There’s nothing quite like summer produce at its peak—sun-ripened tomatoes, juicy strawberries, plump blueberries, and fragrant peaches just waiting to be transformed into something delicious. Whether you’re strolling through your local farmers market or harvesting from your backyard garden, this is the season to let fresh ingredients shine.
In this roundup, we’ve gathered 25 summer recipes that celebrate the best of what’s growing right now. From savory tarts to fruit-forward desserts and refreshing drinks, these dishes make it easy to eat seasonally and savor every bite of summer.
Burrata & Tomato
Cook time: 5 min
Ingredients:
- Burrata
- Frozen tomato
- Olive oil
- Salt
- Pepper
Instructions:
- Place your burrata on a plate and break it open.
- Using a microplane, grate the frozen tomato over the top of the cheese.
- Drizzle with olive oil and sprinkle with salt and pepper. Serve with grilled bread.
Corn Butter Tomato Toast
Cook time: 10 min
Ingredients:
- ⅔ cup grilled corn kernels
- 1 stick room temperature butter
- Bread
- Tomato slices
- Salt
- Pepper
- Chives
Instructions:
- Add the corn and butter to a blender or food processor and blend until smooth.
- Toast your bread, then smear the corn butter on top. Layer on the tomato, then season with salt and pepper.
- Sprinkle on your chives, and enjoy!
Easy Tomato Tart
Cook time: 35 min
Ingredients:
- 1 sheet of puff pastry
- 2-3 tomatoes, sliced
- ¼ cup shredded cheese
- Olive oil
- Fresh basil
Instructions:
- Preheat your oven to 375°F. Roll out the puff pastry on a baking sheet lined with parchment paper and brush the pastry with olive oil.
- Arrange the tomato slices on top of the pastry, leaving a 1 inch border. Drizzle with more olive oil, then sprinkle the cheese over the top.
- Bake until the edges of pastry are browned, about 25 to 30 minutes. Let it cool about 10 minutes before slicing, then garnish with fresh basil.
Goat Cheese, Avocado, & Tomato Toast
Cook time: 5 minutes
Ingredients:
- Bread
- Goat cheese
- Tomato
- Avocado
- Olive oil
- Salt and Pepper
- Balsamic Glaze
Instructions:
- Toast your bread, then smear on a layer of goat cheese.
- Dice your tomato and avocado, then put them in a small bowl with a drizzle of olive oil and a pinch of salt and pepper.
- Toss everything together, then spoon the mixture onto the toast. Drizzle with balsamic glaze.
Caprese Flatbread
Cook time: 15 min
Ingredients:
- Naan
- Mozzarella
- Roma tomatoes
- Parmesan
- Pesto
Instructions:
- Preheat a pan to medium and drizzle with olive oil.
- Add your naan and cook for a couple minutes or until toasted. While the naan is toasting, slice your mozzarella and tomatoes.
- Flip, then top with mozzarella slices, tomato slices, and shredded parmesan.
- Cover and cook for 4-5 minutes or until the cheese is melted and the bottom of the naan is toasted. Remove, and drizzle with pesto.
Summer Fruit Salad
Cook time: 10 min
Ingredients:
- 1 Tbsp lemon juice
- 1 Tbsp lime juice
- 2 tsp maple syrup
- 1 tsp grated ginger
- Pinch of salt
- 1 cup strawberries, sliced
- 2 peaches, sliced
- ½ cup cherries, halved and pitted
- ½ cup blueberries
- ½ cup raspberries
- ¼ cup fresh basil, thinly sliced
- ¼ cup fresh mint, thinly sliced
Instructions:
- Add the lemon juice, lime juice, maple syrup, ginger, and salt to a large bowl. Whisk until well combined.
- Add all of the fruit and herbs, then toss until completely coated in the dressing.
Roasted Strawberries
Cook time: 30 min
Ingredients:
- 1 pint strawberries
- 1 tbsp maple syrup
- 1 tsp vanilla
- 1 pinch of salt
- 1 cinnamon stick
Instructions:
- Preheat your oven to 350º.
- Wash and slice your strawberries into equal sized pieces. Place into a bowl, and add all the remaining ingredients. Stir to coat, then pour the mixture onto a parchment-lined baking sheet.
- Bake for 20-30 min, stirring halfway through. Remove from the oven and enjoy immediately or store in a container.
- Store for up to 5 days in the fridge.
Strawberry Snacking Cake
Cook time: 1 hour 20 min
Ingredients:
- 8 oz. strawberries, thinly sliced
- 1 cup plus 3 tbsp sugar, divided
- ¾ cup extra-virgin olive oil
- 1½ cups flour
- ½ cup cornmeal
- ½ tsp baking powder
- ½ tsp baking soda
- 3 large eggs
- 2 large egg yolks
- ½ cup plus 2 tbsp plain greek yogurt
- Zest from 2 lemons
- 3 tbsp fresh lemon juice
- 2 tsp vanilla extract
- ½ cup strawberry jam
Instructions:
- Preheat the oven to 350°. Toss the sliced strawberries with 1 tbsp sugar and a pinch of salt in a bowl. Let sit, stirring occasionally, until ready to use.
- Oil a 13×9″ pan. Line the pan with parchment paper, then oil the parchment paper. Sprinkle sugar over the parchment paper, tilting to coat.
- Whisk the flour, cornmeal, baking powder, baking soda, 1 cup sugar, and 1 tsp salt in a medium bowl. In a separate bowl, whisk eggs, egg yolks, sour cream, lemon zest, lemon juice, and vanilla until well combined. Add the dry ingredients to the wet ingredients and whisk gently to combine. Fold in the olive oil with a spatula until the batter is smooth with the oil fully incorporated.
- Pour the batter into the pan. Dollop the jam onto the top of the batter and swirl into the batter using a butter knife. Lay the strawberry slices on top of the batter, then sprinkle the top with two 2 tbsp sugar.
- Bake until 40–45 minutes, or until a toothpick inserted comes out clean.
Strawberry Lemonade Sorbet
Cook time: 5 min
Ingredients:
- 1 cup frozen strawberries
- 3 Tbsp fresh lemon juice
- 1 Tbsp honey
Instructions:
- Add all ingredients to a blender or food processor and blend until smooth.
- If the mixture seems too thick, add 1 Tbsp at a time to loosen. Serve immediately for a softer texture, or pop into the fridge for an hour for a more firm texture.
Strawberry Vanilla Chia Jam
Cook time: 20 min
Ingredients:
- 2 cups strawberries
- 1 Tbsp lemon juice
- 1 tsp vanilla
- 2 Tbsp maple syrup
- 2 Tbsp chia seeds
Instructions:
- Cut the strawberries into small pieces. Add to a pan and cook over medium heat for about 10 minutes.
- As the berries begin to bubble, mash them in the pan. After 10 minutes, remove from heat.
- Stir in the lemon juice, vanilla, and maple syrup. Next stir in the chia seeds. It will begin to thicken as it cools.
Strawberry Corn Muffins
Cook time: 20 min
Ingredients:
- 1 8.5 oz package corn muffin mix
- ¼ cup flour
- 2 tsp lemon zest
- 1 tsp vanilla
- 1 cup chopped strawberries
- 2 Tbsp strawberry jam
- Whipped cream
Instructions:
- Preheat your oven to 375º.
- Coat a 6-cup muffin pan with cooking spray. Prepare the corn muffin batter as the label directs, then stir in the flour, lemon zest and vanilla.
- Divide the batter evenly among the muffin cups. Bake until the edges are set and the centers are soft but not wet, 10 to 12 minutes.
- Toss the strawberries and strawberry jam in a bowl and set aside.
- Remove the corn cakes from the oven and press the back of a spoon into the center of each to make an indentation about 1/3 of the way into the cake. Spoon a little of the strawberry mixture into each indentation, filling to the top.
- Reserve the remaining berry mixture for topping. Return the cakes to the oven and continue baking until just golden, about 5 more minutes.
- Let the cakes cool, then add reserved berries and top with whipped cream.
Strawberry Thyme Baked Brie
Cook time: 20 min
Ingredients:
- Brie
- Strawberry jam
- Fresh strawberries, sliced
- Crushed pistachios
- Fresh thyme
- Honey
Instructions:
- Preheat your oven to 375º.
- Place brie on a parchment paper lined baking sheet. Top with strawberry jam and fresh strawberries. Bake for 15 minutes.
- Once it’s out of the oven, top with pistachios, fresh thyme, and a drizzle of honey. Serve with toasted bread.
Strawberry Pistachio Toast
Ingredients:
- Baguette
- Cream cheese
- Strawberries
- Pistachios
- Hot honey
- Olive oil
Instructions:
- Slice your baguette at an angle and drizzle the slices with olive oil. Broil for a couple of minutes or until toasted.
- Roughly chop the pistachios and slice the strawberries.
- Once the baguette slices are toasted, smear them with cream cheese. Top with sliced strawberries, sprinkle on the chopped pistachios, and drizzle with hot honey.
Strawberry Pie
Ingredients:
- 1 pre-made pie crust
- 1 lb strawberries
- 1/4 cup sugar
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- 1 egg (for brushing)
Instructions:
- Slice strawberries and mix in a bowl with sugar, cornstarch, and vanilla.
- Unroll your pie crust on a parchment lined baking sheet.
- Spoon strawberry mixture into the middle of the crust, leaving a 2 inch border.
- Fold the pie dough over the edges of the strawberry mixture, crimping as you go to minimize leaks.
- Beat an egg, and brush the edges of the dough, then sprinkle sugar over the egg-washed crust.
- Bake at 350° for 45-55 minutes.
- Serve with whipped cream or ice cream
Oatmeal Breakfast Cookies
Cook time: 40 min
Ingredients:
- 2 Tbsp ground flaxseed + 5 Tbsp warm water
- 1 cup oat flour
- 1 cup whole rolled oats
- ½ cup almond flour
- zest of 1 lemon
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ½ tsp sea salt
- ½ cup creamy peanut butter
- ¼ cup coconut oil, melted
- ½ cup maple syrup
- ⅓ cup walnuts
- ¾ cup blueberries
Instructions:
- Preheat the oven to 350°.
- Combine the flaxseed and warm water, then set aside to thicken. In a large bowl, whisk the oat flour, rolled oats, almond flour, lemon zest, baking powder, baking soda, cinnamon, and salt.
- In a medium bowl, combine the almond butter, coconut oil, and maple syrup. Stir until well combined, then add the flaxseed mixture and stir once more to incorporate.
- Add the wet ingredients to the dry ingredients and fold the mixture together until just combined. Gently fold in the walnuts and blueberries.
- Scoop ¼ cup of batter at a time onto the baking sheet. Bake for 20 to 25 minutes, or until golden around the edges. Cool for 5 to 10 minutes, then transfer to a wire rack to finish cooling. When completely cool, store in an airtight container or freeze.
Blueberry Muffins
Cook time: 45 min
Ingredients:
- ½ cup butter, room temp
- 1¼ cups sugar
- 2 eggs
- 1 tsp vanilla
- 2 cups flour
- ½ tsp salt
- 2 tsp baking powder
- ½ cup milk
- 2 cups blueberries
- Extra sugar for finishing
Instructions:
- Preheat your oven to 375°.
- Put the butter and sugar into a bowl, and using a mixer, cream until light. Add the eggs and mix until incorporated, then add the vanilla and mix once more.
- Sift the flour, salt, and baking powder into a bowl. Add half of the flour mixture to the butter mixture and stir until combined, then add half the milk and stir until combined. Repeat with the remaining flour and milk.
- Crush ½ cup of the blueberries with a fork, then mix into the batter. Fold in the rest of the blueberries.
- Line a muffin tin with cupcake liners, then fill to the top with batter. Sprinkle the extra sugar over the tops of the muffins, then bake for 30-35 minutes or until golden.
Blueberry Buckle
Cook time: 1 hour
Ingredients:
- 1 stick butter
- 1 cup self-rising flour
- 1 cup sugar
- 1 cup milk
- 1 tsp salt
- 1 cup blueberries
Instructions:
- Preheat the oven to 375º. Put the stick of butter in the loaf pan, and put it in the oven to melt while the oven is preheating. Meanwhile, Mix the flour, sugar, milk, and salt together until well combined.
- Once the butter is melted, remove the pan from the oven. Pour the batter into the pan. Stir to combine the butter and the batter, but don’t fully incorporate—a few butter streaks should remain. Sprinkle the blueberries on top.
- Bake for 50 min to 1 hour, until the top is golden brown. Serve with vanilla ice cream for a treat!
Lemon Blueberry Ricotta Toast
Ingredients:
- Blueberries
- Bread
- Ricotta
- Lemon
- Honey
Instructions:
- Toast your bread.
- Spoon ricotta into a ziploc bag and cut off the tip to use it as a piping bag. Pipe the ricotta onto the toast.
- Use a microplane or zester and zest a lemon onto the ricotta.
- Top the toast with blueberries, and drizzle with honey.
Peach Shortcakes
Cook time: 50 min
Ingredients:
- 2 cups all-purpose flour, plus more for surface
- 1½ tsp baking powder
- ¼ tsp baking soda
- ½ cup plus 1 tsp sugar, divided
- 1½ tsp kosher salt, plus more
- 1 lemon
- ½ cup (1 stick) cold unsalted butter
- 1 cup sour cream, divided
- 2 cups heavy cream, divided
- 1½ lb. peaches
- 1 tsp vanilla extract
Instructions:
- Place a rack in center of oven; preheat to 400°. Line a rimmed baking sheet with parchment paper. Whisk 2 cups flour, 1½ tsp. baking powder, ¼ tsp. baking soda, 4 tsp. sugar, and 1½ tsp. salt in a large bowl to combine.
- Finely grate zest of about half of 1 lemon right into bowl (reserve lemon for later).
- Cut 1 stick cold butter into ½” pieces and toss with dry ingredients until coated. Work butter into dry ingredients by pinching and rubbing it between your palms until there are lots of flat shards and pea-sized bits remaining. Those small, uneven pieces of unincorporated butter create steam pockets as the shortcakes bake, resulting in a tender, flaky end result.
- Combine ¾ cup sour cream and ⅓ cup heavy cream in a medium bowl. Create a well in the center of the dry ingredients. Scrape cream mixture into well. Working in circles from inside the well outwards with a rubber spatula, mix dough until large, shaggy clumps form.
- Knead once or twice (don’t overdo it!) until it forms a mass and most of the flour has been incorporated into the dough.
- Transfer to a lightly floured surface. Pat to a 1″-thick square (it should be about 6×6″).
- Cut dough into 4 equal squares, then stack them all on top of each other, creating one very tall tower of dough. Press down on stack with your hands, flattening dough back to a square. This stacking method is what will create lots of flaky layers. Pat to a 7½x5″ rectangle about 1″ thick.
- Cut rectangle in half lengthwise, then cut each of those 2 rectangles into 3 squares. Transfer squares to prepared baking sheet. Sprinkle tops with 1 Tbsp. sugar. Freeze 10 minutes. (This will help ensure that the shortcakes rise—rather than spread out—in the oven.)
- Bake shortcakes until golden brown all over, 20–25 minutes.
- While shortcakes bake, make your peaches and whipped cream. If whipping cream by hand, place a large bowl in freezer to chill. Trim and discard stems of 1½ lb. peaches. Cut smaller ones in half and larger ones into quarters. Transfer to a medium bowl. Cut reserved lemon in half and squeeze 2 Tbsp. lemon juice into bowl with peaches. Add 3 Tbsp. sugar and toss to combine. Let sit at room temperature, tossing occasionally as you wait for the shortcakes. They will naturally create their own syrup through the mingling of the fruit juices with the sugar and lemon juice.
- Pour remaining 1⅔ cups heavy cream into chilled bowl. Add 1 tsp. vanilla, 3 Tbsp. sugar, and a pinch of salt. Vigorously whisk with your largest whisk, making figure-8 motions, until soft peaks form. This will take 3–5 minutes, but don’t be discouraged if it takes longer! If you’re not feeling up to the challenge, use an electric mixer and beat starting at low speed, gradually increasing to high as cream begins to thicken. You’re still looking for those nice, slightly floppy, soft peaks. Whisk in remaining ¼ cup sour cream until just incorporated.
- Let shortcakes cool at least 15 minutes. Gently split shortcakes in half with your hands. Place bottom halves in serving bowls. Divide whipped cream, then macerated peaches among bottom halves. Drizzle any syrupy juices left in bowl over. Close with top halves of shortcake.
Peach Sundae
Cook time: 10 min
Ingredients:
- Peaches
- Vanilla Ice Cream
- Crushed Pecans
- Olive Oil
- Flaky Salt
Instructions:
- Cut your peaches in half and remove the pit. Grill them cut side down for about 4 minutes, then flip and grill for another minute.
- Add the peaches to a bowl, then top with vanilla ice cream.
- Sprinkle with pecans, drizzle with olive oil, finish with flaky salt and serve.
Peach Sorbet Yogurt
Cook time: 5 min
Ingredients:
- 1 frozen peach
- ½ cup yogurt
- Pistachios
- Honey
Instructions:
- Add your yogurt to a bowl. Using a microplane, grate the frozen peach over the yogurt.
- Add crushed pistachios and a drizzle of honey, then serve immediately.
Peach & Prosciutto Bites
Cook time: 5 min
Ingredients:
- Peaches
- Prosciutto
- Basil
- Mini Mozzarella Balls
Instructions:
- Cut your peach into halves, then quarters.
- Fold a piece of prosciutto, then place it on a peach quarter.
- Top the prosciutto with a basil leaf and a mini mozzarella ball. Hold it together with a toothpick.
Peach, Tomato, & Burrata Salad
Cook time: 25 min
For Vinaigrette:
- ½ cup extra virgin olive oil
- ¼ cup balsamic or champagne vinegar
- 1 Tbsp honey
- ½ shallot, finely chopped
- 1 clove garlic, grated
- 1 tsp lemon zest
- ¼ cup chopped fresh basil
- 2 Tbsp chopped fresh oregano
- 1 Tbsp chopped fresh dill
- 1 Tbsp chopped fresh thyme
- Red pepper flakes, to taste
- Salt and pepper, to taste
For Salad:
- 1 ½ – 2 cups cherry tomatoes, halved if large
- 2-3 peaches, sliced into wedges
- 1 cup pitted fresh cherries
- 8 oz burrata cheese, room temperature
- ¼ cup sunflower seeds (can use other nut/seed)
Instructions:
- To make the vinaigrette: combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the chili flakes, salt, and pepper.
- In a large bowl toss the tomatoes, peaches, and cherries with 1/3 of the dressing. Let sit 15 minutes at room temperature or up to 4 hours in the fridge.
- Break the balls of burrata around the salad. Drizzle with the remaining vinaigrette and top with pumpkin seeds and additional fresh herbs. Serve with grilled or toasted bread.
Peach Crumble
Cook time: 40 min
Ingredients:
- 4 peaches
- 1 cup flour
- ½ cup oats
- ⅓ cup brown sugar
- 8 Tbsp butter
Instructions:
- Preheat oven to 350º.
- Melt the butter in a medium bowl. Add the flour, oats, and brown sugar. Mix together until it forms a crumble that sticks together when pressed.
- Cut your peaches in half, remove the pits, and lay them cut side up on a baking sheet. Top each peach half with a couple tablespoons of the crumble mixture. Bake for 25-30 minutes or until golden brown.
- Serve with a scoop of vanilla ice cream and a dash of cinnamon.
Peach Burrata Toast
Ingredients:
- Ciabatta roll
- 1 peach
- A few basil leaves
- One ball of burrata
- Hot honey
Instructions:
- Cut your ciabatta roll in half, and drizzle the cut sides with olive oil. Toast the roll cut sides down in a pan over medium heat.
- Slice the peach, and cut the basil leaves into thin strips.
- When the roll is toasted, smear it with burrata. Top with peaches and basil. Drizzle with hot honey, and serve.
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