Giada’s Best Summer Recipes

Catch Giada De Laurentiis on Giada in Italy and serve up her best warm-weather recipes all summer long.

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Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved.

Photo By: Renee Comet ©Renee Comet

Photo By: Melissa Libertelli

Photo By: Melissa Libertelli

©2012, Food Network

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Tara Donne

Photo By: Tara Donne ©FOOD NETWORK : 2012, Television Food Network, G.P.

Photo By: Tara Donne

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Tara Donne

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Tara Donne ©FOOD NETWORK : 2012, Television Food Network, G.P.

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

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.

Get the Recipe: Grilled Chicken with Spinach and Pine Nut Pesto

Antipasto Salad

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

Get the Recipe: Antipasto Salad

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.

Get the Recipe: Marinated Zucchini and Summer Squash

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.

Get the Recipe: Herb Melon Salad

Tricolore Pasta Salad

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

Get the Recipe: Tricolore Pasta Salad

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.

Get the Recipe: Grilled Pineapple with Nutella

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.

Get the Recipe: Tomato, Mozzarella and Basil Bruschetta

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.

Get the Recipe: Grilled Eggplant and Goat Cheese Salad

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.

Get the Recipe: Ginger-Peach Beer Cooler

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."

Get the Recipe: Italian Flatbread (Piadina) with Fontina and Prosciutto

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.

Get the Recipe: Frozen Brownie Sundaes

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."

Get the Recipe: Artichoke and Tomato Panzanella

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.

Get the Recipe: Grilled Portobello Mushrooms with Tomatoes and Fresh Mozzarella

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.

Get the Recipe: Blueberry Frozen Yogurt

Roman Summer Salad

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

Get the Recipe: Roman Summer Salad

Individual Strawberry Trifles

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

Get the Recipe: Individual Strawberry Trifles

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.

Get the Recipe: Grilled Chicken with Basil Dressing

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.

Get the Recipe: Grilled Scallops with Orange-Scented Quinoa

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.

Get the Recipe: Limoncello

Frozen Banana Ice Cream Sandwiches

Giada coats the tops of her cookies with chocolate-toffee candy bars before assembling these decadent ice cream sandwiches.

Get the Recipe: Frozen Banana Ice Cream Sandwiches