14 Lazy No-Cook Summer Meals

Caprese Salad with Burrata

A twist on the classic Caprese salad, this dish combines creamy burrata with fresh tomatoes and basil.

Ingredients:

• 2 balls of burrata cheese
• 4 ripe tomatoes, sliced
• Fresh basil leaves
• 2 tablespoons extra virgin olive oil
• Salt and pepper to taste

Cooking method:

1. Arrange the sliced tomatoes on a serving platter.
2. Tear the burrata and place it over the tomatoes.
3. Scatter fresh basil leaves on top.
4. Drizzle with olive oil and season with salt and pepper. Serve immediately.

Watermelon and Feta Salad

This refreshing sweet and savory salad is the perfect way to cool off on a hot day.

Ingredients:

• 3 cups cubed watermelon
• 1 cup crumbled feta cheese
• 1/4 cup mint leaves
• 1 tablespoon lime juice

Cooking method:

1. In a large bowl, combine watermelon cubes and feta.
2. Add mint leaves and lime juice.
3. Gently toss the ingredients together.
4. Chill in the refrigerator for 15 minutes before serving.

Tuna and White Bean Salad

A protein-packed meal that requires no cooking and is ready in minutes.

Ingredients:

• 1 can (5 ounces) tuna, drained
• 1 can (15 ounces) white beans, rinsed and drained
• 1/4 red onion, thinly sliced
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking method:

1. In a mixing bowl, combine tuna, white beans, and sliced onion.
2. Drizzle with lemon juice and olive oil.
3. Season with salt and pepper, and toss gently.
4. Serve chilled.

Avocado and Shrimp Salad

This salad is a delightful combination of creamy avocado and succulent shrimp.

Ingredients:

• 1 pound cooked shrimp, peeled and deveined
• 2 ripe avocados, diced
• 1 cucumber, diced
• 1/4 cup cilantro, chopped
• 3 tablespoons lime juice

Cooking method:

1. In a bowl, mix shrimp, avocado, and cucumber.
2. Add cilantro and lime juice.
3. Lightly toss to combine all ingredients.
4. Serve immediately.

Greek Yogurt and Berry Parfait

A nutritious dessert option that is quick to assemble and perfect for any berry lover.

Ingredients:

• 2 cups Greek yogurt
• 1 cup mixed berries (strawberries, blueberries, raspberries)
• 1/4 cup granola
• 2 tablespoons honey

Cooking method:

1. Layer Greek yogurt in serving glasses.
2. Add a layer of mixed berries.
3. Sprinkle granola over the berries.
4. Drizzle honey on top and serve.

Panzanella Salad

This Italian bread salad is a fantastic way to use up day-old bread.

Ingredients:

• 4 cups cubed stale bread
• 3 ripe tomatoes, diced
• 1/2 red onion, thinly sliced
• 1/4 cup fresh basil
• 3 tablespoons red wine vinegar
• 1/4 cup olive oil
• Salt and pepper to taste

Cooking method:

1. In a bowl, combine bread cubes, tomatoes, and onion.
2. Add basil, vinegar, and olive oil.
3. Season with salt and pepper and toss to combine.
4. Allow to sit for 30 minutes before serving so the flavors meld.

Chickpea and Avocado Wrap

A quick and filling wrap that is full of nutrients and flavor.

Ingredients:

• 1 can (15 ounces) chickpeas, rinsed and drained
• 1 ripe avocado
• 1/4 cup cilantro, chopped
• 1 tablespoon lime juice
• Whole-grain wraps

Cooking method:

1. Mash the avocado in a bowl and mix with chickpeas.
2. Add cilantro and lime juice, then mix well.
3. Spread the mixture onto whole-grain wraps.
4. Roll up and serve.

Gazpacho

A traditional Spanish cold soup perfect for hot summer days.

Ingredients:

• 4 ripe tomatoes
• 1 cucumber, peeled and diced
• 1 red bell pepper, diced
• 1/4 cup red onion, chopped
• 2 tablespoons red wine vinegar
• 1/4 cup olive oil
• Salt and pepper to taste

Cooking method:

1. Blend the tomatoes, cucumber, bell pepper, and onion until smooth.
2. Add vinegar and olive oil to the mixture.
3. Season with salt and pepper.
4. Chill in the refrigerator for at least 2 hours before serving.

Prosciutto and Melon

This classic Italian dish is a lovely blend of savory and sweet.

Ingredients:

• 1 cantaloupe, sliced
• 8 slices prosciutto
• Fresh mint leaves

Cooking method:

1. Wrap each melon slice with a slice of prosciutto.
2. Arrange on a serving platter.
3. Garnish with fresh mint leaves.
4. Serve chilled.

Zucchini Noodles with Pesto

A healthy pasta alternative that is both refreshing and satisfying.

Ingredients:

• 2 zucchinis, spiralized
• 1/4 cup pesto sauce
• 1/2 cup cherry tomatoes, halved
• 1/4 cup Parmesan cheese

Cooking method:

1. Toss spiralized zucchini with pesto sauce in a bowl.
2. Add cherry tomatoes and Parmesan cheese.
3. Mix well to coat the noodles.
4. Serve immediately.