It's been unsually warm this past week in North Carolina. When the temperature is above 80 degrees, the idea of hot food is kind of repellant to me. Instead I opt for salads. Unfortunately salads can be labor intensive but here is one that is almost as quick as a bowl of cereal with milk (another standby dinner on a hot day).
Throw a handful of baby greens or other lettuce from a bag onto a plate. Slice four rounds from a baguette. Drizzle bread slices w/ olive oil and put under broiler until one side is browned to make croutons. Take them out of oven and put a piece of cheese on the unbrowned side of crouton. I love this w/ goat cheese or brie. Then put back into the oven until the cheese starts to melt. Keep a careful eye on it so it doesn't burn. Make a vineagrette by combining with 1 part Dijon mustard and 1 part white wine vinegar. Add two parts olive oil and whisk until combined. Put the croutons on the lettuce and drizzle w/ vineagrette. Season w/ salt and pepper. Pour a glass of white wine and call it dinner.
I learned this recipe when I lived in France.