While there’s much to love about summer produce, the start of grilling season, and dining al fresco, planning a menu during the warmer months can be a daunting task, especially when it comes to summer appetizers. Sure, you want to impress any guests that come over with an elaborate spread, but you also don’t want to spend too much time in the kitchen when you can be getting some sun or sipping a drink by the pool. Plus, as temperatures rise, you’ll likely be craving lighter fare that’s vibrant and refreshing.
With that in mind, we’ve curated a list of 22 summer appetizers that are ideal for the warmer weather in that they require minimal cooking time. These starters are also made with some of the season’s freshest ingredients, and pair well with everything from grilled fish, to hamburgers and homemade pizzas. Keep reading for Tomato-Burrata Toasts, Crispy Falafel Bites, and more unmissable summer apps!
Summer Nachos
Greg DuPree
For a lighter take on nachos that certainly doesn’t skimp on flavor, give this vegetarian recipe a shot. Here, tortilla chips are topped with paprika-spiked corn for pops of smoky sweetness, tender bits of sautéed zucchini, and a creamy avocado-yogurt topping you’ll want to smear on everything. These nachos are the perfect seasonal appetizer for a large group.
Mediterranean Baked Feta Appetizer
Heami Lee
Break out the pita chips and crostini for this colorful, savory feta spread. This Mediterranean-inspired app starts with fresh cherry tomatoes, bell peppers, olives, and red onion that roast alongside a block of feta. Drizzle with your favorite olive oil before baking. It’s done once the cheese gets a bit of color.
Summery Corn Soup
Tara Donne
Soup, in the summer? Hear us out. Corn pulls double duty here, as you will use the cobs to infuse the broth with their sweet flavor, and then add the kernels for a juicy, plump body. Corn’s sweetness is balanced out by a two-allium base of leeks and scallions, aromatic thyme, and a sizable glug of dry white wine. Plus, miso adds thickness and a boost of umami to this soup, while also making it gut-friendly. Use fresh yellow corn for the best results.
Orzo Tomato Salad
Jennifer Causey
While you can make this orzo-based salad at any point, we suggest whipping it up during the summer months so you can use in-season tomatoes. The bright red orbs carry enough natural flavor to practically be a dish on their own, but you can’t go wrong when pairing them with orzo, red wine vinegar, toasted pine nuts, and more. The best part? You can serve this before nearly any summer meal.
Chimichurri Yogurt Dip
Victor Protasio
Chimichurri is a classic Argentinian herb-and-oil sauce usually served with grilled meats. Here, the bright and punchy mixture is swirled into thick Greek yogurt for a pretty presentation and fresh flavor. Serve this rich dip with sliced vegetables, crunchy lettuce, and bitter chicories to compliment the creamy notes and texture, and enjoy it before digging into some grilled meat.
Air-Fried Gochujang-Maple Cauliflower Bites
GREG DUPREE; FOOD STYLING BY EMILY NABORS HALL, PROP STYLING BY CLAIRE SPOLLEN
For a healthyish start to your summer meal that’s downright delicious, give these sweet-and-spicy cauliflower bites a whirl. Each nutrient-packed floret is coated in a gochujang-maple batter and then dipped in a coconut-panko mixture, and using the air fryer makes each piece especially crispy. While we love this as an appetizer on burger night, it pairs with a whole host of other main dishes too.
Toasted Israeli Couscous With Corn and Herbs
Greg DuPree
This summer salad pairs juicy corn kernels with a showering of fresh herbs—basil, chives, and dill—plus some caramelized onions for good measure, resulting in a mouthwatering savory-sweet combo. Serve this dish prior to (or alongside) grilled fish, rotisserie chicken, or a seared steak for a complete meal.
Grilled Flatbread with Asparagus, Burrata & Bacon
Greg Dupree, Prop Stylist: Julia Bayless, Food Stylist: Emily Neighbors Hall
You can’t go wrong with flatbread, especially if you need a precursor to pasta or lean meat. This particular flatbread is grilled and topped with an arugula and shaved asparagus salad, shredded mozzarella, cooked bacon bits, and warm burrata. For a vegetarian take, just skip the bacon.
Vietnamese-Inspired Peach Salad
Heami Lee
Peaches are beloved for their sweetness, but they get the savory treatment in this salad, which is an ideal appetizer for grilled fish, chicken, or steak. The fuzzy stone fruit is joined by salted peanuts, crisp, tender lettuce, and bright mint, but the flavorful lime dressing is the real star. It’s made with plenty of lime juice, fish sauce, garlic, a touch of sugar for balance, and spicy red chile. We’re salivating just thinking about it.
Steamed Clams With Garlic Toasts
CAITLIN BENSEL
Perfect for a seafood night app, these steamed clams on garlic toast are easier to make than you might think. Purchase fresh little neck clams the day you’re ready to cook, scrub ‘em well, and then make the white wine broth infused with garlic, shallots, and anchovies. This will flavor the clams as they steam open, and makes for an excellent companion to the crusty toast that’s just begging for a dip.
Harrisa Carrot Soup
Victor Protasio
Carrot soup gets a flavorful upgrade courtesy of harissa in this recipe. The spiced red chili paste adds a subtle kick without being too overpowering, but the real secret here is the two cups of pasta water that get added to the broth. The starchy byproduct helps season the soup while also giving it more body. It’s a great appetizer, no matter what you’re serving for the main course.
Easy Homemade Mild Salsa
Cara Cormack
Pop open a bag of tortilla chips and this mild salsa will be gone in minutes, if not sooner. Obviously a solid choice for a taco night appetizer, this vibrant dip is made with fresh plum tomatoes, chopped white onion, fresh cilantro, a minced jalapeño, fresh lime juice, and garlic. If you don’t like spice, simply omit the jalapeño.
Crispy Falafel Bites
Fred Hardy
We promise your guests will savor every bite of these crispy falafel patties, no matter what follows. The coolness of the creamy homemade tzatziki perfectly balances the spicy serrano pepper in the bites. Seared until crispy and crunchy, these little delights are an excellent savory choice for a summer starter.
Antipasto Salad
Victor Protasio
This dish reimagines melon and prosciutto—a classic Italian combo—as an ace salad. In addition to that sweet and savory duo, you’ll find crisp Little Gem lettuce, buttery Castelvetrano olives, creamy burrata, and crunchy pistachios. Since this salad is so packed with flavor, the only dressing you need is a drizzle of olive oil and balsamic vinegar. We love serving it as a precursor to homemade pizza.
Caprese Skewers With Balsamic Glaze
Getty Images
These Caprese skewers call for just five minutes of your time, and don’t even require you to turn on the stove or the oven. How’s that for an easy summer app? Instead, you’ll pair juicy ripe tomatoes with fresh mozzarella and basil and call it a day. To jazz up these skewers, feel free to top em’ with balsamic vinegar, homemade pesto, or an even simpler combination of olive oil and flaky sea salt.
Little Fish Antipasto Board
Victor Protasio
There’s something for everyone on this antipasto board, which is packed with smoked trout spread, anchovies and butter, olives, and crudité. Serve this prior to dinner instead of a typical charcuterie spread or assortment of cheeses. You won’t regret it!
Nectarine-and-Burrata Salad
GREG DUPREE
This elevated take on a classic Caprese salad swaps out tomatoes and mozzarella for nectarines and burrata, respectively. An easily pickled onion, fresh mint leaves, and salty Marcona almonds complete this colorful spread. Save this one for the warmer months so you can stock up on as much fresh stone fruit as your heart desires, and serve it prior to a Mediterranean or Italian meal.