Recipes ยท โ๏ธ Summer
The easiest late-summer supper outdoors
A colourful, low-effort dinner made for the last warm evenings.
Serves 4 ยท 40 min ยท 4 min read

This is the supper for the evening you didn't plan. Everything goes on one tray or one grill, it carries outside in a single trip, and it is finished with your hands rather than a recipe.
Ingredients
- 4 corn on the cob, husks off
- 600g ripe tomatoes, whatever's cheapest and reddest
- 1 ball of mozzarella or 200g feta
- 4 flatbreads or one large sourdough
- 1 small red onion, sliced paper-thin
- A handful of basil, plus mint if you have it
- Olive oil, red wine vinegar, flaky salt
- Optional: 8 sausages or 4 chicken thighs for the grill
Method
- Slice the onion and drop it into a splash of vinegar with a pinch of salt. Leave it โ it pickles while you do everything else.
- Get the grill or a griddle pan properly hot. Corn straight on, turning every couple of minutes, 10โ12 minutes until blistered in patches.
- Meanwhile tear the tomatoes (don't slice โ torn edges hold dressing) into a wide bowl. Salt them and leave five minutes so they make their own juice.
- Add the drained onion, a good glug of oil, the torn cheese and most of the herbs. Don't stir much.
- Warm the flatbreads on the grill for 30 seconds a side. If you're cooking meat, it goes on now while the corn rests.
- Butter and salt the corn. Put everything in the middle of the table and let people build their own.
To serve
The tomato juice at the bottom of the bowl is the best part โ that's what the last flatbread is for.
Seasonal twist
In the first cool week of September, swap half the tomatoes for roasted peppers and add a spoon of harissa to the dressing. Same supper, a jumper's worth warmer.
Make it yours
Kept ideas live in My Keeps, keep their category and season, and can be planned, lived and remembered later.
My SZN editorial inspiration โ our own seasonal idea, not a listing for a verified external event.
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