29 Refreshing Summer Dishes to Keep You Cool

Oh, summer—the season of sunshine, backyard barbecues, and, let’s be honest, sweltering days when turning on the oven feels like a crime. If you’re craving meals that are light, vibrant, and refreshingly cool, you’ve come to the right place. We’ve gathered 29 delicious dishes perfect for beating the heat, from no-cook salads to frosty desserts. Dive in and discover your new warm-weather favorites!

Chilled Gazpacho with Fresh Herbs

Perfect for those sweltering summer afternoons when you can’t bear to turn on the stove. You’ll love how this chilled gazpacho delivers vibrant, garden-fresh flavor with zero cooking required.

Ingredients

• 2 pounds vine-ripened heirloom tomatoes, cored and roughly chopped
• 1 English cucumber, peeled and seeded
• 1 red bell pepper, stemmed and seeded
• 1 small red onion, peeled and roughly chopped
• 2 garlic cloves, smashed
• 1/4 cup extra-virgin olive oil
• 2 tablespoons sherry vinegar
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly cracked black pepper
• 1/4 cup fresh basil leaves
• 2 tablespoons fresh chives, finely chopped
• 1 tablespoon fresh tarragon leaves

Instructions

1. Combine the roughly chopped heirloom tomatoes, peeled and seeded English cucumber, stemmed and seeded red bell pepper, peeled and roughly chopped red onion, and smashed garlic cloves in a high-powered blender.
2. Blend the vegetable mixture on high speed for exactly 45 seconds, until completely smooth and no fibrous pieces remain.
3. Add the extra-virgin olive oil, sherry vinegar, fine sea salt, and freshly cracked black pepper to the blended base.
4. Pulse the mixture 5-6 times to incorporate the seasonings while maintaining a slightly textured consistency.
5. Strain the gazpacho through a fine-mesh sieve into a large bowl, pressing firmly with a rubber spatula to extract all liquid.
6. Discard the remaining pulp and cover the strained soup tightly with plastic wrap.
7. Chill the gazpacho in the refrigerator for at least 4 hours, or until the temperature reaches 40°F.
8. While the soup chills, stack the fresh basil leaves, roll them tightly, and slice crosswise into fine ribbons.
9. Combine the basil chiffonade with the finely chopped fresh chives and fresh tarragon leaves in a small bowl.
10. Ladle the chilled gazpacho into serving bowls and garnish generously with the fresh herb mixture.

Velvety smooth with a bright acidity that wakes up your palate, this gazpacho delivers refreshing cucumber notes followed by sweet tomato finish. The herb garnish adds aromatic complexity that elevates each spoonful. For a stunning presentation, serve in clear glass bowls to showcase the vibrant red color.

Grilled Citrus Salmon with Avocado Salsa

Diving into summer flavors doesn’t get much better than this vibrant dish. You’ll love how the bright citrus perfectly balances the rich salmon, while the creamy avocado salsa adds that fresh finish we all crave. It’s seriously restaurant-quality but totally achievable in your own kitchen.

Ingredients

– 4 (6-ounce) wild-caught salmon fillets, skin-on
– 2 tablespoons extra virgin olive oil
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– 2 large navel oranges, zested and juiced
– 1 large lime, zested and juiced
– 2 ripe Hass avocados, diced
– ¼ cup finely diced red onion
– 2 tablespoons chopped fresh cilantro
– 1 small jalapeño, seeded and minced

Instructions

1. Preheat your grill to medium-high heat (400°F) and lightly oil the grates.
2. Pat the salmon fillets completely dry with paper towels and brush both sides with olive oil.
3. Season the salmon evenly with sea salt and black pepper on all surfaces.
4. Combine the orange zest, orange juice, lime zest, and lime juice in a small bowl to create the citrus marinade.
5. Brush half of the citrus mixture over the top of each salmon fillet, reserving the remaining liquid.
6. Place the salmon skin-side up on the preheated grill and close the lid.
7. Grill for 4-5 minutes until the flesh releases easily from the grates.
8. Carefully flip the salmon using a thin metal spatula and grill skin-side down for another 4-5 minutes.
9. Check for doneness by inserting a fork – the flesh should flake easily but remain moist.
10. While the salmon grills, combine the diced avocado, red onion, cilantro, and minced jalapeño in a medium bowl.
11. Pour the reserved citrus mixture over the avocado salsa and gently fold to combine.
12. Remove the salmon from the grill and let rest for 2 minutes before serving.
13. Top each salmon fillet with a generous portion of the avocado salsa.

Nothing beats the contrast between the perfectly charred, flaky salmon and that bright, creamy salsa. The citrus really penetrates the fish, creating layers of flavor that make each bite exciting. Try serving it over cilantro-lime rice or with grilled asparagus for a complete meal that’ll impress everyone at your table.

Watermelon and Feta Salad with Mint

Craving something refreshing that balances sweet and savory perfectly? This watermelon and feta salad with mint is your answer. You’ll love how the juicy watermelon plays against the salty feta, all brightened up with fresh mint.

Ingredients

– 4 cups seedless watermelon, cut into 1-inch cubes
– 6 ounces high-quality feta cheese, crumbled
– ¼ cup fresh mint leaves, thinly sliced
– 2 tablespoons extra virgin olive oil
– 1 tablespoon freshly squeezed lime juice
– ¼ teaspoon flaky sea salt
– ⅛ teaspoon freshly cracked black pepper

Instructions

1. Place the watermelon cubes in a large mixing bowl.
2. Crumble the feta cheese directly over the watermelon.
3. Sprinkle the thinly sliced mint leaves evenly across the salad.
4. Drizzle the extra virgin olive oil over the ingredients.
5. Squeeze the fresh lime juice directly over the salad.
6. Season with flaky sea salt and freshly cracked black pepper.
7. Gently toss the salad with clean hands or salad tongs for exactly 15 seconds to combine without crushing the watermelon.
8. Transfer the salad to a serving platter immediately after tossing.
9. Let the salad rest at room temperature for 5 minutes to allow the flavors to meld.

You’ll notice how the salt draws out the watermelon’s natural juices, creating a light dressing. The cool, crisp watermelon contrasts beautifully with the creamy, briny feta, while the mint adds a refreshing finish. Try serving it alongside grilled chicken or as a bright starter for summer dinners.

Zucchini Noodles with Lemon Basil Pesto

You know those days when you want something fresh, vibrant, and ready in minutes? Yeah, zucchini noodles with lemon basil pesto are your answer—light, zesty, and perfect for a quick, healthy meal that doesn’t skimp on flavor.

Ingredients

• 4 medium zucchini, spiralized into 1/8-inch noodles
• 2 cups fresh basil leaves, packed
• 1/3 cup extra-virgin olive oil
• 1/4 cup toasted pine nuts
• 2 cloves garlic, minced
• 1/4 cup grated Parmigiano-Reggiano cheese
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly cracked black pepper

Instructions

1. Combine basil leaves, toasted pine nuts, minced garlic, and grated Parmigiano-Reggiano cheese in a food processor.
2. Pulse the mixture 5-7 times until coarsely chopped, scraping down the sides with a spatula to ensure even texture.
3. With the processor running on low speed, slowly drizzle in extra-virgin olive oil through the feed tube until emulsified, about 30 seconds.
4. Add fresh lemon juice, lemon zest, fine sea salt, and freshly cracked black pepper to the food processor.
5. Pulse 3-4 times until just incorporated, being careful not to over-process and oxidize the basil.
6. Transfer the pesto to a small bowl and set aside at room temperature to allow flavors to meld.
7. Place spiralized zucchini noodles in a large colander and sprinkle with 1/2 teaspoon fine sea salt.
8. Toss gently and let drain for 10 minutes to release excess moisture, which prevents watery sauce.
9. Pat zucchini noodles dry with paper towels, pressing lightly to remove remaining liquid.
10. Heat a large skillet over medium heat for 2 minutes until warm but not smoking.
11. Add zucchini noodles to the skillet and sauté for 2-3 minutes, tossing frequently until just warmed through but still al dente.
12. Remove skillet from heat and immediately fold in prepared lemon basil pesto until noodles are evenly coated.
13. Divide among serving plates and garnish with additional grated Parmigiano-Reggiano cheese and toasted pine nuts.

Generously coated in that bright pesto, these zucchini noodles offer a satisfying al dente bite with none of the heaviness of traditional pasta. The lemon zest cuts through the richness while the basil provides an herbaceous freshness that lingers. For a stunning presentation, top with seared scallops or grilled shrimp to turn this simple dish into an elegant main course.

Mango and Chicken Lettuce Wraps

Tired of the same old dinner routine? These mango and chicken lettuce wraps are exactly what you need to shake things up. They’re fresh, flavorful, and come together in no time at all.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into ½-inch dice
• 2 tbsp avocado oil
• 1 large ripe mango, peeled and cut into ¼-inch dice
• ¼ cup finely diced red onion
• 2 tbsp freshly chopped cilantro
• 1 tbsp freshly squeezed lime juice
• 1 tsp fish sauce
• ½ tsp red pepper flakes
• 8 large butter lettuce leaves, carefully separated
• ¼ cup toasted peanuts, roughly chopped

Instructions

1. Pat the diced chicken thighs completely dry with paper towels to ensure proper browning.
2. Heat avocado oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Add the chicken in a single layer, working in batches if necessary to avoid overcrowding.
4. Cook the chicken undisturbed for 3 minutes to develop a golden-brown crust on one side.
5. Flip each piece of chicken and continue cooking for another 3 minutes until cooked through.
6. Transfer the cooked chicken to a medium mixing bowl and let it cool for 5 minutes.
7. Add the diced mango, red onion, and chopped cilantro to the bowl with the chicken.
8. In a small bowl, whisk together the lime juice, fish sauce, and red pepper flakes until fully combined.
9. Pour the dressing over the chicken and mango mixture and toss gently to coat evenly.
10. Arrange the butter lettuce leaves on a serving platter, cupped side up.
11. Spoon the chicken and mango mixture evenly among the lettuce leaves.
12. Sprinkle the toasted peanuts over the filled lettuce wraps just before serving.

Don’t be surprised when these become your new go-to weeknight meal. The cool, crisp lettuce provides the perfect contrast to the warm, savory chicken and sweet mango chunks. For an extra kick, serve them with a side of sriracha for those who like it spicy.

Caprese Skewers with Balsamic Glaze

Unexpectedly elegant yet incredibly simple, these Caprese skewers are perfect for when you need something impressive but don’t want to spend hours in the kitchen. You’ll love how the fresh ingredients come together with that sweet-tangy balsamic glaze. They’re basically summer on a stick!

Ingredients

– 1 pound fresh mozzarella ciliegine (cherry-sized balls)
– 1 pint heirloom cherry tomatoes, preferably mixed varieties
– 1 bunch fresh basil leaves, preferably Genovese
– 1/2 cup high-quality balsamic vinegar
– 2 tablespoons raw honey
– 1/4 cup extra virgin olive oil
– 1 teaspoon flaky sea salt
– 1/2 teaspoon freshly cracked black pepper

Instructions

1. Arrange 12 (6-inch) bamboo skewers on a clean work surface.
2. Thread one mozzarella ciliegine onto the first skewer, followed by one basil leaf folded in half, then one cherry tomato.
3. Repeat the threading pattern with remaining skewers until all components are used.
4. Place completed skewers on a parchment-lined baking sheet in a single layer.
5. Combine 1/2 cup balsamic vinegar and 2 tablespoons raw honey in a small saucepan over medium heat.
6. Bring the mixture to a gentle simmer, then reduce heat to maintain a low bubble.
7. Cook the balsamic reduction for 8-10 minutes until it coats the back of a spoon and has reduced by half.
8. Remove the reduction from heat and let it cool to room temperature, about 15 minutes.
9. Drizzle 1/4 cup extra virgin olive oil evenly over the arranged skewers.
10. Sprinkle 1 teaspoon flaky sea salt and 1/2 teaspoon freshly cracked black pepper over the skewers.
11. Drizzle the cooled balsamic reduction in a zigzag pattern across all skewers.
12. Let the skewers rest at room temperature for 5 minutes to allow flavors to meld.

Really, the beauty of these skewers lies in that perfect textural contrast between the creamy mozzarella and the juicy tomato pop. That sweet-tangy balsamic reduction cuts through the richness beautifully. Try serving them alongside grilled proteins or as part of an antipasto platter for your next gathering.

Cool Cucumber and Dill Potato Salad

Just when you think potato salad can’t get any better, this cool cucumber version comes along. You’re going to love how the crisp cukes and fresh dill transform the classic picnic staple. It’s the perfect side dish for those warm summer gatherings when you want something refreshing.

Ingredients

– 2 pounds Yukon Gold potatoes, peeled and quartered
– 1 English cucumber, thinly sliced
– 1/2 cup finely chopped red onion
– 1/4 cup fresh dill fronds, roughly chopped
– 3/4 cup full-fat Greek yogurt
– 1/4 cup extra virgin olive oil
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon Dijon mustard
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon freshly cracked black pepper

Instructions

1. Place the quartered Yukon Gold potatoes in a large stockpot and cover with cold water by 2 inches.
2. Bring the water to a rolling boil over high heat, then reduce to a gentle simmer.
3. Cook the potatoes for 12-15 minutes until they are fork-tender but not falling apart.
4. Drain the potatoes thoroughly in a colander and spread them in a single layer on a baking sheet to cool completely, about 30 minutes.
5. While the potatoes cool, combine the Greek yogurt, extra virgin olive oil, lemon juice, and Dijon mustard in a medium mixing bowl, whisking until emulsified.
6. Fold the thinly sliced English cucumber, finely chopped red onion, and roughly chopped fresh dill fronds into the dressing mixture.
7. Cut the cooled potatoes into 1/2-inch cubes using a sharp chef’s knife.
8. Gently fold the potato cubes into the cucumber-dill mixture until evenly coated.
9. Season the salad with fine sea salt and freshly cracked black pepper, adjusting to your preference.
10. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.

Let this salad chill thoroughly before serving—the cool temperature really makes the cucumber shine. The creamy yogurt dressing clings beautifully to each potato cube while the cucumber stays wonderfully crisp. Try serving it alongside grilled salmon or as part of a picnic spread with crusty bread.

Tomato and Peach Burrata Salad

A perfectly ripe tomato and juicy peach might just be summer’s best pairing, especially when tossed with creamy burrata and a zesty vinaigrette. You’ll love how the sweet, tangy, and savory flavors come together in this no-fuss salad. It’s the kind of dish that feels fancy but comes together in minutes.

Ingredients

• 2 large heirloom tomatoes, sliced into 1/4-inch thick rounds
• 2 ripe yellow peaches, pitted and sliced into 1/4-inch thick wedges
• 8 ounces fresh burrata cheese
• 1/4 cup extra-virgin olive oil
• 2 tablespoons aged balsamic vinegar
• 1 teaspoon flaky sea salt
• 1/2 teaspoon freshly cracked black pepper
• 1/4 cup fresh basil leaves, torn

Instructions

1. Arrange the heirloom tomato slices and peach wedges in an alternating pattern on a large serving platter.
2. Place the burrata cheese in the center of the platter, then gently tear it open with your hands to expose the creamy interior.
3. Drizzle the extra-virgin olive oil evenly over the tomatoes, peaches, and burrata.
4. Pour the aged balsamic vinegar in a thin stream over the entire salad.
5. Sprinkle the flaky sea salt and freshly cracked black pepper uniformly across the ingredients.
6. Scatter the torn basil leaves over the top just before serving to maintain their vibrant color and aroma.

But the real magic happens when you take that first bite—the creamy burrata mingles with the juicy peaches and tomatoes, while the basil adds a fresh, aromatic finish. Serve it alongside grilled bread to soak up every last drop of the dressing, or top with prosciutto for a salty twist.

Coconut Lime Shrimp Tacos

Sometimes you just need a dinner that feels like a tropical vacation without leaving your kitchen. These coconut lime shrimp tacos deliver that perfect balance of creamy, zesty, and fresh flavors in every bite. You’ll love how quickly they come together for a weeknight meal that tastes anything but ordinary.

Ingredients

– 1 lb wild-caught large shrimp, peeled and deveined
– 1/2 cup full-fat coconut milk
– 2 tbsp freshly squeezed lime juice
– 1 tsp lime zest
– 2 cloves garlic, microplaned
– 1 tsp freshly grated ginger
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper
– 2 tbsp avocado oil
– 8 small corn tortillas
– 1 cup shredded red cabbage
– 1/4 cup chopped fresh cilantro
– 1 ripe avocado, sliced
– Lime wedges for serving

Instructions

1. Pat the shrimp completely dry with paper towels to ensure proper searing.
2. In a medium bowl, combine coconut milk, lime juice, lime zest, microplaned garlic, grated ginger, smoked paprika, and cayenne pepper.
3. Add the shrimp to the marinade, tossing to coat evenly, and let rest for exactly 15 minutes at room temperature.
4. Heat a large cast-iron skillet over medium-high heat until droplets of water sizzle and evaporate immediately.
5. Add avocado oil to the hot skillet and swirl to coat the surface evenly.
6. Remove shrimp from marinade, shaking off excess liquid, and arrange in a single layer in the skillet.
7. Cook shrimp for 2 minutes per side until they curl tightly and develop a golden-brown crust.
8. Transfer cooked shrimp to a clean plate using tongs.
9. Warm corn tortillas in the same skillet for 30 seconds per side until pliable and lightly toasted.
10. Assemble tacos by placing shrimp in warmed tortillas and topping with shredded red cabbage.
11. Garnish with chopped cilantro and avocado slices.
12. Serve immediately with lime wedges for squeezing over the top.

Perfectly balanced between creamy coconut and bright lime, these tacos offer a delightful contrast of textures from the crispy shrimp to the crunchy cabbage. The vibrant colors make them as beautiful to look at as they are delicious to eat—try serving them with a spicy mango salsa for an extra tropical twist that’ll transport your taste buds straight to the beach.

Chilled Soba Noodle Salad with Sesame Dressing

Vibrant, refreshing, and perfect for those warm days when you want something satisfying but light, this chilled soba noodle salad comes together with minimal effort. You’ll love the nutty sesame dressing that coats every strand, making it an ideal make-ahead lunch or dinner. It’s the kind of dish that feels both nourishing and indulgent.

Ingredients

– 8 ounces dried soba noodles
– 1 tablespoon toasted sesame oil
– 2 tablespoons unseasoned rice vinegar
– 1 tablespoon tamari
– 1 teaspoon freshly grated ginger root
– 1 garlic clove, microplaned
– 1 tablespoon toasted white sesame seeds
– 2 scallions, thinly sliced on the bias
– 1 English cucumber, julienned
– 1 large carrot, julienned
– ¼ cup fresh cilantro leaves

Instructions

1. Bring 4 quarts of water to a rolling boil in a large stockpot.
2. Add soba noodles and cook for 5-6 minutes until al dente, stirring occasionally to prevent sticking.
3. Immediately drain noodles and rinse under cold running water for 1 minute to stop the cooking process.
4. Toss rinsed noodles with 1 tablespoon toasted sesame oil to prevent clumping.
5. In a small mixing bowl, whisk together 2 tablespoons unseasoned rice vinegar, 1 tablespoon tamari, 1 teaspoon freshly grated ginger root, and 1 microplaned garlic clove until fully emulsified.
6. Pour dressing over chilled soba noodles and toss thoroughly to coat every strand.
7. Add 1 tablespoon toasted white sesame seeds, 2 thinly sliced scallions, 1 julienned English cucumber, and 1 julienned carrot to the noodle mixture.
8. Gently fold all ingredients together until evenly distributed.
9. Refrigerate salad for at least 30 minutes to allow flavors to meld and noodles to chill completely.
10. Just before serving, garnish with ¼ cup fresh cilantro leaves.

Zesty and satisfying, the chewy soba noodles provide the perfect textural contrast to the crisp julienned vegetables. The sesame dressing clings beautifully to each component, creating layers of umami depth with every bite. For an elegant presentation, serve in individual bowls topped with extra sesame seeds and a sprinkle of togarashi for those who enjoy a subtle heat.

Grilled Vegetable and Quinoa Salad

Keeping things fresh and vibrant, this grilled vegetable and quinoa salad is exactly what you need when you want something satisfying yet light. You’ll love how the smoky char from the grill pairs with the nutty quinoa and tangy dressing. It’s the perfect make-ahead meal that actually gets better as it sits.

Ingredients

– 1 cup tri-color quinoa, rinsed thoroughly
– 2 cups filtered water
– 1 medium zucchini, sliced into ½-inch rounds
– 1 medium yellow squash, sliced into ½-inch rounds
– 1 large red bell pepper, seeded and quartered
– 1 medium red onion, sliced into ½-inch thick rounds
– 3 tablespoons extra virgin olive oil, divided
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon Dijon mustard
– ¼ cup chopped fresh basil leaves
– 2 ounces crumbled feta cheese
– Kosher salt and freshly ground black pepper

Instructions

1. Rinse 1 cup tri-color quinoa under cold running water for 1 minute to remove saponins.
2. Combine rinsed quinoa and 2 cups filtered water in a medium saucepan.
3. Bring quinoa to a boil over high heat, then reduce heat to low and cover.
4. Simmer quinoa for 15 minutes until all water is absorbed and grains show little tails.
5. Remove quinoa from heat and let stand covered for 10 minutes to steam.
6. Fluff quinoa with a fork and spread on a baking sheet to cool completely.
7. Preheat grill to medium-high heat (400°F).
8. Brush zucchini rounds, yellow squash rounds, bell pepper quarters, and onion rounds with 1 tablespoon olive oil.
9. Season vegetables generously with kosher salt and freshly ground black pepper.
10. Grill vegetables for 4-5 minutes per side until tender with distinct grill marks.
11. Transfer grilled vegetables to a cutting board and let rest for 5 minutes.
12. Chop grilled vegetables into bite-sized pieces while still warm.
13. Whisk together remaining 2 tablespoons olive oil, lemon juice, and Dijon mustard in a small bowl.
14. Combine cooled quinoa, chopped grilled vegetables, and dressing in a large mixing bowl.
15. Gently fold in chopped fresh basil and crumbled feta cheese.
16. Season final salad with additional kosher salt and freshly ground black pepper if needed.

A beautiful harmony of textures awaits—the quinoa provides a delicate chew while the grilled vegetables offer both tender and slightly crisp bites. That smoky char from the grill plays wonderfully against the bright lemon dressing and creamy feta. Try serving it alongside grilled chicken or stuffing it into pita pockets for a quick lunch that feels anything but ordinary.

Lemon Herb Marinated Grilled Chicken

Mmm, nothing beats that perfect summer meal that feels both light and satisfying. You know, the kind that makes you want to eat outside and just enjoy the simple things. This lemon herb marinated grilled chicken is exactly that—fresh, flavorful, and totally doable any night of the week.

Ingredients

• 4 boneless, skinless chicken breasts (about 6 ounces each)
• 1/2 cup extra-virgin olive oil
• 1/4 cup freshly squeezed lemon juice
• 3 cloves garlic, minced
• 2 tablespoons fresh rosemary leaves, finely chopped
• 1 tablespoon fresh thyme leaves
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper
• 1 lemon, cut into 1/4-inch thick slices

Instructions

1. Place 4 boneless, skinless chicken breasts in a large resealable plastic bag.
2. Whisk together 1/2 cup extra-virgin olive oil, 1/4 cup freshly squeezed lemon juice, 3 cloves minced garlic, 2 tablespoons finely chopped fresh rosemary, 1 tablespoon fresh thyme leaves, 1 teaspoon kosher salt, and 1/2 teaspoon freshly cracked black pepper in a medium bowl until fully emulsified.
3. Pour the marinade over the chicken in the bag, ensuring all surfaces are coated.
4. Seal the bag tightly, removing excess air, and refrigerate for exactly 4 hours. (Tip: Don’t marinate longer than 6 hours as the acid can break down the chicken’s texture.)
5. Preheat your grill to medium-high heat, approximately 425°F.
6. Remove the chicken from the marinade, allowing excess liquid to drip off, and discard the used marinade.
7. Place the chicken on the preheated grill grates and arrange 1 lemon, cut into 1/4-inch thick slices, around the chicken.
8. Grill the chicken for 6-7 minutes until you see prominent grill marks and the edges turn opaque.
9. Flip the chicken using tongs and grill for another 6-7 minutes until the internal temperature reaches 165°F when measured with an instant-read thermometer. (Tip: Always check temperature at the thickest part of the breast for accuracy.)
10. Transfer the grilled chicken to a clean cutting board and let it rest undisturbed for 5 minutes. (Tip: This resting period allows juices to redistribute throughout the meat.)
11. Slice the chicken against the grain into 1/2-inch thick pieces.
12. Serve the sliced chicken garnished with the grilled lemon slices.

The chicken emerges incredibly juicy with a beautiful charred exterior that gives way to tender, herb-infused flesh. That bright lemon acidity cuts through the richness perfectly, making it fantastic served over a crisp arugula salad or alongside roasted new potatoes. You’ll love how the grilled lemon slices add an extra burst of citrus when squeezed over the top.

Strawberry and Spinach Salad with Poppyseed Dressing

Tired of the same old salad routine? This vibrant strawberry and spinach salad with homemade poppyseed dressing will completely transform your lunch game. You’re going to love how the sweet berries play against the earthy greens and crunchy nuts.

Ingredients

• 6 cups fresh baby spinach leaves, thoroughly washed and spun dry
• 1 pound fresh strawberries, hulled and thinly sliced
• 1/2 cup raw pecans, roughly chopped
• 1/4 cup crumbled goat cheese
• 1/4 small red onion, thinly shaved
• 1/3 cup extra virgin olive oil
• 3 tablespoons apple cider vinegar
• 2 tablespoons honey
• 1 tablespoon poppy seeds
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon fine sea salt
• 1/8 teaspoon freshly ground black pepper

Instructions

1. Place the washed and dried baby spinach leaves in a large salad bowl.
2. Arrange the thinly sliced strawberries evenly over the spinach.
3. Toast the chopped pecans in a dry skillet over medium heat for 3-4 minutes, stirring constantly until fragrant and lightly golden.
4. Sprinkle the toasted pecans over the salad ingredients.
5. Scatter the crumbled goat cheese across the salad surface.
6. Distribute the thinly shaved red onion throughout the salad.
7. Combine the extra virgin olive oil, apple cider vinegar, honey, poppy seeds, Dijon mustard, sea salt, and black pepper in a small glass jar with a tight-fitting lid.
8. Shake the dressing vigorously for 30-45 seconds until fully emulsified and slightly thickened.
9. Drizzle approximately half of the dressing over the salad and toss gently to coat all ingredients.
10. Taste the salad and add remaining dressing as needed, being careful not to overdress the delicate greens.
11. Serve immediately to maintain the crisp texture of the spinach and strawberries.

What makes this salad truly special is the delightful contrast between the juicy strawberries and the creamy goat cheese. The toasted pecans add a satisfying crunch that complements the tender spinach leaves perfectly. Try serving it alongside grilled chicken or as a bright starter for your next dinner party—the sweet-tangy dressing will have everyone asking for the recipe.

Conclusion

Now that you’ve explored these 29 refreshing summer dishes, you’re all set to beat the heat with delicious, cooling meals. We hope this collection inspires your kitchen adventures! Don’t forget to try your favorites, leave a comment telling us which recipe you loved most, and share this roundup on Pinterest to help other home cooks stay cool all season long.