27+ Irresistible Summer Make-Ahead Recipes You Need to Try

Summer is the season of sunshine, fun, and relaxation, but it can also be a time when cooking feels like a chore.

Between outdoor activities, family gatherings, and enjoying the warm weather, you don’t always have the time or energy to cook from scratch every day.

That’s where make-ahead recipes come to the rescue!

These recipes allow you to prep meals in advance so that you can enjoy your summer without worrying about dinner every night.

Whether you’re looking for refreshing salads, easy snacks, or hearty dinners, we’ve rounded up over 27+ make-ahead summer recipes that will help you stay on top of your meal game.

These recipes are perfect for picnics, barbecues, or just making your week a little easier.

27+ Irresistible Summer Make-Ahead Recipes You Need to Try

With these 27+ summer make-ahead recipes, you can ensure that your meals are stress-free, flavorful, and ready to enjoy whenever you need them.

Whether you’re prepping for a picnic, a backyard BBQ, or just a busy week of work and play, these recipes are designed to save you time and effort without sacrificing taste.

Summer is meant to be enjoyed — let these make-ahead dishes help you make the most of it!

So, take the time to prep ahead, and when the heat is on, you’ll have delicious meals at your fingertips.

Chilled Lemon Herb Orzo Salad

Light, zesty, and bursting with flavor, this make-ahead orzo salad is your go-to summer side or light main dish.

With vibrant herbs, crisp vegetables, and a bright lemon dressing, it stays fresh in the fridge for days—making it ideal for cookouts, picnics, or quick lunches. It’s a perfect balance of convenience and garden-fresh flavor.

Ingredients:

• 1½ cups dry orzo pasta
• 1 cup cherry tomatoes, halved
• ½ cucumber, diced
• ¼ red onion, finely chopped
• ⅓ cup crumbled feta cheese
• ¼ cup fresh parsley, chopped
• 2 tbsp fresh dill, chopped
• ¼ cup olive oil
• Zest and juice of 1 lemon
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Cook the orzo according to package directions. Drain and rinse under cold water to stop the cooking process.
2. In a large mixing bowl, combine the cooled orzo, cherry tomatoes, cucumber, red onion, feta, parsley, and dill.
3. In a small bowl or jar, whisk together the olive oil, lemon zest and juice, minced garlic, salt, and pepper.
4. Pour the dressing over the orzo salad and toss to coat evenly.
5. Refrigerate for at least 2 hours, preferably overnight, to allow flavors to meld.

This salad only improves as it sits, making it the ideal summer dish to prepare the day before your gathering.

It pairs beautifully with grilled meats or can stand on its own as a refreshing vegetarian option.

Spicy Honey Lime Chicken Skewers

These juicy chicken skewers are marinated in a bold combination of honey, lime, garlic, and spices—then grilled or baked to perfection.

The best part? You can marinate and assemble them in advance, so all you need to do is cook them when ready. They’re a hit at summer barbecues and weekday dinners alike.

Ingredients:

• 1½ lbs boneless, skinless chicken thighs or breasts, cut into chunks
• ¼ cup honey
• 2 tbsp soy sauce
• Juice and zest of 2 limes
• 3 cloves garlic, minced
• 1½ tsp chili powder
• ½ tsp cumin
• ½ tsp smoked paprika
• ½ tsp red pepper flakes (optional)
• Salt and pepper to taste
• Wooden skewers, soaked in water for 30 minutes

Instructions:

1. In a bowl or zip-top bag, whisk together honey, soy sauce, lime juice and zest, garlic, and spices.
2. Add chicken pieces and marinate for at least 4 hours, or up to 24 hours in the refrigerator.
3. Thread marinated chicken onto skewers.
4. Grill over medium-high heat for 10–12 minutes, turning occasionally, until cooked through and lightly charred.
   Alternatively, bake at 400°F (200°C) for 20–25 minutes, flipping once.
5. Serve hot with extra lime wedges.

Making the marinade ahead of time allows the chicken to soak in all the sweet-spicy citrus flavors.

Prep it the night before a summer cookout and you’ll have a low-stress, flavor-packed entrée ready to fire up when guests arrive.

No-Bake Tropical Coconut Bars

These chilled no-bake coconut bars are like a slice of sunshine in every bite. Made with shredded coconut, pineapple, and mango, they deliver summery flavor with minimal effort.

They’re perfect for prepping ahead for a party, road trip snack, or beach day dessert.

Ingredients:

• 1½ cups graham cracker crumbs
• ½ cup melted coconut oil or unsalted butter
• 1½ cups shredded sweetened coconut
• ½ cup chopped dried pineapple
• ½ cup chopped dried mango
• 1 (14 oz) can sweetened condensed milk
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Line an 8×8-inch pan with parchment paper.
2. In a bowl, mix graham cracker crumbs and melted coconut oil until combined. Press into the bottom of the pan to form a crust.
3. In another bowl, combine coconut, dried pineapple, mango, sweetened condensed milk, vanilla, and salt.
4. Spread the mixture over the crust, pressing it down evenly.
5. Cover and refrigerate for at least 4 hours or overnight until firm.
6. Cut into squares and store in the fridge until ready to serve.

These bars are rich, chewy, and packed with tropical flair—plus they hold up well in the fridge for several days.

Make a batch in advance and you’ll always have a cool treat on hand to satisfy your sweet tooth during hot weather.

Avocado Cilantro Rice

This creamy and fragrant avocado cilantro rice is a perfect side dish for any summer meal.

The fresh lime and cilantro bring a burst of flavor, while the smooth avocado creates a luxurious texture. It can be made ahead of time and kept in the fridge for a few days, making it great for busy summer days when you want a quick, flavorful side.

Ingredients:

• 1 cup long-grain white rice
• 2 cups water or chicken broth
• 1 ripe avocado, mashed
• ½ cup fresh cilantro, chopped
• Juice and zest of 1 lime
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a saucepan, bring the water or chicken broth to a boil. Add the rice, cover, and reduce the heat to low. Simmer for 15–20 minutes, or until the rice is fully cooked and the liquid is absorbed.
2. Remove from heat and let the rice sit for 5 minutes, then fluff with a fork.
3. In a separate bowl, mash the avocado with lime juice and zest, olive oil, salt, and pepper until smooth.
4. Gently fold the avocado mixture into the cooked rice until well combined.
5. Stir in fresh cilantro and adjust seasoning as needed.
6. Let cool to room temperature before refrigerating.

This rice dish is ideal for barbecues or serving alongside grilled meats. Its vibrant flavors hold up beautifully after a few hours or even overnight, making it the perfect make-ahead dish for summer gatherings.

Serve it cold or at room temperature for the best experience.

Roasted Corn and Black Bean Salad

A simple yet flavorful salad featuring sweet roasted corn, protein-packed black beans, and a tangy lime dressing.

It’s colorful, hearty, and great for meal prep, as the flavors continue to meld and deepen as it sits. This salad can be made a day or two ahead and is perfect for BBQs, potlucks, or as a topping for tacos.

Ingredients:

• 3 ears of corn, husked
• 1 (15 oz) can black beans, drained and rinsed
• 1 red bell pepper, diced
• 1 small red onion, diced
• ¼ cup fresh cilantro, chopped
• 2 tbsp olive oil
• Juice of 2 limes
• 1 tsp cumin
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Place the corn on a baking sheet and roast for 20-25 minutes, turning once, until the kernels are golden and slightly charred.
2. Let the corn cool, then slice the kernels off the cob and set aside.
3. In a large bowl, combine the roasted corn, black beans, red bell pepper, red onion, and cilantro.
4. In a small bowl, whisk together olive oil, lime juice, cumin, salt, and pepper.
5. Pour the dressing over the salad and toss to combine.
6. Refrigerate for at least 1 hour or up to 2 days before serving.

This hearty, make-ahead salad has a nice balance of smoky, tangy, and fresh flavors.

It’s versatile enough to be served on its own or paired with grilled meats, tacos, or as a filling for wraps. Let it marinate in the fridge to fully enhance the flavors before serving.

Mediterranean Hummus & Veggie Wraps

These Mediterranean hummus and veggie wraps are easy to make, incredibly fresh, and packed with vibrant ingredients.

They’re perfect for making in advance, as they hold up well when wrapped and refrigerated, making them an excellent choice for lunch, a picnic, or a light dinner.

Ingredients:

• 4 whole-wheat tortillas or wraps
• 1 cup hummus (store-bought or homemade)
• 1 cucumber, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 cup cherry tomatoes, halved
• ½ red onion, thinly sliced
• ¼ cup Kalamata olives, sliced
• ½ cup crumbled feta cheese
• 2 tbsp fresh parsley, chopped
• Juice of ½ lemon
• Salt and pepper to taste

Instructions:

1. Lay the tortillas flat on a clean surface. Spread an even layer of hummus on each tortilla, leaving about an inch around the edges.
2. Layer the cucumber, red bell pepper, cherry tomatoes, red onion, olives, and feta cheese evenly on the wraps.
3. Sprinkle with fresh parsley, drizzle with lemon juice, and season with salt and pepper.
4. Carefully roll up each wrap tightly, folding in the sides as you go to secure the filling.
5. Slice each wrap in half, and wrap them individually in plastic wrap or foil.
6. Refrigerate for at least 2 hours before serving, or up to 2 days.

These wraps are as convenient as they are delicious.

They’re packed with fresh, crunchy veggies and creamy hummus, creating a refreshing and healthy meal that requires minimal effort. Perfect for make-ahead lunches or a light dinner option, these wraps stay fresh in the fridge, making them ideal for on-the-go summer days.

Mediterranean Quinoa Salad

This Mediterranean quinoa salad is packed with nutritious ingredients like quinoa, cucumber, tomatoes, olives, and feta.

The bright lemon and olive oil dressing ties everything together, making it a perfect make-ahead dish that’s full of vibrant flavors and textures. It’s great for picnics, potlucks, or as a healthy side for any summer BBQ.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• ½ red onion, diced
• ¼ cup Kalamata olives, sliced
• ½ cup crumbled feta cheese
• ¼ cup fresh parsley, chopped
• 3 tbsp olive oil
• Juice of 1 lemon
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. In a medium saucepan, combine the quinoa and water (or broth). Bring to a boil, then reduce the heat, cover, and simmer for 15 minutes, or until the quinoa is cooked and the liquid is absorbed.
2. Fluff the quinoa with a fork and allow it to cool to room temperature.
3. In a large bowl, combine the cooled quinoa, cherry tomatoes, cucumber, red onion, olives, feta, and parsley.
4. In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
5. Pour the dressing over the salad and toss to combine.
6. Refrigerate for at least 2 hours or overnight for best flavor.

This salad not only tastes fantastic but also holds up well in the fridge for a few days, making it a perfect option for meal prep.

It’s refreshing and light, yet filling enough to serve as a main dish for a light lunch or dinner.

Caprese Pasta Salad

A twist on the classic Caprese salad, this Caprese pasta salad is the ultimate summer dish.

The tender pasta, juicy tomatoes, creamy mozzarella, and fresh basil are all dressed in a balsamic glaze and olive oil dressing. It’s simple to make, and its flavors develop beautifully as it chills in the fridge, making it a great make-ahead dish.

Ingredients:

• 1 lb pasta (preferably rotini, farfalle, or penne)
• 2 cups cherry tomatoes, halved
• 8 oz fresh mozzarella balls, halved
• 1 cup fresh basil leaves, chopped
• ¼ cup balsamic glaze
• ¼ cup olive oil
• 1 tbsp red wine vinegar
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to package directions, then drain and rinse with cold water to stop the cooking process.
2. In a large mixing bowl, combine the cooled pasta, cherry tomatoes, mozzarella, and basil.
3. In a small bowl, whisk together balsamic glaze, olive oil, red wine vinegar, salt, and pepper.
4. Pour the dressing over the pasta salad and toss to combine.
5. Refrigerate for at least 2 hours, or overnight, to allow the flavors to meld.

The perfect balance of sweet, tangy, and creamy, this pasta salad is a hit at summer gatherings.

You can make it a day ahead to save time, and the best part is that it’s just as delicious the next day!

Watermelon Cucumber Feta Salad

Refreshing, hydrating, and full of bright flavors, this watermelon cucumber feta salad is a must-have for summer.

The combination of sweet watermelon, crunchy cucumber, and salty feta is enhanced with a light minty dressing. It’s a perfect side dish for outdoor meals or as a refreshing snack to beat the heat.

Ingredients:

• 4 cups watermelon, cubed
• 1 cucumber, thinly sliced
• ½ cup crumbled feta cheese
• ¼ cup fresh mint, chopped
• Juice of 1 lime
• 1 tbsp honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the watermelon, cucumber, feta, and mint.
2. In a small bowl, whisk together lime juice, honey, salt, and pepper until well combined.
3. Pour the dressing over the salad and gently toss to coat.
4. Refrigerate for at least 30 minutes before serving.

This salad is an absolute crowd-pleaser and can be prepared ahead of time, letting the flavors come together as it chills in the fridge.

It’s the ultimate refreshing dish to serve at a hot summer gathering or to enjoy as a snack throughout the day.

Grilled Vegetable Couscous Salad

This Grilled Vegetable Couscous Salad is a hearty, nutritious dish packed with the flavors of summer. Roasted and grilled vegetables, combined with fluffy couscous and a light lemon dressing, create a perfect side or main dish that you can prepare ahead of time.

The flavors deepen and meld the longer it sits, making it ideal for picnics or BBQs.

Ingredients:

• 1 cup couscous
• 2 tbsp olive oil
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, sliced
• 1 eggplant, sliced
• 2 tbsp fresh parsley, chopped
• Juice of 1 lemon
• 3 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Cook the couscous according to the package instructions. Fluff with a fork and set aside to cool.
2. Preheat a grill or grill pan to medium-high heat. Drizzle the vegetables with olive oil and season with salt and pepper.
3. Grill the vegetables, turning occasionally, until charred and tender, about 8-10 minutes.
4. Once cooled slightly, cut the grilled vegetables into bite-sized pieces.
5. In a large bowl, combine the couscous, grilled vegetables, parsley, and lemon juice.
6. Drizzle with olive oil and toss to combine. Season with additional salt and pepper, if desired.
7. Chill in the fridge for at least 2 hours before serving.

This salad is perfect for meal prepping. It holds up well in the fridge, and the flavors become even more delicious the next day.

It’s an excellent complement to grilled meats or as a stand-alone vegetarian option.

Shrimp and Avocado Salad

A light and refreshing shrimp and avocado salad that’s full of vibrant summer flavors. It’s easy to make ahead and perfect for a light lunch or as an appetizer.

The combination of sweet shrimp, creamy avocado, and tangy lime dressing is both refreshing and satisfying.

Ingredients:

• 1 lb cooked shrimp, peeled and deveined
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• ¼ red onion, thinly sliced
• ¼ 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 cooked shrimp, diced avocado, cherry tomatoes, red onion, and cilantro.
2. In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
3. Pour the dressing over the shrimp mixture and toss gently to combine.
4. Refrigerate for at least 30 minutes before serving.

This salad is a fantastic choice for a light, flavorful meal that requires minimal prep.

You can make it a few hours ahead and it will stay fresh in the fridge. It’s perfect for a summer lunch or served alongside grilled fish or tacos.

No-Bake Berry Cheesecake Bars

These No-Bake Berry Cheesecake Bars are a decadent and easy-to-make dessert that doesn’t require any baking.

The creamy, tangy cheesecake layer is topped with a vibrant mixed berry compote, making them a perfect make-ahead dessert for hot summer days when you don’t want to turn on the oven.

Ingredients:

• 1 ½ cups graham cracker crumbs
• ¼ cup melted butter
• 2 (8 oz) packages cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy cream
• 2 cups mixed berries (strawberries, blueberries, raspberries)
• 2 tbsp sugar
• 1 tbsp lemon juice

Instructions:

1. In a medium bowl, mix graham cracker crumbs and melted butter. Press into the bottom of a greased 9×9-inch pan to form a crust.
2. In a separate bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
3. In a chilled bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
4. Spread the cream cheese mixture over the graham cracker crust, smoothing the top with a spatula.
5. In a saucepan, combine the mixed berries, sugar, and lemon juice. Cook over medium heat for about 5-7 minutes, until the berries break down and release their juices. Let it cool completely.
6. Spoon the cooled berry compote over the cheesecake layer.
7. Refrigerate for at least 4 hours or overnight before serving. Cut into squares to serve.

These no-bake cheesecake bars are the perfect cool treat for summer.

They’re easy to prepare ahead of time and stay fresh in the fridge for a few days. They offer a refreshing, fruity dessert that everyone will love!

Cucumber and Dill Potato Salad

This light and refreshing cucumber and dill potato salad is a perfect side dish for summer gatherings.

It’s a healthier twist on the classic potato salad, with the addition of crunchy cucumbers, fresh dill, and a tangy lemon dressing. You can make it the night before, letting the flavors meld and intensify.

Ingredients:

• 2 lbs baby potatoes, halved
• 1 cucumber, thinly sliced
• ¼ red onion, finely chopped
• ¼ cup fresh dill, chopped
• 2 tbsp olive oil
• 2 tbsp white wine vinegar
• 1 tbsp lemon juice
• ½ cup Greek yogurt
• 2 tbsp mayonnaise
• Salt and pepper to taste

Instructions:

1. Boil the baby potatoes in salted water for about 15 minutes, or until tender. Drain and let cool to room temperature.
2. In a large bowl, combine the cooled potatoes, cucumber, red onion, and fresh dill.
3. In a small bowl, whisk together olive oil, white wine vinegar, lemon juice, Greek yogurt, mayonnaise, salt, and pepper until smooth.
4. Pour the dressing over the potato mixture and toss gently to coat.
5. Refrigerate for at least 2 hours or overnight to allow the flavors to meld before serving.

This potato salad is a perfect make-ahead option for barbecues and picnics.

It’s light, creamy, and full of fresh flavors, making it a healthier alternative to traditional creamy potato salads.

Summer Berry Spinach Salad

This Summer Berry Spinach Salad is bursting with fresh, vibrant flavors.

The combination of sweet berries, crisp spinach, and crunchy almonds, topped with a light balsamic dressing, makes this salad a delicious and healthy side dish for any summer meal. It can be assembled in advance and dressed just before serving.

Ingredients:

• 4 cups fresh spinach
• 1 cup strawberries, sliced
• 1 cup blueberries
• 1 cup raspberries
• ½ cup sliced almonds, toasted
• ¼ cup crumbled feta cheese
• ¼ cup balsamic vinegar
• 2 tbsp honey
• ½ cup olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the spinach, strawberries, blueberries, raspberries, and feta cheese.
2. In a small pan, toast the sliced almonds over medium heat until golden and fragrant, about 3-4 minutes. Set aside to cool.
3. In a small bowl, whisk together balsamic vinegar, honey, olive oil, salt, and pepper to make the dressing.
4. Just before serving, drizzle the salad with the dressing and toss gently to coat.
5. Sprinkle the toasted almonds on top for a crunchy finish.

This salad is not only delicious but also visually stunning with its vibrant colors.

Make it ahead without dressing, then add the balsamic glaze and almonds right before serving for the freshest taste.

Grilled Chicken Caesar Wraps

These Grilled Chicken Caesar Wraps are a portable and delicious option for summer lunches or dinners.

Grilled chicken, crisp romaine, and creamy Caesar dressing are wrapped up in a tortilla for an easy, make-ahead meal. They hold up well in the fridge, making them perfect for meal prepping or packing for picnics.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• 2 cups romaine lettuce, chopped
• ¼ cup grated Parmesan cheese
• ¼ cup Caesar dressing (store-bought or homemade)
• 4 large flour tortillas

Instructions:

1. Preheat your grill or grill pan over medium-high heat. Drizzle the chicken breasts with olive oil and season with garlic powder, onion powder, salt, and pepper.
2. Grill the chicken for 6-7 minutes per side, until cooked through and internal temperature reaches 165°F (75°C). Let rest for 5 minutes before slicing into thin strips.
3. In a bowl, toss the chopped romaine lettuce with Parmesan cheese and Caesar dressing.
4. Lay out the tortillas and divide the lettuce mixture evenly between them.
5. Top each wrap with sliced grilled chicken and wrap tightly.
6. Wrap the finished wraps in foil or parchment paper and refrigerate for up to 2 days.

These wraps are ideal for busy days when you need a quick and satisfying meal.

The grilled chicken, crisp lettuce, and creamy dressing make them a filling yet light option, and they’re easy to grab-and-go when you’re on the move.

Mango and Black Bean Quinoa Salad

This vibrant Mango and Black Bean Quinoa Salad is a refreshing and hearty dish that combines the sweetness of mango with the earthiness of black beans, all tossed with quinoa for added protein.

It’s perfect as a light lunch, a side dish for summer BBQs, or a refreshing salad for a picnic. Made ahead, it allows the flavors to blend and intensify.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 ripe mango, peeled and diced
• 1 (15 oz) can black beans, drained and rinsed
• ½ red bell pepper, diced
• ¼ cup fresh cilantro, chopped
• 1 tbsp olive oil
• Juice of 1 lime
• 1 tsp cumin
• Salt and pepper to taste

Instructions:

1. In a medium saucepan, bring the water or vegetable broth to a boil. Add the quinoa, cover, and reduce the heat to low. Simmer for 15–20 minutes, until the quinoa is tender and the liquid is absorbed.
2. Fluff the quinoa with a fork and let it cool to room temperature.
3. In a large bowl, combine the cooled quinoa, diced mango, black beans, red bell pepper, and cilantro.
4. In a small bowl, whisk together olive oil, lime juice, cumin, salt, and pepper.
5. Pour the dressing over the quinoa mixture and toss to combine.
6. Refrigerate for at least 1 hour or up to 2 days for best flavor.

This salad is not only delicious but also packed with nutrients.

It’s light, satisfying, and keeps well in the fridge, making it an excellent make-ahead dish for busy summer days.

Grilled Peach and Burrata Salad

This Grilled Peach and Burrata Salad is a sweet and savory combination that’s perfect for summer.

The sweetness of the grilled peaches pairs beautifully with the creamy burrata cheese and the slight tang of arugula. Make this salad ahead of time, and it will stay fresh in the fridge, ready to serve when you need it.

Ingredients:

• 4 ripe peaches, halved and pitted
• 2 tbsp olive oil
• 4 cups arugula
• 8 oz burrata cheese
• 2 tbsp honey
• 1 tbsp balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Preheat the grill or grill pan to medium-high heat. Brush the peach halves with olive oil and season with salt and pepper.
2. Grill the peaches cut side down for about 4-5 minutes, or until grill marks appear and the peaches are slightly softened.
3. Remove the peaches from the grill and let them cool slightly, then slice them into wedges.
4. On a platter, arrange the arugula and top with the grilled peach slices and torn pieces of burrata cheese.
5. Drizzle the honey and balsamic vinegar over the salad, and season with salt and pepper.
6. Refrigerate for up to 2 hours before serving.

This salad is a perfect balance of sweet and savory, with the creamy burrata complementing the smoky, juicy peaches.

It’s a refreshing and elegant dish that can be prepared in advance and served chilled.

Cilantro Lime Chicken and Rice Bowls

These Cilantro Lime Chicken and Rice Bowls are a satisfying and flavorful make-ahead meal that’s perfect for lunch or dinner.

The tender chicken, seasoned with cumin and lime, pairs perfectly with fluffy rice and a zesty cilantro-lime dressing. You can assemble the bowls ahead of time, and they hold up beautifully in the fridge.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tsp garlic powder
• Juice of 2 limes
• 2 cups cooked white rice
• 1 cup corn kernels (fresh or frozen)
• 1 cup cherry tomatoes, halved
• ¼ cup fresh cilantro, chopped
• 2 tbsp sour cream (optional)

Instructions:

1. Preheat your grill or grill pan over medium-high heat. Season the chicken breasts with olive oil, cumin, garlic powder, salt, and pepper.
2. Grill the chicken for 6-7 minutes per side, until cooked through and the internal temperature reaches 165°F (75°C). Let rest for 5 minutes before slicing into strips.
3. In a large bowl, combine the cooked rice, corn, cherry tomatoes, and cilantro.
4. Divide the rice mixture into 4 bowls. Top each bowl with sliced chicken and a dollop of sour cream, if desired.
5. Drizzle with extra lime juice and garnish with additional cilantro.
6. These bowls can be stored in the fridge for up to 3 days. Serve chilled or reheat in the microwave before serving.

These bowls are incredibly versatile—you can easily add other toppings like avocado, black beans, or shredded cheese.

They’re easy to prepare ahead and perfect for meal prep!

Spicy Watermelon Feta Salad

This Spicy Watermelon Feta Salad is a perfect blend of sweet, salty, and spicy flavors that scream summer.

The coolness of watermelon and the saltiness of feta are complemented by a kick of chili and fresh mint. It’s simple to prepare, and the flavors deepen when made ahead, making it perfect for picnics or BBQs.

Ingredients:

• 4 cups watermelon, cubed
• 1 cup feta cheese, crumbled
• ¼ cup fresh mint, chopped
• 1-2 tsp chili powder (adjust to taste)
• 1 lime, juiced
• 1 tbsp honey (optional)
• 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 lime juice, honey, chili powder, salt, and pepper.
3. Pour the dressing over the watermelon mixture and toss gently to combine.
4. Refrigerate for at least 1 hour before serving.

This salad is incredibly refreshing and a great addition to any summer meal. It’s simple, vibrant, and can be prepared ahead of time to allow the flavors to come together.

It’s perfect for a hot day when you want something light and energizing.

Chickpea and Roasted Red Pepper Hummus

This homemade Chickpea and Roasted Red Pepper Hummus is a flavorful twist on the classic hummus, with the smoky sweetness of roasted red peppers added to the creamy chickpeas.

It’s a perfect make-ahead dip for summer parties, picnics, or as a snack with veggies and pita.

Ingredients:

• 1 (15 oz) can chickpeas, drained and rinsed
• 1 roasted red pepper, peeled and seeded
• 2 tbsp tahini
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 garlic clove, minced
• ½ tsp ground cumin
• Salt and pepper to taste

Instructions:

1. In a food processor, combine the chickpeas, roasted red pepper, tahini, olive oil, lemon juice, garlic, cumin, salt, and pepper.
2. Blend until smooth, scraping down the sides of the bowl as needed.
3. Taste and adjust seasoning, adding more lemon juice or olive oil if desired for a creamier texture.
4. Transfer to a serving bowl and refrigerate for at least 2 hours or overnight to allow the flavors to meld.
5. Serve with pita chips, fresh veggies, or spread on sandwiches.

This hummus is a great option for make-ahead appetizers or snacks.

The roasted red pepper gives it a unique depth of flavor, and it stays fresh in the fridge for several days, making it ideal for meal prep or entertaining.

Zucchini Noodles with Pesto

Zucchini noodles, or “zoodles,” are a fresh, low-carb alternative to traditional pasta.

Tossed with homemade pesto, this dish is a light, healthy option that’s full of flavor. It’s a great make-ahead option for summer lunches or dinners, and the pesto can be made in bulk for several servings.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1 cup fresh basil leaves
• 2 tbsp pine nuts (or walnuts)
• 1 garlic clove
• ¼ cup grated Parmesan cheese
• ¼ cup olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. To make the pesto, combine the basil, pine nuts, garlic, Parmesan cheese, and olive oil in a food processor. Pulse until smooth, scraping down the sides as needed. Add lemon juice and season with salt and pepper to taste.
2. Spiralize the zucchinis into noodles using a spiralizer or julienne peeler.
3. Toss the zucchini noodles with the pesto, adding a little more olive oil if needed to coat evenly.
4. Serve immediately, or refrigerate for up to 2 days. If storing, keep the pesto separate from the noodles to prevent them from becoming soggy.

This dish is wonderfully light and fresh, perfect for hot summer days when you want something easy but satisfying.

The pesto adds a rich, aromatic flavor that makes the zoodles feel indulgent despite being low in calories. Make extra pesto to use for other dishes!

Caprese Pasta Salad

This Caprese Pasta Salad is a fresh, Italian-inspired dish that combines al dente pasta with ripe tomatoes, fresh basil, mozzarella, and a drizzle of balsamic glaze.

It’s a perfect dish to make ahead for summer picnics, BBQs, or as a light lunch. The pasta soaks up the flavors of the dressing, making it even more delicious the next day.

Ingredients:

• 12 oz pasta (such as rotini or penne)
• 2 cups cherry tomatoes, halved
• 1 cup fresh mozzarella balls, halved
• 1 cup fresh basil, torn
• ¼ cup extra virgin olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to package instructions. Drain and rinse with cold water to stop the cooking process. Let it cool to room temperature.
2. In a large bowl, combine the cooled pasta, halved cherry tomatoes, mozzarella, and basil.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper.
4. Pour the dressing over the pasta mixture and toss to combine.
5. Refrigerate for at least 1 hour or overnight for the best flavor.

This pasta salad is quick to prepare, light, and packed with fresh ingredients that make it the perfect side dish or main for hot summer days.

It’s easy to make ahead and will keep in the fridge for up to 3 days.

Mediterranean Couscous Salad

This Mediterranean Couscous Salad is a vibrant and flavorful dish that combines fluffy couscous with fresh veggies, olives, feta cheese, and a zesty lemon dressing.

It’s perfect for make-ahead meal prepping and can be enjoyed as a main or a side dish at summer gatherings.

Ingredients:

• 1 cup couscous
• 1 ½ cups boiling water
• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved
• ½ cup Kalamata olives, pitted and chopped
• ½ cup crumbled feta cheese
• ¼ cup red onion, finely chopped
• ¼ cup fresh parsley, chopped
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. In a medium bowl, pour the boiling water over the couscous. Cover and let it steam for about 5 minutes, then fluff with a fork and let it cool to room temperature.
2. In a large bowl, combine the cooled couscous, cucumber, tomatoes, olives, feta, red onion, and parsley.
3. In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper.
4. Pour the dressing over the couscous mixture and toss to combine.
5. Refrigerate for at least 1 hour or overnight to allow the flavors to meld.

This Mediterranean couscous salad is colorful, fresh, and full of texture.

It holds up well in the fridge, making it a great option for meal prep or to bring to a potluck or BBQ.

Pineapple Coconut Chicken Skewers

These Pineapple Coconut Chicken Skewers are a tropical twist on the classic grilled chicken. The sweetness of the pineapple and the creaminess of coconut combine beautifully with the savory chicken, making it a fun and flavorful summer dish.

They can be made ahead and refrigerated until ready to grill or bake.

Ingredients:

• 2 lbs boneless, skinless chicken breast, cut into 1-inch cubes
• 1 cup fresh pineapple, diced
• ½ cup unsweetened shredded coconut
• 2 tbsp olive oil
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp lime juice
• 1 garlic clove, minced
• Salt and pepper to taste
• Skewers (wooden or metal)

Instructions:

1. In a large bowl, combine olive oil, soy sauce, honey, lime juice, minced garlic, salt, and pepper. Stir well.
2. Add the cubed chicken to the bowl and toss to coat in the marinade. Cover and refrigerate for at least 1 hour or overnight.
3. Preheat your grill to medium-high heat. Thread the marinated chicken and pineapple onto the skewers, alternating between the two.
4. Grill the skewers for about 5-7 minutes per side, until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
5. While grilling, sprinkle shredded coconut over the skewers to toast slightly in the heat. Serve immediately.

These skewers are fun and full of tropical flavor.

They’re great for summer cookouts, and you can prep the chicken and marinade the night before for an easy, hassle-free grilling experience.