There’s something about summer meals that calls for simplicity. Think fresh ingredients, easy assembly, and dishes that feel just as at home at a backyard gathering as they do on a quiet afternoon lunch. This collection leans into that effortless approach, with recipes designed to keep things light, seasonal, and full of flavor. 

At the center of it all is BelGioioso fresh mozzarella, bringing a clean, creamy bite that pairs seamlessly with everything from crisp vegetables to savory sandwiches and bright, juicy fruits. It’s the kind of ingredient that doesn’t need much to shine, yet somehow makes every dish feel more complete. Whether layered into a sandwich, added to a vibrant salad, or styled into a shareable board, it offers a balance of richness and freshness that defines summer cooking.

These recipes are built for warm days and easy hosting: meals that come together quickly, look beautiful on the table, and invite everyone to dig in.

Grilled Zucchini, Fresh Mozzarella, and Pistachio Summer Salad

Difficulty: Easy • 2 servings • Total Time: 35 minutes

Ingredients:

For the salad:

• ½ cup BelGioioso Fresh Mozzarella Pearls
• 1 cup Israeli couscous, cooked
• 2 medium zucchini, shaved into ribbons
• 1 Tbsp olive oil (for grilling)
• ½ cup BelGioioso Fresh Mozzarella Pearls
• ¼ cup Castelvetrano olives, halved
• ¼ cup salted pistachios, roughly chopped
• ¼ cup fresh basil, torn

Dressing:

• 3 Tbsp olive oil
• 1 Tbsp lemon juice
• 1 small garlic clove, finely grated
• ½ tsp salt
• ¼ tsp black pepper
• 1 Tbsp sherry vinegar

Directions:

1. Use a vegetable peeler or mandoline to shave the zucchini into long ribbons.
2. Heat a grill pan or skillet over medium heat. Grill the zucchini for 1 minute until lightly charred and tender, then set aside.
3. In a small bowl, whisk together the olive oil, lemon juice, sherry vinegar, grated garlic, salt, and black pepper until fully combined.
4. In a large bowl, combine cooked couscous, grilled zucchini ribbons, mozzarella pearls, olives, pistachios, and basil.
5. Pour the dressing over the salad and gently toss until everything is evenly coated.
6. Serve immediately or chill slightly before serving.

Fresh Mozzarella & Mortadella Sandwich

Difficulty: Easy • 2 servings • Total Time: 15 minutes

Ingredients:

• 6 slices BelGioioso Fresh Mozzarella Sliced
• 1 large piece focaccia
• 6–8 slices mortadella
• 1 cup arugula
• 1–2 tbsp olive oil
• Salt & pepper to taste

Pistachio Pesto:

• ½ cup shelled pistachios
• 1 cup fresh basil
• ¼ cup olive oil
• 1 small garlic clove
• Salt & pepper to taste

Directions:

1. Add the pistachios, basil, garlic, salt, and pepper to a blender or food processor, then blend while slowly drizzling in the olive oil until the pesto is smooth but slightly textured.
2. Slice the focaccia in half horizontally and spread a generous layer of pistachio pesto on the bottom half of the focaccia.
3. Layer the sliced BelGioioso Fresh Mozzarella evenly over the pesto.
4. Add the mortadella on top, toss the arugula with a drizzle of olive oil, then place it over the mortadella.
5. Spread a little more pesto on the top half of the focaccia and place it over the sandwich. Enjoy!

Fresh Mozzarella & Melon Appetizer Board

Difficulty: Easy • 6 servings • Total Time: 2o minutes

Ingredients:

• 1 cup BelGioioso Fresh Mozzarella Pearls
• ½ cantaloupe, sliced into wedges
• ½ honeydew melon, sliced into wedges
• 6–8 slices prosciutto
• ½ cup Marcona almonds
• 1 cup strawberries,
• 10-12 crackers

Directions:

1. Slice the cantaloupe and honeydew into evenly sized wedges, removing the rind if desired for easier serving.
2. Wrap each piece of melon with a slice of prosciutto, gently folding it around the fruit.
3. Scatter the mozzarella pearls directly onto the board.
4. Arrange the prosciutto-wrapped melon across the board. Add small piles of Marcona almonds and strawberries around the board to fill in gaps.
5. Place crackers along one side or fan them out in sections for easy grabbing.
6. Serve immediately or refrigerate until ready to serve.

Green Goddess Fresh Mozzarella Sandwich

Difficulty: Easy • 2 servings • Total Time: 15 minutes

Ingredients: 

• 6 slices BelGioioso Fresh Mozzarella Sliced
• 2 slices multigrain bread
• ¼ cucumber, thinly sliced
• ½ avocado, sliced
• ¼ cup sprouts

Green Goddess Sauce:

• ¼ cup fresh basil
• 1 Tbsp fresh chives
• 2 Tbsp mayonnaise
• 2 Tbsp plain yogurt
• ½ Tbsp lemon juice
• 1 Tbsp olive oil
• ¼ tsp salt
• Pinch of black pepper

Directions:

1. Add the basil, chives, mayonnaise, yogurt, lemon juice, olive oil, salt, and pepper to a blender or food processor, then blend until smooth and creamy.
2. Use a vegetable peeler to shave the cucumber into thin ribbons and set aside.
3. Spread a generous layer of Green Goddess sauce onto both slices of bread.
4. Layer the avocado slices evenly over the sauce.
5. Add the mozzarella slices on top of the avocado.
6. Gently place the cucumber ribbons over the mozzarella, followed by the sprouts.
7. Place the second slice of bread on top and gently press the sandwich together.
8. Wrap the sandwich tightly in parchment paper, then slice in half and serve.