This Zucchini Corn Chowder with Bacon is a perfect example of how soup can be a summer dish. When corn and zucchini are fresh, their bright flavors make the chowder taste especially vibrant. Potatoes add body, while red bell pepper, smoked paprika and thyme contribute depth. Crisp bacon scattered on top brings a savory finish.

Instead of a roux, puréeing part of the cooked soup creates a naturally thick and creamy base. A splash of half-and-half at the end rounds the flavor and adds richness without weighing the soup down. Finish with scallions and the reserved crisp bacon for texture and color.

Cooked potatoes and corn become starchy when puréed and naturally thicken the broth. Blend part of the soup to create a creamy texture without using flour or cornstarch.

Yes. Substitute about 2½–3 cups frozen corn for fresh kernels. It can be added frozen—there’s no need to thaw.

Omit the bacon and sauté the aromatics in olive oil or butter. For a smoky note, add a touch more smoked paprika.

This Honey Garlic Salmon recipe gives you a fast, flavorful dinner without fuss. The glaze — made from honey, garlic, olive oil, Dijon mustard, lemon juice and coconut aminos (or soy sauce) — comes together in minutes. Half is brushed on before baking to infuse the fish with flavor, and the remaining glaze is added near the end so the surface becomes glossy and slightly caramelized.

Because there’s no marinating and no separate sauce to reduce, prep is minimal and the whole dish takes around 20 minutes from start to finish. It’s perfect for busy weeknights, yet impressive enough for guests.

If you love salmon, try other favorites like lemon-dijon baked salmon and garlic-butter salmon for more quick, delicious meals.

Why you’ll love this recipe

• Quick and easy. The salmon bakes in 11–15 minutes depending on thickness, and there’s no marinating required.
• Balanced flavor. Honey brings sweetness while Dijon, garlic, lemon and coconut aminos or soy sauce add savory depth.
• Simple ingredients. The glaze is made with pantry staples plus fresh garlic and lemon for brightness.
• Minimal cleanup. Everything cooks on one parchment-lined baking sheet.

Recipe ingredients

• Salmon. About 1½ pounds total (four 6-ounce fillets). Use fillets of similar thickness so they cook evenly.
• Honey. Creates the sticky, glossy finish and balances the savory elements.
• Coconut aminos or soy sauce. Adds umami; use what you have and reduce added salt if using soy sauce.
• Olive oil. Names the base of the glaze and adds richness; butter can be used instead if preferred.
• Lemon juice. Adds acidity to brighten the glaze.
• Dijon mustard. Brings tang and depth without overpowering the glaze.
• Garlic. Fresh garlic (about three cloves) gives the sauce its characteristic aroma and flavor.
• Salt and pepper. Season to taste; adjust salt based on whether you choose soy sauce or coconut aminos.

See the recipe card below for exact quantities and full instructions.

Tips for success

• Cook to medium for best texture. I prefer about 130°F in the thickest part for moist, tender salmon that flakes easily. The temperature rises a few degrees while resting. For a well-done fillet, follow USDA guidance of 145°F.
• Apply the glaze twice. Brushing the sauce on before and after partially baking ensures flavor absorption and a caramelized, glossy finish without burning the honey.
• Match fillet thickness. Choose pieces that are similar so they finish at the same time; thinner pieces will need less time.
• Adjust salt to the sauce you use. Soy sauce is saltier than coconut aminos, so reduce added salt if using soy.

Recipe FAQs

Serving suggestions

Honey garlic salmon pairs well with many simple sides. Some great options are:

• Creamy coconut rice or quinoa to soak up extra sauce, with air-fried broccoli or a butter lettuce salad on the side.
• Yukon Gold mashed potatoes for a hearty plate, or garlic mashed cauliflower for a lighter alternative.
• Served on top of a grain or salad—such as a black rice salad—for a more substantial meal.

Storage and reheating

• Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat gently in a 300°F oven until just warmed through, or microwave at reduced power in short intervals to avoid drying out.

More salmon recipes you’ll love:

• Air fryer salmon
• Blackened salmon with pineapple salsa and coconut rice
• Miso-orange salmon with coconut-mango rice
• Salmon Niçoise salad
• Slow roasted citrus salmon

Sometimes the best recipes come from tossing together what’s fresh and available. This Peach Tomato Corn Salad began that way and quickly became a favorite. The peach-and-tomato pairing is naturally complementary, and when you add charred corn and fresh herbs it becomes something special.

Smoky grilled corn provides texture and depth, while ripe peaches and sweet cherry tomatoes add a burst of summer sweetness. Green onions give a gentle bite, basil lends an aromatic lift, and lime brightens everything without weighing it down.

This salad is colorful, easy to make, and versatile. It pairs beautifully with grilled meats, burgers, fish or tacos, and it can also double as a chunky salsa for chips. It’s a perfect dish to bring to a summer gathering or to serve alongside a casual weeknight meal.

Why you’ll love this recipe

• It tastes like summer. Sweet corn, juicy peaches, ripe tomatoes and fresh basil showcase peak-season produce.
• Grilled corn adds smoky flavor. A light char balances the sweetness and adds appealing texture.
• No heavy dressing. Fresh lime juice is enough to highlight the produce and keep the salad light.
• Quick and versatile. Ready in minutes and suitable with many main dishes or served as a salsa.

Recipe ingredients

• Fresh corn. About 3 cups kernels (roughly 4 ears). Grilling adds a smoky, caramelized note that complements the fruit.
• Peach. Choose a ripe but firm peach so it’s juicy yet holds its shape when mixed.
• Cherry tomatoes. Sweet and sturdy, they pair well with peaches and corn.
• Green onions. Sliced thinly on the bias for a mild onion flavor.
• Fresh basil. Adds an aromatic herbal note; you can substitute cilantro if preferred.
• Lime juice. Freshly squeezed to brighten the salad.
• Salt and pepper. To taste.

Quantities and full instructions appear in the recipe card below.

How to make this recipe

Preparation is straightforward: grill the corn, let it cool, and toss with the chopped fruit, tomatoes, herbs and lime. Most of the time is hands-off while the corn chars.

Pro tip: Let the grilled corn cool completely before assembling the salad. Warm corn can soften peaches and tomatoes and wilt basil, so cooling preserves the best texture and freshness.

See the recipe card below for full instructions.

Tips for success

• Pick a ripe but firm peach. It should be fragrant and give slightly when pressed. Overripe fruit will break down when tossed.
• Don’t skip the char. Caramelized kernels add complexity that contrasts nicely with the sweet fruit.
• Use fresh lime juice. With such a simple dressing, fresh citrus makes a noticeable difference.
• Add basil just before serving. That keeps the herb bright and prevents wilting.

Recipe FAQs

Serving suggestions

This salad is versatile—here are some serving ideas:

• Serve alongside grilled meats such as tri-tip or pork tenderloin.
• Offer it with burgers, turkey burgers or grilled chicken.
• Build a bowl with cilantro-lime chicken and rice for a fresh summer meal.
• Top blackened fish or salmon with a scoop of this salad for a bright contrast.
• Use it as a chunky salsa with chips or as a topping for tacos or burrito bowls.

More salad recipes you’ll love:

• Cucumber tomato avocado salad
• Fresh corn and tomato salad
• Grilled vegetable salad
• Mexican corn salad
• Zucchini corn salad

When peaches are at their peak they need very little fuss. This Fresh Peach Cobbler Recipe highlights the fruit with a simple filling of sliced peaches, a touch of sugar, lemon for brightness, and a little cornstarch to thicken the juices as it bakes. The topping is a straightforward shortbread-style dough made with melted butter, flour, sugar, baking powder and vanilla—no rolling, cutting in butter, or complicated steps.

The cookie-like topping is chilled briefly, then broken into generous pieces and dotted over the peach filling. As it bakes, the edges turn crisp and golden while the centers stay tender and buttery, creating the best combination of warm fruit and cookie texture.

This cobbler is rustic and easy to make: great for backyard dinners, potlucks, or any time you want to showcase summer peaches.

Why you’ll love this recipe

• Loaded with fresh peaches. The recipe calls for about 3–3½ pounds (roughly 6 large peaches), so the fruit is the star.
• Cookie-style topping. The shortbread-like topping bakes up golden and tender, offering a pleasant contrast to the juicy filling.
• No peeling required. Leaving skins on saves time and they soften nicely during baking.
• Simple prep. The topping uses melted butter, so there’s no need to cut cold butter into the flour.

Recipe ingredients

• Peaches: 3–3½ pounds fresh peaches (about 6 large), pitted and sliced — approximately 8 cups sliced. Use ripe, fragrant peaches that still hold their shape when sliced.
• Sugar: 1/4 cup for the filling and 1/2 cup for the topping.
• Lemon juice: 1 tablespoon fresh lemon juice to brighten the filling; bourbon could be used as an alternative for a deeper flavor note.
• Cornstarch: 1 tablespoon to thicken the peach juices; add an extra 1/2 tablespoon if peaches are very soft and juicy.
• Flour: All-purpose flour for the topping.
• Baking powder: A small amount gives the topping a light lift.
• Salt: Balances the sweetness.
• Butter: Melted butter creates the tender shortbread-style topping.
• Vanilla: A teaspoon of vanilla for warm, sweet flavor in the topping.

See the recipe card below for exact quantities and full instructions.

How to make peach cobbler

This cobbler is straightforward: the peaches are tossed with sugar, lemon juice and cornstarch, then spread in a greased baking dish. The chilled cookie dough is broken into pieces and gently pressed on top of the fruit. Bake until the topping is golden and the filling is bubbling.

Pro tip: Choose ripe but still firm peaches. Overly underripe fruit won’t release enough juice; overly soft fruit can make the filling watery.

Full step-by-step instructions are provided in the recipe card below.

Tips for the Best Peach Cobbler

• Pick ripe but firm peaches. They should smell sweet and give slightly when pressed—soft enough to be juicy but firm enough to slice.
• Skip peeling. Peach skins soften during baking and add color and texture, plus peeling adds time and effort.
• Chill the topping. Refrigerating the dough after combining with melted butter helps it hold shape and creates cookie-like pieces on top.
• Check for bubbling. Bake until the filling is actively bubbling in the center as well as around the edges so the cornstarch has time to thicken the juices.
• Let it rest. Allow the cobbler to cool 15–20 minutes before serving so the filling sets and is easier to serve.

Recipe FAQs

Serving Suggestions

• Serve warm or at room temperature with vanilla ice cream; the contrast of cold ice cream and warm cobbler is classic.
• Whipped cream or a light coconut whipped cream also pairs nicely and keeps the dessert feeling bright.

This summer favorite features boneless, skinless chicken thighs marinated in fresh lime juice, cilantro, olive oil, garlic and ground cumin. Let the chicken marinate for at least two hours, or overnight for deeper flavor, then grill it until nicely charred and tender.

The marinade is straightforward but effective: lime juice brightens and helps the flavors cling to the meat, olive oil keeps the chicken moist on the grill, cilantro provides fresh herb notes, garlic adds savory depth, and cumin brings a warm, earthy background. Salt seasons the chicken as it marinates so each bite is well balanced.

Serve the grilled thighs with rice and grilled vegetables, slice them over a crisp salad, or tuck them into warm tortillas for tacos. Leftovers are excellent for meal prep—slice and add to bowls, wraps or sandwiches during the week. This recipe is simple enough for a busy weeknight but impressive enough for guests.

If you enjoy chicken thighs, try other simple preparations with bold flavor—roasted, sheet pan or grilled variations all highlight their juiciness and forgiving cooking range.

Why you’ll love this recipe

• Fresh, vibrant flavor. A simple cilantro-lime marinade keeps the chicken bright and zesty.
• Juicy every time. Thighs stay tender and flavorful on the grill.
• Easy to make. A handful of pantry staples and about 10 minutes of active prep.
• Versatile. Works with rice, salads, tacos, burrito bowls and more.

Recipe ingredients

• Boneless skinless chicken thighs. They stay juicy, cook quickly, and are less prone to flare-ups without skin. If you use chicken breasts, pound them to even thickness and adjust cooking time.
• Olive oil. Helps the marinade coat the chicken and prevents drying while grilling.
• Fresh lime juice. Adds bright citrus flavor and helps the marinade cling to the meat; fresh juice is preferable to bottled.
• Cilantro. Provides the signature fresh, herbaceous note.
• Garlic. Adds savory depth and complements the lime.
• Ground cumin. Gives a warm, earthy undertone that pairs with cilantro and lime.
• Salt and pepper. Essential to season the meat through and enhance the marinade.

See the recipe card below for exact measurements and full ingredient list.

How to make cilantro lime chicken

Whisk the lime juice, olive oil, chopped cilantro, smashed garlic, ground cumin, salt and pepper together until combined. Add the chicken thighs and toss to coat, then cover and refrigerate for a minimum of two hours or overnight for best results.

About 30 minutes before grilling, remove the chicken from the refrigerator to bring it closer to room temperature. Preheat the grill to medium-high (around 425°F) and oil the grates to prevent sticking.

Remove the thighs from the marinade, allow excess to drip off, and grill for roughly 5–7 minutes per side depending on thickness, until the exterior is nicely charred and the internal temperature registers 175°F for thighs. Let the chicken rest 5–10 minutes, then slice and serve.

Pro tip: Chicken thighs become more tender when cooked to 175°F. Use an instant-read thermometer and rest the meat before slicing to keep it juicy.

Tips for success

• Marinate at least two hours to allow flavor to penetrate the meat.
• Always use fresh lime juice for the brightest citrus notes.
• Rest the chicken after grilling so the juices redistribute and the meat stays moist.
• Thighs tolerate a higher final temperature than breasts; 175°F yields tender results as connective tissue softens.
• Brush or spray the grill grates with oil before cooking to reduce sticking.

Recipe FAQs

Serving suggestions

These grilled chicken thighs are very adaptable. Try some of the following pairings and serving ideas:

• Serve with cilantro lime rice or cauliflower rice for a fresh, citrus-forward plate.
• Use the sliced chicken in burrito bowls or tacos with fresh salsas and slaws.
• Top a salad—Mexican-style corn salad, a Santa Fe-inspired salad, or a simple green salad all work well.
• Stir into a grain salad or brown rice salad for a protein-rich boost and make-ahead lunches.

Storage

• Refrigerate leftovers in an airtight container for up to four days.
• Reheat gently in the microwave or in a covered skillet with a splash of water to preserve moisture.

More chicken recipes you’ll love:

• Air fryer chicken thighs
• Baked salsa chicken
• Greek chicken skewers (souvlaki)
• Grilled barbecue chicken
• Sheet pan honey mustard chicken

I usually keep canned tuna in the pantry for quick salads, but sometimes I want something fresher than a sandwich. This Mediterranean Tuna White Bean Salad has been my go-to all summer. Adding creamy white beans, crisp cucumber, juicy tomatoes and a tangy Greek-style dressing transforms canned tuna into a satisfying, fresh meal.

It’s perfect for hot days, simple lunches, or evenings when cooking isn’t happening. Serve it as-is, over a bed of greens, or on toasted bread — it always feels light and satisfying.

Why you’ll love this recipe

• Fresh Mediterranean ingredients make this far more interesting than a typical tuna sandwich.
• High in protein and fiber, so it keeps you full longer.
• Ready in about 10 minutes with no cooking required.
• Great for meal prep lunches or light summer dinners.

Recipe ingredients

• Tuna. Good-quality canned tuna packed in water works best; solid white (albacore) stays flaky, though chunk light tuna is fine.
• White beans. Cannellini beans are ideal for their creaminess, but Great Northern beans are a good substitute.
• Veggies. Cherry tomatoes, cucumber and red onion add freshness and texture; swap in other crisp vegetables you have on hand.
• Feta cheese. A little crumbled feta adds creaminess and a briny note; omit to make the salad dairy-free.
• Kalamata olives. Salty and briny, they pair well with a tangy dressing; substitute your preferred olives if needed.
• Dressing. A simple Greek-style dressing with olive oil, lemon or red wine vinegar, garlic and oregano is perfect here; a red wine vinaigrette or Italian-style vinaigrette also work.

The recipe card below lists exact quantities and the full method.

How to make tuna white bean salad

This recipe is very straightforward and takes about 10 minutes from start to finish.

Pro tip: Drain the tuna and rinse and drain the beans well. Removing excess liquid keeps the dressing concentrated so every bite stays bright and flavorful.

See the recipe card below for step-by-step instructions.

Tips for success

• Thoroughly drain the tuna and rinse and drain the beans so the dressing stays concentrated.
• Toss gently to avoid breaking up the white beans; you want some whole beans for texture.
• Start with a modest amount of dressing and add more to taste so the salad isn’t overdressed.
• If you have 10 minutes, let the salad rest briefly so the vegetables soften slightly and the flavors meld.

Recipe FAQs

Recipe variations

This salad is easy to personalize with what you have on hand:

• Add chopped bell pepper for extra crunch.
• Stir in fresh basil or dill for a herbal lift.
• Toss with baby spinach or arugula to turn it into a composed salad.
• Add sliced pepperoncini for tang and heat.
• Swap the white beans for chickpeas, or use canned wild salmon instead of tuna.
• Serve over cooked quinoa or with crusty bread for a heartier meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. If preparing ahead, keep the dressing separate and toss just before serving for the best texture.

More lunch recipes you’ll love:

• Creamy salmon salad
• Curry chicken salad
• Egg salad with dill
• Greek quinoa salad with roasted chickpeas and tzatziki
• Mediterranean three-bean salad

When sweet cherries are at their peak, this Fresh Cherry Crisp is one of the desserts I make most often. It captures the best part of a cherry pie—the concentrated, jammy filling—while skipping the fuss of rolling pastry. A lightly spiced oat crumble provides texture and a buttery finish that pairs perfectly with the fruit.

The filling does not require pre-cooking: simply pit and halve the cherries, toss them with sugar, cornstarch and flavorings, and spread them into a prepared baking dish. The oven will do the rest, gently thickening the juices and melding the flavors.

For serving, a scoop of good vanilla ice cream melting into the warm crisp is classic and irresistible. The recipe adapts easily for dietary needs: use oat flour and coconut oil to make the topping gluten-free or vegan, or swap maple sugar for part of the granulated sugar if you prefer a different sweetener.

Recipe ingredients

• Cherries: Use sweet varieties such as Bing, Chelan, or Rainier for the best flavor. About 2½ pounds yields 5–6 cups pitted and halved cherries. If using frozen cherries, thaw and blot dry to remove excess moisture.
• Sugar: ½ cup granulated sugar balances the fruit without overpowering it. You can substitute maple sugar or reduce the amount if using very sweet cherries.
• Cornstarch: Three tablespoons help thicken the fruit juices during baking so the filling sets instead of running.
• Bourbon (optional): A small splash adds warmth and depth; substitute fresh lemon juice or omit if preferred.
• Vanilla: Pure vanilla extract heightens the cherries’ natural sweetness.
• Flour: All-purpose flour works well for the topping; oat flour is a good gluten-free alternative (you may need a tablespoon or two more oat flour if the topping feels wet).
• Oats: Old-fashioned rolled oats give the topping a chewy, rustic texture.
• Butter: Melted unsalted butter creates the best flavor; use melted coconut oil for a dairy-free option.
• Brown sugar: Adds rich molasses notes to the crumble.
• Cinnamon and salt: A touch of cinnamon and sea salt rounds out the topping’s flavor.

The full recipe card below lists exact quantities and step-by-step directions.

How to make fresh cherry crisp

This crisp is straightforward and forgiving. Pitting cherries is the most time-consuming part, but it can be done a day or two ahead. Prepare the crumble topping first and chill it while you pit the cherries; keeping the butter cold helps produce a more textured, clumpy topping that bakes to crisp, golden pieces.

Pro tip: Chill the topping for 15–20 minutes before assembling. Cold butter in the topping makes for larger, flakier crumble pieces after baking.

Summary of steps:

Recipe FAQs

Storage

Store leftovers covered in the refrigerator for up to 4–5 days. Reheat individual portions in the microwave, or warm the whole dish in a 350°F oven until heated through. The crumble will soften in the fridge but will regain some crispness when reheated in the oven for a few minutes.

More summer fruit desserts you’ll love:

• Blueberry crumble bars
• Blueberry galette
• Cherry clafoutis
• Peach blackberry cobbler
• Strawberry rhubarb pie

When the temperature rises, I prefer dinners that feel satisfying without weighing you down. This Grilled Steak Salad has been on repeat because it balances bright, seasonal produce with savory grilled steak for a complete meal in one bowl.

The salad pairs simply seasoned, grilled top sirloin with fresh summer corn, juicy cherry tomatoes, creamy avocado and a touch of bold blue cheese. Quick pickled red onions add an acidic contrast that brightens the whole dish. A straightforward red wine vinaigrette ties everything together and keeps the flavors clean and lively.

Top sirloin is an economical, lean cut that grills well and stays tender when cooked to the recommended temperature. If you prefer another grilling steak—like ribeye or New York strip—use that instead. The recipe is flexible and welcomes leftovers, which makes it helpful for planning and meal prep.

This salad looks and tastes restaurant-quality with minimal effort. Grill the steak and corn ahead of time if you like; both hold up well and make assembling the salad quick when it’s time to eat.

Why you’ll love this recipe

• This is a filling, flavorful salad that satisfies like a main course.
• Much of the prep can be done ahead, making weeknight dinners easier.
• Every bite combines tender steak, sweet corn, creamy avocado and tangy blue cheese for a balanced texture and flavor profile.
• It’s adaptable: swap ingredients based on what’s fresh or what you have on hand.

Recipe ingredients

• Steak: Top sirloin is lean, flavorful and budget-friendly. Use your preferred grilling steak if you like.
• Greens: A spring mix provides variety; arugula or baby spinach are good alternatives.
• Corn: Fresh sweet corn is ideal. Grilling the cobs adds a light smoky note and brings out sweetness.
• Avocado: Adds a creamy, rich texture that complements the steak and vinaigrette.
• Cherry tomatoes: Halved cherry tomatoes give bursts of juicy sweetness.
• Pickled red onions: Quick pickled red onions bring acidity and brightness. If you don’t have pickled onions ready, thinly sliced raw red onion will work.
• Blue cheese: Use crumbled blue cheese sparingly for a punch of tang; feta or goat cheese are good substitutes if preferred.
• Dressing: A simple red wine vinaigrette complements these ingredients. A balsamic vinaigrette would also work well for a slightly sweeter note.

Quantities and complete ingredient list appear in the recipe card below.

How to make grilled steak salad

The method is straightforward: grill steak and corn, prep the remaining ingredients while the steak rests, then assemble and toss with the vinaigrette.

Pro tip: Grill the steak and corn at the same time. When the steak rests, the corn will cool enough to cut off the cob, and you can finish assembling the salad quickly.

Full step-by-step instructions are included in the recipe card below.

Tips for success

• Bring steaks to room temperature for 20–30 minutes before grilling; this helps them cook evenly.
• Cook the steak to 135–140°F for a tender, juicy result; use an instant-read thermometer to avoid overcooking.
• Let the steak rest for 5–10 minutes before slicing to retain juices.
• Slice steak against the grain for the most tender bites.
• Make the pickled onions and dressing up to a day ahead to save time on the day you serve the salad.
• Dress the salad just before serving so the greens remain crisp.

Variations

• Swap blue cheese for feta or goat cheese if you prefer a milder flavor.
• Replace tomatoes with grilled peaches for a sweet, summery twist.
• Add other grilled vegetables like asparagus or zucchini for more texture.
• Use grilled chicken or leftover roast beef if you don’t have steak on hand.
• Try switching the dressing to a balsamic vinaigrette for a sweeter, tangier profile.

More salad ideas you’ll love

• Summer salad combinations featuring seasonal produce
• Classic Cobb-style salads with protein and robust toppings
• Crisp Asian-inspired chicken salads with crunchy vegetables
• Seafood salads such as grilled shrimp or salmon Niçoise
• Hearty chopped or Italian-style salads with bold dressings

This salad is built from a handful of high-quality, seasonal ingredients that naturally complement one another. Ripe heirloom tomatoes bring acidity and depth, peaches add bright and fruity sweetness, and burrata contributes a silky, creamy texture. A scattering of fresh basil lifts the flavors while olive oil and a splash of balsamic glaze finish the dish.

There’s no cooking involved, no complicated vinaigrette — just careful slicing and thoughtful assembly. The result feels special enough for guests but effortless enough for a weeknight meal. Using produce at peak ripeness makes all the difference, so save this one for the heart of summer when tomatoes, peaches and basil are at their best.

Why you’ll love this recipe

• Peak-season tomatoes, peaches and basil deliver maximum flavor with minimal effort.
• No emulsified dressing required — just extra-virgin olive oil and a balsamic glaze.
• Ready in about 10 minutes, ideal for quick weeknight dinners or last-minute entertaining.
• A visually striking, no-lettuce salad that’s perfect for sharing.

Ingredients

• Heirloom tomatoes: Choose colorful, ripe but not mushy tomatoes. One variety or a mix works well.
• Peaches: Use peaches that are ripe yet still slightly firm so they hold their shape when sliced.
• Cherry tomatoes: Halved cherry tomatoes add small bursts of sweetness and help fill the platter.
• Burrata: Gently pat dry and tear into pieces so the creamy interior is distributed across the salad.
• Extra-virgin olive oil: A quality oil adds richness and rounds out the flavors.
• Balsamic glaze: A sweet-tangy drizzle that ties the salad together.
• Salt and pepper: Season each layer to elevate the individual ingredients.

Quantities and full directions are provided in the recipe card below.

How to make this recipe

Preparation is straightforward: slice the heirloom tomatoes and peaches, halve the cherry tomatoes, tear the burrata and chop the basil. Layer the sliced fruit and tomatoes on a large serving platter, season lightly with salt and pepper between layers, scatter the burrata and cherry tomatoes, then finish with basil, olive oil and a balsamic glaze.

Pro tip: If your tomatoes are especially juicy, place the slices on paper towels and blot them lightly to remove excess moisture before arranging them on the platter. This helps keep the salad from becoming watery and preserves the texture of the burrata.

Tips for success

• Pat juicy tomato slices dry to prevent the salad from getting soggy.
• Assemble the salad right before serving for the best appearance and texture.
• Use room-temperature tomatoes and peaches for more pronounced flavor.
• Season each layer with a bit of salt — it enhances the natural flavors of the fruit and cheese.

Recipe FAQs

Serving suggestions

This salad pairs beautifully with grilled proteins and simple mains. It works as a bright appetizer with crusty bread or as a refreshing side to nearly any summertime meal.

• Serve as an appetizer with slices of crusty bread for scooping the burrata.
• Offer it as a side with grilled meats or seafood for an easy summer menu.
• For a light dinner, pair with roasted or grilled chicken and a simple grain, like farro or couscous.

Pasta salad usually appears at barbecues and potlucks, but this Chicken Pesto Pasta Salad is hearty enough to serve as the main course. Grilled chicken plus protein pasta provide roughly 26 grams of protein per serving, so it’s filling and balanced without being heavy.

The salad combines classic ingredients — fresh mozzarella pearls, halved cherry tomatoes and chopped basil — all tossed with a bright, homemade pesto. Homemade pesto adds a fresher, more vibrant flavor than most store-bought jars and is easy to make ahead.

This is a great recipe for summer because most elements can be prepared in advance: grill the chicken, make the pesto, and cook the pasta, then combine everything just before serving. Leftovers keep well and are ideal for meal prep.

Why you’ll love this recipe

• High-protein and filling enough for lunch or dinner.
• Keeps well for up to three days, making it ideal for meal prep.
• Pesto and leftover chicken can be prepared ahead to save time.
• Flexible: swap proteins, pasta shapes or seasonal produce to suit your tastes.

Recipe ingredients

• Chicken breast: Grilled chicken adds a smoky flavor and substantial protein. Rotisserie or leftover roasted chicken also work well.
• Pasta: A protein-enriched short pasta like fusilli or penne works great. Any short pasta shape is fine.
• Pesto sauce: Homemade pesto (basil, spinach, or a nut-based variation) gives the brightest flavor. Make it ahead if you like.
• Cherry tomatoes: Halved cherry tomatoes add sweetness and acidity that brighten the salad.
• Mozzarella: Mini mozzarella balls or pearls provide creamy, mild richness.
• Fresh basil: Chopped basil adds a fresh, herbal note. Baby spinach can substitute if needed.
• Parmesan: Freshly shredded parmesan is optional for serving and adds a savory finish.

The recipe card below lists exact quantities and full instructions.

How to make this recipe

The salad comes together quickly once components are prepared. I recommend making the pesto a day or two ahead, then grilling the chicken and cooking the pasta the day you plan to serve the dish.

Pro tip: Reserve 2–3 tablespoons of the pasta cooking water before draining. Whisking a little of that starchy water into the pesto creates a silky dressing that coats the pasta without making the salad heavy.

Full instructions are provided in the recipe card below.

Tips for success

• Reserve pasta water: A little starchy pasta water thinned into the pesto creates a glossy dressing that clings to the pasta.
• Rinse briefly: Rinse the pasta just until it’s cool to stop cooking and prevent sticking.
• Rest the chicken: Let the grilled chicken rest 5 minutes before slicing to retain juices.

Recipe FAQs

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. If the salad dries as it chills, refresh it with a drizzle of olive oil or a spoonful of pesto before serving.