The Most Popular Summer Dinner Recipes

When the weather gets hot, the last thing I want is to stand over a stove for hours.

That’s why I’ve put together this list of my favorite summer dinners, meals I actually make at home when it’s too warm to think, but I still want something fresh and tasty.

These are the go-to recipes I keep coming back to every summer.

You’ll Love: Easy Summer Salads Everyone Will Love

Grilled Chicken (Serves 2–4)

You’ll need:

• 2–4 boneless, skinless chicken breasts or thighs
• 2 tablespoons olive oil
• Juice of 1 lemon
• 2 garlic cloves, minced
• 1 teaspoon dried oregano (or Italian seasoning)
• Salt and pepper to taste
• Optional: a pinch of chili flakes for a little heat

How to make it:

1. In a bowl or zip-top bag, mix the olive oil, lemon juice, garlic, oregano, salt, pepper, and chili flakes if using.
2. Add the chicken and coat it well in the marinade. Let it sit for at least 30 minutes (or up to 8 hours in the fridge).
3. Heat your grill or grill pan over medium-high heat.
4. Grill the chicken for about 5–6 minutes per side, or until cooked through and nicely charred on the outside.
5. Let it rest a few minutes before slicing or serving.

Serve with grilled veggies, a fresh salad, or tuck into wraps.

Salmon with Cucumber-Dill Sauce (Serves 2–4)

This dish is light, creamy, and perfect with a side of rice, grilled veggies, or a crisp green salad. Tastes like summer on a plate!

You’ll need:

For the salmon:

• 2–4 salmon fillets (skin-on or skinless)
• 1 tablespoon olive oil
• Salt and black pepper to taste
• Lemon wedges, for serving

For the cucumber-dill sauce:

• 1/2 cup plain Greek yogurt
• 1/2 cucumber, finely grated or chopped
• 1 tablespoon fresh dill, chopped (or 1 tsp dried)
• 1 small garlic clove, minced (optional)
• 1 teaspoon lemon juice
• Salt and pepper to taste

How to make it:

1. Pat the salmon dry and season both sides with salt and pepper.
2. Heat olive oil in a skillet over medium heat. Cook the salmon skin-side down first, about 4–5 minutes per side, or until cooked through and golden.
3. While the salmon cooks, stir together the yogurt, cucumber, dill, garlic (if using), lemon juice, salt, and pepper in a small bowl. Chill if you want it extra cool.
4. Serve the salmon warm or at room temperature with a generous spoonful of the cucumber-dill sauce and a squeeze of lemon on top.

Zucchini Noodles with Cherry Tomatoes & Pesto (Serves 2)

This dish is fast, flavorful, and perfect for when you want pasta vibes without the heaviness. Add grilled shrimp or chicken on top for extra protein!

You’ll need:

• 2 medium zucchinis, spiralized into noodles
• 1 cup cherry tomatoes, halved
• 2 tablespoons pesto (store-bought or homemade)
• 1 tablespoon olive oil
• Salt and black pepper to taste
• Optional: grated Parmesan, pine nuts, or fresh basil for topping

How to make it:

1. Heat the olive oil in a pan over medium heat. Add the zucchini noodles and cook for 2–3 minutes, just until slightly softened (don’t overcook or they’ll get soggy).
2. Add the cherry tomatoes and stir for another minute until just warmed through.
3. Remove from heat and toss with pesto. Season with salt and pepper.
4. Serve immediately, topped with a sprinkle of Parmesan or fresh basil if you like.

Pasta Primavera (Serves 4)

Pasta Primavera is great as a main or side, and easy to tweak with whatever veggies you have on hand.

You’ll need:

• 300g (about 10 oz) pasta (penne, fusilli, or spaghetti work well)
• 1 zucchini, sliced
• 1 bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 1 carrot, thinly sliced or julienned
• 1/2 red onion, thinly sliced
• 2 cloves garlic, minced
• 2–3 tablespoons olive oil
• Salt and black pepper to taste
• Grated Parmesan cheese (optional)
• A handful of fresh basil or parsley for topping

How to make it:

1. Cook the pasta in salted water until al dente, then drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add garlic and red onion, sauté for 1–2 minutes.
3. Add the rest of the vegetables and cook for about 5–7 minutes, until just tender but still bright and crisp.
4. Toss the cooked pasta into the skillet and stir everything together.
5. Season with salt and pepper, and add a splash of pasta water if needed to loosen it up.
6. Serve with fresh herbs and a sprinkle of Parmesan, if you like.

Grilled Veggie Skewers (Serves 4)

These skewers are super versatile… add mushrooms, eggplant, or even halloumi cheese if you like. They’re bright, smoky, and pair well with grilled meat, tofu, or a big salad.

You’ll need:

• 1 zucchini, sliced into thick rounds
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 red onion, cut into wedges
• 1 cup cherry tomatoes
• 1–2 tablespoons olive oil
• 1 teaspoon dried oregano or Italian seasoning
• Salt and pepper to taste
• Wooden or metal skewers (if using wooden, soak them in water for 30 minutes)

How to make it:

1. Prep all the vegetables and place them in a large bowl.
2. Drizzle with olive oil and sprinkle with salt, pepper, and oregano. Toss to coat evenly.
3. Thread the veggies onto skewers, alternating colors and shapes.
4. Preheat your grill or grill pan to medium-high heat.
5. Grill the skewers for about 8–10 minutes, turning occasionally, until the veggies are tender and slightly charred.

Margherita Flatbread (Serves 2–4)

This flatbread is a shortcut to Margherita pizza bliss without the dough-making hassle.

You’ll need:

• 1 flatbread or naan (store-bought or homemade)
• 1–2 tablespoons olive oil
• 1 clove garlic, minced (optional)
• 2–3 fresh tomatoes, thinly sliced
• 100g (about 3.5 oz) fresh mozzarella, sliced
• A few fresh basil leaves
• Salt and black pepper to taste
• Optional: a drizzle of balsamic glaze

How to make it:

1. Preheat your oven to 200°C (400°F) or heat a grill if you prefer that method.
2. Brush the flatbread with olive oil and sprinkle with the minced garlic if using.
3. Arrange the tomato and mozzarella slices over the top. Season with salt and pepper.
4. Bake for 8–10 minutes, or until the cheese is melted and bubbly and the edges are golden.
5. Remove from the oven and top with fresh basil. Drizzle with balsamic glaze if you want a sweet touch.

Vegan Buddha Bowl (Serves 2)

This bowl is loaded with texture, flavor, and plant-based power. It’s great for meal prep, endlessly customizable, and super satisfying without being heavy.

You’ll need:

• 1 cup cooked quinoa, brown rice, or couscous
• 1 cup canned chickpeas, drained and rinsed
• 1/2 avocado, sliced
• 1 cup mixed greens or baby spinach
• 1/2 cup shredded carrots
• 1/2 cup cucumber, sliced
• 1/2 cup red cabbage, shredded
• 1 tablespoon olive oil
• Salt, pepper, and a sprinkle of sesame seeds (optional)

For the dressing:

• 2 tablespoons tahini
• Juice of 1 lemon
• 1 teaspoon maple syrup or honey (optional for a hint of sweetness)
• 1–2 tablespoons water to thin
• A pinch of salt

Swiss Chard and Potatoes (Serves 2–4)

Swiss chard and potatoes is usually served as a side dish, but where I’m from, it’s as a main course. We usually add a couple of boiled eggs on the side for extra protein and call it a meal.

It used to be a struggle meal, nowadays it’s one of the most popular Croatian meals served in almost every restaurant as a must try traditional dish.

You’ll need:

• 3–4 medium potatoes, peeled and cut into chunks
• 1 bunch of Swiss chard, stems removed and leaves chopped
• 2–3 cloves garlic, minced
• 2–3 tablespoons olive oil
• Salt and pepper to taste
• Optional: a squeeze of lemon juice or a sprinkle of chili flakes

How to make it:

1. Boil the potatoes in salted water until fork-tender, about 10–15 minutes. Drain and set aside.
2. In a large pan, heat olive oil over medium heat. Add garlic and sauté for a minute until fragrant.
3. Add the chopped Swiss chard and cook for 4–5 minutes until wilted and tender.
4. Add the cooked potatoes to the pan, season with salt and pepper, and gently stir everything together.
5. Optional: Finish with a drizzle of olive oil, a squeeze of lemon juice, or a sprinkle of chili flakes for extra flavor.