20 Refreshing Summer Dinner Ideas to Keep You Cool

Summer is here, and it’s time to beat the heat with some cool dinner ideas. You’re looking for refreshing meals that will keep you calm and happy.

From yummy grilled skewers to chilled soups, there are many options to choose from.

Let’s find out some fun and easy dinner ideas that are perfect for hot summer days.

These meals are not only delicious, but they will also help you stay cool and enjoy the summer season. You can pick your favorite dishes and have a great time cooking and eating with your family and friends.

Grilled Chicken and Veggie Skewers

Grilled Chicken and Veggie Skewers is a colorful and healthy summer dish.

Ingredients

• 1 pound boneless, skinless chicken breast
• 1 bell pepper
• 1 zucchini
• 1 onion
• 2 cloves garlic
• 1 cup cherry tomatoes
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Preheat grill to medium-high heat.
2. Cut the chicken, bell pepper, zucchini, and onion into bite-sized pieces.
3. Thread the chicken and vegetables onto skewers.
4. Brush the skewers with olive oil and season with salt, pepper, and garlic.
5. Grill the skewers for 10-12 minutes, turning occasionally.
6. Serve hot with cherry tomatoes on the side.

Summer Salad With Strawberries and Feta

Summer salad with strawberries and feta is an invigorating mix of sweet and savory flavors.

Ingredients

• 4 cups mixed greens
• 2 cups sliced strawberries
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped pecans
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the mixed greens, sliced strawberries, and crumbled feta cheese.
2. In a small bowl, whisk together the olive oil and balsamic vinegar.
3. Drizzle the dressing over the salad and toss to combine.
4. Sprinkle the chopped pecans over the top of the salad.
5. Season with salt and pepper to taste.
6. Serve immediately and enjoy.

Chilled Cucumber Soup

Invigorating and light, chilled cucumber soup is perfect for warm weather.

Ingredients

• 4 large cucumbers
• 1 onion
• 3 cloves of garlic
• 1 cup of chicken broth
• 1 cup of sour cream
• 1 tablespoon of dill
• Salt and pepper to taste

Instructions

1. Peel and chop the cucumbers, then puree them in a blender or food processor.
2. Chop the onion and mince the garlic, then sauté them in a pan until softened.
3. Combine the cucumber puree, onion, and garlic in a large bowl.
4. Add the chicken broth, sour cream, and dill to the bowl and stir well.
5. Season the soup with salt and pepper to taste.
6. Chill the soup in the refrigerator for at least 30 minutes before serving.
7. Serve the soup cold, garnished with additional dill if desired.

Seafood Paella With Shrimp and Mussels

Savory Spanish dish with seafood and saffron-infused rice.

Ingredients

• 1 cup uncooked Arborio rice
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 pound large shrimp, peeled and deveined
• 2 pounds mussels, scrubbed and debearded
• 1 teaspoon smoked paprika
• 1 teaspoon saffron threads
• 1 can diced tomatoes
• 2 cups chicken broth
• Salt and pepper, to taste
• Lemon wedges, for serving

Instructions

1. Heat olive oil in a large paella pan or skillet over medium-high heat.
2. Add diced onion and cook until translucent, about 5 minutes.
3. Add garlic and cook for 1 minute, until fragrant.
4. Add shrimp and mussels, cooking until shrimp are pink and mussels are open.
5. Add smoked paprika, saffron, diced tomatoes, and chicken broth, stirring to combine.
6. Add Arborio rice, stirring to coat rice in oil and distribute evenly.
7. Bring mixture to a boil, then reduce heat to low and simmer, covered, for 20-25 minutes or until rice is tender.
8. Season with salt and pepper to taste, then serve with lemon wedges.

Cold Soba Noodle Salad With Mango

A revitalizing summer salad featuring cold soba noodles and sweet mango.

Ingredients

• 8 oz soba noodles
• 2 ripe mangos, diced
• 1/2 cup chopped red bell pepper
• 1/4 cup chopped fresh cilantro
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp grated ginger
• Salt and pepper to taste

Instructions

1. Cook the soba noodles according to package instructions and set aside to cool.
2. In a large bowl, whisk together soy sauce, honey, and grated ginger.
3. Add the cooled soba noodles to the bowl and toss to coat with the dressing.
4. In a separate bowl, combine diced mango, chopped red bell pepper, and chopped cilantro.
5. Add the mango mixture to the bowl with the noodles and toss to combine.
6. Season with salt and pepper to taste.
7. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
8. Serve chilled and enjoy.

Refreshing Watermelon and Mint Salad

A rejuvenating summer salad featuring watermelon and mint.

Ingredients

• 2 cups diced seedless watermelon
• 1/4 cup fresh mint leaves
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped fresh basil
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the diced watermelon and fresh mint leaves.
2. In a small bowl, whisk together olive oil and lemon juice.
3. Pour the dressing over the watermelon mixture and toss to coat.
4. Sprinkle crumbled feta cheese and chopped fresh basil over the top.
5. Season with salt and pepper to taste.
6. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
7. Serve chilled and enjoy.

Smoked Salmon With Cream Cheese and Capers

Smoked salmon with cream cheese and capers is a classic and elegant appetizer.

Ingredients

• 1 package of smoked salmon
• 8 ounces of cream cheese
• 1/4 cup of capers
• 1 tablespoon of lemon juice
• 1/2 teaspoon of chopped fresh dill
• Salt and pepper to taste
• 1 bagel or crackers

Instructions

1. Slice the smoked salmon into thin pieces.
2. In a medium bowl, mix the cream cheese, capers, lemon juice, and chopped fresh dill until well combined.
3. Arrange the smoked salmon slices on a serving plate or platter.
4. Spread a small amount of the cream cheese mixture onto each salmon slice.
5. Season with salt and pepper to taste.
6. Serve with bagel or crackers on the side.
7. Garnish with additional capers and dill if desired.

Gazpacho With Croutons and Sour Cream

Cold gazpacho soup with croutons and sour cream is a revitalizing summer dish.

Ingredients

• 2 cups diced tomatoes
• 1 cup diced cucumber
• 1 cup diced bell pepper
• 1/2 cup diced onion
• 1/4 cup diced fresh parsley
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 1/2 cup croutons
• 1/2 cup sour cream

Instructions

1. In a blender or food processor, puree the diced tomatoes, cucumber, bell pepper, onion, parsley, and garlic until smooth.
2. With the blender or food processor running, slowly pour in the olive oil and red wine vinegar.
3. Add the smoked paprika, salt, and pepper, and stir to combine.
4. Chill the gazpacho in the refrigerator for at least 30 minutes.
5. Just before serving, stir in the croutons and sour cream.
6. Taste and adjust the seasoning as needed.
7. Serve the gazpacho cold, garnished with additional croutons and sour cream if desired.

Thai-Style Grilled Shrimp and Pineapple

Grilled shrimp and pineapple in a sweet and spicy Thai-style sauce.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1 cup pineapple chunks
• 1/4 cup coconut milk
• 2 tablespoons fish sauce
• 2 tablespoons lime juice
• 1 tablespoon honey
• 1 teaspoon grated ginger
• 1/4 teaspoon red pepper flakes
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste

Instructions

1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together coconut milk, fish sauce, lime juice, honey, ginger, and red pepper flakes.
3. Add the shrimp to the bowl and toss to coat with the marinade.
4. Thread the shrimp and pineapple onto skewers.
5. Grill the skewers for 8-10 minutes, turning occasionally, until the shrimp are pink and cooked through.
6. Season with salt and pepper to taste.
7. Garnish with chopped cilantro and serve immediately.

Heirloom Tomato and Burrata Salad

Fresh heirloom tomatoes paired with creamy burrata cheese make a perfect summer salad.

Ingredients

• 4 heirloom tomatoes, sliced
• 1 ball of burrata cheese
• 1/4 cup of extra virgin olive oil
• 2 tbsp of balsamic vinegar
• 1 tsp of salt
• 1/2 tsp of black pepper
• 1/4 cup of fresh basil leaves

Instructions

1. Arrange the sliced tomatoes on a large plate or platter.
2. Cut the burrata cheese into small pieces and place on top of the tomatoes.
3. Drizzle the olive oil over the salad.
4. Sprinkle the salt and pepper over the salad.
5. Drizzle the balsamic vinegar over the salad.
6. Garnish with fresh basil leaves.
7. Serve immediately and enjoy.

Grilled Vegetable and Goat Cheese Wrap

A flavorful and healthy wrap filled with grilled vegetables and goat cheese.

Ingredients

• 1 large flour tortilla
• 1/2 cup goat cheese
• 1 cup mixed grilled vegetables
• 1/4 cup chopped fresh parsley
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat a grill or grill pan to medium-high heat.
2. Grill the mixed vegetables for 3-4 minutes per side, until tender.
3. Spread the goat cheese on the tortilla, leaving a 1-inch border.
4. Arrange the grilled vegetables on top of the goat cheese.
5. Sprinkle chopped parsley over the vegetables.
6. Drizzle olive oil over the filling and season with salt and pepper.
7. Fold the bottom edge of the tortilla up over the filling, then fold in the sides and roll up the wrap.
8. Slice in half and serve immediately.

Spicy Tuna Poke Bowl With Avocado

Spicy tuna poke bowl with avocado is an invigorating seafood dish.

Ingredients

• 1 can of tuna
• 1/2 avocado
• 1/4 cup of soy sauce
• 1/4 cup of sesame oil
• 1 tablespoon of grated ginger
• 1 teaspoon of sesame seeds
• 1/4 teaspoon of red pepper flakes
• Salt and pepper to taste

Instructions

1. Drain the liquid from the tuna can and place it in a bowl.
2. Cut the avocado into small pieces and add it to the bowl with tuna.
3. In a small bowl, whisk together soy sauce, sesame oil, grated ginger, sesame seeds, and red pepper flakes.
4. Pour the sauce over the tuna and avocado, and toss to combine.
5. Season with salt and pepper to taste.
6. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
7. Serve the spicy tuna poke bowl chilled, garnished with additional sesame seeds and grated ginger if desired.

Chilled Asparagus and Lemon Soup

Invigorating chilled soup made with asparagus and lemon.

Ingredients

• 2 pounds fresh asparagus
• 2 tablespoons butter
• 1 onion, chopped
• 4 cups chicken broth
• 1 cup heavy cream
• 2 lemons, juiced
• Salt and pepper, to taste

Instructions

1. Melt butter in a large pot over medium heat and sauté chopped onion until softened.
2. Add asparagus and cook until tender, about 5 minutes.
3. Pour in chicken broth and bring to a boil, then reduce heat and simmer for 10 minutes.
4. Purée the mixture with an immersion blender or regular blender.
5. Stir in heavy cream and lemon juice, then season with salt and pepper.
6. Chill the soup in the refrigerator for at least 2 hours before serving.

Summer Squash and Corn Fritters

Crispy summer squash and corn fritters perfect for a summer evening.

Ingredients

• 1 cup grated summer squash
• 1 cup corn kernels
• 1/2 cup all-purpose flour
• 1/2 cup cornmeal
• 1/4 cup grated cheddar cheese
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1/2 cup buttermilk
• Vegetable oil for frying

Instructions

1. In a large bowl, combine grated squash, corn kernels, flour, cornmeal, cheese, paprika, salt, black pepper, and cayenne pepper.
2. In a separate bowl, whisk together buttermilk and a pinch of salt.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
5. Using a 1/4 cup measuring cup, scoop the batter into the hot oil.
6. Flatten the batter slightly with a spatula and cook for 3-4 minutes on each side, until golden brown.
7. Remove the fritters from the oil with a slotted spoon and drain on paper towels.
8. Serve the fritters hot with your favorite dipping sauce.

Crab and Avocado Salad With Lemon

A rejuvenating summer salad featuring crab, avocado, and lemon.

Ingredients

• 1 ripe avocado
• 1/2 pound jumbo lump crab meat
• 1/2 red onion, thinly sliced
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup olive oil
• 2 tablespoons chopped fresh chives
• Salt and pepper, to taste

Instructions

1. In a medium bowl, gently combine crab meat, red onion, and chives.
2. Cut the avocado in half, remove the pit, and slice into thin pieces.
3. In a small bowl, whisk together lemon juice and olive oil.
4. Add the lemon dressing to the crab mixture and toss gently to combine.
5. Arrange the sliced avocado on a plate or platter.
6. Spoon the crab mixture over the avocado.
7. Season with salt and pepper to taste.
8. Serve immediately and enjoy.

Grilled Peach and Prosciutto Salad

Grilled Peach and Prosciutto Salad combines sweet and savory flavors in a rejuvenating summer dish.

Ingredients

• 4 ripe peaches
• 6 slices of prosciutto
• 4 cups mixed greens
• 1/2 cup crumbled feta cheese
• 1/4 cup balsamic glaze
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat grill to medium heat.
2. Grill the peaches for 2-3 minutes on each side, until slightly charred.
3. Cut the prosciutto into thin strips and grill for 1 minute, until crispy.
4. In a large bowl, combine the mixed greens, grilled peaches, and crispy prosciutto.
5. Sprinkle the feta cheese over the top of the salad.
6. Drizzle the balsamic glaze and olive oil over the salad.
7. Season with salt and pepper to taste.
8. Serve immediately and enjoy.

Cold Udon Noodle Salad With Sesame Dressing

Cold Udon Noodle Salad With Sesame Dressing is an invigorating summer dish.

Ingredients

• 1 package udon noodles
• 1/4 cup sesame oil
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 teaspoon grated ginger
• 1/4 cup chopped scallions
• 1/4 cup toasted sesame seeds
• Salt and pepper to taste

Instructions

1. Cook the udon noodles according to the package instructions, then set aside to cool.
2. In a blender or food processor, combine sesame oil, soy sauce, rice vinegar, and grated ginger to make the dressing.
3. In a large bowl, combine the cooled udon noodles, chopped scallions, and toasted sesame seeds.
4. Pour the sesame dressing over the noodle mixture and toss to combine.
5. Season with salt and pepper to taste, then serve chilled.

Shrimp and Vegetable Stir-Fry With Soy Sauce

Quick and easy shrimp and vegetable stir-fry with a savory soy sauce flavor.

Ingredients

• 1 pound large shrimp
• 2 tablespoons vegetable oil
• 1 onion
• 2 cloves garlic
• 1 bell pepper
• 2 cups mixed vegetables
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• Salt and pepper

Instructions

1. Heat oil in a large skillet or wok over medium-high heat.
2. Add the shrimp and cook until pink, about 2-3 minutes per side.
3. Remove the shrimp from the skillet and set aside.
4. Add the onion and garlic to the skillet and cook until the onion is translucent.
5. Add the bell pepper and mixed vegetables to the skillet and cook until tender.
6. In a small bowl, whisk together soy sauce and oyster sauce.
7. Pour the sauce over the vegetables and stir to combine.
8. Return the shrimp to the skillet and stir to combine with the vegetables and sauce.
9. Season with salt and pepper to taste.
10. Serve hot over rice or noodles.

Cucumber and Yogurt Raita With Cilantro

Cucumber and Yogurt Raita With Cilantro is a rejuvenating summer side dish.

Ingredients

• 1 large cucumber
• 1 cup plain yogurt
• 1/4 cup chopped cilantro
• 1/2 teaspoon cumin powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons lemon juice

Instructions

1. Peel and grate the cucumber, then squeeze out excess water.
2. In a bowl, whisk the yogurt until smooth.
3. Add the grated cucumber, chopped cilantro, cumin powder, salt, and black pepper to the bowl.
4. Mix well until all the ingredients are fully incorporated.
5. Squeeze the lemon juice over the mixture and stir again.
6. Chill the raita in the refrigerator for at least 30 minutes before serving.
7. Serve the Cucumber and Yogurt Raita With Cilantro chilled, garnished with additional cilantro if desired.

Grilled Portobello Mushroom Burgers With Pesto

Grilled Portobello Mushroom Burgers With Pesto is a flavorful vegetarian dish.

Ingredients

• 4 Portobello mushrooms
• 1/2 cup pesto
• 4 hamburger buns
• 1 cup mozzarella cheese
• 1 lettuce
• 1 tomato
• 1 onion
• 1 tablespoon olive oil
• Salt and pepper

Instructions

1. Preheat grill to medium-high heat.
2. Clean and prepare the mushrooms by removing stems and scraping out gills.
3. Brush the mushrooms with olive oil and season with salt and pepper.
4. Grill the mushrooms for 3-4 minutes per side, until tender.
5. Spread pesto on the mushroom caps.
6. Assemble the burgers with mozzarella cheese, lettuce, tomato, and onion.
7. Serve on hamburger buns.
8. Grill the buns for 1-2 minutes, until toasted.
9. Serve immediately and enjoy.

Conclusion

You’ll savor these summer dinner ideas like a cool breeze on a hot day. Just as an invigorating dip in the ocean revitalizes, dishes like Grilled Chicken and Veggie Skewers or Chilled Cucumber Soup will revive your palate, making you feel like you’re diving into a world of flavor, with 75% of people craving light meals during summer.