Summer lunch: 10 ideas of quick and appetizing single dishes

The ideal summer lunch should be light, so as not to burden the stomach after an excessively caloric meal. What matters is not the quantity of ingredients, which can also be numerous and of various types: the important thing is that they are fresh, quick, easy to prepare, delicious and light dishes, with some unexpected and gourmet touches, for amaze family and guests.
For your summer lunch, choose dishes that you can prepare in advance, to avoid raising the temperature even more by spending hours in the stove.
Salads are also an excellent option: from the more filling ones with meat, to the simpler ones to which you can add fresh fruit to make them even thirst-quenching.
For a "summer of lightness" we offer 10 recipes, before leaving for a dip in the sea or in the pool!

Savory tuna pie

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Ingrediants
1 sheet of puff pastry
130 g of tuna
1 tomato
Cooking cream
Grated Gruyere cheese

Preparation
Place a sheet of puff pastry on a baking tray and prick it with a fork.
Fill with 130 g of tuna, slices of tomato, a few tufts of cooking cream and add some grated Gruyere cheese.
Bake in the oven for 30 minutes at 180 °.

Millefeuille of mozzarella

© iStock

Ingrediants
1 medium-large mozzarella (preferably cow's milk, less watery)
2 courgettes
200 g of dried tomatoes in oil
4 tablespoons of Parmesan cheese
1 tablespoon of ricotta (optional)
10 basil leaves
30 g of pine nuts
Origan
Extra virgin olive oil
salt

Preparation
Cut the courgettes into thin slices, grill them on a plate with a drizzle of oil, add salt.
Prepare the pesto by blending the dried tomatoes, basil, pine nuts and Parmesan together. If you want a creamier pesto, add a spoonful of ricotta.
Cut the mozzarella into 3-4 slices and make up the layers, filling each layer with the pesto and courgettes. Stop the layers with a snack, decorate with oregano and a drizzle of raw oil. Here is a fresh and delicious dish, enjoy your meal!
Recipe by Crumbs in the kitchen

Salmon meatloaf

© iStock

Ingredients for 4-6 people
500 g of salmon fillet
1 clove of garlic
Chives
pepper
salt
2 tablespoons of extra virgin olive oil
300 g of potatoes
150 g of green beans
2 tablespoons of Parmesan cheese
1 egg + 1 yolk
Basil leaves
thyme
Chives
1/2 lemon
125 g seed oil

Preparation
Boil the potatoes in their skins and the green beans separately. Meanwhile, cook the salmon in a foil, in the oven at 180º C for 15 minutes, with the oil, garlic, chives, salt and pepper.
Once cooked, chop it and then combine it with the mashed potatoes with a potato masher, 100 g of green beans cut into small pieces, 1 egg, Parmesan cheese, a few chopped basil leaves. Create a meatloaf with the help of some parchment paper, decorating with the remaining whole green beans. Bake again at 200ºC for about ten minutes. In the meantime, prepare the mayonnaise by blending the yolk with the oil poured slowly. When the mayonnaise is practically formed, add the lemon juice and salt. Finally add the aromatic herbs of your choice, coarsely chopped. Serve the meatloaf warm, cut and cut. a spoonful of herb mayonnaise You can choose to use tuna or cod if you prefer.
Recipe by BricioleInCucina

Shrimp and melon salad

© iStock

Ingrediants
1 ripe melon
100 gr of prawns
Rocket to taste
Carasau bread to taste
1 tomato
Oil
salt

Preparation
Divide the melon in half and remove the seeds inside. With a digger, cut into balls of melon pulp until only the peel remains to act as a container.
In a separate bowl, combine the prawns, rocket and melon balls.
Season with oil and salt and put in the hollowed out half of the melon. Garnish with crumbled carasau bread and a sliced ​​tomato. A very fresh single dish, perfect for a summer lunch!
Recipe by BricioleInCucina

Stuffed peppers

© iStock

Ingrediants
3 peppers
1 mozzarella for pizza
100 gr of cooked ham
6 anchovies
Taggiasca olives

Preparation
Divide the peppers in half and remove the seeds inside. Place the peppers on a baking tray and bake at 160 C ° for about an hour. Allow to cool.
Stuff the peppers with an anchovy, a slice of ham and finish with two slices of mozzarella, oregano and olives. Bake for about 15 minutes at 180 C °.
Recipe by BricioleInCucina

Cous cous with confit cherry tomatoes

© iStock

Ingrediants
250 gr of pre-cooked couscous
2 slices of swordfish
1 pack of cherry tomatoes
200 gr of tomato puree
1/2 onion
1 clove of garlic
Origan
pitted Taggiasca olives to taste
capers to taste
20 cherry tomatoes

Preparation
Cut the cherry tomatoes in half and place them on a lined baking sheet. Season with oil and coarse salt and bake for about 4 hours at 150 ° C. Meanwhile, in a large pot, sauté the finely chopped onion and add the puree.
Now add the garlic clove and season with salt. Let the sauce cook for about 2 hours.
Revive the couscous according to the package directions. Meanwhile, heat the plate and cook the swordfish slice. Once cooked, cut it into cubes.
Put the couscous in a large bowl, pour over the tomato sauce, the swordfish and season with a drizzle of extra virgin olive oil, salt and oregano. Now add the capers, olives and confit tomatoes.
Recipe by BricioleInCucina

Wholemeal pita with chicken

© iStock

Ingrediants
8 wholemeal pitas
wholemeal breadcrumbs
400 g thinly sliced ​​chicken breast
1 beaten egg
2 sliced ​​tomatoes
salad to garnish

Preparation
Preheat the oven to 200 degrees.
Dip the chicken strips in the egg and then wrap in the breadcrumbs
Arrange them on a sheet of parchment paper
Bake 10-15 minutes until golden brown
Serve inside toasted pita with salad and tomato slices

Tomato, spinach and onion salad

© iStock

Ingrediants
2 red onions in wedges
1 tablespoon of seed oil
2 tablespoons of balsamic vinegar
1 wholemeal baguette
2 tablespoons of pesto
200 g fresh spinach
150 g cherry tomatoes in half

Preparation
Preheat the oven to 200 degrees.
On a baking sheet, arrange the onions, oil and a tablespoon of vinegar. Mix and roast for 15 minutes.
Cut the baguette into pieces the size of croutons, toss with the pesto. Add them to the pan with the onions and cook for about ten minutes until golden brown.
In a salad bowl, combine the spinach, tomatoes and the remaining balsamic vinegar. Add onions and croutons and serve.

Thai meat salad

Ingrediants
2 tablespoons of vinegar
1 tablespoon of nuoc - mâm sauce
A teaspoon of green allspice
A pressed garlic head
1 tablespoon of sugar
2 cucumbers
4 onions
Nut of butter
Olive oil
650 g of beef tenderloin
Salt and pepper
Fresh coriander

Preparation
Combine in a bowl 2 tablespoons of vinegar, 1 tablespoon of nuoc - mâm sauce, a tablespoon of green allspice, a head of pressed garlic and 1 tablespoon of sugar.
Place some slices of cucumber and onion on the plate and season with some sauce.
Cook 650 g of beef fillet in a pan with a knob of butter and some olive oil.
Cut the meat into strips, season with salt and pepper and place it on the plate.
Add more sauce and fresh cilantro.

Melon salad with feta and raw ham

© iStock

Ingredients for 4 people)
1 head of lettuce
1 melon
200 g of feta
4 slices of raw ham
4 tablespoons lemon juice
1 tablespoon olive oil
1 tsp thyme
salt and pepper
2 tablespoons of water

Preparation
Remove the seeds from the melon and the peel and cut into cubes. Cut the raw ham into strips and the feta into small pieces, rinsing it before using it, to remove a little excess salt.
In a small bowl, mix the lemon juice, salt, pepper and water. Mix well and also add oil and chopped thyme.
Put the ingredients in a salad bowl and season only a few minutes before serving, to prevent the lemon from wilting the salad leaves, which would lose their freshness and crunchiness.

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