There's An App For That: 6 Easy Summer Appetizer Recipes With 5-Star Ingredients
From hors d'oeuvres in France to veggies in Greece, cultures all over the world have been adding foods to go with the main course for ages. Salads, dips, and more make flavorful additions to any meal.
If you're looking for delicious appetizers for a crowd or sides for a BBQ dinner, look no further! Thanks to these favorite appetizer and side ideas from our readers, we've got 6 easy summer sides featuring best-selling global fair trade spices and oils.
Jen's Easy Summer HummusEveryone's favorite summer dip comes from the Middle East. It's a great make ahead summer appetizer, and pairs well with veggies, wraps, and sandwiches of all kinds. This simple summer recipe for classic hummus from Jen in Pennsylvania features our Organic Extra Virgin Olive Oil from Israel. It tastes good, looks good, and it's a vegan-friendly recipe!
- 1 can of chickpeas, drained and rinsed
- 1/3c. Organic Olive Oil
- 1 Tbsp. tahini
- 1 tsp. cumin
- 1 clove garlic, minced
- 1/2 tsp. salt (or more to taste)
Place all ingredients in a food processor or blender. Process for 1-2 minutes until smooth. Enjoy with your favorite organic vegetables, crackers or pita chips!
Wendy's Summer Black Bean & Corn Salsa
Another vegan-friendly dish, this fresh summer recipe for salsa from Wendy in Virginia is made with tons of veggies and delicious Lemon-Infused Olive Oil from the West Bank. This homemade salsa is packed with protein, fiber, calcium, and iron, and is part of a healthy summer dinner! Enjoy it with chips or on grilled fish tacos.
- 1 can black beans, drained
- 1 can of sweet corn (drained) or approx. 2 1/2 c. fresh sweet corn kernels
- 1 c. chopped red onion
- 1/2 c. chopped fresh cilantro
- 1 c. chopped red bell pepper
- 1 Tbsp. finely chopped jalapeño (optional)
- 2 tsp. Lemon Olive Oil
- 2 tsp. ground cumin
- Juice from 1-2 limes
- Salt & pepper to taste
- 1-2 Roma tomatoes
- 1 chopped avocado
Place beans and corn in large bowl. Finely chop onion, cilantro, bell pepper, and jalapeno and combine with bean and corn mixture. Add lemon-infused olive oil. Squeeze lime juice into bowl. Add cumin and salt and pepper to taste. Combine all ingredients. Chop and add avocado and tomatoes when ready to serve.
Greg's Lemony Summer Salad
This tart and tangy fresh summer twist on a classic salad from Greg in Wisconsin also features our Lemon-Infused Olive Oil, and is the perfect way to stay cool on a hot summer day. It makes a great light summer dinner, or you can serve with a grilled entrée!
- 3 Tbsp. lemon juice or the juice of one medium lemon
- 1 tsp. lemon zest
- 2 Tbsp. Lemon-Infused Olive Oil
- 2 fennel bulbs, sliced into two-inch strips
- 2 Tbsp. grated parmesan cheese
In a large bowl, whisk together the lemon juice, lemon zest, lemon-infused olive oil, a pinch of salt, and 1 Tbsp. of water. Add the fennel strips to the bowl and toss well. Sprinkle with parmesan cheese and toss again. Chill and serve. Serves 8.
Sabrina's Za'atar Egg SaladSabrina from New York adds our Traditional Za'atar Mix--a Middle Eastern spice blend--from Israel to give this traditional dish a global twist. Also great for lunch or a light summer dinner!
- 4 eggs
- 1/4 c. mayonnaise
- 1 tsp. ground mustard
- Salt and pepper to taste
- 1 tsp. Za'atar Mix
- 3 chives, chopped
- 1 rib of celery, chopped
- 1 tsp fresh dill
Place eggs in a saucepan and cover with water. Uncovered and over high heat, bring water to a rolling boil, then cover and remove from heat. Let eggs stand for 15-17 minutes. Remove the eggs and place them in a bowl of ice water until cool enough to peel. Crack the egg on a flat surface at the wider end, then peel. Cut the eggs in half, remove and set aside the yolks, and then chop the whites into small bite sized pieces. In a separate bowl, mash the yolks and add mayonnaise. Mix well. Add ground mustard, salt & pepper to taste, and Za'atar Mix until smooth and creamy. Add chopped vegetables and dill and stir into the mixture. Add chopped egg whites and stir well. Serve on potato bread, over lettuce, or by itself. Top with a sprinkle of Za'atar Mix if serving open-faced or alone. Makes approximately two servings.
Colleen's Za'atar Veggies
Veggies of all kinds are enjoyed all over the world. They're good for you and incredibly delicious. Colleen from Ohio uses our Traditional Za'atar Mix in this super easy summer dinner recipe, which is a great complement to grilled chicken.
- Fresh vegetables of your choice
- 1/4 Tbsp. butter
- 1 tsp. Za'atar Mix
- Salt & pepper to taste
Prepare fresh vegetables as desired. While vegetables are hot, add butter,Za'atar Mix, salt, and pepper to individual servings. Mix and enjoy!
Emily's Roasted Za'atar Veggies
Emily from Wisconsin has a different (but equally delicious) way of preparing Za'atar Veggies!
- 4-5 cups chopped vegetables of choice (zucchini, eggplant, sweet potato, bell peppers, and cauliflower work great!)
- 1/4 c. Za'atar Mix
- 2 tsp. salt
- 4 oz. crumbled feta or goat cheese
Preheat grill or oven to 425°F. Line a large sheet pan with parchment paper. In a small bowl, combine the oil, Za'atar Mix, and salt and whisk to blend. Spread the chopped vegetables on the prepared pan and pour the oil mixture over top. Toss gently with a slotted spoon to coat thoroughly. Place on the grill or the lower rack of the oven and roast for 25-30 minutes, stirring halfway through. Place vegetables in serving bowl and top with crumbled cheese, if desired.
Do you have more easy summer appetizer recipes you'd like to share? Email us at firstname.lastname@example.org!
For delicious main courses, check out some easy grill meal recipes.
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