It’s sweltering outside. To avoid the heat, we’re cranking up the air conditioning, taking frequent trips to the pool and—most importantly—stepping away from our stovetops and ovens. Stay cool (and out of the kitchen) with these entrées that require no cooking and simply let fresh, seasonal produce steal the show.
There are so many ways to eat this twist on ceviche, starring tofu: over greens; with Boston lettuce leaves for wrapping; tucked into warm corn tortillas; or of course, all on its own.
|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. In a total heat wave, skip the toasting of the bread and use stale bread cubes instead.
|Farmers’ Market Salad with Tomato Vinaigrette|
This satisfying dish is somewhere between a salad and a pasta, with raw zucchini strands standing in for noodles.
|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.
|Crab, Grapefruit and Fennel Salad with Paprika Aioli|
An aioli spiked with paprika lends a hint of smoke to this sophisticated salad.
|Belgian Endive, Apple and Walnut Salad|
This recipe requires a few minutes of stovetop time, but if you can’t bear the though of turning on the burner, skip toasting walnuts on the stove and place them in a single layer on a plate in the microwave for two minutes, stirring halfway through.
Looking for more no-cook ideas? We’ve got six craveworthy appetizers and seven fabulous soups to help you beat that summer heat.