1/4 cups boiling water (to cook the couscous)
1 cucumber, diced
1/2 red onion, finely chopped
1/2 cup crumbled feta cheese
1 lemon, juiced
2 tablespoons olive oil
Salt and pepper to taste
Directions
- Place couscous in a large bowl and pour boiling water over it. Cover and let it sit for 5 minutes, then fluff with a fork.
- Add diced cucumber, chopped red onion, and crumbled feta to the fluffed couscous.
- In a small bowl, whisk together lemon juice, olive oil, salt, and pepper. Pour over the couscous mixture and toss to combine.
- Chill in the refrigerator for at least 30 minutes before serving. Refreshing and tasty!
Notes
- This couscous salad is a versatile side dish that pairs well with any summer meal. Add chopped herbs like parsley or mint for extra flavor.
4. Heirloom Tomato Salad with Arugula, Mozzarella, and Balsamic Vinaigrette
Nikki's Heirloom Tomato Salad
Course: Lunch, Dinner, AppetizersDifficulty: Easy4
servings30
minutes40
minutes300
kcalIngredients
3 large heirloom tomatoes, sliced
2 cups fresh arugula (peppery goodness)
8 ounces fresh mozzarella, sliced (or pearls)
1/4 cup balsamic vinegar
2 tablespoons olive oil
Salt and pepper to taste
Fresh basil leaves for garnish (optional)
Directions
- Arrange heirloom tomato slices on a large platter. Top with fresh arugula and mozzarella slices.
- In a small bowl, whisk together balsamic vinegar, olive oil, salt, and pepper.
- Drizzle the balsamic vinaigrette over the salad
- Garnish with fresh basil leaves and serve immediately. Enjoy the burst of summer flavors
5. Breakfast Pho
Nikki's Simple and Tasty Breakfast Pho With Rice Noodles
Course: Breakfast, Lunch, DinnerCuisine: AsianDifficulty: Easy4
servings15
minutes23
minutes38
minutesIngredients
2 tbs sesame oil
1 white onion, diced
3 tsp minced garlic
2 tsp fresh or ground ginger
4 cups beef broth
3 cups water
1 tbs beef bouillon
3 tbs soy sauce
2 tsp red chili flakes
2 tsp rice vinegar
8 oz rice noodles
1 head of broccoli
4 strips of bacon, sliced and cooked
Basil
Sesame seeds
Sliced green onion
Directions
- In a large pot, heat the oil over medium heat and add the onion, garlic and ginger. Saute for 5 minutes.
- Add in the broth, bouillon, and water and bring to a boil on high heat.
- Stir in rice vinegar, soy sauce, chili flakes.
- Add the noodles into the pot, after a minute add the broccoli and cook till noodles are tender.
- Serve immediately, and top with bacon, basil, sesame seeds, and any other desired toppings. (a sliced hard boiled egg takes this to another level!)
6. Greek Salad with Pickled Onions
Nikki's Greek Salad With Pickled Onions
Course: Lunch, Dinner, Brunch, AppetizersCuisine: Greek, MediterraneanDifficulty: Easy8
servings30
minutesIngredients
- For The Pickled Onions:
1 red onion, thinly sliced (pickling magic)
1/2 cup apple cider vinegar
1 tablespoon sugar
1 teaspoon salt
- For The Salad:
4 cups mixed spring greens
1 cup pepperoncini , thinly sliced
1/2 cup feta cheese, crumbled
1/4 cup sliced olives (your choice, but Kalamata is preferred)
2 tablespoons olive oil
1 tablespoon lemon juice
Salt and pepper to taste
Directions
- Make The Pickled Onions:
- In a small bowl, combine apple cider vinegar, sugar, and salt. Add thinly sliced red onion and let it sit for at least 30 minutes. Drain before using.
- Prepare The Salad
- In a large bowl, combine mixed spring greens, sliced pepperoncini, crumbled feta cheese, and sliced olives.
- Add the pickled onions.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Drizzle over the salad and toss to combine.
- Serve immediately and enjoy the fresh, tangy flavors.
Notes
- Make a larger batch of pickled onions to use in other dishes throughout the week. They add a delicious tangy kick to sandwiches and wraps.
7. Chicken Feta Salad
Nikki's Must Try Chicken Feta Salad
Course: Lunch, dinner, AppetizersDifficulty: Easy4
servings20
minutesIngredients
2 cups cooked chicken breast, shredded (protein-packed)
1/2 cup crumbled feta cheese
1 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced (adds a zing)
1/4 cup Kalamata olives, pitted and sliced
4 cups mixed greens (your favorite leafy greens)
2 tablespoons olive oil (liquid gold)
1 tablespoon red wine vinegar
Salt and pepper to taste
Directions
- In a large bowl, combine shredded chicken, crumbled feta cheese, halved cherry tomatoes, thinly sliced red onion, and sliced Kalamata olives.
- Add mixed greens to the bowl.
- In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper. Drizzle over the salad and toss to combine.
- Serve immediately and enjoy the fresh, tangy flavors.
Notes
- Add a handful of toasted pine nuts or sunflower seeds for extra crunch. This salad makes a great lunch or light dinner.
8. Mushroom and Parsley Pasta
Nikki's Easy Mushroom Parsley Pasta
Course: dinnerCuisine: ItalianDifficulty: Easy4
servings20
minutes30
minutesIngredients
1 lb of pasta (your choice of shape)
2 tablespoons olive oil
2 cloves garlic, minced
8 ounces mushrooms, sliced
1/4 cup fresh parsley, chopped
1/4 cup grated Parmesan cheese
Salt and pepper to taste
Lemon zest for garnish (optional but awesome)
Directions
- Cook the pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sautΓ© for about 1 minute until fragrant.
- Add sliced mushrooms to the skillet and cook until they release their juices and become golden brown, about 5-7 minutes.
- Stir in the chopped parsley and cooked pasta. Toss to combine.
- Season with salt and pepper to taste. Sprinkle grated Parmesan cheese on top.
- Garnish with lemon zest if desired and serve immediately. Simple and delicious!
Notes
- Use a variety of mushrooms like cremini, shiitake, and button for a more complex flavor. This dish is perfect for a quick weeknight dinner or a light lunch.
Summer is all about enjoying fresh, flavorful foods without spending hours in the kitchen. These fun and easy recipes are perfect for any occasion, from casual family dinners to festive gatherings with friends. Experiment with different ingredients, and don’t be afraid to get creative. Happy cooking and enjoy your summer!
Feel free to share your favorite summer recipes or any tips you have for keeping cool and enjoying delicious meals in the comments below!
This post was all about summer recipes
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FAQs
How do you make a refreshing watermelon lemonade for summer?
To make a refreshing watermelon lemonade, blend 4 cups of cubed watermelon until smooth, strain it into a pitcher, add 1 cup of freshly squeezed lemon juice, 1/2 cup of simple syrup, and 4 cups of cold water. Stir well, serve over ice, and garnish with fresh mint leaves.
What are some easy summer recipes for breakfast?
An easy summer breakfast recipe is a pita sandwich with homemade tzatziki sauce, garlic-roasted tomatoes, sliced chicken, and crumbled feta. Serve it with a side of couscous salad made with lemon, cucumber, onion, and feta for a refreshing start to your day.
How can I make a quick and healthy summer salad?
A quick and healthy summer salad can be made with arugula, sliced heirloom tomatoes, fresh mozzarella, and a balsamic vinaigrette. Simply arrange the ingredients on a platter, drizzle with the vinaigrette, and garnish with fresh basil leaves.
