5 Breezy Summer Recipes for July

Because we'd all rather be poolside than stove-side

By
Megan Scott
Meg Scott
Megan Scott
Megan is a recipe developer and editor with 12 years of industry experience, most recently as culinary director at a marketing agency. In 2019, she also co-authored the 9th edition of the classic cookbook, Joy of Cooking.
Learn about The Spruce Eats' Editorial Process
Published on 06/28/23
A bowl of mango salsa served with tortilla chips

The Spruce Eats / Julia Hartbeck

We love to cook, but summer isn't the season to spend standing in front of the stove. It's a time for barefoot backyard lounging by the grill, icy evening cocktails on the fire escape, and snacks that can go from picnic table to poolside. We're here to help you live your tomato girl summer with recipes as breezy as a beach vacation.

  • 01 of 05

    5-Ingredient No-Churn Pistachio Ice Cream

    A glass bowl of pistachio no-churn ice cream topped with slivered pistachios

    The Spruce Eats / Cara Cormack

    Ice cream without an ice cream maker? Sign us up! Made with only five ingredients and requiring a measly 15 minutes of prep, you don't even need a long attention span to make this sweet frozen treat. You can even shave off a few more minutes of prep by buying roasted unsalted pistachios. Top this ice cream with easy peasy magic shell for even more luxury.

  • 02 of 05

    Easy Mango Salsa

    A bowl of mango salsa served with tortilla chips

    The Spruce Eats / Julia Hartbeck

    July is the month to use your grill to cook dinner every night. Why heat up the kitchen when you can enjoy the long evening standing by the grill with a cold beverage? Grilled foods are great but they benefit from a tangy, fresh sauce or condiment to contrast their rich charred flavors. Enter: this simple mango salsa. Spiked with fresh ginger and habanero and a little sweetness from fresh orange and lime juices, this salsa is the perfect accompaniment to grilled chicken, fish, shrimp, or veggies.

  • 03 of 05

    Aperol Spritz

    Aperol Spritz Cocktail Recipe

     The Spruce

    It's officially spritz season! And not just because spritzes are refreshing, low-proof, and served over plenty of ice. The Aperol spritz is built in the glass and doesn't even require mixing. It can also be made with a variety of aperitif liqueurs, from Campari to Lillet Blanc to St. Germain, making it an incredibly versatile refresher that can be tailored to what you already have in your home bar.

  • 04 of 05

    Mizeria (Polish Cucumbers in Sour Cream)

    Mizeria: Polish Cucumbers in Sour Cream

    The Spruce / Cara Cormack

    Cucumber salads are must-have summer sides. They come together quickly, go with practically anything you want to cook from pork chops to pitas, and provide a refreshing, crunchy contrast on the plate. This Polish cucumber salad combines salted cucumbers, sour cream, vinegar, and dill for a simple but memorable salad you'll want to make all season long.

    Continue to 5 of 5 below
  • 05 of 05

    Classic Blackberry Cobbler

    Blackberry cobbler served with whipped cream

    The Spruce Eats / Abby Mercer

    July marks the start of blackberry season. Whether you're getting them from the supermarket, a farm stand, or the side of the road, after you've eaten your fill of fresh berries you might be looking for an easy way to turn them into a more substantial dessert. Blackberry cobbler is the answer. Juicy berries topped with a simple batter are baked in a skillet until the topping becomes golden and chewy/crisp around the edges. It just needs a scoop of vanilla ice cream to reach dessert perfection.