35 No-Cook Summer Lunches Perfect for Anyone Working from Home
Updated: May 15, 2023
Even if the kitchen is a few steps away, some days are harder than others to throw a lunch together. Try one of these no-cook summer lunch ideas before you jump on your next call.
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Cobb Salad Wrap Sandwiches
These wraps are easy for a summer meal—and even better, I don’t have to turn on my oven. It’s smiles all around when I make this dish. —Bonnie Hawkins, Elkhorn, Wisconsin
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Meatless Taco Salad
This colorful entree combines popular taco ingredients—minus the ground beef. And you won't miss the meat at all! I top each serving with a creamy guacamole dressing, crunchy corn chips and cheese. —Kimberly Dray, Pflugerville, Texas
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Hasselback Tomato Clubs
This no-fuss, no-bread riff on a classic is perfect during tomato season. Make it for lunch or pair it with pasta salad for a light dinner. —Taste of Home Test Kitchen
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Chopped Greek Salad in a Jar
We translated this Mediterranean-inspired favorite from Jenn Tidwell of Fair Oaks, California, into a layered lunch beauty. You’ll get some crunch, a bit of tang and a lot of amazing. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
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Beef ‘n’ Cheese Wraps
During busy weeks, I make these wraps in advance for a quick lunch. —Sue Sibson, Howard, South Carolina
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Almond Strawberry Salad
It's easy to love this pretty salad topped with strawberries and sliced almonds. With just a few ingredients, it's loaded with flavor. —Renae Rossow, Union, Kentucky
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Tomato & Avocado Sandwiches
I'm a vegetarian, and this is a tasty, quick and healthy lunch I could eat for every meal. At my house, we call these sandwiches HATS: hummus, avocado, tomato and shallots. These are ingredients I almost always have on hand. —Sarah Jaraha, Moorestown, New Jersey
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Chicken, Nectarine and Avocado Salad
This salad is really summery and comes together very quickly. Using granola adds crunch and makes it different. I've tried using a various types of granola, and our favorites have been those that aren't overly sweet but have lots of nuts. —Elisabeth Larsen, Pleasant Grove, Utah
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Fresh Veggie Pockets
One summer I worked at a health food store that sold sandwiches. We were close to a college campus, so I made lots of these fresh-filled pitas for the students. Crunchy with crisp vegetables and nutty sunflower kernels, they’re a fast-to-fix lunch. —Linda Reeves, Cloverdale, Indiana
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Loaded Deli Sub Sandwich
When I can't decide between a turkey or roast beef sandwich, I go for both, then pile on fresh, crunchy veggies and two kinds of cheese. Those those that like a little bit of everything, this sub more than satisfies. —Jamie Fanning, Creighton, Nebraska
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Caprese Salad
My husband and I love Caprese salad, but not the high prices we pay for it in restaurants. Here, we created our own version which tastes incredibly close, if not better, than any restaurant version we've tried. —Melissa Pearson, Sandy, Utah
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Cucumber Salad Boats
Scoop out the seeds and fill fresh cucumbers with your favorite salad for a crunchy and refreshing light lunch. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
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Nectarine Chicken Salad
I love to serve this attractive, colorful salad. The dressing is refreshingly tart. A neighbor shared the recipe years ago and I’ve passed it on many times. —Cathy Ross, Van Nuys, California
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Mint-Cucumber Tomato Sandwiches
I jazzed up the quintessential teatime cucumber sandwich to suit my family's tastes. This was my absolute go-to sandwich last summer when I was pregnant. It hit all the right spots! —Namrata Telugu, Terre Haute, Indiana
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Classic Cobb Salad
Making this ham cobb salad is a lot like putting in a garden. I plant everything in nice, neat sections, just as I do with seedlings. —Patricia Kile, Elizabethtown, Pennsylvania
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Lemony Garbanzo Salad
Everybody goes for this super fresh salad with the cumin-coriander dressing, especially on warm days. —Sonya Labbe, West Hollywood, California
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Thai-Inspired Roast Beef Sandwich
I love Thai food, but I wanted to see how its flavors would translate in a plain ol' peanut butter sandwich. The result is anything but plain—it's just darn delicious. —James Schend, Taste of Home Deputy Editor
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Fruity Chicken Salad Pitas
I found this handwritten recipe tucked inside an old community cookbook I bought more than 40 years ago. I made a few changes over the years to suit my family’s tastes. —Kristine Chayes, Smithtown, New York
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Bagel with a Veggie Schmear
I got this recipe from my favorite bagel shop in New York City. Now I make this every time I’m craving a quick and healthy breakfast or light lunch. I like to add chopped pitted green olives to the schmear. —Julie Merriman, Seattle, Washington
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Crunchy Tuna Wraps
Packed with protein-rich tuna and fresh, crunchy veggies, these colorful wraps have sensational flavor—and they're good for you, too. —Edie Farm, Farmington, New Mexico
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My Favorite Avocado Salad
Tangy lime dressing is the perfect topper for this avocado salad. Toasted walnuts make for crunchy goodness, but try it with any kind of nut you like. —Ilia Kaku, North Richland Hills, Texas
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The Elvis Sandwich
Like the King himself sang, you'll be "all shook up" when you taste this savory-sweet sandwich. —James Schend, Dairy Freed
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Hummus & Veggie Wrap-Up
I had a vegan wrap that was similar to this once when I stopped at a diner while on a long and arduous walk. I enjoyed it so much that I modified it to my own taste and now have it for lunch on a regular basis. Everyone at work wants to know how to make it. —Michael Steffens, Indianapolis, Indiana
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Chinese Spinach-Almond Salad
This recipe combines power-packed spinach, a good source of vitamins A and K, with other veggies, lean meat and crunchy, heart-healthy almonds. Reduced-fat dressing adds a light Asian flavor and touch to each hearty serving. —Mary Ann Kieffer, Lawrence, Kansas
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Pizza Wraps
This recipe features the flavors of your favorite pie but only takes a few minutes to make—and there’s no cooking or baking required. —Elizabeth Dumont, Boulder, Colorado
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Ham and Swiss Salad in a Jar
Home cook Stacy Huggins from Valley Center, California, sent us a great recipe for a ham and Swiss salad, and we turned it into this lunchbox-friendly version. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
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Chipotle Turkey Club Sandwich
We’re crazy for turkey club sandwiches. A nearby roadside stand carries gorgeous tomatoes every summer. We load up, then stuff our sandwiches with the usual suspects, plus smoked turkey and cheese. —Pamela Shank, Parkersburg, West Virginia
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Tuna and White Bean Lettuce Wraps
Here's a fabulous way to dress up ordinary tuna salad. This easy recipe makes a quick dinner or lunch at the office, and it's good for you. —Heather Senger, Madison, Wisconsin
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Sweet and Spicy Peanut Butter-Bacon Sandwiches
I craved peanut butter and bacon toast while pregnant. Then I sampled a friend's peanut butter with chile pepper in it and loved it. The little zip made the sandwich better, and now I live on this peanut butter sandwich recipe. —Carolyn Eskew, Dayton, Ohio
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Balsamic Asiago Salad
You can toss this tasty Balsamic Asiago Salad together in 10 minutes flat. Simply drizzle bottled dressing over the colorful blend of greens, tomato and peppers, add a quick sprinkle of garlic-seasoned cheese…and serve. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
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Tropical Beef Wrap
For my finicky little ones, I create fast, tasty recipes like this tropical sandwich wrap. You can even use up leftover roast beef in a pinch. —Amy Tong, Anaheim, California
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Ham Caesar Salad
One bite, and you’ll fall in love with this combo! Serve with fresh iced tea and banana splits for a casual menu that won’t heat up your kitchen. —Mary Ann Schlabach, Sarasota, Florida
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Turkey Pitas with Creamy Slaw
Pack these pockets ‘o’ fun for school, work or a weekend picnic—or just eat them at home. Toss in a few slices of red pepper for extra color and crunch. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
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Turkey & Apricot Wraps
For these wraps, I combined the traditional Southern appetizer of jam and cream cheese with the turkey, apple and Brie sandwiches we ate at my bridal luncheon. I like to sneak fresh spinach into recipes because it has such a mild flavor. —Kim Beavers, North August, South Carolina
Originally Published: July 21, 2020
