23+ Delicious Summer Savory Herb Recipes to Try This Season

As summer rolls in, the warm weather invites us to get creative in the kitchen with fresh, vibrant ingredients.

One herb that truly shines during this season is summer savory.

Often overshadowed by its more famous cousins like basil and oregano, summer savory deserves a spot in your herb garden and your kitchen.

This aromatic herb, with its peppery, savory notes, adds a distinctive flavor to a wide range of dishes, from savory meats to refreshing salads.

In this blog post, we’ve rounded up 23+ summer savory herb recipes to inspire your cooking.

Whether you’re grilling, baking, or preparing a light appetizer, summer savory is the perfect herb to elevate your meals with its fresh, earthy taste.

23+ Delicious Summer Savory Herb Recipes to Try This Season

With its vibrant flavor and versatility, summer savory is the perfect herb to embrace this summer.

From savory grilled meats to refreshing salads and creamy dips, this herb can truly enhance every meal.

Whether you’re a seasoned cook or just beginning to explore fresh herbs in your cooking, these 23+ summer savory recipes offer something for every palate.

So, next time you’re planning your meals, don’t forget to grab some summer savory!

Experiment with these recipes and let this herb become a staple in your summer cooking.

With the right combination of fresh ingredients and the unique flavor of summer savory, you’ll create dishes that are bursting with flavor and perfect for the season.

Grilled Lemon-Savory Chicken Skewers

These chicken skewers are a perfect marriage of zesty lemon and earthy summer savory, creating a fresh and herbal profile ideal for backyard cookouts or weeknight grilling.

The herb’s sharp, peppery edge cuts through the richness of the chicken, balancing the citrus notes for a light yet satisfying dish.

Ingredients:

• 1½ lbs boneless, skinless chicken thighs, cut into chunks
• Juice and zest of 2 lemons
• 2 tbsp olive oil
• 1 tbsp chopped fresh summer savory (or 1 tsp dried)
• 2 garlic cloves, minced
• Salt and freshly ground black pepper
• Skewers (soaked if wooden)

Instructions:

1. In a bowl, whisk together lemon juice, zest, olive oil, garlic, and summer savory. Season with salt and pepper.
2. Add chicken chunks to the marinade. Toss to coat well, then cover and refrigerate for at least 1 hour (up to 4 hours).
3. Thread chicken onto skewers.
4. Preheat a grill or grill pan over medium-high heat. Grill skewers 4–5 minutes per side, or until charred and fully cooked.
5. Serve hot with a squeeze of fresh lemon and a side of chilled tzatziki or cucumber salad.

The bright lemon and bold summer savory transform simple grilled chicken into a vibrant, herbaceous summer meal.

Whether served at a picnic or enjoyed indoors with the windows open, these skewers are a delicious ode to seasonal simplicity.

Summer Savory Potato & Green Bean Salad

This warm potato and green bean salad gets a garden-fresh lift from summer savory, whose mildly peppery bite brings a unique depth to this rustic side dish.

Served warm or at room temperature, it’s ideal for BBQs, potlucks, or light lunches.

Ingredients:

• 1½ lbs baby potatoes, halved
• ½ lb green beans, trimmed
• 2 tbsp chopped fresh summer savory (or 1 tbsp dried)
• 2 tbsp white wine vinegar
• 1 tbsp Dijon mustard
• ¼ cup olive oil
• 1 small shallot, finely chopped
• Salt and pepper to taste

Instructions:

1. Boil potatoes in salted water until tender, about 10–12 minutes. In the last 2–3 minutes, add green beans to blanch them.
2. Drain and rinse briefly under cool water to stop cooking, then let sit to steam off excess moisture.
3. In a bowl, whisk together vinegar, mustard, olive oil, shallot, summer savory, salt, and pepper.
4. Toss warm potatoes and green beans with the dressing.
5. Let sit for 10 minutes before serving to absorb flavors.

More than just a side, this salad holds its own with rich meats or grilled seafood.

Summer savory provides a sophisticated, herbaceous contrast to the creamy potatoes and crisp-tender beans, making each bite layered and memorable.

Tomato, Mozzarella & Summer Savory Tart

This flaky tart is bursting with ripe summer tomatoes, creamy mozzarella, and aromatic summer savory.

It’s a modern twist on the classic tomato-basil pairing, swapping in savory for a more robust, peppery punch. Great as an appetizer or light vegetarian main.

Ingredients:

• 1 sheet puff pastry, thawed
• 3 medium heirloom tomatoes, sliced
• 1 cup fresh mozzarella, sliced
• 2 tbsp chopped fresh summer savory
• 1 tbsp olive oil
• Salt and cracked black pepper
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
2. Roll out puff pastry slightly and place on the sheet. Score a 1-inch border around the edge.
3. Arrange tomato and mozzarella slices within the border, overlapping slightly.
4. Sprinkle summer savory evenly over the top. Drizzle with olive oil and season with salt and pepper.
5. Brush pastry border with egg wash.
6. Bake for 25–30 minutes, or until pastry is golden and crisp.
7. Let cool slightly before slicing.

This tart is a showstopper that feels both rustic and refined.

The summer savory’s assertive flavor elevates the sweetness of tomatoes and creaminess of mozzarella, making it a go-to for summer brunches or al fresco dinners.

Summer Savory & Zucchini Fritters

These crisp zucchini fritters are laced with the herbal brightness of summer savory, giving them an earthy depth that balances the lightness of fresh vegetables.

They’re ideal for brunch, a light lunch, or as a garden-to-table appetizer with a dollop of herbed yogurt.

Ingredients:

• 2 medium zucchini, grated
• ½ tsp salt
• 2 eggs
• ⅓ cup all-purpose flour
• ¼ cup grated Parmesan
• 2 tbsp chopped fresh summer savory (or 1 tbsp dried)
• 2 scallions, finely sliced
• Freshly ground black pepper
• Olive oil, for frying

Instructions:

1. Place grated zucchini in a colander, sprinkle with salt, and let sit for 10 minutes. Then squeeze out as much moisture as possible using a clean towel.
2. In a large bowl, combine zucchini, eggs, flour, Parmesan, summer savory, scallions, and pepper. Mix to form a thick batter.
3. Heat oil in a skillet over medium heat. Drop batter by spoonfuls and flatten slightly.
4. Fry 3–4 minutes per side, until golden and crispy. Drain on paper towels.
5. Serve warm with lemon wedges or herbed yogurt dip.

These fritters strike a delicious balance between comfort food and garden-fresh fare.

Summer savory adds a peppery vibrancy that makes them stand out from ordinary zucchini dishes, proving that herbs can completely transform the familiar.

Summer Savory-Marinated Goat Cheese with Crostini

This marinated goat cheese is infused with summer savory and other aromatics, creating an elegant and effortless starter.

It’s a herbaceous, tangy, and rich appetizer that’s perfect for spreading over crisp crostini during warm evening gatherings.

Ingredients:

• 8 oz goat cheese, formed into rounds or a log
• ¼ cup olive oil
• 1 tbsp chopped fresh summer savory
• 1 tsp lemon zest
• 1 garlic clove, thinly sliced
• Pinch of chili flakes (optional)
• Freshly cracked pepper
• Baguette slices, toasted

Instructions:

1. Place goat cheese in a shallow dish. In a small bowl, combine olive oil, summer savory, lemon zest, garlic, chili flakes, and pepper.
2. Pour the mixture over the cheese, making sure it’s well coated. Cover and refrigerate for at least 1 hour (or up to overnight).
3. Bring to room temperature before serving with toasted baguette slices.

This simple yet elegant dish lets the unique flavor of summer savory shine through in every bite.

Its bright, herbaceous notes pair beautifully with the creaminess of the cheese, making it a standout appetizer for warm-weather entertaining.

Sweet Corn & Summer Savory Risotto

Creamy risotto meets the peak sweetness of summer corn and the peppery nuance of summer savory in this dish that bridges comfort and freshness.

The herb brings depth without overpowering the delicate corn, making this risotto feel light and seasonally appropriate.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 1 cup Arborio rice
• ½ cup dry white wine
• 4 cups vegetable or chicken broth, kept warm
• 1½ cups fresh corn kernels (about 2 ears)
• 1 tbsp chopped fresh summer savory
• ¼ cup grated Parmesan
• Salt and pepper to taste
• Butter (optional, for richness)

Instructions:

1. Heat olive oil in a saucepan over medium heat. Sauté onion until translucent, about 5 minutes.
2. Add Arborio rice and stir to coat. Cook for 1–2 minutes, then pour in white wine and stir until absorbed.
3. Begin adding warm broth, one ladle at a time, stirring constantly and allowing liquid to absorb before adding more.
4. After about 15 minutes, add corn and continue cooking until rice is tender and creamy (total of 20–25 minutes).
5. Stir in summer savory, Parmesan, and a small knob of butter if desired. Season to taste.

This risotto captures the sweet, sunny flavor of summer corn and enriches it with the complex, peppery brightness of summer savory.

It’s an unexpected pairing that turns a cozy classic into a seasonal masterpiece.

Savory Herb-Infused Lemonade

This savory lemonade is a refreshing twist on a classic summer drink.

The peppery notes of summer savory bring a sophisticated contrast to the tart lemon, creating a beautifully balanced beverage that’s perfect for picnics or outdoor gatherings.

Ingredients:

• 4 cups water
• 2 lemons, juiced
• 3 tbsp honey or sugar (to taste)
• 1 sprig fresh summer savory
• Ice cubes
• Lemon slices and fresh summer savory for garnish

Instructions:

1. In a small saucepan, bring 1 cup of water to a simmer and add the summer savory sprig. Let steep for 5–7 minutes, then remove and discard the sprig.
2. In a pitcher, combine the lemon juice, honey (or sugar), and the savory-infused water. Stir until the sweetener is dissolved.
3. Add the remaining 3 cups of cold water and ice cubes to the pitcher. Stir to chill.
4. Garnish with lemon slices and a few sprigs of fresh summer savory. Serve chilled.

This savory lemonade is a fantastic alternative to traditional lemonades and iced teas.

The addition of summer savory adds a subtle herbal complexity that enhances the citrusy tartness, making it an intriguing drink for hot days.

Summer Savory-Stuffed Bell Peppers

These vibrant stuffed bell peppers are filled with a savory mixture of quinoa, roasted vegetables, and summer savory, making them a hearty yet light main dish.

The herb complements the richness of the vegetables, making each bite both comforting and satisfying.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 small zucchini, diced
• 1 cup cherry tomatoes, halved
• 1 onion, finely chopped
• 2 tbsp olive oil
• 2 tbsp fresh summer savory, chopped
• 1 tbsp balsamic vinegar
• Salt and pepper to taste
• ½ cup shredded mozzarella cheese (optional)

Instructions:

1. Preheat oven to 375°F (190°C). Place the bell peppers on a baking sheet.
2. In a pan, heat olive oil over medium heat. Sauté onion and zucchini until softened, about 5–7 minutes.
3. Add tomatoes, quinoa, summer savory, balsamic vinegar, salt, and pepper. Stir to combine and cook for another 2 minutes.
4. Stuff the bell peppers with the quinoa mixture, pressing down gently to pack it in. Top with mozzarella, if using.
5. Roast for 25–30 minutes, or until peppers are tender and the filling is hot.
6. Serve warm with a sprinkle of extra summer savory for garnish.

These stuffed peppers are perfect for a light summer dinner or as a side for grilled meats.

The savory herb infuses the quinoa with a peppery, aromatic flavor that balances the sweetness of the bell peppers, making it a well-rounded dish.

Summer Savory Pesto Pasta

This pesto pasta is a delightful twist on the traditional basil pesto, featuring summer savory as the star herb.

The result is a fresh, herbaceous sauce that perfectly coats pasta and highlights the herb’s peppery, aromatic flavor, creating a dish that’s both vibrant and satisfying.

Ingredients:

• 2 cups fresh summer savory leaves
• ¼ cup toasted pine nuts
• 2 garlic cloves
• ½ cup grated Parmesan cheese
• ½ cup olive oil
• 1 lb pasta (such as spaghetti, fettuccine, or penne)
• Salt and freshly ground black pepper
• Extra Parmesan for serving

Instructions:

1. In a food processor, combine summer savory, pine nuts, garlic, and Parmesan. Pulse to chop the ingredients.
2. With the processor running, slowly drizzle in olive oil until a smooth pesto forms. Season with salt and pepper to taste.
3. Cook pasta according to package instructions. Reserve about 1 cup of pasta cooking water before draining.
4. Toss the cooked pasta with the pesto, adding reserved pasta water a little at a time to help the sauce coat the pasta evenly.
5. Serve with a sprinkle of Parmesan and freshly cracked pepper.

This summer savory pesto pasta is fresh, easy, and bursting with flavor.

The savory’s mild pepperiness adds a unique complexity to the pesto, transforming a simple pasta dish into something unforgettable.

Summer Savory & Lemon Grilled Shrimp

These grilled shrimp are infused with the zesty, citrusy kick of lemon and the earthy warmth of summer savory, creating a deliciously light yet flavorful dish perfect for grilling season.

The savory herb works beautifully with the shrimp’s natural sweetness, giving this dish a refreshing and aromatic taste.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• Juice and zest of 1 lemon
• 1 tbsp chopped fresh summer savory (or 1 tsp dried)
• 2 garlic cloves, minced
• Salt and freshly ground black pepper
• Skewers (soaked if wooden)

Instructions:

1. In a bowl, whisk together olive oil, lemon juice, lemon zest, summer savory, garlic, salt, and pepper.
2. Add shrimp to the marinade and toss to coat evenly. Refrigerate for at least 20 minutes, up to 1 hour.
3. Preheat a grill or grill pan to medium-high heat.
4. Thread shrimp onto skewers and grill for 2-3 minutes per side, until pink and slightly charred.
5. Serve immediately with a squeeze of fresh lemon and a side of grilled vegetables or a crisp salad.

These shrimp skewers are a perfect balance of bright citrus and aromatic herbs.

The summer savory provides a peppery note that complements the shrimp’s natural sweetness, making this dish a crowd-pleasing favorite for any outdoor meal.

Savory Herb & Goat Cheese Stuffed Mushrooms

These bite-sized stuffed mushrooms are filled with a savory blend of goat cheese, fresh herbs, and summer savory, making them a delightful appetizer or side dish.

The richness of the goat cheese pairs perfectly with the earthy mushrooms, while the summer savory adds a subtle peppery kick.

Ingredients:

• 12 large button mushrooms, stems removed
• 4 oz goat cheese, softened
• 1 tbsp fresh summer savory, chopped
• 2 tbsp breadcrumbs
• 1 tbsp olive oil
• 1 garlic clove, minced
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat oven to 375°F (190°C). Arrange mushroom caps on a baking sheet.
2. In a bowl, combine goat cheese, summer savory, breadcrumbs, olive oil, garlic, salt, and pepper. Mix until smooth and creamy.
3. Spoon the cheese mixture into each mushroom cap, pressing down gently to pack it in.
4. Bake for 15–20 minutes, or until mushrooms are tender and the filling is golden.
5. Garnish with fresh parsley before serving.

These stuffed mushrooms are perfect as a light appetizer or finger food at your next gathering.

The combination of creamy goat cheese and the peppery summer savory creates a harmonious flavor profile that elevates the earthy mushrooms.

Summer Savory & Roasted Beet Salad

This vibrant salad is a beautiful combination of roasted beets, fresh greens, and the peppery flavor of summer savory.

The savory herb adds depth to the sweetness of the beets, creating a colorful and flavorful salad that is perfect for summer gatherings or as a light lunch.

Ingredients:

• 4 medium beets, peeled and cut into wedges
• 2 tbsp olive oil
• 1 tbsp fresh summer savory, chopped
• Salt and pepper to taste
• 4 cups mixed greens (such as arugula, spinach, or kale)
• 2 oz goat cheese or feta, crumbled
• ¼ cup toasted walnuts
• 2 tbsp balsamic vinegar

Instructions:

1. Preheat oven to 400°F (200°C). Toss beet wedges with 1 tablespoon of olive oil, summer savory, salt, and pepper. Spread out on a baking sheet.
2. Roast for 25–30 minutes, or until beets are tender and slightly caramelized, flipping halfway through.
3. While the beets roast, toss mixed greens with remaining olive oil and balsamic vinegar.
4. Once beets are done, let cool slightly, then add to the salad.
5. Top with crumbled cheese, toasted walnuts, and extra summer savory.

This roasted beet salad is a colorful, nutrient-packed dish that’s perfect for summer.

The summer savory ties the sweetness of the beets with the richness of the cheese and the crunch of walnuts, creating a satisfying dish that’s full of texture and flavor.

Summer Savory & Herb-Crusted Pork Tenderloin

This pork tenderloin is coated with a flavorful crust of summer savory and other fresh herbs, then roasted to perfection.

The herb crust helps seal in moisture and flavor, giving the pork a beautifully aromatic finish. It’s a perfect main course for any summer dinner party or family meal.

Ingredients:

• 1 lb pork tenderloin
• 2 tbsp fresh summer savory, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp rosemary, chopped
• 3 tbsp olive oil
• 2 garlic cloves, minced
• Salt and freshly ground black pepper
• 1 lemon, cut into wedges (for serving)

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a small bowl, combine summer savory, thyme, rosemary, garlic, olive oil, salt, and pepper to form a paste.
3. Rub the herb mixture evenly over the pork tenderloin.
4. Place the pork on the baking sheet and roast for 25–30 minutes, or until the internal temperature reaches 145°F (63°C).
5. Let the pork rest for 5 minutes before slicing.
6. Serve with lemon wedges and a side of roasted vegetables or mashed potatoes.

This herb-crusted pork tenderloin offers a mouthwatering blend of savory, earthy flavors.

The fresh summer savory enhances the richness of the pork, making each bite savory and satisfying. The lemon wedges add a bright, citrusy contrast, perfect for cutting through the richness of the meat.

Summer Savory & Lemon Ricotta Crostini

These crispy crostini are topped with a light and creamy lemon ricotta spread and garnished with fresh summer savory.

This simple, yet flavorful appetizer makes for a great snack, perfect for entertaining or enjoying with a glass of wine.

Ingredients:

• 1 baguette, sliced into ½-inch pieces
• 1 cup ricotta cheese
• 1 tbsp lemon zest
• 2 tbsp fresh summer savory, chopped
• 2 tbsp olive oil
• Salt and freshly ground black pepper
• Fresh lemon slices (for garnish)

Instructions:

1. Preheat oven to 400°F (200°C). Arrange baguette slices on a baking sheet and drizzle with olive oil. Toast in the oven for 5–7 minutes, or until golden brown and crispy.
2. In a bowl, mix ricotta, lemon zest, salt, and pepper until smooth and creamy.
3. Spread the ricotta mixture on each toasted baguette slice.
4. Garnish with fresh summer savory and a slice of lemon.
5. Serve immediately as an appetizer or light snack.

These crostini are a delightful combination of creamy, tangy ricotta, bright lemon, and the savory punch of fresh herbs.

They’re perfect for a summer gathering or a simple evening snack with friends and family.

Summer Savory-Infused Olive Oil Dip

This simple yet flavorful olive oil dip is infused with summer savory and other fresh herbs, making it the perfect accompaniment for freshly baked bread, pita, or vegetables.

It’s a versatile and aromatic dip that can be served at any gathering or as a light starter before a meal.

Ingredients:

• ½ cup extra virgin olive oil
• 2 tbsp fresh summer savory, chopped
• 1 garlic clove, minced
• 1 tbsp balsamic vinegar
• Salt and freshly ground black pepper
• Fresh crusty bread or pita for dipping

Instructions:

1. In a small bowl, combine olive oil, summer savory, garlic, balsamic vinegar, salt, and pepper.
2. Stir well to combine and allow the oil to infuse for at least 30 minutes, or up to 2 hours for more flavor.
3. Serve in a shallow dish with slices of crusty bread or pita for dipping.

This savory olive oil dip is an excellent appetizer for any meal.

The summer savory adds a peppery, herbal note to the richness of the olive oil, while the balsamic vinegar introduces a touch of sweetness, making it an irresistible dip for bread.

Summer Savory & Spinach Quiche

This savory quiche is a delightful combination of fresh spinach, eggs, and summer savory, offering a light and aromatic dish perfect for breakfast, brunch, or even a light dinner.

The herb enhances the earthy flavor of the spinach, while the creamy eggs make for a rich, satisfying filling.

Ingredients:

• 1 pre-made pie crust (or homemade)
• 1 cup fresh spinach, chopped
• 4 large eggs
• 1 cup heavy cream
• 1 tbsp fresh summer savory, chopped
• 1 cup shredded cheddar cheese
• 1 small onion, finely chopped
• Salt and freshly ground black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat the oven to 375°F (190°C). Line a pie dish with the pie crust and set aside.
2. In a skillet, heat olive oil over medium heat. Add the onion and sauté until soft and translucent, about 5 minutes.
3. Add the chopped spinach to the skillet and cook for another 2-3 minutes, until wilted.
4. In a mixing bowl, whisk together eggs, heavy cream, summer savory, salt, and pepper.
5. Spread the spinach and onion mixture evenly in the pie crust, then pour the egg mixture over the top.
6. Sprinkle shredded cheddar cheese evenly over the quiche.
7. Bake for 35–40 minutes, or until the quiche is set and golden on top.
8. Let cool slightly before slicing and serving.

This savory quiche is the perfect blend of rich eggs, fresh spinach, and the peppery brightness of summer savory.

It’s ideal for brunches, picnics, or light weeknight dinners, offering a comforting yet vibrant dish.

Summer Savory & Tomato Bruschetta

This simple and fresh bruschetta is a perfect appetizer for any summer gathering.

The combination of ripe tomatoes, fresh basil, and summer savory creates a refreshing topping for crispy toasted baguette slices, making it a flavorful and aromatic starter.

Ingredients:

• 1 baguette, sliced into ½-inch rounds
• 3 large ripe tomatoes, diced
• 2 tbsp fresh summer savory, chopped
• 1 tbsp fresh basil, chopped
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and freshly ground black pepper
• 1 garlic clove, halved

Instructions:

1. Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet and brush with olive oil.
2. Toast the bread in the oven for 5–7 minutes, or until golden and crispy.
3. While the bread is toasting, combine the diced tomatoes, summer savory, basil, olive oil, balsamic vinegar, salt, and pepper in a bowl. Stir to combine and set aside.
4. Once the baguette slices are toasted, rub each slice with the cut side of the garlic cloves to infuse them with flavor.
5. Spoon the tomato mixture onto each toasted slice of bread.
6. Serve immediately as an appetizer or snack.

This tomato bruschetta is the essence of summer, with fresh, juicy tomatoes paired with the peppery flavor of summer savory.

The balsamic vinegar adds a slight sweetness, creating a perfect balance of flavors on the crispy toasted bread.

Summer Savory & Cucumber Salad

This refreshing cucumber salad is a light and crunchy side dish that pairs beautifully with grilled meats, seafood, or as a standalone salad.

The cool cucumbers are complemented by the herbaceous, peppery bite of summer savory, making it a perfect summer side dish.

Ingredients:

• 2 large cucumbers, thinly sliced
• ½ small red onion, thinly sliced
• 2 tbsp fresh summer savory, chopped
• 2 tbsp white wine vinegar
• 2 tbsp olive oil
• Salt and freshly ground black pepper
• 1 tsp honey (optional, for a touch of sweetness)

Instructions:

1. In a large bowl, combine the sliced cucumbers, red onion, and fresh summer savory.
2. In a small bowl, whisk together the white wine vinegar, olive oil, salt, pepper, and honey (if using).
3. Pour the dressing over the cucumber mixture and toss gently to coat.
4. Let the salad sit for 10–15 minutes to allow the flavors to meld.
5. Serve chilled or at room temperature as a refreshing side dish.

This cucumber salad is the ultimate refreshing side for summer meals.

The summer savory adds a nice depth to the crisp cucumbers, while the vinegar provides a tangy contrast to the coolness of the vegetables. It’s light, refreshing, and the perfect addition to any summer spread.

Summer Savory & Lemon Grilled Chicken Skewers

These grilled chicken skewers are marinated in a zesty blend of summer savory, lemon, and olive oil, creating a vibrant and aromatic dish.

Perfect for barbecues or a quick weeknight dinner, the summer savory adds a fragrant, peppery touch to the juicy chicken, making each bite irresistible.

Ingredients:

• 1 lb chicken breast, cut into 1-inch cubes
• 2 tbsp fresh summer savory, chopped
• 2 tbsp olive oil
• Juice and zest of 1 lemon
• 2 garlic cloves, minced
• Salt and freshly ground black pepper
• Skewers (soaked if wooden)

Instructions:

1. In a bowl, combine olive oil, lemon juice, lemon zest, summer savory, garlic, salt, and pepper. Whisk to combine.
2. Add the chicken cubes to the marinade, tossing to coat. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
3. Preheat the grill or grill pan to medium-high heat. Thread the marinated chicken onto skewers.
4. Grill the chicken for 3–4 minutes per side, until golden and cooked through (internal temperature should reach 165°F / 75°C).
5. Serve hot with a side of grilled vegetables or a fresh salad.

These chicken skewers are packed with fresh, bright flavors thanks to the lemon and summer savory.

The herbed marinade gives the chicken a fragrant, peppery undertone that makes these skewers the star of any summer meal.

Summer Savory & Cream Cheese Dip

This creamy dip combines the richness of cream cheese with the herbal flavor of summer savory, making it the perfect accompaniment for fresh vegetables, crackers, or chips.

It’s a quick and easy appetizer that’s full of flavor and perfect for any gathering.

Ingredients:

• 8 oz cream cheese, softened
• 2 tbsp fresh summer savory, chopped
• 2 tbsp sour cream
• 1 tbsp lemon juice
• 1 garlic clove, minced
• Salt and freshly ground black pepper
• Fresh veggies (carrots, celery, cucumber) or crackers for serving

Instructions:

1. In a mixing bowl, beat together cream cheese, sour cream, lemon juice, garlic, salt, and pepper until smooth and creamy.
2. Stir in the chopped summer savory and mix well.
3. Transfer the dip to a serving bowl and chill for at least 30 minutes before serving.
4. Serve with fresh vegetables, crackers, or pita chips.

This dip is creamy, savory, and full of herbaceous flavor.

The summer savory adds a peppery edge that cuts through the richness of the cream cheese, making it a perfectly balanced appetizer that everyone will love.

Summer Savory & Potato Salad

This fresh potato salad is a light, herb-infused twist on the classic.

The addition of summer savory adds a peppery depth to the creamy potatoes, creating a side dish that’s both refreshing and satisfying. Perfect for barbecues, picnics, or as a side for grilled meats.

Ingredients:

• 2 lbs baby potatoes, halved or quartered
• 3 tbsp mayonnaise
• 2 tbsp Greek yogurt
• 1 tbsp fresh summer savory, chopped
• 1 tbsp Dijon mustard
• 2 tbsp fresh dill, chopped
• 1 small red onion, finely diced
• Salt and freshly ground black pepper

Instructions:

1. Boil the baby potatoes in salted water until tender, about 12–15 minutes. Drain and let cool.
2. In a large bowl, mix together mayonnaise, Greek yogurt, mustard, summer savory, dill, salt, and pepper.
3. Add the cooled potatoes and red onion to the bowl, tossing gently to coat.
4. Refrigerate the potato salad for at least 1 hour before serving to let the flavors meld.

This potato salad is light yet creamy, with the peppery kick of summer savory complementing the rich potatoes and tangy mustard.

It’s a perfect side dish for summer gatherings, offering a fresh take on a traditional favorite.