Considering it’s a toasty 104 degrees here in DFW, I couldn’t stop laughing when I received an email from Williams-Sonoma today that proclaimed “Pumpkin season is here!”

Oh how I wish that writer was right! I’m so ready for peak coziness. The kind of day where I wear my favorite hoodie, leggings, and furry-lined boots and actually order a hot coffee rather than my usual cold brew.

But we’re SO not there yet. So here’s what I made for dinner. A simple salad with a Greek-ish vibe. Mostly oven-free, save for the croutons I made with some leftover peasant bread.

Basically, I cut the bread into extra-large cubes for extra-large croutons, drizzled them with olive oil and a sprinkle of salt, and roasted the bread for 14 minutes at 400 degrees. Usually I flip them over halfway through roasting for even browning, but tonight I couldn’t even be bothered with that.

What’s your go-to dinner when it’s crazy hot inside? And if you happen to live somewhere where it’s actually pumpkin season, color me envious.