As the golden days of late summer stretch on, farmers markets brim with ripe, flavorful produce at its seasonal peak. From juicy tomatoes and sweet corn to fragrant herbs and sun-kissed stone fruits, now is the perfect time to slow down, savor the moment, and let nature's bounty shine on your table.
Whether you’re hosting a backyard gathering or simply enjoying a quiet dinner al fresco, these late summer recipes celebrate the rich flavors of the season with minimal fuss and maximum freshness.
Heirloom Tomato & Burrata Salad with Basil Oil
PHOTO: DAISY BEET
Why we love it: Heirloom tomatoes are a late summer treasure—vibrant, juicy, and bursting with flavor. Paired with creamy burrata and a drizzle of basil oil, this salad is a showstopper that comes together in minutes.
Ingredients:
- 3–4 heirloom tomatoes, sliced
- 1 ball of burrata
- Handful of fresh basil
- 1/4 cup olive oil
- Sea salt and cracked pepper
- Balsamic glaze (optional)
Directions:
Blend basil with olive oil until smooth. Arrange sliced tomatoes on a platter, top with torn burrata, and drizzle with basil oil. Finish with salt, pepper, and a touch of balsamic glaze for extra depth.
Grilled Corn & Zucchini Tacos with Avocado Crema
PHOTO: HAPPY KITCHEN
Why we love it: Sweet corn and tender zucchini are farmers market staples in late summer. This recipe turns them into flavorful, meat-free tacos with a creamy avocado twist.
Ingredients:
- 2 ears of corn, grilled and kernels removed
- 2 small zucchinis, sliced and grilled
- Corn tortillas
- 1 ripe avocado
- 1/4 cup plain Greek yogurt or vegan alternative
- Juice of 1 lime
- Fresh cilantro and chili flakes
Directions:
Mash avocado with yogurt and lime juice for the crema. Fill tortillas with grilled veggies, top with crema, cilantro, and a sprinkle of chili flakes.
Peach & Arugula Flatbread with Honeyed Goat Cheese
PHOTO: SIMPLY SCRATCH
Why we love it: This sweet and savory flatbread is a late summer dream—perfect for an easy weeknight dinner or impressive appetizer.
Ingredients:
- Flatbread or naan
- 2 ripe peaches, thinly sliced
- 1 cup arugula
- 3 oz goat cheese
- 1 tsp honey
- Olive oil
- Cracked pepper
Directions:
Spread goat cheese on flatbread and drizzle with honey. Add peach slices and bake at 400°F until crispy (about 10 minutes). Top with fresh arugula and cracked pepper.
Chilled Cucumber & Melon Soup
PHOTO: FEASTING AT HOME
Why we love it: Beat the heat with this refreshing no-cook soup that highlights cucumbers and melons in a light, hydrating dish.
Ingredients:
- 1 cucumber, peeled and chopped
- 1 cup cantaloupe or honeydew, cubed
- Juice of 1 lime
- Handful of mint leaves
- Salt to taste
Directions:
Blend all ingredients until smooth. Chill for at least 30 minutes before serving. Garnish with mint and a swirl of olive oil.
Plum & Blackberry Crumble
PHOTO: EAT LOVE EAT
Why we love it: As stone fruit and berries overlap at the end of summer, this rustic crumble makes the most of both.
Ingredients:
- 3 ripe plums, sliced
- 1 cup blackberries
- 1/4 cup sugar
- 1/2 cup rolled oats
- 1/3 cup almond flour
- 3 tbsp butter or coconut oil
- Cinnamon
Directions:
Mix fruit with sugar and a pinch of cinnamon. Combine oats, almond flour, and butter to form the crumble topping. Layer fruit and crumble in a baking dish and bake at 375°F for 30 minutes or until golden and bubbly.
There’s nothing quite like cooking with ingredients you picked up that very morning, fresh from local farms. These recipes are simple, seasonal, and sure to impress. So grab your market tote, head to your local farmers market, and savor the last, delicious days of summer.
