Pizza and tacos might be the go-to comfort foods many times, but when it’s hot out, they’re not always the smartest dinner choice. When your kitchen feels like a furnace, you probably don’t want to cook anything. That’s where these no-cook meals could prove useful, as you can skip the stove and still bring plenty of flavor to the table.
This article rounds up seven easy dinners built for warm nights. They’re made with fresh vegetables, protein-packed staples like canned tuna and chickpeas, and ingredients that hold up without heat, like mozzarella, avocado, and Greek yogurt. You’ll find salads, sandwiches, and quick meals that work on any summer evening.
7 no-cook dinner ideas for hot nights
When it’s 90°F outside, the last thing you want is to boil water or preheat your oven. These no-cook options come together fast and use foods that are easy to prep, such as lettuce, tomatoes, burrata, canned salmon, or beans. Some of these are vegetarian, some include seafood, but all of them are fresh, filling, and made for summer.
1. Tomato and burrata sandwich
Thick slices of ripe tomato and a generous portion of creamy burrata go on toasted sourdough or ciabatta. To boost flavor without cooking, add a spoonful of chopped jalapeños and roasted red peppers. The sweetness and mild heat cut through the richness of the cheese. If you want to skip bread, it also works well as a tomato-and-cheese salad over arugula.
2. Panzanella with burrata and tuna
A hearty summer salad with cubes of ciabatta, tomatoes, and a drizzle of olive oil. Creamy burrata gives it a rich texture, while canned tuna adds protein and a salty flavor. Use the oil from the tuna can to coat the bread and vegetables. Top it off with fresh basil and thin slices of red onion for extra freshness and crunch.
3. Avocado and chickpea salad
Mash ripe avocado in a bowl, then fold in drained canned chickpeas. Add lemon or lime juice, olive oil, and a pinch of salt. Mix until the chickpeas are lightly coated and the avocado holds everything together. For more flavor, toss in chopped herbs like parsley or cilantro, or sprinkle with crumbled feta. It will be ready to eat in five minutes.
4. Tuna poke bowl
Cut the tuna into small cubes and toss with soy sauce, sesame oil, and sliced scallions until coated. Spoon it over a bowl of chilled brown rice or cooked quinoa. Add shelled edamame, crisp cucumber slices, and chunks of ripe avocado.
5. Tomato, mozzarella, and arugula sandwich
This isn’t just another Caprese sandwich. Here, fresh mozzarella gets a boost from a spread made with roasted red peppers and ground walnuts, similar to romesco. Use whole-grain bread or a baguette, and pile on arugula for balance. Serve it cold or at room temperature with a side of olives or raw veggies.
6. Veggie and chickpea salad
This one includes chickpeas, cucumber, bell pepper, and red onion with a tangy herb dressing made with olive oil, vinegar, and whatever herbs you have. Let it sit for at least 20 minutes to let the flavors meld. It’s crunchy and keeps well in the fridge.
7. Greek salad nachos
This one skips tortilla chips and uses whole-grain pita chips instead. Top them with chopped cucumber, tomato, red onion, kalamata olives, and crumbled feta. A few dollops of hummus bring creaminess, and you can drizzle with olive oil or tzatziki for more flavor.
