The hot July kitchen is making me swear I will never use the oven again. What you need are no-heat or low-heat summer meals that are actually satisfying enough to feed the whole family without turning dinner into a sweat session.

**These 22 easy summer meals keep the kitchen cool, save time, and give you real weeknight wins like meals my kids will eat without complaints. You’ll find no-cook breakfasts, chilled soups, cool salads, and quick handhelds that let you skip the oven and still serve something tasty.**

1) No-cook Greek yogurt parfaits with honey and granola

This yogurt and fruit cup is an easy no-cook option. It is nice for hot summer days because it keeps your kitchen cool. It also keeps your kids cool and they will most likely eat it without complaining. I like to grab this on busy nights when we have homework and soccer games.

Ingredients

• 2 cups of plain Greek yogurt (2% or whole)
• 2 tbsp honey, plus more to drizzle
• 1 tsp vanilla extract
• 1 cup granola
• 1 cup mixed berries (strawberries, blueberries, raspberries)
• 2 tbsp chopped nuts (optional)
• Pinch of cinnamon (optional)

Instructions

1. In a bowl, combine Greek yogurt, honey, and vanilla. Give it a taste, and if you think it’s necessary, add more honey.
2. Spoon about a third of the yogurt into each of the four small jars or bowls.
3. Sprinkle nuts and granola, and then layer with some berries.
4. Add another layer, then top with a little honey and a dash of cinnamon.

Prep time: 10 minutes | Cook time: 0 minutes | Servings: 4

2) Chilled cucumber and dill soup (tzatziki-style)

This cold soup tastes like a salad with cucumbers that you can drink. It helps you avoid turning on the oven, and the kids will slurp it up on hot nights – mine certainly did. I make a little extra so that I can put some in the fridge to be eaten pair with lunches.

Ingredients

• About two cucumbers, you need 3 cups peeled and diced
• 1 1/2 cups plain Greek yogurt
• 1/2 cup cold water
• 2 tablespoons chopped fresh dill
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• Freshly ground black pepper to taste
• Optional: 1 tablespoon olive oil for richness

Instructions

1. Place the dill, garlic, cucumber, yogurt, water, lemon juice, and salt and pepper in a blender.
2. Blend until smooth, but leave some texture; don’t over-blend.
3. Taste your dish and add more salt, lemon, or pepper if you think it needs it.
4. Flavors can settle, so chill for a minimum of 30 minutes.
5. If using, stir in olive oil just before serving.

Prep time: 10 minutes | Cook time: 0 minutes | Servings: 4

3) Tuna and white bean salad with lemon and parsley

This salad is nice because it does not involve cooking, and is great for hot nights. I make it when I want to avoid using the oven or the stove, and my kids will eat it if I disguise a good bit of the parsley.

Ingredients

• drained, 2 (5 oz) cans tuna in water
• 1 can (15 oz) white beans, drained and rinsed
• 1 small red onion, diced small (approximately 1/4 cup)
• 1/4 cup chopped fresh parsley
• 2 tbsp olive oil
• 2 tbsp lemon juice (about 1 lemon)
• 1/2 tsp salt
• 1/4 tsp black pepper
• Optional: 1/2 cup halved cherry tomatoes

Instructions

1. In a large bowl, break the tuna into pieces and drain it.
2. If desired, toss in white beans, cherry tomatoes, parsley, and red onion.
3. Drizzle your salad with olive oil and some lemon juice.
4. Using a fork, gently toss after adding salt and pepper.
5. Chill to serve, or serve at room temperature. Adjust taste on salt or lemon.

Prep time: 10 minutes | Cook time: 0 minutes | Servings: 4

4) Caprese skewers with cherry tomatoes and basil

These are mini kebabs with tomatoes and cheese that I can make without turning on the oven. They are nice and cool, and they are great to bribe kids with, my kids ate them when I bribed them with some extra balsamic. I usually make a big batch of them to have some quick snacks around, and to keep everyone healthy.

Ingredients

• 1 pint cherry tomatoes, halved if large
• 8 oz fresh mozzarella balls (bocconcini), drained
• 1 cup fresh basil leaves
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic glaze
• Salt and pepper to taste
• 20 small wooden skewers

Instructions

1. For each skewer, thread on one tomato, one folded (if big) basil leaf, and one mozzarella ball.
2. To ensure even chilling, arrange the skewers on a platter in a single layer.
3. Drizzle the olive oil and balsamic glaze on top of the skewers.
4. Add a little salt and a little black pepper.
5. For optimal freshness, refrigerate before serving for up to 1 hour.

Preparation time: 15 minutes \ Cook time: 0 minutes \ Servings: 4–5

5) Avocado chickpea smash on toasted sourdough

A great, quick option to keep the kids fed is this creamy, crunchy open-face sandwich. You do not have to heat the oven, and it is a great way to cool off the kitchen. It is a favorite of my middle child, who usually never asks for more.

Ingredients

• 1 ripe avocado
• 1 can chickpeas (15 oz), drained and rinsed
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 slices sourdough bread
• 1/4 cup cherry tomatoes, halved
• Optional: pinch red pepper flakes

Instructions

1. Using either a toaster or a skillet, brown the sourdough until it is a golden color.
2. Smash the avocado in the bowl and add lemon juice, oil, salt, and pepper.
3. Gently mash some chickpeas and mix them with the avocado. Keep some chickpeas whole for texture.
4. Spread smash on the toasted bread, and if using, add cherry tomatoes on top along with red pepper flakes.

Cooking Time: 3 minutes, Preparation Time: 10 minutes, Number of Servings: 2

6) Gazpacho with roasted red pepper and cucumber

I make this soup when the oven is off, but I want something bright. It helps keep the kitchen cool, and my kids generally slurp it up like a snack, which feels like a win. I served it after swim practice once, and no one complained.

Ingredients

• 4 large tomatoes (roughly 2 lbs), cored and cut into quarters
• 1 large cucumber, peeled and roughly chopped
• Drained, homemade or jarred, 2 roasted red peppers.
• 1 small red onion, roughly chopped
• 2 cloves garlic
• 3 tbsp extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup cold water (add more as needed to make thinner)
• Fresh basil or cilantro for garnish

Instructions

1. Add the tomatoes, cucumber, roasted peppers, onion, and garlic into a blender or a food processor and pulse until it is smooth and a little chunky.
2. Combine olive oil, vinegar, salt, pepper, and water. Blend for 10-20 seconds to combine. Taste to see if you’d like to adjust salt or vinegar.
3. For the best taste, let the dish cool for at least 30 minutes before serving. Coat the dish in a stir before adding herbs to garnish.

Cooking time: 0 minutes | Prep time: 15 minutes | Number of servings: 4

7) Cold sesame soba noodle salad with scallions

We have a noodle salad with a yummy sesame dressing and crunchy scallions. It cools off the house and is quick to prepare on weeknights. My kids loved it.

Ingredients

• 8 oz soba noodles
• 3 tbsp tahini or smooth peanut butter
• 2 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp honey or maple syrup
• 1 garlic clove, minced
• 2-3 scallions, thinly sliced
• 1 small cucumber, julienned
• 1 tbsp toasted sesame seeds
• 2 tbsp chopped cilantro (optional)
• Salt and pepper to taste

Instructions

1. Prepare the soba as directed on the package. Drain the noodles and rinse with cold water. Afterwards, place in the fridge for 10 minutes to chill.
2. In a bowl, whisk together tahini, soy sauce, rice vinegar, sesame oil, honey, and garlic until smooth.
3. If using, you can toss the noodles with dressing, scallions, cucumber, and cilantro.
4. Sprinkle on some sesame seeds, then taste and add any salt or pepper as needed. Serve while cold.

Prep Time: 10 Minutes | Cook Time: 8 Minutes | Servings: 4

8) Shrimp ceviche with lime and jalapeño

The shrimp is raw, and it’s cured in lime. There is also jalapeno and cilantro. It does keep the oven off, which is nice for the July weather. On one occasion, my children tried it since I let them choose the chips.

Ingredients

• 1 pound of raw shrimp that have been peeled and deveined with the tails removed
• One cup of fresh lime juice (approximately 8 limes)
• 1/2 cup finely chopped red onion
• 1 jalapeño, seeded and minced
• 1 cup chopped tomatoes (about 2 medium)
• 1/2 cup chopped cilantro
• 1/2 tsp salt
• Tortilla chips or tostadas, for serving

Instructions

1. Cut shrimp into 1/2 inch pieces and place them into a glass or ceramic bowl.
2. Cover shrimp with lime juice.
3. Refrigerate 20–30 minutes until shrimp turns opaque and firm.
4. After draining most of the lime juice, add the onion, jalapeño, tomato, cilantro, and salt.
5. Toss the food and taste it. If you’d like, add a little more salt.
6. Serve cold with chips or tostadas.

Preparation time: 10 minutes | Total cooking time: 30 minutes | Number of servings: 4

9) Rainbow quinoa salad with feta and mint

I like making this cold quinoa salad when it gets too hot to turn on the oven. It brightens up the fridge, and my kids are drawn to it. They actually eat it when I hide the mint.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 cup red bell pepper, diced
• 1/3 cup red onion, finely chopped
• 1/2 cup crumbled feta
• 1/4 cup fresh mint, chopped
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a pot, add quinoa and water. Bring the mixture to a boil. After it reaches a boil, lower the temperature, place a lid on the pot, and let it cook for 12 minutes. Use a fork to fluff the quinoa, and let it cool for 10 minutes.
2. Place the tomatoes, cucumbers, bell peppers, and onions into a big bowl.
3. Put the cooled quinoa, feta, and mint in the bowl.
4. Mix together olive oil, lemon juice, salt and pepper in a small cup, and pour it over the salad to toss.
5. If you have some extra time, chill for 20 minutes.

Preparation Time: 15 minutes | Cooking Time: 12 minutes | Servings: 4

10) Smoked salmon and cream cheese cucumber bites

These are cool cucumber rounds with cream cheese and smoked salmon. They’re great because no oven is needed, and my kids even grab them as I’m packing lunches. I always have to make a double batch because they go so quickly.

Ingredients

• 2 large English cucumbers, cut into rounds, 1/2 inch thick
• 8 oz cream cheese, softened
• 4 oz smoked salmon; cut into strips
• 1 tbsp lemon juice
• 1 tablespoon of fresh dill, chopped (or 1 teaspoon of dried dill)
• 1/4 tsp black pepper
• Optional: capers and extra dill for garnish

Instructions

1. Use a paper towel to pat cucumber slices dry, absorbing the excess moisture.
2. In a bowl, combine cream cheese, lemon juice, dill, and pepper and stir until smooth.
3. Evenly spread one teaspoon of the cream cheese mixture on each cucumber slice.
4. If you’re using them, top each with a little smoked salmon and a caper.
5. Allow it to sit for 10 minutes before serving to let the flavors settle.

Prep time: Ten minutes | Cook time: zero minutes | Servings: Four

11) Grilled halloumi and watermelon salad (no oven)

My kids are drama-free to try this halloumi and watermelon salad. Halloumi is a cheese that can be grilled and enjoyed with a melon salad. It’s sitting in the kitchen, grilling halloumi, and then the kids can enjoy the meal. Plus, it keeps the kitchen cool.

Ingredients

• 8 oz Halloumi cheese, cut into 1/4 inch slices
• About one small melon, or four cups, of cubed watermelon.
• 2 cups arugula or baby spinach
• 1/4 cup fresh mint, chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/4 tsp black pepper
• Optional: 2 tbsp toasted pistachios, chopped

Instructions

1. Place a nonstick or cast-iron skillet on the stove and turn the heat to medium-high.
2. Pat the halloumi dry and gently apply 1 tbsp of olive oil to both sides.
3. Grill the halloumi for 2-3 minutes on each side, or until the cheese is golden and has a slight crisp.
4. Combine the watermelon, greens, mint, and pistachios in a bowl.
5. Whisk what’s left of the olive oil, along with some lemon juice and pepper, then drizzle over the salad.
6. Slice some grilled halloumi and place on top. Serve it right away.

Prep time: 10 minutes | Cook time: 6 minutes | Servings: 4

12) Chicken Caesar lettuce wraps with shaved Parmesan

This is shredded rotisserie chicken mixed with Caesar dressing and wrapped in crunchy romaine. I make this on hot weeknights when everyone is sticky and hungry. My kids ate it without complaining — bonus.

Ingredients

• 3 cups shredded cooked chicken (rotisserie works)
• 1/2 cup Caesar dressing
• 1/4 cup mayonnaise
• 2 tbsp lemon juice
• 1/4 cup shaved Parmesan
• 1/4 tsp black pepper
• 8 large romaine leaves
• Optional ingredients include croutons, chopped parsley, and a little bit of anchovy paste.

Instructions

1. Combine the chicken, Caesar dressing, mayonnaise, lemon juice, pepper, and half of the Parmesan cheese in a bowl.
2. Taste it. If it seems dry, add more lemon or dressing.
3. Place a few tablespoons of the mixture into each romaine leaf.
4. If croutons are included, top with remaining shaved Parmesan and croutons.
5. Serve immediately so leaves stay crisp.

Prep: 10 minutes | No cooking required | Serves: 4

13) Mediterranean mezze platter with hummus and dolmas

I enjoy mezze platters because they don’t heat up the house, and they give everyone the chance to choose what they want to eat. It’s perfect for the summer since the items are usually cold or at room temperature, and my kids eat the hummus without complaining. It’s a meal I typically throw together when I’m multitasking with the game and homework.

Ingredients

• 1 cup store-bought hummus (or homemade)
• 12 dolmas (grape leaves, jarred), drained
• 1 cup cherry tomatoes, halved
• 1 cucumber, sliced
• 1/2 cup Kalamata olives
• 1/2 cup feta, crumbled
• 4 pita breads, cut into wedges
• 1 tbsp olive oil
• 1 tsp dried oregano
• Lemon wedges for serving

Instructions

1. On a large platter, place some hummus in the middle and drizzle some olive oil and sprinkle some oregano.
2. Around the hummus, arrange dolmas, cucumber, tomato, feta, olive, and pita wedges.
3. Provide lemon wedges and allow each person to assemble their own bites.

Prep time: 10 minutes | Cook time: 0 minutes | Servings: 4

14) Peach and prosciutto arugula salad with balsamic

This salad has sweet peaches, salty prosciutto, and spicy arugula. The kids didn’t complain and even ate the peaches. Plus, I love that I don’t have to turn on the oven on hot nights.

Ingredients

• 4 cups baby arugula
• 2 ripe peaches, sliced
• 4 oz prosciutto, torn into strips
• 1/4 cup shaved Parmesan
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 3 tbsp olive oil
• Salt and black pepper to taste

Instructions

1. In a small bowl, whisk together the balsamic vinegar, honey, olive oil, salt, and pepper.
2. Put the arugula in a large bowl, then add the peach slices and prosciutto.
3. Use tongs to mix the salad after you drizzle dressing on it.
4. Top with shaved Parmesan and serve right away.

Prep time: 10 minutes | Cook time: 0 minutes | Servings: 4

15) Tuna-stuffed avocado with celery and capers

I love this for hot nights because there is no oven to clean. It stays cool and fills everyone up. My kids even ate it when I promised chips on the side. I make this when I don’t want a kitchen full of steam or a lecture about leftovers.

Ingredients

• 2 ripe avocados, halved and pitted
• Drained tuna canned in water (5 oz)
• 2 tbsp mayonnaise
• 2 stalks celery, finely chopped
• 1 tbsp capers, rinsed and chopped
• 1 tsp Dijon mustard
• 1 tbsp lemon juice
• Salt and pepper to taste
• Optional: chopped parsley for garnish

Instructions

1. In a bowl, combine tuna, mayonnaise, celery, capers, mustard, lemon juice, salt, and pepper.
2. Try it and see if you want more salt or lemon. I tend to add more lemon.
3. Scoop out the tuna mixture into each half of the avocado.
4. Serve with a salad or crackers and add parsley as a garnish.

Prep time: 10 minutes | No cook time | Servings: 2-4

16) Panzanella with day-old bread and ripe tomatoes

I throw slightly old bread that has been pulled apart, mixed with some big, juicy tomatoes, and a little vinegar. The oven stays off, which keeps the house cool, and my kids usually will snack on the bread and tomatoes without complaints.

Ingredients

• 4 cups cubed day-old crusty bread
• 3 large ripe tomatoes, roughly chopped
• 1 small cucumber, sliced
• 1/2 red onion, thinly sliced
• 1/2 cup fresh basil, torn
• 3 tbsp extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, mix the bread cubes with olive oil, salt, and pepper.
2. Add tomatoes, cucumber, onion, and basil.
3. For best flavor, pour some vinegar on the salad, then toss it so the bread can soak up the juices.
4. Let sit for 10 minutes at room temperature, then taste and adjust the seasoning.

Prep time: 10 minutes | Cook time: 0 minutes | Servings: 4

17) Lemon-herb orzo salad with roasted peppers

This orzo salad is perfect for the hot summer months. I like to make it for a quick meal when the oven is off. It’s fresh and won’t heat up the house, and it keeps well. My kids enjoyed it, although one did pick out the peppers.

Ingredients

• 1 cup orzo
• 1 cup chopped roasted red peppers (from a jar or homemade)
• 1 cup cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/3 cup feta, crumbled
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh basil, chopped
• 3 tbsp olive oil
• 2 tbsp lemon juice (about 1 lemon)
• 1 tsp lemon zest
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. To prevent the orzo from cooking any further, drain it, and rinse it with cold water after boiling the orzo for eight to nine minutes in salted, rolling water.
2. In a large bowl, mix orzo with olive oil, lemon juice, and lemon zest.
3. Combine roasted peppers, cucumber, red onion, herbs, and feta. Mix to combine.
4. Chill for 20 minutes or serve immediately. Don’t forget to taste and adjust the seasoning with salt and pepper.

Prep time is 10 minutes and cook time is 9 minutes. Recipe serves 4.

18) Cold rotisserie chicken pasta salad with peas

My chicken rotisserie dinner is super easy. I throw it into a chilled pasta salad, and it’s good to go. My kids usually eat the peas if I call them “green stars.”

Ingredients

• 12 oz rotini pasta, cooked and cooled
• 2 cups shredded rotisserie chicken
• 1 cup frozen peas, thawed
• 1/2 cup diced celery
• 1/3 cup red onion, finely chopped
• 3/4 cup mayonnaise
• 1/4 cup plain Greek yogurt
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Prepare the pasta as described on the packaging, then drain it and rinse it with cold water. After this, refrigerate it for ten minutes.
2. Combine mayonnaise, yogurt, mustard, lemon juice, salt, and pepper into a bowl.
3. In a large bowl, combine pasta, chicken, peas, celery, and onion.
4. Combine all the ingredients. Use your hands to mix them and coat them with the dressing.
5. Before serving, chill it for at least 30 minutes. Also, if necessary, adjust the taste with more salt or lemon.

Preparation time: 15 minutes | Cooking time: 10 minutes | Servings: 6

19) Black bean and corn salad with cilantro-lime dressing

This awesome no-cook salad is perfect for hot nights! I love to make this salad for kids in the summer because it’s made using canned beans and fresh corn. The best part is I was even able to get my kids to eat it after I offered them some avocado on the side.

Ingredients

• 2 15 oz cans of black beans, drained and rinsed
• 2 cups of frozen corn (thawed) or 2 cups of fresh corn kernels
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• 1/2 cup cilantro, chopped
• Juice of 2 limes (about 3 tbsp)
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp salt, more to taste
• 1/4 tsp black pepper

Instructions

1. Add the black beans, corn, bell pepper, onion and cilantro into a large bowl.
2. In a separate bowl, mix lime juice, olive oil, cumin, and a sprinkle of salt and pepper.
3. Drizzle dressing on salad then toss until all pieces are covered.
4. Taste and add more salt and/or lime if you think it’s necessary.
5. Chill 15 minutes, or serve right away.

Preparation time: 10 minutes. Cooking time: 0 minutes. Servings: 4–6

20) Vietnamese rice noodle salad with peanut dressing

I love how easy this rice noodle salad is! It is crunchy from the veggies and has a yummy peanut sauce. It doesn’t use the oven, which is nice during hot weather, and the kids usually request seconds. I always feel like it is a win when that happens. It takes me about 20 minutes to put together.

Ingredients

• 8 oz rice vermicelli noodles
• 1 cup shredded carrot
• 1 cup thinly sliced cucumber
• 1 cup shredded red cabbage
• 1/2 cup chopped cilantro
• 1/4 cup chopped roasted peanuts
• 3 green onions, thinly sliced
• 1/3 cup creamy peanut butter
• 2 tbsp soy sauce
• 2 tbsp lime juice (about 1 lime)
• 1 tbsp rice vinegar
• 1 tbsp honey or maple syrup
• 2 tsp sesame oil
• 2-3 tbsp warm water to thin
• Pinch of red pepper flakes (optional)

Instructions

1. Prepare the noodles as described on the package directions. After the noodles are done, drain them and then rinse them in cold water. Then, mix in a small amount of sesame oil so that the noodles do not clump together.
2. In a bowl, whisk together the peanut butter, soy sauce, warm water, sesame oil, rice vinegar, honey, and lime juice until smooth. If you like some heat, stir in some red pepper flakes.
3. Mix together noodles, carrots, cucumbers, cabbage, cilantro, and green onions. Add the dressing and mix again.
4. Add a few chopped peanuts on top. Taste and add more lime or soy if necessary.

Cooking time: 5 minutes
Preparation time: 15 minutes
Servings: 4

21) Spinach and strawberry salad with poppy seed vinaigrette

I throw together baby spinach, sliced strawberries, and a touch of feta for a summer salad that won’t make my kitchen hot. It feels fresh and light and my kids will eat the strawberries so I call that a win. I usually make my dressing in a jar while chopping to save time.

Ingredients

• 6 cups baby spinach, washed
• 2 cups strawberries, hulled and sliced
• 1/2 cup crumbled feta
• 1/4 cup sliced almonds, toasted
• 1/3 cup plain Greek yogurt
• 2 tbsp honey
• 1 tbsp apple cider vinegar
• 1 tbsp poppy seeds
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Place the spinach, strawberries, feta, and almonds into a big bowl.
2. Put the yogurt, honey, vinegar, poppy seeds, oil, salt, and pepper in a jar and shake until blended.
3. Use tongs to gently toss the salad after pouring dressing on top of it.
4. Serve immediately to keep strawberries bright and crunchy.

Prep time: 15 minutes | Cook time: 0 minutes | Servings: 4

22) Quick marinated mushroom and olive antipasto

Here’s a nice blend of mushrooms, olives, and herbs that has a bright flavor and no need to turn on the oven! In the summer I throw it cold, and it goes perfectly with bread or salads. My kids thought the mushrooms were pizza toppings and ate more olives, so I consider that a win!

Ingredients

• 8 oz cremini mushrooms, sliced
• 1 cup mixed olives, halved
• 1/4 red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• 1 garlic clove, minced
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper to taste
• 2 tbsp chopped parsley

Instructions

1. Wash and slice the mushrooms. Then put them in a bowl with the olives and sliced red onions.
2. In a small cup, combine and whisk together olive oil, red wine vinegar, oregano, garlic, red pepper flakes, salt, and pepper.
3. Use a fork to toss all ingredients together so the dressing evenly coats the mushrooms and olives.
4. Chill for at least 30 minutes, to let the flavors intermingle. Before serving, mix in parsley.

Prep time: 10 minutes | Cook time: 0 minutes | Servings: 4