You asked for “no oven” recipes and this fits the bill. Whether it’s too hot to justify turning on the oven, or you simply don’t have the energy to, I’ve got you. If you are a prep-ahead type, you can make this on a Sunday and enjoy it throughout the week. Note that the shallot will intensify overtime and it will lose some crunch but it’s still good.

We had this as part of a mediterranean-ish bowl bar. You can serve this with brown rice crackers over greens, as a side at a beach picnic, or paired with a protein. If it will be more of a “dip”, you can add Greek yogurt to get a more homogenous mixture.

Lastly, this is very riffable. Don’t like tahini? Our green sauce in the archives would be great as a swap. A bell pepper on its way out? Throw it in! I like to chop everything super small so it’s uniform and easy to put on a cracker, but choose your own adventure. If you hate olives, you can sub for chopped pepperoncinis, capers, or anything a little briny!