What to Eat When It's Too Hot to Cook: 15+ Cool Ideas

You know what it is? It's too hot to cook, that's what it is. I know you're side-eyeing your oven and even dreading the air fryer. Are you ready for some cool news then? These are the best of the hot day recipes, and none of them require trips to the grocery store for an obscure ingredient you'll only use once.

Ingredients

• 16 cups cubed watermelon OR 1 large watermelon, cubed
• 4-6 ounces feta cheese
• 2 tablespoons olive oil
• 6-8 fresh basil leaves chopped finely
• ¼ white onion or red onion, sliced
• 3-4 cups arugula or preferred green (optional)
• ½-1 cup cucumber, peeled and sliced (optional)
• Balsamic vinegar or glaze for dressing, to taste

Instructions

1. In a large bowl, mix the watermelon, feta, olive oil, basil, and onion.
2. Add cucumber and leafy greens if desired.
3. Stir to mix.
4. Add balsamic vinegar to taste.

Ingredients

• 2 slices bread
• 3-5 slices fresh tomato, beefsteak or another similar style
• Mayo, to taste
• Salt and pepper, to taste
• Lettuce, optional
• Sliced onion, optional

Instructions

1. On the bread, add desired amount of mayo.
2. Add tomato slices.
3. Salt and pepper to taste.
4. Add lettuce and onion if desired.

Ingredients

• 2 slices of bread
• 1 small avocado, peeled and sliced
• Salt and pepper to taste

Other topping ideas: chives, red pepper flakes, everything bagel seasoning, soft-boiled egg, tomatoes, shredded cheese, pico de gallo, bacon bits.

Instructions

1. Add bread to toaster and cook until desired crispness.
2. Add equal amounts of sliced avocado to each piece of toast.
3. Gently mash with fork and spread to cover the toast.
4. Add salt and pepper to taste, as well as any other desired toppings.

Ingredients

• 2 cups cooked and cooled pasta (rotini, farfalle, penne, or cavatappi)
• ½ cup cherry tomatoes, sliced
• ½ cup canned artichoke hearts
• ¼ cup diced hard salami
• ¼ cup chopped pepperoncini
• ¼ of a white or red onion, sliced
• ⅛ cup black olives, sliced
• ½ cup red wine vinegar
• ¼ cup olive oil
• ½ tablespoon Italian seasoning
• Salt and pepper to taste

Instructions

1. In a large bowl, add pasta, tomatoes, artichokes, salami, pepperoncini, olives, and onion.
2. Stir briefly to mix.
3. Add vinegar, olive oil, seasoning, as well as salt and pepper.
4. Stir well to mix and combine.

Ingredients

• 1 watermelon round slice
• 1 cup whipped cream OR ¾ cup greek yogurt
• ¼ cup strawberries, sliced
• ¼ cup blueberries
• ¼ cup peaches
• ¼ cup kiwi, peeled and diced

Instructions

1. On the watermelon, spread whipped topping.
2. Sprinkle with desired fruit toppings.
3. Cut into slices similiar to a pizza.

Ingredients

• 2 cups prepared hummus
• ¼ cup sun-dried tomatoes
• 8-10 basil leaves, torn
• 2 tablespoons garlic-infused olive oil
• ¼ cup pine nuts
• 1 tablespoon grated lemon zest
• Pita chips, crostinis, or naan for dipping

Instructions

1. Spread the hummus on a charcuterie board.
2. Top with sun-dried tomatoes and basil leaves.
3. Drizzle with the garlic-infused olive oil.
4. Sprinkle with the pine nuts
5. Serve with pita chips, crostini, or naan.

Ingredients

• 2 scoops frozen yogurt, coconut milk ice cream, or traditional ice cream
• 1 banana peeled and sliced down the middle
• 2 tablespoons shelled peanuts, almonds, or pistachios
• ¼ cup blueberries, blackberries, or strawberries, optional
• Whipped cream, cherry, and chocolate syrup for garnish

Instructions

1. On a plate, add the sliced banana.
2. Top with scoops of ice cream, nuts, and fruit if desired.
3. Garnish with a dollop of whipped cream, a cherry, and drizzle of chocolate syrup.

Looking for more flavors? Go ahead and use hazelnuts or pecans, add a drizzle of honey or maple syrup instead of chocolate, add some mango or pomegranate seeds, or use yogurt instead of whipped cream.

Ingredients

• 15-ounce can chickpeas
• 15-ounce can red kidney beans
• 15-ounce cannellini beans
• ¼ medium red or white onion, chopped
• ¼-½ cup red wine vinegar or apple cider vinegar
• ⅛-¼ cup olive oil
• 2 teaspoons fresh parsley, roughly chopped
• Salt and pepper to taste
• ½ avocado, peeled and diced

Instructions

1. Drain the canned beans.
2. In a bowl, add the beans and onion.
3. Add vinegar, olive oil, parsley, as well as salt and pepper to taste.
4. Stir well to mix.
5. Add avocado, stir briefly to combine.

Ingredients

• 2 pounds ripe red tomatoes, cored and roughly cubed (beefsteak, roma, or other red tomatoes)
• 1 medium cucumber, seeded and peeled
• ½ small white onion, peeled and roughly chopped
• ½ small green pepper, chopped and seeded
• 1 medium clove garlic, peeled
• 1 lime, juiced (approximately 2 tablespoons)
• ¼ cup extra virgin olive oil
• 2 tablespoons sherry vinegar
• Salt and pepper to taste

Instructions

1. In a blender or food processor, add all ingredients.
2. Puree for approximately 90 seconds or until the gazpacho is your desired consistency.
3. Pour into a resealable container.
4. Cover and place in refrigerator for approximately four hours.
5. Serve in bowls.
6. Garnish with croutons, parsley, or a small drizzle of olive oil.

Ingredients

• 1 cup vanilla yogurt
• ½ cup granola
• ¼ cup blueberries
• ¼ cup peaches, cubed

Instructions

1. In a cup, add half of the granola.
2. Top with half of the yogurt and fruit.
3. Top with remaining granola.
4. Top with remaining yogurt and fruit.

• Picnic meals require little work or heat, such as a Cobb salad or veggie kabobs
• Yogurt
• Ice cream
• Easy pre-cooked proteins such as imitation crab, rotisserie chicken, or canned or pouched tuna
• Premixed salads
• Precooked shrimp
• Eggs
• Waldorf salad
• Spring rolls