25+ Delicious Summer Sunday Recipes to Enjoy with Family and Friends

Summer Sundays are a time to slow down, enjoy the sunshine, and indulge in delicious meals that highlight the vibrant flavors of the season.

Whether you’re hosting a family gathering, enjoying a laid-back barbecue, or simply preparing a refreshing meal for yourself, the possibilities for summer-inspired dishes are endless.

From light salads and grilled meats to sweet fruit desserts and refreshing beverages, summer offers an abundance of fresh ingredients and flavors to work with.

In this post, we’ve curated a collection of 25+ Summer Sunday Recipes that are perfect for making the most of your weekends.

These recipes are simple, flavorful, and designed to help you enjoy the best of summer, whether you’re cooking for one or feeding a crowd.

Whether you’re in the mood for a fresh salad, a smoky grilled dish, or a tangy cocktail to sip on while lounging outdoors, we’ve got something for every taste.

25+ Delicious Summer Sunday Recipes to Enjoy with Family and Friends

As the days grow warmer, there’s no better way to spend your Sundays than enjoying meals made with the freshest seasonal ingredients.

These 25+ Summer Sunday Recipes are here to inspire your weekend cooking, offering a variety of dishes that celebrate the flavors of summer.

Whether you’re grilling outside, preparing a fresh salad, or indulging in a fruity dessert, each recipe is designed to help you relax and enjoy the season to the fullest.

So, gather your ingredients, fire up the grill, and make your next summer Sunday meal one to remember.

Grilled Peach & Burrata Salad with Basil Vinaigrette

Summer Sundays call for dishes that are both light and indulgent—and this grilled peach and burrata salad checks all the boxes.

Juicy, caramelized peaches pair perfectly with creamy burrata and a punchy basil vinaigrette, making it a standout starter or main for a leisurely afternoon meal. It’s a perfect harmony of sweet, savory, and herbaceous flavors that feel like sunshine on a plate.

Ingredients:

• 4 ripe peaches, halved and pitted
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 balls of burrata cheese
• 4 cups arugula or mixed greens
• 1/4 cup toasted pine nuts
• 1/4 cup fresh basil leaves

For the basil vinaigrette:

• 1/2 cup fresh basil
• 1 garlic clove
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1/3 cup olive oil
• 2 tablespoons white wine vinegar
• Salt and pepper to taste

Instructions:

1. Preheat grill or grill pan to medium-high heat. Brush peach halves with olive oil and season with salt and pepper. Grill for 2–3 minutes per side until charred and softened.
2. In a blender, combine all vinaigrette ingredients and blend until smooth.
3. Arrange greens on a platter, top with grilled peaches, torn burrata, and toasted pine nuts.
4. Drizzle with basil vinaigrette and garnish with fresh basil leaves.

This salad is a symphony of contrasts—warm peaches against cool cheese, peppery greens against sweet dressing.

It’s refreshing yet rich, and it effortlessly elevates a summer Sunday into something special. Serve it with a chilled glass of white wine and enjoy the golden hour.

Zesty Grilled Chicken Tacos with Pineapple Slaw

Tacos on a summer Sunday? Absolutely. These grilled chicken tacos burst with smoky flavor, citrusy zing, and a vibrant crunch from the pineapple slaw.

The marinade does all the heavy lifting, and the quick assembly means you’re spending more time savoring and less time cooking. Perfect for backyard gatherings or family-style meals.

Ingredients:

For the chicken:

• 1.5 lbs boneless skinless chicken thighs
• Juice of 2 limes
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste

For the pineapple slaw:

• 2 cups shredded cabbage
• 1 cup diced fresh pineapple
• 1/4 red onion, thinly sliced
• 1/4 cup chopped cilantro
• Juice of 1 lime
• Salt to taste

Other:

• 8 small corn tortillas
• Sliced avocado and extra lime wedges for garnish

Instructions:

1. In a bowl, mix lime juice, olive oil, garlic, cumin, paprika, salt, and pepper. Marinate chicken for at least 30 minutes.
2. Grill chicken over medium-high heat for 5–6 minutes per side until fully cooked. Let rest, then slice.
3. Combine slaw ingredients in a bowl and toss well.
4. Warm tortillas on the grill, then fill with sliced chicken, pineapple slaw, and avocado. Squeeze lime over top.

These tacos are made for messy hands and happy hearts.

The bold flavors and bright colors make them feel like a mini vacation. Pair with a cold cerveza or hibiscus agua fresca and enjoy a flavor-packed Sunday that’s casual but unforgettable.

Summer Herb Pasta with Lemon-Ricotta Cream

Sometimes Sunday calls for comfort—and this summer herb pasta with lemon-ricotta cream delivers, without feeling heavy.

It’s a silky, herb-laced pasta dish that makes the most of garden bounty and takes under 30 minutes to prepare. Creamy, zesty, and full of green goodness, it’s ideal for a slow Sunday evening meal.

Ingredients:

• 12 oz pasta (linguine or fettuccine)
• 1 cup ricotta cheese
• Zest and juice of 1 lemon
• 1 garlic clove, minced
• 1/4 cup grated Parmesan
• 1/2 cup pasta water (reserved)
• Salt and pepper to taste
• 1/4 cup each chopped fresh basil, parsley, and chives
• Optional: chili flakes for heat

Instructions:

1. Cook pasta in salted boiling water until al dente. Reserve 1/2 cup of pasta water before draining.
2. In a large bowl, mix ricotta, lemon zest and juice, garlic, Parmesan, salt, and pepper.
3. Add hot pasta to the bowl with the ricotta mixture, stirring vigorously to combine. Add reserved pasta water a little at a time until a creamy sauce forms.
4. Toss in chopped herbs and serve immediately, garnished with extra Parmesan and chili flakes if desired.

Creamy without being heavy, and packed with fresh herbs, this pasta is like a soft exhale at the end of the weekend.

It’s comforting, bright, and easy to love—just like a good Sunday should be. Serve with grilled vegetables or a simple salad and ease into the evening with satisfaction.

Grilled Shrimp & Avocado Salad with Cilantro-Lime Dressing

This grilled shrimp and avocado salad is a refreshing, protein-packed dish that brings all the flavors of summer together.

The sweet, smoky shrimp are perfectly balanced by the creamy avocado, while the cilantro-lime dressing ties it all together. It’s vibrant, fresh, and full of flavor—just what you need for a light yet filling Sunday lunch.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 4 cups mixed greens (arugula, spinach, or lettuce)
• 2 avocados, diced
• 1/2 red onion, thinly sliced
• 1/2 cup cherry tomatoes, halved

For the cilantro-lime dressing:

• 1/4 cup fresh cilantro
• Juice of 2 limes
• 1/4 cup olive oil
• 1 garlic clove
• Salt and pepper to taste

Instructions:

1. Preheat grill or grill pan to medium-high heat. Toss shrimp with olive oil, smoked paprika, garlic powder, salt, and pepper.
2. Grill shrimp for 2-3 minutes per side until pink and cooked through.
3. While shrimp grills, mix greens, avocado, onion, and tomatoes in a large bowl.
4. For the dressing, blend all ingredients in a food processor or blender until smooth.
5. Top salad with grilled shrimp and drizzle with cilantro-lime dressing.

This salad is a celebration of summer in a bowl—light, fresh, and with a touch of smoky char from the shrimp.

The creamy avocado and bright cilantro-lime dressing make it an irresistible meal to enjoy under the sun. Pair it with a cold iced tea or a sparkling water for a complete, feel-good meal.

Crispy Fish Tacos with Mango Salsa and Creamy Chipotle Sauce

These crispy fish tacos bring the best of coastal flavors right to your table.

The tender fish fillets are coated in a crispy, golden crust, then topped with a sweet, tangy mango salsa and a creamy, smoky chipotle sauce. It’s an explosion of textures and flavors—perfect for a casual yet flavorful Sunday feast.

Ingredients:

For the fish:

• 1 lb white fish fillets (cod, tilapia, or mahi-mahi)
• 1/2 cup flour
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/2 cup cornmeal
• 1 egg, beaten
• Vegetable oil for frying

For the mango salsa:

• 1 ripe mango, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1 jalapeño, finely diced (optional)
• Juice of 1 lime
• Salt to taste

For the chipotle sauce:

• 1/4 cup sour cream
• 1 tablespoon mayonnaise
• 1 tablespoon chipotle in adobo, finely chopped
• Juice of 1 lime
• Salt to taste

Other:

• 8 small corn tortillas
• Shredded cabbage for garnish

Instructions:

1. In a shallow bowl, combine flour, paprika, garlic powder, salt, and pepper. In another bowl, place cornmeal. Dip each fish fillet into the flour mixture, then the egg, then the cornmeal.
2. Heat oil in a large skillet over medium-high heat. Fry fish fillets for 3-4 minutes per side until golden and crispy. Drain on paper towels.
3. For the salsa, mix mango, red onion, cilantro, jalapeño, lime juice, and salt in a bowl.
4. For the chipotle sauce, whisk together sour cream, mayonnaise, chipotle, lime juice, and salt.
5. Warm tortillas in a pan or on the grill, then fill with crispy fish, mango salsa, and a drizzle of chipotle sauce. Garnish with shredded cabbage.

These fish tacos are crisp, juicy, and packed with a burst of flavor in every bite.

The combination of crispy fish, vibrant mango salsa, and smoky chipotle sauce makes this dish a crowd-pleaser for a fun, laid-back Sunday meal. Pair with a cold margarita or a refreshing limeade for the ultimate summer experience.

Tomato & Cucumber Gazpacho with Fresh Herb Croutons

Gazpacho is the perfect summer soup—cool, light, and bursting with garden-fresh flavors.

This version with juicy tomatoes and crisp cucumbers is ultra-refreshing, and the fresh herb croutons add a crunchy, savory element. It’s an ideal dish for a hot day when you don’t want to spend much time in the kitchen, but still crave something vibrant and satisfying.

Ingredients:

For the gazpacho:

• 4 large ripe tomatoes, chopped
• 1 cucumber, peeled and chopped
• 1/2 red bell pepper, chopped
• 1/4 red onion, chopped
• 2 cloves garlic
• 2 cups tomato juice
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• Salt and pepper to taste
• 1/2 teaspoon smoked paprika (optional)

For the croutons:

• 2 cups cubed sourdough bread
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh parsley
• Salt and pepper to taste

Instructions:

1. In a blender, combine tomatoes, cucumber, bell pepper, onion, garlic, tomato juice, red wine vinegar, olive oil, salt, pepper, and paprika. Blend until smooth.
2. Chill gazpacho in the refrigerator for at least 2 hours or overnight for best flavor.
3. For the croutons, preheat the oven to 375°F. Toss bread cubes with olive oil, herbs, salt, and pepper. Bake for 10-12 minutes, tossing halfway, until golden and crispy.
4. Serve gazpacho in bowls, topped with fresh herb croutons.

This gazpacho is everything you want on a hot Sunday: cooling, zesty, and light, with just enough richness from the olive oil and vinegar.

The crunchy croutons are a delightful contrast to the smooth, velvety soup. It’s a great appetizer or light main for any summer gathering. Serve with a chilled glass of rosé or iced cucumber water to make the meal even more refreshing.

Watermelon & Feta Salad with Mint-Lime Dressing

This watermelon and feta salad is a refreshing, sweet-savory combination that’s perfect for hot summer days.

The juicy watermelon pairs beautifully with the salty feta and the cool, aromatic mint-lime dressing. It’s a simple yet elegant salad that brings bright flavors to your table and makes a beautiful addition to any Sunday spread.

Ingredients:

• 4 cups cubed watermelon
• 1 cup crumbled feta cheese
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh mint leaves, chopped
• 1 tablespoon olive oil
• Juice of 1 lime
• Salt and pepper to taste
• Optional: 1 tablespoon honey for extra sweetness

Instructions:

1. In a large bowl, combine watermelon cubes, crumbled feta, red onion, and fresh mint.
2. In a small bowl, whisk together olive oil, lime juice, salt, pepper, and honey (if using) to make the dressing.
3. Drizzle the dressing over the watermelon mixture and toss gently to combine.
4. Serve immediately, garnished with extra mint leaves if desired.

This salad is light, hydrating, and bursting with flavors of summer.

It’s an ideal side dish for a casual Sunday picnic or barbecue, adding a refreshing twist to grilled meats or seafood. Pair it with a chilled rosé or iced sparkling water to balance the sweet and savory notes.

Summer Corn & Zucchini Frittata

A frittata is a versatile, easy-to-make dish that works wonderfully for a weekend brunch or light dinner.

This summer corn and zucchini frittata is filled with fresh vegetables and herbs, making it a vibrant and healthy option for your Sunday meal. Its fluffy texture and savory flavors will leave everyone feeling satisfied without being too heavy.

Ingredients:

• 8 large eggs
• 1/2 cup milk
• 1 cup fresh corn kernels (about 2 ears of corn)
• 1 medium zucchini, diced
• 1/2 red onion, diced
• 1/2 cup fresh basil, chopped
• 1/4 cup grated Parmesan cheese
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Heat olive oil in a large ovenproof skillet over medium heat. Add zucchini, corn, and red onion, and sauté until vegetables are tender, about 5-7 minutes.
2. In a bowl, whisk together eggs, milk, Parmesan, basil, salt, and pepper.
3. Pour the egg mixture over the cooked vegetables in the skillet. Stir gently to distribute the vegetables evenly.
4. Transfer the skillet to the oven and bake for 12-15 minutes, until the frittata is set and lightly golden on top.
5. Let it cool slightly before slicing and serving.

This frittata is a perfect brunch or light lunch option, offering a balance of vegetables and protein in every bite.

It’s simple yet satisfying and can be served warm or at room temperature, making it ideal for a lazy Sunday. Serve with a side salad or crusty bread to complete the meal.

Lemon-Basil Panna Cotta with Fresh Berry Compote

End your summer Sunday meal with a light and creamy dessert that’s both elegant and easy to make.

This lemon-basil panna cotta has a subtle citrus and herb flavor that pairs beautifully with the sweet, tangy berry compote. It’s a cool and refreshing treat that’s perfect for warm evenings, providing just the right amount of sweetness to finish the day.

Ingredients:

For the panna cotta:

• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup sugar
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1/2 cup fresh basil leaves, chopped
• 2 teaspoons unflavored gelatin
• 1/4 cup cold water

For the berry compote:

• 1 cup mixed berries (strawberries, raspberries, blueberries, etc.)
• 2 tablespoons sugar
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract

Instructions:

1. In a small bowl, sprinkle gelatin over cold water and let it sit for 5 minutes to bloom.
2. In a saucepan, combine heavy cream, milk, sugar, lemon zest, and basil. Heat over medium heat until the mixture is hot, but not boiling. Remove from heat and stir in lemon juice.
3. Stir in the bloomed gelatin until fully dissolved. Strain the mixture through a fine mesh sieve into a clean bowl to remove basil leaves and zest.
4. Pour the panna cotta mixture into small serving glasses or ramekins. Refrigerate for at least 4 hours, or overnight, until set.
5. For the compote, combine berries, sugar, lemon juice, and vanilla in a saucepan. Heat over medium-low heat until the berries release their juices and the mixture thickens slightly, about 5-7 minutes. Let it cool.
6. Once the panna cotta is set, top with berry compote and serve chilled.

This panna cotta is an ideal way to end a summer Sunday meal with a touch of sophistication.

The creamy, citrusy base is perfectly complemented by the fresh, tangy berries, making it a light and satisfying dessert. It’s easy to prepare ahead of time, giving you more time to enjoy the rest of your Sunday.

Grilled Veggie & Hummus Wraps with Tahini Dressing

These grilled veggie and hummus wraps are the ultimate summer comfort food—healthy, flavorful, and perfect for a light yet filling meal.

The smoky, charred vegetables paired with creamy hummus and a drizzle of tangy tahini dressing create a satisfying wrap that’s as delicious as it is colorful.

Ingredients:

• 1 zucchini, sliced
• 1 bell pepper, sliced
• 1 red onion, sliced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 4 whole wheat wraps
• 1 cup hummus
• 1/4 cup fresh parsley, chopped
• 1/4 cup feta cheese, crumbled (optional)

For the tahini dressing:

• 1/4 cup tahini
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 2 tablespoons water (to thin)
• Salt and pepper to taste

Instructions:

1. Preheat the grill or grill pan to medium-high heat. Toss zucchini, bell pepper, and onion with olive oil, salt, and pepper. Grill the veggies for 3-4 minutes per side until tender and slightly charred.
2. Warm the wraps on the grill for about 1 minute on each side.
3. To assemble, spread a generous layer of hummus on each wrap. Top with grilled veggies, a sprinkle of parsley, and feta cheese, if using.
4. Drizzle tahini dressing over the veggies and wrap tightly.

These wraps are full of bold flavors and textures, making them a perfect lunch or dinner for a laid-back summer Sunday.

You can even customize the fillings with your favorite seasonal veggies. Serve with a side of pickled vegetables or a fresh cucumber salad for an extra burst of flavor.

Grilled Chicken Caesar Salad with Lemon-Caper Dressing

A twist on the classic Caesar salad, this grilled chicken Caesar salad with lemon-caper dressing is perfect for a light yet hearty summer meal.

The grilled chicken adds a smoky depth, while the tangy lemon-caper dressing brightens up the traditional Caesar flavor profile. It’s a deliciously fresh version of a favorite that everyone will enjoy.

Ingredients:

• 2 boneless, skinless chicken breasts
• 4 cups Romaine lettuce, chopped
• 1/2 cup grated Parmesan cheese
• 1/4 cup croutons (store-bought or homemade)
• 1 tablespoon olive oil
• Salt and pepper to taste

For the lemon-caper dressing:

• 1/4 cup mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons capers, chopped
• Juice of 1 lemon
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Preheat grill or grill pan to medium-high heat. Season chicken breasts with olive oil, salt, and pepper. Grill for 5-6 minutes per side, or until fully cooked and juices run clear. Let rest before slicing thinly.
2. In a large bowl, toss chopped Romaine lettuce with Parmesan cheese and croutons.
3. For the dressing, whisk together mayonnaise, Dijon mustard, capers, lemon juice, olive oil, salt, and pepper.
4. Drizzle the dressing over the salad and top with sliced grilled chicken.

This salad is a perfect balance of smoky, creamy, and tangy flavors—ideal for a hearty yet refreshing summer meal.

It works wonderfully as a main dish for a family-style Sunday dinner or as a side to accompany grilled fish or vegetables.

Peach & Burrata Crostini with Honey-Balsamic Drizzle

For a light and elegant appetizer or afternoon snack, these peach and burrata crostini are simple to assemble and bursting with summery goodness.

The sweet peaches pair wonderfully with the creamy burrata, and the honey-balsamic drizzle adds the perfect balance of sweet and tangy. They make an exquisite addition to any Sunday gathering.

Ingredients:

• 1 baguette, sliced into 1/2-inch slices
• 2 ripe peaches, sliced
• 8 oz burrata cheese
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh basil leaves, for garnish

For the honey-balsamic drizzle:

• 2 tablespoons honey
• 2 tablespoons balsamic vinegar
• 1 teaspoon olive oil

Instructions:

1. Preheat oven to 375°F (190°C). Arrange the baguette slices on a baking sheet and brush with olive oil. Toast for 8-10 minutes until golden and crispy.
2. While the crostini are toasting, prepare the honey-balsamic drizzle by whisking together honey, balsamic vinegar, and olive oil in a small bowl.
3. Once the crostini are toasted, spread a generous layer of burrata on each slice. Top with peach slices and season with salt and pepper.
4. Drizzle with the honey-balsamic mixture and garnish with fresh basil leaves.

These crostini are the perfect combination of creamy, sweet, and tangy. The peaches offer a burst of summer flavor, and the burrata brings richness without being heavy.

They’re great for a Sunday appetizer or a light meal when paired with a refreshing glass of white wine or iced tea.

Caprese Stuffed Avocados

These Caprese stuffed avocados bring together the creamy richness of avocado with the fresh flavors of a classic Caprese salad.

They’re the perfect combination of savory and refreshing, and the best part is, they’re incredibly easy to prepare. Ideal for a light lunch or an appetizer to start your summer meal.

Ingredients:

• 2 ripe avocados, halved and pitted
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh mozzarella, diced
• 1/4 cup fresh basil, chopped
• 2 tablespoons balsamic glaze
• Salt and pepper to taste

Instructions:

1. Carefully scoop out a small amount of avocado from the center of each half to create a little well for the filling.
2. In a small bowl, combine cherry tomatoes, mozzarella, basil, salt, and pepper.
3. Spoon the tomato-mozzarella mixture into the hollowed-out center of each avocado half.
4. Drizzle with balsamic glaze before serving.

These stuffed avocados are a perfect appetizer or side dish for a light summer meal. The creamy avocado pairs wonderfully with the juicy tomatoes and mozzarella, and the balsamic glaze adds the perfect sweet-tangy finish.

They’re so easy to assemble and are sure to impress your guests.

Grilled Peach & Burrata Salad with Arugula and Pistachios

This grilled peach and burrata salad brings together the sweetness of charred peaches, the creaminess of burrata, and the peppery bite of arugula, with a crunchy finish from the pistachios.

It’s an easy and elegant salad that’s perfect for a warm summer Sunday when you want something refreshing but satisfying.

Ingredients:

• 2 ripe peaches, halved and pitted
• 4 cups arugula
• 8 oz burrata cheese
• 1/4 cup roasted pistachios, chopped
• 2 tablespoons olive oil
• Juice of 1 lemon
• 1 tablespoon honey
• Salt and pepper to taste

Instructions:

1. Preheat the grill or grill pan to medium heat. Brush the peach halves with olive oil and season with a pinch of salt.
2. Grill peaches for 3-4 minutes per side until they have nice grill marks and are softened.
3. While the peaches are grilling, toss the arugula with olive oil, lemon juice, salt, and pepper in a large bowl.
4. Arrange the arugula on a platter, then top with grilled peach halves, burrata cheese, and chopped pistachios.
5. Drizzle honey over the top before serving.

This salad is the perfect balance of sweet, savory, and creamy.

The grilled peaches bring a smoky sweetness that pairs beautifully with the soft burrata and the crunchy pistachios, while the arugula adds a peppery bite to balance everything out. It’s a delightful salad that’s both light and filling, making it the perfect choice for a summer Sunday meal.

Lemon & Herb Grilled Salmon with Asparagus

Grilled salmon is always a crowd-pleaser, and this lemon and herb version is no exception.

The fresh herbs and zesty lemon bring out the best in the fish, while the grilled asparagus adds a smoky, charred flavor that pairs perfectly. This dish is a healthy, vibrant, and easy-to-make option for a summer Sunday dinner.

Ingredients:

• 4 salmon fillets
• 1 lemon, thinly sliced
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh dill, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 bunch asparagus, trimmed

Instructions:

1. Preheat grill to medium-high heat. Drizzle olive oil over the salmon fillets and season with salt, pepper, parsley, and dill.
2. Place lemon slices on top of each salmon fillet, then grill the salmon for 4-5 minutes per side, or until cooked through.
3. While the salmon is grilling, toss asparagus with olive oil, salt, and pepper. Grill the asparagus for 3-4 minutes until tender and slightly charred.
4. Serve the salmon with the grilled asparagus on the side.

This dish is light, flavorful, and full of fresh summer ingredients. The grilled salmon is juicy and tender, complemented by the smoky, crisp asparagus.

The lemon and herbs elevate the flavor of the fish, making it a refreshing and satisfying meal perfect for a Sunday dinner. Serve with a side of roasted potatoes or a light quinoa salad to complete the meal.

Grilled Halloumi & Watermelon Skewers with Mint Yogurt Sauce

These grilled halloumi and watermelon skewers are a unique and delicious way to enjoy the contrast of salty and sweet flavors.

The crispy, golden-brown halloumi cheese pairs perfectly with juicy, sweet watermelon, and the refreshing mint yogurt sauce adds a cooling element. It’s a fun and easy appetizer or light meal for a summer Sunday.

Ingredients:

• 8 oz halloumi cheese, cut into cubes
• 2 cups watermelon, cut into cubes
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/2 cup Greek yogurt
• 1 tablespoon fresh mint, finely chopped
• 1 tablespoon honey
• Juice of 1/2 lemon

Instructions:

1. Preheat grill to medium-high heat. Thread the halloumi cubes and watermelon onto skewers, alternating between the two.
2. Brush the skewers with olive oil and season with salt and pepper.
3. Grill the skewers for 2-3 minutes per side until the halloumi is golden and crispy and the watermelon is slightly charred.
4. While the skewers grill, mix together Greek yogurt, mint, honey, and lemon juice in a small bowl to make the sauce.
5. Serve the skewers with the mint yogurt sauce on the side for dipping.

The sweet, smoky, and salty combination of flavors in these skewers is perfect for a sunny day.

The crispy halloumi, juicy watermelon, and refreshing mint yogurt sauce are a delightful combination that will have everyone coming back for more. These skewers make a great appetizer or side dish to complement any grilled main course.

Cucumber & Tomato Quinoa Salad with Lemon-Tahini Dressing

This cucumber and tomato quinoa salad is a vibrant, nutritious dish that’s packed with fresh summer vegetables.

The quinoa adds a light, nutty base, while the lemon-tahini dressing brings a creamy, zesty punch. It’s perfect as a standalone lunch or as a side dish for any barbecue or picnic.

Ingredients:

• 1 cup cooked quinoa
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

For the lemon-tahini dressing:

• 3 tablespoons tahini
• Juice of 1 lemon
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 2 tablespoons water (to thin)
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cooked quinoa, cucumber, cherry tomatoes, red onion, and parsley.
2. In a small bowl, whisk together tahini, lemon juice, olive oil, garlic, water, salt, and pepper to create the dressing. Add more water if needed to reach a smooth, pourable consistency.
3. Pour the dressing over the salad and toss gently to combine.
4. Chill the salad for at least 30 minutes before serving to allow the flavors to meld.

This quinoa salad is light, nutritious, and full of fresh flavors that scream summer.

The creamy tahini dressing pairs beautifully with the crisp vegetables and nutty quinoa, creating a dish that’s both satisfying and refreshing. It’s perfect for picnics, barbecues, or as a simple yet delicious side to any main dish.

Spicy Grilled Shrimp Tacos with Pineapple Salsa

Grilled shrimp tacos are always a hit, and this version with spicy shrimp and fresh pineapple salsa will elevate your taco game.

The shrimp are marinated with a blend of spices, giving them a smoky, spicy kick, while the pineapple salsa adds a touch of sweetness and freshness. These tacos are perfect for a summer Sunday dinner or a fun family meal.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• 8 small corn tortillas

For the pineapple salsa:

• 1 cup fresh pineapple, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1 jalapeño, finely chopped (optional)
• Juice of 1 lime
• Salt to taste

Instructions:

1. In a bowl, combine olive oil, chili powder, paprika, cumin, garlic powder, cayenne pepper, salt, and pepper. Toss the shrimp in the marinade and let sit for 10-15 minutes.
2. Preheat the grill or grill pan to medium-high heat. Grill the shrimp for 2-3 minutes per side, until pink and cooked through.
3. For the pineapple salsa, combine diced pineapple, red onion, cilantro, jalapeño, lime juice, and salt in a small bowl. Stir to combine.
4. Warm the corn tortillas on the grill for about 1 minute per side.
5. Assemble the tacos by adding grilled shrimp to each tortilla and topping with pineapple salsa.

These tacos are full of bold flavors, with the spicy shrimp perfectly balanced by the sweet and tangy pineapple salsa.

They’re a fun, vibrant meal to enjoy on a warm summer Sunday. Pair them with a cold margarita or a citrusy craft beer for the ultimate summer dining experience.

Grilled Shrimp & Avocado Salad with Lime Vinaigrette

This grilled shrimp and avocado salad is the perfect combination of fresh, smoky, and zesty.

The tender shrimp are charred on the grill, while the creamy avocado adds richness, and the lime vinaigrette ties everything together with a tangy kick. It’s a light yet satisfying salad that makes for a refreshing summer meal.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 4 cups mixed greens (arugula, spinach, or baby kale)
• 1 avocado, sliced
• 1/2 cucumber, sliced
• 1/4 cup red onion, thinly sliced

For the lime vinaigrette:

• Juice of 2 limes
• 2 tablespoons olive oil
• 1 teaspoon honey
• 1/2 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat grill to medium-high heat. In a bowl, combine shrimp, olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. Toss to coat evenly.
2. Grill shrimp for 2-3 minutes per side until pink and cooked through.
3. In a large bowl, toss mixed greens, avocado, cucumber, and red onion.
4. In a small bowl, whisk together lime juice, olive oil, honey, Dijon mustard, salt, and pepper for the vinaigrette.
5. Drizzle the lime vinaigrette over the salad and top with grilled shrimp.

This salad is light yet packed with flavor.

The smoky shrimp, creamy avocado, and tangy vinaigrette come together to create a perfect dish for a summer Sunday. Serve it as a main course or as a side to grilled chicken or fish.

Tropical Fruit Salad with Coconut-Lime Dressing

A vibrant and refreshing tropical fruit salad is the perfect way to beat the heat on a summer Sunday.

Packed with the flavors of mango, pineapple, and berries, and topped with a creamy coconut-lime dressing, this fruit salad is the epitome of summer. It’s sweet, tangy, and packed with nutrients, making it an ideal side dish or healthy dessert.

Ingredients:

• 1 cup pineapple, cubed
• 1 cup mango, cubed
• 1 cup strawberries, halved
• 1 cup blueberries
• 1/2 cup kiwi, peeled and sliced
• 1/2 cup coconut flakes, toasted

For the coconut-lime dressing:

• 1/4 cup coconut milk
• Juice of 1 lime
• 1 tablespoon honey
• 1/2 teaspoon vanilla extract

Instructions:

1. In a large bowl, combine pineapple, mango, strawberries, blueberries, and kiwi.
2. For the dressing, whisk together coconut milk, lime juice, honey, and vanilla extract until smooth.
3. Pour the dressing over the fruit salad and gently toss to combine.
4. Top with toasted coconut flakes before serving.

This tropical fruit salad is a refreshing way to embrace summer’s vibrant fruits.

The coconut-lime dressing adds a creamy sweetness, while the toasted coconut provides a crunchy texture. It’s a perfect accompaniment to any summer meal or a light dessert to end your Sunday on a sweet note.

Zucchini Noodles with Pesto & Grilled Chicken

If you’re looking for a light and healthy dish that’s packed with flavor, this zucchini noodles with pesto and grilled chicken is a must-try.

The zucchini noodles are a great low-carb alternative to pasta, while the fresh pesto adds a burst of herby richness. Grilled chicken makes this dish hearty and satisfying, perfect for a Sunday dinner.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 cup fresh basil pesto (store-bought or homemade)
• 1 tablespoon Parmesan cheese, grated
• 1 tablespoon pine nuts, toasted (optional)

Instructions:

1. Preheat grill to medium-high heat. Drizzle olive oil over chicken breasts and season with salt and pepper.
2. Grill chicken for 5-6 minutes per side, or until fully cooked and juices run clear. Let rest before slicing into thin strips.
3. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until just tender.
4. Remove the skillet from heat and toss the zucchini noodles with the pesto until well coated.
5. Serve the pesto zucchini noodles topped with grilled chicken, Parmesan, and toasted pine nuts.

This dish is a great way to enjoy a healthier take on pasta while still getting all the fresh, vibrant flavors of summer.

The zucchini noodles are light and refreshing, while the pesto adds a flavorful punch. Grilled chicken makes it filling, making this a perfect meal for a Sunday evening.

Grilled Corn & Avocado Salad with Cilantro-Lime Dressing

This grilled corn and avocado salad is a fresh, flavorful side dish that brings together smoky grilled corn, creamy avocado, and a zesty cilantro-lime dressing.

It’s the perfect accompaniment to any summer barbecue or as a refreshing lunch on a sunny day.

Ingredients:

• 4 ears of corn, husked
• 2 ripe avocados, diced
• 1/2 cup red onion, finely chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste

For the cilantro-lime dressing:

• 2 tablespoons olive oil
• Juice of 1 lime
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat. Grill the corn for 7-10 minutes, turning occasionally, until the kernels are slightly charred and tender. Once cooled, cut the kernels off the cob.
2. In a large bowl, combine grilled corn, diced avocado, red onion, cherry tomatoes, and cilantro.
3. For the dressing, whisk together olive oil, lime juice, honey, Dijon mustard, salt, and pepper in a small bowl.
4. Drizzle the dressing over the salad and toss gently to combine.

This salad is a perfect balance of smoky, creamy, and tangy flavors. The grilled corn adds a touch of sweetness, while the avocado offers richness.

The cilantro-lime dressing ties everything together, making this an ideal side dish for any summer gathering or a light, satisfying meal on its own.

Spicy Mango Chicken Skewers with Coconut Rice

These spicy mango chicken skewers are a tropical-inspired dish that’s bursting with flavor.

Marinated in a blend of spices and fresh mango, the chicken gets grilled to perfection, and when served with creamy coconut rice, it creates a mouthwatering combination. It’s a perfect meal for a Sunday dinner or a weekend barbecue.

Ingredients:

• 2 lbs chicken breast, cut into bite-sized cubes
• 1 mango, peeled and grated
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• 1 cup skewers (wooden or metal)

For the coconut rice:

• 1 cup jasmine rice
• 1 can (14 oz) coconut milk
• 1/2 cup water
• 1/2 teaspoon salt

Instructions:

1. In a bowl, combine chicken cubes, grated mango, olive oil, chili powder, cumin, smoked paprika, cayenne, salt, and pepper. Marinate for at least 30 minutes in the fridge.
2. While the chicken is marinating, cook the rice: Combine jasmine rice, coconut milk, water, and salt in a pot. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until the rice is tender and the liquid is absorbed.
3. Preheat the grill to medium-high heat. Thread the marinated chicken onto skewers.
4. Grill the chicken for 4-5 minutes per side until cooked through and slightly charred.
5. Serve the grilled chicken skewers over the coconut rice, garnished with fresh cilantro or lime wedges.

The combination of sweet mango, smoky spices, and creamy coconut rice makes this a standout dish for your Sunday meal.

The spice from the chicken pairs beautifully with the mild sweetness of the coconut rice, making it a memorable dish that’s perfect for summer grilling.

Tomato & Burrata Crostini with Balsamic Reduction

For a light and elegant appetizer, these tomato and burrata crostinis with balsamic reduction are a fantastic choice.

The creamy burrata contrasts beautifully with the sweet, juicy tomatoes, while the balsamic reduction adds a tangy-sweet finish. It’s a great starter for any summer gathering or a perfect snack for a lazy Sunday afternoon.

Ingredients:

• 1 baguette, sliced into 1/2-inch slices
• 2 cups cherry tomatoes, halved
• 8 oz burrata cheese, torn into pieces
• 1/4 cup fresh basil leaves, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste

For the balsamic reduction:

• 1/2 cup balsamic vinegar
• 2 tablespoons honey

Instructions:

1. Preheat oven to 375°F (190°C). Place baguette slices on a baking sheet and brush with olive oil. Toast in the oven for 5-7 minutes, or until golden and crispy.
2. While the crostini are toasting, prepare the balsamic reduction by combining balsamic vinegar and honey in a small saucepan over medium heat. Simmer for 8-10 minutes until it thickens into a syrupy consistency.
3. In a bowl, combine halved cherry tomatoes, fresh basil, salt, and pepper.
4. Once the crostini are toasted, top each with a spoonful of the tomato mixture, a piece of burrata cheese, and a drizzle of balsamic reduction.

These crostini are bursting with fresh, vibrant flavors.

The creamy burrata, juicy tomatoes, and tangy-sweet balsamic reduction make for an irresistible combination. Perfect for serving as an appetizer or a light snack, these crostini are an elegant and easy way to kick off your summer meal.