This past summer was filled with cherished memories spent with my family. We gathered together at grandma’s house, where the entire clan would converge for lively dinners on her patio. Grandma’s summer recipes were the highlight – she’d spend hours lovingly preparing vibrant, fresh dishes that celebrated the season’s bounty.
From zesty grilled meats lacquered with tropical glazes to bountiful salads bursting with juicy tomatoes, creamy avocados and cool cucumbers, grandma’s summer spreads were always a kaleidoscope of flavors and colors. Whether it was succulent shrimp skewers with pineapple, light zucchini noodles twirled with garlic, or thick slices of ripe watermelon drizzled with tangy feta, each recipe was an eagerly awaited delight. Her cooking brought us together and her summer dishes will forever be intertwined with memories of quality time with family.
1. Caprese Chicken with Balsamic Glaze
Juicy chicken breasts topped with fresh tomatoes, melted mozzarella, and a tangy-sweet balsamic reduction, a flavor explosion of Italian summer goodness!
Ingredients:
- Chicken breasts
- Roma tomatoes
- Fresh mozzarella
- Balsamic vinegar
- Olive oil
- Basil leaves
- Salt and pepper
- Pound chicken breasts to an even thinness. Season with salt, pepper, and Italian seasoning.
- Cook chicken in an oven-safe skillet over medium-high heat for 5-6 minutes per side until cooked through.
- In a small saucepan, simmer balsamic vinegar for 8-10 minutes until reduced by half.
- Top chicken with sliced tomatoes, torn basil, and mozzarella slices.
- Broil for 2-3 minutes until cheese is melted.
- Drizzle with balsamic reduction.
Total Cook Time: 25-30 minutes
2. Grilled Lemon Herb Mediterranean Chicken Salad
Light and refreshing with pops of bright lemon, savory chicken, fresh herbs, and the crunch of crisp veggies and nuts all tied together with a zesty dressing.
Ingredients:
- Chicken breasts
- Romaine lettuce
- Cucumber
- Tomatoes
- Kalamata olives
- Feta cheese
- Lemon juice
- Olive oil
- Oregano, parsley, dill
- Marinate chicken in lemon juice, olive oil, garlic, and Mediterranean herbs for 30 mins-1 hour.
- Grill chicken until cooked through, let rest, then slice.
- Make dressing by whisking lemon juice, olive oil, Dijon, salt and pepper.
- In a large bowl, toss lettuce, veggies, feta, olives with half the dressing.
- Top salad with sliced chicken and drizzle remaining dressing over top.
- Garnish with extra herbs.
Total Cook Time: 35-40 minutes (including marinating)
3. Grilled Steak Fajita Bowls
Smoky grilled steak full of southwestern spices, served over a bed of cilantro-lime rice with sizzling peppers and onions – a zesty, satisfying meal in a bowl!
Ingredients:
- Flank steak
- Bell peppers
- Red onion
- Garlic
- Chili powder
- Cumin
- Cilantro
- Limes
- Basmati rice
- Avocado
- Salsa
- Rub steak with chili powder, cumin, garlic, salt and pepper. Let marinate 30 mins.
- Grill steak to desired doneness, let rest then slice into strips.
- In a skillet, sauté sliced peppers and onions until tender.
- Cook rice according to package with lime zest and juice.
- Build bowls with rice, steak, peppers, onions, avocado, salsa and cilantro.
Total Cook Time: 40-45 minutes
4. Zucchini Noodles with Garlic Shrimp
Light yet deeply savory, with zucchini noodles soaking up the garlicky, buttery sauce, and plump, juicy shrimp providing pops of briny sweetness.
Ingredients:
- Zucchini
- Shrimp, peeled and deveined
- Butter
- Garlic
- Red pepper flakes
- Lemon
- Parmesan
- Basil
- Use a spiralizer to make zucchini noodles, patting them dry.
- In a skillet, melt butter with garlic and red pepper over medium heat.
- Add shrimp and sauté for 2-3 minutes until starting to turn pink.
- Add zucchini noodles and toss everything to coat, cooking 2 more minutes.
- Remove from heat and stir in lemon juice, parmesan and basil.
Total Cook Time: 15-20 minutes
5. Grilled Bruschetta Chicken
Garlicky, basil-infused chicken is grilled to perfection and topped with a bright, chunky burst of fresh tomatoes, balsamic, and shaved parmesan.
Ingredients:
- Chicken breasts
- Roma tomatoes
- Balsamic vinegar
- Garlic
- Basil
- Olive oil
- Baguette
- Parmesan cheese
- Pound chicken to an even thickness and season with salt, pepper, garlic and basil.
- Grill chicken over direct heat, turning once, until cooked through.
- In a bowl, toss diced tomatoes with olive oil, balsamic, garlic, salt and pepper.
- Toast or grill baguette slices until crispy.
- Top chicken with bruschetta tomato mixture and shaved parmesan.
- Serve with toasted baguette slices.
Total Cook Time: 30-35 minutes
6. Blackened Salmon with Avocado Salsa
Spicy blackened salmon is cooled by a chunky, creamy avocado salsa bursting with fresh flavors of lime, cilantro and juicy tomatoes.
Ingredients:
- Salmon fillets
- Cajun/blackening seasoning
- Avocados
- Tomatoes
- Red onion
- Jalapeño
- Lime juice
- Cilantro
- Pat salmon dry and season generously with blackening spice blend on both sides.
- In a skillet or grill pan, cook salmon skin-side down first over high heat 3-4 mins per side.
- For salsa, dice avocado, tomato, onion, jalapeño and cilantro.
- Toss with lime juice and salt.
- Serve blackened salmon warm, topped with avocado salsa.
Total Cook Time: 20 minutes
7. Hawaiian BBQ Chicken Kebabs
Sweet and tangy Hawaiian BBQ sauce creates an addictively delicious char-grilled glaze on tender chicken, with pops of juicy pineapple in every bite.
Ingredients:
- Boneless chicken breasts, cubed
- Pineapple chunks
- Red onion
- Bell pepper
- Hawaiian BBQ sauce
- White vinegar
- Brown sugar
- Make sauce by whisking BBQ sauce, vinegar, brown sugar, garlic powder and ginger.
- Marinate chicken in 1/2 the sauce for 30 mins.
- Thread chicken, pineapple, peppers and onions onto skewers.
- Grill kebabs 12-15 mins, turning and basting frequently with reserved sauce.
Total Cook Time: 45 minutes
8. Tomato Burrata Salad
Creamy, decadent burrata is the star, complemented by bright cherry tomatoes, a fruity vinaigrette, fresh basil and a crisp toasted baguette crunch.
Ingredients:
- Burrata cheese
- Cherry tomatoes
- Olive oil
- Red wine vinegar
- Honey
- Basil
- Baguette
- Arugula (optional)
- In a bowl, whisk olive oil, vinegar, honey, salt and pepper to make vinaigrette.
- Halve tomatoes and gently toss with some of the vinaigrette and torn basil.
- Place tomatoes on a platter and nestle burrata in the center.
- Drizzle remaining vinaigrette over top of cheese.
- Serve with toasted baguette slices and arugula if desired.
Total Cook Time: 15 minutes
9. Mango Salsa Chicken
Tender, juicy chicken is topped with a vibrant, fruity mango salsa that adds a bright, refreshing sweetness balanced by savory notes of red onion, jalapeño and lime.
Ingredients:
- Boneless chicken breasts
- Mangoes
- Red onion
- Jalapeño
- Lime juice
- Cilantro
- Salt and pepper
- Pound chicken to an even thinness and season both sides with salt, pepper and cumin.
- Grill or bake chicken until cooked through, about 6-8 minutes per side.
- For the salsa, dice mangoes, red onion, jalapeño (deseeded) and cilantro.
- Toss together with fresh lime juice and salt to taste.
- Top cooked chicken with generous spoonfuls of the mango salsa.
Total Cook Time: 25-30 minutes
10. Summer Vegetable Primavera
Al dente pasta is tossed in a light, bright lemon-herb sauce with a bounty of peak summer veggies like zucchini, asparagus and cherry tomatoes for a fresh, satisfying vegetarian meal.
Ingredients:
- Linguine or fettuccine pasta
- Olive oil
- Garlic
- Lemon zest and juice
- Asparagus, sliced diagonally
- Zucchini, halved and sliced
- Cherry tomatoes, halved
- Basil
- Parmesan
- Cook pasta al dente according to package instructions. Reserve 1/2 cup pasta water.
- In a skillet, sauté garlic in olive oil until fragrant.
- Add asparagus and zucchini and sauté for 2-3 minutes until crisp-tender.
- Add tomatoes, cooked pasta, lemon juice/zest, basil and toss with pasta water to create a light sauce.
- Finish with grated parmesan.
Total Cook Time: 25 minutes
11. Pineapple Shrimp Skewers
Plump, sweet shrimp are grilled to perfection and basted with a tangy teriyaki glaze that gets irresistibly sweet charred bits from the fresh pineapple.
Ingredients:
- Large shrimp, peeled and deveined
- Pineapple chunks
- Red bell pepper
- Green onions
- Teriyaki sauce
- Rice vinegar
- Brown sugar
- Soak wooden skewers in water for 30 mins. Thread shrimp, pineapple, peppers and onions.
- In a small bowl, stir together teriyaki, vinegar and brown sugar to make glaze.
- Grill skewers for 2-3 minutes per side, frequently brushing with the glaze.
- Serve skewers over rice if desired, garnished with extra glaze and green onions.
Total Cook Time: 25-30 minutes
12. Watermelon Feta Salad
Juicy, refreshing watermelon is the star, complemented by briny feta, crisp cucumbers, peppery arugula, and a bright lime vinaigrette that ties all the flavors together.
Ingredients:
- Seedless watermelon, cubed
- Cucumber, diced
- Feta cheese, crumbled
- Arugula or mixed greens
- Lime juice
- Olive oil
- Honey
- Mint leaves
- In a large bowl, gently toss the watermelon, cucumber, feta and greens.
- In a small bowl, whisk together the lime juice, olive oil, honey and salt/pepper for the vinaigrette.
- Drizzle the vinaigrette over the salad and very gently toss to coat.
- Garnish with fresh mint leaves.
Total Cook Time: 15 minutes
13. Greek Chicken Souvlaki Bowls
Tender, lemony grilled chicken souvlaki is paired with fresh veggies like tomatoes and cucumbers, rice or greens, creamy tzatziki sauce and a sprinkle of feta for a refreshing Greek-inspired bowl.
Ingredients:
- Boneless chicken thighs or breasts
- Greek seasoning blend
- Lemon juice and zest
- Cherry tomatoes
- Cucumber
- Red onion
- Tzatziki sauce
- Feta cheese
- Cooked rice or greens
- Marinate chicken in olive oil, lemon juice/zest, Greek seasoning for 30 mins-1 hour.
- Grill or bake chicken until cooked through, about 6-8 minutes per side.
- Prepare tzatziki sauce if making from scratch.
- Build bowls with rice or greens, diced chicken, tomatoes, cukes, onions.
- Top with tzatziki sauce and crumbled feta.
Total Cook Time: 40 minutes
14. Lemon Dill Shrimp Salad Lettuce Wraps
Tender shrimp are tossed in a tangy, creamy lemon-dill sauce and served in crunchy lettuce cups for a light, refreshing low-carb meal packed with bright flavors.
Ingredients:
- Cooked shrimp, chopped
- Mayonnaise
- Lemon juice and zest
- Fresh dill
- Dijon mustard
- Green onions
- Lettuce cups or leaves
- Salt and pepper
- In a bowl, stir together mayo, lemon juice/zest, dill, mustard and green onions.
- Gently fold in the chopped shrimp until coated in the sauce. Season with salt and pepper.
- Spoon shrimp salad mixture into lettuce cups or leaves.
- Garnish with extra dill if desired.
Total Cook Time: 15 minutes
15. BLT Pasta Salad
The classic BLT sandwich is reimagined in this crowd-pleasing pasta salad – crisp bacon, ripe tomatoes, and crunchy romaine are tossed with al dente pasta in a creamy dressing for a flavor-packed dish.
Ingredients:
- Dry pasta (small shapes like penne or rotini)
- Bacon, cooked and crumbled
- Grape or cherry tomatoes, halved
- Romaine lettuce, chopped
- Mayonnaise
- Sour cream or plain Greek yogurt
- White wine vinegar
- Garlic powder
- Salt and pepper
- Cook pasta al dente according to package, drain and rinse with cold water.
- In a large bowl, whisk together mayo, sour cream/yogurt, vinegar and seasonings for dressing.
- Add cooked pasta, bacon, tomatoes and romaine and toss gently to coat in the dressing.
- Refrigerate for 30 mins before serving to allow flavors to blend.
Total Cook Time: 25 minutes (plus chilling)
16. Zucchini Chicken Enchilada Skillet
All the zesty, cheesy enchilada flavors you crave with a lighter, low-carb twist! Sautéed chicken, corn, beans and enchilada sauce are tossed with zucchini noodles for a guilt-free fiesta in a skillet.
Ingredients:
- Boneless chicken breasts, cooked and shredded
- Zucchini noodles
- Red enchilada sauce
- Corn kernels
- Black beans, drained and rinsed
- Shredded cheese (cheddar, monterey jack, etc)
- Diced tomatoes or salsa
- In a large skillet, combine the shredded chicken, zucchini noodles, enchilada sauce, corn and beans.
- Cook over medium heat for 5 minutes, tossing frequently, until heated through.
- Remove from heat and top with shredded cheese. Cover for 2-3 minutes until melted.
- Garnish with diced tomatoes, salsa, cilantro, etc.
Total Cook Time: 20 minutes
17. Grilled Salmon with Mango Salsa
Flaky grilled salmon is taken to new heights with a vibrantly flavored fresh mango salsa bursting with sweetness complemented by red onion, jalapeño and cilantro.
Ingredients:
- Salmon fillets
- Olive oil, salt and pepper
- Mangoes, diced
- Red onion, finely diced
- Jalapeño, seeded and minced
- Lime juice
- Cilantro, chopped
- Pat salmon dry and brush with olive oil, season with salt and pepper.
- Grill salmon fillets over direct high heat for 4-5 minutes per side until opaque throughout.
- In a bowl, gently toss the mango, red onion, jalapeño, lime juice and cilantro to make salsa.
- Serve salmon warm, topped with generous spoonfuls of the mango salsa.
Total Cook Time: 20 minutes
18. Caprese Chicken Burger
Juicy chicken patties are infused with basil and garlic then topped with melty mozzarella, fresh tomatoes, balsamic glaze and crisp arugula for a summery burger packed with caprese flavors.
Ingredients:
- Ground chicken
- Basil, chopped
- Garlic, minced
- Burger buns
- Mozzarella cheese slices
- Roma tomatoes, sliced
- Arugula
- Balsamic glaze
- Mayo or pesto (optional)
- In a bowl, gently mix together ground chicken, basil, garlic and salt/pepper until combined. Form into patties.
- Grill or cook chicken patties until cooked through, topping with mozzarella during last 2 minutes.
- Toast buns if desired.
- Spread mayo or pesto on buns, then layer with arugula, chicken patty, tomato slices and drizzle of balsamic glaze.
Total Cook Time: 25 minutes
19. Shrimp Avocado Salad
Chilled plump shrimp, creamy avocado, crisp veggies and a tangy lemon dressing come together in this light yet satisfying salad that makes an elegant warm weather meal.
Ingredients:
- Cooked shrimp, chilled
- Avocado, diced
- Tomato, diced
- Cucumber, diced
- Red onion, thinly sliced
- Lemon juice
- Olive oil
- Salt, pepper, dill
- In a large bowl, combine shrimp, avocado, tomato, cucumber and onion.
- In a small bowl, whisk together lemon juice, olive oil, salt, pepper and dill for the dressing.
- Pour dressing over shrimp mixture and very gently toss to coat.
- Serve chilled or at room temperature over greens if desired.
Total Cook Time: 15 minutes
20. Chicken Caesar Salad Wraps
The classic flavors of a chicken caesar get a portable twist in these handheld wraps! Grilled chicken, crisp romaine, shaved parmesan and garlicky caesar dressing get wrapped up for a fresh, easy meal.
Ingredients:
- Cooked chicken breasts, sliced
- Romaine lettuce, shredded
- Caesar dressing
- Parmesan cheese, shaved or grated
- Large tortilla or flatbread wraps
- Croutons (optional)
- On a large wrap or tortilla, spread a few tablespoons of caesar dressing down the center.
- Top with a layer of shredded romaine lettuce.
- Add slices of grilled chicken and parmesan shavings.
- Sprinkle with croutons if desired.
- Tightly roll up into a wrap, folding in the sides as you go.
- Slice in half on a diagonal to serve.
Total Cook Time: 10 minutes
21. Taco Salad Bowls
This deconstructed taco salad packs all the zesty, beefy taco flavors into one vibrant, crunchy bowl topped with creamy avocado, shredded cheese, pico de gallo and cool sour cream.
Ingredients:
- Lean ground beef or turkey
- Taco seasoning
- Romaine or iceberg lettuce, shredded
- Tomatoes, diced
- Avocado, diced
- Shredded cheddar or Mexican blend cheese
- Sour cream
- Tortilla chips or strips
- In a skillet over medium-high heat, cook the ground beef until browned and crumbled. Drain excess fat.
- Stir in taco seasoning and 1/4 cup water. Simmer for 2-3 minutes until thickened.
- In large bowls, layer the shredded lettuce, seasoned taco meat, diced tomatoes, avocado and shredded cheese.
- Top with dollops of sour cream and crushed tortilla chips.
Total Cook Time: 20 minutes
22. Pesto Shrimp and Zucchini Skewers
Herb-loaded basil pesto is the star sauce coating zucchini and shrimp that get charred on the grill, creating an irresistibly bright and savory combo.
Ingredients:
- Jumbo shrimp, peeled and deveined
- Zucchini, cut into 1-inch rounds
- Prepared basil pesto
- Lemon wedges
- Soak wooden skewers in water for 30 minutes.
- Thread shrimp and zucchini rounds alternately on skewers.
- Brush or toss skewers generously with the basil pesto until well-coated.
- Grill over direct heat for 2-3 minutes per side until shrimp is opaque and zucchini has grill marks.
- Squeeze fresh lemon juice over the skewers before serving.
Total Cook Time: 20 minutes
23. Cucumber Tomato Avocado Salad
Simple, fresh summer produce shines in this vibrant, palate-cleansing salad with a bright lemon vinaigrette tying together the cool cucumber, juicy tomatoes and buttery avocado.
Ingredients:
- English cucumber, chopped
- Cherry or grape tomatoes, halved
- Avocado, diced
- Red onion, thinly sliced
- Lemon juice
- Olive oil
- White wine vinegar
- Salt, pepper, dill
- In a large bowl, gently toss together the chopped cucumber, tomatoes, avocado and red onion slices.
- In a small bowl, whisk together the lemon juice, olive oil, white wine vinegar, salt, pepper and dill.
- Pour the vinaigrette over the salad and toss gently to coat.
- Refrigerate for 30 minutes before serving to allow flavors to blend.
Total Cook Time: 10 minutes (plus chilling)
24. Grilled Pineapple Teriyaki Chicken Skewers
The sweet-savory teriyaki glaze creates an irresistible char on the chicken, while the grilled pineapple adds bursts of caramelized tropical flavor for a Hawaiian twist on kabobs.
Ingredients:
- Boneless, skinless chicken breasts, cubed
- Pineapple chunks
- Red bell pepper, cubed
- Red onion, cubed
- Teriyaki sauce
- Rice vinegar
- Brown sugar
- Sesame seeds
- Cooked rice (optional)
- Soak wooden skewers in water for 30 minutes. Thread chicken, pineapple, peppers and onions alternately.
- In a bowl, whisk together teriyaki sauce, rice vinegar and brown sugar to make the glaze.
- Grill skewers for 12-15 minutes, turning occasionally and basting frequently with the teriyaki glaze.
- Sprinkle with sesame seeds and serve over rice if desired, with extra glaze for drizzling.
Total Cook Time: 30 minutes
25. Grilled Bruschetta Salmon
Tender grilled salmon is topped with a vibrant, fresh bruschetta topping loaded with juicy tomatoes, garlic, basil and a tangy balsamic glaze for a light yet satisfying summer meal.
Ingredients:
- Salmon fillets
- Olive oil, salt and pepper
- Roma tomatoes, diced
- Red onion, finely diced
- Garlic, minced
- Balsamic vinegar
- Fresh basil, julienned
- Brush salmon with olive oil and season with salt and pepper.
- Grill salmon over direct heat for 4-5 minutes per side until opaque throughout.
- In a bowl, gently toss the diced tomatoes, red onion, garlic, basil and a drizzle each of olive oil, balsamic vinegar, salt and pepper.
- Let bruschetta mixture sit for 10 minutes for flavors to meld.
- Top grilled salmon with the bruschetta topping.
- Drizzle any remaining balsamic over the top.
Total Cook Time: 25 minutes
Conclusion
Those long summer evenings spent lingering around grandma’s table, savoring her vibrant creations and laughing with family, will forever be etched in my heart. The love she poured into every dish was tangible in each bright, bold bite.
Grandma’s summer recipes were so much more than just meals – they were a storytelling of her persistence in the kitchen, her pride in nourishing her loved ones, and her deep appreciation for quality ingredients. With each forkful, we tasted the very essence of her spirit. Her legacy lies in the lasting memories created while gathered around those summer dinners, united by her delicious labor of love.