The Best Things to Eat Right Now (Because July Produce Is Peaking)

Madison
Jul 23
6 min read

If there’s ever a month to eat with the seasons, July is it. This is peak produce perfection—when the tomatoes are finally worth slicing, corn actually tastes like something, and peaches can (and should) be the star of dinner and dessert.

Markets are overflowing, your fridge is begging for some fresh color, and your taste buds are ready for something that didn’t come from a box in the freezer. Let’s talk about the ingredients that shine brightest this month—and exactly what to cook, sip, and snack on while the sun’s high and the flavors are loud.

Tomatoes

July tomatoes need little more than a sprinkle of salt—but we won’t stop there.

Heirloom Tomato Tart – Puff pastry + Dijon mustard + a riot of tomato colors, finished with thyme and sea salt. Ideal for brunch or a light lunch.
Panzanella Salad – A Tuscan classic with cubes of crusty bread, juicy tomatoes, red onion, cucumber, and vinaigrette. Let it sit. Let it soak. Let it blow your mind.
Tomato Toast with Ricotta + Hot Honey. Toast good bread (we’re not doing basic sandwich slices here), spread with whipped ricotta, pile on thick tomato slices, drizzle with hot honey, and hit with flaky salt.
Caprese, but chaotic. Swap mozzarella for burrata, add grilled nectarines or peaches, toss in fresh basil, and drizzle balsamic glaze.
Tomato Confit – Slow-roast cherry tomatoes in olive oil with garlic and herbs. Spoon it over ricotta toast, grilled fish, or pasta.
Fresh Tomato Bloody Mary – Blend ripe tomatoes with lemon juice, Worcestershire, horseradish, and vodka for a version that makes bottled mix seem criminal.

Corn

Sweet, sunny, and just begging for a butter bath.

Grilled Corn with Chili-Lime Butter – Charred ears brushed with softened butter mixed with chili powder, lime zest, and a pinch of smoked salt.
Elote-ish Corn Ribs. Cut corn into quarters lengthwise, toss with mayo, chili powder, cotija, lime. Roast or grill until charred. Everyone will think you're a culinary genius (you are).

Corn + Zucchini Fritters. They're crispy, they're golden, and they somehow taste better when eaten poolside with sour cream.
Corn and Cheddar Soufflé – A little elegant, a lot satisfying, and surprisingly manageable. Serve with a green salad and call it dinner.
Sweet Corn Risotto – Stir in fresh kernels at the end so they stay crisp and juicy. Finish with a squeeze of lemon and lots of Parm.
Corn + Coconut Milk Cocktail – Inspired by Filipino maíz con hielo, this refreshing drink combines corn, coconut milk, crushed ice, and a hint of vanilla.

Peaches

If your hands aren’t sticky by the end of it, you’re doing it wrong.

Peach and Prosciutto Flatbread – Thin crust, creamy cheese, torn prosciutto, and grilled peach slices. Top with arugula and a drizzle of honey.
Grilled Peach + Burrata Salad. Char peach halves, place them over arugula, add burrata (again, because duh), toss in some crushed pistachios. Drizzle with honey and balsamic.
Spiced Peach Chutney – Simmer peaches with ginger, vinegar, and warm spices. Perfect with grilled pork, cheese boards, or slathered on sandwiches.
Buttermilk Peach Ice Cream – Tart, creamy, and exactly what your backyard needs.
White Peach Sangria – With sauvignon blanc, elderflower liqueur, basil, and sliced stone fruit. Chill it hard.

Berries (Blueberries, Raspberries, Blackberries)

If you’re not popping blueberries like popcorn or snacking on blackberries straight from the fridge, you need a berry intervention.

Berry Shortcake Board. Think snack board, but sweet. Biscuits, whipped cream, berries, maybe a scoop of lemon curd or honey butter. It's dessert, it's dinner, it's whatever you need it to be.
Frozen Berry Yogurt Bark. Greek yogurt + honey + mixed berries + a sprinkle of granola. Freeze, break into shards, pretend it’s healthy (it actually is).

Berry Clafoutis – A French countryside dessert that feels fancy but comes together in one bowl. Serve warm with cream or yogurt.
Summer Berry Pavlova – Crisp meringue shell, whipped cream, fresh berries. Looks impressive, tastes like a cloud.
Blueberry Balsamic Reduction – Drizzle over grilled meats, roasted vegetables, or even vanilla ice cream.
Raspberry Mint Smash – Muddle raspberries and mint with lemon juice and top with sparkling water or gin.

Basil

This little herb is ready to be more than a garnish.

Basil Limeade. Muddle basil with lime and sugar, top with sparkling water (or gin, we’re not judging). It’s a mocktail/cocktail with main character energy.
Strawberry Basil Bruschetta. Sounds weird, tastes like a fancy garden party in your mouth. Toasted baguette, goat cheese, strawberries, basil, balsamic drizzle.

Sweet Corn + Basil Soup – Served warm or chilled. Finish with a swirl of cream and a grind of black pepper.
Strawberry Basil Compote – Spoon it over pancakes, ice cream, or toast. Add a bit of black pepper to surprise your guests (in a good way).
Basil-Infused Simple Syrup – Use it in lemonade, cocktails, or even over fresh melon.
Green Basil Gimlet – A summery, herbaceous spin on the classic. Basil, lime, gin—shake, strain, repeat.

Watermelon

Crisp, hydrating, and shockingly versatile.

Watermelon and Feta Salad – Toss with mint, cucumber, and a squeeze of lime. Add chili flakes for heat.
Watermelon Gazpacho – Blend with tomato, cucumber, and red pepper for a sweet-savory chilled soup.

Grilled Watermelon Steaks – Yes, really. Charred for smokiness, topped with goat cheese and balsamic glaze.
Watermelon Slush with Mint and Lime – Blend frozen watermelon cubes with lime juice, mint, and a splash of rum or sparkling water.

Cucumbers

Cool, crisp, and the unsung hero of summer.

Cucumber Yogurt Dip (Tzatziki-ish) – Grated cucumber, Greek yogurt, garlic, lemon. Serve with grilled meats or pita chips.
Quick Pickled Cucumbers – Add to sandwiches, salads, or snack straight from the jar.

Cold Cucumber Noodles – Tossed with sesame oil, rice vinegar, and chili crisp. Top with scallions and toasted sesame seeds.
Cucumber Gin Cooler – Muddle with lime and mint, add gin and soda, and sip until the sun goes down.

Melons (Cantaloupe, Honeydew)

These guys don’t get enough love. Let’s change that.

Melon + Prosciutto Skewers – Sweet, salty, and perfect for a no-cook appetizer.
Chilled Melon Soup – Puree with coconut milk, ginger, and a touch of honey. Garnish with mint.

Melon + Mozzarella Salad – A refreshing riff on Caprese with a drizzle of aged balsamic.
Frozen Melon Daiquiri – Blend melon chunks with lime, rum, and crushed ice. Summer in a glass.

Eggplant

Glossy, dramatic, and ready to soak up all the flavor.

Grilled Eggplant with Tahini + Pomegranate – Sliced thick, grilled until smoky, drizzled with tahini and sprinkled with pomegranate seeds and herbs.
Eggplant Caponata – A Sicilian relish with sweet and sour vibes. Serve on crostini or alongside grilled fish.

Charred Eggplant Dip (Baba Ghanoush-ish) – Blended with lemon, garlic, olive oil, and tahini. Smoky, creamy, perfect with pita or veggies.
Eggplant Involtini – Thin slices rolled up with ricotta, baked in tomato sauce. Comfort food without the heaviness.

Green Beans

Fresh, crisp, and way better than the canned stuff you avoided as a kid.

Green Beans with Brown Butter + Almonds – A simple sauté with big payoff. Toasty, nutty, and a little addictive.

Blistered Green Bean Salad – Tossed with cherry tomatoes, feta, dill, and a red wine vinaigrette.
Sichuan-Style Dry-Fried Beans – Spicy, garlicky, and deeply savory. Serve with rice or eat them all before dinner’s even ready.

Zucchini + Summer Squash

Abundant, adaptable, and unfairly maligned—zucchini just needs the right treatment.

Zucchini Carpaccio – Shaved thin, dressed with lemon juice, olive oil, sea salt, and Parm. Elegant and effortless.
Grilled Zucchini Flatbread – Layered on naan with herbed cheese and chili oil. Great with rosé.

Zucchini Fritters with Herbed Yogurt – Golden and crisp with a creamy dip on the side. Great hot or at room temp.
Chocolate Zucchini Bread – Moist, fudgy, and sneakily vegetable-rich. Breakfast or dessert? Yes.

Stone Fruits (Plums, Cherries, Apricots, Nectarines)

Sticky, sweet, tart, and ready for their close-up.

Roasted Plums with Vanilla + Honey – Warm and jammy, especially good with Greek yogurt or ice cream.
Cherry and Almond Galette – Rustic, juicy, and just the right amount of messy.

Apricot Glazed Chicken – Sticky, golden, and surprisingly simple. Serve with couscous or rice.
Nectarine and Arugula Salad – With toasted hazelnuts, goat cheese, and a Champagne vinaigrette.

Fresh Herbs (Beyond Basil)

Herbs are more than a finishing touch—they’re July’s secret ingredient.

Minted Snap Peas – Toss raw sugar snap peas with mint, lemon, and a little flaky salt. Add feta if you’re feeling fancy.

herbs, rosemary, sage, dill, parsley, mint

Cilantro-Lime Slaw – Bright, crunchy, and the perfect topping for grilled tacos.
Chive + Dill Deviled Eggs – A retro favorite that feels fresh again.
Parsley Salsa Verde – Blended with capers, anchovies, garlic, and olive oil. Spoon it on grilled meats, fish, or roasted veggies.

Leafy Greens (But Make It Summer)

Lighter, brighter, and built for warm weather.

Little Gem Lettuce Wedges – With buttermilk dressing, cherry tomatoes, and crispy shallots. Like a Cobb salad’s cooler cousin.
Grilled Romaine Caesar – The char adds depth, and the homemade dressing seals the deal.
Chard + Ricotta Stuffed Shells – A hearty-but-summery baked dish that works as a vegetarian main.
Summer Greens Smoothie – With kale or spinach, pineapple, banana, and mint. Fresh and vibrant without tasting like lawn clippings.

Eat the Month While It’s Hot

You don’t need to turn on the oven (much) or master complicated techniques to eat well in July. Just grab what’s ripe, pair a few flavors thoughtfully, and let the ingredients do most of the work. This is the rare moment when less effort really does taste better.

And if you’ve got a chilled glass in one hand while you’re doing it? Even better!