"Cooking" requires a degree of heat that isn't appealing at the height of summer. Without air-conditioning. Little wonder then that Mother Nature made it so that the food emerging from the soil and pops up in markets Farmer and Super particularly good. The point being, you don't really need to do anything to it.
My sort of summer cooking is more assembly than anything. Despite the allure of pies, I try to keep baking to a minimum. The less time with heat the better for me — and the food.
In that list of assembly-friendly food, of course, is the salad. Its attained an iconic status, synonymous (with bottled water) with the ascetically healthy, the Sizzlers of the world and their buffets. The salad is almost regarded as a punishment for past gluttony which is a shame considering how it's best suited to the bountiful part of the year.
So why the hell am I using cabbage? Simple. Ever heard of coleslaw?