29+ Delicious Summer Buffet Recipes You’ll Love

Summer is the season of backyard gatherings, outdoor parties, and casual entertaining.

Whether you’re hosting a family barbecue, a picnic with friends, or a more formal outdoor gathering, a summer buffet offers the perfect way to serve up a variety of fresh, delicious, and colorful dishes.

With the right selection of recipes, your buffet can offer a mix of light, refreshing sides, savory main dishes, and sweet treats, all celebrating the flavors of summer.

In this post, we’ve compiled 29+ summer buffet recipes that are perfect for your next get-together.

From light salads and savory grilled meats to irresistible dips and refreshing desserts, these recipes will ensure your guests have a memorable experience.

So grab your apron and get ready to create a spread that captures the essence of summer, with minimal fuss and maximum flavor.

29+ Delicious Summer Buffet Recipes You’ll Love

A summer buffet is all about celebrating good food, good company, and the warmth of the season.

With these 29+ summer buffet recipes, you’ll have everything you need to create a spread that’s both delicious and memorable.

From vibrant salads and grilled meats to refreshing drinks and sweet desserts, these dishes will keep your guests satisfied and make your gathering a huge success.

So go ahead, get inspired, and let the sunshine and flavors of summer shine through your buffet!

Grilled Veggie & Orzo Salad with Lemon-Herb Dressing

This colorful and refreshing orzo salad is a fantastic addition to any summer buffet.

Packed with grilled seasonal vegetables and tossed in a zesty lemon-herb vinaigrette, it’s a perfect balance of light and hearty. It’s vegetarian, easily scalable for large groups, and can be served at room temperature—making it buffet-friendly and fuss-free.

Ingredients:

• 1½ cups orzo pasta
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 yellow squash, sliced
• ½ red onion, sliced
• 1 cup cherry tomatoes, halved
• ¼ cup crumbled feta cheese
• 2 tbsp olive oil
• Salt and pepper, to taste

For the dressing:

• ¼ cup olive oil
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh basil
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. Cook orzo according to package instructions. Drain and rinse under cold water.
2. Toss sliced zucchini, squash, pepper, and onion with olive oil, salt, and pepper. Grill over medium heat until tender and charred. Let cool slightly, then chop into bite-sized pieces.
3. In a small bowl, whisk together all dressing ingredients.
4. In a large bowl, combine orzo, grilled vegetables, cherry tomatoes, and feta cheese. Toss with the dressing.
5. Chill for 30 minutes before serving, or serve at room temperature.

This dish brings a vibrant, Mediterranean flair to your buffet table.

The lemon-herb dressing brightens up the smoky grilled vegetables and tender orzo, making it a favorite for guests looking for a fresh yet satisfying option.

Sweet & Tangy BBQ Pulled Chicken Sliders

Perfectly portioned for parties, these BBQ pulled chicken sliders are juicy, sweet, tangy, and incredibly easy to prepare in bulk.

Slow-cooked until tender, the chicken is smothered in barbecue sauce and topped with a crisp coleslaw, offering both comfort and contrast in every bite.

Ingredients:

• 2 lbs boneless, skinless chicken breasts
• 1½ cups barbecue sauce (your favorite brand or homemade)
• 12 slider buns
• 1 tbsp olive oil
• Salt and pepper to taste

For the slaw:

• 2 cups shredded cabbage (green or mixed)
• 1 carrot, julienned or shredded
• ¼ cup mayonnaise
• 1 tbsp apple cider vinegar
• 1 tsp sugar
• Salt and pepper to taste

Instructions:

1. Season chicken with salt and pepper. Place in a slow cooker with 1 cup of BBQ sauce and olive oil. Cook on low for 5–6 hours, or until chicken is easily shredded.
2. Shred the chicken using two forks and mix with the remaining ½ cup of barbecue sauce. Keep warm.
3. In a bowl, combine coleslaw ingredients and chill for at least 20 minutes.
4. Toast slider buns lightly. Assemble sliders by layering pulled chicken and a spoonful of slaw on each bun.

These sliders are the ultimate summer buffet centerpiece—easy to grab, fun to eat, and full of bold flavor.

Whether served hot or warm, they keep guests coming back for seconds and thirds.

Berry-Mint Trifle Cups

This no-bake dessert is as beautiful as it is refreshing.

Featuring layers of fluffy whipped cream, sponge cake, and juicy summer berries, these trifle cups are finished with a touch of fresh mint for an aromatic twist. They’re ideal for buffets, as they can be made ahead and served individually.

Ingredients:

• 1 store-bought pound cake or sponge cake, cubed
• 1 cup strawberries, sliced
• 1 cup blueberries
• 1 cup raspberries
• 2 tbsp sugar
• 2 cups whipped cream or whipped topping
• Fresh mint leaves, for garnish

Instructions:

1. In a bowl, mix the berries with sugar. Let them sit for 10–15 minutes until they release some juice.
2. In small clear cups or dessert jars, begin layering: start with cake cubes, then a spoonful of berries, then whipped cream. Repeat layers until cups are full.
3. Garnish with a dollop of whipped cream and a mint leaf.
4. Chill until ready to serve (up to 4 hours in advance).

Light, sweet, and visually appealing, these trifle cups are a hit at any summer gathering.

Their bright, juicy berries and creamy layers provide a cool finish to a warm-weather buffet—without heating up the kitchen.

Watermelon, Feta & Mint Skewers

This refreshing and visually striking appetizer is a hit at any summer buffet. Juicy watermelon pairs beautifully with the salty sharpness of feta and the bright pop of fresh mint.

Assembled on skewers, they’re easy to pick up and serve—a perfect bite-sized, no-fuss starter that keeps guests cool and satisfied.

Ingredients:

• 1 small seedless watermelon, cut into 1-inch cubes
• 8 oz block feta cheese, cut into 1-inch cubes
• Fresh mint leaves
• Balsamic glaze (optional)
• 30 small skewers or toothpicks

Instructions:

1. On each skewer or toothpick, thread one cube of watermelon, one mint leaf, and one cube of feta.
2. Arrange on a platter. Drizzle with balsamic glaze if desired.
3. Chill until ready to serve.

These skewers are a study in simple elegance and big flavor.

Their sweet-salty-herby combo makes them a standout on any buffet spread, and they come together in minutes with minimal cleanup.

Chilled Shrimp & Avocado Cups

Cool, creamy, and protein-packed, these shrimp and avocado cups bring a taste of the tropics to your buffet table.

Each portion is served in a crisp lettuce cup, offering a light but flavorful seafood bite perfect for hot days.

Ingredients:

• 1 lb cooked shrimp, peeled and deveined
• 2 ripe avocados, diced
• 1 small red onion, finely chopped
• 1 jalapeño, finely diced (optional)
• Juice of 2 limes
• 2 tbsp chopped cilantro
• Salt and pepper, to taste
• Butter or romaine lettuce leaves, separated and washed

Instructions:

1. In a bowl, gently mix shrimp, avocado, red onion, jalapeño, lime juice, cilantro, salt, and pepper.
2. Spoon the mixture into lettuce leaves to form cups.
3. Arrange on a tray and chill until ready to serve.

These light and elegant cups are a welcome change from heavier buffet options.

They’re naturally gluten-free, loaded with healthy fats and lean protein, and their bright, citrusy flavor is ideal for summer entertaining.

Peach Caprese Pasta Salad

This unexpected twist on classic caprese salad adds ripe summer peaches to bring a touch of sweetness and seasonal flair.

Combined with cherry tomatoes, mozzarella, and fresh basil, and tossed with pasta and a light balsamic dressing, this dish is equally beautiful and flavorful.

Ingredients:

• 12 oz bowtie or fusilli pasta
• 2 ripe peaches, sliced
• 1½ cups cherry tomatoes, halved
• 1 cup mozzarella pearls or diced fresh mozzarella
• ¼ cup chopped fresh basil
• Salt and pepper to taste

For the dressing:

• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tsp honey
• 1 tsp Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Cook pasta according to package instructions. Drain and rinse under cold water.
2. In a large bowl, combine cooked pasta, peaches, tomatoes, mozzarella, and basil.
3. Whisk together dressing ingredients and toss with salad.
4. Chill for at least 30 minutes before serving.

With its vibrant color palette and sweet-savory blend, this pasta salad delivers a creative and mouthwatering upgrade to the summer buffet.

It’s perfect for picnics, potlucks, and any occasion where flavor and presentation matter.

Spicy Grilled Shrimp Tacos with Avocado Crema

These vibrant and spicy grilled shrimp tacos are a perfect addition to any summer buffet.

The shrimp are seasoned with a smoky spice blend, grilled to perfection, and then topped with a rich avocado crema, creating a satisfying taco experience. Serve with a side of tangy salsa and cilantro-lime rice for a complete dish.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp cayenne pepper
• ½ tsp ground cumin
• Salt and pepper, to taste
• 8 small soft corn tortillas

For the avocado crema:

• 1 ripe avocado
• ½ cup sour cream
• 1 tbsp lime juice
• 1 garlic clove
• Salt, to taste

Instructions:

1. Preheat grill or grill pan to medium-high heat.
2. Toss shrimp with olive oil, paprika, garlic powder, cayenne, cumin, salt, and pepper.
3. Grill shrimp for 2–3 minutes on each side, until cooked through.
4. While shrimp are grilling, blend all avocado crema ingredients in a food processor or blender until smooth.
5. Warm tortillas on the grill for a few seconds.
6. Assemble tacos by placing grilled shrimp on the tortillas and topping with avocado crema. Serve with salsa and cilantro-lime rice if desired.

These tacos are bold, flavorful, and a great choice for a fun and interactive buffet experience.

The creamy avocado balances the spicy shrimp, making every bite irresistible.

Crispy Chickpea & Quinoa Salad with Lemon-Tahini Dressing

This hearty yet light salad is packed with plant-based protein and fiber, making it a satisfying option for any buffet.

Roasted chickpeas add a crispy crunch, while the quinoa provides a nutty base. The tangy lemon-tahini dressing ties all the flavors together, creating a dish that’s perfect for both vegetarians and meat-eaters alike.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp cumin
• Salt and pepper, to taste
• 1 cup cooked quinoa
• ½ cup cucumber, diced
• ½ cup cherry tomatoes, halved
• ¼ cup red onion, thinly sliced
• 2 tbsp chopped fresh parsley

For the dressing:

• 2 tbsp tahini
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp maple syrup
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss chickpeas with olive oil, smoked paprika, cumin, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, shaking halfway through, until crispy.
3. In a large bowl, combine quinoa, cucumber, tomatoes, red onion, and parsley.
4. In a small bowl, whisk together all dressing ingredients until smooth.
5. Once chickpeas are roasted, add them to the quinoa mixture and drizzle with the lemon-tahini dressing. Toss to combine.
6. Serve chilled or at room temperature.

This salad is full of flavor and texture, from the crispy chickpeas to the fresh vegetables and creamy dressing.

It’s a wonderful option for a lighter but still satisfying buffet dish.

Grilled Peach & Burrata Salad with Honey Balsamic Drizzle

This summer salad is a gorgeous combination of grilled peaches, creamy burrata cheese, and fresh greens, all drizzled with a sweet and tangy honey balsamic glaze.

The grilled peaches add a subtle smokiness that pairs perfectly with the richness of the burrata, creating a salad that’s as beautiful as it is delicious.

Ingredients:

• 4 ripe peaches, halved and pitted
• 1 tbsp olive oil
• Salt and pepper, to taste
• 4 cups mixed greens (arugula, spinach, etc.)
• 2 balls burrata cheese
• ¼ cup toasted walnuts (optional)
• Fresh basil leaves, for garnish

For the honey balsamic drizzle:

• ¼ cup balsamic vinegar
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1 tbsp olive oil

Instructions:

1. Preheat grill to medium heat.
2. Brush peach halves with olive oil and season with salt and pepper. Grill peaches for about 3–4 minutes on each side, until they have grill marks and are softened.
3. In a small saucepan, combine balsamic vinegar, honey, and Dijon mustard. Bring to a simmer and cook for 3–4 minutes, until it thickens slightly. Remove from heat and whisk in olive oil.
4. On a serving platter, arrange the mixed greens. Top with grilled peach halves, torn pieces of burrata, and toasted walnuts (if using).
5. Drizzle with honey balsamic glaze and garnish with fresh basil leaves.

This salad brings together the perfect balance of sweet and savory flavors.

It’s an elegant and refreshing option for your buffet, offering guests a light yet indulgent bite.

Citrus-Marinated Grilled Chicken Skewers

These citrus-marinated grilled chicken skewers are packed with flavor and incredibly easy to prepare.

The marinade, featuring orange and lime juices, brings out the best in the chicken, infusing it with a tangy and slightly sweet flavor. Serve them with a side of tangy yogurt dipping sauce for extra freshness and flavor.

Ingredients:

• 1½ lbs chicken breasts, cut into 1-inch cubes
• 2 oranges, juiced
• 2 limes, juiced
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt and pepper, to taste
• 1 cup plain Greek yogurt (for dipping sauce)
• 1 tbsp chopped fresh mint (optional)
• 12 wooden skewers, soaked in water for 30 minutes

Instructions:

1. In a bowl, whisk together orange juice, lime juice, olive oil, garlic, cumin, smoked paprika, salt, and pepper. Add chicken cubes to the marinade and refrigerate for at least 1 hour, or up to overnight.
2. Preheat grill to medium-high heat.
3. Thread marinated chicken onto skewers. Grill for 5–7 minutes on each side, until the chicken is fully cooked and has grill marks.
4. For the dipping sauce, stir together Greek yogurt and mint in a small bowl.
5. Serve the skewers with the yogurt dipping sauce on the side.

These juicy chicken skewers are full of bright citrus flavors, perfect for a summer buffet.

The yogurt sauce adds a creamy and refreshing contrast to the tangy grilled chicken.

Roasted Corn & Black Bean Salad with Cilantro-Lime Dressing

A colorful and flavorful combination of sweet roasted corn, black beans, and fresh vegetables, all tossed in a cilantro-lime dressing.

This salad is vibrant, healthy, and can be served as a side dish or a main. It’s perfect for summer buffets because it can be made ahead and served at room temperature.

Ingredients:

• 4 ears of corn, husked
• 1 can (15 oz) black beans, drained and rinsed
• 1 red bell pepper, diced
• 1 avocado, diced
• ½ cup red onion, finely chopped
• ¼ cup chopped fresh cilantro

For the cilantro-lime dressing:

• ¼ cup olive oil
• 3 tbsp lime juice
• 1 tbsp honey
• 1 garlic clove, minced
• ¼ tsp cumin
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Place the corn on a baking sheet and roast for 20–25 minutes, turning halfway through, until the kernels are tender and slightly charred. Let cool and cut the kernels off the cob.
3. In a large bowl, combine the roasted corn, black beans, red bell pepper, avocado, red onion, and cilantro.
4. In a small bowl, whisk together all dressing ingredients. Pour the dressing over the salad and toss gently to combine.
5. Chill for at least 30 minutes before serving.

This salad brings together the sweetness of corn, the earthiness of black beans, and the creamy texture of avocado, all brightened by the tangy cilantro-lime dressing.

It’s a crowd-pleaser that’s perfect for summer picnics or BBQs.

Caprese Grilled Flatbread

Grilled flatbread topped with fresh mozzarella, tomatoes, basil, and a drizzle of balsamic glaze makes for a quick and delicious buffet option.

It’s a spin on the classic caprese salad, served warm and with a crispy base. This easy-to-make dish can be prepped in advance and assembled on the grill just before serving.

Ingredients:

• 4 pieces of flatbread (store-bought or homemade)
• 1½ cups fresh mozzarella balls, halved
• 1 pint cherry tomatoes, halved
• ½ cup fresh basil leaves
• 2 tbsp olive oil
• Balsamic glaze, for drizzling
• Salt and pepper, to taste

Instructions:

1. Preheat grill to medium-high heat.
2. Brush flatbread with olive oil and season with salt and pepper.
3. Grill the flatbreads for 2–3 minutes on each side until slightly crispy and grill marks appear.
4. Top each flatbread with mozzarella, tomatoes, and basil leaves. Drizzle with balsamic glaze.
5. Return to the grill for an additional 1–2 minutes, just to warm the toppings through.
6. Cut into slices and serve warm.

This caprese flatbread is a great mix of savory and fresh flavors with the perfect combination of creamy mozzarella, sweet tomatoes, and fragrant basil.

The balsamic glaze gives it a delightful sweetness, making it a favorite among guests at any summer buffet.

Lemon Herb Couscous Salad with Grilled Asparagus

This refreshing couscous salad, brightened by lemon and herbs, is paired with tender grilled asparagus. It’s light, healthy, and perfect as a side dish or main for any summer buffet.

The balance of flavors from the tangy lemon, fragrant herbs, and the smoky grilled asparagus makes this dish a standout on any table.

Ingredients:

• 1½ cups couscous
• 1 bunch asparagus, trimmed
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 lemon, juiced and zested
• ¼ cup chopped fresh parsley
• 2 tbsp chopped fresh mint
• ¼ cup crumbled feta cheese (optional)

For the dressing:

• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp honey
• 1 garlic clove, minced
• Salt and pepper, to taste

Instructions:

1. Preheat grill to medium-high heat. Toss asparagus with olive oil, salt, and pepper, and grill for about 4–5 minutes, turning occasionally, until tender and slightly charred. Slice into bite-sized pieces.
2. Cook couscous according to package instructions. Fluff with a fork and let cool slightly.
3. In a small bowl, whisk together all dressing ingredients.
4. In a large bowl, combine couscous, grilled asparagus, lemon zest, lemon juice, parsley, and mint. Toss with the dressing and top with crumbled feta, if desired.
5. Chill for 30 minutes before serving.

This couscous salad brings together fresh herbs, tangy lemon, and smoky grilled asparagus, making it a refreshing and satisfying addition to any summer buffet spread.

Zesty Mango & Cucumber Salsa

This light and refreshing salsa combines juicy mango with crisp cucumber for a tropical twist on the classic salsa. It’s great served with tortilla chips, grilled fish, or as a topping for tacos or salads.

The zesty lime and fresh cilantro elevate the dish to another level, making it an irresistible crowd favorite.

Ingredients:

• 2 ripe mangoes, diced
• 1 cucumber, diced
• 1 red bell pepper, diced
• ½ red onion, finely chopped
• 1 jalapeño, seeds removed and minced (optional)
• 2 tbsp fresh cilantro, chopped
• Juice of 2 limes
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine diced mangoes, cucumber, red bell pepper, red onion, and jalapeño.
2. Stir in chopped cilantro, lime juice, salt, and pepper.
3. Chill for 30 minutes before serving.

This salsa brings a bright, refreshing contrast to heavier dishes and pairs wonderfully with grilled proteins or as a cool dip with chips.

The combination of sweet mango and crunchy cucumber makes it a perfect summer addition.

Grilled Chicken Caesar Wraps

For a fun and easy buffet option, these grilled chicken Caesar wraps are a perfect handheld treat.

Grilled chicken, crunchy romaine lettuce, creamy Caesar dressing, and Parmesan cheese are all wrapped up in a soft tortilla, making them simple to serve and enjoy. You can even add crispy bacon bits for an extra crunch!

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• Salt and pepper, to taste
• 4 large flour tortillas
• 4 cups romaine lettuce, chopped
• ½ cup Caesar dressing (store-bought or homemade)
• ¼ cup grated Parmesan cheese
• Optional: Crispy bacon bits, for garnish

Instructions:

1. Preheat grill to medium-high heat.
2. Rub chicken breasts with olive oil, salt, and pepper, and grill for 6–7 minutes on each side, or until fully cooked. Let rest for 5 minutes before slicing into thin strips.
3. In a large bowl, toss chopped romaine lettuce with Caesar dressing and Parmesan cheese.
4. Lay tortillas flat and divide the lettuce mixture between them. Top with grilled chicken and sprinkle with extra Parmesan or crispy bacon bits, if desired.
5. Roll up the tortillas into wraps and slice in half. Serve immediately or wrap tightly for later.

These wraps offer a familiar yet fresh twist on the classic Caesar salad, with the addition of grilled chicken for extra protein.

They’re easy to assemble and perfect for guests to enjoy on the go.

Grilled Veggie & Hummus Wraps

These grilled veggie and hummus wraps are a colorful, healthy option for your summer buffet.

The smoky grilled vegetables are paired with creamy hummus, fresh greens, and a squeeze of lemon for a satisfying and flavorful wrap. These wraps are also vegetarian-friendly and great for making in bulk.

Ingredients:

• 1 zucchini, sliced into thin rounds
• 1 red bell pepper, cut into strips
• 1 red onion, sliced into rings
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• Salt and pepper, to taste
• 4 large whole wheat tortillas
• 1 cup hummus (store-bought or homemade)
• 2 cups fresh spinach or mixed greens
• 1 lemon, cut into wedges

Instructions:

1. Preheat the grill to medium heat.
2. Toss the zucchini, bell pepper, red onion, and cherry tomatoes in olive oil, salt, and pepper. Grill for about 3–4 minutes per side until vegetables are tender and have grill marks.
3. Lay the tortillas flat and spread a generous layer of hummus on each.
4. Top with grilled vegetables, fresh spinach or mixed greens, and a squeeze of lemon juice.
5. Roll up the wraps tightly and cut in half. Serve immediately or wrap tightly for later.

These wraps are a perfect balance of smoky grilled veggies and creamy hummus, making them a light yet satisfying choice for your buffet.

They are also easy to prepare ahead of time!

Chilled Tomato Basil Soup Shots

This chilled tomato basil soup served in shot glasses is an elegant, refreshing, and fun appetizer for a summer buffet.

The creamy soup has a rich, tangy flavor, and the fresh basil adds a fragrant herbaceous note. It’s perfect for guests to sip while mingling, and its vibrant color adds a pop of brightness to your spread.

Ingredients:

• 6 large ripe tomatoes, chopped
• ½ cup fresh basil leaves
• 1 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 cup vegetable broth
• ¼ cup heavy cream or coconut milk (for a dairy-free version)
• Salt and pepper, to taste
• Croutons or a drizzle of olive oil for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté until softened, about 5 minutes.
2. Add the chopped tomatoes and cook for another 5 minutes, allowing the tomatoes to soften and release their juices.
3. Add the vegetable broth and bring to a simmer. Let cook for 15–20 minutes, allowing the flavors to meld.
4. Remove from heat and let cool slightly.
5. Puree the soup using an immersion blender or regular blender until smooth. Stir in heavy cream or coconut milk for a creamy texture. Season with salt and pepper to taste.
6. Chill the soup in the refrigerator for at least 1 hour.
7. Serve in small shot glasses or small cups, garnished with croutons or a drizzle of olive oil.

This chilled soup is refreshing, light, and perfect for a hot summer day.

The presentation in shot glasses makes it a fun, bite-sized appetizer that guests can easily enjoy while socializing.

Peach & Prosciutto Salad with Arugula and Goat Cheese

This salad combines the sweetness of ripe peaches with the savory richness of prosciutto, creating a perfect balance of flavors.

The peppery arugula and creamy goat cheese add extra depth, and the honey vinaigrette ties everything together in a light, summery dressing. It’s an easy-to-make salad that feels luxurious and sophisticated.

Ingredients:

• 3 ripe peaches, pitted and sliced
• 4 oz prosciutto, torn into pieces
• 4 cups arugula
• 4 oz goat cheese, crumbled
• ¼ cup toasted almonds or pine nuts
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tbsp white wine vinegar
• Salt and pepper, to taste

Instructions:

1. In a small bowl, whisk together olive oil, honey, white wine vinegar, salt, and pepper to create the vinaigrette.
2. In a large bowl, toss together arugula, sliced peaches, and prosciutto.
3. Drizzle with the honey vinaigrette and toss gently to combine.
4. Sprinkle crumbled goat cheese and toasted almonds or pine nuts on top of the salad.
5. Serve immediately for the freshest flavor.

This salad is a wonderful blend of sweet, savory, and tangy flavors, with the fresh, juicy peaches adding a seasonal touch.

The combination of arugula, goat cheese, and prosciutto makes it a perfect salad for a summer buffet or as a refreshing side dish.

Watermelon, Feta, and Mint Salad

This refreshing salad combines sweet, juicy watermelon with salty feta and aromatic mint for a perfect balance of flavors.

The addition of a simple lime dressing brings it all together, making it a light and revitalizing dish for a summer buffet.

Ingredients:

• 4 cups watermelon, cubed
• 1 cup feta cheese, crumbled
• ½ cup fresh mint leaves, chopped
• Juice of 1 lime
• 1 tbsp honey
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the cubed watermelon, crumbled feta, and chopped mint.
2. In a small bowl, whisk together the lime juice, honey, salt, and pepper.
3. Drizzle the dressing over the watermelon mixture and toss gently to combine.
4. Chill for 20–30 minutes before serving for the best flavor.

This vibrant salad is incredibly refreshing and light, making it the perfect complement to any heavier dishes you may serve at your buffet.

The sweetness of the watermelon pairs beautifully with the salty feta and the freshness of the mint.

Baked Sweet Potato Fries with Garlic-Parmesan Dip

These crispy baked sweet potato fries are a healthier alternative to regular fries, and they’re served with a rich garlic-Parmesan dip that’s utterly addictive.

Perfect for dipping, this side dish is a crowd favorite at any buffet.

Ingredients:

• 4 large sweet potatoes, peeled and cut into fries
• 2 tbsp olive oil
• 1 tsp paprika
• ½ tsp garlic powder
• Salt and pepper, to taste
• ½ cup grated Parmesan cheese
• 1 tbsp fresh parsley, chopped

For the garlic-Parmesan dip:

• 1 cup sour cream
• ¼ cup mayonnaise
• 2 cloves garlic, minced
• 2 tbsp grated Parmesan cheese
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 425°F (220°C).
2. Toss sweet potato fries with olive oil, paprika, garlic powder, salt, and pepper. Spread them in a single layer on a baking sheet.
3. Bake for 25–30 minutes, flipping halfway through, until fries are crispy and golden.
4. While fries are baking, mix all dip ingredients together in a bowl.
5. Once the fries are done, sprinkle with grated Parmesan cheese and chopped parsley. Serve with garlic-Parmesan dip.

These baked sweet potato fries are a healthier but equally satisfying alternative to regular fries.

The garlic-Parmesan dip adds an indulgent touch, making them perfect for snacking during your summer buffet.

Lemon & Herb Grilled Salmon

Grilled salmon is a light and flavorful option for your buffet spread.

Marinated with lemon, garlic, and fresh herbs, this salmon is tender, juicy, and full of fresh flavors. It’s an elegant and easy-to-make dish that requires minimal effort yet delivers maximum flavor.

Ingredients:

• 4 salmon fillets
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 2 cloves garlic, minced
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh parsley, chopped
• Salt and pepper, to taste
• Lemon wedges, for garnish

Instructions:

1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together olive oil, lemon juice, garlic, dill, parsley, salt, and pepper.
3. Brush the salmon fillets with the marinade and let sit for 15–20 minutes.
4. Grill the salmon for 4–6 minutes per side, depending on thickness, until the salmon is cooked through and flakes easily with a fork.
5. Serve with lemon wedges on the side for an extra burst of freshness.

This lemon and herb grilled salmon is flavorful, healthy, and incredibly easy to prepare.

It’s the perfect light option for your buffet, offering a burst of citrus and herb flavors with each bite.

Greek Quinoa Salad with Olives and Feta

This Greek-inspired quinoa salad is bursting with vibrant flavors from fresh vegetables, olives, and tangy feta.

The quinoa adds a satisfying base, while the lemon dressing ties everything together for a refreshing and nutritious side dish.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1 red bell pepper, diced
• ½ cup Kalamata olives, pitted and sliced
• 1 cup crumbled feta cheese
• ¼ cup red onion, finely chopped
• ¼ cup fresh parsley, chopped

For the lemon dressing:

• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• Salt and pepper, to taste

Instructions:

1. Cook the quinoa: In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat and simmer for 15 minutes, or until water is absorbed. Fluff with a fork and let cool.
2. In a large bowl, combine the cooked quinoa, cucumber, cherry tomatoes, bell pepper, olives, feta, red onion, and parsley.
3. In a small bowl, whisk together all dressing ingredients.
4. Drizzle the dressing over the salad and toss to combine. Chill for 30 minutes before serving.

This Greek quinoa salad is both light and filling, offering the perfect mix of flavors with fresh veggies, briny olives, and creamy feta.

It’s a great addition to your summer buffet and can be made ahead of time!

Spicy Shrimp Tacos with Mango Slaw

These spicy shrimp tacos are full of flavor, thanks to the combination of seasoned shrimp, tangy mango slaw, and a drizzle of creamy sauce.

The balance of spice and sweetness makes these tacos an exciting addition to any summer buffet.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp smoked paprika
• ½ tsp cayenne pepper
• Salt and pepper, to taste
• 8 small corn tortillas

For the mango slaw:

• 1 mango, julienned
• 1 cup shredded cabbage (green or purple)
• ½ red bell pepper, julienned
• 2 tbsp fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper, to taste

For the creamy sauce:

• ¼ cup sour cream
• 2 tbsp mayonnaise
• 1 tbsp lime juice
• 1 tsp hot sauce (optional)

Instructions:

1. In a bowl, toss shrimp with olive oil, chili powder, smoked paprika, cayenne, salt, and pepper.
2. Heat a grill or skillet over medium-high heat. Cook shrimp for 2–3 minutes per side, until pink and cooked through.
3. For the mango slaw, combine mango, shredded cabbage, bell pepper, cilantro, lime juice, salt, and pepper in a bowl. Toss to combine.
4. For the creamy sauce, mix together sour cream, mayonnaise, lime juice, and hot sauce in a small bowl.
5. To assemble the tacos, warm the tortillas and fill each with shrimp, mango slaw, and a drizzle of creamy sauce. Serve immediately.

These shrimp tacos are perfect for a summer buffet, offering a perfect balance of spice, sweetness, and crunch.

They’re easy to assemble and guaranteed to be a crowd-pleaser!

Cucumber and Avocado Salad with Dill Yogurt Dressing

A refreshing cucumber and avocado salad with a cool, tangy dill yogurt dressing is a perfect light and creamy dish to serve at your summer buffet.

The crisp cucumber and creamy avocado are complemented by the fresh dill and yogurt dressing, making this salad a delicious and healthy side dish.

Ingredients:

• 2 large cucumbers, sliced
• 2 ripe avocados, diced
• ½ red onion, thinly sliced
• 1 tbsp fresh dill, chopped
• 2 tbsp fresh lemon juice
• Salt and pepper, to taste

For the dill yogurt dressing:

• ½ cup plain Greek yogurt
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tbsp fresh dill, chopped
• 1 tsp honey
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the cucumber, avocado, red onion, and chopped dill.
2. In a small bowl, whisk together all dressing ingredients.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Season with salt and pepper to taste. Serve immediately or refrigerate for 30 minutes before serving.

This cucumber and avocado salad is light, creamy, and full of flavor.

The dill yogurt dressing adds a tangy creaminess that pairs perfectly with the crisp cucumber and rich avocado. It’s a refreshing addition to your buffet spread!