No-Cook Recipes That Are Perfect for Summer Dining

Pair this za'atar-laced yogurt dip with just about any vegetable, from in-season bell peppers or cucumbers to crunchy classics like endive, fennel, cauliflower, and broccolini. 

It's make-ahead, it's packed with cured meats, cheeses, and watercress (an underestimated salad green), and it's one big sandwich that feeds four. Need we say more?

Crunchy and colorful, this summer slaw is the perfect side to accompany grilled chicken, pulled pork, or any other seasonal main. Celery, fennel, and golden beets serve as the base, and fresh chives and mint brighten up every bite.

Whether you choose a cup or a cone, it's not summer without a double scoop of ice cream. Make your own using Martha's favorite recipe.

Soup isn't exactly synonymous with summer, but this chilled gazpacho recipe will become your new favorite. A combination of red bell pepper and fresh heirloom tomatoes—plus orange juice, garlic, and red onion—bring seasonal, juicy flavors to each bowl.

Like a grain bowl, only with cooked lentils instead of the grain, plus a creamy avocado dressing, shredded lacinato kale, and crunchy roasted almonds, this hearty vegetarian dinner is just the thing when you're hungry but it's too hot to cook. The cheddar lends added protein and calcium and makes it a satisfying and filling meal. Look for cooked vacuum-packed lentils in the produce section; we prefer them to canned.

As the end of summer draws near, keep things simple with this 10 minute, six-ingredient salad that's served over cottage cheese. Chop apple, cucumber, and fennel, then dress everything with olive oil and rice-wine vinegar.

With layers of chocolate wafers, fresh sweet cherries and berries, and cherry ice cream, this is one spectacular dessert. The cherry on top is that you can make it up to two days before you plan to serve it.

Scoop up every last bit of this crowd-friendly guacamole with warm tortilla chips. We've left out the tomatoes here so that creamy avocado—accented with lime juice, white onion, jalapeño, and cilantro—can really shine.

Not your usual lasagna, this version swaps the pasta for slices of zucchini and there's no cooking required. The squash is layered with creamy farmer cheese, tomatoes, and basil leaves for a super summery dinner.

In just 25 minutes, you can prepare this crowd-friendly salad without having to turn on your oven. Roasted piquillo peppers and curly leaf parsley perk up canned white and pink beans, and green beans.

These tie-dye inspired popsicles are easy to make and even easier to love. In three separate batches, purée watermelon, cantaloupe, and honeydew with condensed milk (or coconut milk for a vegan treat), then freeze into pop molds.

We're not over sour cherry season just yet. Turn June's brightest berry into a chilled savory soup. All you need to do is purée and strain the fresh berries, then mix with mashed garlic, chopped cilantro, and dill for a flavorful no-cook recipe.

There are a few fabulous facts about this salad—the vegetables are completely customizable (choose whatever looks best at the farmers' market) and everyone can pick and choose exactly what they want to eat (not a fan of feta? No problem!). Best of all, you can prepare this no-cook recipe well in advance, so dinner will be on the table in a flash.

Honey tempers the Sriracha in this no-cook carrot salad. It makes a great last-minute side dish as it takes just 15 minutes to make.

This dessert is just as apt for a casual neighborhood block party as it is for elegant entertaining. Top strawberry gelée (think Jello) with a berry-and-rose frozen granita for a delicious treat that doubles as a buzzy bite.

Who doesn't love sweet, creamy burrata cheese? Pipe it into hollowed-out Campari tomatoes, then sprinkle with olive oil, flaky sea salt, and basil for a bite-sized twist on a classic Caprese salad.

Rice noodles are "cooked" in hot tap water for this easy vegan dinner. It's a lively and refreshing meal.

Summertime is all about easy living, so make this super simple slaw in just 10 minutes. Toss red cabbage and spiralized carrots together with a sweet and sharp dressing made from apple cider vinegar, whole-grain mustard, honey, and cayenne pepper.

Sweet, creamy, and substantial, this salad adds  pine nuts, Parmesan shavings, and a tangy lemon vinaigrette to its powerhouse produce ingredients for a dish you're sure to want to make again.

Nothing says summer like shucking oysters seaside. This impressive spread features three sauces—fresh horseradish, jalapeño mignonette, and red wine mignonette—all three can be made up to a month in advance to save on prep time.

These easy open-faced sandwiches are simply delicious and a snap to make. Just mash canned chickpeas, then stir in crumbled feta, olive oil, lemon juice, and fresh dill. Top with sliced tomatoes for a no-cook vegetarian tartine.

Turn everyone's favorite brunch cocktail into a beautiful salad. Colorful heirloom tomatoes are dressed with lemon juice, Worcestershire, celery, and caraway seeds, horseradish, and chives for a delicious no-cook summer appetizer.

Upgrade ordinary rice cereal bars with freeze-dried berries folded into the mixture for a colorful look that's fun to eat anytime during the summer. And if that's not festive enough, we've added a bonus middle layer of vanilla ice cream.