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Well, friends, here we are: the last long weekend of summer.
Labor Day weekend always seems to sneak up on me. One minute I’m planting tomatoes, and the next I’m staring at the calendar, wondering where the last three months went. But if summer has to wind down, and I suppose it must, I can’t think of a better way to send it off than with good food, good friends, and one last, glorious gathering in the backyard.
The beauty of a Labor Day cookout is that it doesn’t have to be fussy. In fact, it shouldn’t be. It’s a weekend for relaxing, not for toiling away in a hot kitchen while everyone else is out there enjoying the day. So if you’re wondering what to cook on Labor Day weekend, I’ve pulled together a full menu of my warm-weather favorites: a couple of easy appetizers, a trio of make-ahead salads and sides, three grill-friendly mains to suit every appetite, and two desserts.
Mix and match to build your own spread, or make the whole menu. Either way, here’s to one more beautiful summer weekend, sent off in delicious style.
Appetizers to Pass Around
Easy Peach Crostini
Is there anything prettier than a peach at the tail end of summer? These little crostini let those last sweet peaches shine. I pile crisp toasted baguette slices with creamy chèvre, a drizzle of balsamic glaze, a slice of ripe peach, and a few ribbons of fresh basil. They look like you fussed, but they come together in minutes. My very favorite kind of appetizer.
Whipped Feta Appetizer
This one has earned its place at more of my gatherings than I can count. Tangy feta gets whipped together with Greek yogurt and a splash of olive juice until it’s light and fluffy, then stirred through with chopped kalamata olives. Spread it on your favorite crackers or crisps and watch it disappear. I’ve honestly never had a bit of it left over.
Make-Ahead Salads and Sides
The secret to a relaxed cookout? Do as much as you can the day before. Every one of these travels well and can be made ahead, so all you’ll have to do is pull them from the refrigerator when it’s time to eat.
Antipasto Pasta Salad
No cookout is complete without a big bowl of pasta salad, and this is the one I reach for. It’s Italy in a bowl. Bow tie pasta tossed with spicy salami, briny olives, creamy mozzarella pearls, sweet roasted red peppers, and fresh tomatoes, all pulled together with a bright, robust homemade Italian dressing.
Cherry Tomato and Basil Salad
Early September is peak tomato season, and this simple salad is one of the best ways I know to celebrate it. Sweet cherry tomatoes, fragrant ribbons of fresh basil, and a little sharp red onion, tossed in a light, tangy dressing. Just a handful of ingredients, and pure summer in every bite. If you grow your own tomatoes, so much the better.
Stone Fruit Salad with Honey Lime Dressing
When peaches, nectarines, apricots, and cherries are all at their peak, I can’t resist tumbling them together into this bright, refreshing salad. A simple honey-lime dressing and a few torn mint leaves are all it needs. It’s lovely alongside anything off the grill, and thanks to that dressing, it won’t go mushy the way fruit salad sometimes does, which makes it a wonderful one to prep ahead.
Main Dishes for Your Cookout
Here’s where you get to choose your own adventure. Whether your crowd leans toward beef, fish, or poultry, there’s a grill-friendly main here to make them happy. And no reason you can’t offer all three.
The Meat: Steakhouse-Worthy Marinated Tri Tip Steak
If you’re feeding a hungry crowd, this is your centerpiece. Tri tip is a wonderfully flavorful cut, and a good long soak in my savory marinade makes it every bit as tender and delicious as the steak you’d order at a fifty-dollar-a-plate steakhouse. Slice it thin against the grain and watch it vanish. It might just be the perfect entrée for your Labor Day cookout. I recommend pairing with my chimichurri recipe.
The Fish: Grilled Cedar Plank Salmon
If I could only make one thing on this whole list, it might be this. Cedar plank salmon is sweet, savory, and just a touch smoky from the wood, and it calls for only five ingredients – salt and pepper included. Just remember to soak your plank for at least an hour before it goes on the grill (four hours is even better), unless you’re aiming for flambéed salmon!
The Chicken: Asian Chicken Skewers with Peanut Dipping Sauce
Eating dinner off a stick is just plain fun, don’t you think? These skewers are a longtime favorite in my house. It’s comprised of tender chicken, marinated and grilled, with a creamy peanut sauce served alongside for dipping. They’re happy served hot or cold, which makes them a dream for entertaining.
Something Sweet: Desserts!
Choose-Your-Fruit Shortcake Board
For a dessert that feels like a celebration, set out a shortcake board and let everyone build their own. Tender homemade shortcakes, a big bowl of real whipped cream, and whatever fruit looks gorgeous at the market – berries, peaches, take your pick. It’s interactive, it’s beautiful, and it’s exactly the kind of dessert to send off summer.
Gluten-Free Peach Crumble
Warm, cinnamon-kissed fruit tucked under a crunchy, buttery oat-and-nut topping – and because it happens to be gluten-free, every single guest at the table can dig in. I’ve served it to mixed crowds of gluten-lovers and gluten-avoiders alike, and every last bowl came back scraped clean.
However you fill your plate this weekend, I hope it’s a good one, full of sunshine, laughter, and the people you love best. Happy cooking, friends, and happy Labor Day!
