Feta

This salad is served with crostini topped with artichoke pesto instead of croutons.

Two of summer's tastiest offerings help you spoon up more of the skin-saving antioxidant lycopene.

This protein-rich dish virtually swims in antioxidants and niacin, which keeps skin healthy.

Who needs meat? The cumin-scented black bean filling is hearty, satisfying, and incredibly easy to prepare. Round out the meal—and get a complete protein—by adding Mexican rice.

These sandwiches are portable and keep well in a lunch box. The hummus should be thick for the sandwiches, but if you want to enjoy the leftovers as a dip, thin slightly with a little extra olive oil.

Here, chorizo replaces the usual steak or chicken.

Also great made with ground lamb.

Tzatziki is a popular Greek sauce made from yogurt, cucumbers, garlic, and dill. Here we've subbed in shallots for garlic and used it to top skewers of shrimp. Serve any leftovers with pita chips, as a substitute for mayo on roast chicken sandwiches, or as a sauce for grilled lamb.

The white bean, sun-dried tomato, and Feta mixture can be prepared up to six hours in advance, but it's best to toast the bread at the last minute.

These saucy shrimp spiked with cinnamon, allspice, and feta quickly disappeared in our test kitchen. Have plenty of bread on hand for sopping up the juices.

Terry Conlan, of Lake Austin Spa Resort in Austin, Texas, stuffs a salad between slices of bread.

What may seem like an incongruous mixture is actually a harmonious blend of ingredients and textures. There are few dishes that illustrate how the seemingly disparate flavors of sweet, sour, bitter, and salty can be successfully combined. One tip: While the melon should be chilled, the other ingredients are their most flavorful at room temperature, so combine the salad just before serving.

This satisfying vegetarian combo—a black-eyed-pea salad with tomatoes; orzo tossed with olives, red onion, and cucumber; and salty crumbles of feta cheese—sings of the Aegean sun.

Attention, dill: Please step away from the salmon. Here, the herb gets to show its versatility—and its Greek side.

This type of chopped salad was once common breakfast fare in Israel.

This refreshing soup makes a great first course for a summer dinner party.

Greens are paired with salty olives and feta—to great effect. The greens cook in the pasta water, making this an efficient one-pot meal.

Little bites of cauliflower add wonderful texture to this open-face omelet; salty-tangy feta gives it character.