In the Kitchen

These Easy Summer Recipes Are Just 5 Ingredients

When summer weather hits, we crave simple recipes—think seasonal produce, kid-friendly flavors, and minimal prep and cleanup. That way, we get to spend more time around the dinner (or picnic) table with our loved ones and less time hanging out over a hot stove. Here, we’ve got 5 recipes to inspire you, each using only five ingredients or less. That means less time grocery shopping, and more time eating (we’re very cool with that).

Heirloom Tomato Panzanella with Burrata

This summery salad feels oh-so-gourmet, yet is so simple to prepare. We’re giving the classic Italian bread salad an extra seasonal twist with heirloom tomatoes. The burrata adds cheesy goodness while giving the vinaigrette a rich, creamy complexity. Enjoy as an appetizer with a glass of rosé, or let it star as a main dish with grilled steak or chicken.

1 ciabatta roll
1 tablespoon sherry vinegar
8 ounces heirloom tomatoes
¼ ounce basil
4 ounces burrata
olive oil
kosher salt
black pepper
baking sheet

1. Preheat oven to 425°F. Cut ciabatta roll into 1-inch cubes and place on a baking sheet. Toss with 1 tablespoon olive oil, .25 teaspoon salt, and pepper as desired and spread in a single layer. Toast until croutons are golden, about 10 minutes. Set aside to cool slightly, about 5 minutes.

2. While croutons toast, rinse heirloom tomatoes and cut into 1-inch pieces. Rinse basil and roughly chop or tear leaves, discarding stems. in a large bowl, whisk together sherry vinegar, 2 tablespoons olive oil, .¼ teaspoon salt, and pepper as desired. Add tomatoes and half of basil to bowl with dressing and turn to coat.

3. Once cool enough to handle, add ciabatta croutons to bowl with tomatoes and toss to coat with vinaigrette. Remove burrata from container, discarding excess liquid (be sure to handle it gently—burrata is delicate!), then tear into bite-size pieces and arrange over panzanella. Garnish heirloom tomato panzanella with remaining basil and dig in!

Charcuterie Board Pizza

This pizza combines all the elements of our favorite charcuterie board into one crispy, super savory appetizer. Think of it as the perfect happy hour pairing—the rich, salty flavors of the meat, cheese, and olives pair superbly with a chilled glass of bubbly, rosé, or a frozen Aperol Spritz. It’s also super easy to customize—drizzle over a little hot honey, swap out the prosciutto for salami, and tailor the flavors to your own taste.

12 ounces pizza dough
⅓ cup pitted Castelvetrano olives
2 ounces sliced prosciutto
2 ounces sliced soppressata
3 ounces shaved Parmesan
olive oil
black pepper

1. Preheat oven to 425°F. Remove pizza dough from bag and let soften at room temperature (we recommend at least 10 minutes). Line a baking sheet with aluminum foil and rub with 1 teaspoon olive oil. Halve olives.

2. Once pizza dough has softened, coat your hands with olive oil (this will help prevent the dough from sticking). Transfer dough to baking sheet, then stretch and press into a rectangular shape, about ¼-inch thick. Gently stretch dough to reach edges of baking sheet, then rub 2 teaspoons olive oil over top and season all over with ¼ teaspoon salt and pepper as desired. Bake until crust is light golden, 10-12 minutes.

3. Once crust is crisp, scatter prosciutto, soppressata, and olives over pizza, leaving a ½-inch border. Sprinkle over Parmesan. Return sheet to oven and bake until charcuterie is beginning to crisp and cheese is golden, 5-10 minutes more. Season with black pepper as desired. Allow to cool, 5 minutes, then cut into wedges and enjoy!

Pesto Baked Eggs with White Beans and Asiago

Baked eggs: Oh, how we love you. So simple, so easy to dress up or down, and so satisfying. Here, we’re adding pesto and Asiago cheese for extra melty goodness. White beans give the dish a hearty component and creamy texture we can’t get enough of.

1 cup white beans
8 ounces spinach
¼ cup basil pesto
2 eggs
2 ounces Asiago cheese
olive oil
black pepper

1. Preheat oven to 450°F. Drain and rinse white beans and pat dry with paper towel. Rinse spinach and pat dry with paper towel. Heat 1 tablespoon olive oil in a medium ovenproof pan over medium-high heat. When oil is shimmering, add spinach and sauté, stirring occasionally, until wilted and dark green, 2-3 minutes. Add white beans and cook, stirring occasionally, until warmed through, about 2 minutes more. Remove pan from heat.

2. Add pesto to pan with spinach, still off heat, and stir to thoroughly combine. Create 2 small, evenly-spaced pockets in spinach mixture. Crack 1 egg into each pocket, nestling into spinach. Sprinkle over Asiago and season with a pinch of salt and pepper as desired. Transfer to oven and bake until egg whites are just set, 6-8 minutes. Allow baked eggs to cool slightly, then transfer to serving bowls. Serve with your favorite bread, if desired, and enjoy!

S’mores Pies with Chocolate Ganache

This summery treat is a repeat favorite on the Plated menu for a reason—all you need to do is melt chocolate and pour it into graham-cracker crusts with marshmallows, then bake to golden, gooey perfection. Adults and kids alike go gaga over this dessert.

Matcha Lemonade

What’s summer without lemonade? Here, the tart, sweet beverage gains earthy balance from matcha green tea powder for a fun twist on the classic drink. (Hint hint: it’s also a great mixer for an easy, breezy cocktail!)

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