Standing at the stove while the sun is shining outside? No way! With these summer recipes you will be full quickly and can enjoy your free time in the outdoor pool, at the lake or in the park.

Tip: All summer dishes recipes are designed for 4 servings.

#1 Greek farmer salad

Salads are fresh, crunchy and healthy. And this salad is a real explosion of flavor with the mixture of feta, pepper and melon.


  • 750 g watermelon (whole or already cut)
  • 250 g cucumber
  • 1 package feta cheese
  • 4 stalks of spring onions
  • 5 tbsp balsamic cream
  • 4 tbsp lemon juice
  • 2 tbsp olive oil
  • 4 tbsp pine nuts
  • 1 tbsp honey
  • 1 tbsp chili
  • salt
  • Pepper


Preparation time: 10 minutes

1. Cut melon pulp, feta and cucumber, dice and mix together in a large bowl.

2. Cut the spring onion stalks into thin strips and fold into the melon-feta cheese mixture.

3. Briefly toast pine nuts in a frying pan (without oil) until golden brown. While doing so, swirl the pan every now and then so that the kernels are toasted evenly.

4. Add the balsamic cream, lemon juice, olive oil, honey and spices. Mix everything together well.

5. Let the salad stand for five minutes and then serve.

#2 Spaghetti with 10 minutes tomato sauce

Pasta always goes, but in summer we don’t want it so heavy. This light, fresh tomato sauce comes just in time.


  • 700 g spaghetti
  • 4 medium tomatoes
  • 1 can of tomatoes (chunky)
  • 1 vegetable onion
  • 4 tbsp olive oil
  • 4 tbsp tomato past
  • 1 tbsp lemon juice, freshly squeezed
  • 1 handful fresh basil, chopped
  • salt
  • pepper


Preparation time: 10 minutes

1. Put pot with pasta water and 2 tbsp salt.

2. Peel and dice the onion, rinse and dice the tomatoes, but do not mix the two.

3. Heat olive oil in pan, sauté onions until translucent, meanwhile add pasta to boiling pasta water.

4. Add tomato paste to pan and sauté onions briefly for roasted flavor.

5. Add diced tomatoes and canned tomatoes to pan and simmer sauce with lid on for 5-6 minutes.

6. Turn off the heat, drain the pasta water as soon as the pasta is al dente and let the sauce cool slightly. Add fresh lemon juice, basil, pepper and salt to the sauce. Serve the pasta together with the sauce.

#3 Zucchini balls with yogurt lime dip

Zucchinis are an extremely popular summer vegetable. But just cutting them into slices or pieces and frying them is something anyone can do. In ball form with delicious dip you will experience the zucchini again completely different.

Ingredients zucchini balls

  • 750 g zucchini
  • 100 g feta cheese
  • 120 g wholemeal flour (e.g. spelt flour)
  • 1 bunch of spring onions
  • 2 onions
  • 3 cloves of garlic
  • 8 tbsp breadcrumbs (breadcrumbs)
  • 2 tbsp olive oil
  • 1 tbsp paprika powder, sweet
  • ½ lemon
  • ½ bunch parsley
  • ½ bunch dill
  • pepper
  • salt

Ingredients yogurt lime dip

  • 300 g natural yogurt
  • 1 lime
  • 2 tbsp olive oil
  • pepper
  • salt

Preparation zucchini balls

Preparation time: 15 minutes

1. Wash zucchini thoroughly and grate coarsely with a grater. Place grated zucchini in a large bowl and add salt and pepper.

2. Chop parsley and dill and add to seasoned zucchini grates. Let the zucchini mixture sit in a place at room temperature for half an hour.

3. Add flour, breadcrumbs and feta cheese. Knead zucchini mixture thoroughly with hands until it feels “doughy”.

4. Form patties, heat pan with a dash of oil in it. Add zucchini balls and fry over medium heat until cooked through, about 5 minutes. Turn the balls several times so that they are golden brown on both sides.

5. Leave patties in pan to keep warm. Meanwhile, prepare yogurt-lime dip.

Preparation yogurt lime dip

1. Put natural yogurt in a bowl, season with pepper and salt.

2. Cut the lime in the middle and squeeze the juice into the yogurt.

3. Add olive oil and spices, mix dip vigorously with a fork. Done!

#4 Strawberry Bowl

Can’t imagine strawberries being good with anything other than compote or cake? Then try this delicious bowl. It’s fresh, fruity and sweet.


  • 750 g watermelon (whole or already cut)
  • 500 g strawberries
  • 50 ml orange juice
  • 1 bunch of fresh mint (Moroccan mint, peppermint or similar)
  • 4 tbsp millet
  • 2 tbsp agave syrup
  • 50 g nuts (e.g. Brazil nuts)


Preparation time: 10 minutes

Tip: The Strawberry Bowl is especially refreshing if you put the bowls you serve it in in the fridge for 20 minutes beforehand.

1. Cut watermelon into pieces. Wash strawberries thoroughly and put about ¾ of them in a blender together with the melon pieces.

2. Add orange juice, agave syrup and ¾ of the mint to the blender and blend thoroughly.

3. Arrange strawberry-melon puree in bowls, sprinkle evenly with millet.

4. Chop nuts and also spread evenly over the puree.

#5 Huli-Huli Chicken Burger

Chicken Huli-Huli is a Hawaiian recipe and a real taste bomb. As if fried chicken with pineapple and a marinade of soy sauce, garlic and ketchup weren’t delicious enough, it comes as a burger. Have you worked up an appetite? Then let’s get started quickly!


  • 4-6 large burger buns
  • 1 pineapple (whole fruit, alternatively slices from a can)
  • 600 g chicken fillet (raw or as ready-fried pieces)
  • 10 tbsp tomato ketchup
  • 8 tbsp soy sauce
  • 2 tbsp lime juice
  • 2 tbsp sesame oil
  • 20 g fresh ginger
  • 2 garlic cloves
  • 1 chili pepper
  • 1 bunch of coriander
  • fresh lettuce (e.g. lamb’s lettuce)
  • pepper
  • salt


Preparation time: 15 minutes

1. Remove the stalk from the pineapple and slice the pineapple (if you don’t use canned slices). Put one third of the pineapple flesh in a bowl, mix with soy sauce, ketchup, sesame oil and lime juice. Peel and chop garlic cloves, chop cilantro, ginger and chili as well. Mix into the marinade and puree everything. Transfer about a third of the marinade into an extra small bowl.

2. Coat chicken fillets generously with marinade. Heat skillet and sear fillets well (if you chose the raw option).

3. Spread both sides of the burger buns with the remaining marinade and top the burger with the cooked chicken fillets and lettuce. Use the remaining pineapple slices as toppings. Close the burger with the top half of the bun and enjoy.

#6 Pesto Eggs

They went viral on TikTok and from there have made it into millions of kitchens: the legendary and delicious Pesto Eggs with Bread, which are delicious for breakfast, lunch and dinner.


  • 4 eggs
  • 4 slices of bread
  • 60 g pesto of your choice (e.g. red or green pesto)
  • 30 g cream cheese
  • 1 avocado
  • salt
  • oregano
  • Pepper
  • chili flakes


Preparation time: 10 minutes

1. Spread pesto the size of the bread slices in a pan and heat.

2. When the pesto is hot, crack the eggs like fried eggs on the edge of the pan and fry in the pan.

3. Season egg-pesto mix with a pinch of salt, pepper, oregano and chili flakes.

4. Put the lid on the pan and let the egg-pesto mix simmer briefly. Meanwhile, spread avocado and cream cheese on bread slices.

5.Drape pesto eggs on bread slices and enjoy pesto eggs with bread or toast. Bon appetit!

#7 Gazpacho with mango

Gazpacho comes in various variations from Spain and Portugal, it is a cold vegetable soup. It doesn’t sound that great at first, but our melon gazpacho will delight you and your guests.


  • 1 mango
  • ½ cucumber
  • 1 bell bell pepper (red)
  • 1 bunch basil
  • 1 bunch of parsley
  • 1 bunch fresh mint (Moroccan mint, peppermint or similar)
  • 2 tbsp olive oil
  • 1 can of tomatoes
  • 1 small onion
  • 1 clove of garlic
  • 1 lemon
  • 1 tbsp white wine vinegar
  • 50 g croutons
  • salt
  • pepper (preferably black)


Preparation time: 10 minutes

Tip: Keep as many ingredients as possible (e.g. mango, bell bell pepper and cucumber) in the refrigerator until you prepare the gazpacho. This way, the soup is already nice and cold when you serve it and doesn’t need to be chilled.

1. Cut the mango, bell bell pepper, onion and cucumber into small pieces.

2. Chop the garlic, parsley, basil and mint, add them to the blender together with the fruit, tomato and vegetable pieces and the white wine vinegar and blend to a creamy soup. Season to taste with lemon juice from squeezed lemon, salt and pepper.

3. Heat oil in a frying pan and toast croutons briefly.

4. Serve gazpacho in plates and sprinkle with croutons.

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