Quick Dinners for Hot Days: 7 Summer Recipes for the Whole Week

When it is hot outside, dinner should not mean spending a long time standing over the stove. This weekly selection brings seven quick summer dinners, from a cold pasta salad and salmon tacos to gazpacho, fresh rolls and Greek chicken skewers.

Every day brings a different dish ready in no more than 30 minutes, along with a useful summer trick that makes preparation easier and helps preserve freshness, flavour or the right texture.

Before you start: for cold summer dishes, keep ingredients that need to stay crisp separate and add them just before serving. Keep dressings, sauces and chopped vegetables refrigerated until needed.

Jump straight to a recipe

Monday: pasta salad with peaches Tuesday: Greek rice fritters with feta Wednesday: salmon tacos with mango salsa Thursday: chilled gazpacho with feta Friday: fresh rice paper rolls with shrimp Saturday: watermelon and feta salad Sunday: chicken souvlaki with potatoes

Monday

Cold Pasta Salad with Peaches, Burrata and Crispy Bacon

A fresh sweet-and-savoury combination with velvety burrata that looks as if it came from a top restaurant.

Prep time: 20 minutes Serves: 2

Ingredients

• 160 g pasta (fusilli or penne)
• 1 large juicy peach or nectarine (not too soft, so it does not fall apart)
• 1 ball of burrata (or good fresh mozzarella)
• 50 g bacon or prosciutto
• 2 handfuls of fresh arugula
• a few fresh basil leaves

For the dressing

• 3 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar (or thick balsamic glaze)
• 1/2 tsp honey
• a pinch of salt
• freshly ground black pepper

Method

1. Cook the pasta. Pour at least 2 litres of water into a large pot and salt it generously; the water should taste like the sea. When it boils, add the pasta and cook for the time stated on the package for al dente, usually about 9 to 11 minutes.
2. Cool the pasta. Drain the pasta in a colander. This is important: rinse it under cold running water to stop the cooking and wash away excess starch. Leave it to drain well, then drizzle it with 1 teaspoon of olive oil in a bowl and toss so that it does not stick together.
3. Prepare the crispy bacon. Heat a frying pan over medium heat without adding oil. Cook the sliced bacon for 3 to 4 minutes until golden brown and crisp. Transfer it to a paper towel to drain the excess fat.
4. Prepare the peach. Wash the peach, cut it in half, remove the stone and slice it into thin wedges.
5. Make the dressing. In a small bowl, mix the olive oil, balsamic vinegar, honey, a pinch of salt and pepper well with a fork until you have a thick emulsion.
6. Assemble the salad. Place the cooled pasta, arugula, peach wedges and half of the prepared dressing in a large bowl. Toss gently.
7. Serve. Divide the salad between two plates. Tear the burrata over the top with your hands, using half for each plate, sprinkle with the crispy bacon and fresh basil, and drizzle with the remaining dressing.

Summer trick: How do you cool pasta quickly without losing flavour?

If you do not have time to wait for the pasta to cool on its own, spread it in a single thin layer on a large shallow baking tray lined with baking paper after draining. Place it in the refrigerator or freezer for 5 to 7 minutes. It will cool quickly without needing to be rinsed with lots of water, which would also wash away salt and flavour.

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More summer ideasWhat to Cook in Summer? 7 Light and Quick Dinners for Hot Days

Tuesday

Greek Rice Fritters with Feta and Refreshing Tzatziki Sauce

The perfect summer dish: crisp fritters on the outside, juicy inside, with an essential cold cucumber sauce.

Prep time: 25 minutes Serves: 2, about 6 to 8 fritters

For the fritters

• 250 g cooked rice (a great way to use leftovers from the day before; alternatively, cook fresh rice and cool it completely)
• 1 small zucchini
• 100 g feta cheese
• 1 egg
• 2 to 3 tbsp breadcrumbs (plus a little more if needed)
• 1/2 bunch fresh dill and parsley, finely chopped (use some for the tzatziki)
• salt to taste
• pepper to taste
• oil for frying or pan-cooking

For the tzatziki sauce

• 1/2 fresh cucumber
• 150 g Greek yogurt
• 1 clove garlic, finely grated
• 1 tbsp olive oil
• a few drops of lemon juice
• a pinch of salt

Method

1. Prepare the tzatziki first. Grate the cucumber. Add a pinch of salt and leave it in a colander for 5 minutes.
2. Remove the water. Squeeze the grated cucumber firmly with your hands to remove as much water as possible, as it would thin the sauce.
3. Finish the sauce. Mix the squeezed cucumber, Greek yogurt, grated garlic, olive oil, lemon juice, chopped parsley and dill, and a pinch of salt in a small bowl. Refrigerate.
4. Prepare the zucchini. Grate it in the same way as the cucumber and squeeze it firmly with your hands to remove the water.
5. Mix the fritter mixture. Place the cooled cooked rice, squeezed zucchini, hand-crumbled feta, egg, finely chopped dill and parsley, salt and pepper in a bowl. Be careful with the salt because the feta is already salty. Mix everything well with a fork or clean hands.
6. Add the breadcrumbs. Mix in 2 to 3 tablespoons of breadcrumbs. The mixture should be firm enough to shape into fritters with your hands. If it is too wet, add another tablespoon of breadcrumbs.
7. Shape the fritters. With wet hands, shape 6 to 8 fritters about 1.5 cm thick.
8. Cook the fritters. Heat 3 to 4 tablespoons of oil in a wide frying pan over medium heat. Place the fritters in the hot oil and cook for about 3 to 4 minutes on one side until golden brown and crisp. Gently turn them with a spatula and cook for another 3 minutes on the other side.
9. Serve. Place the fritters on a paper towel to absorb excess oil, then serve them warm with cold tzatziki sauce and a little fresh salad.

Summer trick: How do you prevent cucumber sauce or zucchini fritters from becoming watery?

Always salt grated cucumber and zucchini and leave them in a colander for at least 5 to 10 minutes. Then wrap them in a clean kitchen towel and squeeze firmly, as if wringing out wet laundry. You will be surprised by how much water drains away. This is the only way the tzatziki will stay thick and creamy, while the fritters remain crisp and do not fall apart during cooking.

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Wednesday

Tacos with Quick-Seared Salmon, Avocado and Mango Salsa

Exotic summer bites full of freshness, colour and rich flavours.

Prep time: 20 minutes Serves: 2, makes 6 small tacos

Ingredients

• 6 small wheat or corn tortillas (10 cm in diameter)
• 250 g fresh skinless and boneless salmon fillet
• 1 ripe mango
• 1 ripe avocado
• 1/2 red onion
• 1/2 bunch fresh cilantro (or parsley if you do not like cilantro)
• 1 lime

For the salmon

• 1/2 tsp sweet paprika
• 1/2 tsp ground cumin
• a pinch of chilli powder
• salt to taste
• olive oil

Method

1. Prepare the mango salsa. Peel the mango and cut it into the smallest possible cubes. Finely chop the red onion and cilantro. Mix the mango, onion, cilantro, juice of half the lime and a pinch of salt in a small bowl. Stir and set aside.
2. Prepare the avocado. Cut the avocado in half, remove the stone, scoop out the flesh and roughly mash it with a fork. Drizzle it with a little lime juice and season with salt to prevent it from browning.
3. Season the salmon. Cut the salmon fillet into larger bite-sized cubes, about 2 × 2 cm. Sprinkle the salmon cubes with sweet paprika, cumin, chilli and salt in a bowl, then add 1 tablespoon of olive oil. Toss gently.
4. Cook the salmon. Heat a frying pan well over medium-high heat. Cook the salmon cubes in the hot pan for only 3 to 4 minutes in total, turning them gently once or twice. The salmon should remain juicy inside and browned outside.
5. Warm the tortillas. Toast the tortillas briefly in a dry hot pan, about 10 seconds per side, until soft and flexible.
6. Assemble the tacos. Spread a spoonful of mashed avocado on each warm tortilla, add the cooked salmon cubes and generously top with the refreshing mango salsa.

Summer trick: How do you prepare perfect tacos for the beach or a picnic?

Pack all the components—the cooked salmon, mango salsa and mashed avocado—separately in small glass containers or bags. Wrap the tortillas in aluminium foil. Assemble the tacos only just before eating at the beach. This way, the tortillas will not become wet and soft, and the meal will stay fresh.

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Meat-free inspirationQuick Meat-Free Lunch: 8 New Ideas Ready in 15–25 Minutes

Thursday

Classic Chilled Gazpacho with Feta and Garlic Croutons

The perfect dinner for the hottest days, when you do not even want to go near the stove. The blender does almost all the work.

Prep time: 15 minutes, plus chilling Serves: 2

Ingredients

• 500 g very ripe red tomatoes, preferably plum tomatoes or grape tomatoes
• 1/2 green or red bell pepper
• 1/2 small fresh cucumber
• 1 small clove garlic
• 1 piece stale white bread without the crust, soaked in water and squeezed dry
• 4 tbsp good extra virgin olive oil
• 1 to 2 tbsp red wine vinegar, to taste
• salt to taste
• freshly ground pepper to taste

For the topping

• 50 g feta cheese
• a few bread cubes for croutons
• a little finely chopped cucumber or bell pepper

Method

1. Prepare the vegetables. Wash the tomatoes, cut them into quarters and remove the stems. Cut the bell pepper and cucumber into larger cubes. Peel the garlic and remove the inner germ so that it does not taste bitter.
2. Blend. Place the tomatoes, bell pepper, cucumber, garlic, and soaked and squeezed bread in a powerful blender. Blend on the highest speed for at least 1 to 2 minutes until completely smooth and velvety.
3. Season. While the blender is running on low speed, slowly pour in the olive oil in a thin stream. This will give the soup a creamy emulsion. Add the wine vinegar and season generously with salt and pepper.
4. Taste. If the tomatoes are acidic, add 1/2 teaspoon of sugar. If the soup needs more freshness, add another drop of vinegar.
5. Chill. Pour the soup into a jug and refrigerate it for at least 30 to 60 minutes, as gazpacho should be ice-cold.
6. Prepare quick croutons. This step is optional. Cook the bread cubes in a frying pan with a little olive oil and a pinch of garlic powder for 3 minutes until crisp.
7. Serve. Pour the cold soup into two deep plates or bowls. Top with crumbled feta, crispy croutons and finely chopped fresh vegetables, then drizzle with a little olive oil.

Summer trick: Ice-cold gazpacho without diluted flavour

If you want to serve the soup immediately, do not add ice cubes, as melting ice would dilute the rich tomato flavour. Instead, freeze a few tomato cubes before blending or add a few frozen red bell pepper cubes to the blender. The soup will be ice-cold immediately and full of flavour.

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Friday

Refreshing Rice Paper Rolls with Shrimp and Peanut Sauce

Light, crisp and fun to prepare. No long cooking and no heavy feeling afterwards.

Prep time: 25 minutes Serves: 2, makes about 6 rolls

Ingredients

• 6 sheets rice paper
• 12 cooked and peeled shrimp, thawed from frozen if preferred
• 1/2 cucumber, cut into very thin julienne strips
• 1 carrot, cut into very thin strips
• 50 g thin rice noodles
• 1/2 avocado, sliced
• a handful of fresh mint and cilantro leaves

For the peanut sauce

• 2 tbsp peanut butter
• 1 tbsp soy sauce
• 1 tsp honey or maple syrup
• juice of 1/2 lime
• 2 to 3 tbsp warm water, for thinning

Method

1. Prepare the noodles. Place the rice noodles in a bowl and pour boiling water over them. Leave for 3 to 5 minutes, or follow the package instructions, then drain and rinse under cold water.
2. Prepare the peanut sauce. Mix the peanut butter, soy sauce, honey and lime juice in a small bowl. Slowly add the warm water, mixing with a fork until smooth and spreadable.
3. Prepare the work surface. Place a wide, deep plate or baking dish filled with lukewarm water on the counter. Also prepare a clean, slightly damp kitchen towel or wooden board.
4. Soften the rice paper. Make the rolls one at a time. Dip one sheet of rice paper into the lukewarm water for 10 to 15 seconds, no longer, as it would otherwise become too soft. Place it on the damp board or towel.
5. Add the filling. Place a small amount of noodles, a few carrot and cucumber strips, a slice of avocado and fresh herbs on the lower third of the paper. Place 2 halved or whole shrimp in the centre of the paper, slightly above the vegetables, so they will show through the wrapper.
6. Roll. Fold the bottom edge of the paper over the vegetables, fold the side edges inward, then roll tightly from the bottom upwards towards the shrimp. Repeat with the remaining rolls.
7. Serve. Cut the rolls in half and serve with the peanut sauce for dipping.

Summer trick: How do you handle rice paper so it does not stick or tear?

Dip the rice paper in lukewarm, not hot, water for no more than 10 to 12 seconds. When you remove it, it should still feel slightly firm. It will soften perfectly on the board while you add the ingredients. Lightly wipe the work surface with a damp cloth before placing down the paper so that it does not stick.

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Saturday

Summer Watermelon Salad with Feta, Black Olives and Mint

The perfect summer harmony: sweet, juicy, salty and exceptionally refreshing.

Prep time: 10 minutes Serves: 2

Ingredients

• 400 g juicy chilled seedless watermelon
• 150 g feta cheese
• 1/4 red onion, very thinly sliced
• 10 to 12 black olives
• a bunch of fresh mint

For the dressing

• 2 tbsp extra virgin olive oil
• 1 tbsp lemon juice or balsamic vinegar
• a pinch of freshly ground black pepper

Method

1. Prepare the watermelon. Remove the rind and cut the watermelon into cubes about 2 × 2 cm. It is important that the watermelon has been thoroughly chilled in the refrigerator beforehand.
2. Slice the additions. Cut the red onion into the thinnest possible slices. Wash the mint leaves. If you like, roughly chop the larger leaves and leave the smaller ones whole.
3. Assemble the salad. Arrange the watermelon cubes on a large shallow plate or in a bowl. Scatter the thin red onion half-moons over the watermelon and add the black olives.
4. Add the feta and mint. Crumble the feta over the entire salad with your hands. Do not cut it into cubes, as crumbled feta clings to the watermelon better. Sprinkle with fresh mint.
5. Season. Just before serving, drizzle the salad with olive oil and lemon juice or balsamic vinegar, then add freshly ground black pepper. There is no need to add salt because the feta is already salty enough.
6. Serve. Serve the salad immediately with a chilled piece of crusty baguette or ciabatta.

Summer trick: How do you choose the sweetest, juiciest watermelon at the market?

• Yellow spot: the underside should have a distinct yellow or creamy-yellow spot. This means it ripened in the sun.
• Sound: when you tap it, it should sound deep and hollow.
• Weight: it should feel surprisingly heavy for its size, which means it is full of sweet juice.

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Another summer menuWeekly Menu: 7 Quick Summer Lunches with Zucchini and Tomatoes

Sunday

Greek Chicken Skewers (Souvlaki) with Crispy Lemon Potatoes

A taste of a summer holiday on a Greek island that everyone will love.

Prep time: 30 minutes, plus 15 minutes for marinating Serves: 2

Ingredients

• 350 g chicken breast or skinless, boneless chicken thighs
• 4 medium potatoes
• wooden or metal skewers (if using wooden skewers, soak them in water for 10 minutes so they do not burn)

For the chicken marinade

• 3 tbsp olive oil
• juice of 1/2 lemon
• 1 clove garlic, crushed
• 1 tsp dried oregano
• 1/2 tsp salt
• pepper to taste

For the lemon potatoes

• 2 tbsp olive oil
• juice of 1/2 lemon
• 1 tsp oregano
• salt to taste

Method

1. Prepare the meat. Cut the chicken into evenly sized cubes, about 2 cm.
2. Mix the marinade. Combine the olive oil, lemon juice, crushed garlic, oregano, salt and pepper in a bowl.
3. Marinate the chicken. Add the chicken cubes, mix well and leave at room temperature for 15 minutes, or refrigerate for longer.
4. Prepare the potatoes. Peel the potatoes and cut them into thinner wedges or fries. Toss them in a bowl with the olive oil, juice of half a lemon, oregano and salt.
5. Cook the potatoes. Cook them in an air fryer at 200°C for about 18 to 20 minutes, shaking the basket once during cooking. Alternatively, bake them in a conventional or fan oven at 210°C for about 25 to 30 minutes until golden and crisp.
6. Prepare the skewers. Thread the marinated chicken cubes onto the skewers, about 4 to 5 pieces per skewer.
7. Cook the skewers. Heat a ridged grill pan or regular frying pan over medium-high heat. Cook the skewers for about 10 to 12 minutes, turning them every few minutes so that they brown evenly on all sides and develop good colour.
8. Serve. Serve the hot chicken skewers with the crispy lemon potatoes. Add a spoonful of tzatziki left over from Tuesday, if you have any, and a lemon wedge to squeeze over the meat.

Summer trick: How do you get the juiciest chicken without lighting a large grill?

The acid in the marinade—lemon juice—acts as a natural meat tenderiser. Marinate the chicken for at least 15 minutes, but no longer than 2 hours, as the acid will then begin to change the texture of the meat. Cook it in a very hot ridged grill pan or an air fryer at a high temperature. This creates a nicely browned crust outside while keeping the juices inside the meat.

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Frequently Asked Questions About Quick Summer Dinners

Can I prepare the pasta salad in advance?

You can prepare the pasta, peach, arugula and dressing in advance, but keep them separate. Add the burrata, crispy bacon and dressing just before serving so the salad does not become soggy.

Can I use freshly cooked rice for the rice fritters?

Yes, but you must cool it completely before preparing the mixture. Warm rice would soften the mixture, making it harder for the fritters to hold their shape.

How do I prevent the tacos from becoming soft?

Keep the salmon, mango salsa, avocado and tortillas separate. Assemble the tacos only just before eating because fruit juice and other moist additions quickly soften the tortillas.

Does gazpacho need to rest before serving?

It is best thoroughly chilled, so refrigerate it for 30 to 60 minutes after preparation. If you want to serve it immediately, use frozen tomato or bell pepper cubes instead of ice.

Why does rice paper tear while rolling?

It has most likely been soaked for too long or contains too much filling. Remove the paper from lukewarm water while it is still slightly firm and fill it with a smaller, evenly distributed amount of ingredients.

How do I prevent watermelon salad from releasing too much water?

Use well-chilled watermelon, assemble the salad just before serving and add the dressing only at the end. It does not need extra salt because the feta is already salty.

How long should I marinate the chicken for souvlaki?

For at least 15 minutes and no longer than about 2 hours. Longer marinating in lemon juice can begin to change the texture of the meat's surface.

To finish: summer dinner is best when preparation is short and the flavours stay fresh. With this weekly menu, the most useful thing you can do is keep cold ingredients, dressings and crispy additions separate until the last moment.

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