30 Refreshing Cold Dinner Ideas for Hot Days That Save the Day

There’s a time and a place for hearty, warming meals. It just doesn’t happen to be when the sun is shining and we’ve got the air conditioning on. During that time, we turn to simple, cold dinners that are light but totally satisfying (bonus points if they’re no-cook).

Here are 30 cold dinner ideas that won’t burn your tongue—or leave you sweating in the kitchen.

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Easy Pasta Salad

Is there a more quintessential warm-weather side dish than cold pasta salad? This cool salad keeps well, and it’s the perfect make-ahead lunch that you can pack throughout the week. Just about everyone in your family, from your kids to your mother-in-law, will eat it!

• PREP: 15 mins
• COOK: 8 mins
• SERVES: 6 to 8

INGREDIENTS

FOR THE DRESSING:

• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 2 teaspoons dried Italian seasoning
• 1/2 teaspoon granulated sugar
• 1 clove garlic, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

FOR THE PASTA SALAD:

• 1/2 medium red onion, finely chopped
• 8 ounces dried short pasta, such as rotini
• 8 ounces cherry tomatoes, halved or quartered
• 1 small English cucumber, quartered lengthwise, then thinly sliced crosswise
• 4 ounces mini mozzarella balls, drained and halved
• 4 ounces salami slices, cut into 1/2-inch-wide strips
• 1/2 cup pitted kalamata olives, halved
• 1/4 cup coarsely chopped fresh parsley leaves

INSTRUCTIONS

1. Place 1/2 cup olive oil, 1/4 cup red wine vinegar, 2 teaspoons dried Italian seasoning, 1/2 teaspoon sugar, 1 clove minced garlic, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper in a small bowl and whisk to combine.
2. Add 1/2 a finely chopped red onion and stir to combine. Set aside to soften while you prepare the rest of the salad.
3. Bring 2 quarts of salted water to a boil in a large pot over medium-high heat. Add 8 ounces pasta and cook until al dente, about 8 minutes or according to package directions. Meanwhile, prepare an ice bath in a large bowl.
4. Drain the pasta in a colander and run under cold water. Dunk the colander in the ice bath and set aside to cool for 5 minutes.
5. Drain the pasta well. Transfer to a large bowl. Add 8 ounces tomatoes, 1 English cucumber, quartered and thinnly sliced, 4 ounces of mini mozzarella balls, 4 ounces salami cut into 1/2-inch wide strips, 1/2 cup pitted and halved kalamata olives, and 1/4 cup chopped fresh parsley. Add the dressing, including the onions, to the pasta and toss until evenly combined.
6. Refrigerate the pasta salad for at least 30 minutes for the flavors to meld before serving.

The Ultimate Summer Salad

A bright and fresh mix of sweet summer peaches, juicy cherry tomatoes, and feta cheese tossed in a tangy cilantro-lime vinaigrette.

• Prep: 30 mins
• Serves 4 – 6

INGREDIENTS

• 2 large limes, divided
• 1/2 small red onion
• 1 1/4 teaspoons granulated sugar, divided
• 3/4 teaspoon kosher salt, divided, plus more to taste
• 1 clove garlic
• 1/4 cup packed finely chopped fresh cilantro leaves, plus whole leaves and tender stems for serving
• 1/4 cup olive oil
• 1 medium head butter lettuce (about 1 pound), such as Boston or BIbb
• 2 Persian cucumbers, or 1 medium English cucumber
• 6 ounces multi-colored cherry tomatoes (about 1 cup)
• 2 large ripe peaches
• 4 ounces feta cheese
• 1/4 cup roasted, salted pumpkin seeds (pepitas)
• Freshly ground black pepper

INSTRUCTIONS

1. Finely grate the zest of 1 large lime. Add 1 teaspoon to a small bowl and reserve the remaining for topping the salad. Juice 1 tablespoon lime juice into the bowl. Thinly slice 1/2 small red onion (1/2 cup) and add to the bowl. Add 1/4 teaspoon of the granulated sugar and 1/4 teaspoon of the kosher salt. Toss to coat the onions and set aside to pickle while you prep the rest of the salad, at least 15 minutes, tossing the onions once or twice to coat in the lime juice.
2. Prep the following, adding them to a small bowl or jar as you go: Juice the remaining 1 1/2 limes until you have 1/4 cup. Finely chop 1 garlic clove. Finely chop until you have 1/4 cup packed cilantro leaves. Add 1/4 cup olive oil, the remaining 1 teaspoon granulated sugar, and the remaining 1/2 teaspoon kosher salt. Shake or whisk to combine.
3. Prep the following, adding them to a large salad bowl as you go: Tear 1 head butter lettuce leaves into bite-sized pieces (about 10 packed cups). Thinly slice 2 Persian cucumbers, or halve 1 English cucumber lengthwise, then thinly slice. Halve 6 ounces cherry tomatoes (about 1 cup). Halve and pit 2 peaches, then cut into 1/2-inch thick slices. Crumble in 4 ounces feta cheese (about 1 cup).
4. Top the salad with 1/4 cup pumpkin seeds, the pickled onion (discarding any liquid), reserved lime zest, and a handful of torn cilantro leaves and tender stems. Season with kosher salt and freshly-ground black pepper. Drizzle half the dressing over the salad and gently toss to coat. Top with the remaining dressing.

RECIPE NOTES

Make ahead: The dressing and pickled onions (in their pickling liquid) can be made up to 3 days in advance and stored in the fridge. Let the dressing come to room temperature and rewhisk before serving.

Toasting pumpkin seeds: To toast raw pumpkin seeds, heat 1 teaspoon olive oil in a small skillet over medium heat until shimmering. Add 1/4 cup pumpkin seeds and a pinch of kosher salt and cook, stirring occasionally, until golden, about 4 minutes.

Creamy dressing: If you prefer a creamier dressing, you can blitz it in the blender.

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The Perfect BLT

A step-by-step guide to making the sandwich of summer, filled with juicy, ripe tomatoes, salty bacon, and crisp lettuce.

• PREP: 5 mins
• COOK: 10 mins
• MAKES 1 sandwich

INGREDIENTS

• 3 slices bacon (regular, not thick cut)
• 1 small tomato
• Kosher salt
• Freshly ground black pepper
• 2 slices hearty white sandwich bread
• 2 tablespoons mayonnaise
• 1 romaine lettuce leaf

INSTRUCTIONS

1. Cook the bacon. Cook 3 slices bacon, using one of these methods: stove, oven, or microwave. (If you’re making several BLTs, use the oven to cook the bacon, as it’s the easiest way to cook a lot of bacon). Make sure every slice is evenly crispy with no areas of unrendered fat. No flabbiness allowed! Transfer to a paper towel to drain.
2. Slice and season the tomato. Slice 1 small tomato crosswise with a serrated knife into 1/3-inch thick slices. Place the slices in a single layer on a double layer of paper towels (the towels will absorb some of the moisture, preventing a soggy sandwich). Season lightly with kosher salt and some black pepper. Let sit while you toast the bread.
3. Toast the bread. Toast 2 slices white sandwich bread until light golden brown.
4. Build the BLT. Spread 1 tablespoon mayonnaise on each slice of bread. Place 1 romaine lettuce leaf on one slice of bread, folding it as needed to fit neatly on the bread. Top with the seasoned tomato slices in a single layer (no need to pat the top dry), cutting them in half as needed to fit in a single layer. Tear the 3 bacon slices in half and place on top of the tomatoes in 2 layers. Close the sandwich with the second slice of bread mayonnaise-side down.
5. Cut the BLT in half. Gently press down on the top of the sandwich to compact slightly. Cut in half with the serrated knife and serve immediately.

Make ahead: The bacon can be cooked up to 1 week ahead and refrigerated. Let sit out at room temperature while you prepare the rest of the BLT ingredients.

Chicken Lettuce Wraps

Chicken lettuce wraps are super easy and a surprisingly quick weeknight meal. Bibb or butter lettuce are the best picks for these wraps.

• PREP: 20 mins
• COOK: 15 mins
• SERVES 2 to 4

INGREDIENTS

• 3 to 5 tablespoons hoisin sauce
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 teaspoon toasted sesame oil
• 1 teaspoon cornstarch (optional)
• 1 pound ground chicken
• 2 teaspoons vegetable oil, divided
• 8 ounces white button or cremini mushrooms, finely chopped
• Optional vegetables: finely diced onions, finely diced bell peppers, finely diced or grated carrots
• 1 (8-ounce) can water chestnuts, drained and finely chopped
• 3 cloves garlic, minced
• 1 tablespoon peeled and minced fresh ginger
• 1/2 cup thinly sliced scallions (from about 6 scallions), divided
• 2 small heads Bibb or butter lettuce

INSTRUCTIONS

1. Place 3 tablespoons of the hoisin sauce, 2 tablespoons soy sauce, 2 tablespoons rice vinegar, and 1 teaspoon toasted sesame oil in a small bowl and whisk. If you’d like a more thickened, glossy sauce, whisk in 1 teaspoon cornstarch (optional); place near the stove.
2. Heat 1 teaspoon of the oil in a large skillet over medium heat until shimmering. Add 1 pound ground chicken and cook, breaking it up into small pieces, until cooked through and no longer pink, 7 to 8 minutes. Transfer the cooked chicken to a clean bowl; set aside.
3. Add the remaining 1 teaspoon oil to the same pan. Add 8 ounces finely chopped white button or cremini mushrooms and any optional vegetables, and cook, stirring occasionally until tender, 4 to 5 minutes.
4. Stir in finely chopped water chestnuts, 3 cloves minced garlic, and 1 tablespoon peeled and minced fresh ginger. Cook until fragrant, about 30 seconds.
5. Return the chicken to the pan and add 1/2 of the scallions.
6. Add the sauce and cook, stirring occasionally, until bubbling and the sauce is warmed through, 30 to 60 seconds.
7. Taste and add more hoisin sauce if desired.
8. Break off all the lettuce leaves and pile them on a plate in the center of the table, along with small dishes with sriracha hot sauce, red pepper flakes, and the remaining scallions. Transfer the hot chicken mixture to a serving dish, or serve straight from the skillet. Give everyone a spoon and let them dig in — place a generous spoonful of chicken mixture in the middle of a lettuce leaf, top with scallions and sriracha hot sauce or red pepper flakes, and eat right away.

Make ahead: The cooked chicken filling keeps very well in the fridge for up to 4 days. Reheat just what you need and add a splash of chicken broth if the mixture seems dry.

Easy Shrimp Ceviche

Made with poached shrimp marinated in citrus juice, tomato, avocado, and cilantro, this is the perfect thing to make when it’s too hot to cook.

• PREP: 15 mins
• COOK: 3 mins
• SERVES 5

INGREDIENTS

• 1 pound peeled and deveined raw medium shrimp, thawed if frozen
• 1/4 cup freshly squeezed lemon juice (from 2 lemons)
• 1/4 cup freshly squeezed lime juice (from 2 to 3 limes)
• 2 medium tomatoes, seeded and chopped
• 1/2 small red onion, finely chopped
• 1 medium jalapeño, seeded and finely chopped (about 3 tablespoons)
• 1/2 cup chopped fresh cilantro leaves and tender stems
• 1/2 teaspoon kosher salt
• 1 medium avocado
• Tostadas or tortilla chips, for serving (optional)

INSTRUCTIONS

1. Bring a large pot of salted water to a boil over high heat. Turn off the heat, add 1 pound peeled and deveined raw medium shrimp, and poach until the shrimp are opaque and just cooked through, 2 to 3 minutes. Drain the shrimp and set aside until cool enough to handle, about 10 minutes.
2. Chop the shrimp into 1/2-inch pieces and place in a large bowl. Add 1/4 cup freshly squeezed lemon juice, 1/4 cup freshly squeezed lime juice, 2 chopped tomatoes, finely chopped red onion, 1 finely chopped medium jalapeño, 1/2 cup chopped cilantro, and 1/2 teaspoon kosher salt, and toss to combine. Cover and refrigerate for at least 1 hour or up to 4 hours.
3. Just before serving, dice 1 medium avocado, add to the ceviche, and gently toss to combine. Serve with tostadas or tortilla chips, if desired.

Classic Cobb Salad

This classic Cobb salad recipe hits that sweet spot of just the right ingredients made in the easiest way possible.

• PREP: 15 mins
• SERVES 8

INGREDIENTS

FOR THE RED WINE VINAIGRETTE:

• 1/2 cup olive oil
• 3 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced
• 1 tablespoon dried oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

FOR THE SALAD:

• 10 cups chopped romaine lettuce (from about 2 large heads)
• 1 bunch watercress
• 1 medium cucumber, halved and thinly sliced
• 4 ounces cherry tomatoes, halved
• 1 large shallot, thinly sliced
• 3 ounces crumbled blue cheese (about 3/4 cup)
• 8 ounces cooked chicken breast, diced
• 6 slices bacon, cooked until crisp and chopped
• 2 large hard-cooked eggs, peeled and quartered
• 1 large avocado, diced

INSTRUCTIONS

1. Make the red wine vinaigrette. Whisk 1/2 cup olive oil, 3 tablespoons red wine vinegar, 1 tablespoon dijon mustard, 2 cloves minced garlic, 1 tablespoon dried oregano, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper together in a medium bowl. Alternatively, place all the ingredients in a jar, seal, and shake to combine.
2. Prepare the greens. Wash 10 cups romaine and 1 bunch watercress, then dry very well. Toss together in a large serving bowl.
3. Top with the remaining ingredients. Top the greens with 1 medium cucumber, 4 ounces of cherry tomatoes, 1 shallot, 3 ounces crumbled blue cheese, 8 ounces of cooked chicken breast, 6 slices cooked bacon, 2 large hard-cooked eggs, and 1 diced avocado. You can arrange them in a pattern or pile them on top, but keep in mind that the salad will be tossed before serving.
4. Toss the salad and add the dressing. Before dressing the salad, use tongs to toss everything together first. Drizzle in about half of the red wine vinaigrette and toss. Taste and add more dressing as needed.

Make ahead: The red wine vinaigrette can be made several days in advance and refrigerated; rewhisk or shake again before using. The undressed salad can be assembled and refrigerated without the avocado up to 24 hours in advance. Add the avocado before tossing with the dressing.

Cold Sesame Noodles

The ultimate refreshing cold noodle dish of chewy noodles tossed in a tossed in a sesame-peanut sauce.

• PREP: 15 mins
• COOK: 3 mins
• SERVES 2

INGREDIENTS

• 2 cloves garlic
• 1 (1-inch) piece ginger
• 2 medium scallions
• 1/4 cup smooth peanut butter
• 1 tablespoon Chinese sesame paste (see Recipe Notes)
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons hot water
• 1 tablespoon granulated sugar
• 1 tablespoon toasted sesame oil
• 1 teaspoon Asian chili-garlic paste, such as sambal oelek
• 1/3 medium English cucumber (about 4 ounces, optional)
• 8 ounces thin dried Chinese wheat noodles

GARNISH OPTIONS:

• 2 tablespoons roasted salted or unsalted peanuts
• 1 teaspoon toasted or untoasted sesame seeds

INSTRUCTIONS

1. Bring a large saucepan of water to a boil over medium-high heat. Meanwhile, make the sauce.
2. Mince 2 garlic cloves. Peel and mince 1 (1-inch) piece ginger until you have 1 teaspoon. Place both in a large bowl. Thinly slice 2 medium scallions; add the scallion white and light green parts to the bowl and reserve the dark green parts for garnish.
3. Add 1/4 cup peanut butter, 1 tablespoon Chinese sesame paste, 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 2 tablespoons hot water, 1 tablespoon granulated sugar, 1 tablespoon toasted sesame oil, and 1 teaspoon Asian chili-garlic paste to the bowl and whisk until creamy and combined (it will look curdled at first). Cut 1/3 medium English cucumber into matchsticks (about 1 cup) and add to the bowl of sauce if desired.
4. Add 8 ounces dried thin Chinese wheat noodles to the boiling water and cook according to package directions until tender. Meanwhile, coarsely chop 2 tablespoons roasted peanuts if desired.
5. When the noodles are ready, drain and rinse under cold water until cooled. Drain again, shaking off the excess water. Add to the sauce and toss until evenly coated. Garnish with the reserved scallion greens, peanuts, and 1 teaspoon sesame seeds if desired.

Noodles: Thin, dried wheat-based Taiwanese noodles (no egg) labeled kuan miao are best for this recipe, but you can substitute dried udon or spaghetti noodles in its place.

Sesame paste substitutions: Tahini can be substituted for the sesame paste, but it has a slightly more bitter taste. More peanut butter can also be used in place of the sesame paste.

Summer Rolls

Summer rolls, also known as fresh spring rolls, are one of my favorite things to order at a restaurant. They are made from rice paper wrappers rolled around fresh crunchy vegetables partnered with cold proteins, fresh herbs, and sometimes noodles.

• MAKES 16 rolls

INGREDIENTS

FOR THE FILLING:

• 1 quart water
• 24 medium uncooked shrimp (about 1 pound), peeled, deveined, and tails removed
• 1/2 tablespoon rice vinegar
• 1/2 teaspoon granulated sugar
• 1 teaspoon fish sauce
• Juice 1/2 medium lime (about 1 tablespoon)
• 1 small seedless cucumber, julienned
• 1 medium carrot, peeled and julienned
• 2 large radishes, julienned
• 1 medium scallion, thinly sliced

TO ASSEMBLE THE ROLLS:

• 4 ounces dried cellophane noodles (also called bean threads)
• 1/2 teaspoon toasted sesame oil
• 16 (8 1/2-inch) rice paper wrappers
• 30 fresh basil or mint leaves
• 8 leaves bibb or butter lettuce, halved

INSTRUCTIONS

1. Bring 1 quart water to a boil in a medium saucepan over high heat. Have an ice water bath ready. Add 1 pound uncooked shrimp to the boiling water and cook for 1 minute. Immediately remove the shrimp with a slotted spoon to the ice water bath. Let sit for 5 minutes, then drain. Slice the shrimp in half horizontally (also known as butterflying) and set aside. Reserve the warm water for cooking the noodles.
2. Whisk 1/2 tablespoon rice vinegar, 1/2 teaspoon granulated sugar, 1 teaspoon fish sauce, and the juice from 1/2 medium lime together in a large bowl. Add the julienned cucumber, julienned carrot, julienned radishes, and thinly sliced scallion, and toss to combine; set aside.
3. If the noodles are very long, break them into smaller bits. Return the pan of water from cooking the shrimp to a boil, then turn off the heat, add 4 ounces dried cellophane noodles, and let sit until tender, about 10 minutes (check the package directions for times). Drain the noodles, transfer them to a bowl, add 1/2 teaspoon toasted sesame oil, and toss to combine; set aside.
4. Fill a pie plate halfway with room temperature water. Immerse 1 wrapper in the water until it softens, about 30 seconds. Use both hands to pull it up out of the water, being careful so it doesn’t collapse on itself, and immediately lay it flat on a clean work surface.
5. Place 2 to 3 mint or basil leaves down the wrapper, just slightly to the left of center. Place 3 to 4 pieces of shrimp cut-side up on the herbs. Place a piece of lettuce in your hand, then fill evenly with 1/4 cup of the vegetable mixture and 1 to 2 tablespoons of noodles.
6. Place the lettuce cup to the right of the shrimp, leaving a small gap.
7. Fold the top and bottom of the wrapper over the filling.
8. Roll the right side over the shrimp.
9. Roll tightly until it’s closed and snug. Place it on a baking sheet seam-side down and cover with a damp towel. Repeat with the remaining wrappers and filling, adding more water to the pie dish as needed.
10. To serve, cut each roll in half crosswise if desired and serve with peanut sauce for dipping.

Make ahead: These summer rolls can be made up to 2 hours in advance. Keep tightly covered in plastic wrap at room temperature.

3-Ingredient Costco Chicken Caesar Salad Wraps

There’s nothing a Costco rotisserie chicken can’t do. By shredding the chicken breast meat and picking up just two other ingredients while I’m at Costco, I can turn them into a super-quick and tasty meal that’s perfect on a busy weeknight.

• PREP: 5 mins
• COOK: 5 mins
• MAKES 9 small wraps

INGREDIENTS

• 9 Stonefire Mini Naan
• 1 breast from 1 Costco rotisserie chicken (about 10 ounces)
• 1/2 Kirkland Signature Caesar Salad with Caesar Dressing & Croutons

INSTRUCTIONS

1. Warm 9 mini naan according to package directions. Stack together and wrap in a kitchen towel or aluminum foil to keep warm.
2. Shred the meat from 1 Costco rotisserie chicken breast into bite-size pieces until you have about generous 1 1/2 cups and place in a large bowl. Add 6 cups of the lettuce and cheese (about half) and 1 package of the croutons from a Kirkland caesar salad. Drizzle with 1 pouch of the Caesar dressing and squeeze the juice from 1 of the lemon wedges over the salad. Toss until evenly coated.
3. For each wrap, place heaping 1/2 cup of the mixture in a mini naan and fold in half (like a taco) to eat.

Mediterranean-Style Chopped Salad with Oregano Vinaigrette

This recipe was born to satisfy your lunchtime needs — especially if you crave something fresh, crunchy, and flavorful that will keep you full throughout the afternoon. This is for when a simple leafy green salad won’t cut it, but a super-heavy grain bowl will leave you feeling overly stuffed.

• PREP: 30 mins
• COOK: 15 mins
• SERVES 6

INGREDIENTS

FOR THE DRESSING (YIELDS ABOUT 3/4 CUP):

• 2 to 3 cloves garlic
• 1/4 cup red wine vinegar
• 1 tablespoon dried oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon Dijon mustard
• Freshly ground black pepper
• 1/2 cup extra-virgin olive oil

FOR THE SALAD (YIELDS ABOUT 7 CUPS):

• 1/2 cup farro (semi-pearled or pearled is fine; cooking time will differ)
• 1 teaspoon kosher salt, plus more as needed
• 2 medium bell peppers
• 2 large or 4 small stalks celery
• 1/2 medium English cucumber
• 1/2 small red onion
• 8 small pickled pepperoncinis
• 6 ounces feta cheese, cut into 1/2-inch cubes (about 1 1/2 cups)
• 1 (about 15-ounce) can chickpeas

FOR SERVING:

• 1/2 head iceberg lettuce
• 1 head radicchio

INSTRUCTIONS

1. Make the vinaigrette: Mince 2 large or 3 small cloves garlic and place in a large bowl. Add 1/4 cup red wine vinegar, 1 tablespoon dried oregano, 1 teaspoon kosher salt, 1/2 teaspoon Dijon mustard, and several grinds black pepper, and whisk to combine. While whisking constantly, slowly drizzle in 1/2 cup extra-virgin olive oil and continue whisking until emulsified. Pour half into an airtight container and transfer to the refrigerator. Set aside the bowl with the remaining vinaigrette.
2. Make the salad: Place 1/2 cup farro in a fine-mesh strainer, rinse under cool running water, and set aside to drain. Bring 6 cups of water to a boil in a medium saucepan over medium-high heat. Stir in the farro and 1 teaspoon kosher salt. Boil until farro is tender but has a slight chew in the center, 10 to 15 minutes for pearled and 25 to 30 minutes for semi-pearled. Drain and return to the saucepan to cool.
3. Prep the following ingredients, adding each one to the bowl of vinaigrette as you complete it: Core, seed, and dice 2 bell peppers (about 2 cups). Dice 2 large or 4 small celery stalks (about 1 cup). Dice 1/2 English cucumber (about 1 cup). Thinly slice 1/2 small red onion into half-moons. Slice 8 small pepperoncinis (about 1/4 cup). If needed, cut 6 ounces feta cheese into 1/2-inch cubes. Drain and rinse the can of chickpeas.
4. Add the farro to the vinaigrette bowl and toss to combine. Taste and season with more salt as needed (likely about 1/2 teaspoon). If the salad is at all dry, drizzle with a bit of the reserved vinaigrette. Cover and store in the refrigerator.
5. Core and chop 1/2 head of iceberg lettuce into thin strips (4 packed cups). Core and chop 1 head radicchio into thin strips (3 packed cups). Transfer both to a large airtight container, toss to combine, and refrigerate.
6. When ready to eat, toss together equal amounts the chickpea mixture and lettuce mixture (heaping 1 cup of each). Drizzle with the reserved dressing, if desired.

1-Minute Tomato Sandwich

If you love tomato toast, you’ll love this simple summer tomato sandwich. A pinch of salt brings out their juiciness, honey highlights their sweetness, and the nuttiness of whole-grain bread grounds the sandwich with a hearty foundation.

• SERVES 2

INGREDIENTS

• 2 slices Ezekiel or whole-grain bread
• 1 1/2 tablespoons unsalted butter, at room temperature
• 2 medium to large heirloom tomatoes, cut into 1/2-inch slices
• 1 1/2 teaspoons large-flake salt
• 1 tablespoon honey

INSTRUCTIONS

1. Toast the bread to the desired doneness. Spread the butter evenly on both slices while they are piping hot. Place 1 slice each on 2 plates.
2. Arrange the tomato slices on top of the bread. Sprinkle with the salt and drizzle with the honey. Serve immediately.

Chicken Caesar Salad

The homemade dressing and juicy strips of chicken are really what make this a hit. This recipe isn’t trying to reinvent a classic salad that’s already great. Instead it leans on a couple of smart tips and key ingredients, resulting in a great version you’ll want to make again and again.

• PREP: 15 mins
• COOK: 10 mins
• SERVES 5

INGREDIENTS

• 6 ounces uncut sourdough or ciabatta bread
• 1 (2-ounce) tin oil-packed anchovy fillets (not drained)
• 1/4 cup plus 2 1/2 tablespoons olive oil, divided
• 1 1/4 teaspoons kosher salt, divided
• 1 1/2 pounds boneless, skinless chicken breasts (about 3)
• 1 teaspoon freshly ground black pepper, divided
• 2 medium lemons
• 1 ounce Parmesan cheese (1/2 cup finely grated or 1/3 cup store-bought grated), plus more for serving
• 2 teaspoons Dijon mustard
• 1 clove garlic
• 2 medium heads romaine lettuce (about 12 ounces each)

INSTRUCTIONS

MAKE THE CROUTONS:

1. Arrange a rack in the middle of the oven and heat the oven to 400℉.
2. Cut 6 ounces sourdough or ciabatta bread into 1/2-inch-thick slices. Cut or tear the bread into 1/2-inch pieces (about 4 cups). Place on a rimmed baking sheet. Add the oil from 1 (2-ounce) tin oil-packed anchovy fillets (about 2 tablespoons), 1 tablespoon of the olive oil, and 1/2 teaspoon of the kosher salt. Toss to combine, rubbing the bread with your hands so the pieces are well-coated. Arrange into an even layer.
3. Bake until lightly browned all over, tossing every 5 minutes, 10 to 15 minutes total. Let cool completely on the baking sheet. Meanwhile, cook the chicken and make the dressing.

COOK THE CHICKEN:

1. Working with 1 piece at a time, place 1 1/2 pounds boneless, skinless chicken breasts in a large resealable bag. Pound to an even 1/2-inch thickness with the flat part of a meat mallet or a rolling pin. Pat the chicken dry with paper towels and season all over with 3/4 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper.
2. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat until shimmering. Swirl to coat the bottom of the pan. Working in batches if needed, add the chicken breasts in a single layer and cook until deeply browned and an instant-read thermometer inserted into the thickest part registers 165°F, 5 to 7 minutes per side. Transfer to a clean cutting board. If needed, add 1/2 tablespoon of the olive oil to the pan and repeat with the remaining chicken.
3. When cool enough to handle, cut the chicken crosswise into 1/2-inch-thick slices.

MAKE THE DRESSING:

1. Prepare the following, adding each to a blender as you complete it: Juice 2 medium lemons until you have 1/4 cup; finely grate 1 ounce Parmesan cheese (about 1/2 cup lightly packed) if needed, or measure out 1/3 cup store-bought grated; add 5 of the anchovy fillets (save the remainder for another use), 2 teaspoons Dijon mustard, 1 garlic clove, and the remaining 3/4 teaspoon black pepper.
2. Blend until smooth, about 20 seconds. With the motor running, remove the inner cap on the lid and slowly pour in the remaining 1/4 cup olive oil. Continue blending until creamy and emulsified, about 1 minute more.

ASSEMBLE THE SALAD:

1. Trim and coarsely chop 2 medium romaine lettuce heads (about 14 cups). Place in a large bowl and add half of the croutons and about 2/3 of the dressing. Toss until evenly coated. Top with chicken, remaining croutons, and remaining dressing. Garnish with more Parmesan cheese if desired.

Make ahead: The croutons can be made up to 1 day ahead and stored in an airtight container at room temperature. The chicken can be cooked up to 1 day ahead and refrigerated in an airtight container. The dressing can be made up to 1 day ahead and refrigerated in an airtight container.

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Vegetarian Italian Chopped Salad

This make-ahead friendly salad is packed with crunchy veggies and tossed in a garlicky oregano vinaigrette. Eat as-is or serve alongside pizza.

• PREP TIME: 25 minutes
• SERVES: 4 to 6

INGREDIENTS

FOR THE DRESSING (YIELDS ABOUT 1/2 CUP):

• 1 large or 2 small cloves garlic
• 1/4 cup plus 1 tablespoon red wine vinegar
• 1 tablespoon dried oregano
• 1 teaspoon Dijon mustard
• 3/4 teaspoon kosher salt
• 1/4 teaspoon red pepper flakes
• Freshly ground black pepper
• 1/4 cup extra-virgin olive oil

FOR THE SALAD:

• 5 ounces cherry tomatoes
• 2 large or 4 small stalks celery
• 1/2 small red onion
• 6 small pickled pepperoncinis
• 4 ounces unsliced provolone cheese
• 1 (about 15-ounce) can chickpeas
• 1 medium romaine lettuce heart
• 1/2 medium head radicchio
• Kosher salt
• Freshly ground black pepper

INSTRUCTIONS

MAKE THE VINAIGRETTE:

1. Mince 1 large or 2 small garlic cloves and place in a large bowl. Add 1/4 cup plus 1 tablespoon red wine vinegar, 1 tablespoon dried oregano, 1 teaspoon Dijon mustard, 3/4 teaspoon kosher salt, 1/4 teaspoon red pepper flakes, and several grinds black pepper and whisk to combine. While whisking constantly, slowly drizzle in 1/4 cup extra-virgin olive oil and continue whisking until emulsified. Pour half into an airtight container and refrigerate.

MAKE THE SALAD:

1. Prep the following ingredients, adding each one to the bowl of vinaigrette as you complete it: Halve 5 ounces cherry tomatoes (about 1 cup). Dice 2 large or 4 small celery stalks (about 1 cup). Thinly slice 1/2 small red onion into half-moons (about 3/4 cup). Slice 6 small pepperoncinis (about 1/4 cup). Cut 4 ounces provolone cheese into 1/4-inch cubes (about 1 cup). Drain and rinse 1 can chickpeas. Toss to coat everything in the vinaigrette. At this point, you can cover and refrigerate until you’re ready to eat.
2. When you’re ready to eat, core and chop 1 head romaine lettuce crosswise into thin strips (5 to 6 packed cups). Core and chop 1/2 head radicchio crosswise into thin strips (2 packed cups). Add to the bowl with the vegetables and vinaigrette and toss to coat. Drizzle with the desired amount of reserved vinaigrette. Taste and season with more salt as needed (likely about 1/4 teaspoon). Finish with several grinds black pepper.

Make ahead: The veggie mixture, reserved dressing, and greens can be refrigerated separately up to 5 days.

Cheese substitutions: If you can’t find a block of provolone, you can substitute bocconcini (small fresh mozzarella balls), torn fresh mozzarella, or diced low-moisture mozzarella cubes.

Chicken Shawarma Salad

This salad is a quick and filling meal. The best part: It calls for only 10 minutes of cooking and 15 minutes of prep. 

With just five minutes on the stove, shredded rotisserie chicken, olive oil, shawarma spice blend, and sliced onions gets browned and crispy around the edges — just like real shawarma. 

• PREP: 15 mins
• COOK: 10 mins
• SERVES 4

INGREDIENTS

FOR THE SALAD BASE:

• 1 Persian cucumber or 1/2 English cucumber
• 1/2 cup cherry or grape tomatoes
• 1 small red onion
• 1 medium romaine lettuce heart

FOR THE YOGURT DRESSING:

• 1 clove garlic
• 1/2 cup plain Greek yogurt
• 2 tablespoons brine from pickled banana peppers or pepperoncini
• 4 tablespoons water, divided
• 1 tablespoon tahini
• Kosher salt
• Freshly ground black pepper

FOR THE CHICKEN SHAWARMA AND ASSEMBLY:

• 6 sprigs parsley
• 4 tablespoons olive oil, divided
• 2 cups shredded, cooked chicken, preferably rotisserie (about 12 ounces)
• 2 tablespoons shawarma spice blend
• 1 pita bread
• 1/4 cup sliced pickled banana peppers or pepperoncini
• 3 ounces feta cheese

INSTRUCTIONS

1. Prepare the following, adding each to the same large bowl as you complete it: Halve 1 Persian or 1/2 English cucumber lengthwise, then cut crosswise into 1/2-inch pieces (about 3/4 cup). Halve 1/2 cup cherry or grape tomatoes. Halve and thinly slice 1 small red onion (about 1/2 cup); place half in the bowl and reserve half for the chicken. Halve 1 medium romaine lettuce heart lengthwise, then cut crosswise into 1/4-inch-thick strips (about 4 cups).
2. Grate 1 garlic clove into a small bowl. Add 1/2 cup plain Greek yogurt, 2 tablespoons brine from pickled banana peppers or pepperoncini, 2 tablespoons of the water, and 1 tablespoon tahini. Stir to combine. Taste and season with kosher salt and black pepper as needed. Pick the leaves and tender stems from 6 fresh parsley sprigs and finely chop (about 2 tablespoons).
3. Heat 3 tablespoons of the olive oil in a large skillet over medium-high heat until shimmering. Add 2 cups shredded, cooked chicken, reserved onions, and 2 tablespoons shawarma spice blend. Toss to coat and spread the chicken out into an even layer. Cook, stirring occasionally, until golden-brown and crispy in spots, about 5 minutes.
4. Add the remaining 2 tablespoons water and scrape up any browned bits from the bottom of the pan. Transfer to a plate.
5. Heat the remaining 1 tablespoon olive oil in the same pan. Tear 1 pita bread into 1 1/2-inch pieces and add to the pan. Toss to coat and cook, flipping the pieces occasionally, until toasted and golden-brown, 3 to 5 minutes.
6. Add the dressing to the bowl of vegetables and toss to coat. Drain 1/4 cup pickled banana peppers or pepperoncini, then sprinkle over the salad. Top with the chicken shawarma and pita chips. Crumble 3 ounces feta cheese (about 1/3 cup) over the salad. Sprinkle with the parsley and serve.

RECIPE NOTES

Shawarma spice blend: If you can’t find store-bought shawarma spice blend, you can substitute bahārāt spice or make your own shawarma spice by combining 1 tablespoon each of ground cumin, ground turmeric, ground coriander, garlic powder, and paprika with 1/2 teaspoon each of ground cloves and cayenne pepper.

Substitutions: Gluten-free pita bread can be used in place of regular pita bread.

Make ahead: The dressing can be made up to 3 days ahead and refrigerated in an airtight container. The chicken shawarma can be made up to 2 days ahead and refrigerated in an airtight container; reheat before serving.

Make-Ahead Tortellini Salad with Marinated Artichokes and Feta

This salad is packed with both marinated and fresh veggies, salty feta cheese, and briny olives, all tossed with a lemon vinaigrette. With its bright colors, contrasting textures, and delicious flavor, this salad only gets better with time. It’s the make-ahead meal you’ve been looking for.

• PREP: 15 mins
• COOK: 2 mins
• SERVES 6

INGREDIENTS

• 1 small clove garlic
• 1 small shallot
• 2 medium lemons
• 2 tablespoons olive oil
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 small red or orange bell pepper
• 1 small head radicchio
• 1 (12-ounce) jar marinated artichoke hearts
• 1/2 cup pitted Kalamata olives
• 1 (20-ounce) package fresh cheese tortellini, or 2 (12-ounce) packages frozen cheese tortellini
• 4 ounces feta cheese

INSTRUCTIONS

1. Bring a large pot of salted water to a boil. Meanwhile, prepare the following, adding them to a large bowl as you complete them: Mince 1 small garlic clove, thinly slice 1 small shallot (about 1/4 cup), and squeeze 2 medium lemons until you have 3 tablespoons juice.
2. Add 2 tablespoons olive oil, 1/2 teaspoon Dijon mustard, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper, and whisk to combine.
3. Prepare the following, adding them to the vinaigrette as you complete them: Thinly slice 1 small orange bell pepper, then cut the slices in half. Halve, core, and thinly slice 1 small head radicchio (about 1 1/4 cups). Drain and halve 1 jar marinated artichoke hearts and 1/2 cup pitted Kalamata olives. Stir to combine.
4. Add the cheese tortellini to the boiling water and cook according to package instructions until al dente, 2 to 7 minutes. Drain well and add the warm tortellini to the salad. Crumble 4 ounces feta cheese into the salad (about 1 cup). Toss to combine. Taste and season with more kosher salt and black pepper as needed.

Shrimp Salad

A delicious mayonnaise-based shrimp salad that you can serve over toast, on a bed of salad greens, or on a buttered roll for a quick, satisfying summer meal.

• PREP: 15 mins
• COOK: 5 mins
• SERVES 4

INGREDIENTS

• 1 pound jumbo uncooked fresh or frozen shrimp (21 to 25 per pound, no need to thaw), peeled and deveined
• 1 tablespoon rice vinegar
• 1 clove garlic
• 1/4 medium red onion
• 1 medium Persian cucumber
• 1 bunch fresh chives
• 6 to 8 sprigs fresh dill
• 1 medium lemon
• 1/4 cup Kewpie mayonnaise
• 2 tablespoons plain Greek yogurt
• 2 teaspoons Dijon mustard
• 1 teaspoon kosher salt, plus more for salting the water
• 1 teaspoon freshly ground black pepper
• Toasted bread or salad greens, for serving (optional)

INSTRUCTIONS

1. Bring a large pot of heavily salted water to a boil. Meanwhile, fill a large bowl halfway with ice and add cold water to cover to make an ice bath. Line a baking sheet with a double layer of paper towels.
2. Add 1 pound uncooked shrimp and 1 tablespoon rice vinegar to the boiling water. Boil until the shrimp are pink and just cooked through, about 2 minutes. Drain, then transfer the shrimp to the ice bath. Once chilled, drain the shrimp again and discard any remaining ice cubes. Transfer the shrimp onto the paper towels and arrange in a single layer to dry.
3. Prepare the following, adding each to the same medium bowl as you complete it: Mince 1 garlic clove or grate on a Microplane. Finely dice 1/4 medium red onion (about 1/3 cup). Halve 1 medium Persian cucumber lengthwise; scoop out the seeds with a spoon, then finely chop the cucumber. Finely chop the fronds and tender stems of 10 to 12 fresh dill sprigs until you have 2 tablespoons. Finely chop 1 bunch of fresh chives until you have 1/4 cup. Finely grate the zest of 1 medium lemon. Juice the lemon until you have 1 tablespoon.
4. Add 1/4 cup Kewpie mayonnaise, 2 tablespoons plain Greek yogurt, 2 teaspoons Dijon mustard, 1 teaspoon kosher salt, and 1 teaspoon black pepper. Stir to combine.
5. Add the shrimp to the dressing and toss until evenly coated. Taste and season with more kosher salt as needed. Serve on toasted bread or salad greens if desired.

Muffuletta Sandwich

Invented in New Orleans, the muffuletta sandwich features an olive salad, Italian deli meats and cheeses. One giant sandwich is known for feeding several people.

• PREP: 15 mins
• COOK: 10 mins
• SERVES 4

INGREDIENTS

FOR THE OLIVE SALAD:

• 1/3 cup large pimento-stuffed olives
• 1/3 cup pitted black olives
• 1/3 cup giardiniera
• 1/4 cup marinated roasted red peppers
• 1 clove garlic
• 1/4 cup extra-virgin olive oil
• 1 1/2 teaspoons red wine vinegar
• 1 teaspoon capers
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon celery salt

FOR THE MUFFULETTA:

• 1 (9-inch) round Italian bread loaf with sesame seeds, or 1 (12-inch) ciabatta or French bread loaf
• 4 ounces sliced low-moisture mozzarella cheese
• 4 ounces thinly sliced Genoa salami or pepperoni
• 4 ounces thinly sliced provolone cheese
• 4 ounces thinly sliced mortadella or deli ham
• 4 ounces thinly sliced capicola, coppa or prosciutto
• Pickled pepperoncini, for serving (optional)
• Potato chips, such as Zapp’s, for serving (optional)

INSTRUCTIONS

MAKE THE OLIVE SALAD:

1. Prepare the following, adding each to the same medium bowl as you complete it: Finely chop 1/3 cup large pimento-stuffed olives. Pit and finely chop 1/3 cup pitted black olives. Finely chop 1/3 cup giardiniera, 1/4 cup marinated roasted red peppers, and 1 garlic clove.
2. Add 1/4 cup extra-virgin olive oil, 1 1/2 teaspoons red wine vinegar, 1 teaspoon capers, 1/2 teaspoon black pepper, and 1/2 teaspoon celery salt. Stir to combine, then cover and refrigerate for at least 1 hour or up to 1 week.

ASSEMBLE THE MUFFULETTA:

1. Split 1 bread loaf in half horizontally with a serrated knife. Place the two halves cut side-up up on a work surface. If each half is taller than 1 1/2 inches, hollow out the insides of the bread by pulling out some of the soft interior.
2. Spoon half of the olive salad and its oils evenly onto the bottom half of the loaf. Layer on the meats and cheese in the following order: half of the mozzarella slices (2 ounces), 4 ounces thinly sliced salami, half of the provolone slices (2 ounces), 4 ounces thinly sliced mortadella, the remaining mozzarella, 4 ounces thinly sliced capicola, and the remaining provolone.
3. Use the back of a spoon to press on the remaining olive salad, then pour off the oil into a small bowl. Spoon the olive salad evenly on top of the provolone. Drizzle the cut side of the top bread slice with the reserved olive salad oil. Close the sandwich with the top half of the bread.
4. Wrap the entire sandwich tightly in aluminum foil. Weight it down with a heavy object, such as a large Dutch oven or bricks, to compress the sandwich. Let sit at room temperature for 1 to 3 hours.
5. Toast the sandwich if desired: Arrange a rack in the middle of the oven and heat the oven to 375ºF. Place the foil-wrapped muffuletta directly on the rack and bake until the bread feels crisp and toasted, 10 to 20 minutes.
6. Unwrap the sandwich and place on a cutting board. Cut into triangles with a serrated knife and serve with pickled pepperoncini or potato chips if desired.

Make ahead: The olive salad can be made up to 1 week ahead and refrigerated in an airtight container.

20-Minute Steak Salad with Chile, Garlic, and Herbs

This easy steak salad gets an umami hit from fish sauce, sherry vinegar, and lime juice tossed through a mix of crunchy veg, and is finished with fresh herbs.

• PREP: 10 mins
• COOK: 10 mins
• SERVES 4

INGREDIENTS

• 1 1/2 pounds flank or skirt steak, cut in half along the grain
• Kosher salt
• Freshly ground black pepper
• 2 tablespoons canola oil, divided
• 5 cloves garlic, thinly sliced
• 1 tablespoon plus 1/2 teaspoon fish sauce
• 2 teaspoons sherry vinegar
• 1 medium lime, halved
• 1 1/2 cups green beans, thinly sliced crosswise
• 1 cherry or jalapeño pepper, cored, seeds removed, thinly sliced
• 1/2 head butter or gem lettuce, leaves separated
• 2 to 3 sprigs fresh mint
• 2 to 3 sprigs fresh basil

INSTRUCTIONS

1. Generously season the steak with salt and pepper on both sides. Let sit at room temperature for at least 15 minutes before cooking.
2. Heat a large cast-iron skillet over high heat until smoking. Add 1 tablespoon of the oil, swirl to coat, and immediately add 1 steak. Sear undisturbed until browned on the bottom, about 2 minutes, reducing the heat to medium-high if needed.
3. Flip the steak and add the garlic. Keep garlic slices at the colder region of the pan while steak sears, turning the garlic occasionally for even browning. Sear the steak for 1 to 2 minutes more for medium rare.
4. Transfer the steak to a clean plate to rest, and place the garlic in a medium bowl. Add the remaining 1 tablespoon oil to the pan, swirl to coat, and repeat searing with second steak. Meanwhile, add the fish sauce, sherry vinegar, juice from 1 lime halve, and several grinds of black pepper to the bowl with the garlic and whisk to combine.
5. Let the second steak rest for a few minutes. Meanwhile, add the green beans and sliced chili to the vinaigrette and stir to combine.
6. Slice the steak across the grain into 1/4-inch thick slices. Transfer any accumulated juices to the vinaigrette bowl.
7. Arrange the lettuce on a serving platter, then top with the sliced steak. Top with green bean mixture, then tear the mint and basil leaves over the green beans. Garnish with more black pepper and a squeeze of lime from the remaining lime halve.

Make ahead: The chile and green beans may be prepped 1 day ahead and refrigerated.

Creamy Caesar Pasta Salad with Chicken

If you love chicken Caesar salad, you’re going to fall hard for this recipe. Inspired by the beloved salad, tendrils of spiral pasta are partnered with bite-size pieces of juicy chicken breast, crisp romaine, ruby-red tomatoes, buttery croutons, and shards of salty Parm, all tossed together with creamy Caesar dressing.

• PREP: 10 mins
• COOK: 10 mins
• SERVES 6

INGREDIENTS

• 8 ounces dried rotini pasta (about scant 2 1/2 cups)
• 1 pound boneless, skinless chicken breasts (about 2 small)
• 1/2 teaspoon kosher salt, plus more for the pasta water
• 1/4 teaspon freshly ground black pepper
• 1 tablespoon olive oil
• 1 small heart romaine lettuce (about 4 ounces)
• 1 pint grape tomatoes (about 10 ounces)
• 1 ounce Parmesan cheese, plus more for garnish
• 1 1/2 cups croutons
• 1/2 cup creamy Caesar dressing

INSTRUCTIONS

1. Bring a large saucepan of heavily salted water to a boil. Add 8 ounces dried rotini pasta and cook according to package directions until al dente, 9 to 11 minutes. Meanwhile, cook the chicken.
2. Pat 1 pound boneless, skinless chicken breasts dry with paper towels and cut into 1-inch cubes. Season all over with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
3. Heat 1 tablespoon olive oil in a 12-inch or larger skillet over medium-high heat until shimmering. Add the chicken in a single layer and cook, flipping occasionally, until cooked through and browned all over, 6 to 8 minutes total. Remove the skillet from the heat.
4. When the pasta is ready, drain and rinse with cold water to cool. Drain well.
5. Prepare the following, adding each to the same large bowl as you complete it: Core and chop 1 small heart romaine lettuce into bite-sized pieces (about 3 cups). Shave 1 ounce Parmesan cheese with a vegetable peeler into shards (about 1/2 cup).
6. Add the pasta, chicken, 1 pint grape tomatoes, 1 1/2 cups croutons, and 1/2 cup creamy Caesar dressing. Toss to coat. Garnish with more Parmesan cheese shards if desired.

Vietnamese Chicken Salad

Gỏi gà (translated to “chicken salad”) couldn’t be simpler: shredded cabbage and chicken, mixed up with julienned veggies, all tossed in a vinegary dressing cut with sugar and fish sauce. 

• PREP: 40 mins
• COOK: 20 mins
• SERVES 4 – 6

INGREDIENTS

FOR THE SALAD:

• 1 pound boneless, skinless chicken breasts (about 2 medium)
• 1 teaspoon kosher salt
• 1/2 medium red onion
• 2 tablespoons rice vinegar
• 1/2 medium green cabbage (about 1 1/2 pounds)
• 1 large carrot (about 6 ounces), or 1 1/2 cups pre-shredded carrots (4 ounces)
• 1/2 bunch fresh cilantro
• 1/2 to 3/4 cup fried shallots
• Prawn chips, for serving (optional)

FOR THE DRESSING:

• 1 clove garlic
• 1 to 2 medium limes
• 1/3 cup rice vinegar
• 2 tablespoons fish sauce
• 2 tablespoons granulated sugar

INSTRUCTIONS

1. Place 1 pound boneless, skinless chicken breasts in a single layer in a medium saucepan. Add enough water to barely cover the chicken and 1 teaspoon kosher salt. Bring to a boil over medium-high heat. Reduce the heat to maintain a simmer, cover, and cook until just cooked through, about 15 minutes. Meanwhile, pickle the red onion and prepare the remaining ingredients.
2. Thinly slice 1/2 medium red onion and place in a small bowl. Add 2 tablespoons rice vinegar and toss to combine. Let sit for 15 minutes.
3. Prepare the following, adding each to the same large bowl (use the biggest one you have!) as you complete it: Remove the outer leaves from 1/2 medium green cabbage. Trim the core, then thinly slice the cabbage about the same width as the onion (about 8 cups). Peel 1 large carrot, then cut crosswise into 2-inch pieces. Cut the pieces lengthwise into 1/8-inch thick planks. Stacking a few planks at a time, very thinly slice lengthwise into matchsticks. (If using pre-shredded carrots, add 1 1/2 cups directly to the bowl.) Coarsely chop the leaves and tender stems from 1/2 bunch fresh cilantro sprigs until you have 1/4 cup.
4. When the chicken is ready, transfer to a clean cutting board and let cool. When the onions are ready, drain off the vinegar. Meanwhile, make the dressing.
5. Mince 1 garlic clove and place in a small bowl. Juice 1 to 2 medium limes into the bowl until you have about 2 1/2 tablespoons. Add 1/3 cup rice vinegar, 2 tablespoons fish sauce, and 2 tablespoons granulated sugar, and whisk to combine.
6. Shred the chicken into bite-sized pieces. Add the chicken and onions to the vegetables and toss with your hands to combine. Drizzle with the dressing and toss to combine. Let sit for 5 to 10 minutes for the flavors to meld. Taste and season with more lime juice as needed. Sprinkle each serving with 1 to 2 tablespoons fried shallots and serve with prawn chips if desired.

Spicy salad: Add a few slices of thinly sliced fresh chile to the dressing if you want a bit of spicy heat.

Herbs: An equal amount of fresh Thai basil or mint leaves (or combination) can be substituted for the cilantro.

Make ahead: The salad can be made up to 1 day in advance and refrigerated in an airtight container.

Grilled Short Rib Chimichurri Party Sandwiches

A whole loaf of bread is filled with tender grilled short ribs, chimichurri sauce, pickled red onions, and arugula before being sliced into individual sandwiches to feed a crowd.

• PREP: 20 mins
• COOK: 20 mins
• SERVES 4 – 6

INGREDIENTS

• 1 pound boneless English-cut beef short ribs (2 to 3)
• 1 teaspoon kosher salt, divided
• 1/2 cup apple cider or rice vinegar
• 1/4 cup water
• 1/4 teaspoon granulated sugar
• 1/2 small red onion
• 1 unsliced loaf soft French or Italian bread (about 1 pound)
• 1/4 cup mayonnaise
• 4 tablespoons chimichurri sauce, divided
• 1 packed cup baby arugula (about 1 ounce)

INSTRUCTIONS

1. Pat 1 pound boneless short ribs dry with paper towels and season all over with 3/4 teaspoon of the kosher salt. Place on a plate while you pickle the onions and heat the grill.
2. Place 1/2 cup apple cider or rice vinegar, 1/4 cup water, the remaining 1/4 teaspoon kosher salt, and 1/4 teaspoon granulated sugar in a small bowl. Stir until the salt and sugar are dissolved. Very thinly slice 1/2 small red onion until you have 3/4 cup and add it to the bowl. Press down gently on the onions to make sure they’re submerged in the vinegar mixture.
3. Heat half of an outdoor grill to high, direct heat. Heat the other half for medium, direct heat. Split 1 French bread loaf horizontally with a serrated knife.
4. Scrape the grill grates clean if needed. Place the short ribs over high heat. Cover and grill until grill marks form on the bottom, 2 to 3 minutes. Flip the short ribs, cover, and grill until grill marks form on the second side, 2 to 3 minutes more.
5. Move the short ribs to medium heat. Cover and continue grilling, flipping every 1 to 2 minutes, to desired doneness, 6 to 10 minutes more. Transfer the short ribs to a clean cutting board and let rest for 5 minutes.
6. Meanwhile, place the French bread halves cut-side down over medium heat and grill uncovered until lightly toasted, 1 to 2 minutes. Transfer to a serving platter.
7. Drain the red onions and lightly pat dry. Spread 1/4 cup mayonnaise evenly between the cut-sides of the bread halves. Spread 2 tablespoons chimichurri onto the bottom half of the bread.
8. Slice the short ribs on a diagonal across the grain into 1/4-inch thick slices. Arrange the slices over the chimichurri. Top with 1 packed cup baby arugula and the pickled red onions. Drizzle with the remaining 2 tablespoons chimichurri. Close with the top half of the bread.
9. Wipe the cutting board clean and transfer the sandwich to the cutting board. Use a serrated bread knife to cut the sandwich into 6 smaller sandwiches. Return to the platter to serve.

Make ahead: The onions can be pickled and refrigerated in the picking liquid in an airtight container for up to 3 days.

Garlic and Ginger Turkey Lettuce Wraps

These quick and easy lettuce wraps are filled with a satsifying combination of ground turkey and toasted cashews.

• PREP: 10 mins
• COOK: 6 mins
• SERVES 4

INGREDIENTS

• 2 cloves garlic
• 1 (2-inch) piece ginger
• 2 tablespoons peeled and minced fresh ginger
• 1/2 cup toasted cashews
• 1/3 cup fresh cilantro
• 1 head butter lettuce
• 1 tablespoon toasted sesame oil
• 1 pound ground turkey
• 2 tablespoons hoisin sauce
• 2 tablespoons tamari or soy sauce

INSTRUCTIONS

1. Mince 2 garlic cloves. Peel and mince a 2-inch piece of ginger until you have 2 tablespoons. Coarsely chop 1/2 cup toasted cashews and 1/3 cup fresh cilantro. Remove 10 leaves from 1 head butter lettuce.
2. Heat 1 tablespoon toasted sesame oil in a large skillet over medium heat until shimmering. Add the garlic and ginger and cook until fragrant, 2 to 3 minutes. Add 1 pound ground turkey and cook, breaking the meat apart with a wooden spoon into small pieces, until cooked through and browned, 4 to 6 minutes.
3. Add the cashews, 2 tablespoons hoisin sauce, and 2 tablespoons soy sauce. Remove from the heat and stir in the cilantro. Divide the mixture onto the lettuce leaves and serve immediately.

Gluten-free: To make this dish gluten-free, use tamari or gluten-free soy sauce, and gluten-free hoisin sauce.

Chicken Salad

Grapes shouldn’t work, but they really, really do. Serve this easy chicken salad on a flaky croissant or on top of greens for a quick dinner in the summer.

• PREP: 15 mins
• SERVES 6

INGREDIENTS

• 1 large stalk celery
• 1/2 medium red onion or 3 medium scallions
• 1/2 cup seedless red grapes (optional)
• 1/2 medium lemon
• 4 sprigs fresh dill
• 1 pound shredded, cooked chicken (about 3 cups)
• 3/4 cup mayonnaise, or 1/2 cup plain Greek yogurt plus 1/4 cup mayonnaise
• 1 1/2 teaspoons Dijon mustard
• 1/2 teaspoon celery seeds (optional)
• Kosher salt
• Freshly ground black pepper

INSTRUCTIONS

1. Prepare the following, adding each to the same medium bowl as you complete it: Dice 1 large celery stalk (about 1/2 cup). Finely dice 1/2 medium red onion or thinly slice 3 medium scallions (about 1/2 cup). Quarter 1/2 cup red grapes if desired. Juice 1/2 medium lemon until you have 1 tablespoon. Pick the fronds from 4 fresh dill sprigs and coarsely chop (about 1/4 cup).
2. Add 1 pound shredded cooked chicken, 3/4 cup mayonnaise or 1/2 cup plain Greek yogurt plus 1/4 cup mayonnaise, 1 1/2 teaspoons Dijon mustard, and 1/2 teaspoon celery seeds if desired. Stir until evenly combined. Taste and season with kosher salt and black pepper as needed.

Make ahead: The chicken salad can be made up to 2 days ahead and refrigerated in an airtight container.

Marinated Chickpea and Feta Salad

This star of this crunchy, veggie-packed salad is a tangy Greek-inspired dressing, which doubles as a marinade for the feta and chickpeas.

• PREP: 30 mins
• COOK: 20 mins
• SERVES 4

INGREDIENTS

• 1/2 cup farro
• 6 cups water
• 2 1/4 teaspoons kosher salt, divided, plus more as needed
• 1/4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 medium lemon
• 2 teaspoons dried oregano
• Freshly ground black pepper
• 1 small shallot
• 1 clove garlic
• 4 ounces feta cheese
• 1 (15-ounce) can chickpeas
• 6 small radishes
• 4 ounces sugar snap peas
• 1 medium avocado
• 1/4 cup loosely packed fresh dill
• 1 large or 2 small romaine lettuce hearts

INSTRUCTIONS

1. Cook the farro: Place 1/2 cup farro in a fine-mesh strainer, rinse under cool running water, and set aside to drain. Bring 6 cups water to a boil in a medium saucepan over medium-high heat. Stir in the farro and 1 teaspoon of the kosher salt. Boil until the farro is tender but has a slight chew in the center, 10 to 15 minutes for pearled and 25 to 30 minutes for semi-pearled. Drain thoroughly, spread out onto a rimmed baking sheet or transfer to a metal bowl, and refrigerate to cool. Meanwhile, make the marinade.
2. Make the marinade: Place 1/4 cup olive oil and 2 tablespoons red wine vinegar in a medium bowl and whisk to combine. Finely grate the zest of 1 medium lemon into the bowl (about 2 teaspoons zest). Juice 2 tablespoons lemon juice into the bowl. Add 2 teaspoons dried oregano, the remaining 1 1/4 teaspoons kosher salt, and several grinds black pepper, and whisk to combine.
3. Prep the following ingredients, adding each one to the marinade as you complete it: Halve and thinly slice 1 small shallot (about 1/3 cup). Finely chop 1 garlic clove. Cut 4 ounces feta into 1/2-inch cubes. Drain and rinse the chickpeas. Toss to coat everything and set aside to marinate while you prep the rest of the salad, at least 20 minutes.
4. Make the salad: Prep the following ingredients, adding each one to a large bowl as you complete it: Trim and thinly slice 6 radishes (about 3/4 cup). Remove any tough strings from 4 ounces sugar snap peas (1 1/2 cups) and slice each in half diagonally. Dice 1 avocado (about 1 cup). Chop until you have 1/4 cup loosely packed fresh dill. Chop 1 large romaine heart crosswise into thin strips (2 cups). Add the cooled farro and toss to combine.
5. Pour the feta and chickpea mixture and all of the marinade into the bowl with the vegetables and gently toss to combine. Taste and season with more salt and pepper and a drizzle of olive oil as needed.

Make ahead: The marinated feta and chickpeas can be made 3 days in advance.

Shrimp Pasta Salad

This shrimp pasta salad recipe is laced with tiny succulent shrimp, crunchy celery, colorful red onion, bell pepper, juicy cherry tomatoes and feta crumbles.

• PREP: 35 mins
• COOK: 11 mins
• SERVES 8

INGREDIENTS

FOR THE SALAD:

• Kosher salt, for the pasta water
• 1 pound dried short pasta, such as fusilli or farfalle
• 1 pound small peeled and deveined shrimp (40 to 60 count), cooked or uncooked
• 3 stalks celery
• 1 medium red bell pepper
• 1/2 medium red onion
• 1/2 bunch fresh dill
• 1 cup cherry tomatoes (1/2 pint)
• 4 ounces feta cheese

FOR THE DRESSING:

• 1 medium lemon
• 1/3 cup mayonnaise
• 2 teaspoons Dijon mustard
• 2 teaspoons honey
• 1 1/2 teaspoons Old Bay or Cajun seasoning
• 1/2 teaspoon kosher salt, plus more as needed
• 1/2 teaspoon freshly ground black pepper

INSTRUCTIONS

1. Bring a large pot of heavily salted water to a boil. Add 1 pound dry short pasta and cook according to package instructions until al dente. Drain in a colander, then rinse pasta in cold water to stop the cooking. Set aside in the colander to continue draining while you prepare the rest of the salad.
2. If using cooked shrimp, thaw 1 pound small shrimp if frozen. If using uncooked shrimp, bring 6 cups water to a boil in a large saucepan over medium heat. Add the shrimp and simmer until fully pink and curled, about 2 minutes. Drain, then rinse under cold water to stop the cooking. Pat dry with towels. Transfer to a large bowl.
3. Prepare the following, adding each to the bowl of shrimp as it is completed: Finely dice 3 celery stalks, 1 medium red bell pepper, and 1/2 medium red onion (about 3 cups total). Coarsely chop 1/2 bunch fresh dill fronds until you have about 1/4 cup. Halve 1 cup cherry tomatoes. Crumble 4 ounces feta cheese (about 1 cup). Add the pasta and toss to combine.
4. Juice of 1 medium lemon (about 3 tablespoons) into a small bowl. Add 1/3 cup mayonnaise, 2 teaspoons Dijon mustard, 2 teaspoons honey, 1 1/2 teaspoons Old Bay or Cajun seasoning, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Whisk to combine. Pour over the pasta salad and toss to coat. Taste and season with more kosher salt as needed. Serve immediately or refrigerate for 1 hour before serving to serve chilled.

Make ahead: The pasta can be boiled ahead of time and refrigerated in an airtight bag for up to 3 days until ready to be mixed into salad. Avoid pre-mixing pasta salad with dressing more than a day in advance or it will get watery.

Korean Soy-Marinated Jammy Eggs

These jammy marinated eggs can make even my most lazy meals feel extra-special.

• PREP: 15 mins
• COOK: 6 mins
• MAKES 10

INGREDIENTS

• 10 large eggs
• 1/4 medium yellow onion
• 3 medium scallions
• 1 medium serrano pepper (optional)
• 3 cloves garlic
• 1 cup soy sauce or tamari
• 1 cup water
• 1/4 cup granulated sugar
• 3 tablespoons mirin
• 1 tablespoon toasted sesame oil
• 1 tablespoon white toasted sesame seeds
• 1 teaspoon hondashi
• 1/2 medium lemon
• Cooked white rice, for serving

INSTRUCTIONS

1. Fill the large saucepan with cold water about three-quarters full. Bring to a boil over medium-high heat. Gently add 10 large eggs to the boiling water. Boil for 6 minutes 30 seconds for a runny yolk, or 8 minutes for soft-boiled eggs. Meanwhile, fill a large bowl halfway with ice and water to make an ice water bath.
2. Transfer the eggs to the ice water bath and let sit until cooled, about 8 minutes. Remove from the ice water bath and peel. Place in a flat container that will fit the eggs snuggly in a single layer.
3. Prepare the following, adding each to the same large bowl as you complete it: Finely dice 1/4 medium yellow onion (about 1/4 cup); thinly slice 3 medium scallions (about 1/2 cup), 1 medium serrano pepper (about 1 tablespoon), and 3 garlic cloves.
4. Add 1 cup soy sauce or tamari, 1 cup water, 1/4 cup granulated sugar, 3 tablespoons mirin, 1 tablespoon toasted sesame oil, 1 tablespoon toasted sesame seeds, and 1 teaspoon hondashi. Whisk well to combine, then pour over the eggs.
5. Thinly slice 1/2 medium lemon and place evenly over the eggs. Cover and refrigerate for at least 6 hours or up to overnight before serving. Serve over hot white rice with a little bit of marinade if desired.

The Best-Ever California Sandwich

A cool, refreshing veggie sandwich inspired by ones sold in California natural foods grocery stores. You’ll smear creamy hummus on one half and an avocado mash on the other. To ensure the sandwich doesn’t get soggy, make sure to deeply toast the bread: the crispier it is, the better.

• PREP TIME: 20 minutes
• MAKES: 4 sandwiches

INGREDIENTS

• 1/2 medium English cucumber
• 4 medium carrots
• 2 medium beefsteak or vine tomatoes
• 2 medium avocados
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 8 slices multigrain sandwich bread
• 8 tablespoons hummus
• 8 slices provolone cheese
• 1 cup alfalfa or clover sprouts

INSTRUCTIONS

1. Thinly slice 1/2 English cucumber. Peel 4 medium carrots, then grate on the large holes of a box grater (about 2 cups). Thinly slice 2 tomatoes with a serrated knife.
2. Halve and pit 2 avocados. Scoop the flesh into a medium bowl. Add 1 tablespoon lemon juice, 1 tablespoon olive oil, and 1/2 teaspoon kosher salt, and mash until the avocado is smooth.
3. Toast 8 slices multigrain bread. Place 4 of the slices on a work surface and spread 2 tablespoons hummus on each. Top each with 2 slices provolone cheese. Divide 1 cup sprouts over the cheese. Divide the tomatoes, cucumbers, and carrots over the sprouts. Spread the mashed avocado onto the remaining 4 bread slices (about 3 tablespoons each). Place avocado-side down over the carrots to close the sandwiches. Cut each sandwich in half with a serrated knife and serve. This sandwich is best eaten soon after it is assembled.

Taiwanese Sesame Cold Noodles

Full of crunchy cucumber and carrots, these Taiwanese cold sesame noodles take under 30 minutes to make.

• PREP TIME: 20 minutes
• COOK TIME: 6 minutes
• SERVES: 4

INGREDIENTS

FOR THE SESAME DRESSING:

• 2 to 3 cloves garlic
• 1/2 cup plus 1 tablespoon Chinese sesame paste
• 1/2 cup plus 1 tablespoon water, plus more as needed
• 3 tablespoons soy sauce, plus more as needed
• 3 tablespoons toasted sesame oil
• 2 tablespoons creamy peanut butter
• 2 tablespoons rice vinegar
• 1 tablespoon packed light or dark brown sugar
• 1/4 teaspoon kosher salt, plus more as needed

FOR THE NOODLES AND TOPPINGS:

• 1 1/2 teaspoons vegetable oil
• 2 large eggs
• Pinch kosher salt
• 1/4 medium English cucumber (about 3 ounces)
• 1 small carrot (about 2 1/2 ounces)
• 2 ounces thinly sliced deli ham (about 2 slices)
• 7 ounces dried Kuan Miao (Guan Miao) Taiwanese thin noodles

INSTRUCTIONS

MAKE THE SESAME SAUCE:

1. Mince 2 to 3 garlic cloves until you have 1 teaspoon. Place in a medium bowl and add 1/2 cup plus 1 tablespoon sesame paste, 1/2 cup plus 1 tablespoon water, 3 tablespoons soy sauce, 3 tablespoons toasted sesame oil, 2 tablespoons creamy peanut butter, 2 tablespoons rice vinegar, 1 tablespoon packed brown sugar, and 1/4 teaspoon kosher salt. Whisk until smooth.

MAKE THE NOODLES AND TOPPINGS:

1. Whisk 2 large eggs with a pinch of salt with a fork in a small bowl until well blended. Heat 1 1/2 teaspoons vegetable oil in a large nonstick pan over medium heat until shimmering. Pour in the eggs in and tilt the pan to create a thin layer. Cook until the egg is set and crêpe-like with little to no browning, about 1 minute per side. Transfer to a cutting board and cut into thirds. Stack the portions and cut crosswise into 1/4-inch-wide matchsticks. Transfer to a plate.
2. Bring a large pot of water to a boil over medium-high heat. Meanwhile, prepare the following, placing each on the plate of eggs as you complete it (you should get about 1/2 cup each): Cut 1/4 English cucumber lengthwise into 1/4-inch-thick planks, then stack a few planks and cut lengthwise again into 1/4-inch-wide matchsticks; peel and cut 1 small carrot into thirds crosswise, then cut lengthwise into 1/8-inch-thick planks, and finally cut the planks into 1/8-inch-wide matchsticks; cut 2 ounces sliced ham into 1/4-inch-wide matchsticks that are about 2 inches long.
3. Add 7 ounces dried Kuan Miao noodles to the boiling water and cook, stirring occasionally, until tender, about 4 minutes or according to package directions. Drain and rinse under cold running water, then drain well again. Transfer to a large bowl.
4. Add about 2/3 of the sauce to the noodles and toss to combine, adding 1 tablespoon water if needed to loosen the sauce. Add all the toppings and toss to combine. Taste and season with more sauce, kosher salt, or soy sauce as needed.

Noodles: You can use other Asian dried wheat noodles here; cook according to package directions before using.

Make ahead: The sauce can be made up to 1 week ahead and refrigerated in an airtight container. Let come to room temperature and stir before using.

Shrimp Cocktail for Dinner

The easiest, most luxurious hot-weather meal involves exactly zero cooking: just open a bag of shrimp and swish up a quick cocktail sauce.

• PREP TIME: 5 minutes
• SERVES: 2

INGREDIENTS

• 24 ounces frozen cooked, peeled, and cleaned extra-large shrimp
• 12 ounces prepared cocktail sauce, such as Al’s or Heinz
• 2 tablespoons prepared horseradish, or to taste

INSTRUCTIONS

1. Thaw the 24 ounces of shrimp if frozen: leave in the refrigerator overnight, or place the shrimp in a colander and run under cold water for about 10 minutes.
2. Whisk the 12 ounces cocktail sauce and 2 tablespoons horseradish (or to taste) together. Serve immediately, with a separate dish for discarded tails.

Tuna Poke Bowl

• PREP TIME: 30 minutes
• SERVES: 4

INGREDIENTS

FOR THE POKE:

• 2 tablespoons soy sauce or tamari
• 2 teaspoons toasted sesame oil
• 1 teaspoon sesame seeds
• 1/2 teaspoon yuzu kosho
• 1/8 medium sweet onion
• 1 large scallion
• 1 pound high-quality raw yellowfin tuna

FOR THE POKE BOWLS:

• 1/4 cup mayonnaise
• 2 tablespoons Sriracha hot sauce
• 1 cup frozen shelled edamame
• 1/4 medium English cucumber
• 4 ounces surimi (imitation crab)
• 1 ripe large avocado
• 4 cups hot cooked short grain rice
• Optional garnishes: Nori strips, furikake, togarashi powder, pickled ginger, prepared seaweed salad, wasabi, scallions, fried wonton strips

INSTRUCTIONS

MAKE THE POKE:

1. Place 2 tablespoons soy sauce, 2 teaspoons toasted sesame oil, 1 teaspoon sesame seeds, and 1/2 teaspoon yuzu kosho in a medium bowl and whisk to combine.
2. Prepare the following, adding each to the bowl of sauce as you complete it: Thinly slice 1/8 medium sweet onion from pole to pole (about 1/3 cup). Finely chop 1 large scallion (scant 1/3 cup). Cut 1 pound yellowfin tuna into 1/2-inch cubes. Mix gently to combine. Let sit while you prepare the remaining ingredients.

MAKE THE POKE BOWLS:

1. Place 1/4 cup mayonnaise and 2 tablespoons Sriracha in a small bowl and stir to combine.
2. Place 1 cup frozen shelled edamame in a small microwave-safe bowl and microwave until thawed, about 45 seconds. (Alternatively, place in a strainer and run under warm water to thaw.) Dice 1/4 medium English cucumber (about 1/3 cup). Shred 4 ounces surimi with your hands (about 1/2 cup). Halve, pit, and dice 1 ripe large avocado.
3. Stir the poke again. Divide 4 cups hot cooked rice between 4 bowls, preferably wide and shallow. Divide the edamame, cucumber, surimi, avocado, and poke between the bowls, arranging them in piles. Drizzle with the Sriracha mayo and top with garnishes as desired.

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