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The dog days of summer are upon us. From tuna poke to gazpacho, keep cool with these no-cook summer recipes that will fill you up without heating up the kitchen.
Tuna poke is a traditional Hawaiian salad of raw tuna marinated in soy sauce, sesame oil, and onions. Here it’s served over sushi rice with your favorite toppings.
Instead of raw onions, this gazpacho is made with mellow, sweet roasted garlic.
With fresh herbs, chopped vegetables and chickpeas, this Middle Eastern-style bulgur salad is like a bulked-up tabbouleh.
In this jazzed up Caprese salad, a balsamic glaze adds a pop of tangy-sweet flavor to every bite.
Made with a rotisserie chicken, this salad is easy to whip up and full of bright, spicy Southeast Asian flavor.
A classic — and the only tuna salad recipe you’ll ever need.
Perfect for hot summer days, this silky-smooth gazpacho is heightened with a touch of curry and turmeric.
This cool and crunchy Asian slaw is a delicious way to eat your colors.
This is a fun play on the classic Caprese salad — creamy burrata replaces mozzarella and peaches make a luscious stand-in for tomatoes.
Simple but packed with flavor, Israeli salad is a standard accompaniment to most Israeli meals, even breakfast.
This super-simple chickpea salad makes a delicious lunch or side dish to grilled shrimp or chicken.
Most egg salads are bland, mayo-laden affairs, but this one is vibrant and fresh. Use store-bought hard-boiled eggs to make it easy.