26+ Fresh and Flavorful Summer Lunch Party Recipes You Need to Try

As the sun shines brighter and the days get longer, there’s no better time to gather with friends and family for a fun, refreshing summer lunch party.

Whether you’re hosting a casual backyard BBQ, a garden gathering, or a laid-back picnic, the right recipes can turn any get-together into a memorable feast.

Summer meals are all about fresh ingredients, vibrant flavors, and dishes that leave everyone feeling satisfied without feeling overly full.

From light salads to grilled treats and cool, refreshing drinks, we’ve rounded up 26+ mouthwatering summer lunch party recipes that will delight your guests and make you the perfect host.

Whether you’re looking for something quick and easy or a show-stopping dish, there’s a recipe here for every palate and occasion.

So, get ready to fire up the grill, chop those veggies, and serve up a spread that’ll have everyone coming back for seconds!

26+ Fresh and Flavorful Summer Lunch Party Recipes You Need to Try

With these 26+ summer lunch party recipes, you’ve got all the inspiration you need to create a spread that’s fresh, fun, and full of flavor.

Whether you’re serving light salads, grilled meats, or vibrant veggie dishes, these recipes will elevate your summer gatherings and make your lunch party a hit.

Don’t forget to pair your meal with refreshing drinks and simple desserts to complete the experience.

So, grab your ingredients, gather your loved ones, and start planning your next sunny gathering!

Grilled Peach and Burrata Salad

Sweet, smoky peaches paired with creamy burrata cheese make this salad a show-stopper at any summer lunch party.

The medley of textures and the balance between sweet, savory, and tangy flavors make it a refreshing yet indulgent starter or side dish. Topped with fresh basil and a drizzle of balsamic glaze, it’s as beautiful as it is delicious.

Ingredients:

• 3 ripe peaches, halved and pitted
• 1 tbsp olive oil
• 2 balls burrata cheese
• 4 cups arugula or mixed greens
• ¼ cup fresh basil leaves
• 2 tbsp balsamic glaze
• Salt and pepper to taste

Instructions:

1. Preheat a grill or grill pan over medium-high heat.
2. Brush peach halves lightly with olive oil and grill for about 3 minutes on each side, until charred and tender.
3. Arrange arugula on a large serving platter. Place grilled peaches on top.
4. Tear the burrata and place it across the salad.
5. Sprinkle with fresh basil, drizzle with balsamic glaze, and season with salt and pepper.
6. Serve immediately.

This salad is the perfect warm-weather dish that highlights the best of summer produce.

Its light yet luxurious profile sets the tone for an elegant lunch gathering.

Lemon-Herb Grilled Chicken Sliders

These juicy chicken sliders are a crowd-pleaser, featuring zesty lemon, fresh herbs, and a tangy yogurt sauce that keeps everything light and summery.

Served on mini brioche buns, they’re easy to handle and perfect for casual dining with flair.

Ingredients:

• 1 lb ground chicken
• Zest and juice of 1 lemon
• 2 cloves garlic, minced
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh dill
• Salt and pepper to taste
• Olive oil for grilling
• Mini brioche buns

For the Yogurt Sauce:

• ½ cup Greek yogurt
• 1 tbsp lemon juice
• 1 tbsp chopped mint
• Salt and pepper

Instructions:

1. In a bowl, combine ground chicken, lemon zest, lemon juice, garlic, parsley, dill, salt, and pepper. Mix gently until just combined.
2. Form into 8–10 small patties.
3. Heat grill or grill pan over medium-high heat and brush lightly with olive oil.
4. Grill patties for about 4–5 minutes per side or until fully cooked.
5. Mix yogurt sauce ingredients in a small bowl.
6. Toast buns slightly, then assemble sliders with patties and a dollop of yogurt sauce.

These sliders deliver maximum flavor with minimal fuss.

They’re easy to prepare ahead and assemble when guests arrive, making your lunch party relaxed and seamless.

Chilled Avocado and Cucumber Soup

Cool, creamy, and bursting with freshness, this chilled soup is a sophisticated yet simple dish that will keep your guests refreshed under the summer sun.

The velvety texture from avocado and the crispness of cucumber come together with lime and herbs for a truly elegant offering.

Ingredients:

• 2 ripe avocados, peeled and pitted
• 1 large cucumber, peeled and chopped
• 1 garlic clove
• Juice of 2 limes
• 1 cup cold vegetable broth
• 2 tbsp fresh cilantro or dill
• Salt and pepper to taste
• Optional: Greek yogurt or sour cream for garnish

Instructions:

1. In a blender, combine avocado, cucumber, garlic, lime juice, vegetable broth, and herbs.
2. Blend until smooth. Season with salt and pepper to taste.
3. Chill for at least 1 hour before serving.
4. Serve in small bowls or glasses, garnished with a swirl of yogurt or extra herbs.

This soup is a delightful palate cleanser and a unique offering that adds sophistication to your lunch spread.

It’s also vegan-friendly and gluten-free, making it a versatile addition to any summer menu.

Shrimp and Mango Tacos with Cilantro-Lime Slaw

A tropical twist on the classic taco, these shrimp and mango tacos are bursting with bold, bright flavors. Juicy shrimp are seasoned and pan-seared, paired with sweet mango chunks, and topped with a zesty slaw that adds crunch and freshness.

They’re light yet filling and ideal for al fresco summer dining.

Ingredients:

For the shrimp:

• 1 lb shrimp, peeled and deveined
• 1 tsp paprika
• ½ tsp chili powder
• ½ tsp garlic powder
• Salt and pepper
• 1 tbsp olive oil

For the slaw:

• 2 cups shredded cabbage
• ½ cup shredded carrots
• ¼ cup chopped cilantro
• Juice of 2 limes
• 1 tbsp olive oil
• Salt to taste

Other:

• 1 ripe mango, diced
• 8 small corn or flour tortillas

Instructions:

1. Toss shrimp with spices and a bit of salt and pepper.
2. Heat olive oil in a skillet over medium-high heat and cook shrimp for 2–3 minutes per side until pink and slightly crisped.
3. In a bowl, mix cabbage, carrots, cilantro, lime juice, olive oil, and salt to create the slaw.
4. Warm tortillas, then assemble tacos with slaw, shrimp, and mango chunks.
5. Serve immediately with lime wedges on the side.

These tacos are colorful, flavorful, and fun to eat.

They bring a laid-back tropical vibe to your lunch party while still feeling fresh and elevated.

Caprese Pasta Salad with Pesto Vinaigrette

All the flavors of a classic Caprese salad—ripe tomatoes, creamy mozzarella, and fresh basil—are given a summery upgrade in this pasta salad.

The pesto vinaigrette brings a bold, herbaceous punch, making it a standout side dish or even a light main for your gathering.

Ingredients:

• 12 oz cooked pasta (fusilli or penne work well)
• 1 cup cherry tomatoes, halved
• 1 cup fresh mozzarella balls (bocconcini or ciliegine), halved
• ½ cup fresh basil leaves
• Salt and pepper

For the pesto vinaigrette:

• ¼ cup basil pesto
• 2 tbsp red wine vinegar
• 1 tbsp olive oil
• 1 tsp honey (optional)

Instructions:

1. Cook pasta, then rinse under cold water to cool and drain well.
2. In a small bowl, whisk together pesto, vinegar, olive oil, and honey.
3. In a large bowl, combine pasta, tomatoes, mozzarella, and basil.
4. Pour vinaigrette over salad and toss gently to coat.
5. Chill for at least 30 minutes before serving.

This dish is a true celebration of summer produce.

It’s quick to prepare, travels well, and tastes even better as it sits, making it a great make-ahead option.

Watermelon, Feta, and Mint Skewers

Simple, stunning, and refreshingly cool, these skewers are the perfect party finger food.

The combination of juicy watermelon, salty feta, and cooling mint offers a burst of flavor in every bite. Served on toothpicks or small skewers, they’re easy to grab and go.

Ingredients:

• 3 cups cubed watermelon
• 1 cup cubed feta cheese (firm variety)
• Fresh mint leaves
• Balsamic glaze for drizzling
• Small skewers or toothpicks

Instructions:

1. Thread one cube of watermelon, one mint leaf, and one cube of feta onto each skewer.
2. Arrange on a platter and lightly drizzle with balsamic glaze just before serving.

These vibrant bites are the essence of summer simplicity.

They require no cooking, are visually impressive, and offer a delightful contrast of flavors and textures—perfect as an appetizer or palate cleanser.

Grilled Vegetable and Hummus Wraps

These grilled vegetable and hummus wraps are a light, nutritious, and delicious option for a summer lunch.

The smoky, charred vegetables pair perfectly with the creamy hummus, and the addition of fresh greens and tangy feta gives the wraps a satisfying balance of flavors.

Ingredients:

• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 yellow squash, sliced
• 1 red onion, sliced
• 1 tbsp olive oil
• Salt and pepper to taste
• 4 large whole wheat or spinach wraps
• 1 cup hummus (store-bought or homemade)
• 2 cups mixed greens
• ¼ cup crumbled feta cheese

Instructions:

1. Preheat the grill or grill pan over medium-high heat. Toss the zucchini, bell pepper, squash, and onion with olive oil, salt, and pepper.
2. Grill vegetables for 3-4 minutes on each side until they are tender and slightly charred.
3. Lay the wraps flat and spread a generous layer of hummus on each.
4. Layer grilled vegetables, mixed greens, and feta on top of the hummus.
5. Roll up the wraps tightly and slice them in half to serve.

These wraps are versatile and perfect for a light lunch or even as a picnic offering.

They’re colorful, packed with flavor, and can be made in advance, making them a great option for a stress-free party.

Spicy Grilled Chicken and Pineapple Skewers

Sweet and spicy flavors come together in these grilled chicken and pineapple skewers, creating a crowd-pleasing dish with a tropical twist.

The combination of smoky grilled chicken and caramelized pineapple with a touch of heat makes these skewers a flavorful addition to any summer spread.

Ingredients:

• 1 lb chicken breast, cut into 1-inch cubes
• 1 ripe pineapple, peeled and cut into cubes
• 2 tbsp olive oil
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp chili powder
• 1 tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together olive oil, honey, soy sauce, lime juice, chili powder, smoked paprika, salt, and pepper.
2. Thread chicken and pineapple cubes onto skewers, alternating between the two.
3. Preheat the grill to medium-high heat and brush with oil.
4. Grill the skewers for 4-5 minutes per side, until the chicken is cooked through and the pineapple is caramelized.
5. Serve hot, garnished with extra lime wedges.

These skewers are perfect for a casual gathering, adding a delightful balance of sweet, savory, and spicy flavors.

They’re quick to prepare, fun to eat, and always a hit at a summer party.

Tomato and Cucumber Gazpacho

A chilled soup packed with fresh, vibrant vegetables, this tomato and cucumber gazpacho is perfect for hot summer days.

It’s light yet satisfying and full of crisp, refreshing flavors, making it an excellent starter or light main for a lunch party.

Ingredients:

• 4 ripe tomatoes, chopped
• 1 cucumber, peeled and chopped
• 1 red bell pepper, chopped
• 1 small red onion, chopped
• 2 cloves garlic, minced
• 3 tbsp red wine vinegar
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. In a blender, combine tomatoes, cucumber, bell pepper, onion, garlic, vinegar, olive oil, and lemon juice.
2. Blend until smooth, then season with salt and pepper.
3. Chill in the refrigerator for at least 1 hour before serving.
4. Serve cold, garnished with fresh basil leaves.

This gazpacho is incredibly refreshing and packed with nutrients, making it a perfect choice for a light yet flavorful summer lunch.

It’s a great make-ahead dish that can be served in small bowls or glasses, offering a beautiful and healthy addition to your summer party.

Crispy Chickpea and Avocado Salad

A crunchy, creamy, and satisfying salad, this crispy chickpea and avocado salad is packed with protein, healthy fats, and fresh vegetables.

The crispy chickpeas add texture, while the avocado provides richness, making it the perfect light yet filling summer dish.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 tsp paprika
• 1 tsp cumin
• Salt and pepper to taste
• 2 ripe avocados, diced
• 2 cups mixed greens (spinach, arugula, or lettuce)
• 1 cucumber, diced
• ½ red onion, thinly sliced
• ½ cup cherry tomatoes, halved
• 2 tbsp lemon juice
• 2 tbsp tahini or your favorite dressing

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the chickpeas with olive oil, paprika, cumin, salt, and pepper. Spread them in a single layer on a baking sheet.
2. Roast for 25–30 minutes, tossing halfway through, until they’re golden and crispy.
3. In a large bowl, combine mixed greens, cucumber, red onion, and cherry tomatoes. Add the diced avocado.
4. Once the chickpeas are done, let them cool slightly and then add them to the salad.
5. Drizzle with lemon juice and tahini (or your dressing of choice) and toss gently.

This salad has the perfect balance of fresh veggies, creamy avocado, and crispy chickpeas.

It’s filling without being heavy and makes a great addition to any summer lunch party.

Grilled Salmon with Mango Salsa

This grilled salmon paired with a tangy mango salsa brings the best of tropical flavors to your summer party.

The smoky, tender salmon is enhanced by the sweet and zesty mango salsa, creating a dish that’s simple to prepare but impressive to serve.

Ingredients:

• 4 salmon fillets
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• Salt and pepper to taste

For the mango salsa:

• 1 ripe mango, diced
• ½ red onion, finely chopped
• 1 small jalapeño, seeded and minced
• 1 tbsp cilantro, chopped
• Juice of 1 lime
• Salt to taste

Instructions:

1. Preheat the grill to medium-high heat. Brush the salmon fillets with olive oil and season with garlic powder, paprika, salt, and pepper.
2. Grill the salmon for about 4–5 minutes per side, or until cooked through and easily flaked with a fork.
3. In a bowl, combine diced mango, red onion, jalapeño, cilantro, lime juice, and salt to make the salsa.
4. Serve the grilled salmon topped with a generous spoonful of mango salsa.

This dish is light, flavorful, and pairs beautifully with a chilled white wine or a refreshing iced tea.

It’s a fantastic main for a summer lunch and will certainly wow your guests with its vibrant colors and tropical twist.

Corn and Black Bean Salad with Lime Dressing

A perfect summer salad that’s easy to make and packed with flavors, this corn and black bean salad with lime dressing is full of texture and zest.

It’s a great side dish for barbecues or a light main course when paired with grilled chicken or fish.

Ingredients:

• 2 cups cooked corn kernels (fresh or frozen)
• 1 can (15 oz) black beans, drained and rinsed
• 1 red bell pepper, diced
• 1 small red onion, finely chopped
• 1 jalapeño, minced (optional)
• 1 cup cherry tomatoes, halved
• ½ cup fresh cilantro, chopped
• Juice of 2 limes
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the corn, black beans, bell pepper, red onion, jalapeño, and cherry tomatoes.
2. In a small bowl, whisk together lime juice, olive oil, salt, and pepper to make the dressing.
3. Pour the dressing over the salad and toss gently to combine.
4. Garnish with fresh cilantro before serving.

This salad is packed with protein from the black beans and a burst of freshness from the corn and lime.

It’s simple to make, and the combination of flavors makes it perfect for a warm summer day. Plus, it’s vegan and gluten-free, making it suitable for all guests.

Grilled Chicken Caesar Salad Wraps

A twist on the classic Caesar salad, these grilled chicken Caesar wraps are perfect for a summer lunch.

Tender grilled chicken, crisp romaine lettuce, and a creamy Caesar dressing are all wrapped up in a soft tortilla for a portable, flavorful dish.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• Salt and pepper to taste
• 4 large flour tortillas
• 4 cups romaine lettuce, chopped
• ½ cup shredded Parmesan cheese
• ½ cup Caesar dressing

Instructions:

1. Preheat the grill to medium-high heat. Brush the chicken breasts with olive oil and season with garlic powder, Italian seasoning, salt, and pepper.
2. Grill the chicken for 6-7 minutes per side, until fully cooked and the internal temperature reaches 165°F (74°C). Let the chicken rest for a few minutes before slicing it thinly.
3. Lay the tortillas flat and layer with chopped romaine lettuce, sliced chicken, Parmesan cheese, and a drizzle of Caesar dressing.
4. Roll up the tortillas tightly and slice them in half.

These wraps are a fun, handheld version of a beloved salad, making them easy to serve and perfect for a casual yet delicious lunch party.

The grilled chicken adds a smoky flavor, while the creamy Caesar dressing ties everything together.

Summer Berry and Goat Cheese Salad

A refreshing, colorful salad filled with ripe summer berries and creamy goat cheese, this dish is light, tangy, and bursting with flavor.

The balsamic glaze adds a hint of sweetness, making it a perfect starter or side for any summer gathering.

Ingredients:

• 2 cups mixed berries (strawberries, blueberries, raspberries)
• 4 cups arugula or mixed greens
• 4 oz goat cheese, crumbled
• ¼ cup candied pecans or walnuts
• 2 tbsp balsamic glaze
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, toss together mixed berries, arugula, and goat cheese.
2. Drizzle with olive oil and balsamic glaze, then season with salt and pepper.
3. Garnish with candied pecans or walnuts for added crunch.
4. Serve immediately.

This salad brings together the sweetness of berries with the tanginess of goat cheese, creating a perfect balance of flavors.

The balsamic glaze adds depth, and the candied nuts give it an extra layer of texture. It’s an elegant yet simple dish that will impress guests at your summer lunch.

Roasted Corn and Avocado Quesadillas

These roasted corn and avocado quesadillas are a comforting yet light dish that’s easy to make and full of flavor.

The combination of charred corn, creamy avocado, and melted cheese makes for a perfect handheld lunch or appetizer.

Ingredients:

• 2 cups fresh or frozen corn kernels
• 1 tbsp olive oil
• Salt and pepper to taste
• 4 flour tortillas
• 1 ripe avocado, diced
• 1 cup shredded cheddar or Mexican blend cheese
• 1 tsp cumin
• 1 tsp chili powder
• 2 tbsp chopped cilantro
• Sour cream or salsa for serving

Instructions:

1. Heat the olive oil in a skillet over medium heat. Add the corn, salt, and pepper, and cook for 5–7 minutes, stirring occasionally, until the corn is slightly charred and tender.
2. Remove the corn from the heat and stir in the cumin, chili powder, and cilantro.
3. Heat a separate skillet over medium heat and place a tortilla in it. Layer with a generous amount of roasted corn, diced avocado, and shredded cheese.
4. Place another tortilla on top and cook for 2-3 minutes on each side, until the cheese is melted and the tortilla is golden brown.
5. Slice the quesadilla into wedges and serve with sour cream or salsa.

These quesadillas are perfect for a casual lunch and can be easily customized with your favorite ingredients.

The roasted corn and avocado make for a delicious combination of sweet and creamy flavors, and the melted cheese brings everything together in a warm, comforting bite.

Spicy Watermelon and Cucumber Salad

This spicy watermelon and cucumber salad is the perfect blend of sweet, spicy, and refreshing.

The coolness of cucumber and watermelon balances the heat from chili powder and jalapeño, making it a bold and unique dish for your summer lunch.

Ingredients:

• 4 cups watermelon, diced
• 1 cucumber, peeled and diced
• 1 small red onion, thinly sliced
• 1 jalapeño, seeded and minced
• 1 tbsp fresh lime juice
• 1 tbsp olive oil
• 1 tsp chili powder
• Salt and pepper to taste
• Fresh mint for garnish

Instructions:

1. In a large bowl, combine diced watermelon, cucumber, red onion, and jalapeño.
2. In a small bowl, whisk together lime juice, olive oil, chili powder, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Garnish with fresh mint before serving.

This salad offers a unique flavor profile with a perfect balance of sweetness, spiciness, and freshness.

It’s light, vibrant, and sure to be a hit at your summer lunch party.

Baked Caprese Stuffed Portobello Mushrooms

These baked Caprese stuffed Portobello mushrooms are a savory, satisfying vegetarian option for your lunch spread.

The earthy mushrooms are stuffed with fresh mozzarella, ripe tomatoes, and basil, then baked to perfection. They’re bursting with Italian flavors and make a beautiful addition to any summer meal.

Ingredients:

• 4 large Portobello mushroom caps, stems removed
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved
• 1 cup fresh mozzarella, shredded
• ¼ cup fresh basil leaves, chopped
• 2 tbsp balsamic glaze

Instructions:

1. Preheat the oven to 375°F (190°C). Brush the mushroom caps with olive oil and season with salt and pepper. Arrange them on a baking sheet, gill side up.
2. In a bowl, combine cherry tomatoes, mozzarella, and chopped basil.
3. Spoon the mixture evenly into each mushroom cap.
4. Bake for 15-20 minutes, until the mushrooms are tender and the cheese is melted and bubbly.
5. Drizzle with balsamic glaze before serving.

These stuffed mushrooms are a flavorful, satisfying dish with a beautiful presentation.

They are perfect as a side or a light main course at your summer lunch gathering.

Lemon and Herb Grilled Shrimp Skewers

Grilled shrimp skewers with lemon and fresh herbs are a simple, yet elegant dish that’s ideal for a summer party.

The shrimp are marinated in a tangy lemon and herb mixture, then grilled to perfection. They’re light, zesty, and full of flavor.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• Juice and zest of 1 lemon
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh basil, chopped
• Salt and pepper to taste
• Wooden skewers, soaked in water for 30 minutes

Instructions:

1. In a bowl, combine olive oil, lemon juice, lemon zest, garlic, parsley, basil, salt, and pepper.
2. Add the shrimp to the bowl and toss to coat. Marinate for 20-30 minutes in the refrigerator.
3. Thread the marinated shrimp onto the soaked wooden skewers.
4. Preheat the grill to medium-high heat. Grill the shrimp skewers for 2-3 minutes per side until they’re opaque and cooked through.
5. Serve immediately with extra lemon wedges for garnish.

These grilled shrimp skewers are light, fresh, and full of citrusy flavors.

They are perfect for a summer lunch or barbecue and pair wonderfully with a chilled glass of white wine or iced tea.

Chilled Avocado and Cucumber Soup

A refreshing, creamy, and chilled soup perfect for hot summer days.

This avocado and cucumber soup is light yet satisfying, with a creamy texture from the avocado and a refreshing crunch from the cucumber. It’s easy to prepare and makes for a beautiful, elegant starter.

Ingredients:

• 2 ripe avocados, peeled and pitted
• 1 cucumber, peeled and chopped
• 1 cup Greek yogurt or sour cream
• 1 cup vegetable broth
• Juice of 1 lime
• 2 tbsp fresh cilantro, chopped
• Salt and pepper to taste
• 1 tbsp olive oil (optional)
• A few slices of cucumber and avocado for garnish

Instructions:

1. In a blender, combine the avocados, cucumber, Greek yogurt, vegetable broth, lime juice, cilantro, salt, and pepper.
2. Blend until smooth and creamy. Adjust seasoning as needed.
3. Chill the soup in the refrigerator for at least 1 hour before serving.
4. Serve cold, garnished with cucumber slices, avocado, and a drizzle of olive oil (optional).

This chilled soup is cool, creamy, and full of flavor.

It’s light but incredibly refreshing, making it an ideal choice for a summer lunch party starter.

Grilled Peach and Burrata Salad

A perfect mix of savory and sweet, this grilled peach and burrata salad will add an elegant touch to your lunch spread.

The juicy grilled peaches pair perfectly with the creamy burrata cheese, and a drizzle of honey and balsamic glaze brings everything together.

Ingredients:

• 4 ripe peaches, halved and pitted
• 2 tbsp olive oil
• Salt and pepper to taste
• 4 cups mixed greens (arugula, spinach, or baby kale)
• 8 oz burrata cheese
• 2 tbsp honey
• 2 tbsp balsamic glaze
• Fresh basil for garnish

Instructions:

1. Preheat the grill to medium-high heat. Brush the peach halves with olive oil and season with salt and pepper.
2. Grill the peaches for 3-4 minutes per side, until they’re slightly charred and softened.
3. Arrange the mixed greens on a platter and top with grilled peaches, tearing the burrata into pieces and scattering it over the salad.
4. Drizzle with honey and balsamic glaze, and garnish with fresh basil leaves before serving.

This salad is a stunning combination of juicy, sweet peaches, creamy burrata, and tangy dressing, making it a perfect addition to a summer lunch.

It’s simple yet sophisticated and bursting with flavor.

Spicy Tuna and Avocado Lettuce Wraps

For a lighter, lower-carb option, these spicy tuna and avocado lettuce wraps are a great choice.

The tuna is perfectly spiced, and the creamy avocado adds richness, all wrapped in a crisp lettuce leaf for a fresh and flavorful bite.

Ingredients:

• 2 cans (5 oz each) tuna in water, drained
• 1 ripe avocado, diced
• 2 tbsp mayonnaise
• 1 tbsp sriracha sauce (or more for heat)
• 1 tsp sesame oil
• 1 tsp lime juice
• Salt and pepper to taste
• 8 large iceberg or butter lettuce leaves
• 2 tbsp sesame seeds (optional)
• Fresh cilantro for garnish

Instructions:

1. In a bowl, mix the drained tuna with mayonnaise, sriracha sauce, sesame oil, lime juice, salt, and pepper.
2. Gently fold in the diced avocado.
3. Arrange the lettuce leaves on a serving platter and spoon the tuna mixture into each leaf.
4. Garnish with sesame seeds and fresh cilantro.
5. Serve immediately as a light and refreshing lunch option.

These lettuce wraps are fresh, spicy, and packed with protein.

They’re a great low-carb alternative that doesn’t skimp on flavor and will add a burst of heat to your summer lunch party spread.

Grilled Halloumi and Veggie Skewers

Grilled halloumi and veggie skewers are a perfect vegetarian option for a summer lunch.

Halloumi’s firm, salty texture holds up wonderfully on the grill, and when paired with colorful vegetables, it makes for a hearty yet light dish that’s bursting with flavor.

Ingredients:

• 1 block halloumi cheese, cut into cubes
• 1 red bell pepper, cut into chunks
• 1 zucchini, sliced into rounds
• 1 red onion, cut into wedges
• 1 pint cherry tomatoes
• 2 tbsp olive oil
• 1 tbsp dried oregano
• 1 tsp lemon zest
• Salt and pepper to taste
• Fresh parsley for garnish
• Lemon wedges for serving

Instructions:

1. Preheat the grill to medium-high heat. Thread the halloumi, bell pepper, zucchini, onion, and cherry tomatoes onto skewers, alternating between the ingredients.
2. Drizzle the skewers with olive oil and season with dried oregano, lemon zest, salt, and pepper.
3. Grill the skewers for 3–4 minutes per side, or until the veggies are tender and the halloumi is golden brown with grill marks.
4. Garnish with fresh parsley and serve with lemon wedges.

These skewers are the perfect combination of crispy, salty halloumi and smoky grilled vegetables.

They’re a great side dish or a main for a summer lunch and are sure to please both vegetarians and meat-lovers alike.

Tropical Chicken and Quinoa Salad

This tropical chicken and quinoa salad is packed with vibrant flavors and textures, making it a refreshing and nutritious choice for your summer lunch.

The grilled chicken, sweet mango, and tangy lime dressing pair perfectly with the nutty quinoa, making this dish light yet satisfying.

Ingredients:

• 2 chicken breasts, grilled and sliced
• 1 cup quinoa, cooked
• 1 mango, peeled and diced
• 1 red bell pepper, diced
• 1 avocado, diced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp olive oil
• Juice of 1 lime
• 1 tbsp honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cooked quinoa, mango, red bell pepper, avocado, and cilantro.
2. Whisk together olive oil, lime juice, honey, salt, and pepper in a small bowl to make the dressing.
3. Add the grilled chicken slices to the salad and toss everything together gently with the dressing.
4. Serve chilled or at room temperature.

This salad is a perfect balance of fresh, tropical flavors, and it’s a great option for a healthy, filling lunch.

It’s easy to make in advance and can be served as a main or as a side dish for your party.

Grilled Prawn Tacos with Cabbage Slaw

These grilled prawn tacos with cabbage slaw are an excellent choice for a summer lunch.

The succulent, smoky prawns are paired with a crisp, tangy slaw, all wrapped in a soft tortilla for a refreshing and flavorful bite.

Ingredients:

• 1 lb large prawns, peeled and deveined
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• Salt and pepper to taste
• 8 small corn tortillas
• 2 cups shredded cabbage (green or purple)
• ½ cup chopped cilantro
• ½ cup sour cream or Greek yogurt
• Juice of 1 lime
• 1 tbsp apple cider vinegar
• 1 avocado, sliced
• Lime wedges for serving

Instructions:

1. Preheat the grill to medium-high heat. Toss the prawns with olive oil, chili powder, cumin, salt, and pepper.
2. Grill the prawns for 2-3 minutes on each side until they are opaque and slightly charred.
3. In a bowl, combine the shredded cabbage, cilantro, sour cream or Greek yogurt, lime juice, apple cider vinegar, salt, and pepper to make the slaw.
4. Warm the tortillas on the grill for about 30 seconds on each side.
5. Assemble the tacos by placing a few grilled prawns on each tortilla, topping with cabbage slaw, and adding avocado slices.
6. Serve with lime wedges.

These grilled prawn tacos are a fun, flavorful dish that’s perfect for a summer lunch.

The smoky prawns paired with the creamy avocado and tangy slaw make for a delicious and refreshing bite that your guests will love.