What to Make in August: Rainbow Tomato Bruschetta, Spicy Soba Noodles, and More

This is the salad to make with tomatoes from the farmers’ market or your backyard, ideally when they’re still warm from the sun. The surprise is the easy homemade cheese.

Wild rice and black quinoa (the quinoa fried until crunchy) form a backdrop for colorful greens and salmon.

Toast the baguette slices up to one day ahead; cool, wrap airtight, and store at room temperature. Prepare tomatoes up to one hour ahead; cover and let stand at room temperature.

For extra-crispy meatballs, roll them in panko before pan-frying; you’ll need a little more oil.

Quick, delicious, and pretty, too, this salad is nice for a special warm-weather luncheon.

We’ve balanced sweet corn and rich cream here with earthy cumin and a splash of bright Champagne vinegar. You can make the soup a day ahead and chill. Also chill six small, wide bowls for serving, to keep the soup cold.

The perfect plate of appetizers: grilled veggies, hummus, chips, and olives. It might even make for a nice light dinner, too, if you aren’t hungry.

This light salad, based on one our reader had while vacationing in Germany, is great alongside grilled meat or fish. Squeezing out excess liquid from the fruit and vegetables keeps the salad from getting watery.

Sweet corn only gets better smeared with one of these easy, flavorful toppings. Each makes enough for four ears of corn.

We lightened up this pasta salad by replacing the usual mayonnaise dressing with Greek-style low-fat yogurt, which has been strained so that it’s thick and rich-tasting.

Because rainbow trout is dense, with a fair amount of oil in the flesh, it’s less likely to stick to the grill than other fish.

This vegetarian-friendly dish is a great way to incorporate in-season zucchini. And it manages to feel light, yet satiating at the same time.

Serve these noodle bowls warm, at room temperature, or even chilled.

Salty halloumi cheese acts like a seasoning for the grilled steak. If you’d like a greener, more saladlike dish, use whole mint and oregano leaves.

A quick turn on the grill brings extra summer flavor to this riff on classic Italian bread salad.

Try this twist on the classic burger. The addition of shredded zucchini make the patty extra juicy.

Use up all of your farmers market veggies for this pasta.

This recipe is proof that grilled chicken doesn’t have to be boring.

The hot paprika adds a little kick to this dish, but feel free to substitute sweet paprika for a milder version.

You can find most of the ingredients for these quick and delicious sandwiches pre-prepped at the grocery store.

Rose water brings out the floral quality in nectarines (who knew they’re in the same botanical family?). For the creamiest texture, serve this the same day it’s made.

Showcase fresh blueberries in this classic, lattice-topped blueberry pie recipe featuring a tender homemade pie crust.

Savor those in-season berries by simmering them and pouring over light, fluffy pavlovas.

We love how easy it is to put this delicious pie together (you probably have most of the ingredients in your pantry already).

At the farmers’ market, look for deep red late-summer raspberries, artisanal ricotta cheese (if available), and pistachios. For the silkiest texture, use a ricotta that contains no gums, pectin, or other stabilizers. (Standard grocery-store ricotta isn’t as smooth, but still tastes good.)