Summer's in full swing, and for those days when it's too hot to even turn on the grill, tapas-Spain's little-bites-of-this/little-bites-of-that way of eating-may just hit the mark for casual get-togethers. Especially if you focus on the no-cook side of the tradition.

While it's true that some of Spain's most famous tapas nibbles-including luscious potato omelets, boldly flavored meatballs, steamed mussels in a vinaigrette, stuffed pimiento peppers, and ham croquets-require a little kitchen duty, equally enticing nibbles can be as simple as a few slices of cheese, almonds, chunks of chorizo, olives, and some slices of the country's famous cured meats.

Tapping into this simple side of tapas is more about the artful arrangement of choice ingredients than it is about pulling any serious kitchen duty. As a bonus, tapas nibbles are generally served at room temperature. That means you can set everything out before the party begins, pour yourself a glass of wine, and slip into your groove before the first gets arrive. Just be sure no perishable foods remain at room temperature for more than 2 hours (1 hour if the temperature is over 80 degrees). Go to your favorite gourmet grocery store and pick up these bites:

Cheeses: Manchego (a sheep's-milk cheese), Cabrales (a blue-veined cheese), and Mahon (a cow's-milk cheese that's similar to Gouda) are becoming more and more widely available. Served together, the trio offers a good introduction to the wondrous diversity of Spanish cheeses.

An array of olives: Many of today's gourmet shops have olive bars, where you can pick up a pint of some of the world's greatest olives. Look for La Catalan, Arbequina, Ceringola, and Manzanilla.

Jamon serrano: If you can't find this famous Spanish air-cured ham, substitute its Italian cousin, prosciutto. For a fun presentation, lightly butter the top 1 inch of a breadstick and wrap thin slices of the rose-colored meat around the top of the breadstick.

Marinated shrimp: Simply toss purchased cooked shrimp with a good quality vinaigrette.

Extras: Round out the spread with spiced almonds, purchased bean dips and marinated vegetables, such as eggplant, artichoke hearts, roasted red peppers, and asparagus. Be sure to set out plenty of crusty bread for mopping up dressings.

What to drink? Spanish wines work beautifully, of course-red Riojas are generally food-friendly wines that go with a lot of foods. However, if you're looking for a bright white, try an Albariño-a wine with the crisp acidity and nice peach/apricot flavors of a Riesling, but enough oomph to please Chardonnay lovers. And then, there's sherry, of course.