29 No-Cook Dinners for a Summer Heat Wave
No-cook dinners are a crucial category come summer, especially during a heat wave, when not even a cold shower will cool you down. You need sustenance that won’t add heat to your indoor environment, something that soothes without asking too much of you. Think summer salad recipes that use up all the beautiful produce you just splurged on at the farmers market, like a smashed zucchini number and a classic caprese to show off those tomatoes. When the last thing you want to do is turn on your stove or oven, a fresh and herby sandwich might be just the ticket or a tall glass of gloriously green gazpacho. And while you can certainly mix and match from this lineup to create a multicourse affair, there are also those nights when a platter of veggies and dip can pass for dinner. Sometimes cooking like a pro means not cooking at all. Let these easy no-cook meals be your cool-down, fill-up strategy.
Photograph by Isa Zapata, Food Styling by Kat Boytsova, Prop Styling by Gerri K. Williams1/29Crunchy and Bright Greek Salad
To turn this salad into a complete dinner, just pick your protein of choice: hot-smoked salmon, jarred beans, canned tuna, store-bought hard-boiled eggs. All would work well here.
Photo by Travis Rainey, Food Styling by Rebecca Jurkevich, Prop Styling by Emma Ringness2/29Chopped Salad With Sardines and Preserved Lemon
From Test Kitchen editor Rebecca Firkser’s column Good for You, this protein-rich, produce-packed salad relies on tinned sardines for ease. Check out our sardine taste test for the most flavorful brands.
Photograph by Heami Lee Food Styling by Maggie Ruggiero Prop Styling by Emma Ringness3/29Smashed Zucchini With Tahini-Ginger Dressing
Add rotisserie chicken to turn this no-oven-needed salad into a full meal. Smacking the zucchini with a rolling pin helps the squash soak up all the zingy dressing.
Photograph by Heami Lee Food Styling by Maggie Ruggiero Prop Styling by Emma Ringness4/29Stone Fruit and Salami Panzanella
The secret to our favorite no-cook meals? A good toaster. This countertop appliance is all you need for a summery panzanella.
Photograph by Elliott Jerome Brown Jr., Prop styling by Sean Dooley, Food Styling by Emilie Fosnocht5/29Smashed Asparagus Salad
Raw asparagus? You better believe it! Like the zucchini salad above, a rolling pin comes in handy here. A rotisserie chicken would be a lovely pairing for a high-protein no-cook meal.
Photo by Elliott Jerome Brown Jr, Food Styling by Emilie Fosnocht, Prop Styling by Christina Allen6/29Happy Fridge Salad
If you don’t have chickpeas, any canned legume would work well here: lentils, pintos, black beans, you name it. Add some crusty bread and dinner’s done.
Photo by Alex Lau, food styling by Alison Attenborough, prop styling by Heather Greene7/29Plum Salad With Black Pepper and Parmesan
Peden + Munk8/29Honeydew and Lox
This recipe puts a spin on prosciutto and melon by swapping in smoked salmon for the salty dry-cured ham. Turn it into a snack-y dinner with some crackers, crunchy veg, and a dip recipe (or something store-bought like hummus).
Photograph by Travis Rainey, food styling by Thu Buser, prop styling by Sean Dooley9/29Divorce Salad
Photograph by Isa Zapata, Food Styling by Taneka Morris, Prop Styling by Dayna Seman10/29Italian Grinder Salad
An Italian sub? As a salad? Be still, my beating heart! With cured meat, cheese, and an Italian dressing, this is a satisfying supper if there ever was one.
Photo by Travis Rainey, Styling by Maggie Ruggiero, Prop Styling by Linden Elstran12/29Spicy Tuna Tostadas
Canned tuna makes these gorgeous tostadas budget-friendly and quick to throw together.
Photograph by Isa Zapata, Food Styling by Thu Buser, Prop Styling by Sean Dooley13/29Ponzu Salmon and Avocado Toast
Photograph by Elliott Jerome Brown, Prop Styling by Alexandra Massillon, Food Styling by Thu Buser15/29Big Bean Ceviche
No raw fish needed for this vegetarian spin on ceviche. Serve with tortilla chips, lots of napkins, and hopefully an icy beer.
Photograph by Emma Fishman, food styling by Caroline Hwang, prop styling by Elizabeth Jaime.24/29Bloody Mary Salmorejo
Photo by Marcus Nilsson, food styling by Rebecca Jurkevich, prop styling by Amy Wilson26/29Hot-Smoked Salmon with Salted Yogurt and Fennel
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Photograph by Isa Zapata, Food Styling by Taneka Morris, Prop Styling by Tim Ferro28/29Marinated Mixed Beans
Spoon into Little Gem cups with sliced avocado or pulled mozzarella (or both!) and you have perfect lettuce wraps. Or scoop onto Greek yogurt with some sliced radishes and cucumber.
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Photo by Alex Lau, food styling by Molly Baz, prop styling by Emily Eisen29/29Smashed Chickpeas on Toast With Harissa Yogurt
An open-face chickpea salad sandwich is great for lunch or dinner. Garlicky toast smoothed with harissa yogurt and topped with beans adds up to the perfect vegetarian tartine.
