Giada’s Best Summer Recipes

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1 / 20

Grilled Chicken with Spinach and Pine Nut Pesto

Giada uses lemon juice and lemon zest in her pesto as a citrusy topping for easy grilled chicken.

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Photo: Matt Armendariz ©

2 / 20

Antipasto Salad

Giada brings the flavors and textures of a classic antipasto platter into a light, summery pasta salad.

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GiadaDeLaurentiis_MarinatedZucchiniandSummerSquash_H

Photo: Renee Comet ©

3 / 20

Marinated Zucchini and Summer Squash

Marinating the sliced veggies for around three hours (at room temp) or overnight (refrigerated) allows them to absorb moisture and flavor that is not lost when they’re later grilled.

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Food Beauty of Giada's Herb Melon Salad, as seen on Giada Entertains, Season 4.

Photo: Melissa Libertelli

4 / 20

Herb Melon Salad

This 15-minute salad is made with cut-up assorted melons and tossed sweetened vinegar; fresh basil and mint leave add some extra flavor.

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Raffy's Tricolore Pasta Salad, as seen on Giada Entertains, Season 4.

Photo: Melissa Libertelli

5 / 20

Tricolore Pasta Salad

The bright colors of the Italian flag shine in this summery salad, featuring tricolor fusilli, peppery arugula and sweet tomatoes.

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6 / 20

Grilled Pineapple with Nutella

This dessert couldn't be simpler, or more decadent: Grill pineapple till it's caramelized, then top it with mascarpone cheese, chocolate-hazelnut spread and hazelnuts.

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TOMATO, MOZZARELLA AND BASIL BRUSCHETTA, Giada De Laurentiis, Everyday
Italian/Cocktail Party, Food Network, Whole Tomatoes, Basil, Olive Oil, Garlic, Baguettes,
Mozzarella

Photo: Matt Armendariz ©

7 / 20

Tomato, Mozzarella and Basil Bruschetta

Giada combines whole tomatoes, fresh basil leaves, garlic and olive oil in her food processor to create a seasonal summer topping for this classic Italian appetizer. For a creamy element, top each baguette slice with a round of fresh mozzarella before toasting.

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Grilled Eggplant and Goat Cheese Salad; Giada De Laurentiis

Photo: Tara Donne

8 / 20

Grilled Eggplant and Goat Cheese Salad

Unlike American eggplant, the Japanese variety used in this recipe features a thinner skin and a less bitter flavor. If you plate the grilled eggplant first, then top with the salad, the cheese will stay bright white and the herbs bright green.

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Photo: Tara Donne ©

9 / 20

Ginger-Peach Beer Cooler

Giada combines peach nectar and fresh summer peaches with light beer for a simple cocktail that's ready to serve a crowd.

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Italian Flat Bread (Piadina) with Fontina and Prosciutto

Photo: Tara Donne

10 / 20

Italian Flatbread (Piadina) with Fontina and Prosciutto

Giada says, "A piadina is a lot like a pizza, except that the crust doesn't rise and it's typically cooked on a grill to give it a nice, smoky flavor and crunchy crust. You can top a piadina with anything you like. This no-sauce combination is very typical of northern Italy, where piadini are especially popular."

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Photo: Matt Armendariz ©

11 / 20

Frozen Brownie Sundae

This best-of-all-worlds dessert starts with a pan of baked brownies that is then topped with a layer each of ice cream and melted chocolate. The final flourish: a homemade strawberry sauce.

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Photo: Tara Donne

12 / 20

Artichoke and Tomato Panzanella

"I love my Artichoke and Tomato Panzanella," says Giada. "It is a great go-to recipe because I always have the ingredients in my pantry. All the colors and flavors of the tomatoes, artichokes, basil and olives make this a tasty and vibrant dish."

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13 / 20

Grilled Portobello Mushrooms with Tomatoes and Fresh Mozzarella

Looking for a vegetarian main dish? This tomato and fresh mozzarella salad is served up in a grilled portobello mushroom.

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Photo: Matt Armendariz ©

14 / 20

Blueberry Frozen Yogurt

When frozen as directed, Giada's yogurt will have a light granita texture that can be easily scraped with a fork. If you prefer a smoother texture, you can spin the yogurt mixture in an ice cream maker according to the manufacturer's instructions.

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15 / 20

Roman Summer Salad

Giada tops fresh summer tomatoes with briny olives and capers, then dresses the salad with a syrupy balsamic reduction.

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16 / 20

Individual Strawberry Trifles

Giada's individual trifles are made with amaretto liquor; for a kid-friendly version, substitute fruit juice.

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17 / 20

Grilled Chicken with Basil Dressing

Giada marinates her chicken in lemon juice and fennel seeds before grilling and then serves with a zesty, garlicky basil sauce.

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GRILLED SCALLOPS WITH ORANGE-ÂSCENTED QUINOA, Giada De Laurentiis, Giada at
Home/Giadaâ s Book Club, Food Network, Quinoa, Oranges, Scallops, Olive Oil, Lemon Juice,
Garbanzo Beans, Parsley

18 / 20

Grilled Scallops with Orange-Scented Quinoa

Quinoa takes on a whole new flavor when infused with orange zest and dressed with more fresh citrus juice; it makes the perfect accompaniment to grilled scallops.

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19 / 20

Limoncello

Giada makes her own limoncello with just lemon peel and vodka then lets it steep for four days. Add a bit of simple syrup to the mixture and let it sit overnight before straining. You can drink it straight or add it to cocktails.

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