Two No-Cook Salads for the Hottest Weeks of Summer

Lunch time!!

By August, nobody in Greece wants to stand near a stove. The markets are overflowing with courgettes and watermelon, the heat makes its own argument, and dinner should really just be a matter of slicing things onto a platter.

These are two of my favourite no-cook salads for this time of year. One is crisp, light, and packed with ribbons of courgette. The other is sweet, salty, and refreshing, thanks to juicy watermelon and creamy feta. They're perfect for lazy lunches, BBQs with friends, or those evenings when cooking feels like far too much effort.

Ribbon Courgette Salad with Lemon & Herbs

Thin ribbons of raw courgette might sound unusual if you've never tried them before, but they soak up a simple lemon dressing beautifully while keeping a lovely fresh crunch.

Ingredients

• 2–3 medium courgettes

• ¼ cup toasted pine nuts

• A handful of fresh basil leaves

• Parmesan shavings (optional)

• Sea salt and freshly ground black pepper
  

For the dressing

• 3 tbsp extra virgin olive oil

• Juice of 1/2 lemon

• 1 tsp Honey

• 1 tsp Dijon mustard

• Sea salt and black pepper

• A sprinkle of oregano or thyme

  
  

Method

Whisk together all the dressing ingredients and leave it to sit for 10 minutes while you prepare the salad.

Using a vegetable peeler or mandoline, slice the courgettes into long ribbons. Place them in a large bowl and gently toss with half of the dressing.

Arrange on a serving platter and scatter over the pine nuts, basil, and Parmesan, if using.

Finish with the remaining dressing and a generous crack of black pepper.

Make It Your Own

• Cheese swap: Try Feta, Pecorino or Manchego instead of Parmesan

• Nut swap: Walnuts or almonds work well in place of pine nuts

• Add a little heat with a pinch of chilli flakes

• Serve over farro or quinoa to turn it into a light main

Watermelon, Feta & Cucumber Salad

Sweet, salty, cold, and ready in minutes - this is the salad we make when it's simply too hot to think about anything else. The lime and mint keep it feeling properly refreshing.

Ingredients

The Salad

• 1/4 of a medium watermelon, cubed

• 1 small cucumber, diced

• 80g feta, crumbled

• 1 avocado, cubed

• A handful of fresh mint leaves, torn

• Sea salt
  

The Lime Dressing

• 2 tbsp extra virgin olive oil

• 3 tbsp lime juice

• ½ garlic clove, minced

• Pinch of sea salt
  

Method

Make the dressing: Whisk together the olive oil, lime juice, garlic, and salt.

Assemble: Arrange the watermelon, cucumber, and avocado on a large platter or in a bowl. Drizzle with half the dressing.

Finish: Top with the feta and mint. Drizzle with the remaining dressing, season with a little more salt, and serve straight away.

Make It Your Own

• Add a thin slice of chilli for a bit of heat. Jalapenos work really nicely.

• Swap mint for basil, or use both

• No avocado on hand? It's still lovely without

These are the kind of recipes that don't really need measuring once you've made them once. Taste as you go, use the freshest ingredients you can find, and don't be afraid to add whatever herbs you have growing in the garden. Summer cooking should always feel this easy.