13 Delicious No-Cook Meals When You Just Can't Even
Can't stand the heat? We've got you covered with main-dish salads and sensational sandwiches—so you'll eat deliciously and stay chill all summer long.
Danielle Walker, author of
Against All Grain, reimagines the Hasselback potato—a buttery baked spud sliced accordion-style—using the ingredients of a tomato salad.
Melon and prosciutto are the ideal balance of sweet and salty, and Walker tosses in mozzarella for a bit of silky richness.
Sabrina Ghayour, author of
Sirocco, loves the contrast of crunchy pepitas and tangy feta with honey-sweet melon.
The juniper scent of the gin adds depth and brings out the tomatoes' flavor, says chef Bryan Calvert.
Fruit, cheese and balsamic go together any way you stack 'em, says Walker.
Shirataki have a very mild flavor, so J. Kenji López-Alt, author of
The Food Lab, tosses them in a creamy, Southeast Asian-inspired sauce that packs a fiery punch.
This kale pesto bulgur salad from
Naturally Ella blogger Erin Alderson doesn't require any cooking. Just soak the grains overnight, mix and it's ready to eat!
A classic Italian panzanella—tomato and ciabatta tossed with olive oil and vinegar—is a summer staple. To mix things up a little, try new combinations of breads and dressings, starting with this refreshing Lebanese version from Jessamyn Waldman Rodriguez of the bakery
Hot Bread Kitchen. Try her
Tex-Mex,
Indian and
Mediterranean
variations, too.
Inspired by classic peanut butter and jelly, Tyler Kord's sandwich combines cucumber salad and peanut butter for a refreshing lunch.
Tyler Kord's salami on marble rye sandwich is so good on a hot day.
This vegetarian Brie sandwich is perfect when you want a quick, no-cook meal, but fried French onions and carrot-ginger dressing are just enough to make it special.
Tyler Kord's sandwich puts a spin on a classic French dish using chicken, ham, Swiss cheese and broccoli.
Turkey plus a jammy sauce? Tyler Kord's smoked turkey sandwich recipe is too good to save for Thanksgiving.
From the
July 2016 issue of
O, The Oprah Magazine
