Food & Cooking Recipes Appetizers 30 No-Cook Appetizers for Super-Easy Entertaining By Kelly Vaughan Kelly Vaughan Kelly is a former associate digital food editor for MarthaStewart.com. Editorial Guidelines Updated on May 10, 2022 Trending Videos 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. 01 of 29 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. View Recipe 02 of 29 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. View Recipe 03 of 29 Citrus and Green Olives with Goat Cheese 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. View Recipe 04 of 29 Arctic Char Carpaccio with Beets and Citrus 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. View Recipe 05 of 29 Quick-Pickled Crudités 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. View Recipe 06 of 29 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. View Recipe 07 of 29 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. View Recipe 08 of 29 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. View Recipe 09 of 29 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. View Recipe 10 of 29 Zucchini, Avocado, and Jalapeño 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. View Recipe 11 of 29 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. View Recipe 12 of 29 Spring Pesto Dip 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. View Recipe 13 of 29 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. View Recipe 14 of 29 Beet Muhammara 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. View Recipe 15 of 29 Steak Tartare 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. View Recipe 16 of 29 Vegan Green-Goddess Dip 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. View Recipe 17 of 29 Marinated Peppers With Mint and Sesame 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. View Recipe 18 of 29 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. View Recipe 19 of 29 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. View Recipe 20 of 29 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! View Recipe 21 of 29 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. View Recipe 22 of 29 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. View Recipe 23 of 29 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. View Recipe 24 of 29 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. View Recipe 25 of 29 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. View Recipe 26 of 29 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. View Recipe 27 of 29 Smoked Salmon Dip with Bagel Chips We've transformed our favorite bagel toppings into a sensational cream cheese-based dip. View Recipe 28 of 29 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. View Recipe 29 of 29 Nori Guacamole 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. View Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit