13 make-ahead lunches I rely on when it’s too hot to cook

With all the cooking already done, you’ll have time to actually relax and enjoy your lunch break.

When it’s hot and steamy in the summer, the last thing I want to do is heat up lunch. Instead, I rely on easy make-ahead lunches that I can pull straight from the fridge: cool, refreshing salads; chilled soups; and simple sandwiches are just a few of my go-tos. Below, you’ll find my favorite make-ahead lunches for blistering summer days. There’s a chilled watermelon gazpacho and a minty carrot soup that needs little more than some crusty bread to complete the meal, and plenty of salads and sandwiches that can be prepped ahead in stages so all you have to do is assemble. With all the cooking already done, you’ll have time to actually relax and enjoy your lunch break.

01 of 13

Chickpea Salad Sandwich

If you love falafel-stuffed pita pockets but want to avoid the heat and mess of deep-frying, this chickpea salad sandwich delivers all the falafel vibes in a fraction of the time. Tahini, lemon, garlic, cumin, coriander, and fresh herbs give the salad depth and freshness, while chopped cucumbers provide crunch.

Get Recipe: Chickpea Salad Sandwich

02 of 13

Watermelon Gazpacho With Calabrian-Chile Crema

Sweltering days call for a refreshing soup to help cool you down. This spectacular gazpacho combines the best of summer produce: bright, juicy watermelon, tomato, and cucumber. Calabrian chile–spiked crema adds richness and subtle heat, while toasted almonds add texture and body. Finish it off with a drizzle of good extra-virgin olive oil.

Get Recipe: Watermelon Gazpacho With Calabrian-Chile Crema Recipe

03 of 13

Tortilla Española (Spanish Egg and Potato Omelette)

This Spanish classic is a staple at tapas bars. It can be served at room temperature or warmed, eaten day or night. The key to creating the requisite silky, custardy texture is to pre-season the eggs, which keeps them tender, and slowly cooking the potatoes and onions in lots of olive oil. Serve it with a side of fresh greens or chilled vegetable soup.

Get Recipe: Tortilla Española (Spanish Egg and Potato Omelette) Recipe

04 of 13

Chilled Carrot Soup

An ideal warm-weather soup, this bright orange bowl is naturally sweet with the flavor of carrots and is incredibly refreshing, thanks to a subtle hint of mint. A dollop of aromatic yogurt flavored with dukkah, a toasty Egyptian seed-and-spice blend, adds richness and complexity.

Get Recipe: Chilled Carrot Soup

05 of 13

The Best Classic Chicken Salad Sandwich

The key to the juiciest, tenderest, most flavor-packed chicken salad is to control the chicken’s temperature during cooking, whether sous vide, roasted, poached, or grilled. Homemade mayonnaise is more flavorful and lighter than store-bought mayonnaise, and a mixture of fresh herbs, red onion, celery, and garlic provides crunch and flavor.

Get Recipe: The Best Classic Chicken Salad Sandwich

06 of 13

Cobb Salad

This classic Cobb salad comes together quickly with a few prepped components: hard-boiled eggs, poached chicken, bacon, halved cherry tomatoes, crumbled blue cheese, and chopped romaine. The sweet-tart vinaigrette can be made up to two days in advance. When you’re ready to eat, all that’s left to do is dice up some avocado and assemble the salad.

Get Recipe: Cobb Salad

07 of 13

Buffalo Chicken Salad

A combination of blue cheese dressing and Buffalo sauce evokes the taste of classic Buffalo wings in salad form. You can make the dressings up to one week in advance, and marinate and cook the chicken the day before you plan to eat the salad.

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08 of 13

Lemony Orzo Pasta Salad

Cooking orzo past al dente helps it remain tender and allows it to absorb flavors better. Here, the pasta is paired with creamy chickpeas in a bright vinaigrette for a balanced salad. Radicchio adds crunch, texture, and a pleasant bite, while pickled banana peppers bring a touch of heat. Tossing the orzo with half the vinaigrette while it’s still hot prevents clumping and helps it absorb the dressing.

Get Recipe: Lemony Orzo Pasta Salad

09 of 13

Pan Bagnat

Pan bagnat is a classic Niçoise salad in sandwich form, and its components can be prepared ahead of time to make assembly quick and easy. Flaked tuna, anchovies, summer tomatoes, boiled eggs, olives, and basil are the essentials, but you can also add fava beans, artichoke hearts, green pepper, cucumber, and radish. Season each layer as you build the sandwich, then wrap it and let it rest for at least 30 minutes to let the flavors meld—make it in the morning and enjoy at lunch.m

Get Recipe: Pan Bagnat (Niçoise Tuna and Tomato Sandwich)

10 of 13

Charred Corn and Avocado Salad

What is summer without some charred corn? Here, it’s tossed with charred poblano chile, creamy avocado, sharp scallions, and crumbled queso fresco in a bright, garlicky lime dressing. Prep the corn, poblano, and dressing up to two days ahead, then add the remaining components when you’re ready to serve. Add some grilled chicken and/or drained canned black beans to boost the protein, then top with crunchy corn chips right before serving.

Get Recipe: Charred Corn and Avocado Salad

11 of 13

Greek Pasta Salad

Combining the best elements of the Greek salad with pasta makes for a more substantial lunch that can be made days in advance. Dressing the pasta while it’s still warm allows it to fully absorb the vinaigrette’s flavors. Toss in drained canned chickpeas for some added protein.

Get Recipe: Greek Pasta Salad

12 of 13

Gỏi Gà Bắp Cải (Vietnamese Chicken and Cabbage Salad)

To make this Vietnamese chicken salad, toss shredded poached chicken with crunchy cabbage, carrots, pickled onion, fried shallots, and roasted peanuts, then serve it with a sweet, tangy fish sauce-based dipping sauce. All the components can be prepped ahead of time. Allow the chicken and vegetables to marinate in the onion pickling juice for about an hour, toss it all with fresh Vietnamese coriander and perilla, then top with fried shallots and chopped roasted peanuts.

Get Recipe: Gỏi Gà Bắp Cải (Vietnamese Chicken and Cabbage Salad)

13 of 13

Blistered-Tomato Pasta Salad With Basil

Cooking the tomatoes just until they burst creates the flavorful sauce for this pasta salad. Once cooled, you can toss in some fresh mozzarella. If you’re making this salad one day ahead, let it come to room temperature before adding fresh basil and extra olive oil, then serving.

Get Recipe: Blistered-Tomato Pasta Salad With Basil

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