It’s hot out there! Stay cool — and out of the kitchen — with these dishes that require little or no cooking, letting fresh summer produce steal the show.
|Farmers’ Market Salad with Tomato-Basil Vinaigrette
This satisfying dish is somewhere between a salad and a pasta, with raw zucchini strands standing in for noodles.
|Panzanella Salad with Tomatoes, Chickpeas and Tuna
This modern take on a bread salad combines chewy cubes of whole-wheat sourdough with a tasty mixture of marinated tomatoes, tuna and chickpeas. Use this recipe as a template for easy summer lunches, mixing different salad ingredients with the same dressing and bread.
|Black Bean, Corn and Quinoa Salad
This spin on Mediterranean tabbouleh uses quick-cooking quinoa in place of barley. The extra protein, combined with hearty beans and fresh vegetables, makes this a filling an eye-catching dish.
|Heirloom Tomato Gazpacho
Chilled soups are especially refreshing on hot days, and they take almost no time to make. Just remember to plan ahead — this one tastes even better after several hours in the fridge.
|Pasta Salad with Summer Beans and Herbs
Toss quickly blanched shelling beans with cooked pasta and a tangy dressing, and dinner comes together in no time. This recipe is great for working ahead, as it’s served chilled. Keep it in mind for your next picnic.
Thick, juicy tomato slices, crunchy bacon and buttery avocado — this sandwich has it all. Fry the bacon on the stovetop to speed up the prep.
|Sonoma Succotash Salad
Shelling fava beans takes a little time and patience, but their delicate flavor is well worth the effort. They cook in just a minute, and combined with quickly grilled corn and two additional types of beans, they make a beautiful summer dish.
|Chopped Salad with Lemon-Chipotle Dressing
Use leftover roasted chicken or store-bought rotisserie chicken for this main course salad, which features fresh, crisp vegetables in a bright but smoky dressing.
|Two Melon Soups
Blend cantaloupe and honeydew into sweet, colorful soups for an unexpected dish — all you need is a food processor.
|Summer Squash Tartines with Rosemary and Lemon
It’s amazing what you can do with one summer squash and five minutes. Sliced and quickly sauteed, it makes a delicious topping to crusty bread spread with creamy ricotta cheese.
|Black Bean Tacos with Avocado Salsa
Using canned beans, you can easily make vegetarian tacos. Just lightly cook the filling on the stove, toast the tortillas, and assemble for a perfect summer meal.
|Fresh Tomato and Basil Pasta
This is a true celebration of tomatoes, ideal for when it’s too hot to linger at the stove. Cooked pasta is combined with roughly chopped heirloom tomatoes and fresh mozzarella for a dish that screams summer.