The last thing you want when you get home from a day of sun, sand, and saltwater is to have to prepare an elaborate meal. But if you're like us, all that time spent outside makes you ravenous as well. That's where these dinners come in handy. With minimal prep time, little to no cooking time, and plenty of flavor, they're just what you need at the end of a long sun-soaked day.
The hardest part of this recipe is frying the tortillas into tostadas, but as far as frying goes, this version is incredibly easy. Once you have your crispy tortillas, pile them high with black beans, corn, avocado, tomatoes, and more.
We love pasta salad in the summer. It's an easy meal to make ahead and keep in the fridge, plus the variations on it are seemingly endless. This delicious version gets its rich flavor from the smoked gouda. The salty brine from the artichoke hearts adds a nice balance.
If you overdid it on beach snacks, stick with something lighter like this veggie crostini. Simply spiralize your zucchini and toss the strands with some lemon juice, oil, salt, and pepper, then distribute them on baguette slices and top with feta. Dinner is done.
If you have farmers market tomatoes, you need to try this recipe immediately. While you're cooking your noodles, you can dice up the tomatoes and combine them with olive oil, basil, and garlic for fantastic and quick results. This might be a weeknight go-to all summer long.
In place of pasta, we've gone trendy and subbed in zucchini noodles. The key here is to prep everything in advance so you can assemble right before you're ready to eat. Believe us — you're going to want to have these buffalo croutons on hand at all times.
Keep the heat out of the kitchen and fire up the grill instead to make this summery pizza. In the 15 minutes it takes to heat up the grill, you can stretch out the dough, shave the corn, and slice the tomatoes. Dinner will be on the table in no time.
The base for this tomato-free gazpacho is made from English cucumbers, but it gets a little something extra from some chilled green grapes along with plenty of garlic, almonds, and breadcrumbs.
These Mediterranean wraps have everything you need to replenish you after a long day: plenty of protein from the chickpeas, a refreshing crunch from the cucumber, and loads of flavor from the roasted red pepper. You can't go wrong making a batch of these.
The beauty of this salad is that you can actually prepare it before you head to the beach. Then all you'll need to do when you return home is open a bottle of your favorite white wine or rosé and dish up a big bowl. And don't worry if you don't have all the ingredients on hand — it's easy to toss in whatever you can find in your fridge.
Sometimes we forget just how great taco salad can be. This vegetarian version is beyond simple to toss together, and will take no time at all if you get everyone in the family helping out by chopping up ingredients.
While we would normally serve these as an appetizer, they make a great side for a small end-of-the-day meal next to grilled chicken or fish. Want to make dinner even easier? Add a quality loaf of bread and some charcuterie, and you're all set for an alfresco dinner.
If you want to get fancy, you could call this meal "chicken salad tartines." Whatever you call it, it will still be delicious and easy to prepare while everyone cleans up for dinner.
Prepare this salad before you head to the beach, and let it marinate in the fridge all day. Then when you get home you'll have a refreshingly cold dinner already waiting for you. And if you think cucumbers are boring, just wait until you see how sesame dressing can liven them up.
Yes, we will proudly include two taco salads on this list. This version is made for one or two portions, and gets a flavorful kick from the creamy cilantro dressing that we guarantee you'll want to slather on everything.
Aside from the dressing, this salad only has three ingredients: arugula, parsley, and shrimp. Save time by buying pre-cooked shrimp, so all you have to do is wash your greens and toss everything together.
Panzanella is one of our favorite summer dishes. You can vary the ingredients to suit your tastes and what you already have on hand. You can make the toasted bread cubes in advance, but you'll want to avoid refrigerating the salad before serving so that the tomatoes stay as vibrant as possible.
Made with arugula and walnuts, this pasta sauce is delightfully fresh. You can serve it with hot pasta or over chilled penne for a more pasta salad-style dish. Either way, it's a great simple meal at the end of a long day.