Chill Out! Easy No-Cook Healthy Summer Meals

On these warm summer's days, it’s too hot to cook! Don't spend your time heating up your kitchen, enjoy the sunshine with our refreshingly easy recipes, bursting with flavors.

1- Greek salad

Ingredients:

• 1/2 cup of black olives, preferably Niçoise olives
• 1 green tomato, sliced
• 1 red tomato, sliced
• 1 yellow tomato, sliced
• 1/2 cup of cherry tomatoes
• 1 cucumber, peeled, seeded, and sliced
• 1 cup of feta cheese, diced
• 1 tsp. dried oregano
• 6 tbsp. olive oil
• 3 tsp. balsamic vinegar
• Pepper and salt

Directions:

1 Place the sliced green, red and yellow tomatoes, cucumber, and feta cheese on a plate.

2 Add some black olives and cherry tomatoes.

3 Sprinkle with oregano.

4 Whisk together olive oil and balsamic vinegar. Pour over the salad.

5 Add pepper and salt to taste.

2. Caprese salad

Ingredients:

• 3 cups of rocket salad
• 1 green tomato, sliced
• 1 orange/yellow tomato, sliced
• 1 black Krim tomato, sliced
• 1 large red tomato, sliced
• 4 packages of fresh buffalo mozzarella cheese, sliced
• 1 cup of colored mix cherry tomatoes, halved
• 1/4 cup of fresh basil leaves, chopped
• 6 tbsp. olive oil
• 3 tsp. balsamic vinegar
• Classic balsamic Cream
• Salt and pepper

Directions:

1 Put the rocket on a serving platter.

2 Place the sliced colored tomatoes and mozzarella on top, alternating.

3 Add the cherry tomatoes and sprinkle with fresh chopped basil.

4 Whisk together the olive oil and balsamic vinegar. Pour over the salad.

5 Add some classic balsamic cream, salt, and pepper to taste.

3. Avocado and shrimp salad

Ingredients:

• 1 large avocado
• 2 tomatoes, diced
• 1/2 cucumber, peeled, seeded, and diced
• 2 cups of cooked shrimp, diced
• 1/4 cup of fresh chopped parsley
• 1 small shallot, chopped
• 1 grapefruit
• 3 tbsp. mayonnaise
• 2 tbsp. ketchup
• 1/4 tsp. Tabasco
• 4 cooked shrimp, for decoration
• Salt and pepper

Directions:

For crusty bread

1 Cut the avocado in half. Remove the kernel.

2 Scoop-out most of the avocado with a tablespoon and form a shell with the peel (set it aside).

3 Dice the avocado.

4 In a large bowl, stir together avocado, tomatoes, cucumber, shrimp, parsley, and shallot.

5 Supreme the grapefruit (with a knife, remove the skin and cut out the segments), dice them and add to the bowl.

6 Mix together the mayo, ketchup, and Tabasco. Pour the sauce over the salad and mix well.

7 Add salt and pepper to taste.

8 Fill the avocado shell with the mixture and add some shrimp on the top to decorate.

4. Gazpacho

Ingredients:

• Canned chopped tomatoes - around 28 oz. (800 g)
• 1 long green bell pepper, seeded and chopped
• 1 cucumber, peeled, seeded and chopped
• 1 small green onion, chopped
• 1 tbsp. fresh chopped basil
• 1 glove of garlic
• 1 tsp. balsamic vinegar, more to taste
• 1/2 cup of extra-virgin olive oil, more to taste
• Salt and pepper, to taste

Directions:

1 Put the tomatoes, bell pepper, cucumber, green onion, chopped basil, and garlic in a blender.

2 Start blending at high speed until very smooth.

3 Then slowly add the vinegar and olive oil until the mixture becomes creamy.

4 Filter the mixture through a strainer.

5 Adjust the seasoning with salt, pepper, and vinegar.

6 Fill some bowls with the mixture.

7 Add some fresh tomatoes and cucumber chopped, and a basil leaf on top for a nice touch.

5. Salmon tartare

Ingredients:

• 7 oz. (200 g) salmon fillet without skin, diced
• 1 lime for zest and juice
• 1/4 cup of minced green onion
• 1 1/2 tbsp. olive oil
• 1/2 tsp. Dijon mustard
• Salt and pepper

Directions:

1 Place the salmon in a bowl.

2 Zest and squeeze the lime. Add to the salmon and mix well. Leave to marinate for 10 mins.

3 Add the green onion, the Dijon mustard, and the olive oil and mix thoroughly.

4 Adjust the seasoning with salt and pepper.

5 Fill a ring mold with the mixture, lightly compress and slowly remove the ring.

6 Add a half cherry tomato on the top.

7 Keep cool until serving.

8 Serve with toasted slices of bread.

6. Eggplant and tomatoes sandwich

Ingredients:

• 1 eggplant, sliced and broiled
• 1 tomato, finely sliced
• 1/2 red onion, finely sliced
• 1/2 cup of rocket salad
• 1/4 cup of olive tapenade
• 1/4 cup of mayonnaise
• 4 slices of sandwich bread
• Pepper (optional)

Directions:

1 Spread mayonnaise on half of the bread.

2 Top with the rocket salad, onion, tomatoes, and eggplant.

3 Season with pepper (optional).

4 Cover with the remaining bread spread with tapenade.

7. Smoked salmon and cucumber sandwich

Ingredients:

• 1 cup of Tzatziki sauce
• 4 oz. (115 g) sliced smoked salmon
• 1/2 cucumber, peeled and finely sliced
• 4 slices of sandwich bread
• Salt and pepper

Directions:

1 Spread the Tzatziki sauce on all four slices of bread.

2 Top two slices of bread with cucumber and smoked salmon.

3 Cover with the remaining bread.

4 Cut into triangles before serving.

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