Unleash the vibrant flavors of the season with our roundup of 20 delicious summer savory culinary delights! From quick, sun-drenched dinners to fresh seasonal favorites perfect for backyard gatherings, we’ve gathered recipes that celebrate the best of warm-weather cooking. Get ready to fire up the grill and savor every bite—these dishes are sure to become your new go-tos all summer long. Let’s dive in!
Grilled Lemon Herb Chicken with Summer Savory
Ready to elevate your weeknight dinner? This grilled lemon herb chicken with summer savory delivers bright, aromatic flavors with minimal effort. Perfect for summer gatherings or meal prep.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the marinade:
– 4 boneless, skinless chicken breasts (about 1.5 lbs)
– 1/4 cup olive oil
– 1/4 cup fresh lemon juice (from 2 lemons)
– 2 tbsp chopped fresh summer savory
– 1 tbsp chopped fresh rosemary
– 2 cloves garlic, minced
– 1 tsp kosher salt
– 1/2 tsp black pepper
For grilling:
– 1 lemon, sliced into 1/4-inch rounds
Instructions
1. Place chicken breasts in a large resealable plastic bag.
2. Whisk together olive oil, lemon juice, summer savory, rosemary, garlic, salt, and pepper in a small bowl.
3. Pour marinade over chicken, seal bag, and massage to coat evenly.
4. Refrigerate for at least 30 minutes or up to 4 hours for deeper flavor.
5. Preheat grill to medium-high heat (400°F).
6. Remove chicken from marinade, letting excess drip off, and discard used marinade.
7. Place chicken on grill grates and cook for 6-8 minutes.
8. Flip chicken using tongs and cook for another 6-8 minutes until internal temperature reaches 165°F.
9. Add lemon slices to grill during the last 2 minutes of cooking, flipping once until lightly charred.
10. Transfer chicken and lemon slices to a clean plate and let rest for 5 minutes before slicing.
Tender, juicy chicken boasts a crisp exterior with zesty lemon and earthy herbs. Serve sliced over a salad or alongside grilled vegetables, garnished with the charred lemon for an extra citrus punch.
Summer Savory Pesto Pasta
Zesty summer savory pesto pasta brings fresh herbs and bright flavors to your table in minutes. This quick dish is perfect for warm evenings when you want something satisfying without heating up the kitchen. It’s a versatile recipe that works as a main or side.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
For the pesto:
– 2 cups fresh summer savory leaves, packed
– 1/2 cup grated Parmesan cheese
– 1/3 cup pine nuts
– 2 garlic cloves, peeled
– 1/2 cup extra-virgin olive oil
– 1/4 tsp salt
For the pasta:
– 12 oz dried spaghetti
– 1 tbsp salt
– 1 pint cherry tomatoes, halved
Instructions
1. Bring a large pot of water to a rolling boil over high heat.
2. Add 1 tbsp salt to the boiling water.
3. Add 12 oz dried spaghetti to the pot and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
4. While pasta cooks, combine 2 cups summer savory leaves, 1/2 cup Parmesan, 1/3 cup pine nuts, 2 garlic cloves, and 1/4 tsp salt in a food processor.
5. Pulse the mixture 5-7 times until coarsely chopped.
6. With the processor running, slowly drizzle in 1/2 cup olive oil through the feed tube until a smooth paste forms, about 30 seconds. Tip: For a brighter green color, blanch the summer savory in boiling water for 10 seconds before processing.
7. Drain the cooked spaghetti, reserving 1/2 cup of pasta water.
8. Return the drained spaghetti to the pot off heat.
9. Add the prepared pesto and 1 pint halved cherry tomatoes to the pot.
10. Toss everything together vigorously, adding reserved pasta water 1 tbsp at a time until the sauce coats the pasta evenly, about 2 minutes. Tip: The starch in the pasta water helps emulsify the sauce for better texture.
11. Divide the pasta among 4 bowls and serve immediately. Tip: For extra flavor, toast the pine nuts in a dry skillet over medium heat for 3-4 minutes until golden before adding to the processor.
Nutty pine nuts and sharp Parmesan balance the peppery summer savory in this vibrant pesto. The sauce clings perfectly to each strand of spaghetti, while the cherry tomatoes add juicy bursts of sweetness. Try it topped with grilled shrimp or alongside a simple green salad for a complete meal.
Pan-Seared Salmon with Garlic and Summer Savory
Savor a simple yet elegant dinner with this pan-seared salmon. It combines garlic and summer savory for a fragrant, savory crust. Ready in under 30 minutes, it’s perfect for busy weeknights.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– For the salmon: 4 (6-ounce) salmon fillets, skin on, patted dry with paper towels; 2 tablespoons olive oil; 1 teaspoon kosher salt; ½ teaspoon black pepper
– For the seasoning: 4 cloves garlic, minced; 2 tablespoons fresh summer savory leaves, chopped; 1 tablespoon unsalted butter
Instructions
1. Season the salmon fillets evenly on both sides with 1 teaspoon kosher salt and ½ teaspoon black pepper.
2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Place the salmon fillets skin-side down in the skillet. Cook undisturbed for 5–6 minutes until the skin is crispy and golden.
4. Flip the salmon carefully using a spatula. Cook the other side for 3–4 minutes until the internal temperature reaches 145°F on an instant-read thermometer.
5. Transfer the salmon to a plate. Reduce the heat to medium.
6. Add 1 tablespoon unsalted butter to the same skillet. Let it melt and foam slightly.
7. Add 4 cloves minced garlic and 2 tablespoons chopped summer savory. Sauté for 1 minute until fragrant, stirring constantly to prevent burning.
8. Spoon the garlic and savory mixture over the salmon fillets. Serve immediately.
Delight in the crispy skin and tender, flaky interior of this salmon. The garlic and summer savory add a herbal, aromatic punch that pairs well with roasted vegetables or a light salad. For a creative twist, serve it over creamy polenta or with a squeeze of lemon to brighten the flavors.
Summer Savory and Tomato Bruschetta
Just when summer tomatoes peak, this savory bruschetta delivers freshness. Juicy tomatoes meet aromatic summer savory for a simple appetizer. Toast bread until crisp for the perfect base.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– For the topping:
– 2 cups diced ripe tomatoes (about 3 medium)
– 1/4 cup finely chopped red onion
– 2 tbsp chopped fresh summer savory
– 1 tbsp extra virgin olive oil
– 1/2 tsp kosher salt
– 1/4 tsp black pepper
– For the bread:
– 1 baguette, sliced into 1/2-inch thick pieces
– 2 tbsp olive oil
– 1 garlic clove, peeled
Instructions
1. Preheat oven to 400°F.
2. Place baguette slices on a baking sheet in a single layer.
3. Brush both sides of each slice lightly with 2 tbsp olive oil.
4. Bake for 8-10 minutes until edges are golden brown and crisp.
5. Remove bread from oven and immediately rub one side of each slice with the garlic clove.
6. In a medium bowl, combine 2 cups diced tomatoes, 1/4 cup red onion, and 2 tbsp summer savory.
7. Add 1 tbsp extra virgin olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper to the bowl.
8. Gently toss the mixture until evenly coated, being careful not to crush the tomatoes.
9. Let the tomato mixture sit at room temperature for 5 minutes to allow flavors to meld.
10. Spoon the tomato mixture generously onto the garlic-rubbed side of each toast.
11. Serve immediately while the bread is still warm and crisp.
The crisp, garlicky toast contrasts with the juicy, herbaceous tomato topping. For a creative twist, add a drizzle of balsamic glaze or top with fresh mozzarella slices before serving.
Roasted Vegetables with Summer Savory
Kickstart your weeknight dinner with this simple, flavorful side. Roasted vegetables with summer savory deliver a satisfying, herbaceous punch that pairs well with almost any main. Minimal prep and hands-off cooking make it a reliable go-to.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– For the vegetables: 1 large sweet potato (peeled and cut into 1-inch cubes), 2 medium carrots (peeled and cut into 1/2-inch rounds), 1 medium red onion (cut into 1-inch wedges), 1 medium zucchini (cut into 1/2-inch half-moons), 1 red bell pepper (cored and cut into 1-inch pieces)
– For seasoning: 3 tbsp olive oil, 1 tbsp fresh summer savory leaves (chopped), 1 tsp kosher salt, 1/2 tsp black pepper
Instructions
1. Preheat your oven to 425°F.
2. Place all cut vegetables on a large, rimmed baking sheet.
3. Drizzle the 3 tbsp olive oil evenly over the vegetables.
4. Sprinkle the 1 tbsp chopped summer savory, 1 tsp kosher salt, and 1/2 tsp black pepper over the vegetables.
5. Toss everything with your hands until the vegetables are evenly coated in oil and seasoning. Tip: Use your hands for better distribution than a spoon.
6. Spread the vegetables in a single layer on the baking sheet, ensuring they are not crowded.
7. Roast in the preheated oven for 15 minutes.
8. Remove the baking sheet from the oven and use a spatula to flip the vegetables.
9. Return the baking sheet to the oven and roast for another 10 minutes, or until the vegetables are tender and caramelized at the edges. Tip: Check for doneness by piercing a sweet potato cube with a fork; it should slide in easily.
10. Remove from the oven and let rest for 2 minutes before serving. Tip: Letting them rest allows the flavors to settle and prevents burning your mouth.
Nothing beats the caramelized edges and tender interiors of these roasted veggies. The summer savory adds a peppery, thyme-like note that elevates the natural sweetness. Serve it over creamy polenta or alongside grilled chicken for a complete meal.
Summer Savory and Lemon Potato Salad
Every summer cookout needs a potato salad that stands out. This version combines summer savory’s peppery notes with bright lemon zest. It’s a refreshing twist on a classic.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the potatoes:
– 2 pounds Yukon Gold potatoes, cut into 1-inch cubes
– 1 tablespoon kosher salt
For the dressing:
– 1/2 cup mayonnaise
– 1/4 cup sour cream
– 3 tablespoons fresh lemon juice
– 1 tablespoon lemon zest
– 2 tablespoons chopped fresh summer savory
– 1 teaspoon Dijon mustard
– 1/2 teaspoon freshly ground black pepper
For finishing:
– 1/2 cup finely chopped celery
– 1/4 cup finely chopped red onion
Instructions
1. Place potato cubes in a large pot and cover with cold water by 1 inch. Add 1 tablespoon kosher salt.
2. Bring to a boil over high heat, then reduce to a simmer. Cook potatoes for 15-18 minutes until fork-tender but not mushy.
3. Drain potatoes in a colander and spread them on a baking sheet in a single layer. Let cool completely to room temperature, about 20 minutes. Tip: Cooling on the sheet prevents sogginess.
4. While potatoes cool, whisk mayonnaise, sour cream, lemon juice, lemon zest, summer savory, Dijon mustard, and black pepper in a large bowl until smooth.
5. Add cooled potatoes, celery, and red onion to the dressing bowl. Gently fold with a rubber spatula until evenly coated. Tip: Folding preserves potato structure.
6. Cover bowl with plastic wrap and refrigerate for at least 1 hour before serving. Tip: Chilling allows flavors to meld.
Gently creamy potatoes hold their shape against the tangy, herbaceous dressing. The lemon zest cuts through the richness, making it ideal for grilled meats. Try serving it on a bed of arugula for a light lunch.
Summer Savory Marinated Grilled Shrimp
Nothing beats juicy grilled shrimp on a summer evening. Now you can make them even better with a savory marinade that takes just minutes to prepare. This recipe delivers big flavor with minimal effort.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
For the marinade:
– 1/4 cup olive oil
– 2 tbsp lemon juice
– 2 cloves garlic, minced
– 1 tbsp fresh summer savory, chopped
– 1 tsp kosher salt
– 1/2 tsp black pepper
For the shrimp:
– 1 lb large shrimp, peeled and deveined
– 4 wooden skewers, soaked in water for 30 minutes
Instructions
1. In a medium bowl, whisk together 1/4 cup olive oil, 2 tbsp lemon juice, 2 minced garlic cloves, 1 tbsp chopped summer savory, 1 tsp kosher salt, and 1/2 tsp black pepper until fully combined.
2. Add 1 lb peeled and deveined shrimp to the marinade, tossing to coat evenly. Tip: For maximum flavor, marinate the shrimp for exactly 15 minutes at room temperature—any longer and the acid can start to cook the shrimp.
3. Thread the marinated shrimp onto 4 soaked wooden skewers, leaving a small space between each shrimp for even cooking.
4. Preheat a grill or grill pan to 400°F over medium-high heat. Clean the grates thoroughly with a brush.
5. Place the shrimp skewers on the hot grill. Grill for 2 minutes without moving them to develop grill marks.
6. Flip the skewers using tongs. Grill for another 2–3 minutes until the shrimp turn opaque and firm to the touch. Tip: Avoid overcooking by checking at the 2-minute mark—shrimp cook quickly and become rubbery if left too long.
7. Remove the skewers from the grill and let them rest for 2 minutes before serving. Tip: Resting allows the juices to redistribute, keeping the shrimp moist.
Perfectly grilled shrimp should be tender with a slight snap. The summer savory adds an earthy, peppery note that complements the bright lemon and garlic. Serve these skewers over a bed of rice or alongside a crisp salad for a complete meal.
Fresh Summer Corn Salad with Savory Herb Dressing
A vibrant salad that celebrates sweet summer corn with a zesty herb dressing. This no-cook dish comes together quickly for a refreshing side. Perfect for picnics or backyard barbecues.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
For the salad:
– 4 cups fresh corn kernels (from about 6 ears)
– 1 pint cherry tomatoes, halved
– 1 medium red onion, finely diced
– 1/2 cup fresh basil leaves, chopped
For the savory herb dressing:
– 1/3 cup extra virgin olive oil
– 3 tbsp red wine vinegar
– 1 tbsp Dijon mustard
– 1 tsp honey
– 1/4 cup fresh parsley, finely chopped
– 1 tbsp fresh chives, chopped
– 1/2 tsp kosher salt
– 1/4 tsp black pepper
Instructions
1. Cut the kernels from 6 ears of fresh corn using a sharp knife. Tip: Stand the ear upright in a bowl to catch kernels.
2. Place 4 cups of corn kernels in a large mixing bowl.
3. Halve 1 pint of cherry tomatoes and add them to the bowl.
4. Finely dice 1 medium red onion and add it to the bowl.
5. Chop 1/2 cup of fresh basil leaves and add them to the bowl.
6. In a separate small bowl, whisk together 1/3 cup extra virgin olive oil and 3 tbsp red wine vinegar.
7. Whisk in 1 tbsp Dijon mustard and 1 tsp honey until fully combined.
8. Finely chop 1/4 cup fresh parsley and 1 tbsp fresh chives, then stir them into the dressing.
9. Season the dressing with 1/2 tsp kosher salt and 1/4 tsp black pepper. Tip: Taste and adjust seasoning now, as salt doesn’t dissolve well once added to vegetables.
10. Pour the prepared dressing over the corn and vegetable mixture.
11. Toss all ingredients together until evenly coated. Tip: For best flavor, let the salad sit for 10 minutes before serving to allow the dressing to penetrate.
12. Transfer the salad to a serving bowl.
Now the salad is ready to serve. The crisp corn and juicy tomatoes provide a satisfying crunch against the creamy dressing. Serve it alongside grilled chicken or spoon it over a bed of greens for a light lunch. The herb-forward dressing brightens the sweet corn without overpowering it.
Savory Herb-Crusted Pork Tenderloin
Gather around for a straightforward pork tenderloin that delivers big flavor with minimal fuss. This herb-crusted version is perfect for a weeknight dinner yet impressive enough for guests. You’ll get a juicy interior and a crispy, aromatic crust every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the pork and seasoning:
– 1 (1.5 lb) pork tenderloin, trimmed
– 1 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
For the herb crust:
– 1/4 cup panko breadcrumbs
– 2 tbsp grated Parmesan cheese
– 1 tbsp chopped fresh rosemary
– 1 tbsp chopped fresh thyme
– 2 cloves garlic, minced
For the pan sauce (optional):
– 1/2 cup chicken broth
– 2 tbsp Dijon mustard
– 1 tbsp unsalted butter
Instructions
1. Preheat your oven to 400°F. Pat the pork tenderloin completely dry with paper towels.
2. Rub the tenderloin all over with olive oil, then season evenly with salt and pepper.
3. In a small bowl, combine panko, Parmesan, rosemary, thyme, and minced garlic to make the herb crust mixture.
4. Press the herb crust mixture firmly onto all sides of the tenderloin until fully coated.
5. Heat an oven-safe skillet over medium-high heat. Sear the coated tenderloin for 2-3 minutes per side until the crust is golden brown. Tip: Don’t move the pork while searing to ensure a good crust forms.
6. Transfer the skillet directly to the preheated oven. Roast for 15-20 minutes, or until a meat thermometer inserted into the thickest part reads 145°F. Tip: Letting the meat rest after roasting is crucial for juicy results.
7. Remove the pork from the skillet, place it on a cutting board, and tent loosely with foil. Let it rest for 10 minutes.
8. For the optional pan sauce, place the skillet back over medium heat. Add chicken broth and Dijon mustard, scraping up any browned bits from the bottom. Simmer for 3-4 minutes until slightly reduced. Remove from heat and whisk in butter until smooth. Tip: The browned bits add deep flavor to the sauce.
9. Slice the rested pork into 1-inch thick medallions. Serve immediately with the pan sauce if using.
Oven-roasting after searing ensures the pork stays incredibly juicy inside while the panko-parmesan crust turns golden and crisp. The fresh rosemary and thyme provide a fragrant, earthy flavor that pairs perfectly with the mild pork. For a complete meal, serve the sliced tenderloin over creamy mashed potatoes or with a simple arugula salad.
Creamy Summer Savory and Mushroom Risotto
Unwind with a creamy risotto that celebrates summer savory’s peppery notes and earthy mushrooms. This comforting dish comes together with simple ingredients for a satisfying weeknight meal. You’ll love its rich texture and aromatic flavor.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
– For the base: 4 cups low-sodium chicken broth, 2 tbsp unsalted butter, 1 tbsp olive oil, 1 small yellow onion (finely chopped), 2 cloves garlic (minced)
– For the risotto: 1 ½ cups Arborio rice, ½ cup dry white wine, 8 oz cremini mushrooms (sliced), 1 tsp fresh summer savory (chopped), ½ cup grated Parmesan cheese, salt and black pepper
Instructions
1. Heat the chicken broth in a saucepan over medium heat until simmering, then reduce to low to keep warm.
2. Melt 1 tbsp butter with olive oil in a large skillet over medium heat.
3. Add the chopped onion and cook for 5 minutes until translucent, stirring occasionally.
4. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Add the Arborio rice to the skillet and toast for 2 minutes, stirring constantly to coat with oil.
6. Pour in the white wine and cook until fully absorbed, about 2 minutes.
7. Add the sliced mushrooms and summer savory, stirring to combine.
8. Ladle 1 cup of warm broth into the skillet and stir continuously until absorbed.
9. Repeat adding broth ½ cup at a time, stirring until each addition is absorbed before adding the next, for 20-25 minutes until rice is al dente and creamy.
10. Remove from heat and stir in the remaining 1 tbsp butter and Parmesan cheese until melted.
11. Season with salt and black pepper to taste.
12. Tip: Keep the broth warm to prevent the rice from cooling and sticking.
13. Tip: Stir constantly to release starch for a creamier texture without overcooking.
14. Tip: Use fresh summer savory for the best flavor; if unavailable, substitute with thyme.
15. Let the risotto rest for 2 minutes before serving to allow flavors to meld.
Yield a velvety risotto with tender rice and savory mushroom bites. Its peppery undertones from summer savory pair beautifully with a crisp salad or grilled chicken. For a creative twist, top with a fried egg or extra Parmesan shavings.
Savory Herb and Cheese Stuffed Tomatoes
Just when you need a fresh, flavorful side dish, these savory herb and cheese stuffed tomatoes deliver. Juicy tomatoes cradle a rich, cheesy filling that bakes to golden perfection. They’re simple enough for a weeknight yet impressive for guests.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the tomatoes:
– 4 large beefsteak tomatoes
– 1 tbsp olive oil
– 1/2 tsp salt
For the stuffing:
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup breadcrumbs
– 2 tbsp chopped fresh basil
– 1 tbsp chopped fresh oregano
– 1 clove garlic, minced
– 1/4 tsp black pepper
Instructions
1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Slice the top 1/4 off each tomato. Use a spoon to scoop out the seeds and pulp, leaving a 1/4-inch thick shell. Tip: Save the pulp for sauces or discard.
3. Place tomatoes cut-side up on the baking sheet. Brush the insides with olive oil and sprinkle with salt.
4. In a medium bowl, combine mozzarella, Parmesan, breadcrumbs, basil, oregano, garlic, and black pepper.
5. Spoon the stuffing mixture evenly into each tomato, packing it down lightly. Tip: Overfilling can cause spillage; leave a small gap at the top.
6. Bake for 20–25 minutes, until the cheese is melted and the tops are golden brown. Tip: Check at 20 minutes; tomatoes should be tender but hold their shape.
7. Remove from oven and let cool for 5 minutes before serving.
Warm from the oven, these tomatoes offer a satisfying contrast: the tender, juicy shell gives way to a creamy, herb-infused center. The Parmesan adds a sharp, salty bite that balances the mild mozzarella. For a creative twist, serve them alongside grilled chicken or chop leftovers into a pasta salad the next day.
Lemon and Savory Marinated Feta Cheese
Whip up this zesty marinated feta in minutes for a versatile appetizer. Lemon and savory herbs infuse creamy cheese with bright flavor. It’s perfect for entertaining or elevating weeknight meals.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
For the marinade:
– 1/2 cup extra virgin olive oil
– 2 lemons, zested and juiced (about 1/4 cup juice)
– 3 cloves garlic, thinly sliced
– 1 tbsp fresh oregano, chopped
– 1 tsp red pepper flakes
– 1/2 tsp black pepper
For assembly:
– 8 oz block feta cheese, cut into 1-inch cubes
Instructions
1. In a medium bowl, combine 1/2 cup extra virgin olive oil, zest and juice from 2 lemons, 3 thinly sliced garlic cloves, 1 tbsp chopped fresh oregano, 1 tsp red pepper flakes, and 1/2 tsp black pepper. Whisk vigorously for 30 seconds until emulsified.
2. Cut one 8 oz block of feta cheese into 1-inch cubes using a sharp knife. Tip: For cleaner cuts, briefly chill the feta in the freezer for 10 minutes.
3. Place the feta cubes in a clean 16 oz glass jar or airtight container.
4. Pour the prepared marinade over the feta cubes, ensuring all pieces are fully submerged in the oil mixture.
5. Seal the container tightly and refrigerate for at least 4 hours. Tip: For maximum flavor, marinate overnight—the garlic and lemon will mellow beautifully.
6. Before serving, let the marinated feta sit at room temperature for 15 minutes to soften slightly. Tip: Gently stir the contents once to redistribute the herbs and spices.
A creamy, tangy bite awaits with soft feta infused with garlic and bright lemon. The oil solidifies slightly when chilled, creating a spreadable texture perfect for crusty bread. Serve it over grilled vegetables or crumbled into a fresh salad for an instant flavor boost.
Savory Herb Scones with Summer Berries
Venturing beyond sweet scones, these savory herb scones with summer berries offer a delightful twist. They’re perfect for brunch or a light lunch, combining fresh herbs with juicy berries. You’ll find them surprisingly easy to make from scratch.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the dry mix:
– 2 cups all-purpose flour
– 1 tbsp baking powder
– 1/2 tsp salt
– 1/4 cup cold unsalted butter, cubed
For the wet mix:
– 3/4 cup heavy cream
– 1 large egg
– 2 tbsp chopped fresh chives
– 1 tbsp chopped fresh thyme
For folding in:
– 1 cup mixed summer berries (like raspberries and blueberries)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 tbsp baking powder, and 1/2 tsp salt.
3. Add 1/4 cup cold cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs. Tip: Keep the butter cold for flaky scones.
4. In a separate bowl, whisk 3/4 cup heavy cream, 1 large egg, 2 tbsp chopped chives, and 1 tbsp chopped thyme until combined.
5. Pour the wet ingredients into the dry ingredients. Stir gently with a fork until just combined; do not overmix.
6. Gently fold in 1 cup of mixed summer berries. Tip: Toss berries in a little flour first to prevent sinking.
7. Turn the dough out onto a lightly floured surface. Pat it into a 1-inch thick circle.
8. Use a sharp knife to cut the circle into 8 wedges. Tip: Dip the knife in flour for clean cuts.
9. Place the wedges on the prepared baking sheet, spacing them about 2 inches apart.
10. Bake at 400°F for 12-15 minutes, or until the scones are golden brown on top and a toothpick inserted comes out clean.
11. Transfer the scones to a wire rack to cool slightly before serving.
Oozing with berry juices, these scones have a tender, crumbly texture from the herbs and butter. The savory herbs balance the sweet-tart berries beautifully. Serve them warm with a dollop of clotted cream or alongside a fresh salad for a complete meal.
Chilled Cucumber Soup with Summer Savory
Lose the heat with this refreshing, no-cook soup. Light and creamy, it’s a perfect make-ahead meal for a sweltering day. Summer savory adds a subtle, peppery herb note that pairs beautifully with the cool cucumber.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
For the Soup Base:
– 2 large English cucumbers, peeled and roughly chopped (about 4 cups)
– 1 cup plain Greek yogurt
– 1/2 cup sour cream
– 1/4 cup fresh lemon juice
– 1 tablespoon fresh summer savory leaves, plus more for garnish
– 1 small garlic clove, minced
– 1 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
For the Garnish:
– 1/4 cup finely diced red onion
– 2 tablespoons extra virgin olive oil
Instructions
1. Combine the chopped cucumbers, Greek yogurt, sour cream, lemon juice, 1 tablespoon summer savory, minced garlic, salt, and pepper in a blender.
2. Blend the mixture on high speed for 60-90 seconds until completely smooth and no chunks remain.
3. Taste the soup and adjust seasoning with an extra pinch of salt if needed.
4. Pour the blended soup into a large bowl or pitcher.
5. Cover the bowl tightly with plastic wrap.
6. Refrigerate the soup for at least 4 hours, or ideally overnight, to allow the flavors to meld and the soup to chill thoroughly.
7. Finely dice 1/4 cup of red onion for the garnish while the soup chills.
8. Ladle the chilled soup into four individual bowls.
9. Drizzle 1/2 tablespoon of extra virgin olive oil over the surface of each serving.
10. Sprinkle the diced red onion evenly over the four bowls.
11. Garnish each bowl with a few fresh summer savory leaves.
Dazzlingly smooth and cool, the soup has a bright, tangy creaminess from the yogurt and a crisp cucumber finish. Serve it in chilled bowls or glasses for an extra-refreshing touch, perhaps with a side of crusty bread for dipping.
Herbed Summer Savory Lemon Cocktail
Nothing beats a bright, herbaceous cocktail to refresh a summer evening. Need a quick, impressive drink? This herbed lemon cocktail delivers with minimal fuss.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– For the simple syrup:
– 1/2 cup granulated sugar
– 1/2 cup water
– For the cocktail:
– 1/4 cup fresh lemon juice (from about 2 lemons)
– 2 tbsp fresh summer savory leaves, plus sprigs for garnish
– 4 oz gin or vodka
– Ice cubes
– 2 cups chilled club soda
Instructions
1. Combine 1/2 cup granulated sugar and 1/2 cup water in a small saucepan over medium heat.
2. Stir constantly until the sugar fully dissolves, about 3 minutes, then remove from heat to cool completely. Tip: Make a batch ahead and store it refrigerated for up to 2 weeks.
3. Muddle 2 tbsp fresh summer savory leaves in a cocktail shaker to release their oils.
4. Add 1/4 cup fresh lemon juice, 4 oz gin or vodka, and 2 oz of the cooled simple syrup to the shaker.
5. Fill the shaker with ice cubes and shake vigorously for 15 seconds until well-chilled.
6. Strain the mixture into two ice-filled highball glasses.
7. Top each glass with 1 cup chilled club soda. Tip: Pour slowly down the side to preserve carbonation.
8. Garnish each cocktail with a fresh summer savory sprig. Tip: Gently slap the herb against your palm before adding to intensify its aroma.
Fresh and zesty, this cocktail balances the piney, peppery notes of summer savory with tart lemon. Serve it over crushed ice for a slushier texture or pair with grilled seafood for a vibrant summer meal.
Conclusion
Now that you’ve explored these 20 delicious summer savory culinary delights, you’re all set to bring fresh, vibrant flavors to your table. We hope these recipes inspire your next meal and add a little extra joy to your summer gatherings. Don’t forget to try them out, leave a comment with your favorite, and share this roundup on Pinterest to spread the inspiration!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
