30 No-Cook Appetizers for Super-Easy Entertaining

tomato peach mozzarella bresaola tartine
Dana Gallagher

As the weather becomes warmer outside, we want to host friends and family for picnics, barbecues, and more. But on really warm days spent cooking over a hot grill, it's nice to have a few fuss-free options that skip the heat but keep the flavor. Enter our no-cook appetizers—with zero cooking required, the recipes in this gallery are a great way to kick off your summer meal.

If you're dining on the beach, shuck a few dozen oysters and serve them with three different sauces so everyone can try something new. From classic horseradish sauce or red wine mignonette to a lively jalapeño mignonette, there's a tangy, zesty accouterment for everyone. And the best part is there's no cooking required.

We also love a casual approach to salads and sandwiches. Instead of preparing dainty tea sandwiches, make open-faced tartines, which look beautiful and are a creative way to use the abundance of seasonal produce. Our Tomato, Peach, Buffalo Mozzarella, and Bresaola Tartine, pictured here, is a heartier take on a classic Caprese sandwich that uses colorful heirloom tomatoes and sweet peaches for a summery twist on the Italian trio. Or lean into a refreshing salad as your starter, the options in this collection will surely provide party-goers with the arrangement of leafy greens, chopped vegetables, and homemade dressings of their dreams.

And on a hot summer day, there's nothing more refreshing than gazpacho. Ours is made with orange juice, tomatoes, garlic, red pepper, and red onion. It takes just 15 minutes of prep work, but is made ahead so the flavors can mingle. Make it up to three days in advance, then store it in the refrigerator until party time.

From casual gatherings to more formal fêtes, these no-cook appetizer recipes are perfect for spring and summer entertaining.

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Yellow Tomato and Peach Gazpacho

Yellow Tomato and Peach Gazpacho
Frédéric Lagrange

This colorful dish makes a stunning addition to your entertaining spread. Let the ingredients—ripe peaches, bell pepper, English cucumber, and fresh herbs—marinate over night then add them to a blender right before you're ready to serve.

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Hearts-of-Palm Dip

hearts of palm dip
Ren Fuller

Creamy, zesty, and just a little tangy, this is no ordinary dip. In fact, it's better. The secret to that green hue is plenty of herbs including cilantro and chives, plus (you guessed it!) hearts of palm, which taste like artichoke hearts.

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Citrus and Green Olives with Goat Cheese

Citrus and Green Olives with Goat Cheese recipe
Lennart Weibull

Bright and briny, this eye-catching appetizer encourages guests to mix and match ingredients atop thick slices of rustic Italian bread. Layer segmented mixed oranges with green olives, goat cheese, and good quality olive oil for an appetizer that will instantly transport you to Italy.

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Arctic Char Carpaccio with Beets and Citrus

Arctic Char, Beet, and Citrus Carpaccio in white blue trim bowl
Ryan Liebe

"Cook" fish in minutes by using lemon juice or vinegar to firm the flesh in the same way heating it up does. Then mix with orange slices and beets for a starter that's as colorful as it is delicious.

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Quick-Pickled Crudités

scott peacocks quick-pickled crudites served on a black and gold plate
Con Poulos

Upgrade a basic crudité board by quick pickling a selection of colorful mixed vegetables such as radishes, carrots, celery, turnips, and beets. This easy technique preserves their flavor and color, and is a totally inspired take on serving fresh vegetables.

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Chickpea and Tuna Dip

Con Poulos

Chickpeas and tuna come together to form a masterful dip. Add the canned fish and beans to a food processor with anchovies and lemon zest and juice, which add a salty brightness to the starter. Before serving, mix with onion and fresh parsley and serve with crackers.

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Spanish Gazpacho

spanish gazpacho
Dana Gallagher

Serve this soup on a hot summer day and everyone will savor the cool, flavorful taste. It couldn't be easier to make—just combine all of the ingredients (heirloom tomatoes, red bell pepper, vinegar, and aromatics) in a blender and purée until silky, then chill and serve to a deserving crowd.

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Shucked Oysters with Three Sauces

Shucked Oysters with Three Sauces
Thomas Loof

All the equipment you need for this impressive raw appetizer is a sharp oyster knife and careful hand for shucking. Serve the fresh oysters alongside three sauces—fresh horseradish, jalapeño mignonette, and red wine mignonette—for a crowd-pleasing starter.

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Creamy Artichoke Ranch

Creamy Artichoke Ranch
Petrina Tinslay

Simply purée marinated artichoke hearts, anchovy fillets, parsley, plain Greek yogurt, and extra-virgin olive oil for a salty, savory scoop.

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Zucchini, Avocado, and Jalapeño Tartine

zucchini avocado jalapeno tartine
Dana Gallagher

Who wouldn't want a piece of this open-faced sandwich? Combine four very different green ingredients—crisp zucchini, creamy avocado, spicy chile peppers, and cilantro—atop a delicious piece of toast.

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Greek-Taverna Salad

Greek-Taverna Salad
Petrina Tinslay

If you're hosting a dinner with picky eaters, or just want an appetizer that's a bit more interactive, make this DIY salad so everyone can choose exactly what they want—and don't want. It's made with bite-sized vegetables including cocktail tomatoes, mini cucumbers, bell peppers, and crumbled feta cheese.

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Spring Pesto Dip

spring pesto dip with veggies
Lennart Weibull

Our easiest ever, three-ingredient dip is made for spring. Combine sour cream, mayonnaise, and prepared pesto in a bowl, season with salt and pepper, and serve alongside fresh, seasonal crudité.

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Ceviche with Tropical Fruit and Habanero

Johnny Miller

Turn seasonal fruit into a luscious appetizer by mixing fresh mango and pineapple with red snapper fish. The dish is given even more texture and depth thanks to the addition of jalapeños, red onion, and tomatoes for your pop of spicy, earthy, and acidic flavors.

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Beet Muhammara

beet muhammara in bowl
The Ingalls

Instead of red peppers, which are often used in this dip, we're using vibrant red beets, which add an earthy flavor and stunning purple color. When combined with walnuts, spicy Aleppo pepper, and pomegranate molasses, they create a dip that everyone will be going back for more of.

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Steak Tartare

steak tartare with brown bread
Bryan Gardner

Be sure to use high-quality, organic ingredients for this French bistro classic that's made with raw beef tenderloin and raw eggs. Chopped shallots, capers, parsley, Worcestershire sauce, and Dijon mustard round out the ingredient list.

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Vegan Green-Goddess Dip

vegan green goddess dip with winter grand aioli on platter
Justin Walker

Start the party with this simple, six-ingredient dip. It gets its bright green color and seasonal flavor from avocado, lime zest, and fresh herbs such as cilantro or parsley.

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Marinated Peppers With Mint and Sesame

Marinated Peppers With Mint and Sesame on blue cutting board
Lennart Weibull

Sliced roasted peppers tossed with olive oil, lemon, mint, and toasted sesame seeds are delicious spooned over toast. Don't leave behind any of the delicious juices that settle at the bottom—they have lots of flavor.

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Smoked-Salmon Lettuce Rolls with Avocado and Tahini


Smoked salmon and sliced avocado are wrapped in tender lettuce leaves and served with a lively tahini sauce in this light and refreshing appetizer.

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Dates and Blue Cheese

Sharon Radisch

You only need four ingredients—dried dates, Gorgonzola piccante, toasted almonds, and honey—to make this sweet-and-savory hors d'oeuvres.

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Salsa Fresca


Don't be tempted by pre-made salsa at the store! You can make your own in a flash. Here, tomatoes and onions are amped up with jalapeño, garlic, lime juice, and cilantro. Serve with plenty of chips!

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Radishes and Peanut Butter

Lennart Weibull

PB and...R? Trust us, they make a surprisingly delicious pairing, especially when you add a sprinkling of flaky sea salt. If you want to go a tried-and-true route, serve radishes with seasoned olive oil or chive butter.

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Marinated Mozzarella


Take your cheese-and-charcuterie platter to new heights by bathing fresh mozzarella in olive oil, fresh herbs, and red-pepper flakes. Make it the star, then bring in salami and olives as supporting players.

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Avocado and Honeydew Melon

Bryan Gardner

Ripe avocados and sweet summer melon need nothing more than a sprinkling of fresh mint and sea salt to shine.

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Yogurt Dip

Aya Brackett

Choose unexpected crudites for this za'atar-laced yogurt dip, such as endive, fennel, cauliflower, and broccolini. It pairs well with just about any vegetable.

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Grape Pico de Gallo

Aaron Dyer

Don't let tomatoes have all the salsa fun. Swap them out for seedless green grapes, then add the usual jalapeño, red onion, cilantro, and lime juice.

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Tofu with Tomatoes, Basil, and Mint


Upend your summer Caprese salad routine with this version starring soft tofu, ripe tomatoes, fresh herbs, and toasted sesame seeds in a soy sauce-sherry vinaigrette.

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Smoked Salmon Dip with Bagel Chips


We've transformed our favorite bagel toppings into a sensational cream cheese-based dip.

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Antipasto Skewers


Finger food doesn't get easier than this! All you need to do is thread store-bought ingredients like giardiniera, olives, bocconcino (small mozzarella balls), and prosciutto onto skewers.

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Nori Guacamole

nori guacamole served with a rice cake
Kate Mathis

Upgrade a basic guacamole recipe with Asian flavors such as scallions, which replace the usual white onion, and crushed nori sheets. The salty flavor of dried seaweed sprinkled over the top is totally next-level.

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