40 Labor Day Recipes for a Delicious End to Summer

40 Labor Day Recipes for a Delicious End to Summer

ByRuby Grace

To me, Labor Day always feels like summer’s grand finale. I would not miss the chance to fire up the grill and get together for a cookout with family and friends as the season winds down.

To help you send August off with a bang, we have put together a list of our favorite Labor Day food ideas perfect for backyard barbecues, picnics, family reunions, or any other gathering you may be hosting or attending this weekend.

Count on big Mediterranean flavors and recipes where colorful, seasonal produce is the star. This list has everything you need, from crowd pleasing appetizers and grilled mains to festive sides and refreshing desserts. And of course, do not forget the drinks.

Mediterranean Labor Day Mains

No summer meal is complete without something sizzling on the grill. These Mediterranean recipes are hearty, flavorful, and perfect for feeding a crowd. There is something on this list for meat eaters and vegetarians alike.

1. Mediterranean Turkey Burgers

These lighter burgers are anything but boring thanks to fresh mint, feta, and a touch of spice. Topped with a Persian style marinated olive walnut spread, they are juicy, flavorful, and a great alternative to red meat.

Ready in: 30 minutes
Serves: 4

What You Need:

  • For the burgers:
  • 1 pound ground turkey
  • ½ cup crumbled feta cheese
  • ¼ cup fresh mint, chopped
  • 2 green onions, thinly sliced
  • 1 garlic clove, minced
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 egg, lightly beaten
  • ¼ cup breadcrumbs
  • Olive oil for grilling
  • For serving:
  • 4 burger buns, toasted
  • Lettuce
  • Tomato slices
  • Red onion slices
  • Zeytoon Parvardeh or tzatziki

How to Make It:

  1. In a large bowl, combine the ground turkey, feta, mint, green onions, garlic, cumin, salt, pepper, egg, and breadcrumbs. Mix gently until just combined.
  2. Form into 4 patties. Refrigerate for 15 minutes.
  3. Preheat your grill to medium high heat.
  4. Brush the patties with olive oil. Grill for 4 to 5 minutes per side, until cooked through.
  5. Serve on toasted buns with lettuce, tomato, red onion, and a generous spoonful of Zeytoon Parvardeh or tzatziki.

Why everyone loves it: They are juicy, flavorful, and a great alternative to red meat.

Pro tip from Ruby: Pair them with a summery smashed cucumber salad with fried lemon and feta.

2. Shawarma on a Spit

If you love the flavors of shawarma, you will be thrilled at how easy it is to recreate on the grill. Juicy, spiced chicken with all the fixings makes for a showstopping main that people will be talking about well into the evening.

Ready in: 1 hour plus marinating time
Serves: 8

What You Need:

  • 3 pounds boneless skinless chicken thighs
  • ¼ cup olive oil
  • ¼ cup lemon juice
  • 6 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons smoked paprika
  • 1 teaspoon turmeric
  • 1 teaspoon ground cardamom
  • 1 teaspoon cinnamon
  • 1 teaspoon cayenne pepper
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • For serving:
  • Pita bread
  • Tahini sauce or garlic sauce
  • Pickles
  • Tomato slices
  • Red onion slices

How to Make It:

  1. In a large bowl, combine the olive oil, lemon juice, garlic, cumin, coriander, paprika, turmeric, cardamom, cinnamon, cayenne, salt, and pepper.
  2. Add the chicken and toss to coat. Cover and refrigerate for at least 4 hours or overnight.
  3. Thread the chicken onto a vertical skewer or stack on a regular skewer.
  4. Preheat your grill to medium heat. Place the skewer on the grill and cook, turning occasionally, until the chicken is cooked through and charred in spots, about 30 to 40 minutes.
  5. Let rest for 10 minutes, then slice thinly.
  6. Serve in warm pita bread with tahini sauce, pickles, tomato, and onion.

Why everyone loves it: It is a showstopping main that people will be talking about.

Pro tip from Ruby: Serve with homemade pita bread and creamy garlic sauce.

3. Grilled Chicken Kabob with Zesty Garlic Marinade

This easy chicken kabob recipe is sure to be a family favorite and the first thing to disappear at your Labor Day party. The secret is in the marinade loaded with garlic, Mediterranean spices, and lemon.

Ready in: 30 minutes plus marinating time
Serves: 4

What You Need:

  • 1½ pounds boneless skinless chicken breasts, cut into 1½ inch cubes
  • ¼ cup olive oil
  • ¼ cup lemon juice
  • 6 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 red onion, cut into chunks
  • 1 bell pepper, cut into chunks
  • For serving:
  • Tahini sauce
  • Pita bread

How to Make It:

  1. In a bowl, combine the olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper.
  2. Add the chicken and toss to coat. Cover and refrigerate for at least 2 hours.
  3. Thread the chicken onto skewers, alternating with onion and bell pepper.
  4. Preheat your grill to medium high heat.
  5. Grill the kabobs for 10 to 12 minutes, turning occasionally, until the chicken is cooked through and lightly charred.
  6. Serve with tahini sauce and pita bread.

Why everyone loves it: The marinade is loaded with garlic and Mediterranean spices.

Pro tip from Ruby: Fifteen cloves of garlic make this incredibly flavorful. Do not be shy.

4. Lobster Tails

Tender, buttery, and bursting with flavor, these lobster tails are ready in about 20 minutes. Put them under the broiler while you have burgers, steak, or oysters on the grill for a true surf and turf menu.

Ready in: 20 minutes
Serves: 4

What You Need:

  • 4 lobster tails
  • 4 tablespoons butter, melted
  • 2 garlic cloves, minced
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh parsley, chopped
  • Salt to taste
  • Lemon wedges for serving

How to Make It:

  1. Preheat your broiler.
  2. Using kitchen shears, cut the top of each lobster tail shell lengthwise. Gently pull the shell apart and lift the meat slightly, resting it on top of the shell.
  3. In a small bowl, combine the melted butter, garlic, lemon juice, lemon zest, parsley, and salt.
  4. Brush the lobster meat generously with the butter mixture.
  5. Place the lobster tails on a baking sheet. Broil for 8 to 10 minutes, until the meat is opaque and lightly browned.
  6. Serve immediately with lemon wedges and extra melted butter.

Why everyone loves it: They are ready in about 20 minutes and perfect for a surf and turf menu.

Pro tip from Ruby: Put them under the broiler while you have burgers or steak on the grill.

5. Easy Grilled Pizza

Grilling Neapolitan pizza dough gives the resulting pie an irresistibly smoky flavor and a perfectly crisp crust. We love it with tomatoes and olives, but you can swap in your favorite toppings or let guests customize their own.

Ready in: 20 minutes
Serves: 4

What You Need:

  • 1 pound pizza dough, at room temperature
  • Olive oil for brushing
  • ½ cup tomato sauce
  • 8 ounces fresh mozzarella, torn into pieces
  • ¼ cup Kalamata olives, pitted and sliced
  • Fresh basil leaves
  • Red pepper flakes

How to Make It:

  1. Preheat your grill to medium high heat.
  2. Divide the pizza dough into 4 pieces. On a floured surface, stretch each piece into a thin round or oval.
  3. Brush one side of each dough round with olive oil.
  4. Place the dough oiled side down on the grill. Cook for 2 to 3 minutes until the bottom is lightly charred and the top starts to bubble.
  5. Brush the top with olive oil and flip.
  6. Quickly spread tomato sauce over the cooked side, top with mozzarella and olives.
  7. Cover the grill and cook for another 3 to 4 minutes until the cheese is melted and the bottom is crisp.
  8. Garnish with fresh basil and red pepper flakes. Serve immediately.

Why everyone loves it: The grilled crust is smoky and perfectly crisp.

Pro tip from Ruby: Set up a topping bar and let everyone customize their own pizza.

6. Greek Lamb Burgers

Juicy, seasoned lamb patties topped with creamy tzatziki take burgers to a whole new level. These are gourmet yet approachable, perfect for impressing a crowd.

Ready in: 25 minutes
Serves: 4

What You Need:

  • For the burgers:
  • 1 pound ground lamb
  • ¼ cup red onion, finely chopped
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup fresh parsley, chopped
  • For serving:
  • 4 burger buns, toasted
  • Tzatziki sauce
  • Tomato slices
  • Red onion slices
  • Arugula

How to Make It:

  1. In a large bowl, combine the ground lamb, red onion, garlic, oregano, cumin, salt, pepper, and parsley. Mix gently until just combined.
  2. Form into 4 patties.
  3. Preheat your grill to medium high heat.
  4. Grill the patties for 4 to 5 minutes per side, until cooked through.
  5. Serve on toasted buns with tzatziki, tomato, red onion, and arugula.

Why everyone loves it: They are gourmet yet approachable, perfect for impressing a crowd.

Pro tip from Ruby: Try them with grilled eggplant and Greek potato wedges with lemon and garlic.

7. Grilled Chicken Drumsticks

These drumsticks are marinated in a spicy, garlicky harissa sauce, then grilled until smoky and tender. They are bold, flavorful, and made for summer gatherings.

Ready in: 40 minutes plus marinating time
Serves: 6

What You Need:

  • 12 chicken drumsticks
  • ¼ cup harissa paste
  • ¼ cup olive oil
  • 4 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • Juice of 1 lemon
  • Fresh parsley for garnish

How to Make It:

  1. In a large bowl, combine the harissa, olive oil, garlic, cumin, paprika, salt, and lemon juice.
  2. Add the drumsticks and toss to coat. Cover and refrigerate for at least 2 hours or overnight.
  3. Preheat your grill to medium heat.
  4. Grill the drumsticks for 25 to 30 minutes, turning occasionally, until cooked through and charred in spots.
  5. Garnish with fresh parsley and serve.

Why everyone loves it: They are bold, flavorful, and made for summer gatherings.

Pro tip from Ruby: Pair with a refreshing salad like tabouli or crunchy fattoush.

8. Easy Mediterranean Shrimp Kabobs

These kabobs can double as an appetizer for a big Labor Day party or dinner next to your favorite side or salad. If the weather puts a damper on your plans, you can grill them indoors on a grill pan.

Ready in: 20 minutes plus marinating time
Serves: 4

What You Need:

  • 1½ pounds large shrimp, peeled and deveined
  • ¼ cup olive oil
  • 3 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Juice of 1 lemon
  • Lemon wedges for serving

How to Make It:

  1. In a bowl, combine the olive oil, garlic, oregano, paprika, salt, pepper, and lemon juice.
  2. Add the shrimp and toss to coat. Cover and refrigerate for 30 minutes.
  3. Thread the shrimp onto skewers.
  4. Preheat your grill to medium high heat.
  5. Grill the shrimp for 2 to 3 minutes per side, until pink and opaque.
  6. Serve with lemon wedges.

Why everyone loves it: They are quick, flavorful, and perfect for grilling.

Pro tip from Ruby: Serve with a side of Garlic Aioli for dipping.

9. Grilled Cod with Pistachio Herb Salsa

Flaky grilled cod gets a vibrant lift from a pistachio and herb salsa that is fresh and zesty. It is light yet satisfying, a perfect balance for summer.

Ready in: 25 minutes
Serves: 4

What You Need:

  • For the cod:
  • 4 cod fillets, about 6 ounces each
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 lemon, cut into wedges
  • For the pistachio herb salsa:
  • 1 cup fresh parsley, finely chopped
  • ¼ cup fresh mint, finely chopped
  • ¼ cup pistachios, chopped
  • 1 small garlic clove, minced
  • ¼ cup olive oil
  • 2 tablespoons lemon juice
  • Salt and black pepper to taste

How to Make It:

  1. Preheat your grill to medium high heat.
  2. Pat the cod fillets dry. Brush both sides with olive oil and season generously with salt and pepper.
  3. In a small bowl, make the salsa. Combine the parsley, mint, pistachios, garlic, olive oil, lemon juice, salt, and pepper. Stir well and set aside.
  4. Place the cod on the grill. Cook for 3 to 4 minutes per side. The fish should be opaque and flake easily with a fork.
  5. Serve immediately with a big spoonful of salsa on top. Add lemon wedges on the side.

Why everyone loves it: The crunchy, herby salsa makes simple cod taste like a fancy restaurant meal.

Pro tip from Ruby: Pair it with easy Grilled Zucchini or Boiled Potatoes with Garlic and Fresh Herbs.

10. Mediterranean Salmon Kabobs

Tender salmon cubes threaded onto skewers with veggies and brushed with a bright marinade. These are quick, flavorful, and cook in minutes.

Ready in: 25 minutes plus marinating time
Serves: 4

What You Need:

  • 1½ pounds salmon fillet, skin removed, cut into 1½ inch cubes
  • ¼ cup olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 red onion, cut into chunks
  • 1 zucchini, sliced
  • Lemon wedges for serving

How to Make It:

  1. In a bowl, combine the olive oil, garlic, oregano, lemon zest, lemon juice, salt, and pepper.
  2. Add the salmon cubes and gently toss to coat. Cover and refrigerate for 30 minutes.
  3. Thread the salmon onto skewers, alternating with red onion and zucchini.
  4. Preheat your grill to medium high heat.
  5. Grill the kabobs for 2 to 3 minutes per side, until the salmon is cooked through and lightly charred.
  6. Serve with lemon wedges.

Why everyone loves it: They are quick, flavorful, and cook in minutes.

Pro tip from Ruby: They are wonderful when paired with tahini sauce and a refreshing orzo salad.

11. Lentil Burgers with Yogurt Herb Sauce

Even meat eaters will dig into these hearty vegetarian burgers made with walnuts and brown lentils. Serve them in a bun topped with lettuce, tomato, and crumbled feta cheese.

Ready in: 45 minutes
Serves: 4

What You Need:

  • For the burgers:
  • 1 cup brown lentils, cooked and drained
  • ½ cup walnuts, toasted
  • ½ cup breadcrumbs
  • ¼ cup red onion, finely chopped
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 egg, lightly beaten
  • 2 tablespoons olive oil for frying
  • For the yogurt herb sauce:
  • ½ cup Greek yogurt
  • 2 tablespoons fresh mint, chopped
  • 2 tablespoons fresh parsley, chopped
  • 1 garlic clove, minced
  • 1 tablespoon lemon juice
  • Salt to taste
  • For serving:
  • 4 burger buns, toasted
  • Lettuce
  • Tomato slices
  • Crumbled feta cheese

How to Make It:

  1. Make the yogurt sauce. In a small bowl, combine the Greek yogurt, mint, parsley, garlic, lemon juice, and salt. Refrigerate until ready to use.
  2. In a food processor, combine the cooked lentils and walnuts. Pulse until coarsely chopped.
  3. Transfer to a bowl. Add the breadcrumbs, red onion, garlic, cumin, paprika, salt, pepper, and beaten egg. Mix until well combined.
  4. Form into 4 patties. Refrigerate for 15 minutes.
  5. Heat olive oil in a large skillet over medium heat. Cook the patties for 4 to 5 minutes per side, until golden and heated through.
  6. Serve on toasted buns with yogurt sauce, lettuce, tomato, and crumbled feta.

Why everyone loves it: They are hearty, flavorful, and satisfying for vegetarians and meat eaters alike.

Pro tip from Ruby: Add a crunchy pickle spear and some Baked Sweet Potato Fries on the side.

Colorful Mediterranean Labor Day Sides and Salads

No cookout is complete without a table full of sides and salads. These fresh, vibrant dishes balance out the smoky mains and add color to your spread.

12. Watermelon Feta Salad

Sweet watermelon, salty feta, and crisp cucumber come together in a way that is the ultimate summer salad. It is fresh, juicy, and so easy to make ahead of time.

Ready in: 15 minutes
Serves: 6

What You Need:

  • 4 cups watermelon, cubed
  • 1 cucumber, diced
  • ½ red onion, thinly sliced
  • ½ cup fresh mint, chopped
  • ½ cup fresh basil, chopped
  • ½ cup crumbled feta cheese
  • 2 tablespoons olive oil
  • 1 tablespoon lime juice
  • Salt and black pepper to taste

How to Make It:

  1. In a large bowl, gently combine the watermelon, cucumber, red onion, mint, basil, and feta.
  2. In a small bowl, whisk together the olive oil and lime juice. Season with salt and pepper.
  3. Drizzle the dressing over the salad and toss very gently.
  4. Serve immediately.

Why everyone loves it: It is fresh, juicy, and always disappears fast.

Pro tip from Ruby: This is one of those recipes that balances the rich, smoky flavors of grilled mains perfectly.

13. Greek Potato Salad

A lighter take on classic potato salad, one without mayonnaise. This recipe is still plenty flavorful thanks to extra virgin olive oil, fresh herbs, tangy kalamata olives, and lemon.

Ready in: 30 minutes
Serves: 6

What You Need:

  • 2 pounds small potatoes, halved
  • ¼ cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1 garlic clove, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup Kalamata olives, pitted and sliced
  • 2 green onions, thinly sliced
  • ¼ cup fresh dill, chopped
  • ¼ cup fresh parsley, chopped
  • ½ cup crumbled feta cheese

How to Make It:

  1. Place the potatoes in a large pot and cover with salted water. Bring to a boil and cook until tender, about 15 minutes. Drain and let cool slightly.
  2. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, garlic, oregano, salt, and pepper.
  3. In a large bowl, combine the warm potatoes, olives, green onions, dill, parsley, and feta.
  4. Pour the dressing over and toss gently.
  5. Serve warm or at room temperature.

Why everyone loves it: It is light, fresh, and full of Mediterranean flavor.

Pro tip from Ruby: This is a great make ahead dish. It tastes even better as it sits.

14. Grilled Vegetables

These colorful veggies are smoky, lightly charred, and brimming with Mediterranean herbs. They are the perfect side dish for grilled seafood, burgers, or pork chops.

Ready in: 20 minutes
Serves: 6

What You Need:

  • 2 zucchini, sliced lengthwise
  • 2 yellow squash, sliced lengthwise
  • 1 red bell pepper, seeded and quartered
  • 1 yellow bell pepper, seeded and quartered
  • 1 red onion, sliced into thick rounds
  • 1 eggplant, sliced into rounds
  • ¼ cup olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Crumbled feta for serving
  • Fresh herbs for garnish

How to Make It:

  1. In a small bowl, whisk together the olive oil, garlic, oregano, thyme, salt, and pepper.
  2. Brush the vegetables generously with the oil mixture.
  3. Preheat your grill to medium high heat.
  4. Grill the vegetables until tender and lightly charred, about 3 to 4 minutes per side.
  5. Arrange on a platter. Sprinkle with crumbled feta and fresh herbs.

Why everyone loves it: They are smoky, lightly charred, and full of flavor.

Pro tip from Ruby: Drizzle with some gremolata to make them extra flavorful.

15. Burrata Salad with Cherry Tomatoes and Prosciutto

A delicious combination of fresh and sun dried tomatoes, basil, prosciutto, and crusty Italian bread. This burrata salad is a savory summer favorite.

Ready in: 15 minutes
Serves: 4

What You Need:

  • 8 ounces burrata cheese
  • 2 cups cherry tomatoes, halved
  • ¼ cup sun dried tomatoes, chopped
  • 4 ounces prosciutto, torn into pieces
  • ¼ cup fresh basil leaves
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic glaze
  • Salt and black pepper to taste
  • Crusty bread for serving

How to Make It:

  1. On a large platter, arrange the burrata in the center.
  2. Scatter the cherry tomatoes, sun dried tomatoes, prosciutto, and basil around the cheese.
  3. Drizzle with olive oil and balsamic glaze.
  4. Season with salt and pepper.
  5. Serve immediately with crusty bread.

Why everyone loves it: It is creamy, savory, and utterly delicious.

Pro tip from Ruby: Think of it as the cousin to my Summer Berry Burrata Salad.

16. Grilled Corn Salad

Smoky grilled corn, crunchy carrots, and fresh herbs make this salad a sunshine in a bowl kind of dish. It is crisp, slightly sweet, and always one of the first things to disappear at a party.

Ready in: 25 minutes
Serves: 6

What You Need:

  • 6 ears corn, husked
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 red bell pepper, diced
  • ½ red onion, finely chopped
  • 1 carrot, grated
  • ¼ cup fresh cilantro, chopped
  • ¼ cup fresh parsley, chopped
  • Juice of 2 limes
  • 2 tablespoons olive oil
  • ½ teaspoon chili powder
  • Salt to taste

How to Make It:

  1. Preheat your grill to medium high heat.
  2. Brush the corn with olive oil and season with salt and pepper.
  3. Grill the corn, turning occasionally, until lightly charred, about 10 minutes.
  4. Let cool slightly, then cut the kernels off the cob.
  5. In a large bowl, combine the grilled corn, bell pepper, red onion, carrot, cilantro, and parsley.
  6. In a small bowl, whisk together the lime juice, olive oil, chili powder, and salt.
  7. Pour the dressing over the salad and toss to combine.
  8. Serve at room temperature or chilled.

Why everyone loves it: It is crisp, slightly sweet, and always a crowd pleaser.

Pro tip from Ruby: Paired with chicken souvlaki skewers, it also makes a great end of summer weeknight dinner.

17. Mediterranean Three Bean Salad

A vibrant twist on the classic three bean salad. Kidney beans, cannellini beans, and chickpeas tossed with fresh veggies, capers, and herbs in a zesty garlic Dijon vinaigrette.

Ready in: 15 minutes
Serves: 6

What You Need:

  • 1 can kidney beans, 15 ounces, drained and rinsed
  • 1 can cannellini beans, 15 ounces, drained and rinsed
  • 1 can chickpeas, 15 ounces, drained and rinsed
  • 1 red bell pepper, diced
  • ½ red onion, finely chopped
  • 1 celery stalk, diced
  • ¼ cup fresh parsley, chopped
  • 2 tablespoons capers, drained
  • For the dressing:
  • ¼ cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1 garlic clove, minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

How to Make It:

  1. In a large bowl, combine the kidney beans, cannellini beans, chickpeas, bell pepper, red onion, celery, parsley, and capers.
  2. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, garlic, Dijon mustard, oregano, salt, and pepper.
  3. Pour the dressing over the salad and toss gently.
  4. Refrigerate for at least 30 minutes before serving to let the flavors meld.

Why everyone loves it: It is a protein packed side you can prep in minutes, and it is even better the next day.

Pro tip from Ruby: Perfect for Labor Day party prep. Make it a day ahead.

18. Grilled Corn on the Cob

Sweet corn gets a smoky upgrade with a quick turn on the grill and a drizzle of olive oil. Finish it with feta cheese or garlicky aioli.

Ready in: 15 minutes
Serves: 6

What You Need:

  • 6 ears corn, husked
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • For serving:
  • Crumbled feta cheese
  • Chopped fresh herbs
  • Garlic aioli
  • Lime wedges
  • Aleppo pepper

How to Make It:

  1. Preheat your grill to medium high heat.
  2. Brush the corn with olive oil and season with salt and pepper.
  3. Grill the corn, turning occasionally, until lightly charred and tender, about 10 minutes.
  4. Serve hot with your choice of toppings.

Why everyone loves it: Sweet corn gets a smoky upgrade on the grill.

Pro tip from Ruby: Take it up a notch and make our Mediterranean twist on elote.

19. Peach Tomato Burrata Salad

Juicy peaches and tomatoes and creamy burrata come together in a dreamy, late summer salad that feels both elegant and effortless.

Ready in: 15 minutes
Serves: 4

What You Need:

  • 8 ounces burrata cheese
  • 2 ripe peaches, sliced
  • 2 cups cherry tomatoes, halved
  • ¼ cup sliced almonds, toasted
  • Fresh mint leaves
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic glaze
  • Flaky sea salt and black pepper

How to Make It:

  1. On a large platter, place the burrata in the center.
  2. Arrange the peach slices and cherry tomatoes around the cheese.
  3. Sprinkle with toasted almonds and fresh mint.
  4. Drizzle with olive oil and balsamic glaze.
  5. Season with flaky sea salt and black pepper.
  6. Serve immediately.

Why everyone loves it: It is dreamy, elegant, and effortless.

Pro tip from Ruby: It can also be served as an appetizer or first course.

20. Mediterranean Style Grilled Zucchini Salad with Herbs

This zucchini salad is great served at room temperature, which makes it the perfect potluck dish and great for Labor Day picnics.

Ready in: 20 minutes
Serves: 4

What You Need:

  • 4 zucchini, sliced lengthwise into ½ inch thick strips
  • 3 tablespoons olive oil
  • Salt and black pepper to taste
  • 2 tablespoons lemon juice
  • 1 garlic clove, minced
  • 1 teaspoon dried oregano
  • ¼ cup fresh mint, chopped
  • ¼ cup fresh parsley, chopped
  • ½ cup crumbled feta cheese

How to Make It:

  1. Preheat your grill to medium high heat.
  2. Brush the zucchini strips with 1 tablespoon of olive oil and season with salt and pepper.
  3. Grill the zucchini for 2 to 3 minutes per side, until tender and lightly charred.
  4. Arrange the grilled zucchini on a platter.
  5. In a small bowl, whisk together the remaining 2 tablespoons olive oil, lemon juice, garlic, oregano, mint, and parsley.
  6. Drizzle the dressing over the zucchini.
  7. Sprinkle with crumbled feta. Serve at room temperature.

Why everyone loves it: It is great served at room temperature, perfect for potlucks.

Pro tip from Ruby: I love adding it as a side to this Grilled Kofta or Mediterranean grilled chicken with dill yogurt sauce.

21. Red Cabbage Salad

Colorful, crunchy, and full of antioxidants. This simple red cabbage and green apple slaw adds brightness to any plate.

Ready in: 15 minutes
Serves: 6

What You Need:

  • ½ head red cabbage, thinly sliced
  • 1 green apple, julienned
  • 1 carrot, grated
  • ¼ cup red onion, thinly sliced
  • ¼ cup fresh parsley, chopped
  • For the dressing:
  • ¼ cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste

How to Make It:

  1. In a large bowl, combine the red cabbage, green apple, carrot, red onion, and parsley.
  2. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper.
  3. Pour the dressing over the salad and toss well.
  4. Let sit for 10 minutes before serving to allow the flavors to meld.

Why everyone loves it: It is perfect to make ahead of time and pair with all your favorite main courses.

Pro tip from Ruby: It pairs beautifully with baked fish or rack of lamb.

22. Grilled Romaine Salad with Corn, Tomatoes, and Tahini

Yes, you can grill lettuce. This romaine salad gets smoky edges and pairs beautifully with a garlicky tahini dressing and sweet pops of corn and tomato.

Ready in: 15 minutes
Serves: 4

What You Need:

  • 2 hearts of romaine, halved lengthwise
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 cup corn kernels, grilled or raw
  • 1 cup cherry tomatoes, halved
  • For the tahini dressing:
  • ¼ cup tahini
  • ¼ cup water
  • 2 tablespoons lemon juice
  • 1 garlic clove, minced
  • ½ teaspoon salt

How to Make It:

  1. Preheat your grill to medium high heat.
  2. Brush the cut sides of the romaine with olive oil and season with salt and pepper.
  3. Grill the romaine cut side down for 2 to 3 minutes until lightly charred.
  4. Make the tahini dressing. In a small bowl, whisk together the tahini, water, lemon juice, garlic, and salt until smooth.
  5. Arrange the grilled romaine on a platter. Top with corn and cherry tomatoes.
  6. Drizzle with tahini dressing and serve immediately.

Why everyone loves it: Smoky grilled lettuce with creamy tahini is a revelation.

Pro tip from Ruby: Try alongside grilled swordfish or grilled skirt steak.

23. Bell Pepper Salad with Mini Sweet Peppers

Sweet mini peppers are tossed with fresh herbs and a tangy vinaigrette for a colorful, crunchy side dish. It is a refreshing change from the usual BBQ salads.

Ready in: 15 minutes
Serves: 4

What You Need:

  • 1 pound mini sweet peppers, seeded and sliced into rings
  • ¼ cup red onion, thinly sliced
  • ¼ cup fresh parsley, chopped
  • 2 tablespoons fresh mint, chopped
  • For the dressing:
  • 3 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 garlic clove, minced
  • ½ teaspoon sumac
  • Salt and black pepper to taste

How to Make It:

  1. In a large bowl, combine the sliced peppers, red onion, parsley, and mint.
  2. In a small bowl, whisk together the olive oil, red wine vinegar, garlic, sumac, salt, and pepper.
  3. Pour the dressing over the salad and toss to combine.
  4. Serve immediately or let sit for 10 minutes to allow the flavors to meld.

Why everyone loves it: It always adds a burst of color to the table.

Pro tip from Ruby: This salad is a great compliment for creamy beet hummus and tangy yogurt marinated chicken.

24. Grilled Carrots with Labneh and Zhoug

This dish is as stunning as it is delicious. Tender carrots with a smoky char on a bed of creamy labneh and a spicy, herby drizzle of zhoug.

Ready in: 25 minutes
Serves: 4

What You Need:

  • 1 pound carrots, peeled
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 cup labneh or thick Greek yogurt
  • ¼ cup zhoug or green harissa
  • 2 tablespoons pistachios, chopped
  • Fresh cilantro for garnish

How to Make It:

  1. Preheat your grill to medium high heat.
  2. Toss the carrots with olive oil, salt, and pepper.
  3. Grill the carrots, turning occasionally, until tender and lightly charred, about 8 to 10 minutes.
  4. Spread the labneh on a serving platter.
  5. Arrange the grilled carrots on top of the labneh.
  6. Drizzle with zhoug and sprinkle with chopped pistachios and fresh cilantro.
  7. Serve immediately.

Why everyone loves it: It is a healthy yet indulgent way to sneak a little extra veg onto your Labor Day spread.

Pro tip from Ruby: They are especially delicious alongside grilled chicken kofte or grilled whole chicken.

25. Pesto Pasta Salad

Fresh basil pesto tossed with rotini or fusilli pasta and an equal amount of fresh summer veggies makes a vibrant side that is always a hit.

Ready in: 20 minutes
Serves: 6

What You Need:

  • 1 pound pasta, such as rotini or fusilli
  • 1 cup pesto
  • 1 cup cherry tomatoes, halved
  • 1 cup baby spinach
  • ½ cup roasted red peppers, chopped
  • ¼ cup pine nuts, toasted
  • ¼ cup grated Parmesan cheese
  • Salt and black pepper to taste

How to Make It:

  1. Cook the pasta according to package directions. Drain and rinse with cold water to stop the cooking.
  2. In a large bowl, combine the cooled pasta, pesto, cherry tomatoes, baby spinach, roasted red peppers, pine nuts, and Parmesan.
  3. Toss well to combine. Season with salt and pepper.
  4. Serve at room temperature or chilled.

Why everyone loves it: It is vibrant, herby, and always a hit.

Pro tip from Ruby: Make it a duo with grilled eggplant salad with za’atar pita chips.

26. Creamy Cucumber Salad

Crisp cucumber ribbons tossed in a luscious, tangy yogurt dressing make a refreshing side that is deliciously cooling on a hot day.

Ready in: 15 minutes
Serves: 4

What You Need:

  • 2 English cucumbers
  • ½ teaspoon salt
  • For the dressing:
  • 1 cup Greek yogurt
  • 1 garlic clove, minced
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh mint, chopped
  • Salt and black pepper to taste

How to Make It:

  1. Using a vegetable peeler, slice the cucumbers into long ribbons. Place in a colander, sprinkle with salt, and let sit for 10 minutes. Pat dry with paper towels.
  2. In a bowl, combine the Greek yogurt, garlic, lemon juice, dill, mint, salt, and pepper.
  3. Add the cucumber ribbons and toss gently to coat.
  4. Serve immediately or refrigerate until ready to serve.

Why everyone loves it: It is refreshing and deliciously cooling on a hot day.

Pro tip from Ruby: Its simple flavor profile makes it a great partner for bold mains like Grilled Harissa Chicken or spicy Harissa Salmon with Lime.

Labor Day Weekend Treats

End your Labor Day cookout on a sweet note with a little something for everyone. From frozen treats and fruit to brownies for chocolate lovers.

27. Homemade Popsicles

Bright, fruity, and endlessly customizable, these Greek yogurt based popsicles are a cool way to end your Labor Day celebration.

Ready in: 10 minutes plus freezing
Serves: 6

What You Need:

  • 2 cups Greek yogurt
  • 1 cup mixed berries, fresh or frozen
  • ¼ cup honey
  • 1 teaspoon vanilla extract

How to Make It:

  1. In a blender, combine the Greek yogurt, berries, honey, and vanilla. Blend until smooth.
  2. Pour into popsicle molds.
  3. Insert sticks and freeze for at least 6 hours or overnight.
  4. To unmold, run the molds under warm water for a few seconds.

Why everyone loves it: Kids love them, and they are a fun project to make ahead of time.

Pro tip from Ruby: Pair with a pitcher of refreshing mint lemonade.

28. Watermelon Fruit Salad with Pistachios and Honey Lime Syrup

In the Mediterranean, fruit is a common and beloved dessert option. This recipe makes the most of summer’s favorite fruit: melon.

Ready in: 15 minutes
Serves: 6

What You Need:

  • 4 cups watermelon, cubed
  • 2 cups cantaloupe, cubed
  • ¼ cup fresh mint, chopped
  • ¼ cup pistachios, chopped
  • For the honey lime syrup:
  • ¼ cup honey
  • 2 tablespoons lime juice
  • 1 teaspoon lime zest

How to Make It:

  1. Make the syrup. In a small bowl, whisk together the honey, lime juice, and lime zest.
  2. On a large platter, arrange the watermelon and cantaloupe cubes.
  3. Drizzle with the honey lime syrup.
  4. Sprinkle with fresh mint and chopped pistachios.
  5. Serve immediately.

Why everyone loves it: Cool cantaloupe and watermelon are cubed for a colorful display, then drizzled with a citrusy honey glaze.

Pro tip from Ruby: It is a beautiful and refreshing way to end a meal.

29. Sicilian Lemon Pudding

Tangy, creamy, and bursting with citrus, this chilled pudding feels like sunshine in a cup. It is elegant but requires just a handful of ingredients.

Ready in: 20 minutes plus chilling
Serves: 4

What You Need:

  • 2 cups whole milk
  • ½ cup sugar
  • ¼ cup cornstarch
  • 4 egg yolks
  • ½ cup fresh lemon juice
  • 1 tablespoon lemon zest
  • Fresh berries for serving

How to Make It:

  1. In a saucepan, whisk together the milk, sugar, and cornstarch.
  2. Cook over medium heat, whisking constantly, until thickened, about 5 minutes.
  3. In a small bowl, whisk the egg yolks. Gradually whisk in about ½ cup of the hot milk mixture to temper the eggs.
  4. Pour the egg mixture back into the saucepan. Cook for 2 more minutes, whisking constantly.
  5. Remove from heat. Whisk in the lemon juice and lemon zest.
  6. Pour into serving glasses or ramekins. Refrigerate for at least 4 hours until set.
  7. Serve with fresh berries.

Why everyone loves it: It is a simple but special ending to your feast.

Pro tip from Ruby: Pair it with a few fresh berries and ricciarelli, tender Italian almond cookies, or a limoncello spritz.

30. Tahini Brownies

A dessert board brimming with Pistachio Date Cookies and these gooey chocolate brownies, accompanied by a generous swirl of creamy, nutty tahini, is just what your Labor Day party needs.

Ready in: 35 minutes
Serves: 9

What You Need:

  • ½ cup unsalted butter
  • 4 ounces dark chocolate, chopped
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ½ cup all purpose flour
  • ¼ cup cocoa powder
  • ½ teaspoon salt
  • ¼ cup tahini

How to Make It:

  1. Preheat your oven to 350°F. Line an 8×8 inch baking pan with parchment paper.
  2. In a saucepan, melt the butter and dark chocolate together over low heat, stirring until smooth. Remove from heat and let cool slightly.
  3. Whisk in the sugar, eggs, and vanilla.
  4. Add the flour, cocoa powder, and salt. Stir until just combined.
  5. Pour the batter into the prepared pan.
  6. Drop spoonfuls of tahini over the batter. Use a knife to swirl the tahini into the batter.
  7. Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out with moist crumbs.
  8. Let cool completely before cutting.

Why everyone loves it: They are gooey, chocolatey, and the tahini swirl takes them over the top.

Pro tip from Ruby: Serve with Pistachio Date Cookies for a sweet handheld treat to finish the festivities.

31. Persian Saffron Ice Cream

Delicately flavored with saffron, cardamom, and rose water, and topped with crunchy pistachios, this Persian ice cream is as aromatic as it is luxurious.

Ready in: 30 minutes plus chilling and churning
Serves: 6

What You Need:

  • 2 cups heavy cream
  • 1 cup whole milk
  • ¾ cup sugar
  • ¼ teaspoon saffron threads, crushed
  • 4 cardamom pods, crushed
  • 4 egg yolks
  • 1 teaspoon rose water
  • ¼ cup pistachios, chopped

How to Make It:

  1. In a saucepan, combine the heavy cream, milk, sugar, saffron, and cardamom pods. Heat until just simmering. Remove from heat and let steep for 30 minutes.
  2. Strain the mixture through a fine mesh sieve. Discard the cardamom pods.
  3. In a bowl, whisk the egg yolks. Gradually whisk in about ½ cup of the warm cream mixture to temper the eggs.
  4. Pour the egg mixture back into the saucepan. Cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon, about 5 minutes. Do not boil.
  5. Strain through a fine mesh sieve into a bowl. Stir in the rose water.
  6. Refrigerate until completely chilled, at least 4 hours.
  7. Churn in an ice cream maker according to the manufacturer’s instructions.
  8. Fold in the chopped pistachios. Transfer to a container and freeze until firm.

Why everyone loves it: It is aromatic, luxurious, and the prettiest dessert you will see all weekend.

Pro tip from Ruby: Serve it after a grilled feast like Joojeh Kabob or Shish Tawook.

32. Strawberry Sorbet with Rose Water

Fresh, fruity, and kissed with a hint of rose water, this strawberry sorbet is incredibly refreshing and feels like summer in every spoonful.

Ready in: 15 minutes plus freezing
Serves: 4

What You Need:

  • 1 pound fresh strawberries, hulled
  • ½ cup sugar
  • ½ cup water
  • 1 tablespoon rose water
  • 1 tablespoon lemon juice

How to Make It:

  1. In a small saucepan, combine the sugar and water. Heat until the sugar dissolves, then let cool.
  2. In a blender, combine the strawberries, simple syrup, rose water, and lemon juice. Blend until smooth.
  3. Strain through a fine mesh sieve to remove seeds.
  4. Pour into a shallow dish and freeze for 4 to 6 hours, stirring every hour to break up ice crystals, until firm.
  5. Let sit at room temperature for a few minutes before scooping.

Why everyone loves it: The flavor is light and clean, perfect for cooling off after a big barbecue.

Pro tip from Ruby: Serve it on its own, or float scoops in Strawberry Bellinis or non alcoholic Strawberry Lemonade.

33. Easy Yogurt Cake

I love an easy make ahead dessert. Simply slice and layer on a dessert tray along with other goodies, like the tahini brownies mentioned earlier.

Ready in: 1 hour
Serves: 8

What You Need:

  • 1½ cups all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup Greek yogurt
  • 1 cup sugar
  • 3 eggs
  • ½ cup olive oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • Powdered sugar for dusting

How to Make It:

  1. Preheat your oven to 350°F. Grease a 9 inch loaf pan.
  2. In a small bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, whisk together the Greek yogurt, sugar, eggs, olive oil, vanilla, and lemon zest until smooth.
  4. Add the dry ingredients to the wet ingredients and stir until just combined.
  5. Pour the batter into the prepared pan.
  6. Bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean.
  7. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  8. Dust with powdered sugar before serving.

Why everyone loves it: It is simple, moist, and perfectly sweet.

Pro tip from Ruby: Serve on a platter with fresh berries or Strawberry Compote and honey nearby so people can dress it up as they like.

34. Two Ingredient Lemon Sorbet

Bright, tart, and ice cold. This lemon sorbet is a zesty way to cap off a Labor Day feast, especially when you are craving something refreshing.

Ready in: 5 minutes plus freezing
Serves: 4

What You Need:

  • 2 cups fresh lemon juice
  • 1 cup sugar
  • 1 cup water
  • Lemon zest for garnish

How to Make It:

  1. In a saucepan, combine the sugar and water. Heat until the sugar dissolves, then let cool completely.
  2. Stir in the lemon juice.
  3. Pour into a shallow dish and freeze for 4 to 6 hours, stirring every hour to break up ice crystals, until firm.
  4. Scoop into bowls and garnish with lemon zest.

Why everyone loves it: It is bright, tart, and incredibly refreshing.

Pro tip from Ruby: Add some sparkling wine to make a sgroppino, a classic Venetian cocktail that is a delightfully grown up take on a slushy.

Extras, Appetizers and Add ons

It is always nice to have something light and colorful to nibble on throughout the day. These Mediterranean dips and appetizers are easy to put together and guaranteed to impress.

35. Cooling Cucumber Salsa

Bright, crisp, and a little unexpected, this cucumber salsa is a refreshing twist on the classic. It is crunchy, cooling, and delicious with pita chips or spooned over grilled chicken.

Ready in: 15 minutes
Serves: 4

What You Need:

  • 1 English cucumber, finely diced
  • ½ red onion, finely chopped
  • 1 jalapeño, seeded and minced
  • ¼ cup fresh cilantro, chopped
  • 2 tablespoons fresh mint, chopped
  • Juice of 2 limes
  • 2 tablespoons olive oil
  • ½ teaspoon salt

How to Make It:

  1. In a bowl, combine the cucumber, red onion, jalapeño, cilantro, and mint.
  2. Add the lime juice, olive oil, and salt. Stir well.
  3. Let sit for 10 minutes before serving to allow the flavors to meld.
  4. Serve with pita chips or as a topping for grilled chicken or fish.

Why everyone loves it: It is crunchy, cooling, and refreshing.

Pro tip from Ruby: Want some guac too? Try my Mediterranean version.

36. Grilled Halloumi with Blistered Cherry Tomatoes and Honey Rosemary Glaze

Halloumi cheese is made for grilling. It turns smoky and crispy on the outside while staying soft inside. Its salty, creamy flavor is a perfect party paired with juicy cherry tomatoes.

Ready in: 20 minutes
Serves: 4

What You Need:

  • 8 ounces halloumi cheese, sliced into ½ inch thick slabs
  • 2 cups cherry tomatoes
  • 2 tablespoons olive oil
  • For the honey rosemary glaze:
  • 2 tablespoons honey
  • 1 tablespoon olive oil
  • 1 teaspoon fresh rosemary, chopped
  • Fresh rosemary for garnish

How to Make It:

  1. Preheat your grill to medium high heat.
  2. In a small bowl, whisk together the honey, olive oil, and chopped rosemary.
  3. Toss the cherry tomatoes with 1 tablespoon of olive oil.
  4. Grill the halloumi for 2 to 3 minutes per side, until grill marks appear and the cheese is soft.
  5. In a grill basket or skillet, grill the cherry tomatoes until blistered, about 3 to 4 minutes.
  6. Arrange the grilled halloumi on a platter. Top with blistered tomatoes.
  7. Drizzle with the honey rosemary glaze. Garnish with fresh rosemary.

Why everyone loves it: It is salty, creamy, and sweet all at once.

Pro tip from Ruby: Serve it with Herby Freekeh Salad with Fresh Veggies and Pomegranate Dressing or simply add Grilled Vegetables for a vegetarian Mediterranean barbecue.

37. Cilantro Lime Shrimp

This easy cilantro lime shrimp recipe is an absolute game changer. The secret to the juicy texture and incredible flavor is roasted garlic sauce.

Ready in: 20 minutes
Serves: 4

What You Need:

  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 4 garlic cloves, minced
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Juice of 2 limes
  • ¼ cup fresh cilantro, chopped
  • Lime wedges for serving

How to Make It:

  1. In a bowl, combine the shrimp, olive oil, garlic, cumin, salt, pepper, and lime juice. Toss to coat.
  2. Heat a large skillet over medium high heat. Add the shrimp in a single layer.
  3. Cook for 2 to 3 minutes per side, until pink and opaque.
  4. Remove from heat and stir in the fresh cilantro.
  5. Serve immediately with lime wedges.

Why everyone loves it: Think zesty citrus, a bold amount of garlic, and a hint of spice, all coming together in just 20 minutes.

Pro tip from Ruby: Serve as an appetizer or over rice for a light meal.

38. Tirokafteri

Dress up your vegetable tray with Greek salad skewers and dips from around the world. Tirokafteri only takes 10 minutes to make and adds a pop of color to your table.

Ready in: 10 minutes
Serves: 6

What You Need:

  • 8 ounces feta cheese
  • ¼ cup olive oil
  • 2 roasted red peppers, jarred
  • 1 to 2 red chili peppers, or 1 teaspoon red pepper flakes
  • 1 tablespoon red wine vinegar
  • Fresh parsley for garnish
  • Pita bread and vegetables for serving

How to Make It:

  1. In a food processor, combine the feta, olive oil, roasted red peppers, chili peppers, and red wine vinegar.
  2. Pulse until smooth and creamy.
  3. Transfer to a bowl. Garnish with fresh parsley and a drizzle of olive oil.
  4. Serve with pita bread and fresh vegetables.

Why everyone loves it: It is spicy, creamy, and tangy.

Pro tip from Ruby: Serve alongside cooling tzatziki sauce, hummus, and Turkish Ezme for a feast of flavors.

39. Shrimp Ceviche

Bright, tangy, and beautifully chilled, this shrimp ceviche is like a splash of sunshine. Sharp lime, crisp veggies, and juicy shrimp all come together in a cool, refreshing mixture.

Ready in: 20 minutes plus marinating time
Serves: 4

What You Need:

  • 1 pound large shrimp, peeled, deveined, and chopped
  • 1 cup fresh lime juice
  • 1 cup fresh lemon juice
  • 1 cucumber, finely diced
  • 1 tomato, finely diced
  • ½ red onion, finely chopped
  • 1 jalapeño, seeded and minced
  • ¼ cup fresh cilantro, chopped
  • ½ teaspoon salt
  • Tortilla chips or tostadas for serving

How to Make It:

  1. In a glass bowl, combine the chopped shrimp with the lime and lemon juice. The shrimp should be completely submerged.
  2. Cover and refrigerate for 30 to 45 minutes, until the shrimp are opaque and firm.
  3. Drain the shrimp, reserving a little of the citrus juice.
  4. In a bowl, combine the shrimp, cucumber, tomato, red onion, jalapeño, cilantro, salt, and a splash of the reserved citrus juice.
  5. Stir gently. Refrigerate for another 15 minutes.
  6. Serve chilled with tortilla chips or tostadas.

Why everyone loves it: It is perfect Labor Day food because you need to make it ahead of time.

Pro tip from Ruby: Just make sure to save some fridge space for a pitcher of Watermelon Sangria to go with it.

40. Prosciutto e Melone

Sweet melon and salty prosciutto are the ultimate summer duo. No cooking required. It is light, elegant, and always a hit.

Ready in: 10 minutes
Serves: 4

What You Need:

  • 1 ripe cantaloupe or honeydew melon
  • 8 ounces prosciutto, thinly sliced
  • Fresh mint leaves for garnish
  • Freshly ground black pepper

How to Make It:

  1. Cut the melon in half, remove the seeds, and slice into wedges or cubes.
  2. Remove the rind from each wedge.
  3. Wrap each melon piece with a slice of prosciutto.
  4. Arrange on a platter. Garnish with fresh mint and a sprinkle of black pepper.
  5. Serve immediately.

Why everyone loves it: It is light, elegant, and always a hit.

Pro tip from Ruby: Pair with antipasto skewers and Aperol spritzes for an easy Italian inspired starter.

Conclusion

I hope these Labor Day recipes help you send summer off with a delicious bang. From crowd pleasing mains and colorful sides to refreshing desserts and easy appetizers, there is something here for every kind of gathering.

Whether you are firing up the grill, heading to a picnic, or just enjoying a quiet day at home, these dishes capture the bright, sunny flavors of the season.

Happy Labor Day and happy cooking.

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