The days are getting warmer and longer, and little by little, garden furniture is being pulled out and evening terrace gatherings with light wine sipping are beginning. It’s only natural that during the summer, people instinctively crave lighter, less heavy meals in the evenings. Additionally, it’s hard to ignore that no one wants to stand by the stove for hours during hot summer days. Fortunately, there are plenty of dinner ideas that are not only quick to prepare but also incredibly healthy, as they contain fresh seasonal vegetables and fruits.
But what makes a perfect summer dinner, aside from fresh ingredients? First and foremost, easy preparation is key, so that light and nourishing dishes are made, and bonus points if they can be enjoyed cold.
Grilled Greek Salad with Fried Halloumi
- 1 cucumber
- 2-3 tomatoes or a handful of cherry tomatoes
- 1/2 red onion
- 100g feta or halloumi cheese
- Olives
- Olive oil, oregano, lemon juice
- Cut the vegetables into bite-sized pieces.
- Slice the halloumi and fry it in a dry pan until golden brown.
- Drizzle with olive oil, a little lemon juice, sprinkle with oregano – and it’s ready!
Pasta Salad with Basil and Mozzarella
- 200g durum penne or fusilli
- 1 handful of cherry tomatoes
- 125g mini mozzarella (or shredded)
- 1 bunch fresh basil
- Olive oil, balsamic vinegar, salt, pepper
- Cook the pasta and let it cool.
- Add halved tomatoes, mozzarella, and fresh basil leaves.
- Drizzle with olive oil and balsamic vinegar, season, and serve cold!
Grilled Chicken with Lemon Bulgur
For the chicken:
- 2 chicken breast fillets
- 2 tbsp olive oil
- 1 lemon (juice and zest)
- 1 garlic clove (crushed)
- Salt, pepper, fresh rosemary or thyme
For the bulgur:
- 150g bulgur
- 1/2 lemon (juice)
- 1 bunch parsley or mint
- 1 cucumber (finely chopped)
- 1-2 tbsp olive oil, salt, pepper
- Marinate the chicken breasts in the lemon-oil-spice mixture for at least 30 minutes (or overnight).
- Grill or pan-fry until golden brown.
- Pour boiling water over the bulgur (double the amount of water to bulgur), and once softened, mix it with the remaining ingredients.
- Serve the grilled chicken with the fresh, herby bulgur.
Vegan Summer Rolls with Peanut Sauce
For the rolls:
- 4 rice paper sheets
- 1/2 carrot (cut into matchsticks)
- 1/2 cucumber (cut into matchsticks)
- 1 small handful purple cabbage (thinly sliced)
- 1 handful lettuce
- Fresh mint or cilantro
- (Optional: tofu, avocado, bell pepper)
For the peanut sauce:
- 2 tbsp peanut butter
- 1 tbsp soy sauce
- 1 tsp rice vinegar or lemon juice
- 1-2 tsp water
- little honey (to taste)
- Prepare all vegetables and cut them into thin strips.
- Wet each rice paper sheet in warm water for 10-15 seconds until soft.
- Place the fillings in the center of the rice paper, fold the sides, and roll it up tightly.
- Mix all the sauce ingredients until smooth, adding water to adjust the consistency.
- Serve the fresh rolls with the dipping sauce – best enjoyed cold!
With smart planning, you can turn 2-3 base dishes into several different meals! For example, the pasta salad can be transformed into a completely new dish by adding some grilled chicken, arugula, or baby spinach.
Another summer favorite, grilled vegetables, is incredibly versatile. If you prepare a big batch, you can easily incorporate them into salads, wraps, or even sandwiches.
I’ve created a 7-day summer meal prep plan to help you through the summer rush, allowing you to eat quickly and healthily without spending hours in the kitchen each day.
One key element of meal prepping is, of course, preparation. Try to do this on Sunday: grill the chicken, cook the bulgur, pasta, and vegetables. Slice up fruit for snacks, prepare salad bases, and peel vegetables.
