We’re deep in the dog days of summer, which means the last thing we want to do is turn on the stove—let alone the oven—to make dinner. So, we’ve rounded up seven no-cook meals that will help you beat the heat. Whether you’re all about vegetable noodles, sandwiches or charcuterie, these picks are guaranteed to satisfy without turning your kitchen into a sauna.
Here’s What to Cook Every Night This Week (August 15 – 21)
Two 1-inch pieces ginger
2 garlic cloves
6 Lacinato kale leaves
4 large collard green leaves
4 white peaches
4 yellow peaches
4 stalks celery
1 head red cabbage
1 head green cabbage
1 red bell pepper
1 yellow bell pepper
8 ounces snow peas
1 crisp-tart apple, such as Honeycrisp
2 bunches scallions
4 bunches basil
1 bunch parsley
1 bunch cilantro
2 bunches mint
8 ounces sliced Genoa salami
8 ounces sliced pepperoni
11 ounces sliced prosciutto
1 rotisserie chicken
8 ounces sliced provolone cheese
Two 4-ounce balls fresh mozzarella cheese
1 stick unsalted butter
8 ounces shredded mozzarella cheese
Two 4-ounce balls burrata cheese
7 large flour tortillas
2 store-bought flatbreads or naan
Canned and Packaged Goods
8 ounces marinated baked tofu
8 ounces roasted red peppers
4 ounces hummus
4 ounces peanut butter
Sweet chili sauce
White balsamic vinegar
Blue cheese dressing
8 ounces smoked tofu
2 ounces peanuts
Pantry Ingredients: sesame oil, soy sauce, rice vinegar, sriracha, mayonnaise, Dijon mustard, kosher salt, freshly ground black pepper, extra-virgin olive oil, balsamic vinegar, soy sauce or tamari, garlic powder, flaky salt, Buffalo sauce, honey, sesame seeds
Monday: Cold Sesame Cucumber Noodles
Summer is zoodle season in our book, but swapping zucchini for cucumbers makes the pasta substitute ten times as hydrating and refreshing. Marinated tofu gives the dish a boost of plant-based protein (and even better, it’s ready to eat in ten minutes flat).
Tuesday: Italian Deli Pinwheel Sandwiches
Wednesday: Joanna Gaines’s Peach Caprese Salad
Take advantage of the season’s bounty every chance you get. To make this mix of dressed peaches, fresh mozz and basil a bit heartier, top it with a hefty mound of prosciutto or chopped pistachios.
Thursday: Rainbow Collard Wraps With Peanut Butter Dipping Sauce
Bring your roomiest tote bag to the farmers market and load up on all the fresh veggies you can carry. Hummus, peanut butter and avocado make these vegan, gluten-free handhelds more filling than expected.
Friday: Buffalo Chicken Wraps With Blue Cheese And Celery
How do you pull off no-cook chicken wraps, you ask? Easy: Chop up a store-bought rotisserie chicken and dress it in Buffalo sauce and butter. The only “cooking” required is toasting the tortillas.
Saturday: Shredded Thai Salad With Avocado
Crunchy, fresh, filling and doused in zingy sesame-ginger vinaigrette—what more can you ask for in a salad? (BTW, leftover salmon or spicy shrimp would make stellar substitutes for the smoked tofu.)
Sunday: Charcuterie-board Flatbread
Our go-to version is flawless if you ask us, but these personal flatbreads are endlessly riffable. Sub speck for prosciutto, Manchego for burrata, peach for apple, pistachios for almonds—just don’t forget the wine.
For even more great recipes, check out our first cookbook, Only the Good Stuff.
Taryn Pire is PureWow’s associate food editor. A former bartender and barista, she’s been writing about all things delicious since 2016, developing recipes, reviewing restaurants and investigating food trends at Food52, New Jersey Family Magazine and Taste Talks. When she isn’t testing TikTok’s latest viral recipe, she’s having popcorn for dinner and posting about it on Instagram @cookingwithpire.