Grill & Chill: Juicy Summer Recipes with Peaches, Tomatoes & Herbs

Simple Summer Recipes for Hot Days and Peak Season Produce

July is one of the most vibrant times at the farm stand. The tomatoes are full of flavor, the sweet corn is ready to go, and peaches are hanging heavy on the trees. If you’re visiting our Lebanon CT farm this month, there’s a good chance you’ll leave with a bag full of Connecticut summer fruit, ripe vegetables, and fresh-picked herbs.

Whether you’re cooking over the grill or keeping it cool in the kitchen, these recipes make the most of what’s in season—especially if you're searching for inspiration from a Connecticut peach farm or looking to experience true farm-to-table Connecticut cooking at home.

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🥗 Grilled Peach & Tomato Salad with Basil Vinaigrette

This juicy salad is all about balancing smoky, sweet, and fresh flavors. Grilling the peaches adds a little depth without making things heavy.

Ingredients:

• 2 ripe peaches, halved and pitted

• 1 pint cherry tomatoes, halved

• ¼ cup fresh basil leaves

• 1 tbsp olive oil

• 1 tbsp apple cider vinegar

• Salt & pepper

Directions:Grill peach halves cut-side-down on medium heat for 3–4 minutes until lightly charred. Let cool slightly, then slice.

In a large bowl, combine sliced peaches and tomatoes. Whisk together oil, vinegar, salt, and pepper, then toss with the fruit. Tear basil leaves and sprinkle on top.

Serving size: Serves 2–3

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🌽 Sweet Corn & Cucumber Salad with Dill and Lemon

No stove, no problem. This salad is light, bright, and perfect for the hottest days.

Ingredients:

• 2 ears of fresh corn, cooked and kernels cut off

• 1 cucumber, thinly sliced

• 1 tbsp chopped fresh dill

• Juice of ½ lemon

• 1 tbsp olive oil

• Salt & pepper

Directions:In a bowl, combine corn, cucumber, and dill. Drizzle with lemon juice and olive oil. Season to taste. Chill before serving for best flavor.

Serving size: Serves 2–4

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🍑 Grilled Stone Fruit Skewers with Honey-Lime Glaze

This dessert (or snack) is flexible—use peaches, nectarines, or plums.

Ingredients:

• 2 peaches or nectarines, cut into thick slices

• 1 tbsp honey

• Juice of ½ lime

• Optional: fresh mint, yogurt, or vanilla ice cream for serving

Directions:Thread fruit slices onto skewers. Grill over medium heat for 2–3 minutes per side. In a small bowl, mix honey and lime juice. Drizzle over grilled fruit and top with chopped mint.

Serve on their own or with a scoop of yogurt or ice cream.

Serving size: Serves 2

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🫙 Small-Batch Preserving Tip: Freeze Peach Slices for Later

Fresh peaches are amazing now, but freezing them means you can enjoy the flavor well into winter.

To freeze peaches:Peel and slice ripe peaches. Lay slices flat on a parchment-lined tray and freeze until solid. Then transfer to a freezer bag or container. Add a little lemon juice before freezing to preserve color. Use them later in smoothies, baked goods, or crisps.

You can also blend basil into olive oil and freeze it in ice cube trays—handy for soups and sautés when summer is long gone.

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Whether you’re planning a picnic, grilling dinner outside, or just picking up produce from a Connecticut farm stand, July is the time to eat well and keep things simple. If you’re looking for the best Connecticut orchards or exploring local Connecticut produce, we hope you’ll make us part of your summer.

Tag us in your creations (#GrillnChillLSO), and let us know in the comments—what’s your favorite way to enjoy summer fruit? We’d love to hear what you're making!