10 No Cook Summer Dinners We’re Making on Repeat
Published on June 14, 2021
I wait all year long for summer to return. I dream of picnics outside, beach days, and melting ice cream cones. What I don’t dream of is the heat — those scorching days where the idea of moving away from your AC unit feels downright rude. And it’s on those days that I’m definitely not turning on the oven or stove. That’s where these no cook recipes come in. Not only are all of them heat-free, they’re mostly easy, chock-full of vegetables, and so delicious you’re going to want to make them again and again in the coming months. Check, check, and check!
1. Creamy Tomato Yogurt Gazpacho from Local Haven
Gazpacho was practically made for days when the temperature breaks into the triple digits. In addition to the traditional tomatoes, bell peppers, and cucumbers, this take on the classic chilled Spanish soup includes whole fat yogurt, which adds a touch of creaminess and heft to the dish. It’s finished off with chives, cherry tomatoes, and a drizzle of olive oil.
2. Pesto Zoodle Salad from Modern Proper
This cold zoodle salad is the perfect summer-y supper that requires absolutely no heat. The most complicated part of this recipe is making the zucchini noodles (grab your spiralizer). Then add your pesto, mozzarella balls, cherry tomatoes, and shredded rotisserie chicken. And that’s really it! This makes great leftovers, so make a big batch and enjoy it for a few days.
3. Chopped Thai Chickpea Salad from Ambitious Kitchen
There’s so much going on in this salad, I don’t even know where to begin. It’s refreshing and crunchy thanks to the cabbage and shredded carrots. It’s bulked up with chickpeas so it’s more filling. There’s some nice heat thanks to jalapeño peppers. And it includes this incredible curry peanut butter sauce. If that doesn’t check all the boxes on your summer must-make list, I don’t know what does.
4. Avocado Cucumber Tuna Salad from Primavera Kitchen
Don’t just make regular tuna salad this summer, make a tuna salad that’s souped up with all the summer fixings: avocado, cucumber, red onion, bell pepper, and chives. This salad is also endlessly versatile — you can enjoy it on crackers, in a sandwich, on a salad, or just by itself.
5. Ahi Tuna Poke and Mango Salad from Foodie Crush
The key to great poke is great fish. And once you’ve found sushi grade poke, the rest of this recipe is a cinch. Make the dressing, drizzle it over diced mango, tuna, and seaweed, and then add that mixture to your bed of greens and avocado.
6. Chicken Salad Summer Rolls from The View from Great Island
Listen, I could eat chicken salad for lunch twice a week for the rest of eternity, but sometimes you need to mix things up. And that’s where this recipe comes in — It’s essentially a cross between chicken salad and summer rolls. All you need is your favorite chicken salad recipe, some rice paper wrappers, microgreens, and homemade herbed mayo.
7. Hummus Veggie Wrap from The Simple Veganista
If you have tortillas, hummus, and vegetables in your kitchen, you can make a meal. This recipe actually uses lavash bread, which is a thin, soft flatbread that’s popular across the Middle East, but if you’re unable to find it, a large tortilla will do. Simply add your hummus and your sliced veggies (like bell peppers, carrots, kale, and cucumber), roll it up, and slice it down the middle. That’s a wrap!
8. Fattoush Salad from Broma Bakery
I could eat fattoush all year round, but it’s especially nice during the summer because it’s no cook. This recipe from Broma Bakery is a take on chef Ottolenghi’s famous recipe, and it’s filled with vegetables including tomatoes, radishes, scallion, and parsley. The dressing is this glorious Greek yogurt sauce, and the whole thing is topped with feta and pita. The pita is supposed to be toasted on the stovetop, but you can just use pita chips for a similar effect.
9. Marinated White Beans on Toast from How Sweet Eats
Beans on toast is one of my all-time favorite meals, and this recipe couldn’t be easier. To make, simply add your beans, feta, roasted red peppers, and sun-dried tomatoes to a large bowl and mix in some vinegar, oil, lemon, and seasoning. You let that sit for 30 minutes in the fridge, and then you pile it on some toast. So easy, right? And of course, if you’re not into the toast thing, you can always put this on some greens.
10. Fresh Peach, Burrata and Prosciutto Salad from The Daley Plate
If you love caprese salads, then you need to try this alternative no cook number. It’s got that salty-sweet thing going on with the juicy peaches and prosciutto, and then you get that totally luxurious creamy thing thanks to the burrata. Is this the perfect meal? It’s definitely a contender.