30 of Our Best No-Cook Appetizers for Super-Easy Entertaining

Justin Walker

No stove, no oven, no problem! These no-cook appetizer recipes are proof that you don't need heat to make a scrumptious starter.

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Justin Walker

As the weather becomes warmer outside, we want to host friends and family for picnics, barbecues, and more. As you light up your grill and start churning homemade ice cream, add no-cook appetizers, such as the Raw-Beet and Celery-Root Salad pictured here, to the menu.

If you're dining on the beach, shuck a few dozen oysters and serve them with three different sauces so everyone can try something new. From classic horseradish sauce or red wine mignonette to a lively jalapeño mignonette, there's a tangy, zesty accouterment for everyone. And the best part is there's no cooking required.

We also love a casual approach to salads and sandwiches. Instead of preparing dainty tea sandwiches, make open-faced tartines, which look beautiful and are a creative way to use the abundance of seasonal produce. Tomato, Peach, Buffalo Mozzarella, and Bresaola Tartine is a heartier take on a classic Caprese sandwich that uses colorful heirloom tomatoes and sweet peaches for a summery twist on the Italian trio. Or assemble our recipe for a Greek-Taverna Salad, which lets party-goers build the salad of their dreams. Chopped vegetables are arranged with feta cheese and a light lemon vinaigrette made with mint and oregano.

And on a hot summer day, there's nothing more refreshing than this Spanish Gazpacho, which is made with orange juice, tomatoes, garlic, red pepper, and red onion. It takes just 15 minutes of prep work, but is made ahead so the flavors can mingle. Make it up to three days in advance, then store it in the refrigerator until party time.

From casual gatherings to more formal fêtes, these no-cook appetizer recipes are perfect for spring and summer entertaining.

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Hearts-of-Palm Dip

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30 of Our Best No-Cook Appetizers for Super-Easy Entertaining

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Hearts-of-Palm Dip

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Citrus and Green Olives with Goat Cheese

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Steak Tartare

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Tomato, Peach, Buffalo Mozzarella, and Bresaola Tartine

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Quick-Pickled Crudités

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Spanish Gazpacho

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Shucked Oysters with Three Sauces

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Creamy Artichoke Ranch

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Zucchini, Avocado, and Jalapeño Tartine

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Greek-Taverna Salad

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Spring Pesto Dip

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Beet Muhammara

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Vegan Green-Goddess Dip

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Pea, Almond, and Ricotta Spread

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Marinated Peppers With Mint and Sesame

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Smoked-Salmon Lettuce Rolls with Avocado and Tahini

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Dates and Blue Cheese

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Whipped Hearts of Palm and Feta Dip

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Radishes and Peanut Butter

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Salsa Fresca

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Avocado Ranch Dip

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Marinated Mozzarella

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Avocado & Honeydew Melon

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Yogurt Dip

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Grape Pico de Gallo

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