15 No-Cook Summer Meals to Beat the Heat (No Oven Required!)

1. Mediterranean Chickpea Bowls

This is my go-to weeknight dinner when it's too hot to cook. I've made this at least 50 times, and it never gets old.

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 2 cups cherry tomatoes, halved
• 1 English cucumber, diced
• ½ red onion, thinly sliced
• 1 cup kalamata olives, pitted and halved
• 8 oz feta cheese, crumbled
• ¼ cup fresh parsley, chopped
• ¼ cup olive oil, 2 tbsp lemon juice, 1 tsp dried oregano, salt & pepper

1. Combine chickpeas, tomatoes, cucumber, onion, olives, and feta in a large bowl.
2. Whisk together olive oil, lemon juice, oregano, salt, and pepper. Pour over the chickpea mixture and toss gently.
3. Let it sit for 10 minutes for the flavors to marry. Top with fresh parsley just before serving.

2. Vietnamese-Style Summer Rolls

• 12 rice paper wrappers
• 8 oz cooked shrimp, halved lengthwise (or rotisserie chicken)
• 2 cups cooked rice noodles, cooled
• 2 cups shredded lettuce
• 1 large carrot + 1 cucumber, julienned
• ½ cup fresh mint + ½ cup cilantro
• ¼ cup prepared peanut sauce

1. Fill a large shallow dish with warm water. Dip one rice paper wrapper for 10–15 seconds until just pliable — not completely soft. Over-soaking makes them impossible to work with.
2. Lay on a clean, damp cutting board. Place shrimp in the center, then layer with noodles, lettuce, carrots, cucumber, and herbs.
3. Fold the bottom over the filling, fold in the sides, then roll tightly like a burrito. Repeat and serve immediately with peanut sauce.

3. Caprese Salad with White Beans

My elevated version of the classic Caprese, with added protein to make it a complete meal.

• 3 large heirloom tomatoes, sliced thick
• 16 oz fresh mozzarella, sliced
• 1 can (15 oz) cannellini beans, drained and rinsed
• ½ cup fresh basil leaves
• 3 tbsp balsamic vinegar + 3 tbsp extra virgin olive oil
• Flaky sea salt and black pepper

1. Arrange tomato and mozzarella slices on a large platter, alternating and overlapping slightly.
2. Scatter cannellini beans and basil leaves over the top.
3. Drizzle with balsamic vinegar and olive oil. Season generously with flaky salt and fresh cracked pepper.

4. Greek Yogurt Chicken Salad

Uses rotisserie chicken — already cooked, making this a true no oven recipe that's incredibly versatile.

• 3 cups shredded rotisserie chicken, chilled
• 1 cup plain Greek yogurt
• 2 celery stalks, diced fine
• ¼ cup red grapes, halved + ¼ cup sliced almonds
• 2 tbsp fresh dill, 1 tbsp lemon juice, 1 tsp Dijon mustard, salt & pepper
• Lettuce leaves or whole grain bread for serving

1. Combine Greek yogurt, lemon juice, mustard, salt, and pepper in a large bowl.
2. Add shredded chicken, celery, grapes, almonds, and dill. Fold together gently — overmixing makes it mushy.
3. Taste and adjust seasonings. Serve over lettuce, in bread, or with crackers.

5. Gazpacho with Crusty Bread

This Spanish cold soup is incredibly refreshing. Make it every summer when tomatoes are at their peak.

• 6 large ripe tomatoes, roughly chopped
• 1 English cucumber, peeled and chopped
• 1 red bell pepper + 1 small red onion, chopped
• 2 garlic cloves
• 3 tbsp sherry vinegar (or red wine vinegar)
• ¼ cup extra virgin olive oil + 2 cups tomato juice
• Salt and pepper to taste + crusty bread for serving

1. Combine tomatoes, cucumber, bell pepper, onion, and garlic in a blender. Blend until smooth.
2. Add vinegar, olive oil, and tomato juice. Blend briefly to combine.
3. Season with salt and pepper. Chill for at least 2 hours — it needs to be ice cold. Serve with crusty bread for dipping.

6. Tuna Niçoise Salad

This French classic is hearty enough to be a complete dinner — zero cooking required when you use canned tuna and pre-cooked components.

• 8 cups mixed greens
• 2 cans (5 oz each) tuna in olive oil, drained
• 4 hard-boiled eggs, quartered (buy pre-cooked)
• 1 cup cherry tomatoes, halved + 1 cup green beans (canned)
• ½ cup niçoise olives + 2 tbsp capers
• 4 small potatoes, cooked and sliced (buy refrigerated pre-cooked)
• Dressing: ¼ cup olive oil, 2 tbsp red wine vinegar, 1 tbsp Dijon mustard, salt and pepper

1. Arrange greens on a large platter or individual plates.
2. Top with tuna, eggs, tomatoes, green beans, olives, potatoes, and capers in separate sections.
3. Whisk dressing ingredients together and drizzle over the salad just before serving.

7. Mexican Street Corn Salad (Esquites)

All the flavors of elote without turning on the stove. Uses thawed frozen corn to avoid heating up the kitchen.

• 4 cups frozen corn, thawed and well-drained
• ½ cup mayonnaise + ½ cup sour cream
• ½ cup cotija cheese, crumbled (or feta)
• ¼ cup fresh cilantro, chopped
• 2 tbsp lime juice, 1 tsp chili powder, ½ tsp smoked paprika, salt to taste

1. Place thawed, well-drained corn in a large bowl. Excess water will make the salad watery.
2. Mix mayonnaise, sour cream, lime juice, chili powder, and paprika in a separate bowl. Pour over corn and toss to coat.
3. Fold in cotija cheese and cilantro. Chill for 30 minutes before serving.

8. Antipasto Pasta Salad

Italian-inspired and filling — cook the pasta the night before to keep your kitchen cool.

• 1 lb pasta (rotini or penne), cooked and cooled
• 8 oz fresh mozzarella balls, halved
• 1 cup cherry tomatoes, halved + 1 cup marinated artichoke hearts, quartered
• ½ cup sun-dried tomatoes in oil, chopped + ½ cup salami, diced
• ½ cup pepperoncini, sliced + ¼ cup fresh basil, chopped
• ½ cup Italian dressing + 2 tbsp grated Parmesan

1. Cook pasta the night before. Rinse with cold water, toss with a drizzle of olive oil, and refrigerate overnight.
2. Combine cooled pasta with all remaining ingredients. Add Italian dressing and toss thoroughly.
3. Fold in fresh basil and Parmesan just before serving. Add extra dressing as needed — the pasta absorbs a lot.

9. Shrimp Ceviche

This refreshing seafood dish is endlessly satisfying. Using pre-cooked shrimp keeps it safe and simple.

• 1 lb cooked shrimp, chopped
• 1 cup fresh lime juice (about 8–10 limes)
• 1 cup cherry tomatoes, quartered
• 1 jalapeño, seeded and minced + ½ red onion, finely diced
• 1 avocado, diced + ¼ cup fresh cilantro, chopped
• Salt to taste + tortilla chips for serving

1. Combine chopped shrimp and lime juice in a glass bowl. Make sure shrimp is fully submerged. Refrigerate for 30 minutes.
2. Add tomatoes, jalapeño, and red onion. Mix gently and refrigerate 15 more minutes.
3. Just before serving, fold in avocado and cilantro. Season with salt. Serve with tortilla chips.

10. Asian Cucumber Noodle Salad

Spiralized cucumbers make the perfect light, crispy base for this refreshing salad.

• 4 large cucumbers, spiralized or julienned
• 2 carrots, spiralized or julienned
• ¼ cup rice vinegar + 2 tbsp soy sauce + 1 tbsp sesame oil
• 1 tbsp honey + 1 tsp fresh ginger, grated + 1 garlic clove, minced
• 2 tbsp sesame seeds + 2 green onions, thinly sliced

1. Spiralize cucumbers and carrots. Place in a colander, sprinkle with 1 tsp salt, and let drain for 15 minutes. Pat dry — this prevents a watery salad.
2. Whisk together vinegar, soy sauce, sesame oil, honey, ginger, and garlic.
3. Toss noodles with dressing. Top with sesame seeds and green onions.

11. Hummus Power Bowl

This Middle Eastern-inspired bowl is endlessly customizable and comes together in under 10 minutes.

• 2 cups prepared hummus
• 2 cups cooked quinoa, chilled (cook the night before)
• 2 cups cherry tomatoes, halved + 2 cucumbers, diced
• 1 cup canned chickpeas, drained + ½ cup kalamata olives
• ¼ cup tahini + 2 tbsp lemon juice + fresh parsley for garnish
• Pita bread for serving

1. Cook quinoa the night before and refrigerate.
2. Divide hummus among 4 bowls, spreading slightly up the sides. Top with quinoa, tomatoes, cucumbers, chickpeas, and olives in sections.
3. Whisk tahini and lemon juice with 2 tbsp water to make a drizzle. Pour over bowls and garnish with parsley. Serve with pita bread.

12. Watermelon Feta Salad

This sweet and salty combination sounds unusual but works incredibly well. It's become a signature summer dish.

• 6 cups watermelon, cubed
• 8 oz feta cheese, cubed
• ½ red onion, thinly sliced
• ½ cup fresh mint leaves, torn
• 3 tbsp olive oil + 2 tbsp lime juice + ¼ tsp black pepper

1. Arrange watermelon cubes on a large platter.
2. Scatter feta, red onion, and mint leaves over the watermelon.
3. Drizzle with olive oil and lime juice. Finish with fresh cracked black pepper.

13. Smoked Salmon Bagel Board

Perfect for casual summer dinners or weekend brunches — this deconstructed meal always impresses.

• 8 oz smoked salmon
• 4 bagels, sliced (everything or sesame work great)
• 8 oz cream cheese
• 1 cucumber, sliced thin + 1 red onion, sliced thin + 2 tomatoes, sliced
• 2 tbsp capers + fresh dill sprigs + lemon wedges

1. Arrange all components on a large board or platter.
2. Let everyone build their own bagel sandwich with their preferred toppings.

14. Thai Peanut Chicken Wraps

Another rotisserie chicken winner — crunchy, satisfying, and full of flavor.

• 2 cups shredded rotisserie chicken, chilled
• 4 large whole wheat tortillas
• 2 cups shredded cabbage + 1 large carrot, shredded
• 1 red bell pepper, thinly sliced + ¼ cup fresh cilantro
• Peanut sauce: ¼ cup peanut butter, 2 tbsp soy sauce, 1 tbsp lime juice, 1 tbsp honey, 1 tsp sriracha (optional)

1. Whisk together peanut butter, soy sauce, lime juice, honey, and sriracha with 2 tbsp warm water until smooth. Add more water if too thick.
2. Toss chicken with half the peanut sauce.
3. Lay out tortillas and divide cabbage, carrots, bell pepper, and chicken among them. Drizzle with remaining sauce and top with cilantro. Roll tightly and slice in half diagonally.

15. Italian Panzanella (Bread Salad)

This Tuscan salad uses day-old bread and peak summer tomatoes — one of the best ways to use up stale bread.

• 4 cups day-old crusty bread, torn into chunks (rustic sourdough or ciabatta, 1–2 days old)
• 4 large ripe tomatoes, chopped
• 1 English cucumber, chopped + ½ red onion, thinly sliced
• 1 cup fresh basil leaves, torn
• ¼ cup red wine vinegar + ⅓ cup extra virgin olive oil + 2 garlic cloves, minced, salt and pepper

1. Place bread chunks in a large bowl. Add tomatoes, cucumber, red onion, and basil.
2. Whisk together vinegar, olive oil, garlic, salt, and pepper. Pour over salad and toss gently.
3. Let sit for 15 minutes — the bread should absorb the juices but still have some texture. Taste and adjust seasonings before serving.