15 No-Cook Recipes Because, Come On, It’s the Middle of Summer!

This fresh salad is packed with spiralized zucchinis, carrots, beets, and watermelon radishes tossed in a sesame dressing for a flavor-packed and refreshing pick-me-up on a hot day.

A modern twist on the classic charcuterie board or relish tray, tinned fish is served alongside a lemony garlic aioli with pickled vegetables for a briny bite and radishes for a refreshing reset.

Pick up a golden-brown chicken from the grocery store to save yourself from having to turn on the oven. This easy dish comes together in practically no time—leaving you a nice long evening to enjoy with a full stomach.

One kitchen hack to keep in mind when the temp outside is high is to buy precooked grains. You can get farro, brown rice, lentils, and more already cooked from most grocery stores—it makes tossing together salads like this so easy.

It’s all about the variety of toppings with a Banh Mi Bowl. Top your noodles with protein of your choice or set up a bowl bar if you’re having company so guests can add their own touches. Instead of boiling water to cook your rice noodles, pour hot water from an electric kettle or the tap into a metal bowl and let them soak until soft and pliable.

Here we’ve combined two of our favorite things—nachos and poke. Tuna is one of the safest fish to eat raw and sturdy enough to handle a flavorful sauce and tons of toppings. Add fresh avocado, jalapeños, and as much sauce as your heart desires to this plate of nachos.

This tangy, exuberant salad comes together quickly, considering the size of the recipe (and it can easily be halved or even quartered, in direct proportion). And it’s even quicker if you do it with friends, so the recipe is written with that in mind.

Sushi burritos were created in 2008 by Peter Yen, founder of the Bay Area’s popular Sushirrito, as a way to combine two of his favorite foods: sushi and burritos. You’ll need a bamboo sushi-rolling mat, which you can find at kitchenware stores, Asian grocery stores, or online. This easy sushi burrito recipe includes salty, crunchy, fresh, sweet and creamy notes by using avocado, potato chips, mirin, and cucumber to accompany the fresh tuna, nori and rice. 

Brandon Boudet, chef at Little Dom’s, in Los Angeles, serves this salad in late summer and fall. You can cut up the vegetables a little ahead of time, but dress them fairly close to serving or they’ll get soupy.

Nothing says summer like ripe heirloom tomatoes in a Caprese salad. Even better: Put the same ingredients on a roll so the bread catches all the juices.

This riff on Spain’s classic tangy-sweet “white” gazpacho is made with Persian cucumbers, which are tender enough to use peel and all. (If you can’t find them, substitute peeled English cucumbers.) The drizzle of olive oil at the end brings the flavors together, so use the best oil in your pantry.

Tuna bellies, or toro, are prized in sushi bars for their velvety texture. That said, you can also use tuna loin in this recipe; it will simply be a little lean. Make sure that your knife is very sharp—it’s the key to slicing through the soft fish easily without tearing it.

This ceviche uses lime juice to “cook” the fish and give it a lively, fresh flavor. Make a big batch and eat them on tostadas, with chips, in a salad, or just with a spoon when you need a chilled snack.

Adding soy sauce to salad dressing gives simple summer vegetables an umami depth. We recommend finding the freshest heirloom tomatoes you can at your local farmer’s market or grocery store to really take advantage of the natural tomato flavor.

Vietnamese spring rolls always make great light-dinner fare, but the assembly can be time-consuming. Here’s our solution: Set out the ingredients and let guests make their own. They’ll have fun playing with their food, and the cook won’t get stuck with all the prep work.