We always look to the Mediterranean for recipe inspiration, especially when the weather heats up and turning on the stove feels like an impossible ask. When you combine our luxurious, olive-oil packed tuna with fresh seasonal vegetables, herbs, cheese, grains, or bread (or all of the above!), you’ll evoke a breezy seaside café on the coast somewhere—even if it’s hot, sticky, and miserable where you live. Here are five recipes for deliciously satisfying, Mediterranean-inspired meals you’ll want to make all summer long, with bonus tips to cut down on heat usage and keep your kitchen cool.
This hearty salad is a meal in itself. French lentils, tuna, and arugula form a satisfying base, while crunchy veggies, herbs, and feta cheese add freshness (and textural interest). We think it’s best enjoyed on a patio on a warm summer night, with some grilled, garlic-rubbed baguette slices on the side.
Heat-saving tip: Cook and drain the lentils up to 3 days in advance and store in the fridge until you’re ready to assemble the salad.
Cool, refreshing salads taste great during a heat wave, but hot weather food can be rich and savory, too. This tapenade bruschetta combines kalamata olives, yellowfin tuna, fresh summer tomatoes, and crispy salami cubes for a salty, umami-heavy spread that tastes fantastic on rustic bread.
Heat-saving tip: Use your microwave to crisp the salami cubes! Just heat them on a microwave-safe plate on high power in 20-second increments until crispy.
Make the most of peak-season tomatoes with this fresh, hearty version of a classic panzanella salad. When the crunchy homemade croutons soak up the juices from the tomatoes and the herby red wine vinaigrette, something truly magical happens.
Heat-saving tip: Make the croutons the night before and let them cool at room temperature overnight. They’ll be even crispier the next morning.
Serving the elements of a classic salade niçoise separately on a big platter makes for a visually interesting—and totally delicious—spin on a charcuterie platter. We think this dish is the perfect appetizer course for a laid-back summer dinner party.
Heat-saving tip: If you have an Instant Pot, use it to steam the potatoes instead of boiling them. Your kitchen won’t heat up nearly as much.
As written, this recipe is meant to be served hot—but you can also eat it cold or at room temperature as a fantastic pasta salad. The pistachio pesto is so delicious you’ll want to put it on everything, so feel free to double the quantities and save the extra for future meals.
Heat-saving tip:Make this whole dish on a cool-ish evening, then store it in the fridge for hot days ahead.