Too hot to cook? Make a salad.

There’s nothing like summer to get you in the salad groove. When it’s too hot to cook a cool, crispy salad made with fresh-from-the-market greens and vegetables is an easy way to get a wholesome meal on the table quickly and (for the most part) without turning on the oven.

The following summer salad recipes go great with whatever barbecued leftovers you have in the fridge.

6 Summer Salad Recipes to Beat the Heat

Carrot Cabbage Slaw:

Shaved extra thin, crunchy cabbage is great salad food. Paired with sweet local carrots, Carrot Cabbage Slaw is a sturdy salad that travels well and lasts for a few days in the fridge.

Grilled Nectarine Salad with Chipotle Dressing:

This is the kind of salad that can be a meal in itself. It involves a little cooking to grill the nectarines  but the result is an outstanding and substantial salad.

Marinated Tomato Salad:

When field-ripened tomatoes hit the markets this is the salad you want to be making. The garlicky paprika vinaigrette doubles will and goes with any vegetable.

Molasses Marinated Broccoli Salad:

If you’re in search of a salad with crunch this is it. Perfect for picnics and barbecues, this salad travels well and gets better with age. Make it a day ahead to let the flavours meld.

Wild Rice and Barley Salad:

A grain salad can be a nice change from a potato salad and tastes just right at room temperature. This version is dressed with a vinaigrette that’s lightly spiced with coriander, cumin and turmeric. (This salad is not gluten-free.)

Molasses Mustard Vinaigrette:

Oil and vinegar based dressings sweetened with a little molasses can feel lighter than creamy dressings and go great with greens, grains and even roasted vegetables. Once you’re in the habit of making homemade dressings you may never go back to store bought salad dressing.