This weekend the temperature is rising, and we think you’ll agree that the last thing we’ll want to do is heat up the kitchen with a flaming hot oven! 

Today we’re coming at ya with refreshing, quick and easy recipes that don’t require turning on the oven, grill, crockpot or stove-top for that matter! 

You’ll find everything from a classic caprese salad to a refreshing watermelon gazpacho and a flavorful poke bowl. You can feel confident knowing that all of these recipes can be made without breaking a sweat! 

And for anyone looking for some no-bake dessert recipes, check out this recipe roundup!

Enjoy and keep cool!

1. The Deli Sandwich Board by Sarah Lasry

Okay, I know you all think I scammed you by making this a recipe. But wait. I’m telling you there is an art to making this board. First of all, you need condiments—the good kind—like pickled onions and a good mayo cabbage slaw. Make sure you have a good assortment of deli meats. The key is to also warm up the bread in the microwave before serving. It makes it soft and irresistible. This is the ultimate pool/backyard party food. Oh, and don’t forget the toppings! Use an assortment of fresh veggies with some pickles and olives and you’ve got a winner dinner.

2. Tomato, Peach, and Burrata Panzanella Salad by Michelle Sterescu

3. International Fish Board by Naomi Nachman

I love to create this delicious international fish board at food demos. Each country calls their raw fish something else, and each has different flavor profiles and cooking methodology. Italy calls theirs crudo, which literally means raw in Italian; ceviche is South American, and it’s cured in citrus; and gravlax is Norwegian, and it’s cured in a sugar and salt rub.

4. Kani Platter by Brynie Greisman

I have a confession to make: I’ve never used kani before as it wasn’t available in Israel until recently. Well, I’m hooked. Simple and so versatile to use in a salad. No cooking necessary. Here I used a variety of veggies to give texture and crunch, and added a simple mayo-lemon juice dressing. Feel free to vary quantities of kani and vegetables to your liking. Thanks to G.A. for the idea.

5. Tuna Tacos by Chayie Schisselfeld

Here’s a quick supper for those summer days when it’s too hot to cook. We love all kinds of tacos.

6. Asian-Style Tuna Tacos by Adina Moss

These tacos with buttery soft ventresca tuna, avocado, radish, red cabbage slaw, and Asian-inspired dressing are unique and different enough to keep everyone happy till the last bite.

7. Cold Noodle Salad With Peanut Dressing by Sina Mizrahi

Okay, this requires a drop of cooking- but so worth it!

Thanks to the creamy peanut dressing, this Thai-inspired salad is bursting with flavor. Udon noodles are more accurately thick wheat-based Japanese noodles typically eaten in broth, similar to ramen. Here, the noodles add heartiness and bulk, and the vegetables add the perfect touch of crispiness. Serve alongside a meat dish for a complete meal.

8. Cajun Turkey or Teriyaki Turkey Noodle Lettuce Wraps by Chayie Schlisselfeld

I’ve mentioned before that my kids love anything that includes ramen noodles. I like to make this version, which is a full meal in a bowl. For the more adventurous children, place the teriyaki-flavored noodles in a lettuce wrap.

9. Avocado Toast by Chayie Schlisselfeld

Jazz up your buttered toast by serving with a simple guacamole, tomatoes, and feta cheese. Can be served on gluten-free bread, if desired.

10. Deli Roll Pinwheels with Chopped Salad by Jamie Geller

Lighten up the traditional deli roll by making these healthier pinwheels. Loaded with flavor and whole grain they are a filling lunch or dinner served with an Italian-inspired chopped salad.

11. Caprese Salad by Zeta Olive Oil

A Caprese salad platter is the perfect addition to your dairy dinner party. It can be assembled in minutes and is so tasty and refreshing.

12. Make Your Own Poke Bowls by Dini Klein

A colorful fresh tuna bowl bursting with nutritious proteins and vegetables. Serve for dinner and allow everyone to choose their favorite add-ins.

13. Snappy Marinated Salad by Faigy Grossman

I was delighted with the results when I created this salad! The concept of a delicious salad with the crunchy texture and combination of flavors was just what I was looking for. I’m sure you’ll agree that it’s the perfect salad to brighten your table and taste buds.

14. Watermelon Gazpacho by Liz Rueven

This cooling summer soup is a tasty variation on classic gazpacho. Be sure to cube your seedless watermelon over a big bowl to catch every drop of sweet juice.

Watch Liz show Naomi Nachman this amazing recipe here!

15. Shredded Corned Beef Salad by Rivky Kleiman

This delicious salad is simple to prepare and amazing in taste. Ideal for Shabbos lunch.

16. Cold Cucumber, Yogurt, and Dill Soup by Lois Held and Roberta Scher

17. Watermelon Matchstick Salad by Chanie Nayman

One Shabbos morning, as I was cutting watermelon for dessert, I fell in love with the idea of cutting up a watermelon into matchsticks, tossing it with a few other super-fresh ingredients, and creating summer on a plate. After developing what I thought was an amazing recipe, I decided to run it by a few friends to see what they thought, and let’s just say they were less than into it. In the end, I decided to leave the recipe as is, and let Renee Muller be the judge. She was obsessed. She forbade me from changing it, profusely thanking me for enabling her to have lunch that day! So here you have it, the recipe that deserves a try!

18. Carrot Pasta With a Creamy Zesty Garlic Sauce by Chris Anca

This is such a perfect light meal, be it for lunch or dinner. And it packs so much flavor. The carrots are very crunchy, of course, and they pair so nice with the creamy and zesty tahini garlic sauce. Throw in a handful of fresh herbs as well, such as parsley, basil or coriander or whatever you wish, some sesame seeds and pine nuts too, mix it all up and be dazzled. It’s so simple to make (15 minutes beginning to end), yet so full of deliciousness.

19. Tri-Layered Crispy Salad from the Dining In Cookbook

Quick, crispy, and crunchy. Unlike some salads, this one goes well with Chinese food.

20. Fresh Spring Rolls by Rena Tuchinsky

21. Chickpea Salad from The Nitra Ladies Cookbook

22. Falafel-Inspired Wraps by Chavi Feldman

One of my sons barely eats any protein; he’s a pizza and macaroni kind of guy. But for some reason, he actually likes chickpeas! Needless to say, I try to have them in my fridge at all times. When trying to use up some of the extra chickpeas, I came up with this delicious version of a chickpea salad. Think deconstructed falafel, without all of the frying and extra calories! Yum!

23. Mango, Jicama, Pumpkin Seed and Fresh Herb Salad by Douglas McNish

This light yet intense salad is bursting with fresh summer flavors and interesting textures. It is sure to impress your guests at a dinner party or weekend picnic.

24. Rice Cauliflower Salad by Esther Ottensoser

We love the bright colors and tastes in this salad with riced cauliflower, peppers, scallions, and a basic vinaigrette.

Originally published July 2019. Updated and improved August 2026.