We have a lovely outdoor cooking area right by the pool. So when summer arrives, let me tell you, we spend most of our evenings outside grilling and barbecuing. My son is usually swimming while I'm getting dinner going, or we've just come back from the beach, and I'll fire up the grill and throw in some easy chicken kebabs, sausages for my husband, or whatever I can pull together.
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There's just something about cooking outside in summer that makes dinner feel completely effortless. These are the kind of recipes I love for those evenings. Easy, relaxed, and delicious, without having to spend hours inside that hot kitchen. I hope you enjoy these recipes as much as I do.
Dinner is handled every Sunday
Get 5 easy family dinners, printable recipe cards, and one grocery list. Simple meals, normal ingredients, no more starting from zero at 5pm.
1) Grilled lemon-garlic chicken skewers with tzatziki
Ingredients
Method
- Whisk olive oil, lemon juice, garlic, oregano, salt, and pepper in a bowl.
- Add chicken, toss to coat, and marinate 20–30 minutes in the fridge.
- Thread chicken onto skewers, leaving a little space between pieces.
- Grill over medium-high heat 10–12 minutes, turning once, until juices run clear.
- Serve with tzatziki from the store or mix 1 cup plain yogurt, ½ cucumber grated and squeezed dry, 1 tbsp lemon juice, 1 clove minced garlic, and salt to taste.
I'll often get these chicken skewers marinating in the morning before we head off to the beach. I use juicy chicken thighs because they stay so tender on the grill, and by the time we get home, they're ready to go.
My husband will fire up the grill while my son jumps in the pool, and I'll make a quick homemade tzatziki with grated cucumber, high-protein Greek yogurt, and plenty of fresh dill from our garden. And lemons from our tree.
It's such an easy summer lunch. And really light. And honestly, coming home from the beach to the smell of chicken grilling outside is pretty hard to beat.
2) No-cook caprese pasta salad with cherry tomatoes and burrata
Ingredients
Method
- Toss the cooled pasta with olive oil and balsamic in a large bowl.
- Add halved tomatoes and torn basil; stir gently.
- Season with salt and pepper; taste and adjust.
- Top with torn burrata right before serving so it stays creamy.
This is one of those recipes I make when friends are coming over because it's light, fresh, and goes with absolutely everything. It's also a great way to use up those bits and bobs hanging around the fridge. I like using gluten-free pasta here, loads of really sweet cherry tomatoes, and then, of course, the star of this is the creamy burrata.
Then I finish it with fresh basil from our garden and a good swig of good, high-quality olive oil. It looks beautiful on a big platter and feels very summery without being fussy. I'll often make a big bowl because any leftovers are fantastic the next day too. Although somehow, there never seem to be quite as many leftovers as I planned for.
3) Sheet-pan shrimp fajitas with bell peppers
Ingredients
Method
- Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil.
- Toss peppers and onion with 1½ tbsp olive oil, 1 tsp chili powder, and 1/2 tsp salt. Spread on the sheet.
- Roast veggies 10 minutes, then stir.
- Meanwhile toss shrimp with remaining oil and spices.
- Add shrimp to the sheet and roast 6–8 minutes until pink and curled.
- Warm tortillas in oven 1–2 minutes if desired. Serve with lime and cilantro.
I'm a huge fan of shrimp. Anything that involves throwing them on the grill is a winner in my house. I'll toss the shrimp and colorful bell peppers with some smoky fajita spices, then get them straight onto a hot grill until the peppers are slightly blistered and the shrimp have those delicious charred edges. I serve everything with warm tortillas, creamy avocado if they're in season, fresh lime from the garden, lots of coriander, and a big spoonful of salsa.
Everything comes together so deliciously. It's one of those meals where everyone can pile their own tortilla however they like. And because we're cooking it all outside, the kitchen stays completely untouched. It's really my kind of summer dinner.
4) Cold sesame noodle salad with cucumber and leftover rotisserie chicken
Ingredients
Method
- Cook noodles to package directions, drain, rinse under cold water, and set in a bowl.
- Whisk peanut butter, soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, and warm water until smooth. Add chili if you like heat.
- Toss noodles with sauce, then fold in cucumber and chicken.
- Sprinkle sesame seeds and green onions on top and serve chilled.
This is one of my favorite ways to turn leftover rotisserie chicken into something completely different and delicious. I'll make a big batch of cold sesame noodles, add shredded chicken, plenty of cucumber, and a generous spoonful of chili crunch because I like a little heat and garlic.
I make a simple sesame dressing and then toss everything together. But I always add the cucumber right at the end so it stays crisp instead of going soggy.
It's fantastic straight from the fridge, which makes it perfect for those hot summer days when you really don't want to cook. And I'll pack a big portion for lunch at work, and the next day I'll pile on loads of fresh spring onion to bring it all back to life.
5) Citrus-marinated grilled salmon with corn salsa
Ingredients
Method
- Whisk orange juice, lime juice, olive oil, honey, salt, and pepper.
- Put salmon in a zip bag and pour in marinade. Chill 15–30 minutes.
- Mix corn, tomatoes, onion, cilantro, lime juice, and salsa salt in a bowl.
- Heat grill to medium-high and oil grates.
- Grill salmon skin-side down 4–5 minutes, flip carefully, grill 3–4 minutes more until opaque.
- Let salmon rest 2 minutes. Spoon corn salsa over top and serve.
I took some salmon down to my parents' house just down the road the other night, and this is what we ended up making. Fresh salmon is wonderful if you can get your hands on it, especially when you're grilling it. But frozen works perfectly well too. I marinated it in a bright, citrusy mixture, but don't leave it sitting for hours, because the acidity can break down the fish and it tends to get mushy.
While the salmon is soaking up all those flavors, I make a quick corn salsa with corn cut straight from the cob. Frozen corn is absolutely fine also. Then everything goes onto the grill, and dinner is done outside, which is exactly how I want to spend a summer evening. We sit outside and enjoy the hot breeze with our light, fresh dinner.
6) Greek yogurt chicken salad lettuce wraps
Ingredients
Method
- Mix Greek yogurt, mayonnaise, lemon juice, Dijon, salt, and pepper in a bowl.
- Stir in chicken, celery, grapes, and nuts until evenly coated.
- Taste and adjust salt or lemon if needed.
- Spoon 1/2 to 3/4 cup into each lettuce leaf and fold or roll.
This Greek yogurt chicken is what I typically make for myself on a weekday when it's really hot, and I need a quick lunch. It's light and fresh, but I still find it quite filling. I'll use the leftover chicken and mix it with creamy high-protein Greek yogurt instead of loads of mayonnaise.
Then add a little bit of lemon, celery, spring onion, and plenty of fresh herbs. This is also quite delicious with some cut-up apple. Spoon the chicken salad into crisp lettuce leaves, and you've got the easy little wraps with almost no cooking involved. I make a big bowl because they grate straight from the fridge and I eat it throughout the week.
7) Quick peach and prosciutto flatbreads on naan
Ingredients
Method
- Preheat oven to 425°F. Place naan on a baking sheet.
- Brush each naan with olive oil. Top with mozzarella and peach slices.
- Bake 8–10 minutes until cheese melts and edges brown.
- Tear prosciutto over hot flatbreads. Add arugula.
- Drizzle with balsamic glaze and season with salt and pepper. Slice and serve.
When peaches are in season, I absolutely love making these for an easy summer lunch. I'll walk down to the deli around the corner and pick up some good prosciutto and flatbreads, then grab a few peaches while they're perfectly ripe.
You've got to layer everything onto the flatbread with creamy cheese, a drizzle of reduced balsamic, and plenty of wild rocket from our garden. It all comes together in minutes, and there's no need to stand over a hot grill. Then we take these outside and eat them on the lawn under the umbrella with a cold drink.
8) Gazpacho with crusty bread and sliced avocado
Ingredients
Method
- Combine tomatoes, cucumber, pepper, onion, garlic, vinegar, oil, salt, and pepper in a blender.
- Blend until smooth or slightly chunky, depending on how the kids feel.
- Chill the soup at least 1 hour so flavors settle.
- Taste and adjust salt or vinegar before serving.
- Ladle into bowls, top with avocado slices, and serve with crusty bread for dunking.
Always takes me straight back to culinary school, where we used to make gazpacho and serve it in little shot glasses as canapés. The trick to a really good gazpacho is keeping it fresh and beautifully balanced. You want ripe tomatoes, a good splash of sherry vinegar, plenty of high-quality olive oil, and just enough seasoning to make everything pop and come together.
I blend mine until completely smooth, then chill it well before serving. On a hot summer's day, there's nothing better. You can almost drink it like a juice. I'll pour it into bowls and serve it with crusty bread and sliced avo. Then take the whole thing outside and enjoy it in the sun.
9) One-pan lemon-dill orzo with cherry tomatoes (stovetop)
Ingredients
Method
- Heat oil in a large skillet over medium heat. Add onion and cook 3–4 minutes until soft.
- Add garlic and orzo; toast 1 minute while stirring.
- Pour in broth and bring to a simmer. Cover and cook 8–10 minutes, stirring once, until orzo is tender.
- Stir in tomatoes, lemon juice, and dill; cook 2 minutes until tomatoes soften.
- Remove from heat and stir in feta. Season with salt and pepper to taste.
I made this recently when I had some beautiful, fresh hake and a bunch of dill from the garden that was begging to be used. The orzo cooks right in the pan with the cherry tomatoes, lemon, and garlic, so it becomes almost risotto-like without all the stirring. Try not to let it go for too long because you don't want it to go mushy.
I lay the hake on top towards the end and let it cook gently with the orzo. While the orzo finishes underneath. Then comes my favorite part: a really generous lemon, garlic, and dill gremolata scattered over everything. It's wonderfully light and fresh.
10) Grilled skirt steak with chimichurri and simple slaw
Ingredients
Method
- Pat steak dry, rub with 1 tbsp olive oil, salt, and pepper.
- Heat grill to high. Grill steak 3–4 minutes per side for medium-rare. Rest 5 minutes.
- Blend parsley, cilantro, 3 tbsp olive oil, vinegar, garlic, and red pepper flakes until chunky.
- Toss cabbage, carrot, mayo, vinegar, sugar, and a pinch of salt for slaw.
- Slice steak thin against the grain. Spoon chimichurri over slices and serve with slaw.
This is one of those dinners my husband has completely claimed as his own. He makes it for his mates when I'm away, and I'll happily take credit for the chimichurri and slaw. The chimichurri is packed with herbs from my garden, and I keep the slaw really simple so it doesn't compete with that gorgeous steak.
The trick with skirt steak is getting the grill absolutely screaming hot and cooking it quickly. You want plenty of char on the outside while keeping the middle juicy. Then, of course, you've got to let it rest and then slice it thinly against the grain. They like to have this all in a fresh roll with a cold beer in hand.
11) BLT pasta salad with crispy bacon and mayo dressing
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Ingredients
Method
- Cook pasta to al dente, drain, and rinse under cold water.
- Whisk mayo, sour cream, lemon juice, Dijon, salt, and pepper in a bowl.
- Toss pasta with dressing until coated.
- Fold in bacon, tomatoes, and romaine gently.
- Chill 15–30 minutes so flavors meld. Serve cold or at room temp.
When I make this salad, it disappears very quickly. I use crisp cos lettuce because it holds its crunch really well. And the pasta has to be properly al dente because you really don't want soft pasta anywhere near this.
My dressing is mayonnaise-based, but I make it more like a Caesar dressing with plenty of savory garlic flavor. And that bacon needs to get really, really crispy, and only add it right at the end so it stays crunchy.
Toss everything together just before serving and get it onto the table immediately. It's a proper BLT in a pasta salad form. And everyone seems to reach for it.
12) Chilled avocado-cilantro soup with lime
Ingredients
Method
- Combine avocados, broth, yogurt, cilantro, lime juice, garlic, cumin, salt, and pepper in a blender.
- Blend until very smooth, stopping to scrape sides once.
- Chill soup at least 30 minutes before serving.
- Taste and adjust salt or lime if needed. Garnish and serve cold.
This is my little trick when I have avocados that are suddenly all ripe at once, and I need to use them up. I make a chilled avocado and cilantro soup with plenty of fresh lime to keep that color bright and add some acidity.
Top tip here is not to go overboard with the lime. You want enough to stop the avocado from oxidizing and cut through its richness. But you still want that lovely creamy avocado flavor to come through.
I balance it with a little salt and a touch of something fresh and savory. Then chill it until it's properly cold. I like serving it with crunchy tortilla chips and a fresh salsa on the side for a little bit of texture and heat.
13) Tomato, cucumber, and feta couscous salad
Ingredients
Method
- Bring water or broth to a boil. Add couscous, cover, and simmer 8–10 minutes until tender.
- Drain any extra liquid and fluff couscous with a fork. Let cool slightly.
- Toss couscous with tomatoes, cucumber, red onion, parsley, and feta.
- Whisk olive oil, lemon juice, salt, and pepper; pour over salad and stir to combine.
- Taste and adjust salt or lemon. Chill 10 minutes or serve room temperature.
I make a big bowl of this and let it do double duty throughout the day. In the morning, I'll scoop some onto my plate and eat it with two boiled eggs, some steamed broccoli, and some lettuce. And by dinner I turn it into the same salad, a proper meal with grilled chicken thighs.
I like to use chickpea couscous here because it adds a little more protein and keeps the salad lighter than traditional couscous. And I add plenty of tomato, cucumber, and feta, then throw on roasted nuts, and when I'm feeling like a bit of heat, a generous spoonful of garlic chili crunch. That salty, crunchy, spicy combination is what makes me keep going back for another spoonful.
14) Black bean and corn tostadas with lime crema
Ingredients
Method
- Heat olive oil in a skillet over medium. Add onion and bell pepper; cook 3–4 minutes until soft.
- Stir in beans, corn, cumin, chili powder, half the lime juice, and salt; cook 2–3 minutes until heated through.
- Mix sour cream, remaining lime juice, lime zest, and a pinch of salt to make the crema.
- Place tostadas on a sheet tray. Top each with bean-corn mix, sprinkle cheese, and broil 1–2 minutes until cheese melts.
- Drizzle lime crema and scatter cilantro before serving.
Give me a crispy tostada any day, and I'm happy. I like to pile these high with seasoned black beans, sweet corn, crunchy lettuce, tomato, and whatever fresh choppings I have around. Then finish them with a cool lime cream. The difference between the crispy tostada, creamy beans, sweet corn, and zingy lime is what makes them so good.
They're also fun when we have people over because I can put everything out on the table and let everyone build their own. The kids love it. No one needs to sit down at the same time to start, and I'm not stuck in the kitchen stressing over everyone's dinner.
15) Skillet halloumi with tomatoes and basil (30 mins)
Ingredients
Method
- Heat skillet over medium-high and add olive oil.
- Pat halloumi dry and sear 2–3 minutes per side until golden. Transfer to a plate.
- Lower heat to medium, add garlic and tomatoes, and cook 4–5 minutes until tomatoes soften.
- Stir in red pepper flakes, lemon juice, and basil. Season with salt and pepper.
- Return halloumi to skillet, spoon tomatoes over it, and heat 1–2 minutes. Serve warm.
My husband calls haloumi squeaky cheese, which is probably the most accurate description because you can actually hear it as you bite into it. I enjoy cooking it in a hot skillet until it's beautifully golden on the outside while still keeping that firm, almost chewy center.
And then I normally add peppers, cherry tomatoes, garlic, and then fresh basil from my garden. So the cheese has plenty of juice. Sweet, juicy vegetables to soak up. We'll have it normally with some garlic bread or a simple grain salad when we're in the mood for a meat-free dinner. It's a thirty-minute meal that feels much more indulgent than it actually is, given credit where it's due.
16) Cold Vietnamese-style rice noodle bowls with grilled pork chops
Ingredients
Method
- Whisk fish sauce, lime juice, sugar, garlic, and chili in a bowl until sugar dissolves. Set dressing aside.
- Season pork with 1 tbsp oil, salt, and pepper. Heat grill or grill pan over medium-high heat.
- Grill pork 3–4 minutes per side until cooked through. Rest 5 minutes, then thinly slice.
- Cook noodles per package, drain, rinse under cold water, and drain well.
- Toss noodles with 1 tbsp dressing. Arrange greens, carrots, cucumber, herbs, and noodles in bowls.
- Top with sliced pork and peanuts. Drizzle remaining dressing over each bowl.
My husband and son love these when I make them sticky and sweet. It gets that caramelized edge from grilling it over a hot flame. And I'll usually make myself chicken thighs or tofu instead. Then I pull the bowls with glass noodles, crisp veggies, fresh mint, and plenty of lime.
The dressing is where everything comes together for me. Fish sauce, lime, and a little sweetness give you that salty, sour, sweet balance that makes Vietnamese food so addictive. You can serve this one cold or even slightly warm. It's up to you. It's such a refreshing dinner when you don't want anything heavy.
17) Caprese-stuffed chicken breasts (baked quickly)
Ingredients
Method
- Preheat oven to 400°F. Line a baking sheet with foil.
- Slice a pocket into each chicken breast without cutting through.
- Stuff each pocket with 2 slices mozzarella, 1/4 cup tomatoes, and 3 basil leaves.
- Rub chicken with olive oil, salt, pepper, and Italian seasoning.
- Place on baking sheet and bake 18–22 minutes, until internal temp reads 165°F.
- Drizzle balsamic glaze over chicken before serving, if using.
I generally always have the ingredients for this chicken dish: tomatoes, mozzarella, and, of course, basil from the garden. So when I need a quick dinner, this is what I make.
It's very easy. I just slice a pocket into each chicken breast and tuck in the mozzarella and tomato. And then I like to use some basil pesto. Don't add too much cheese because it ends up spilling out. I know it's done when the cheese is bubbling out.
And then I like finishing it with a drizzle of balsamic glaze and tons of fresh basil just before serving. I feel nice and light after eating this and not like I've had too much. You can have it with a nice green salad or pasta on the side.
18) Grilled peach and burrata salad with honey-balsamic
Ingredients
Method
- Heat grill or grill pan to medium-high and brush peach halves with 1 tbsp olive oil.
- Grill peaches cut-side down 3–4 minutes until char marks appear; cool slightly.
- Whisk remaining olive oil, balsamic, honey, salt, and pepper in a bowl.
- Toss arugula with half the dressing in a serving bowl.
- Halve burrata and arrange on greens; place grilled peaches around it.
- Drizzle remaining dressing over salad and sprinkle almonds if using.
The moment peaches start appearing at the market, I want to put them on absolutely everything. And grilling them brings out all that natural sweetness and gives the edges a lovely caramelized char. Which goes so well with that creamy burrata. Sometimes I'll do this with a nice blue cheese or so.
All you need to do is arrange it over some wild rocket and drizzle it with some honey balsamic and a good amount of toasted walnuts or whatever nuts you've got. I find this is the kind of salad that can be lunch on its own, or just put it in the middle of the table when you're having friends over.
Sweet, creamy, salty, and a little bit smoky. This is a real summer plate.
19) Tuna, white bean, and arugula salad with lemon vinaigrette
Ingredients
Method
- Whisk lemon juice, olive oil, Dijon, salt, and pepper in a bowl.
- Toss arugula, tomatoes, and red onion with half the dressing.
- Gently fold in tuna, breaking large chunks, then add beans and capers.
- Drizzle remaining dressing and toss once more to coat.
- Taste and adjust salt or lemon. Serve immediately.
When I get my hands on really fresh tuna, I normally find myself making this salad. It's my favorite way to eat it. Although there's also absolutely nothing wrong with reaching for a tin when that's what you've got. I make the vinaigrette straight in a glass jar: olive oil, fresh lemon juice, salt, pepper, garlic, and just a touch of honey. Then give it a good shake until it's all come together.
I feel like this one is simple enough for lunch, but it feels special when you use really good, fresh tuna. And you can put it in the middle of a table with tons of other veggies like green beans, tomato, and broccoli, some fresh bread, and it feels like a beautiful summer's meal.
20) Quick marinated flank steak tacos with pickled onions
Ingredients
Method
- Whisk olive oil, lime juice, garlic, cumin, chili powder, salt, and pepper. Pour over steak in a zip bag. Marinate 20–30 minutes in fridge.
- Toss onions with vinegar and sugar in a bowl. Let sit at room temp while steak cooks.
- Heat a grill pan or outdoor grill to high. Cook steak 4–5 minutes per side for medium-rare. Rest 5 minutes.
- Slice steak thin across the grain. Warm tortillas on the grill.
- Assemble tacos with steak, pickled onions, and cilantro.
These are the tacos that come out when the boys get home from soccer, absolutely starving. I marinate the flank steak quickly with garlic, lime, and a few herbs from the garden. Then get it onto a very hot grill so it cooks fast and gets those lovely charred edges.
The pickled onions are ridiculously easy to make and are the thing that really wakes everything up, I think. I also make a garlicky, herby mayo to drizzle over the top, then pile everything into warm tortillas with whatever fresh toppings I have around. I always make much more than we need with these because I know those boys can put them away.
21) One-bowl summer ratatouille with crusty bread (minimal stove time)
Ingredients
Method
- Heat oil in a large skillet over medium heat and add onion; cook 4 minutes until soft.
- Stir in garlic, eggplant, zucchini, and red pepper; cook 6 minutes, stirring often.
- Add tomatoes, thyme, oregano, salt, and pepper, lower heat, and simmer 10 minutes until vegetables are tender.
- Stir in basil, taste, and adjust salt if needed.
- Spoon into bowls and serve with torn crusty bread.
When my garden is producing way more vegetables, and I know what to do with them, ratatouille is usually the answer. I like to use courgettes, aubergines, peppers, tomatoes, and tons of garlic, and keep the cooking time short so everything still has a little bite. I really don't want to be standing over an oven in the middle of summer, so this is my quicker version.
All cooked in one pan and finished with tons of fresh basil and a good drizzle of olive oil. This makes a great side, or you can have it as a main with some crusty bread for dipping into all those lovely tomato juices.
