26+ Fresh and Flavorful Summer Tomato Recipes You’ll Love

Summer is the season of abundance, and one of the brightest stars of the produce aisle is the juicy, ripe tomato.

Whether you’re harvesting them from your garden or picking them up from the farmer’s market, tomatoes in the summertime are bursting with flavor, color, and versatility.

From fresh salads to savory sauces, these little red gems are perfect for all types of dishes.

In this blog post, we’ve compiled 26+ summer tomato recipes that showcase the best of this beloved fruit.

Whether you prefer a light, refreshing salad, a hearty main dish, or a fun appetizer, there’s a recipe here for every occasion.

These dishes are easy to prepare and packed with flavor, making them perfect for summer cookouts, weeknight dinners, or simply enjoying a fresh bite of summer any time.

So, grab a basket of tomatoes and get ready to savor the flavors of the season with these delicious recipes!

26+ Fresh and Flavorful Summer Tomato Recipes You’ll Love

With so many incredible summer tomato recipes at your fingertips, there’s no reason to let this flavorful season pass by without fully enjoying the abundance of fresh tomatoes.

Whether you’re grilling, roasting, or tossing them into salads, these 26+ recipes offer countless ways to highlight tomatoes’ natural sweetness and vibrant colors.

The best part? Each recipe is simple, delicious, and perfect for warm-weather meals.

So, why not try a few new dishes and share them with friends and family?

With these summer tomato recipes, you’ll be able to create memorable meals all season long.

Heirloom Tomato and Burrata Salad

Heirloom Tomato and Burrata Salad is a vibrant, no-cook dish that celebrates the natural sweetness of summer tomatoes.

With creamy burrata, peppery arugula, and a drizzle of balsamic glaze, it’s a perfect appetizer or light lunch. This salad lets each ingredient shine, making it ideal for garden-fresh produce.

Ingredients:

• 3–4 heirloom tomatoes (mixed colors), sliced
• 1 ball of burrata cheese
• 1 cup arugula
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic glaze
• Sea salt and cracked black pepper
• Fresh basil leaves (optional)

Instructions:

1. Arrange the tomato slices and arugula on a large serving plate.
2. Tear the burrata gently and place it in the center.
3. Drizzle with olive oil and balsamic glaze.
4. Season with salt and pepper to taste.
5. Garnish with fresh basil leaves if desired.

This salad is a beautiful, low-effort dish that’s all about freshness.

Serve it with crusty bread or alongside grilled meats for a quick summer dinner that feels special with minimal prep.

Roasted Cherry Tomato Pasta with Garlic and Basil

Roasted Cherry Tomato Pasta is a cozy yet light dish that brings out the concentrated sweetness of cherry tomatoes.

Roasting them in the oven with garlic and olive oil creates a rich, caramelized sauce that clings to the pasta. It’s simple enough for a weekday dinner but elegant enough for entertaining.

Ingredients:

• 1 pint cherry tomatoes
• 4 cloves garlic, thinly sliced
• 3 tbsp olive oil
• Salt and pepper to taste
• 8 oz spaghetti or linguine
• 1/4 cup fresh basil, torn
• Grated Parmesan (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Toss cherry tomatoes and garlic with olive oil, salt, and pepper on a baking sheet.
2. Roast for 20–25 minutes, until tomatoes blister and garlic is golden.
3. While tomatoes roast, cook pasta according to package instructions. Reserve 1/4 cup of pasta water.
4. Toss the cooked pasta with the roasted tomatoes and garlic, adding reserved pasta water if needed.
5. Stir in fresh basil and top with Parmesan if using.

This pasta is the ultimate example of how a few good ingredients can go a long way.

The roasted tomatoes transform into a sweet, savory sauce that makes this dish comforting and bright — everything summer should taste like.

Chilled Tomato and Cucumber Gazpacho

Chilled Tomato and Cucumber Gazpacho is the ultimate hot-weather refreshment.

Made with raw vegetables, olive oil, and vinegar, this Spanish-inspired soup is blended smooth and served cold. It’s hydrating, nutrient-packed, and bursting with bold tomato flavor — perfect for sipping on a sweltering day.

Ingredients:

• 4 ripe tomatoes, chopped
• 1 cucumber, peeled and chopped
• 1 small red bell pepper, chopped
• 1/2 small red onion, chopped
• 2 cloves garlic
• 3 tbsp olive oil
• 2 tbsp red wine vinegar
• Salt and pepper to taste
• Chopped cucumber, tomato, or herbs for garnish (optional)

Instructions:

1. Add tomatoes, cucumber, bell pepper, onion, and garlic to a blender.
2. Blend until mostly smooth, then add olive oil, vinegar, salt, and pepper.
3. Blend again until completely smooth.
4. Chill in the refrigerator for at least 1 hour before serving.
5. Garnish with extra chopped veggies or herbs if desired.

This gazpacho is a garden in a bowl — refreshing, savory, and deeply satisfying.

Whether served as a light lunch or an appetizer for a dinner party, it’s a cooling escape from the summer heat and a delicious way to use up a bounty of ripe tomatoes.

Tomato, Peach & Basil Bruschetta

This Tomato, Peach & Basil Bruschetta is a sweet and savory spin on a classic summer appetizer.

Juicy tomatoes mingle with ripe peaches and fresh basil on top of toasted bread, finished with a drizzle of balsamic glaze. It’s quick to assemble, stunning to serve, and bursting with bright seasonal flavors.

Ingredients:

• 2 ripe tomatoes, diced
• 2 ripe peaches, diced
• 1 tbsp red onion, finely chopped
• 1 tbsp olive oil
• 1 tsp balsamic vinegar
• Salt and pepper to taste
• Fresh basil leaves, torn
• Baguette, sliced and toasted
• Optional: balsamic glaze for drizzling

Instructions:

1. In a bowl, mix diced tomatoes, peaches, red onion, olive oil, balsamic vinegar, salt, and pepper.
2. Let sit for 10–15 minutes to allow the flavors to meld.
3. Spoon the mixture onto toasted baguette slices.
4. Top with fresh basil and a drizzle of balsamic glaze if desired.

This bruschetta is like summer on toast — sweet, juicy, and fragrant with basil.

It’s perfect for picnics, gatherings, or even as a refreshing snack with a glass of chilled white wine.

Grilled Tomato Skewers with Herbed Yogurt Dip

Grilled Tomato Skewers are a smoky, juicy way to enjoy cherry or grape tomatoes. Grilling intensifies their flavor, while the cool, creamy yogurt dip infused with herbs adds a refreshing contrast.

These skewers make a colorful, healthy appetizer or side dish that’s both fun and elegant.

Ingredients:

• 1 pint cherry or grape tomatoes
• 1 tbsp olive oil
• Salt and pepper
• Skewers (wooden or metal)

For the Dip:

• 1/2 cup plain Greek yogurt
• 1 tbsp lemon juice
• 1 tbsp chopped fresh dill or mint
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Toss tomatoes with olive oil, salt, and pepper. Thread onto skewers.
2. Grill over medium heat for 4–5 minutes, turning occasionally until lightly charred and blistered.
3. Mix all dip ingredients in a bowl until well combined.
4. Serve grilled skewers warm with the herbed yogurt dip on the side.

These skewers are a testament to how a simple ingredient like tomatoes can shine with just a bit of flame.

Paired with the cool dip, they’re a refreshing and unexpected addition to any summer cookout.

Tomato and Corn Summer Galette

The Tomato and Corn Summer Galette is a rustic tart filled with sweet corn, juicy tomatoes, and creamy cheese all wrapped in a buttery, flaky crust.

It’s as pretty as it is delicious — perfect for brunch, lunch, or a light dinner. This freeform pie is a wonderful way to showcase two of summer’s best crops.

Ingredients:

• 1 prepared pie crust (store-bought or homemade)
• 2 medium tomatoes, sliced
• 1 ear of corn, kernels removed
• 1/2 cup ricotta or goat cheese
• 1/2 tsp dried thyme or fresh herbs
• Salt and pepper to taste
• 1 egg, beaten (for brushing)

Instructions:

1. Preheat oven to 400°F (200°C). Roll out pie crust onto a parchment-lined baking sheet.
2. Spread cheese in the center, leaving a 2-inch border.
3. Top with tomato slices and corn kernels. Season with salt, pepper, and thyme.
4. Fold edges of crust over the filling, pleating as you go.
5. Brush the crust with beaten egg.
6. Bake for 35–40 minutes, until crust is golden and filling is bubbly.

With its flaky crust and savory-sweet filling, this galette is as satisfying as any pie but far easier to make.

Serve it warm or at room temperature for a meal that’s comforting, elegant, and unmistakably summery.

Caprese Stuffed Avocados

Caprese Stuffed Avocados are a creative twist on the classic Caprese salad.

By combining ripe, juicy tomatoes with creamy avocado and fresh mozzarella, you get a nutritious and satisfying dish that’s perfect for a light lunch or as an appetizer. It’s easy to make, full of vibrant colors, and packed with flavor.

Ingredients:

• 2 ripe avocados, halved and pitted
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh mozzarella balls (bocconcini), halved
• 1 tbsp balsamic vinegar
• 1 tbsp extra virgin olive oil
• Salt and pepper to taste
• Fresh basil leaves, chopped

Instructions:

1. Scoop out some of the avocado flesh from each half to create a small well for the filling.
2. In a bowl, mix the halved tomatoes, mozzarella, balsamic vinegar, olive oil, salt, and pepper.
3. Spoon the tomato and mozzarella mixture into the avocado halves.
4. Garnish with chopped fresh basil before serving.

These stuffed avocados are both indulgent and refreshing, with the rich avocado acting as a creamy base for the zesty tomato and mozzarella combo.

The balsamic drizzle ties it all together for a light yet flavorful summer meal.

Grilled Tomato and Zucchini Skewers

Grilled Tomato and Zucchini Skewers are a great way to enjoy seasonal vegetables in a smoky, charred form.

The combination of grilled zucchini and tomatoes, seasoned with garlic and herbs, creates a simple yet tasty side dish that pairs beautifully with any grilled meat or fish.

Ingredients:

• 2 medium zucchinis, sliced into rounds
• 1 pint cherry tomatoes
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried oregano or fresh thyme
• Salt and pepper to taste
• Skewers (wooden or metal)

Instructions:

1. Preheat the grill to medium-high heat.
2. Thread the zucchini rounds and cherry tomatoes onto the skewers, alternating between the two.
3. In a small bowl, mix olive oil, garlic, oregano, salt, and pepper.
4. Brush the skewers with the garlic herb oil.
5. Grill for 5–7 minutes, turning occasionally, until the vegetables are tender and slightly charred.

These grilled skewers are bursting with flavor and showcase the natural sweetness of tomatoes and zucchini.

Serve them as a side or toss them with pasta for a quick, healthy meal.

Spicy Tomato Salsa

Spicy Tomato Salsa is a fresh, zesty dip that brings together ripe tomatoes, onions, cilantro, and a kick of heat from jalapeños.

It’s the perfect companion to tortilla chips, tacos, or grilled meats. Whether you’re hosting a summer barbecue or just need a snack, this salsa will hit the spot every time.

Ingredients:

• 4 ripe tomatoes, diced
• 1/2 small red onion, finely chopped
• 1 jalapeño, seeds removed and finely chopped (adjust to taste)
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• Salt to taste
• 1/4 tsp cumin (optional)

Instructions:

1. Combine the tomatoes, onion, jalapeño, and cilantro in a bowl.
2. Add lime juice, salt, and cumin, and mix well.
3. Let the salsa sit for about 15 minutes to allow the flavors to meld together.
4. Serve with tortilla chips or as a topping for tacos, grilled chicken, or fish.

This salsa is vibrant, tangy, and spicy — a perfect balance of flavors that works with virtually any dish.

It’s a crowd-pleaser and can be easily adjusted to suit your preferred spice level.

Grilled Tomato and Mozzarella Panini

A Grilled Tomato and Mozzarella Panini is the perfect way to combine the freshness of ripe tomatoes with gooey melted cheese, all sandwiched between crispy, golden bread. This is a hearty yet simple meal, ideal for lunch or a casual dinner on a summer day.

The panini grill makes the crust extra crispy while keeping the inside warm and melty.

Ingredients:

• 2 slices of sourdough or ciabatta bread
• 1 ripe tomato, sliced
• 2 oz fresh mozzarella cheese, sliced
• 1 tbsp pesto sauce (optional)
• 1 tbsp butter, softened
• Salt and pepper to taste

Instructions:

1. Preheat the panini press or grill.
2. Butter one side of each bread slice.
3. On the unbuttered side, layer tomato slices, mozzarella, and pesto if using.
4. Season with salt and pepper.
5. Place the sandwich on the preheated panini press and grill for 3-4 minutes, or until the bread is golden and crispy, and the cheese has melted.

This panini is warm, satisfying, and full of flavor.

The sweetness of the tomato and the creaminess of the mozzarella balance beautifully with the crunchy bread and rich pesto. It’s perfect for a summer lunch or a quick dinner.

Tomato and Basil Frittata

A Tomato and Basil Frittata is a light, flavorful dish that can be enjoyed for breakfast, brunch, or dinner.

With sweet tomatoes, fragrant basil, and fluffy eggs, it’s a great way to make use of fresh summer produce. This frittata can be served hot or at room temperature, making it versatile for any occasion.

Ingredients:

• 6 large eggs
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh basil leaves, torn
• 1/2 cup grated Parmesan or feta cheese
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the halved tomatoes and sauté for 2-3 minutes, until soft.
3. In a bowl, whisk the eggs with salt, pepper, and grated cheese.
4. Pour the egg mixture into the skillet, stirring gently to combine with the tomatoes.
5. Add torn basil leaves to the top.
6. Transfer the skillet to the oven and bake for 15–20 minutes, until the eggs are set and the top is lightly golden.

This frittata is an easy and savory dish that brings together the best of summer tomatoes and basil.

It’s light yet filling, perfect for a laid-back brunch or as part of a casual dinner spread.

Tomato and Avocado Salsa Verde

Tomato and Avocado Salsa Verde is a creamy, tangy twist on traditional salsa. By blending ripe tomatoes, avocado, and tangy tomatillos with a touch of lime and cilantro, you create a vibrant, green salsa that pairs perfectly with tacos, grilled meats, or simply served with tortilla chips.

The addition of avocado gives it a richer texture while the tomatillos bring a fresh, tart flavor.

Ingredients:

• 3 ripe tomatoes, chopped
• 2 ripe avocados, chopped
• 2 tomatillos, husked and chopped
• 1/2 small red onion, chopped
• 1/4 cup cilantro, chopped
• 2 tbsp lime juice
• Salt to taste

Instructions:

1. In a blender or food processor, combine tomatoes, avocados, tomatillos, onion, cilantro, and lime juice.
2. Pulse until everything is blended but still chunky.
3. Season with salt to taste and serve immediately, or refrigerate for up to 1 day.

This salsa verde is creamy yet refreshing, with the perfect balance of tang from the tomatillos and smoothness from the avocado.

It’s a fantastic accompaniment to tacos, grilled chicken, or even roasted vegetables.

Tomato and Feta Quinoa Salad

This Tomato and Feta Quinoa Salad is a healthy, vibrant dish that combines the nuttiness of quinoa with the sweetness of ripe tomatoes and the creamy saltiness of feta cheese.

It’s perfect as a side dish for a summer barbecue or as a light, refreshing lunch. This salad is full of fiber, protein, and fresh vegetables, making it as nourishing as it is delicious.

Ingredients:

• 1 cup quinoa, cooked and cooled
• 2 medium tomatoes, diced
• 1/2 cup feta cheese, crumbled
• 1/4 cup red onion, finely chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp fresh basil, chopped
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine cooked quinoa, diced tomatoes, feta, and red onion.
2. Drizzle with olive oil and lemon juice, and toss gently to combine.
3. Add fresh basil and season with salt and pepper.
4. Serve chilled or at room temperature.

This quinoa salad is light but packed with flavor.

The tanginess of the feta complements the juicy tomatoes, while the quinoa adds a hearty texture. It’s a perfect dish to make ahead for picnics, potlucks, or casual dinners.

Tomato and Pesto Crostini

Tomato and Pesto Crostini is a simple yet flavorful appetizer that’s great for any summer gathering.

Crispy baguette slices are topped with fresh tomatoes, pesto, and a sprinkle of Parmesan, creating a delicious bite-sized treat that’s perfect for entertaining or snacking.

Ingredients:

• 1 baguette, sliced into 1-inch pieces
• 1 pint cherry tomatoes, halved
• 1/4 cup pesto sauce (store-bought or homemade)
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Place the baguette slices on a baking sheet and drizzle with olive oil.
2. Toast the slices in the oven for 5–7 minutes, or until golden and crispy.
3. Spread a thin layer of pesto on each toast.
4. Top with halved cherry tomatoes and sprinkle with Parmesan cheese.
5. Season with salt and pepper to taste, and serve immediately.

These crostinis are fresh, aromatic, and packed with summer flavors.

The pesto adds a fresh, herby kick, while the tomatoes offer a burst of sweetness. Serve them as an appetizer or snack at your next summer gathering.

Spaghetti with Tomato, Garlic, and Fresh Herb Sauce

Spaghetti with Tomato, Garlic, and Fresh Herb Sauce is a simple yet incredibly flavorful dish that’s perfect for showcasing ripe summer tomatoes.

This pasta dish is made with a light sauce of sautéed garlic, tomatoes, and fresh herbs, allowing the tomatoes to shine while still being rich and satisfying.

Ingredients:

• 8 oz spaghetti
• 4 ripe tomatoes, diced
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 1/2 tsp red pepper flakes (optional)
• 1/4 cup fresh basil, chopped
• 1 tbsp fresh oregano, chopped
• Salt and pepper to taste
• Grated Parmesan cheese for topping

Instructions:

1. Cook the spaghetti according to the package instructions. Reserve 1/4 cup of pasta water.
2. In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1–2 minutes, until fragrant.
3. Add the diced tomatoes and red pepper flakes (if using), and cook for 5-7 minutes, allowing the tomatoes to soften and release their juices.
4. Add the reserved pasta water and stir in the fresh herbs. Let the sauce simmer for another 2 minutes.
5. Toss the cooked spaghetti into the sauce and toss until the pasta is evenly coated.
6. Serve with grated Parmesan cheese on top.

This pasta dish is incredibly light and fragrant, allowing the natural flavors of the tomatoes and herbs to shine.

It’s perfect for a simple yet satisfying summer dinner that doesn’t take much time to prepare.

Tomato and Cucumber Gazpacho Salad

Tomato and Cucumber Gazpacho Salad is a refreshing twist on the traditional gazpacho soup, but served in salad form.

With juicy tomatoes, crisp cucumbers, and a tangy dressing, this dish is light, hydrating, and full of flavor. It’s an excellent choice for a hot summer day when you want something cool and easy.

Ingredients:

• 3 ripe tomatoes, chopped
• 1 cucumber, peeled and diced
• 1/2 red onion, finely chopped
• 1 red bell pepper, diced
• 1/4 cup fresh parsley, chopped
• 2 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine tomatoes, cucumber, red onion, bell pepper, and parsley.
2. In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Chill the salad in the refrigerator for at least 30 minutes before serving.

This gazpacho salad is light, crunchy, and super refreshing.

The dressing brings everything together beautifully, making it a perfect dish for summer picnics or a side for grilled meats.

Roasted Tomato and Garlic Soup

Roasted Tomato and Garlic Soup is a rich and comforting dish that transforms summer tomatoes into a velvety, savory soup.

Roasting the tomatoes with garlic enhances their natural sweetness, making this soup a perfect pairing for a grilled cheese sandwich or a cozy evening on the porch.

Ingredients:

• 6 large ripe tomatoes, halved
• 6 cloves garlic, peeled
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 cups vegetable or chicken broth
• 1 tsp dried thyme
• 1 tbsp fresh basil, chopped

Instructions:

1. Preheat the oven to 400°F (200°C). Place tomatoes and garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper.
2. Roast for 25-30 minutes, until the tomatoes are softened and slightly caramelized.
3. Transfer the roasted tomatoes and garlic into a blender or food processor and blend until smooth.
4. Pour the mixture into a pot, add the broth, and bring to a simmer. Stir in thyme and simmer for an additional 10-15 minutes.
5. Garnish with fresh basil before serving.

This soup is a comforting, creamy option that allows the natural sweetness of tomatoes to shine through.

It’s perfect for cooling evenings or when you want a hearty but light dish.

Tomato and Corn Summer Tacos

Tomato and Corn Summer Tacos are a vibrant, light, and tasty way to enjoy the best of summer produce.

Fresh tomatoes, sweet corn, and a simple lime dressing come together in soft tortillas for a satisfying vegetarian taco option. These tacos are easy to make and perfect for a taco night with friends or family.

Ingredients:

• 2 medium tomatoes, diced
• 1 cup fresh corn kernels (from about 1 ear of corn)
• 1/4 cup red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lime juice
• Salt and pepper to taste
• 8 small soft corn tortillas
• Optional toppings: avocado slices, crumbled queso fresco, hot sauce

Instructions:

1. In a medium bowl, combine diced tomatoes, corn kernels, red onion, cilantro, and lime juice. Season with salt and pepper.
2. Warm the tortillas in a dry skillet over medium heat for about 1 minute per side.
3. Spoon the tomato and corn mixture into each tortilla.
4. Top with avocado slices, crumbled queso fresco, or a drizzle of hot sauce, if desired.

These tacos are a great way to celebrate fresh summer produce.

The sweetness of the corn pairs perfectly with the tangy tomatoes, and the toppings allow you to customize each bite. They make for a fun and light summer dinner or appetizer.

Tomato, Basil, and Chickpea Salad

Tomato, Basil, and Chickpea Salad is a hearty, nutritious dish that combines the sweetness of tomatoes with the earthiness of chickpeas, fresh basil, and a zesty vinaigrette.

This salad is perfect for a light lunch, picnic, or as a side dish to grilled meats or fish.

Ingredients:

• 2 cups cooked chickpeas (or 1 can, drained and rinsed)
• 3 ripe tomatoes, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh basil, chopped
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine chickpeas, diced tomatoes, red onion, and basil.
2. In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, salt, and pepper.
3. Pour the dressing over the salad and toss to combine.
4. Serve immediately, or chill in the fridge for 30 minutes to allow the flavors to meld together.

This salad is hearty yet refreshing, with the chickpeas adding protein and the tomatoes providing a burst of sweetness.

The lemony dressing brightens it up, making it perfect for a warm summer day.

Grilled Tomato and Pesto Pizza

Grilled Tomato and Pesto Pizza takes the best of both worlds: the freshness of tomatoes and the herby richness of pesto, all on a crispy, grilled pizza crust.

This is a quick, easy, and incredibly flavorful pizza that you can make on your grill for an outdoor meal.

Ingredients:

• 1 pizza dough (store-bought or homemade)
• 2 tbsp pesto sauce (store-bought or homemade)
• 2 ripe tomatoes, sliced
• 1/2 cup fresh mozzarella, sliced or shredded
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• Fresh basil leaves for garnish
• Salt and pepper to taste

Instructions:

1. Preheat your grill to medium-high heat.
2. Roll out the pizza dough on a lightly floured surface to your desired thickness.
3. Brush the dough with olive oil and place it on the grill. Grill for 2-3 minutes on one side until lightly charred.
4. Flip the dough and quickly spread a layer of pesto on top.
5. Add the sliced tomatoes, mozzarella, and Parmesan. Close the lid and cook for another 5-7 minutes until the cheese is melted and bubbly.
6. Remove from the grill and garnish with fresh basil. Season with salt and pepper before serving.

This grilled pizza is the perfect way to enjoy summer tomatoes in a fun, handheld way.

The smoky grill flavor pairs perfectly with the fresh tomatoes and creamy mozzarella, and the pesto adds an aromatic touch that brings everything together.

Tomato and Olive Tapenade Crostini

Tomato and Olive Tapenade Crostini is a Mediterranean-inspired appetizer that’s perfect for summer gatherings.

The tangy olives and sun-dried tomatoes are blended into a flavorful tapenade that’s spread over crispy crostini, making for a quick and delicious bite. It’s simple yet elegant, and perfect for a party platter.

Ingredients:

• 1/2 cup green olives, pitted
• 1/2 cup kalamata olives, pitted
• 1/4 cup sun-dried tomatoes, chopped
• 2 tbsp capers
• 1 garlic clove
• 2 tbsp olive oil
• 1/4 tsp dried oregano
• 1 baguette, sliced into 1-inch pieces
• Fresh basil for garnish

Instructions:

1. In a food processor, combine green olives, kalamata olives, sun-dried tomatoes, capers, garlic, olive oil, and oregano. Pulse until smooth but slightly chunky.
2. Preheat the oven to 375°F (190°C). Arrange baguette slices on a baking sheet and toast for 5–7 minutes until golden and crispy.
3. Spread the tapenade over the toasted crostini and garnish with fresh basil.
4. Serve immediately as an appetizer or snack.

This tapenade is bold, savory, and brimming with Mediterranean flavors.

Paired with the crispy crostini, it’s the ideal bite-sized treat for summer entertaining.

Grilled Shrimp and Tomato Skewers

Grilled Shrimp and Tomato Skewers are a perfect summer dish that combines the sweet, smoky flavors of grilled shrimp with the burst of juiciness from ripe tomatoes.

The light marinade of garlic, lemon, and herbs adds a wonderful depth to the seafood and vegetables, making it an excellent appetizer or light dinner.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 pint cherry tomatoes
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• 1 tbsp fresh parsley, chopped
• 1 tsp dried oregano
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. In a bowl, combine olive oil, garlic, lemon juice, parsley, oregano, salt, and pepper.
2. Add shrimp to the marinade and let it sit for 15-20 minutes.
3. Preheat your grill to medium-high heat.
4. Thread shrimp and cherry tomatoes onto skewers, alternating between the two.
5. Grill the skewers for 2-3 minutes per side, until the shrimp are pink and cooked through.
6. Serve the skewers with lemon wedges for a bright, citrusy finish.

These skewers are smoky, flavorful, and perfect for summer grilling.

The juicy tomatoes and tender shrimp are complemented by the herb-infused marinade, making each bite satisfying and fresh.

Roasted Tomato and Basil Flatbread

Roasted Tomato and Basil Flatbread is an easy-to-make, flavorful flatbread that celebrates the summer tomato harvest.

With roasted tomatoes, fresh mozzarella, and fragrant basil, this dish is a perfect appetizer, light meal, or side to any main course. It’s light but packed with delicious flavor from the oven-roasted tomatoes.

Ingredients:

• 1 package store-bought or homemade flatbread dough
• 1 pint cherry tomatoes, halved
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 cup fresh mozzarella, torn into pieces
• 1/4 cup fresh basil leaves, torn
• Balsamic glaze for drizzling (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss halved tomatoes with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 15-20 minutes until soft and slightly caramelized.
3. Roll out the flatbread dough onto a baking sheet and bake for 5-7 minutes until just beginning to turn golden.
4. Remove the flatbread from the oven and top with roasted tomatoes, fresh mozzarella, and basil.
5. Return to the oven for 5-7 more minutes, until the cheese has melted.
6. Drizzle with balsamic glaze if desired, and serve immediately.

This flatbread is a perfect summer treat with its burst of roasted tomato sweetness and fresh mozzarella melt.

The balsamic glaze adds an extra touch of elegance, making it a great option for both casual meals and gatherings.

Tomato and Avocado Cucumber Salad

Tomato and Avocado Cucumber Salad is a crisp, cool dish that combines juicy tomatoes with creamy avocado and refreshing cucumber.

The lime dressing adds a bright and tangy finish, making this salad perfect as a side dish for summer grilling or as a light, healthy meal on its own.

Ingredients:

• 2 large tomatoes, diced
• 1 cucumber, peeled and sliced
• 1 avocado, diced
• 1/4 red onion, thinly sliced
• 2 tbsp fresh cilantro, chopped
• 2 tbsp lime juice
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine diced tomatoes, cucumber, avocado, red onion, and cilantro.
2. In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Serve immediately for the freshest flavor.

This salad is light, creamy, and full of summer’s best produce.

The combination of crunchy cucumbers, creamy avocado, and tangy lime dressing makes it a refreshing dish to accompany any meal, or even stand alone as a satisfying snack.