20 Recipes To Put On Your Summer Bucket List

You can easily make the most of summer's abundant produce and outdoor grill.

By
Devan Grimsrud
Devan Grimsrud
Devan Grimsrud
Devan Grimsrud is a Berlin-based freelance writer, editor, and recipe developer originally from Minneapolis, Minnesota. After working in television production with James Beard Award-winning chef Andrew Zimmern, she relocated to Berlin and became the managing editor at Kitchen Stories, an international digital cooking platform with millions of active users. 
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Updated June 19, 2024
Devan Grimsrud
Tomatoes on toast

Simply Recipes / Mihaela Kozaric Sebrek

If you want to make the most of the abundance of summer produce this season and keep your kitchen cool but grill hot, then you've come to the right place. For over 20 years, Simply Recipes has tracked the recipes our readers come to again and again each summer—here are the 20 best summer recipes of all time, according to you.

Enjoy the fresh flavors we know you'll love, plus handy tips from our readers and Simply Recipes Editors.

  • Fresh Basil Pesto

    Fresh Basil Pesto

    "Basil pesto darkens when exposed to air. To store, cover tightly with plastic wrap, making sure the plastic is touching the top of the pesto and not allowing the pesto to have contact with air. The pesto sauce will stay greener longer that way." —Elise Bauer, Simply Recipes Founder

  • Perfect Guacamole

    A bowl of guacamole with two tortilla chips i nit

    Simply Recipes / Elise Bauer

    "The trick to making perfect guacamole is using avocados that are just the right amount of ripeness. Check for ripeness by gently pressing the outside of the avocado. If there is no give, the avocado is not ripe yet. If there is a little give, the avocado is ripe." —Elise

  • Bruschetta with Tomato and Basil

    Overhead photo of bruschetta with tomato and basil on a plate and small bowl of basil next to it

    Simply Recipes / Mihaela Kozaric Sebrek

    "Great appetizer. With it being summer and grilling season I fire roasted my tomatoes instead of blanching and toasted the bread while I was at the grill. I finished with a pinch of Parmesan before serving." —Mr. P, Simply Recipes Reader

  • Microwave Corn on the Cob

    A plate of microwave corn on the cob set on a cutting board and topped with butter.
    Eliezer Martinez

    "I like cooking the corn in its husk. Cooked this way, the corn steams in its own juices and absorbs flavor from the husks, resulting in a wonderful, undiluted corn taste." —Elise

    Continue to 5 of 20 below

  • Perfect Lemonade

    Two Glasses of Lemonade With Ice and Lemon Slices Next to a Pitcher With More Lemonade, Halved Lemons on the Counter, and a Sage Table Napkin

    Simply Recipes / Michelle Becker

    "Great, love it! Added grated lemon zest for the oils of a lemon which gave a stronger lemony taste." —Shirley, Simply Recipes Reader

  • Fresh Salsa (Pico de Gallo)

    tomato salsa in a bowl showing chopped tomatoes and onion
    Elise Bauer

    "If you like a salsa with less heat, remove the ribs and seeds from the peppers. But you can always set aside some of the seeds—if the salsa isn't hot enough, you can add a few for more heat." —Elise

  • Grilled Marinated Flank Steak

    Grilled Marinated Flank Steak sliced thinly on cutting board
    Elise Bauer

    "The ideal amount of time to marinate is 12 hours, but you can go for up to 24 hours. You should let it sit in the marinade for a minimum of 2 hours, even if you're pressed for time." —Simply Recipes Editors

  • Cold Brew Coffee

    Creamer Poured into a Glass of Cold Brew Coffee

    Simply Recipes / Michelle Becker

    "I make a big batch over the weekend, starting it on Saturday or Sunday night and straining it the next morning, and then stash it in the fridge for an easy coffee fix all week long." —Emma Christensen, Simply Recipes General Manager

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  • Easy Zucchini Bread

    A sliced loaf of zucchini bread with dried cranberries

    Simply Recipes / Elise Bauer

    "A tip I learned from my grandmother is if I grate zucchini and it is on the dry side, to sprinkle water over it, and then let in drain in a sieve." —Elise

  • Grilled Mexican Street Corn (Elote)

    Grilled Mexican Street Corn
    Megan Keno

    "If you aren’t able to find traditional Mexican crema in your local grocery store, use regular sour cream spiked with some lime juice. You can also substitute crumbled feta for the cotija cheese." —Megan Keno, Simply Recipes Contributor

  • Zucchini Muffins

    Three zucchini bread muffins set in front of a muffin tin with muffins inside.
    Eliezer Martinez

    "I tweaked it a little to suit my taste and allergies. I omitted the cinnamon, ginger and nutmeg., used pecans and added dried cranberries, and also used paper cupcake liners instead of greasing my pans. Made 2 dozen of the most delicious muffins I've ever eaten." —Becky, Simply Recipes Reader

  • BBQ Chicken on the Grill

    Brushing bbq sauce on grilled bbq chicken on a platter.
    Ciara Kehoe

    "Even if you do not plan on eating the chicken skin, it's still best to barbecue it with it on. The skin will protect the chicken pieces from drying out." —Elise

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  • Carne Asada

    Carne Asada
    Elise Bauer

    "You can make carne asada without a marinade, and just a bit of salt and pepper before grilling, but if you have the time, a good soak in a marinade greatly enhances the flavor." —Elise

  • Mango Lassi

    Mango Lassi

    Simply Recipes / Mihaela Kozaric Sebrek

    "We used frozen mango and coconut milk and yogurt for a dairy-free option. We'll be making this one again." —Rachael, Simply Recipes Reader

  • Best Tomato Pie

    Tomato Pie with a Slice Lifted on a Pie Knife

    Simply Recipes / Mihaela Kozaric Sebrek

    "Blind-baking the crust is a crucial step in this recipe. The baked crust can stand up to the dense, wet filling a lot better than an unbaked one." —Simply Recipes Editors

  • Classic Coleslaw

    Classic Coleslaw in a serving bowl.
    Kelly Hamilton

    "To make ahead, slice the vegetables and make the dressing a day before serving; store separately in covered containers in the refrigerator. About 2 hours before serving, toss and place back in the refrigerator. Taste and season with salt, if needed, right before serving." —Simply Recipes Editors

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  • Fried Green Tomatoes

    A bright blue plate filled with fried green tomatoes ready to eat with a dipping sauce on the side.

    "These fried green tomatoes are absolutely delicious! I did substitute panko for the bread crumbs and that added a wonderful crunchy texture. We had some leftover which I served for breakfast with a fried egg over top which my husband said was spectacular." —Diane, Simply Recipes Reader

  • Juicy, Grilled Boneless Skinless Chicken Breasts

    Brining chicken breasts for grilling
    Elise Bauer

    "I take chicken off the grill at a little bit lower temp (155°F) than is usually recommended for poultry, but that's because the chicken will continue to cook for several minutes once it's off the heat and resting. Taking the chicken off the heat at this temperature helps insure that the meat doesn't overcook and get dried out." —Elise

  • Grilled Salmon

    Grilled salmon with a forkful taken out alongside asparagus and lemon on the plate.
    Ciara Kehoe

    "Make sure you coat the grill grates and the fillets well with oil to help prevent sticking. Some sticking is likely to happen anyway, which is why you need to be careful when you flip the fillets over. But having a well-oiled hot grill and well-oiled fillets will help." —Elise

  • Mango Salsa

    Mango Salsa
    Elise Bauer

    "For some variations to this recipe fold in a cup of either some finely diced cucumber, red bell pepper, or jicama. It's also great with avocado!" —Elise