Meteorologists at the National Oceanic and Atmospheric Administration, or NOAA, predict hotter-than-average temperatures across much of the country this summer. When heat levels soar, the last thing anyone wants is a hot oven warming up the kitchen. Add in chaotic schedules and a growing appetite for simplicity, and it’s no surprise when cold dinners show up on summer tables.
This trend is a shift in how we think about dinner, with no flames and fuss. Just cool, refreshing plates that come together quickly and offer a welcome break from the usual routine.
The rise of the cold plate
This movement is more than just a seasonal shift. The rise in cold dinners reflects broader lifestyle changes happening in how Americans eat and live.
Giorgio Rapicavoli, chef and owner of Luca Osteria and Eating House in Miami, Fla., tells Amber Love Bond with Forbes he sees a restaurant trend of “… continued growth in minimal intervention in food.” He adds that the focus is on a less-is-more mentality.
Extended heat waves are accelerating the shift in how we eat. According to the NOAA, the United States sweltered through its fourth-hottest summer on record in 2024. It notes Phoenix, Ariz., broke records with an average June through August temperature of 98.9 degrees Fahrenheit last year. With parts of the country experiencing extended heat waves, the idea of cooking elaborate meals in a hot kitchen is becoming increasingly unappealing.
What’s on the plate
Cold dinners offer the perfect opportunity to experiment and try something new when summer produce is at its peak. It might be a salad built around juicy tomatoes and stone fruit, or a plate of crisp cucumbers and fragrant herbs layered with protein and a bold spread. These combinations come together quickly and still feel fresh and satisfying.
The cottage cheese trend isn’t slowing down and remains a popular foundation for cold meals. Cottage cheese taco bowls are the latest savory spin you’ll find trending on Pinterest and TikTok. A summer version might include avocados, bell peppers, salsa and seasoned beef crumbles that can be made ahead of time and layered over the creamy base.
Chilled pasta salads are another popular addition to the summer meal rotation. These salads often contain cherry tomatoes, basil, cucumber, nuts or seeds, and bright dressings. Chef salads and grain bowls featuring ingredients like quinoa are also having a moment. These types of meals are perfect for batching ahead of time and storing in the refrigerator, allowing you to enjoy them cold on busy weeknights.
Sandwiches are getting a makeover, too, with beans taking center stage. Chickpea salad sandwiches, black bean wraps and lentil-stuffed pitas provide meatless options that are hearty and flavorful. These high-protein, high-fiber choices reflect growing interest in plant-forward eating, especially during warmer months when heavy meals feel less appealing.
Try pickled onions, sweet-and-spicy sauces or marinated olives to amp up flavor without turning up the heat. They’re perfect finishing touches for cold meals.
It’s dinner and a vibe
The appeal of cold dinners is not just about function. There is a whole aesthetic tied to the experience. Think mismatched plates and a chilled drink with a wedge of citrus, and dinner enjoyed outside with minimal cleanup afterward. It’s a lifestyle choice that reflects a desire to slow down and enjoy moments of peace during a season that can otherwise feel hectic.
Cold dinners are a natural outgrowth of the cottagecore trend, which embraces simplicity, seasonality and a touch of nostalgia. These laid-back summer meals align with the desire to slow down and romanticize everyday rituals. Layering ripe tomatoes, soft cheese and torn herbs into a Caprese salad is practical and can be a soothing ritual with minimal effort.
“Intentional simplicity isn’t about cutting corners or being lazy,” said Casey Rooney of Get On My Plate. “It’s about letting go of the pressure of complicated cooking, but still putting together a special meal that brings people together.”
Build your own cold dinner
Creating a cold dinner does not require a recipe. It starts with having a few basics on hand and building from there. Start with a protein source like a rotisserie chicken, hard-boiled eggs, hummus, canned tuna or marinated tofu. Add a fresh element, such as sliced tomatoes, cucumber, bell peppers or berries. Then layer in something crunchy or chewy, such as toasted nuts or whole-grain crackers. To bring it all together, include a sauce or dip to elevate the flavor.
Keeping these ingredients prepped and in the refrigerator makes it easy to throw together a meal in minutes. For families, setting out cold items buffet style and letting each person build their own plate can turn dinner into a fun, relaxed event that works even with picky eaters or varied dietary needs.
Dinner just got cooler
What began as a coping strategy for summer heat is evolving into a lasting lifestyle change. As people juggle work, kids and self-care during increasingly hot summers, the appeal of cold dinners continues to grow. Their simplicity, flavor and flexibility are hard to beat.
Marjory Pilley owned two make-ahead meal assembly stores that helped busy families prepare healthy dinners with less stress. Since 2013, she has been sharing popular dishes from her stores and other easy recipes on her blog Dinner-Mom.
Get more recipes and dinner ideas from The Washington Times food section.
