18 Refreshing Late Summer Recipes Delight

You’ve made it through the heat of summer, and now’s the perfect time to savor the season’s bounty with dishes that are as refreshing as they are delicious. From vibrant salads to light pastas, our roundup of 18 late summer recipes is packed with seasonal favorites that’ll keep your meals exciting. Dive in and discover your next kitchen adventure!

Grilled Peach and Burrata Salad

You’ll love this Grilled Peach and Burrata Salad for its perfect balance of sweet and creamy flavors. It’s a summer staple that’s both refreshing and indulgent.

Ingredients

• 2 peaches, halved and pitted
• 4 oz burrata cheese
• 2 cups arugula
• 1 tbsp olive oil
• 1 tbsp balsamic glaze
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat grill to medium-high heat, about 400°F.
2. Brush peach halves with olive oil and place cut side down on the grill.
3. Grill peaches for 3-4 minutes until grill marks appear and peaches soften slightly.
4. Remove peaches from grill and let cool for 2 minutes.
5. Arrange arugula on a serving plate.
6. Place grilled peach halves and burrata cheese on top of the arugula.
7. Drizzle with balsamic glaze and sprinkle with salt and black pepper.
8. Serve immediately.

Juicy grilled peaches pair beautifully with creamy burrata, while the arugula adds a peppery crunch. For an extra touch, drizzle with honey or sprinkle with chopped nuts.

Zucchini and Corn Fritters

Gather your ingredients for a quick, savory treat that’s perfect for summer. These zucchini and corn fritters are crispy on the outside, tender inside, and packed with fresh flavors.

Ingredients

– 2 cups grated zucchini
– 1 cup corn kernels
– 1/2 cup all-purpose flour
– 1/4 cup grated Parmesan cheese
– 1 large egg
– 2 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Place grated zucchini in a clean kitchen towel and squeeze out excess moisture.
2. In a large bowl, combine zucchini, corn, flour, Parmesan, egg, salt, and pepper.
3. Heat olive oil in a large skillet over medium heat until shimmering.
4. Drop 1/4 cup portions of the batter into the skillet, flattening slightly with a spatula.
5. Cook for 3-4 minutes per side, until golden brown and crispy.
6. Transfer fritters to a paper towel-lined plate to drain any excess oil.
7. Serve warm with a dollop of sour cream or a squeeze of lemon for extra zest.

Tip: For extra crispiness, let the batter sit for 5 minutes before cooking. Tip: Ensure the skillet is properly heated to avoid soggy fritters. Tip: Use fresh corn cut off the cob for the best flavor and texture. The fritters are delightfully crunchy with a sweet corn bite, ideal for a light lunch or as a side at your next barbecue.

Tomato and Basil Bruschetta

Rustic and refreshing, this Tomato and Basil Bruschetta is a classic appetizer that’s perfect for any gathering. Fresh ingredients shine in this simple yet flavorful dish.

Ingredients

• 1 loaf French bread, sliced into 1/2-inch pieces
• 4 ripe tomatoes, diced
• 1/4 cup fresh basil, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 375°F.
2. Arrange bread slices on a baking sheet. Brush lightly with olive oil.
3. Toast in oven for 5-7 minutes until edges are golden. Tip: Watch closely to prevent burning.
4. In a bowl, combine tomatoes, basil, garlic, remaining olive oil, balsamic vinegar, salt, and pepper. Tip: Let the mixture sit for 10 minutes to meld flavors.
5. Spoon tomato mixture onto toasted bread slices. Tip: Serve immediately to maintain bread’s crispness.

Juicy tomatoes and fragrant basil top crispy bread for a delightful contrast. Try adding a drizzle of reduced balsamic for extra sweetness.

Late Summer Vegetable Ratatouille

Brighten your late summer table with this vibrant vegetable ratatouille, packed with seasonal produce and bold flavors.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium eggplant, cubed
• 2 medium zucchinis, sliced
• 1 medium yellow squash, sliced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 4 medium tomatoes, diced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh thyme leaves
• 1/4 cup fresh basil leaves, chopped

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add onion and garlic. Cook until translucent, about 5 minutes.
3. Add eggplant, zucchinis, yellow squash, and bell peppers. Cook for 10 minutes, stirring occasionally.
4. Tip: Cut vegetables uniformly for even cooking.
5. Stir in tomatoes, salt, and black pepper. Reduce heat to low. Simmer for 20 minutes.
6. Tip: Simmer uncovered to allow flavors to concentrate.
7. Add thyme and basil. Cook for another 5 minutes.
8. Tip: Fresh herbs add brightness; add them at the end.

Velvety eggplant and tender squash meld with sweet peppers and tomatoes in this hearty dish. Serve over polenta or with crusty bread to soak up the rich sauce.

Fresh Fig and Goat Cheese Tart

Perfect for summer gatherings, this tart combines sweet figs with creamy goat cheese on a crisp crust. It’s a balance of flavors that delights with every bite.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup ice water
• 4 oz goat cheese
• 2 tbsp honey
• 1 tsp fresh thyme leaves
• 6 fresh figs, sliced

Instructions

1. Preheat oven to 375°F.
2. In a bowl, mix 1 1/4 cups all-purpose flour and 1/2 tsp salt.
3. Add 1/2 cup unsalted butter, chilled and diced, to the flour mixture. Use a pastry cutter to blend until the mixture resembles coarse crumbs.
4. Gradually add 1/4 cup ice water, stirring until the dough comes together. Tip: Handle the dough as little as possible to keep it tender.
5. Roll out the dough on a floured surface to fit a 9-inch tart pan. Press into the pan and trim excess.
6. Bake the crust for 15 minutes, or until lightly golden. Tip: Prick the bottom with a fork before baking to prevent puffing.
7. Spread 4 oz goat cheese evenly over the cooled crust.
8. Drizzle 2 tbsp honey over the goat cheese and sprinkle with 1 tsp fresh thyme leaves.
9. Arrange 6 fresh figs, sliced, on top in a circular pattern.
10. Bake for another 10 minutes, or until the figs are soft and the cheese is slightly melted.

Here the tart offers a crisp base with a creamy, tangy layer topped with juicy figs. Serve it warm with a drizzle of extra honey for an enhanced sweetness.

Corn and Tomato Gazpacho

Let’s dive into a refreshing Corn and Tomato Gazpacho, perfect for those hot summer days when you crave something light yet satisfying.

Ingredients

• 4 cups fresh corn kernels
• 2 cups cherry tomatoes, halved
• 1 cucumber, peeled and diced
• 1/2 red onion, diced
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups water

Instructions

1. In a blender, combine 2 cups corn kernels, cherry tomatoes, cucumber, red onion, olive oil, red wine vinegar, salt, and black pepper. Blend until smooth.
2. Add water to the blender and blend again until the mixture reaches your desired consistency. Tip: For a chunkier gazpacho, blend less.
3. Pour the mixture into a large bowl and stir in the remaining 2 cups corn kernels. Tip: Adding whole corn kernels gives the soup a delightful crunch.
4. Cover the bowl and refrigerate for at least 2 hours before serving. Tip: Chilling allows the flavors to meld together beautifully.
5. Serve cold, garnished with additional cherry tomatoes and a drizzle of olive oil if desired.

Gazpacho boasts a smooth texture with bursts of freshness from the corn and tomatoes. Enjoy it as a starter or pair with crusty bread for a light meal.

Eggplant Parmesan with Fresh Herbs

You’ll love this Eggplant Parmesan with Fresh Herbs for its crispy texture and rich flavors. Perfect for a hearty dinner that feels gourmet.

Ingredients

• 2 large eggplants, sliced into 1/2 inch rounds
• 1 cup all-purpose flour
• 3 eggs, beaten
• 2 cups breadcrumbs
• 1/2 cup grated Parmesan cheese
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup olive oil

Instructions

1. Preheat oven to 375°F.
2. Season eggplant slices with salt and let sit for 10 minutes to draw out moisture. Pat dry.
3. Set up a breading station with flour, beaten eggs, and breadcrumbs mixed with Parmesan.
4. Dredge each eggplant slice in flour, dip in egg, then coat with breadcrumb mixture.
5. Heat olive oil in a large skillet over medium heat. Fry eggplant in batches until golden, about 3 minutes per side.
6. Spread a thin layer of marinara sauce in a baking dish. Arrange fried eggplant in a single layer.
7. Top with mozzarella, remaining sauce, and fresh herbs. Repeat layers if needed.
8. Bake for 25 minutes until cheese is bubbly and golden.
9. Let rest for 5 minutes before serving.

Resting the dish ensures the layers set for perfect slicing. The herbs add a fresh contrast to the rich, cheesy layers. Serve with a side of garlic bread to soak up the extra sauce.

Peach and Blueberry Cobbler

Vivid flavors of summer shine in this simple dessert. Fresh peaches and blueberries come together under a golden, buttery crust.

Ingredients

– 4 cups sliced peaches
– 2 cups blueberries
– 1 cup granulated sugar
– 1 cup all-purpose flour
– 1/2 cup unsalted butter, melted
– 1/2 cup milk
– 1 tbsp baking powder
– 1/2 tsp salt

Instructions

1. Preheat oven to 375°F. Grease a 9×13 inch baking dish.
2. In a large bowl, mix peaches, blueberries, and 1/2 cup sugar. Spread evenly in the dish.
3. In another bowl, whisk flour, remaining sugar, baking powder, and salt.
4. Stir in melted butter and milk until just combined. Tip: Do not overmix to keep the topping light.
5. Drop spoonfuls of batter over the fruit. Tip: Leave gaps for steam to escape.
6. Bake for 45 minutes or until the topping is golden and fruit bubbles. Tip: Place a tray underneath to catch spills.
7. Let stand for 10 minutes before serving.
Perfectly balanced between sweet and tart, this cobbler boasts a crisp top with juicy fruit beneath. Serve warm with a scoop of vanilla ice cream for contrast.

Grilled Vegetable Platter with Herb Dressing

Absolutely perfect for summer gatherings, this grilled vegetable platter is both vibrant and flavorful. A herb dressing adds a fresh finish.

Ingredients

• 2 cups zucchini, sliced 1/2 inch thick
• 2 cups bell peppers, seeded and quartered
• 2 cups eggplant, sliced 1/2 inch thick
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat grill to medium-high heat, 400°F.
2. In a large bowl, toss zucchini, bell peppers, and eggplant with olive oil, balsamic vinegar, rosemary, thyme, salt, and pepper until evenly coated.
3. Place vegetables on the grill. Cook for 4 minutes per side, or until grill marks appear and vegetables are tender.
4. Remove vegetables from grill. Arrange on a platter.
5. Drizzle any remaining herb dressing over the grilled vegetables before serving.

Grilled to perfection, the vegetables offer a smoky flavor with a crisp-tender texture. Garnish with extra herbs for a pop of color and serve alongside crusty bread for a complete meal.

Watermelon and Feta Salad

Zesty and refreshing, this salad combines sweet watermelon with salty feta for a perfect summer dish. It’s quick to prepare and packed with flavors that contrast beautifully.

Ingredients

– 4 cups cubed watermelon
– 1 cup crumbled feta cheese
– 1/4 cup fresh mint leaves
– 2 tbsp extra virgin olive oil
– 1 tbsp balsamic glaze
– 1/2 tsp black pepper

Instructions

1. Cube 4 cups of watermelon into 1-inch pieces.
2. Crumble 1 cup of feta cheese over the watermelon.
3. Tear 1/4 cup of fresh mint leaves and sprinkle over the salad.
4. Drizzle 2 tbsp of extra virgin olive oil evenly over the ingredients.
5. Add 1 tbsp of balsamic glaze for a touch of sweetness.
6. Season with 1/2 tsp of black pepper to enhance the flavors.
7. Gently toss the salad to combine all ingredients without crushing the watermelon.
8. Chill in the refrigerator for 15 minutes before serving to meld the flavors.
9. Serve chilled for the best texture and taste.
Wondering how to elevate this dish? Try adding a sprinkle of chili flakes for heat or serve it over a bed of arugula for extra peppery notes. The crisp watermelon against the creamy feta creates a delightful contrast in every bite.

Late Summer Minestrone Soup

This hearty Late Summer Minestrone Soup brings the best of the season’s produce into one pot. Toss in fresh vegetables and beans for a comforting meal.

Ingredients

• 2 tbsp olive oil
• 1 cup diced onion
• 2 cloves minced garlic
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup diced zucchini
• 1 cup diced yellow squash
• 4 cups vegetable broth
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) cannellini beans, drained
• 1 cup small pasta
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh basil

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion and garlic. Cook until soft, about 5 minutes.
3. Stir in carrots and celery. Cook for another 5 minutes.
4. Add zucchini and yellow squash. Cook for 3 minutes.
5. Pour in vegetable broth and diced tomatoes. Bring to a boil.
6. Reduce heat to low. Simmer for 15 minutes.
7. Add cannellini beans and pasta. Cook until pasta is al dente, about 10 minutes.
8. Season with salt and pepper. Stir in fresh basil.

Vibrant and full of texture, this soup is a celebration of late summer. Serve with a sprinkle of Parmesan or a slice of crusty bread for a complete meal.

Stuffed Bell Peppers with Quinoa and Veggies

You’ll love these stuffed bell peppers for a healthy, hearty meal that’s as nutritious as it is delicious. Perfect for meal prep or a family dinner.

Ingredients

• 4 large bell peppers
• 1 cup quinoa
• 2 cups water
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup mushrooms, chopped
• 1 cup spinach, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup shredded cheese

Instructions

1. Preheat oven to 375°F.
2. Cut tops off bell peppers and remove seeds. Tip: Save the tops for a decorative presentation.
3. Rinse quinoa under cold water. Tip: This removes bitterness.
4. In a saucepan, bring water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes.
5. Heat olive oil in a skillet over medium heat. Add onion and garlic, sauté for 3 minutes.
6. Add mushrooms and spinach to skillet. Cook for 5 minutes. Tip: Spinach wilts quickly, so add it last.
7. Mix cooked quinoa with sautéed veggies. Season with salt and pepper.
8. Stuff bell peppers with quinoa mixture. Top with shredded cheese.
9. Place peppers in a baking dish. Bake for 25 minutes.

Fluffy quinoa and melted cheese complement the crisp bell peppers beautifully. Serve with a side of avocado for extra creaminess.

Plum and Almond Galette

Unassuming yet elegant, this Plum and Almond Galette combines sweet fruit with nutty richness for a dessert that’s as simple to make as it is impressive. Perfect for any occasion, its rustic charm belies the depth of flavor.

Ingredients

– 1 1/4 cups all-purpose flour
– 1/2 tsp salt
– 1/2 cup unsalted butter, chilled and diced
– 1/4 cup ice water
– 3 plums, sliced
– 1/4 cup almond flour
– 1/4 cup sugar
– 1 egg, beaten
– 1 tbsp turbinado sugar

Instructions

1. Preheat oven to 375°F.
2. In a bowl, mix 1 1/4 cups all-purpose flour and 1/2 tsp salt.
3. Add 1/2 cup diced unsalted butter to the flour mixture. Use your fingers to blend until the mixture resembles coarse crumbs.
4. Gradually add 1/4 cup ice water, stirring until the dough comes together. Tip: Do not overwork the dough to keep it flaky.
5. Form the dough into a disk, wrap in plastic, and chill for 30 minutes.
6. On a floured surface, roll the dough into a 12-inch circle.
7. Transfer the dough to a baking sheet lined with parchment paper.
8. Sprinkle 1/4 cup almond flour over the dough, leaving a 2-inch border.
9. Arrange 3 sliced plums on top of the almond flour.
10. Fold the edges of the dough over the plums, pleating as you go.
11. Brush the dough with 1 beaten egg and sprinkle with 1 tbsp turbinado sugar. Tip: The egg wash gives the crust a golden shine.
12. Bake for 35-40 minutes, until the crust is golden and the plums are tender. Tip: Rotate the baking sheet halfway through for even browning.
13. Let cool for 10 minutes before serving.
Out of the oven, the galette boasts a buttery, flaky crust with juicy, caramelized plums and a subtle almond undertone. Serve warm with a scoop of vanilla ice cream for a delightful contrast.

Grilled Corn on the Cob with Chili Lime Butter

Nothing beats the smoky sweetness of grilled corn, especially when slathered with a zesty chili lime butter. This recipe transforms a summer staple into a flavor-packed side dish in minutes.

Ingredients

• 4 ears corn, husks removed
• 4 tbsp unsalted butter, softened
• 1 tbsp lime juice
• 1 tsp chili powder
• 1/2 tsp salt

Instructions

1. Preheat grill to medium-high heat, about 400°F.
2. In a small bowl, mix butter, lime juice, chili powder, and salt until well combined.
3. Place corn directly on grill grates. Grill for 10 minutes, turning every 2 minutes for even charring.
4. Remove corn from grill. Immediately slather with chili lime butter while still hot.
5. Tip: For extra flavor, sprinkle additional chili powder on top before serving.
6. Tip: If you prefer a smoother butter, blend the ingredients in a food processor.
7. Tip: Grill corn with husks on for a more steamed texture, then remove before buttering.

Grilled to perfection, the corn boasts a juicy crunch with a smoky undertone. The chili lime butter adds a creamy, tangy kick that’s irresistible. Serve alongside grilled meats or chop off the kernels for a vibrant salad topper.

Tomato and Cucumber Salad with Mint

Delight in the crisp freshness of this simple yet vibrant salad, perfect for summer gatherings or a quick healthy side.

Ingredients

• 2 cups cherry tomatoes, halved
• 1 large cucumber, diced
• 1/4 cup fresh mint leaves, chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt

Instructions

1. In a large bowl, combine 2 cups cherry tomatoes, halved, and 1 large cucumber, diced.
2. Add 1/4 cup fresh mint leaves, chopped, to the bowl.
3. In a small bowl, whisk together 2 tbsp olive oil, 1 tbsp lemon juice, and 1/2 tsp salt until emulsified.
4. Pour the dressing over the salad and toss gently to coat all ingredients evenly.
5. Let the salad sit for 5 minutes before serving to allow flavors to meld.

Now the salad is ready to serve. The combination of juicy tomatoes, crunchy cucumber, and refreshing mint offers a delightful contrast in textures. For an extra touch, serve it alongside grilled chicken or fish for a complete meal.

Berry and Stone Fruit Salad

Nothing beats the simplicity and freshness of a fruit salad, especially when it’s packed with the season’s best berries and stone fruits. This Berry and Stone Fruit Salad is a vibrant, no-cook dish that’s perfect for any occasion.

Ingredients

• 2 cups mixed berries (strawberries, blueberries, raspberries)
• 2 cups mixed stone fruits (peaches, nectarines, plums), sliced
• 1 tbsp honey
• 1 tbsp fresh lemon juice
• 1/4 cup fresh mint leaves, chopped

Instructions

1. Wash all berries and stone fruits under cold running water. Pat dry with a clean towel.
2. Slice the stone fruits into bite-sized pieces, removing pits.
3. In a large bowl, gently toss the berries and sliced stone fruits together.
4. Drizzle honey and lemon juice over the fruit mixture. Tip: Adjust honey based on the sweetness of the fruits.
5. Add chopped mint leaves and toss lightly to combine. Tip: Mint adds a refreshing flavor, but handle gently to avoid bruising.
6. Let the salad sit at room temperature for 10 minutes before serving. Tip: This allows the flavors to meld together.

Light and refreshing, this salad bursts with juicy sweetness and a hint of tang from the lemon. Serve it over yogurt for a breakfast twist or alongside grilled meats for a summer barbecue.

Ratatouille Stuffed Portobello Mushrooms

Vibrant and hearty, these stuffed mushrooms blend classic ratatouille flavors with the meaty texture of portobellos. Perfect for a quick dinner or impressive appetizer.

Ingredients

• 4 large portobello mushrooms
• 1 tbsp olive oil
• 1/2 cup diced eggplant
• 1/2 cup diced zucchini
• 1/2 cup diced bell pepper
• 1/4 cup diced onion
• 1 clove garlic, minced
• 1/2 cup tomato sauce
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup shredded mozzarella cheese

Instructions

1. Preheat oven to 375°F.
2. Clean portobello mushrooms with a damp cloth. Remove stems and gills.
3. Brush mushrooms with olive oil. Place on a baking sheet.
4. Heat 1 tbsp olive oil in a pan over medium heat. Add eggplant, zucchini, bell pepper, and onion. Cook for 5 minutes.
5. Add garlic, tomato sauce, salt, and pepper. Cook for another 3 minutes.
6. Spoon the vegetable mixture into the mushrooms. Top with mozzarella cheese.
7. Bake for 15 minutes, or until cheese is melted and golden.
8. Let cool for 2 minutes before serving.

Savory and satisfying, the mushrooms offer a juicy bite with a crispy cheese topping. Serve alongside a fresh green salad or as a standalone dish.

Late Summer Pasta with Fresh Tomatoes and Basil

Late summer brings the best tomatoes, and this pasta showcases them perfectly. Light, fresh, and ready in under 30 minutes, it’s a seasonal must-make.

Ingredients

• 12 oz pasta
• 3 cups fresh tomatoes, diced
• 1/2 cup fresh basil, chopped
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add pasta and cook according to package instructions until al dente, about 8-10 minutes.
3. While pasta cooks, heat olive oil in a large skillet over medium heat.
4. Add garlic and sauté until fragrant, about 30 seconds.
5. Add tomatoes, salt, and pepper. Cook until tomatoes soften, about 5 minutes.
6. Drain pasta, reserving 1/2 cup of pasta water.
7. Add pasta to the skillet with tomatoes. Toss to combine.
8. If needed, add reserved pasta water to loosen the sauce.
9. Remove from heat. Stir in basil and Parmesan cheese.

You’ll love the vibrant flavors and tender-crisp texture of the pasta. Serve it with a sprinkle of extra Parmesan and a drizzle of olive oil for an extra touch.

Conclusion

Absolutely delightful, these 18 late summer recipes are your ticket to savoring the season’s best flavors. From vibrant salads to sweet treats, there’s something for every home cook to love. We invite you to try these dishes, share your favorites in the comments, and spread the joy by pinning this article on Pinterest. Happy cooking!

Bella Bacinos