Cucumber and Herb Salad with Crumbled Feta

This simplified spin on a classic Greek salad omits the tomatoes and olives and lets the cucumbers carry the bright flavor of fresh herbs, red wine vinegar, and savory feta.

• 
  
  1-1/2 lb. cucumbers, halved lengthwise and seeded
  
  


• 
  
  1/2 cup thinly sliced red onion
  
  


• 
  
  2 Tbs. chopped fresh mint
  
  


• 
  
  2 Tbs. chopped fresh dill
  
  


• 
  
  2 Tbs. red wine vinegar
  
  


• 
  
  1 tsp. chopped fresh oregano
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  1/2 cup crumbled feta
  
  

Tip:

Look for farm-fresh or English cucumbers, which have a tender, slightly earthy-tasting peel that's tasty left on; regular supermarket cukes usually have a waxy skin that's best removed.

Cut each seeded cucumber half in half lengthwise again, then cut the quartered cucumbers crosswise into 1/2-inch chunks. In a large bowl, toss the cucumbers with the onion, mint, dill, vinegar, and oregano. Season with salt and pepper to taste, drizzle with the olive oil and toss again. Sprinkle the feta over the top and serve.

Tomato, Chickpea, and Feta Salad

Za’atar—a Middle Eastern spice blend treasured for its savory thyme-oregano flavor—adds a lovely herbal quality to this easy side salad.

• 
  
  3 oz. feta, crumbled (about 1/2 cup)
  
  


• 
  
  2 tsp. za’atar
  
  


• 
  
  Pinch crushed red pepper flakes
  
  


• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  1 lb. cherry, grape, or pear tomatoes, halved
  
  


• 
  
  1 15-oz. can chickpeas, rinsed and patted dry
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 Tbs. white wine vinegar
  
  

In a small bowl, mix together the feta, za’atar and crushed red pepper flakes. Add 1 Tbs. of the oil and let sit while you prepare the rest of the salad.

Put the tomatoes in a large bowl. Stir in the chickpeas and season with 1/4 tsp. salt and a few grinds black pepper.

Add the remaining 2 Tbs. oil and the vinegar. Stir in the feta, season to taste with salt and pepper, and serve.

Tomato and Watermelon Salad with Feta

Made with some of summer’s juiciest fruits and vegetables, this vibrant salad is as refreshing as it is nutritious. For the prettiest presentation, use tomatoes of various colors and shapes.

• 
  
  2 oz. lightly packed baby arugula (about 2 cups)
  
  


• 
  
  2 cups cherry tomatoes, halved
  
  


• 
  
  1-1/2 cups large-diced seedless watermelon
  
  


• 
  
  1 medium or 3 mini unwaxed cucumbers, halved or quartered lengthwise, seeded if necessary, and cut into 3/4-inch pieces (about 2 cups)
  
  


• 
  
  3 oz. feta, cut into 1/2-inch cubes (about 3/4 cup)
  
  


• 
  
  1/4 cup fresh basil leaves, torn
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  1 Tbs. fresh lemon juice
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Put the arugula, tomatoes, watermelon, cucumber, feta, and basil in a large bowl.

In a small bowl, whisk together the olive oil, lemon juice, 1/4 tsp. salt, and 1/4 tsp. pepper. Drizzle the dressing over the salad and toss gently to coat.

Tomato and Watermelon Salad with Feta

Made with some of summer’s juiciest fruits and vegetables, this vibrant salad is as refreshing as it is nutritious. For the prettiest presentation, use tomatoes of various colors and shapes.

• 
  
  2 oz. lightly packed baby arugula (about 2 cups)
  
  


• 
  
  2 cups cherry tomatoes, halved
  
  


• 
  
  1-1/2 cups large-diced seedless watermelon
  
  


• 
  
  1 medium or 3 mini unwaxed cucumbers, halved or quartered lengthwise, seeded if necessary, and cut into 3/4-inch pieces (about 2 cups)
  
  


• 
  
  3 oz. feta, cut into 1/2-inch cubes (about 3/4 cup)
  
  


• 
  
  1/4 cup fresh basil leaves, torn
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  1 Tbs. fresh lemon juice
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Put the arugula, tomatoes, watermelon, cucumber, feta, and basil in a large bowl.

In a small bowl, whisk together the olive oil, lemon juice, 1/4 tsp. salt, and 1/4 tsp. pepper. Drizzle the dressing over the salad and toss gently to coat.

Cucumber & Feta Toss with Mint & Dill

• 
  
  2 medium seedless English cucumbers (about 1-1/2 lb.)
  
  


• 
  
  4 oz. feta, crumbled (scant 1 cup)
  
  


• 
  
  One-half medium sweet onion (such as Vidalia, Maui, or Walla Walla), sliced lengthwise as thinly as possible
  
  


• 
  
  1/4 cup chopped fresh mint
  
  


• 
  
  1/4 cup chopped fresh dill
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  2 Tbs. fresh lemon juice
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  Mint leaves for garnish (optional)
  
  

Trim the ends of the cucumbers. With a vegetable peeler, peel them in 1/2-inch intervals, leaving 1/2-inch strips of peel intact. Halve the cucumbers lengthwise, scoop out and discard the core, and then cut them into 3/4-inch dice.

In a large bowl, combine the cucumbers, feta, onion, mint, and dill.

In a small bowl, whisk the olive oil and lemon juice and season to taste with salt and pepper. Gently toss the dressing with the cucumber mixture. Season to taste with salt and pepper, garnish with the mint leaves (if using), and serve.

Creamy Feta and Caramelized Leek Börek

Börek is a Turkish pastry, made with either filo or yufka pastry, then stuffed with various fillings, such as cheese, vegetable or meat. It can be a perfect snack, a light lunch or a main course.

• 
  
  3 leeks, white and pale green parts, finely sliced
  
  


• 
  
  2 garlic cloves, minced
  
  


• 
  
  1/2 tsp. granulated sugar
  
  


• 
  
  2 Tbs. olive oil
  
  


• 
  
  1 Tbs. unsalted butter
  
  


• 
  
  3/4 cup chicken broth
  
  


• 
  
  1 bay leaf
  
  


• 
  
  Sea salt and freshly ground pepper
  
  


• 
  
  7 oz. feta, crumbled
  
  


• 
  
  2 Tbs. finely chopped fresh oregano
  
  


• 
  
  8 sheets frozen filo dough, thawed
  
  


• 
  
  melted butter, for brushing
  
  


• 
  
  2 Tbs. hemp, poppy and/or black sesame seeds
  
  

Preheat the oven to 400°F.

Sauté the leeks, garlic and sugar in the olive oil and butter in a skillet over medium heat for 4-5 minutes, stirring constantly. Add the stock and bay leaf, and season. Cook until the leeks are very tender, about 10 minutes. Remove the bay leaf and cool. Transfer the mixture to a bowl and combine with the cheese and oregano.

Spread a sheet of filo on the work surface, and cut lengthwise into thirds. Keep the remaining filo covered with a damp kitchen towel. Each strip will make 1 börek.

Brush a filo strip with melted butter and place a tablespoon of filling across the corner of one end. Fold this corner up and over to form a triangle and enclose the filling. Fold over again, and continue until you have a triangular pastry parcel. Repeat with remaining filo and filling.

Arrange the böreks on a baking sheet. Brush with more melted butter and sprinkle with the seeds. Bake for 20 minutes, until golden brown.

Creamy Feta and Caramelized Leek Börek

Börek is a Turkish pastry, made with either filo or yufka pastry, then stuffed with various fillings, such as cheese, vegetable or meat. It can be a perfect snack, a light lunch or a main course.

• 
  
  3 leeks, white and pale green parts, finely sliced
  
  


• 
  
  2 garlic cloves, minced
  
  


• 
  
  1/2 tsp. granulated sugar
  
  


• 
  
  2 Tbs. olive oil
  
  


• 
  
  1 Tbs. unsalted butter
  
  


• 
  
  3/4 cup chicken broth
  
  


• 
  
  1 bay leaf
  
  


• 
  
  Sea salt and freshly ground pepper
  
  


• 
  
  7 oz. feta, crumbled
  
  


• 
  
  2 Tbs. finely chopped fresh oregano
  
  


• 
  
  8 sheets frozen filo dough, thawed
  
  


• 
  
  melted butter, for brushing
  
  


• 
  
  2 Tbs. hemp, poppy and/or black sesame seeds
  
  

Preheat the oven to 400°F.

Sauté the leeks, garlic and sugar in the olive oil and butter in a skillet over medium heat for 4-5 minutes, stirring constantly. Add the stock and bay leaf, and season. Cook until the leeks are very tender, about 10 minutes. Remove the bay leaf and cool. Transfer the mixture to a bowl and combine with the cheese and oregano.

Spread a sheet of filo on the work surface, and cut lengthwise into thirds. Keep the remaining filo covered with a damp kitchen towel. Each strip will make 1 börek.

Brush a filo strip with melted butter and place a tablespoon of filling across the corner of one end. Fold this corner up and over to form a triangle and enclose the filling. Fold over again, and continue until you have a triangular pastry parcel. Repeat with remaining filo and filling.

Arrange the böreks on a baking sheet. Brush with more melted butter and sprinkle with the seeds. Bake for 20 minutes, until golden brown.

Roasted Red Pepper and Feta Dip

Charred bell peppers make a velvety base for the Mediterranean flavors of feta, dill and garlic in this tasty, good-for-you dip. Serve it with whole-grain pita wedges or toasted baguette slices brushed with olive oil and rubbed with garlic.

• 
  
  3 medium red bell peppers
  
  


• 
  
  1 medium clove garlic
  
  


• 
  
  Fine sea salt
  
  


• 
  
  1/2 cup crumbled feta (about 3 oz.)
  
  


• 
  
  2 Tbs. plain dry breadcrumbs
  
  


• 
  
  2 Tbs. fresh lemon juice
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  3 Tbs. chopped fresh dill
  
  

Position a rack 5 to 6 inches from the broiler element and heat the broiler on high. Put the peppers on a heavy-duty rimmed baking sheet and broil, turning every 5 minutes, until the skin is charred all around and the peppers have softened, about 20 minutes. Put the peppers in a large bowl, cover tightly with plastic wrap, and let sit until cool enough to handle. Remove the skins, seeds, and stems.


Peel and mince the garlic clove. With the side of a chef’s knife, mash the garlic and 1/4 tsp. salt together to form a paste.


Put the peppers, feta, breadcrumbs, lemon juice, and olive oil in a food processor and process until smooth. Transfer to a bowl and stir in the garlic paste and dill. Season to taste with salt and serve.

Watermelon, Heirloom Tomato and Feta Salad

Watermelon might seem like an unexpected match for the tomatoes and cheese in this salad, but the fruit’s sweetness complements the salty, creamy notes in the feta. For a pretty presentation, thinly slice the tomatoes, feta, and watermelon and arrange them in layers, or make the slices bite-size and skewer them for an appetizer.

• 
  
  2 large yellow tomatoes (about 1-1/4 pounds), cored and cut into 3/4-inch pieces 
  
  


• 
  
  1 lb. seedless watermelon, trimmed of rind and cut into 3/4-inch pieces
  
  


• 
  
  2 Tbs. chopped fresh mint
  
  


• 
  
  6 Tbs. extra-virgin olive oil
  
  


• 
  
  1-1/2 Tbs. red-wine vinegar
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/4 tsp. crushed red pepper flakes
  
  


• 
  
  8 oz. feta, cut into 3/4-inch pieces
  
  


• 
  
  Coarse sea salt (optional)
  
  

Combine the tomatoes, watermelon, and mint in a large serving bowl. In a small bowl, whisk together the oil, vinegar, 1 tsp. salt, and the red pepper flakes. Pour over the tomato mixture and toss well. Let the mixture sit for 15 minutes at room temperature. Fold in the feta and toss well.

Serve, sprinkled lightly with the coarse sea salt, if using (use about 1/2 tsp. - it adds a bit of texture); this salad can sit for 1 to 2 hours at room temperature.

Tomato and Watermelon Salad with Feta

Made with some of summer’s juiciest fruits and vegetables, this vibrant salad is as refreshing as it is nutritious. For the prettiest presentation, use tomatoes of various colors and shapes.

• 
  
  2 oz. lightly packed baby arugula (about 2 cups)
  
  


• 
  
  2 cups cherry tomatoes, halved
  
  


• 
  
  1-1/2 cups large-diced seedless watermelon
  
  


• 
  
  1 medium or 3 mini unwaxed cucumbers, halved or quartered lengthwise, seeded if necessary, and cut into 3/4-inch pieces (about 2 cups)
  
  


• 
  
  3 oz. feta, cut into 1/2-inch cubes (about 3/4 cup)
  
  


• 
  
  1/4 cup fresh basil leaves, torn
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  1 Tbs. fresh lemon juice
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Put the arugula, tomatoes, watermelon, cucumber, feta, and basil in a large bowl.

In a small bowl, whisk together the olive oil, lemon juice, 1/4 tsp. salt, and 1/4 tsp. pepper. Drizzle the dressing over the salad and toss gently to coat.

Roasted Red Pepper and Feta Dip

Charred bell peppers make a velvety base for the Mediterranean flavors of feta, dill and garlic in this tasty, good-for-you dip. Serve it with whole-grain pita wedges or toasted baguette slices brushed with olive oil and rubbed with garlic.

• 
  
  3 medium red bell peppers
  
  


• 
  
  1 medium clove garlic
  
  


• 
  
  Fine sea salt
  
  


• 
  
  1/2 cup crumbled feta (about 3 oz.)
  
  


• 
  
  2 Tbs. plain dry breadcrumbs
  
  


• 
  
  2 Tbs. fresh lemon juice
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  3 Tbs. chopped fresh dill
  
  

Position a rack 5 to 6 inches from the broiler element and heat the broiler on high. Put the peppers on a heavy-duty rimmed baking sheet and broil, turning every 5 minutes, until the skin is charred all around and the peppers have softened, about 20 minutes. Put the peppers in a large bowl, cover tightly with plastic wrap, and let sit until cool enough to handle. Remove the skins, seeds, and stems.


Peel and mince the garlic clove. With the side of a chef’s knife, mash the garlic and 1/4 tsp. salt together to form a paste.


Put the peppers, feta, breadcrumbs, lemon juice, and olive oil in a food processor and process until smooth. Transfer to a bowl and stir in the garlic paste and dill. Season to taste with salt and serve.

Cucumber & Feta Toss with Mint & Dill

• 
  
  2 medium seedless English cucumbers (about 1-1/2 lb.)
  
  


• 
  
  4 oz. feta, crumbled (scant 1 cup)
  
  


• 
  
  One-half medium sweet onion (such as Vidalia, Maui, or Walla Walla), sliced lengthwise as thinly as possible
  
  


• 
  
  1/4 cup chopped fresh mint
  
  


• 
  
  1/4 cup chopped fresh dill
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  2 Tbs. fresh lemon juice
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  Mint leaves for garnish (optional)
  
  

Trim the ends of the cucumbers. With a vegetable peeler, peel them in 1/2-inch intervals, leaving 1/2-inch strips of peel intact. Halve the cucumbers lengthwise, scoop out and discard the core, and then cut them into 3/4-inch dice.

In a large bowl, combine the cucumbers, feta, onion, mint, and dill.

In a small bowl, whisk the olive oil and lemon juice and season to taste with salt and pepper. Gently toss the dressing with the cucumber mixture. Season to taste with salt and pepper, garnish with the mint leaves (if using), and serve.

Jícama, Radish, and Pickled Shallot Salad with Feta

Bright, zesty, and refreshing, this crunchy salad can be served over tacos, alongside black beans and rice, or eaten all on its own.

• 
  
  2 small shallots, cut in half crosswise and then thinly sliced lengthwise
  
  


• 
  
  3 Tbs. red wine vinegar
  
  


• 
  
  Kosher salt
  
  


• 
  
  5 medium radishes, trimmed, quartered lengthwise and then cut crosswise into 1/4-inch slices
  
  


• 
  
  1 medium jícama (about 1 lb), peeled and cut into 1/2-inch dice
  
  


• 
  
  1/4 cup chopped fresh cilantro, plus 1 Tbs. cilantro leaves
  
  


• 
  
  2 Tbs. fresh lime juice
  
  


• 
  
  1 tsp. honey
  
  


• 
  
  1/4 tsp. finely grated lime zest
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  Pinch of cayenne
  
  


• 
  
  2 Tbs. grapeseed oil
  
  


• 
  
  1/2 cup crumbled feta
  
  

In a small bowl, combine the shallots with the red wine vinegar and 1/4 tsp. salt; let sit until the shallots have mellowed and turned a light pink, about 15 minutes. Strain the shallots and discard the liquid.


In a medium bowl, toss the shallots, radishes, jícama, cilantro, and a pinch of salt.


In a small bowl, whisk the lime juice, honey, lime zest, 1/4 tsp. salt, a few grinds of black pepper, and a pinch of cayenne. Gradually whisk in the grapeseed oil.


Toss the dressing with the vegetables. Fold in the feta and season to taste with salt and pepper.

Jícama, Radish, and Pickled Shallot Salad with Feta

Bright, zesty, and refreshing, this crunchy salad can be served over tacos, alongside black beans and rice, or eaten all on its own.

• 
  
  2 small shallots, cut in half crosswise and then thinly sliced lengthwise
  
  


• 
  
  3 Tbs. red wine vinegar
  
  


• 
  
  Kosher salt
  
  


• 
  
  5 medium radishes, trimmed, quartered lengthwise and then cut crosswise into 1/4-inch slices
  
  


• 
  
  1 medium jícama (about 1 lb), peeled and cut into 1/2-inch dice
  
  


• 
  
  1/4 cup chopped fresh cilantro, plus 1 Tbs. cilantro leaves
  
  


• 
  
  2 Tbs. fresh lime juice
  
  


• 
  
  1 tsp. honey
  
  


• 
  
  1/4 tsp. finely grated lime zest
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  Pinch of cayenne
  
  


• 
  
  2 Tbs. grapeseed oil
  
  


• 
  
  1/2 cup crumbled feta
  
  

In a small bowl, combine the shallots with the red wine vinegar and 1/4 tsp. salt; let sit until the shallots have mellowed and turned a light pink, about 15 minutes. Strain the shallots and discard the liquid.


In a medium bowl, toss the shallots, radishes, jícama, cilantro, and a pinch of salt.


In a small bowl, whisk the lime juice, honey, lime zest, 1/4 tsp. salt, a few grinds of black pepper, and a pinch of cayenne. Gradually whisk in the grapeseed oil.


Toss the dressing with the vegetables. Fold in the feta and season to taste with salt and pepper.

Greek Spinach & Feta Pie (Spanakopita)

Spanakopita can also be made with other greens, such as dandelion or chard, in place of spinach. You can use 1 lb. frozen chopped spinach instead of fresh. Thaw the spinach overnight or in a colander under warm running water. Squeeze out the liquid and skip the pan-wilting step.

For the filling:

• 
  
  2 lb. fresh spinach, washed, dried, trimmed, and coarsely chopped
  
  


• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  1 bunch scallions (about 3 oz. or 10 small), white and light-green parts only, trimmed and finely chopped
  
  


• 
  
  2 cups crumbled feta cheese (10 oz.)
  
  


• 
  
  1/2 cup finely grated Greek kefalotyri cheese or Parmigiano-Reggiano
  
  


• 
  
  2 large eggs, lightly beaten
  
  


• 
  
  1/2 cup finely chopped fresh dill
  
  


• 
  
  1/3 cup finely chopped fresh flat-leaf parsley
  
  


• 
  
  1/4 tsp. freshly grated nutmeg
  
  


• 
  
  Kosher or fine sea salt
  
  

For the assembly:

• 
  
  1/3 cup extra-virgin olive oil for brushing; more as needed
  
  


• 
  
  Eighteen 9x14-inch sheets frozen phyllo dough (I use Athens brand), thawed and at room temperature
  
  


• 
  
  2 tsp. whole milk
  
  

Tip:

Phyllo dries out very fast and becomes brittle when exposed to the air. Check out our test kitchen tips for working with it.

Position a rack in the center of the oven and heat the oven to 375°F.

Make the filling: Heat a 10-inch straight-sided saute pan over medium-high heat. Add a few large handfuls of the spinach and cook, tossing gently with tongs. As the spinach starts to wilt, add the rest a few handfuls at a time. Cook until all the spinach is wilted and bright green, about 4 minutes. With a slotted spoon, transfer the spinach to a colander set in a sink. Let cool slightly and squeeze with your hands to extract as much of the remaining liquid as you can.

Wipe the pan dry with a paper towel. Heat the oil in the pan over medium heat. Add the scallions and cook until soft and fragrant, about 4 minutes. Stir in the spinach, turn off the heat, and let cool for 5 minutes. Then stir in the cheeses, eggs, dill, parsley, nutmeg, and 1/2 tsp. salt and mix thoroughly.

Assemble the pie: With a pastry brush, lightly coat the bottom and sides of a 9x13x2-inch baking pan with some of the oil. Working quickly, lightly oil one side of a phyllo sheet and lay it in the pan oiled side up and off center so that it partially covers the bottom and reaches halfway up one long side of the pan (the edge on the bottom of the pan will be about 1 inch from the side). Lightly oil the top of another phyllo sheet and lay it oiled side up and off center so it reaches halfway up the other long side of the pan. (If your pan has sloped sides, the sheets may be slightly longer than the bottom of the pan; if so, let the excess go up one short side of the pan and then alternate with subsequent sheets.) Repeat this pattern with 4 more phyllo sheets.

Next, lightly oil the tops of 3 phyllo sheets and layer them oiled side up and centered in the pan. Spread the filling evenly over the last layer.

Repeat the oiling and layering of the remaining 9 phyllo sheets over the filling in the same way you layered the previous 9. With the oiled bristles of the pastry brush, push the edges of the phyllo down around the sides of the pan to enclose the filling completely.

With a sharp knife, score the top phyllo layer into 24 rectangles, being careful not to cut all the way through to the filling. Using the same pastry brush, brush the milk along all the score marks (this will keep the phyllo from flaking up along the edges of the squares). Bake the spanakopita until the top crust is golden brown, 35 to 45 minutes. Let cool until just warm. Cut out the rectangles carefully along the score marks and serve.

Village-Style Greek Salad with Chicken & Lemon-Mint Vinaigrette

“Village-style” salads, called horiatiki in Greece, usually omit the lettuce and leave the other ingredients in rough chunks.

• 
  
  One-half medium red onion, thinly sliced (about 1 cup)
  
  


• 
  
  1-1/2 lb. chicken tenders
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/3 cup plus 2 tsp. extra-virgin olive oil
  
  


• 
  
  1/3 cup chopped fresh mint
  
  


• 
  
  2 Tbs. fresh lemon juice
  
  


• 
  
  1 medium clove garlic, minced
  
  


• 
  
  1/2 tsp. finely grated lemon zest
  
  


• 
  
  12 oz. feta, cut into 1/2-inch cubes (2-3/4 cups)
  
  


• 
  
  2 cups cherry tomatoes, washed and halved
  
  


• 
  
  1 large cucumber, peeled, seeded, and cut into 1/2-inch chunks
  
  


• 
  
  2/3 cup pitted Kalamata olives, halved
  
  

Put the sliced onion in a small bowl and add enough cold water to cover.

Trim off any exposed tendon ends from the wide tips of the tenders, if necessary. Season the tenders with 3/4 tsp. salt and 1/2 tsp. pepper. Heat 2 tsp. of the oil in a 12-inch nonstick skillet over medium-high heat until hot. Cook the tenders until well browned on both sides and just cooked through, about 3 minutes per side. Transfer the chicken to a cutting board and let rest while you make the dressing.

In a large bowl, combine the mint, lemon juice, garlic, lemon zest, and 1/4 tsp. each salt and pepper. Slowly whisk in the remaining 1/3 cup oil. Set aside 2 Tbs. of the vinaigrette in a small bowl.

Drain the onions and press them gently to remove any excess water. Add the onions to the large bowl of vinaigrette, along with the feta, tomatoes, cucumber, and olives. Slice the chicken crosswise into 1/2-inch pieces and add it to the salad. Toss everything to coat. Divide the salad among four serving plates, drizzle with the reserved vinaigrette, and serve immediately.

Lamb-and-Feta Stuffed Cabbage

These stuffed cabbage rolls (known as lahanodolmades in Greece) are slow-simmered in a slightly sweet, ouzo-infused tomato sauce. Use only short-grain rice in the filling; long-grain rice takes too long to soften.

• 
  
  1 large head green cabbage (about 3 lb.), outer leaves discarded, cored
  
  


• 
  
  1 lb. ground lamb
  
  


• 
  
  1 large yellow onion, finely chopped
  
  


• 
  
  1 large egg
  
  


• 
  
  4 oz. (1 cup) crumbled feta
  
  


• 
  
  1/2 cup short-grain rice, such as Arborio
  
  


• 
  
  1/4 cup finely chopped fresh flat-leaf parsley
  
  


• 
  
  1 Tbs. finely chopped fresh oregano
  
  


• 
  
  1 Tbs. fresh lemon juice
  
  


• 
  
  1 tsp. ground cumin
  
  


• 
  
  1/2 tsp. fennel seeds, crushed
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/4 cup olive oil
  
  


• 
  
  1 15-oz. can crushed tomatoes (about 2 cups)
  
  


• 
  
  1 cup lower-salt chicken broth
  
  


• 
  
  1/3 cup ouzo or sambuca
  
  

Fill a tall, 8-quart (or larger) pot with enough water to submerge the whole cabbage and bring to a boil over high heat. Boil the cabbage until the outer leaves are bright green and start to pull away, about 4 minutes. Carefully pull them off with tongs and lay them on a baking sheet lined with a kitchen towel. Continue boiling the cabbage and removing its leaves in layers as they soften until the entire cabbage is cooked, 15 to 20 minutes total. Let cool.

In a large bowl, use your hands to combine the lamb, onion, egg, feta, rice, parsley, oregano, lemon juice, cumin, fennel, 2-1/2 tsp. salt, and 1ƒ tsp. pepper.

With a paring knife, remove the hard ribs from the cabbage leaves. Cut the larger leaves in half lengthwise.

 Coat the bottom of an 8- to 9-quart Dutch oven with the olive oil. Arrange several cabbage leaves on a work surface so they run lengthwise away from you. Working with one leaf, put about 1-1/2 Tbs. of the lamb mixture on the end closest to you. Fold the long sides in toward the lamb, and then roll away from you to enclose the meat. Put the roll in the pot, seam side down. Repeat with the remaining cabbage and filling, arranging the rolls in a snug single layer (if necessary, add a loosely packed second layer).

Combine the tomatoes, broth, and ouzo in a medium bowl and pour the mixture over the rolls. Bring to a boil over medium heat. Reduce to a gentle simmer, cover, and cook, shaking the pot occasionally so the rolls don’t stick, until the rice in the filling is completely tender, 60ƒ to 90 minutes.

Roasted Red Pepper and Feta Dip

Charred bell peppers make a velvety base for the Mediterranean flavors of feta, dill and garlic in this tasty, good-for-you dip. Serve it with whole-grain pita wedges or toasted baguette slices brushed with olive oil and rubbed with garlic.

• 
  
  3 medium red bell peppers
  
  


• 
  
  1 medium clove garlic
  
  


• 
  
  Fine sea salt
  
  


• 
  
  1/2 cup crumbled feta (about 3 oz.)
  
  


• 
  
  2 Tbs. plain dry breadcrumbs
  
  


• 
  
  2 Tbs. fresh lemon juice
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  3 Tbs. chopped fresh dill
  
  

Position a rack 5 to 6 inches from the broiler element and heat the broiler on high. Put the peppers on a heavy-duty rimmed baking sheet and broil, turning every 5 minutes, until the skin is charred all around and the peppers have softened, about 20 minutes. Put the peppers in a large bowl, cover tightly with plastic wrap, and let sit until cool enough to handle. Remove the skins, seeds, and stems.


Peel and mince the garlic clove. With the side of a chef’s knife, mash the garlic and 1/4 tsp. salt together to form a paste.


Put the peppers, feta, breadcrumbs, lemon juice, and olive oil in a food processor and process until smooth. Transfer to a bowl and stir in the garlic paste and dill. Season to taste with salt and serve.

Jícama, Radish, and Pickled Shallot Salad with Feta

Bright, zesty, and refreshing, this crunchy salad can be served over tacos, alongside black beans and rice, or eaten all on its own.

• 
  
  2 small shallots, cut in half crosswise and then thinly sliced lengthwise
  
  


• 
  
  3 Tbs. red wine vinegar
  
  


• 
  
  Kosher salt
  
  


• 
  
  5 medium radishes, trimmed, quartered lengthwise and then cut crosswise into 1/4-inch slices
  
  


• 
  
  1 medium jícama (about 1 lb), peeled and cut into 1/2-inch dice
  
  


• 
  
  1/4 cup chopped fresh cilantro, plus 1 Tbs. cilantro leaves
  
  


• 
  
  2 Tbs. fresh lime juice
  
  


• 
  
  1 tsp. honey
  
  


• 
  
  1/4 tsp. finely grated lime zest
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  Pinch of cayenne
  
  


• 
  
  2 Tbs. grapeseed oil
  
  


• 
  
  1/2 cup crumbled feta
  
  

In a small bowl, combine the shallots with the red wine vinegar and 1/4 tsp. salt; let sit until the shallots have mellowed and turned a light pink, about 15 minutes. Strain the shallots and discard the liquid.


In a medium bowl, toss the shallots, radishes, jícama, cilantro, and a pinch of salt.


In a small bowl, whisk the lime juice, honey, lime zest, 1/4 tsp. salt, a few grinds of black pepper, and a pinch of cayenne. Gradually whisk in the grapeseed oil.


Toss the dressing with the vegetables. Fold in the feta and season to taste with salt and pepper.

Tomato and Watermelon Salad with Feta

Made with some of summer’s juiciest fruits and vegetables, this vibrant salad is as refreshing as it is nutritious. For the prettiest presentation, use tomatoes of various colors and shapes.

• 
  
  2 oz. lightly packed baby arugula (about 2 cups)
  
  


• 
  
  2 cups cherry tomatoes, halved
  
  


• 
  
  1-1/2 cups large-diced seedless watermelon
  
  


• 
  
  1 medium or 3 mini unwaxed cucumbers, halved or quartered lengthwise, seeded if necessary, and cut into 3/4-inch pieces (about 2 cups)
  
  


• 
  
  3 oz. feta, cut into 1/2-inch cubes (about 3/4 cup)
  
  


• 
  
  1/4 cup fresh basil leaves, torn
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  1 Tbs. fresh lemon juice
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Put the arugula, tomatoes, watermelon, cucumber, feta, and basil in a large bowl.

In a small bowl, whisk together the olive oil, lemon juice, 1/4 tsp. salt, and 1/4 tsp. pepper. Drizzle the dressing over the salad and toss gently to coat.