Cooking during summer nights can be brutal. The last thing any of us wants to do is turn on the oven and stand over a stove while sweat drips down our backs and toddlers cling to our legs. On nights like these, I’m all about cold dinners—meals that come together quickly, require little to no cooking, and still feel like something.

If you're in the “it’s 98 degrees and I might actually faint” phase of summer, here are my go-to cold dinner strategies to keep dinner low-lift and high-reward.‍

1. Think in Bowls‍

I love a good dinner bowl because it’s flexible and fridge-friendly. Start with a grain or legume (quinoa, couscous, or canned chickpeas (rinsed!) all work), add some crisp vegetables, a protein (rotisserie chicken, boiled eggs, tuna, tofu, whatever’s hanging out), and finish with a bold dressing or sauce. Cold peanut sauce? Tahini? Yogurt-lemon vinaigrette? Chef’s kiss.

Tip: Prep a base in bulk and remix it throughout the week. Monday, it’s a Greek bowl, Tuesday, it’s a taco bowl, Wednesday, it’s leftovers over greens.

2. Embrace the Charcuterie Vibes

A “grazing board dinner” is not lazy—it’s genius. Lay out some sliced meats, cheeses, fruit, crackers, olives, nuts, and any pickled things you’ve got in the fridge. Add a glass of wine or sparkling water with citrus and call it date night (even if your date is Cocomelon and a baby monitor).

Kid Tip: Make a mini version for littles with cut-up fruit, deli turkey, cheese cubes, and some hummus or ranch for dipping.

3. Lean on Cold Noodle Salads

Asian-inspired cold noodle salads are my ride-or-die in hot weather. Rice noodles, soba, or even spaghetti tossed with sesame oil, soy sauce, lime, a pinch of sugar, and whatever crunchy veg you have on hand. Add shredded chicken or tofu if you’re hungry-hungry.

Bonus: These keep well in the fridge, so they’re great for lunch the next day too.

4. Make It a Sandwich (But Fancy)

A great sandwich is basically a perfect dinner you can hold. Think beyond PB&J:

• Prosciutto + mozzarella + arugula + fig jam
• Smashed chickpeas + cucumber + dill yogurt
• BLT with basil mayo and heirloom tomatoes

Wrap it up and serve with cold melon or a corn salad and you're good.‍

5. Big Salad Energy

Don’t sleep on salads—done right, they can be the whole dang meal. Add texture (croutons, seeds, crispy onions), something creamy (cheese or avocado), a good protein, and a bold dressing. My favorite lately? A blackened salmon Caesar with homemade dressing.

Pro Tip: Make dressings ahead so you’re not whisking sauces at 6:00 p.m. while your kids are hangry.

Keep a “Cold Dinner Bin” in the Fridge

This is my new favorite mom hack. Keep a bin stocked with pre-washed greens, cut veggies, hard-boiled eggs, deli meats, dips, and any leftover proteins. That way, building a dinner plate becomes a 3-minute job, not a 30-minute ordeal.

You’re Not Lazy. You’re Strategic.

You don’t have to cook every night to be a good cook. Some nights are for slow braises and others are for tossing everything on a plate and calling it done. Both are valid. Especially when it’s 100 degrees outside.

P.S.
This week’s issue of The Motherload is all about farmer’s market finds—how to use up all the fresh summer produce in easy, make-ahead ways. If you're not subscribed yet, this is your sign. Come join us! 💌

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