20 Refreshing Summer Brunch Recipes Delightful

Summer brunch is all about bright flavors, easy vibes, and dishes that feel like a celebration—no fuss required. Whether you’re hosting friends or treating yourself to a lazy weekend morning, these 20 refreshing recipes bring seasonal produce, cool sips, and craveable bites to the table. From fluffy pancakes to chilled salads and sippable cocktails, get ready to savor the best of sunny days ahead. Let’s dig in!

Avocado Toast with Cherry Tomatoes and Basil

This vibrant avocado toast is a sunny upgrade to your breakfast routine, with juicy cherry tomatoes and fresh basil adding a pop of color and flavor.

Ingredients:

• 2 slices of sourdough bread
• 1 ripe avocado, pitted and peeled
• 1/2 cup halved cherry tomatoes
• 1 tbsp extra-virgin olive oil
• 1/4 tsp kosher salt
• 1/4 tsp freshly cracked black pepper
• 1 tbsp chopped fresh basil
• 1 tsp lemon juice
• Pinch of red pepper flakes (optional)

Instructions:

1. Toast the sourdough bread until golden and crisp.
2. In a bowl, mash the avocado with 1 tsp lemon juice, 1/4 tsp salt, and 1/4 tsp black pepper until slightly chunky or smooth, depending on preference.
3. Spread the mashed avocado evenly over the toasted bread.
4. Top with halved cherry tomatoes, then drizzle with 1 tbsp olive oil.
5. Sprinkle with chopped basil and a pinch of red pepper flakes (if using).

The creamy avocado and tangy tomatoes play off each other beautifully, while the basil adds a garden-fresh finish that wakes up every bite.

Tip: For extra crunch, sprinkle with flaky sea salt just before serving.

Blueberry Lemon Ricotta Pancakes

Fluffy, tangy, and bursting with juicy blueberries, these pancakes are a sunny weekend treat that feels just a little bit fancy.

Ingredients:

• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup whole milk
• 1/2 cup ricotta cheese
• 1 large egg
• 1 tbsp lemon zest
• 1 tbsp lemon juice
• 1/2 cup fresh blueberries
• Butter or oil, for cooking

Instructions:

1. In a large bowl, whisk together 1 cup flour, 2 tbsp sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
2. In another bowl, whisk 3/4 cup milk, 1/2 cup ricotta, the egg, 1 tbsp lemon zest, and 1 tbsp lemon juice until smooth. Gently fold into the dry ingredients—don’t overmix (a few lumps are fine).
3. Heat a skillet or griddle over medium-low heat and lightly grease with butter or oil. Pour 1/4 cup batter per pancake, then scatter a few blueberries onto each. Cook for 2–3 minutes until bubbles form, then flip and cook another 1–2 minutes until golden.

The ricotta keeps these pancakes incredibly tender, while the lemon brightens every bite. Serve with extra blueberries and a drizzle of maple syrup for the ultimate stack.

Tip: For extra-fluffy pancakes, let the batter rest for 5 minutes before cooking—the baking powder will work its magic!

Summer Berry Parfait with Granola

This vibrant parfait layers juicy summer berries, creamy yogurt, and crunchy granola for a breakfast or snack that feels like a treat.

Ingredients:

• 1 cup mixed fresh berries (strawberries, blueberries, raspberries)
• 1 cup plain Greek yogurt
• 2 tbsp honey
• 1/2 tsp vanilla extract
• 1/2 cup granola
• Fresh mint leaves for garnish (optional)

Instructions:

1. In a small bowl, mix the Greek yogurt, 1 tbsp honey, and vanilla extract until smooth.
2. Slice strawberries if using, and gently toss all berries with the remaining 1 tbsp honey.
3. In a glass or jar, layer half the yogurt mixture, followed by half the berries and half the granola. Repeat layers.
4. Garnish with mint leaves if desired, and serve immediately for the best texture.

The contrast of cool yogurt, sweet-tart berries, and crispy granola makes every spoonful irresistible. Tip: For a make-ahead version, assemble without granola and add it just before serving to keep it crunchy.

Watermelon Feta Salad with Mint

This refreshing summer salad is a sweet-and-savory dream, with juicy watermelon, creamy feta, and bright mint—perfect for backyard barbecues or lazy picnics.

Ingredients:

• 4 cups cubed seedless watermelon (1-inch pieces)
• 1 cup crumbled feta cheese
• 1/4 cup fresh mint leaves, thinly sliced
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lime juice
• 1/4 tsp flaky sea salt
• 1/4 tsp freshly cracked black pepper

Instructions:

1. In a large bowl, gently toss the watermelon and feta cheese.
2. Drizzle with olive oil and lime juice, then sprinkle with salt and pepper. Toss lightly to coat.
3. Fold in the mint just before serving to keep it vibrant.

The contrast of cool watermelon, salty feta, and zesty mint makes every bite exciting—no cooking required! Serve immediately for the best texture.

Tip: For extra crunch, add a handful of toasted pepitas or cucumber slices.

Grilled Peach and Burrata Crostini

Sweet, smoky peaches meet creamy burrata in this elegant yet effortless appetizer that’s perfect for summer entertaining.

Ingredients:

• 1 baguette, sliced into ½-inch thick pieces
• 2 ripe peaches, halved and pitted
• 8 oz burrata cheese
• 2 tbsp extra-virgin olive oil, divided
• 1 tbsp balsamic glaze
• ¼ tsp flaky sea salt
• ¼ tsp freshly cracked black pepper
• ¼ cup fresh basil leaves, thinly sliced

Instructions:

1. Preheat a grill or grill pan to medium-high heat (about 400°F). Brush peach halves and baguette slices lightly with 1 tbsp olive oil.
2. Grill peaches cut-side down for 3–4 minutes until char marks appear, then flip and grill for 1 more minute. Remove and slice into ¼-inch wedges.
3. Grill baguette slices for 1–2 minutes per side until toasted. Let cool slightly.
4. Tear burrata into small pieces and divide evenly among crostini. Top with grilled peach slices.
5. Drizzle with remaining 1 tbsp olive oil and balsamic glaze. Sprinkle with flaky sea salt, black pepper, and basil.

The contrast of warm peaches, cool burrata, and crispy bread makes every bite a little celebration of textures.

Tip: For extra depth, brush peaches with a touch of honey before grilling.

Eggs Benedict with Smoked Salmon and Dill

This twist on the classic brunch dish swaps Canadian bacon for silky smoked salmon, topped with a bright, herby hollandaise that’s easier than you think.

Ingredients

• 2 English muffins, split
• 4 large eggs
• 4 oz smoked salmon
• 1 tbsp white vinegar
• 1/2 cup unsalted butter, melted
• 2 large egg yolks
• 1 tbsp lemon juice
• 1/2 tsp Dijon mustard
• 1 tbsp fresh dill, chopped (plus extra for garnish)
• 1/4 tsp salt
• Pinch of cayenne pepper

Instructions

1. Toast muffins: Lightly toast English muffins until golden. Set aside.
2. Poach eggs: Fill a saucepan with 3 inches of water, add 1 tbsp white vinegar, and bring to a simmer. Crack eggs one at a time into a small cup, then gently slide into water. Poach for 3–4 minutes until whites are set but yolks are runny. Remove with a slotted spoon.
3. Make hollandaise: Whisk 2 egg yolks, 1 tbsp lemon juice, and 1/2 tsp Dijon mustard in a heatproof bowl. Place over a pot of barely simmering water (don’t let bowl touch water). Slowly drizzle in 1/2 cup melted butter, whisking constantly until thickened. Stir in 1 tbsp dill, 1/4 tsp salt, and a pinch of cayenne. Remove from heat.
4. Assemble: Top each muffin half with smoked salmon, a poached egg, and a generous spoonful of hollandaise. Garnish with extra dill.

The dill-infused hollandaise cuts through the richness of the salmon, while the runny yolk ties everything together—no brunch spread is complete without it.

Tip: For stress-free poaching, crack each egg into a fine-mesh strainer first to remove watery whites.

Chilled Cucumber Gazpacho

This refreshing, no-cook soup is a summer lifesaver—bright, creamy, and packed with garden-fresh flavor.

Ingredients:

• 3 large English cucumbers (about 2 lbs), peeled and roughly chopped
• 1/2 cup plain Greek yogurt
• 1/4 cup fresh dill, plus extra for garnish
• 2 tbsp extra-virgin olive oil
• 2 tbsp white wine vinegar
• 1 small garlic clove, minced
• 1 tsp honey
• 1 tsp salt
• 1/4 tsp freshly cracked black pepper
• 1/4 cup cold water (optional, for thinning)

Instructions:

1. In a blender, combine cucumbers, Greek yogurt, dill, olive oil, vinegar, garlic, honey, salt, and pepper. Blend on high until completely smooth, about 2 minutes.
2. If the soup is too thick, add cold water 1 tbsp at a time until desired consistency is reached.
3. Chill in the refrigerator for at least 2 hours (or up to overnight) to let flavors meld.
4. Serve cold, drizzled with extra olive oil and a sprinkle of fresh dill.

The magic here? The yogurt adds a silky richness without heaviness, making it feel indulgent yet light as air.

Tip: For a fun twist, serve in chilled glasses as a sipable appetizer!

Strawberry Spinach Salad with Balsamic Glaze

Bright, sweet, and tangy, this salad is a showstopper that comes together in minutes—perfect for lazy lunches or impressing guests.

Ingredients:

• 6 cups fresh baby spinach
• 1 1/2 cups sliced strawberries
• 1/4 cup crumbled feta cheese
• 1/4 cup sliced almonds
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic glaze (plus extra for drizzling)
• 1 tsp honey
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, toss the baby spinach and sliced strawberries gently.
2. In a small bowl, whisk together the olive oil, 1 tbsp balsamic glaze, honey, salt, and black pepper until smooth.
3. Drizzle the dressing over the salad and toss lightly to coat.
4. Top with crumbled feta cheese and sliced almonds.
5. Finish with an extra drizzle of balsamic glaze just before serving.

The contrast of juicy strawberries, creamy feta, and crunchy almonds makes every bite irresistible—plus, the honey-kissed glaze ties it all together.

Tip: Toast the almonds in a dry skillet over medium heat for 2–3 minutes to deepen their flavor.

Caprese Stuffed Avocados

These creamy, dreamy avocados get a fresh upgrade with classic Caprese flavors—perfect for a light lunch or impressive appetizer!

Ingredients:

• 2 large ripe avocados, halved and pitted
• 1 cup cherry tomatoes, quartered
• 4 oz fresh mozzarella pearls (or diced mozzarella)
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic glaze
• 1/4 cup fresh basil leaves, thinly sliced
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions:

1. Scoop out a little extra avocado flesh from each half to create a deeper well (save the scraps for toast or smoothies!).
2. In a bowl, gently toss cherry tomatoes, mozzarella, 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Divide the tomato mixture evenly among the avocado halves. Drizzle with remaining 1 tbsp olive oil and 1 tbsp balsamic glaze.
4. Top with fresh basil and serve immediately.

The contrast of cool avocado, juicy tomatoes, and tangy balsamic makes every bite irresistible—no cooking required!

Tip: For a heartier meal, serve on a bed of mixed greens or with crusty bread to scoop up the filling.

Shakshuka with Fresh Herbs

This vibrant North African dish is a one-pan wonder—simmered tomatoes, spices, and eggs topped with a confetti of fresh herbs for a cozy yet impressive meal.

Ingredients

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 (28-oz) can crushed tomatoes
• 4 large eggs
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh cilantro
• 1 tbsp chopped fresh dill

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and bell pepper; cook for 5 minutes until softened. Stir in garlic, cumin, smoked paprika, salt, and black pepper; cook for 1 minute until fragrant.
2. Pour in crushed tomatoes and simmer for 10 minutes, stirring occasionally, until slightly thickened.
3. Using a spoon, create 4 small wells in the sauce. Crack an egg into each well. Cover and cook for 6–8 minutes until whites are set but yolks are still runny.
4. Remove from heat and sprinkle with parsley, cilantro, and dill. Serve directly from the skillet.

The magic here? The eggs poach right in the spiced tomato sauce, soaking up all that flavor while staying silky—perfect for scooping up with crusty bread.

Tip: For extra richness, crumble a little feta over the top before adding the herbs.

Greek Yogurt Waffles with Honey and Berries

These fluffy waffles get a tangy boost from Greek yogurt, balanced by sweet honey and juicy berries—perfect for a lazy weekend brunch.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tbsp granulated sugar
• 2 tsp baking powder
• ½ tsp salt
• 1 cup plain Greek yogurt
• ½ cup milk
• 2 large eggs
• ¼ cup melted butter
• 1 tsp vanilla extract
• Fresh berries (for serving)
• Honey (for drizzling)

Instructions:

1. Preheat your waffle iron to medium-high heat (about 375°F).
2. In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 tbsp sugar, 2 tsp baking powder, and ½ tsp salt.
3. In another bowl, mix 1 cup Greek yogurt, ½ cup milk, 2 eggs, ¼ cup melted butter, and 1 tsp vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients, stirring just until combined (small lumps are okay).
5. Lightly grease the waffle iron, then pour about ½ cup batter per waffle. Cook for 4–5 minutes until golden and crisp.
6. Serve immediately topped with fresh berries and a generous drizzle of honey.

The Greek yogurt keeps these waffles extra tender while adding a subtle tang—no syrup needed when honey and berries do the trick!

Tip: For crispier waffles, let the batter rest for 5 minutes before cooking to activate the baking powder.

Zucchini and Corn Fritters with Lime Yogurt

These crispy fritters are packed with fresh summer flavors, and the tangy lime yogurt adds the perfect zing to every bite.

Ingredients:

• 2 medium zucchinis, grated (about 2 cups)
• 1 cup fresh or frozen corn kernels (thawed if frozen)
• 1/4 cup finely chopped red onion
• 2 large eggs, lightly beaten
• 1/2 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 2 tbsp olive oil (for frying)
• 1/2 cup plain Greek yogurt
• 1 tbsp fresh lime juice
• 1/4 tsp lime zest
• 1/8 tsp salt

Instructions:

1. Squeeze out excess moisture: Place grated zucchini in a clean kitchen towel and wring tightly to remove as much liquid as possible.
2. Mix the batter: In a large bowl, combine zucchini, corn, red onion, eggs, flour, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder. Stir until just combined.
3. Cook the fritters: Heat olive oil in a large skillet over medium heat. Drop 1/4 cup portions of batter into the pan, flattening slightly. Cook for 3–4 minutes per side until golden brown and crisp. Transfer to a paper towel-lined plate.
4. Make the lime yogurt: In a small bowl, whisk together Greek yogurt, lime juice, lime zest, and 1/8 tsp salt.
5. Serve: Top warm fritters with a dollop of lime yogurt and enjoy immediately.

The contrast between the crispy fritters and cool, creamy yogurt makes this dish irresistible—plus, it comes together in just 30 minutes!

Tip: For extra crunch, add a handful of crumbled feta cheese to the batter before frying.

Tomato Basil Quiche with Goat Cheese

This savory quiche balances juicy tomatoes, fragrant basil, and creamy goat cheese in a buttery crust—perfect for brunch or a light dinner.

Ingredients:

• 1 refrigerated pie crust (or homemade, rolled to 9-inch)
• 4 large eggs
• 1 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil, thinly sliced
• 4 oz goat cheese, crumbled

Instructions:

1. Preheat oven to 375°F. Press the pie crust into a 9-inch tart pan or pie dish, trimming excess edges. Prick the bottom with a fork, then blind bake for 10 minutes. Remove and let cool slightly.
2. In a bowl, whisk together the eggs, heavy cream, salt, and black pepper until smooth.
3. Scatter the cherry tomatoes, basil, and goat cheese evenly over the pre-baked crust. Pour the egg mixture over the top.
4. Bake for 30–35 minutes until the center is set and the edges are golden. Let rest 10 minutes before slicing.

The tangy goat cheese melts into the custard, while the tomatoes add bursts of freshness—elevating a classic quiche with minimal effort.

Tip: For a crispier crust, brush the pre-baked shell with a beaten egg white before adding the filling.

Chia Pudding with Mango and Coconut

This tropical chia pudding is like sunshine in a bowl—creamy, refreshing, and packed with flavor. Perfect for breakfast or a light dessert!

Ingredients:

• 1/2 cup chia seeds
• 2 cups canned coconut milk (full-fat)
• 2 tbsp pure maple syrup
• 1 tsp vanilla extract
• 1 ripe mango, diced
• 2 tbsp toasted coconut flakes
• Pinch of salt

Instructions:

1. In a large bowl, whisk together chia seeds, coconut milk, maple syrup, vanilla extract, and a pinch of salt until fully combined.
2. Cover and refrigerate for at least 4 hours (or overnight), stirring once halfway through to prevent clumping.
3. Once thickened, divide the pudding into bowls and top with diced mango and toasted coconut flakes.

The magic here? The coconut milk makes it luxuriously rich, while the juicy mango adds a bright contrast. It’s a no-cook recipe that feels indulgent but comes together effortlessly.

Tip: For extra texture, sprinkle granola or chopped nuts on top just before serving.

Grilled Shrimp Tacos with Avocado Salsa

These tacos are a summer dream—juicy grilled shrimp piled onto warm tortillas and topped with a creamy, zesty avocado salsa that’s downright addictive.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 8 small corn or flour tortillas
• 1 large avocado, diced
• 1/4 cup finely diced red onion
• 1/4 cup chopped fresh cilantro
• 1 jalapeño, seeded and minced
• 2 tbsp lime juice
• 1/4 tsp salt

Instructions:

1. Preheat grill or grill pan to medium-high heat (about 400°F). In a bowl, toss shrimp with 2 tbsp olive oil, 1 tsp chili powder, 1 tsp cumin, 1/2 tsp smoked paprika, and 1/2 tsp salt until evenly coated.
2. Grill shrimp for 2–3 minutes per side until pink and slightly charred. Transfer to a plate.
3. Meanwhile, warm tortillas on the grill for 20–30 seconds per side. Stack and wrap in a clean towel to keep warm.
4. In another bowl, gently mix diced avocado, 1/4 cup red onion, 1/4 cup cilantro, minced jalapeño, 2 tbsp lime juice, and 1/4 tsp salt to make the salsa.
5. Assemble tacos: Divide shrimp among tortillas and top generously with avocado salsa.

The smoky grilled shrimp and bright, chunky salsa are a match made in taco heaven—plus, it all comes together in under 20 minutes!

Tip: For extra flavor, char lime halves on the grill and squeeze over the tacos before serving.

Lemon Poppy Seed Muffins

These bright, citrusy muffins are a morning game-changer—moist, tender, and packed with just the right amount of crunch from poppy seeds.

Ingredients:

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tbsp poppy seeds
• 1/2 cup unsalted butter, melted and cooled
• 2 large eggs
• 3/4 cup buttermilk
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 375°F. Line a 12-cup muffin tin with liners or grease lightly.
2. In a large bowl, whisk together 2 cups flour, 3/4 cup sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 2 tbsp poppy seeds.
3. In another bowl, whisk melted butter, eggs, buttermilk, 1/4 cup lemon juice, 1 tbsp lemon zest, and 1 tsp vanilla until smooth.
4. Pour wet ingredients into dry ingredients and fold gently until just combined (small lumps are okay).
5. Divide batter evenly among muffin cups, filling each 3/4 full. Bake for 18–20 minutes, until tops spring back when pressed.
6. Cool in the pan for 5 minutes, then transfer to a wire rack.

The secret? Fresh lemon zest and juice give these muffins a tangy punch that balances the sweetness—no glaze needed!

Tip: For extra-moist muffins, swap buttermilk with plain yogurt or sour cream.

Pesto Pasta Salad with Sun-Dried Tomatoes

This vibrant pasta salad is a crowd-pleaser, packed with bold pesto flavor and the sweet-tangy punch of sun-dried tomatoes—perfect for picnics or meal prep!

Ingredients:

• 12 oz short pasta (like fusilli or penne)
• 1/2 cup basil pesto (store-bought or homemade)
• 1/3 cup oil-packed sun-dried tomatoes, drained and thinly sliced
• 1/4 cup grated Parmesan cheese
• 2 tbsp pine nuts, toasted
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Cook the pasta in salted boiling water according to package directions until al dente. Drain and rinse under cold water to cool.
2. In a large bowl, toss the cooled pasta with 1/2 cup pesto, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Fold in the sun-dried tomatoes and 1/4 cup Parmesan cheese. Taste and adjust seasoning if needed.
4. Just before serving, sprinkle with toasted pine nuts for crunch.

The magic here? The sun-dried tomatoes infuse every bite with a chewy, umami-rich contrast to the creamy pesto—no one can resist seconds!

Tip: For extra freshness, stir in a handful of baby arugula right before serving.

Prosciutto-Wrapped Melon Bites

These elegant yet effortless bites are the perfect blend of sweet, salty, and refreshing—ideal for summer entertaining or a quick appetizer.

Ingredients:

• 1 small ripe cantaloupe (about 3 cups cubed)
• 6 oz thinly sliced prosciutto (about 12 slices)
• 1 tbsp extra-virgin olive oil
• 1 tsp flaky sea salt
• 1/2 tsp freshly cracked black pepper
• 1 tbsp chopped fresh mint (optional, for garnish)

Instructions:

1. Cut the cantaloupe into 1-inch cubes (about 36 pieces). Pat them dry with a paper towel to help the prosciutto stick.
2. Slice each prosciutto piece in half lengthwise. Wrap each melon cube snugly with a prosciutto strip, leaving a bit of the fruit exposed at the top.
3. Arrange the wrapped bites on a serving platter. Drizzle evenly with 1 tbsp extra-virgin olive oil, then sprinkle with 1 tsp flaky sea salt and 1/2 tsp black pepper.
4. Garnish with 1 tbsp chopped fresh mint (if using) just before serving.

The contrast of crisp prosciutto against juicy melon makes every bite irresistible—plus, no cooking required!

Tip: For extra flavor, let the assembled bites sit at room temperature for 10 minutes before serving; the salt gently draws out the melon’s sweetness.

Smoked Salmon Bagel with Cream Cheese and Capers

This classic brunch staple is effortlessly elegant—silky smoked salmon, tangy cream cheese, and briny capers come together for a bite that feels indulgent yet simple.

Ingredients:

• 1 everything bagel, sliced in half
• 2 tbsp whipped cream cheese
• 2 oz thinly sliced smoked salmon
• 1 tbsp capers, drained
• 1 tbsp finely chopped red onion
• 1 tsp fresh dill fronds (plus extra for garnish)
• 1/4 tsp freshly cracked black pepper
• 1/2 tsp lemon zest

Instructions:

1. Toast the bagel halves until golden and crisp, about 3 minutes in a toaster or 5 minutes under a broiler set to low.
2. Spread 1 tbsp cream cheese evenly onto each bagel half. Layer the smoked salmon over the cream cheese.
3. Scatter capers and red onion over the salmon, then sprinkle with dill fronds, black pepper, and lemon zest.
4. Garnish with extra dill if desired and serve immediately.

The lemon zest brightens the richness of the salmon, while the everything bagel adds a satisfying crunch. Perfect for lazy weekends or impressing last-minute guests!

Tip: For extra flair, add a squeeze of lemon juice or a few slices of cucumber for freshness.

Fresh Fruit Platter with Honey-Lime Dressing

Bright, juicy, and just a little bit fancy, this fruit platter is the easiest way to impress a crowd—no cooking required!

Ingredients:

• 1 small watermelon, cubed
• 1 pineapple, peeled and cut into chunks
• 1 pint strawberries, hulled and halved
• 1 cup blueberries
• 1 cup green grapes
• 2 tbsp honey
• 1 tbsp fresh lime juice
• 1 tsp lime zest
• Pinch of flaky sea salt

Instructions:

1. Arrange the watermelon, pineapple, strawberries, blueberries, and grapes on a large serving platter.
2. In a small bowl, whisk together the honey, lime juice, lime zest, and flaky sea salt until smooth.
3. Drizzle the dressing lightly over the fruit just before serving (don’t do it too early or the fruit will get soggy).

The honey-lime dressing adds a subtle tangy-sweet kick that makes even basic fruit taste extra special—perfect for brunches or summer parties.

Tip: For a prettier presentation, mix the fruit varieties evenly across the platter instead of piling them in sections.

Conclusion

With 20 refreshing summer brunch recipes, there’s something here for every taste—whether you crave sweet, savory, or a little of both! We hope these dishes inspire your next sunny gathering. Don’t forget to try a few, share your favorites in the comments, and pin this roundup for later. Happy brunching!