When it’s hot and humid, the last thing you want to do is turn on the stove. Quick, no-cook dishes are your secret weapon for staying cool in the kitchen while still enjoying fresh, flavorful bites. From satisfying salads to bowls and rolls, we’ve rounded up easy ideas that keep your taste buds happy and your oven off.
Antipasto Chickpea Salad
https://www.delish.com/cooking/recipe-ideas/a27921866/antipasto-chickpea-salad-recipe/
This bold, flavor-packed salad brings all the best parts of an antipasto platter into one satisfying, protein-rich bowl.
Ingredients:
For the Dressing
- ¼ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- ½ tsp. Italian seasoning
- 1 clove garlic, minced
- 1 Tbsp. Dijon mustard
- Red pepper flakes
- Kosher salt
- Freshly ground black pepper
For the Salad
- 2 (15.5-oz) cans chickpeas, rinsed and drained
- 1 cup artichoke hearts, drained and quartered
- 2 cups packed baby spinach
- 8 oz. mozzarella balls, quartered
- ½ cup grape tomatoes, halved
- 4 oz. sliced salami, quartered
- ¼ cup sliced black olives
- ¼ cup sliced pepperoncini peppers
- ¼ red onion, thinly sliced
Directions:
- Whisk together the oil, vinegar, Italian seasoning, garlic and mustard. Season to taste with red pepper flakes, salt and black pepper.
- Combine all salad ingredients in another bowl.
- Add the dressing to the salad. Season with salt and pepper if needed.
Black Bean Taco Bowls
https://www.eatingwell.com/no-cook-black-bean-taco-bowls-11718893
Colorful, crunchy, and packed with southwest flavor, these taco bowls are a fresh and fun way to load up on veggies with every bite.
Ingredients:
- 5 tablespoons sour cream
- ⅛ teaspoon lime zest
- 3 tablespoons lime juice, divided
- 1 tablespoon water
- ¼ cup extra-virgin olive oil
- 2 scallions, thinly sliced, plus more for garnish
- ⅛ teaspoon salt
- 1 (15-ounce) can no-salt-added black beans, rinsed
- 4 cups chopped romaine lettuce
- 4 cups shredded green cabbage
- 2 cups corn kernels
- 1 cup chopped drained roasted red peppers
- ½ cup shredded Cheddar cheese
- ¼ cup finely chopped red onion
- ¼ cup chopped pickled jalapeños
- 4 ounces tortilla chips
- 3 bowls – small, medium and large
Directions:
- In the small bowl, make the lime crema. Whisk together the sour cream, lime zest and 1 tablespoon of the lime juice. Add 1 tablespoon of water and mix until smooth.
- In the large bowl, make the vinaigrette. Combine the olive oil, scallions, and the remaining lime juice.
- Place the rinsed beans in the medium bowl. Take 2 tablespoons of the vinaigrette and add it to the beans to coat them.
- To the large bowl with the remaining vinaigrette, add the lettuce and cabbage. Toss well.
- To serve, divide the lettuce among individual bowls. Top each bowl with the beans, corn, roasted red peppers, cheese, red onion and jalapenos. Drizzle with lime crema and serve with tortilla chips.
Chicken Stuffed Pitas
https://whatsgabycooking.com/greek-chicken-stuffed-pitas/
Packed with protein and Mediterranean flavor, these pitas are the perfect grab-and-go meal.
Ingredients:
For the Tzatziki
- 2 cups plain non-fat Greek yogurt
- ½ English cucumber peeled and thinly sliced
- 1 lemon juiced
- 1 clove garlic super finely chopped
- 1 tablespoon chopped fresh dill
- Kosher salt and freshly cracked black pepper to taste
For the Stuffed Pita
- 2 cups shredded rotisserie chicken
- ½ cup tzatziki sauce (from above recipe)
- ¼ red onion thinly sliced
- 1 ripe avocado sliced
- 4 whole wheat pitas (alternatively, use a lettuce wrap)
- Kosher salt and freshly cracked black pepper to taste
Directions:
- In a large bowl, combine all tzatziki ingredients except lemon juice.
- Add half of the lemon juice and taste. Add more if desired and season with salt and pepper.
- Combine the cooked chicken, tzatziki sauce and red onion in a large bowl. Taste and season with salt and pepper as needed.
- Divide the mixture into 4 equal parts and stuff into each pita pocket. Top with sliced avocado.
Easy Seafood Salad
https://www.tasteofhome.com/recipes/easy-seafood-salad/
Light, citrusy, and full of flavor, this seafood salad is a refreshing way to enjoy shrimp and crab with a zesty twist.
Ingredients:
- 1 medium orange
- 1 medium lemon
- 1 medium lime
- ½ pound peeled and deveined cooked shrimp, coarsely chopped
- ½ pound refrigerated fresh or imitation crabmeat, coarsely chopped
- 2 tablespoons finely chopped sweet onion
- 2 tablespoons finely chopped sweet red pepper
- Shredded lettuce
- Assorted crackers
Directions:
- Finely grate the zest from the orange in a large bowl.
- Cut the orange in half crosswise. Squeeze the juice into the bowl.
- Repeat with the lemon and lime.
- Add the shrimp, crab, onion and pepper and toss. Serve on lettuce with crackers.
Fresh Summer Rolls
https://jessicainthekitchen.com/fresh-spring-rolls-with-peanut-ginger-sauce/
Delicious, colorful, and full of crisp veggies, these summer rolls are perfect for dipping, snacking, or impressing your taste buds with every bite.
Ingredients:
The Rolls
- 9-10 rice papers
- 1 carrot, julienned
- ¼ cup chopped mint
- 2 cups purple cabbage, sliced
- ½ cup red bell pepper, chopped
- ½ cup yellow bell pepper, chopped
- 7-8 lettuce leaves
- 5 ounces rice vermicelli noodles, cooked
Peanut Ginger Sauce
- ½teaspoonground ginger
- 1tablespoonmaple syrup
- 2tablespoonssoy sauce
- 1teaspoondistilled white vinegar
- ½teaspoonsesame seeds
- ⅓cuppeanut butter
- ¼cupwarm water
- ¼teaspooncrushed red pepper flakes
Directions:
- For the peanut ginger sauce, whisk the ingredients together and set aside.
- Set out your chopped veggies on a cutting board.
- Prepare the rice paper wrappers per the instructions on your packaging. You will be dipping them into water until they become transparent, about 20-30 seconds. They should be soft but not so soft that they are easily ripped.
- Wet the first rice paper and then place it on a plastic, silicone or ceramic cutting mat. (It will stick to wooden cutting boards.)
- Fill your roll with the veggies and other ingredients.
- Roll the top and bottom of the rolls up over the filling. Then roll the left of the rice paper over and tuck it in like a burrito. Make sure it is rolled tightly and set it on the folded edge for serving.
- Repeat with the other rice papers.
- Serve with dipping sauce.
Mid-Summer Italian Bread Salad
https://www.allrecipes.com/recipe/16226/mid-summer-italian-bread-salad/
Rustic, garden-fresh, and bursting with basil and ripe tomatoes, this hearty salad turns day-old bread into the star of your summer table.
Ingredients:
- 1 clove garlic, peeled
- 1 (1 pound) loaf Italian bread
- 2 cups chopped fresh basil
- 1 cup chopped tomatoes
- 1 cup peeled, seeded, and chopped cucumber
- 1 cup chopped red onion
- 2 tablespoons chopped fresh thyme
- 1 clove garlic, minced
- ¼ cup olive oil, or as needed
- 2 tablespoons balsamic vinegar, or as needed
Directions:
- Rub the peeled garlic clove around a wooden salad bowl.
- Cut or pull apart bread into bite-sized pieces.
- Combine the bread, basil, tomatoes, cucumber, red onion, thyme, and minced garlic in the prepared salad bowl.
- Add the olive oil and vinegar. Toss to evenly coat.
Shrimp Gazpacho
https://www.tasteofhome.com/recipes/shrimp-gazpacho/
Cool, zesty, and refreshingly satisfying, this Shrimp Gazpacho delivers big flavor.
Ingredients:
- 6 cups spicy V8 juice
- 2 cups cold water
- ½ cup lime juice
- ½ cup minced fresh cilantro
- ½ teaspoon salt
- ¼ to ½ teaspoon hot pepper sauce
- 1 pound peeled and deveined cooked shrimp with tails removed
- 1 medium cucumber, seeded and diced
- 2 medium tomatoes, seeded and chopped
- 2 medium ripe avocados, peeled and chopped
Directions:
- In a large glass or ceramic bowl*, mix the V8 juice, water, lime juice, cilantro, salt and hot pepper sauce. (*Tomatoes can react with some materials such as metals.)
- Stir in the shrimp, chopped tomatoes, diced cucumbers and chopped avocados.
- Cover and refrigerate for at least an hour before serving. Serve cold.
Watermelon Feta Salad
Sweet, crisp, and fresh—this Watermelon Feta Salad is a vibrant celebration of summer.
https://whatsgabycooking.com/watermelon-feta-salad/
Ingredients:
- 1 small seedless watermelon cut into 1-inch cubes or melon balls
- 1 shallot finely chopped
- 4 tablespoons mint torn, plus more for garnish
- 2 tablespoons olive oil
- Kosher salt and freshly cracked black pepper to taste
- 1 sheet fresh feta cheese cut into ½ inch cubes (about ½ cup once cubed)
- 3 Persian cucumbers sliced into ½ inch thick rounds
- Handful of arugula
For the Vinaigrette
- 4 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 3 cloves garlic chopped
- 1 shallot finely chopped
- 1 teaspoon dried oregano
- Kosher salt and freshly cracked black pepper to taste
Directions:
- Combine the watermelon, shallots, olive oil and mint in a large bowl. Season with salt and pepper to taste, then place in the fridge for at least 1 hour and up to 3 hours.
- In the meantime, make the vinaigrette by combining all ingredients.
- Remove from the fridge and add feta and cucumbers. Toss to combine.
- Add arugula on top and drizzle with vinaigrette.
Do you have a favorite no-cook summer recipe? Share it in the comments.
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