Our Favorite Summer Recipes

Summer has officially arrived – Get ready to savor the flavors of the season with some of our favorite summer recipes that are sure to become your go-to favorites for warm-weather gatherings and al fresco dining.

The featured recipes come from one of our favorite food bloggers and photographers, RealFoodwithSarah! Her recipes are a delightful blend of creativity, flavors, and beautiful presentation. From comforting classics with a twist to innovative dishes that push the boundaries, each recipe is meticulously crafted with detailed instructions and helpful tips. Whether you’re a seasoned chef or a kitchen novice, Sarah’s recipes are accessible and guaranteed to impress.

Follow some of our favorite summer recipes below and find helpful tips and even more food inspiration here.

Prosciutto, Burrata and Grilled Peach Salad

This Prosciutto, Burrata, and Grilled Peach Salad is perfect for Summer parties. Sweet peaches and salty prosciutto pair perfectly with the creamy burrata. Serve over arugula or your favorite greens for a delicious meal.

INGREDIENTS

• 1 ball burrata cheese
• 2 peaches, cut in half and pitted
• 4-6 slices proscuitto
• 1 tablespoon olive oil
• salt and black pepper, to taste
• ¼ cup balsamic vinegar*
• 1 tablespoon honey*
• 1 package arugula

INSTRUCTIONS

1. Heat a grill to medium-high heat. Brush each peach with ¼ teaspoon of olive oil.
2. Place peaches cut side down on the grill and cook for 4-5 minutes, flip and cook for an additional 4-5 minutes.
3. Meanwhile, add balsamic vinegar and honey to a small saucepan and bring to a boil over medium-high heat.
4. Once boiling, reduce the heat and simmer until it is reduced by ½. Turn off the heat and allow it to cool for a few minutes.
5. Remove peaches from the grill and place on a platter full of arugula. Top with ball of burrata and prosciutto slices.
6. Season with salt and pepper. Drizzle everything with the remaining olive oil and the balsamic glaze. Serve and enjoy!

Garlic Butter Mussels in White Wine Sauce

Enjoy this simple yet delicious Garlic Butter Mussels in White Wine Sauce recipe! Ready to eat in just 30 minutes, it’s the perfect elegant dish for a weeknight meal or casual gathering with friends.

INGREDIENTS

• 2 pounds of cleaned mussels
• 2-3 tablespoons butter
• 1 shallot, diced
• 2-3 garlic cloves, chopped or minced
• ½ cup dry white wine
• 1 cup seafood or chicken broth
• Salt to taste
• ¼ cup fresh parsley, chopped
• ½ lemon, juiced
• Lemon wedges for serving

INSTRUCTIONS

1. Melt 1 tablespoon of butter in a large pot or Dutch oven over medium-high heat.
2. Add the shallot and garlic and cook for about 3 minutes.
3. Pour in the wine and broth.
4. Add the cleaned mussels to the pot and turn the heat to medium-low.
5. Cover and let the mussels steam for 6-8 minutes or until they have opened up.
6. Add in another 2 tablespoons of butter, salt to taste, chopped parsley and squeeze in some lemon juice.
7. Stir and turn off the heat. Transfer to a large bowl with the liquid.
8. Serve with crusty bread for dipping and extra lemon wedges.

Italian Tomato Salad

This Italian Tomato Salad is prepared with fresh beefsteak tomatoes, red onion, fresh herbs, and a delicious vinegar dressing. Enjoy this refreshing summer salad as a light appetizer, snack, or side dish.

INGREDIENTS

• 3 beefsteak or heirloom tomatoes, cut into wedges
• ½ red onion, sliced
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh basil, torn or chopped
• 3 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 garlic cloves, minced

INSTRUCTIONS

1. Begin by preparing your ingredients: cut the tomatoes into wedges, slice the onion, chop the parsley, and tear or chop the basil. Add the tomatoes, onion, and herbs to a large bowl.
2. In a small bowl add the olive oil, red wine vinegar, salt, black pepper, and garlic. Mix to combine.
3. Pour the dressing over the salad, toss, and enjoy!

Air Fryer Caprese Chicken

This 30-minute Air Fryer Caprese Chicken is the perfect end-of-summer dish. Ripe tomatoes, fresh mozzarella and simple basil and spinach pesto top chicken breasts and pair great with your favorite pasta for a meal everyone will love!

INGREDIENTS

Chicken

• 4 chicken breasts, thin sliced or pounded to even thickness
• 1 tablespoon extra virgin olive oil
• ½ lemon, juiced
• 2 garlic cloves, minced
• Salt and black pepper to taste
• 8 ounces fresh mozzarella, cut into 8 even pieces
• 1-2 vine-ripened tomatoes, cut into 8 even slices

Pesto Sauce

• 1 cup fresh basil, packed
• 1 cup fresh spinach
• ½ cup extra virgin olive oil
• ½ lemon, juiced
• 2 garlic cloves
• Salt and black pepper, to taste

INSTRUCTIONS

1. Marinate the chicken breasts in olive oil, lemon juice, garlic cloves, salt and pepper while you prep the rest of the ingredients.
2. Preheat the air fryer to 375 degrees F. Once preheated, add the chicken to the air fryer basket and cook for 15-20 minutes.
3. Meanwhile, make the pesto sauce by combining all of the ingredients in a blender or food processor and pulse until the mixture is smooth.
4. Remove the chicken from the air fryer and top each breast with 2 slices of tomato and 2 slices of mozzarella.
5. Place the chicken back in the air fryer or oven and cook for an additional 8-10 minutes until cheese is melted and chicken is cooked through (internal temperature should read 165 degrees F).
6. Top the chicken breasts with about two tablespoons of pesto sauce. Serve immediately and enjoy!

Mediterranean Lemon Orzo Salad

This Mediterranean Lemon Orzo Salad is super easy to make and filled with a ton of fresh flavors. It’s the perfect side dish for any dinner, Summer BBQ or party.

INGREDIENTS

• 16 ounces uncooked orzo
• ½ English cucumber, diced
• ½ small red onion, diced
• ½ cup Kalamata olives, Castelvetrano green olives or a mix
• ½ cup crumbled feta cheese
• ½ cup sliced pepperoncini from a jar
• 1 (15 ounce) can of chickpeas, drained and rinsed
• ¼ cup fresh parsley, roughly chopped
• 1 lemon, juiced
• ¼ cup extra virgin olive oil
• salt and black pepper, to taste

INSTRUCTIONS

1. Cook the orzo in a large saucepan, according to package instructions. Drain the orzo then rinse thoroughly in a strainer with cold water.  Transfer pasta to a large mixing bowl.
2. Add the remaining ingredients, aside from lemon juice, olive oil, salt and pepper, to the bowl with the orzo. Pour in lemon juice and olive oil and season with salt and black pepper, about 1 teaspoon of each.
3. Toss the salad and serve immediately.

Blueberry Lemon Tart

This summer Blueberry Lemon Tart is sweet, tangy and made with an easy shortbread crust. You’ll love this dessert for the 4th of July, Labor Day and summer BBQs.

INGREDIENTS

CRUST

• 1 ½ cups flour, sifted
• ¼ cup brown sugar
• ¾ cup coconut oil, melted
• ¼ teaspoon salt

FILLING

• 12 ounces frozen blueberries, defrosted
• ½ cup maple syrup
• ¼ cup brown sugar
• 1 teaspoon vanilla extract
• ¼ cup lemon juice
• 1 tablespoon lemon zest
• ½ cup coconut cream
• 3 egg yolks
• ½ cup flour, sifted

INSTRUCTIONS

CRUST

1. Preheat oven to 350 degrees F and grease an 8-inch tart pan or pie dish with cooking spray or line with parchment paper.
2. Combine ingredients for the crust in a bowl and stir until no clumps remain.
3. Add the crust to the pie dish and use your fingers to spread evenly on the bottom and up the side of the pie dish.
4. Bake for 10-12 minutes, remove from the oven and let cool on a wire rack while you make the filling.

FILLING

1. Add all of the filling ingredients, aside from the flour into a food processor or blender. Blend for 1-2 minutes until smooth.
2. Place a mesh strainer over a medium-sized bowl and pour the blueberry mixture into the strainer to remove the blueberry skins. Fold in a ½ cup of sifted flour.
3. Pour filling over the crust and bake for 15-20 minutes or until the filling is set on the outside but still jiggly in the middle. Remove the tart from the oven and let cool for 30 minutes then place in the fridge for at least 4 hours or ideally overnight.
4. Cut into slices, top with whipped cream if desired, and enjoy!

Frozen Strawberry Moscow Mule with Mint

Sweet and spicy strawberry moscow mules made with fresh mint and frozen strawberries are the perfect slushie drinks to help you cool down in the summer heat. Just make two or a pitcher to share!

INGREDIENTS

• 2 cups frozen strawberries
• 3 ounces vodka
• 2 limes juiced
• 1 ½ cups ginger beer
• 5-6 mint leaves

INSTRUCTIONS

1. Add all of the ingredients to a blender and blend on high until smooth.
2. Pour into two cocktail glasses and serve with a lime wedge and mint garnish.

What better spot for a summer drink than your own home bar? Check out some of our home bar inspiration here.

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With our favorite summer recipes, courtesy of Real Food with Sarah, at your fingertips, you’re ready to embark on a culinary adventure that celebrates the flavors of the season. So grab your apron, embrace the warmth, and let the taste of summer take center stage in your kitchen!