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.

Slow-Roasted Leg of Lamb with Mint and Lemon

For a weekend spring dinner that yields plenty of leftovers for the week, try a whole leg of lamb. The lamb is rubbed with mint, lemon, and garlic and then roasted until juicy and tender.
When buying, if you can, choose young lamb, which is tender, with a mild flavor. Look
for firm, finely grained, pale- to dark-pink meat. The layer of fat
should be smooth and white, and any cut bone should be porous, moist,
and red. See the ingredient tip for more on what to ask your butcher when you buy this cut.Watch our video on carving a leg of lamb into perfect, tender slices.

• 
  
  1 bone-in leg of lamb, 6 to 9 lb.
  
  


• 
  
  1 cup coarsely chopped fresh mint, plus 1/2 cup small fresh mint leaves
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  3 cloves garlic, minced
  
  


• 
  
  2 Tbs. fresh lemon juice
  
  


• 
  
  2 tsp. finely grated lemon zest (from 1 lemon)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 cup dry white wine
  
  


• 
  
  1-1/2 cups lower-salt chicken broth
  
  

Tip:

A whole (or long) leg of lamb has the sirloin attached and weighs from 6 to 9 pounds. It yields a range of meat, from tender and marbled to firmer and leaner. Ask your butcher not to break the shank bone but to simply cut the tendons that hold the meat to the bone; this will allow the meat to shrink from the bone while roasting. Also, ask him to give you the pelvic bone (it will lend great flavor to the sauce) and to tie the meat to form a compact shape. This will make roasting and carving easier.

Put the lamb in a 4-quart, 15x10-inch glass baking dish. In a small bowl, mix the chopped mint, olive oil, garlic, lemon juice, lemon zest, 2 tsp. salt, and a few grinds of pepper. Spread the mixture over the lamb and turn to coat. Cover with plastic and refrigerate for 8 hours or overnight, turning once.


Remove the lamb from the refrigerator 1 hour before cooking. Put it on a V-rack in a 13x16-inch flameproof roasting pan. Cover the shank bone with foil. Add the reserved pelvic bone and 1 cup of water to the pan.


Position a rack in the lower third of the oven and heat the oven to 450°F.


Put the lamb in the oven and lower the heat to 350°F. Roast until an instant-read thermometer inserted in the thickest part of the leg, away from the bone, reads 135°F to 140°F for medium rare, 1-1/2 to 2 hours.


Transfer the lamb to a warm platter and cover with aluminum foil. Let rest for at least 15 minutes.


Meanwhile, skim the fat from the top of the pan juices and then set the roasting pan over two burners on medium heat. Add the wine, and with a wooden spoon, scrape up all the browned bits. Bring to a boil and cook until the liquid has reduced to about 1/4 cup. Add the broth, return to a boil, and reduce the liquid again to about 1 cup. Season to taste with salt and pepper, strain into a sauceboat, and stir in the mint leaves. Carve the lamb and serve with the sauce.


Wrap the leftover lamb and store the sauce in an airtight container. Refrigerate for up to 4 days or freeze for up to 3 months.

Grilled Eggplant Rolls with Feta and Olives

Luscious grilled eggplant slices filled with tangy feta, briny olives, and fresh herbs make an elegant yet easy summer starter or light dinner.

• 
  
  1 large eggplant, trimmed and sliced lengthwise into 6 1/2-inch-thick slices
  
  


• 
  
  Extra-virgin olive oil, for brushing
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/2 cup crumbled feta
  
  


• 
  
  2 Tbs. chopped pitted Kalamata olives
  
  


• 
  
  2 Tbs. chopped mixed fresh herbs (such as chives, parsley, and basil); more for garnish
  
  

Prepare a medium-hot (425°F to 450°F) gas or charcoal grill fire. Brush the eggplant slices with oil and season with salt and pepper.

Grill the eggplant until grill marks form on one side, about 3 minutes. Flip the slices and continue to grill until the eggplant is tender, about 2 minutes more.

In a small bowl, combine the feta, olives, and herbs.

Spread the eggplant slices on a work surface. Put 1 heaping Tbs. of the feta mixture at the wider end of each slice and then tightly roll up. Arrange the rolls seam side down on a platter and finish with a little oil, pepper, and more chopped herbs.

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.

Grilled Eggplant Rolls with Feta and Olives

Luscious grilled eggplant slices filled with tangy feta, briny olives, and fresh herbs make an elegant yet easy summer starter or light dinner.

• 
  
  1 large eggplant, trimmed and sliced lengthwise into 6 1/2-inch-thick slices
  
  


• 
  
  Extra-virgin olive oil, for brushing
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/2 cup crumbled feta
  
  


• 
  
  2 Tbs. chopped pitted Kalamata olives
  
  


• 
  
  2 Tbs. chopped mixed fresh herbs (such as chives, parsley, and basil); more for garnish
  
  

Prepare a medium-hot (425°F to 450°F) gas or charcoal grill fire. Brush the eggplant slices with oil and season with salt and pepper.

Grill the eggplant until grill marks form on one side, about 3 minutes. Flip the slices and continue to grill until the eggplant is tender, about 2 minutes more.

In a small bowl, combine the feta, olives, and herbs.

Spread the eggplant slices on a work surface. Put 1 heaping Tbs. of the feta mixture at the wider end of each slice and then tightly roll up. Arrange the rolls seam side down on a platter and finish with a little oil, pepper, and more chopped herbs.

Greek-Spiced Lamb Meatballs in Tomato Sauce

Spice up fresh tomato sauce and you have a rich gravy in which to simmer fragrant lamb meatballs. Garnish with tangy feta and serve with a Greek salad and rice or pitas.

For the meatballs:

• 
  
  Nonstick cooking spray
  
  


• 
  
  1 cup fresh breadcrumbs, preferably sourdough
  
  


• 
  
  1/4 cup low-fat milk
  
  


• 
  
  3/4 lb. ground lamb, preferably shoulder meat
  
  


• 
  
  1 large egg, lightly beaten
  
  


• 
  
  2 Tbs. minced red onion
  
  


• 
  
  1 Tbs. minced fresh flat-leaf parsley
  
  


• 
  
  2 tsp. minced fresh oregano
  
  


• 
  
  1 tsp. minced garlic
  
  


• 
  
  1/2 tsp. dried mint
  
  


• 
  
  1/4 tsp. ground cinnamon
  
  


• 
  
  1/4 tsp. sweet paprika, preferably Hungarian
  
  


• 
  
  1/4 tsp. ground allspice
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

For the sauce:

• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1 cup finely chopped red onion
  
  


• 
  
  2 tsp. finely chopped fresh oregano
  
  


• 
  
  1 fresh bay leaf
  
  


• 
  
  1 3-inch cinnamon stick
  
  


• 
  
  1/2 tsp. ground allspice
  
  


• 
  
  1/2 cup dry red wine
  
  


• 
  
  2 cups Fresh Tomato Sauce 
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


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

Make the meatballs:

Heat the oven to 400°F and lightly coat a rimmed baking sheet with cooking spray. In a small bowl, combine the breadcrumbs and milk; let sit until the bread absorbs the milk, about 10 minutes.

Put the lamb in a medium bowl. Squeeze the excess milk out of the breadcrumbs and add them to the lamb. Add the egg, onion, parsley, oregano, garlic, mint, cinnamon, paprika, allspice, 1/2 tsp. salt, and a few grinds of pepper. With your hands or a rubber spatula, gently work the mixture together until thoroughly combined. Moisten your hands with cold water and shape the mixture into 16 balls (about the size of golf balls); arrange them on the baking sheet.

Bake the meatballs until cooked through and browned on top, 20 to 25 minutes.

Make the sauce:

Heat the oil in a large heavy-based saucepan over medium-low heat. Add the onion and cook, stirring frequently, until softened, about 8 minutes. Stir in the oregano, bay leaf, cinnamon stick, and allspice. Raise the heat to medium high and add the wine. Simmer for a minute or two until slightly reduced and then add the tomato sauce and 1/2 cup water. Bring the sauce to a boil and reduce the heat to medium low. Let the sauce cook at a gentle simmer, stirring occasionally, for 30 minutes. Add more water if it seems too thick.

Add the baked meatballs to the sauce, turning to coat them. Cover the pan partially and cook until the meatballs are heated through, about 5 minutes. Discard the bay leaf and cinnamon stick and season to taste with salt and pepper. Serve the meatballs and sauce sprinkled with the feta.

Cucumber-Yogurt Dip (Tzatziki)

Aside from being a great party dip, tzatziki is also delicious served with roasted or grilled meats, or with the lamb meatballs. Chopping the garlic in the salt is a Greek trick that brings out garlic’s punch. Raw garlic, however, becomes acrid rather quickly so to be at its best, tzatziki should be made the day of serving or no more than 24 hours ahead.

• 
  
  Kosher or sea salt
  
  


• 
  
  2 medium cloves garlic
  
  


• 
  
  1-1/2 cups plain whole-milk yogurt, preferably Greek
  
  


• 
  
  3/4 cup peeled, seeded, and finely chopped cucumber
  
  


• 
  
  1 Tbs. red-wine vinegar
  
  


• 
  
  2 tsp. chopped fresh mint
  
  


• 
  
  2 tsp. chopped fresh dill
  
  


• 
  
  2 tsp. extra-virgin olive oil
  
  


• 
  
  Fresh mint leaves for garnish (optional)
  
  

Spread 3/4 tsp. salt on a cutting board. Peel the garlic and finely chop it on top of the salt. Transfer the garlic and salt to a medium bowl and stir in the yogurt.

Put the cucumber in a colander and squeeze as much liquid out of it as you can. Add the cucumber, vinegar, mint, dill, and olive oil to the yogurt mixture. Stir to blend and season to taste with salt. Cover and chill for at least 4 hours before serving. Serve cool, garnished with the mint leaves (if using) and accompanied by fresh pita wedges or toasted pita chips.

Greek Salad Pitas with Olive-Garlic Tapenade

This is the perfect sandwich for a picnic—or for anytime you're craving picnic food. The tapenade is a cinch to make and the salad mixture is portable, so feel free to pack it up; just be sure to put the salad mixture in a container and add it to the pitas just before eating so they don't get soggy.

For the tapenade

• 
  
  1 medium clove garlic
  
  


• 
  
  1/2 cup pitted Kalamata olives
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  1-1/2 tsp. red wine vinegar
  
  

For the sandwich

• 
  
  1-1/2 cups seeded and finely diced English cucumber (about 1/2 medium)
  
  


• 
  
  1-1/4 cups seeded and finely diced Roma tomatoes (about 3 medium)
  
  


• 
  
  3/4 cup crumbled feta
  
  


• 
  
  1/2 cup finely diced radishes (about 4 medium)
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1 Tbs. red wine vinegar
  
  


• 
  
  1 tsp. dried oregano
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  4 medium (6- to 7-inch) whole-wheat pitas, warmed
  
  


• 
  
  4 cups lightly packed baby spinach leaves
  
  

Make the tapenade

Put the garlic in a food processor and process until chopped. Add the olives, olive oil, and vinegar and process until spreadable but not completely smooth.

Assemble the sandwich

In a large bowl, combine the cucumber, tomatoes, feta, and radishes. Add the olive oil, vinegar, oregano, and a few grinds of pepper and toss to combine. Slice the pitas in half and open the pockets. Divide the tapenade among the pitas, spreading it evenly inside each. Stuff each pita half with about 1/2 cup of the spinach and 1/2 cup of the salad mixture and serve.

Pine Nut, Currant & Rice-Stuffed Grape Leaves (Dolmades)

While soaking the currants in water is traditional, soaking them in wine gives them extra punch. You may find a wide variety of leaf sizes in a single jar of grape leaves. If you have any that are very large, use those to line the pan, or trim them to 5x5 inches before stuffing.

• 
  
  1/4 cup dried currants
  
  


• 
  
  1 cup dry white wine
  
  


• 
  
  1/3 cup extra-virgin olive oil
  
  


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


• 
  
  1/2 cup small-diced yellow onion
  
  


• 
  
  1/3 cup pine nuts
  
  


• 
  
  5 medium scallions (white and light-green parts only), thinly sliced
  
  


• 
  
  Finely grated zest from 2 large lemons
  
  


• 
  
  2 medium cloves garlic, minced
  
  


• 
  
  Kosher or sea salt
  
  


• 
  
  2 Tbs. chopped fresh dill (stems reserved)
  
  


• 
  
  2 Tbs. chopped fresh mint (stems reserved)
  
  


• 
  
  30 to 36 bottled grape leaves, plus about 15 more for lining the pan (from one 15-oz. jar)
  
  


• 
  
  1-1/2 Tbs. fresh lemon juice
  
  

In a small bowl, soak the currants in the wine for at least 4 hours but preferably overnight.

Heat the oil in a 10-inch straight-sided saute pan over medium-high heat. Add the rice, onion, pine nuts, scallions, lemon zest, garlic, and 3/4 tsp. salt. Reduce the heat to medium, and cook, stirring, until the onion is softened and fragrant, 3 to 4 minutes. Add the currants with their liquid and 1/2 cup of water. Cook over medium-high heat until most of the liquid has evaporated, about 6 minutes. Transfer the mixture to a bowl and stir in the chopped dill and mint.

Wipe the pan clean and line the bottom and sides with about 15 of the extra grape leaves—choose leaves that are large, torn, or have many holes. Top with half of the reserved dill and mint stems.

On a large cutting board or clean counter, lay out as many grape leaves as you have room for, veined side up. Remove any long stems. Drop a scant tablespoon of the rice mixture onto the bottom center of each leaf and with your fingers, shape the filling into a mound about 2 inches wide and 1 inch tall. Fold the bottom of the leaf up over the filling and then fold in the sides of the leaf to enclose the filling. Using the side of your finger, gently press the filling down toward the bottom fold of the grape leaf, and then tightly roll the filling up in the rest of the leaf, forming a stubby, compact cylinder.

As you fill and roll the leaves, tightly pack them in the pan, seam side down, forming concentric circles. Keep the layer of stuffed leaves as even and flat as you can.

Continue stuffing and packing the leaves until all the stuffing is used. Scatter the remaining dill and mint stems over the stuffed leaves and then cover with the remaining extra grape leaves. Fold over the grape leaves from the sides to completely cover the stuffed grape leaves.

Fill the pan with enough water to barely cover the leaves. Sprinkle the lemon juice on top. Weight down the stuffed leaves with a heavy heatproof plate or a pan partially filled with water. If you're using a plate that's not very heavy, put a 15-oz. can on the plate. Bring to a boil over medium-high heat and then reduce the heat to medium low and simmer for 50 minutes. Carefully remove and taste one stuffed leaf to see if the rice is soft. If not, continue cooking, checking every 10 minutes, until soft. Remove the pan from the heat and let cool at room temperature until warm, about 1 hour.

Remove the plate or pan from the top of the dolmades and carefully pour off the liquid, gently pressing down on the dolmades with a slotted spatula. Cover and chill for at least 1 hour. Serve cool or at room temperature.

Zucchini Fritters (Kolokithakia keftedes)

If you’re making both the fritters and the lamb meatballs, you can strain and reuse the fritter oil to fry the meatballs. Use a metal sieve, as the oil will be hot.

• 
  
  1 lb. zucchini (about 3 medium)
  
  


• 
  
  1 cup finely chopped yellow onion
  
  


• 
  
  2-1/4 oz. (1/2 cup) all-purpose flour
  
  


• 
  
  1/4 cup finely chopped fennel stalks and leaves (save the bulb for another recipe)
  
  


• 
  
  1 Tbs. chopped fresh dill
  
  


• 
  
  1 tsp. baking powder
  
  


• 
  
  1/2 tsp. chopped fresh oregano
  
  


• 
  
  1/8 tsp. freshly grated nutmeg
  
  


• 
  
  Kosher or sea salt and freshly ground black pepper
  
  


• 
  
  1 to 1-1/2 cups olive oil for frying
  
  


• 
  
  1/4 cup grated Greek kefalotyri cheese or Parmigiano-Reggiano
  
  


• 
  
  1/4 cup crumbled feta cheese
  
  

Trim the zucchini and coarsely grate them on a box grater. Put the grated zucchini in a colander and squeeze out as much liquid as possible with your hands.

In a medium bowl, combine the zucchini, onion, flour, fennel, dill, baking powder, oregano, nutmeg, 1/2 tsp. salt, and 1/8 tsp. pepper and mix well. The mixture should be just moist enough to form into patties. For each fritter, press 2 generous Tbs. of the mixture into a patty about 3 inches in diameter and 1/4 inch thick. Arrange them in a single layer on a cookie sheet.

Pour the oil into a 12-inch skillet to a depth of 1/4 inch. Heat the oil over medium-high heat until it begins to ripple and bubbles immediately when the edge of one patty is dipped into it. Using 2 slotted metal spatulas (one to lift a patty and the other to push it off the spatula), add as many patties as will fit in the pan without crowding and fry, flipping once, until golden brown and crisp on both sides, 1 to 3 minutes per side. Transfer the fritters to a paper-towel-lined plate and repeat with another batch, adding more oil as needed.

Arrange the fritters on a platter and sprinkle with both cheeses. Serve warm.

Rustic Eggplant Dip (Melanzanosalata)

Grilling the eggplant adds a wonderful smoky flavor. But broiling or roasting it makes a dip that’s just as delicious.

• 
  
  2 small eggplants (1-1/2 lb. total)
  
  


• 
  
  1 Tbs. plus 1 tsp. extra-virgin olive oil
  
  


• 
  
  1/4 cup seeded and finely diced fresh tomato
  
  


• 
  
  2 Tbs. minced yellow onion
  
  


• 
  
  1-1/2 tsp. chopped fresh flat-leaf parsley
  
  


• 
  
  1 tsp. fresh lemon juice
  
  


• 
  
  1 tsp. red-wine vinegar
  
  


• 
  
  1/2 tsp. chopped fresh oregano or marjoram
  
  


• 
  
  1/2 tsp. chopped fresh thyme
  
  


• 
  
  1/2 tsp. chopped fresh mint
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Prepare a medium gas or charcoal grill fire (charcoal will give a smokier flavor). Prick the eggplants once with the tip of a paring knife to prevent them from swelling and exploding and rub all over with 1 Tbs. of the oil. Grill, covered but turning every few minutes, until the eggplants are very soft inside and the skins are charred, 25 to 30 minutes. Let cool.

Cut the stems off the eggplants and peel away the charred skin; discard the stems and skin. Coarsely chop the flesh and transfer it to a medium bowl. Add the remaining 1 tsp. oil and the tomato, onion, parsley, lemon juice, vinegar, oregano or marjoram, thyme, mint, 1 tsp. salt, and 1/8 tsp. pepper. Mix well. Cover and refrigerate for at least 4 hours before serving. Season to taste with more salt. Serve cool or at room temperature with fresh pita wedges or toasted pita chips.

Grilled Halloumi with Rosemary-Grape-Walnut Relish and Garlic Bread

Halloumi, a goat and sheep’s milk cheese from Cyprus, is perfect for grilling: It softens over the heat but doesn’t melt. This cheese plate, complete with grilled grapes and rustic bread, is an elegant way to start off a special-occasion meal, or it can be the meal itself with a green salad.

• 
  
  1 medium red onion, cut into 3 to 4 thick slices
  
  


• 
  
  2 Tbs. plus 4 tsp. extra-virgin olive oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  12 oz. halloumi cheese, cut into 3/8-inch-thick slabs (or aged provolone, cut into 1/2-inch-thick slices)
  
  


• 
  
  2 large cloves garlic, minced
  
  


• 
  
  1 small loaf ciabatta (about 8 oz.),cut into 1/2-inch-thick slices
  
  


• 
  
  1/2 cup walnuts
  
  


• 
  
  1 tsp. minced fresh rosemary
  
  


• 
  
  1 large bunch seedless black or red grapes (about 1-1/4 lb.)
  
  


• 
  
  2 to 3 tsp. balsamic vinegar
  
  

Prepare a high gas or charcoal grill fire.


Drizzle the onion slices with 2 tsp. of the oil and lightly season them with salt and pepper. Pat the cheese dry and drizzle with 2 tsp. of the oil. In a small bowl, mix the remaining 2 Tbs. of oil, the garlic, and a pinch each of salt and pepper; brush the mixture evenly over one side of the bread slices.


Meanwhile, toast the walnuts in a small skillet over medium heat, stirring frequently, until golden-brown, 4 to 5 minutes. Coarsely chop the walnuts while still hot and transfer them to a medium bowl. Mix in the rosemary.


Put the onion slices and bunch of grapes on the grill grate. Cover and grill, turning once, until the grapes are bursting and the onions are grill marked, about 10 minutes. Transfer the grapes to the bowl with the walnuts, and the onions to a cutting board. Use tongs to simultaneously pull the grapes from their stems and crush them, dropping them into the bowl. Chop the grilled onions and add them to the bowl. Season to taste with the vinegar, salt, and pepper.


Clean and oil the grill grate. Put the bread and cheese on the grate and grill uncovered, turning once, until marked on both sides, 4 to 5 minutes (about 1 minute if using provolone).


Divide the cheese, bread, and relish among 4 plates and serve immediately.

Hummus with Tahini (Xoumas me Taxini)

Greek hummus, a dip that dates back to ancient Greece, is very similar to other Near Eastern versions, such as Lebanese or Turkish hummus, some of which can be a bit spicier.

• 
  
  15-1/2-oz. can chick peas (1-1/2 cups), rinsed and drained
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  2 Tbs. fresh lemon juice; more to taste
  
  


• 
  
  1-1/2 Tbs. tahini (sesame paste)
  
  


• 
  
  2 medium cloves garlic, peeled
  
  


• 
  
  1/2 tsp. ground coriander
  
  


• 
  
  1/2 tsp. ground cumin
  
  


• 
  
  Kosher or sea salt
  
  

Purée the chick peas, olive oil, lemon juice, tahini, garlic, coriander, cumin, 1/2 tsp. salt, and 1/3 cup cold water in a food processor until smooth. Cover and refrigerate at least 4 hours before serving. Season to taste with more lemon juice and salt just before serving. Serve cool or at room temperature accompanied by fresh pita wedges or toasted pita chips.

Toasted Pita Chips

You’ll need to bake the chips in two or more batches. If baking two sheets at a time, swap the sheets’ positions after 5 minutes. If you're not using store-bought pitas, see the recipe for Homemade Greek Pita.

• 
  
  Ten 6- to 7-inch round pocket pita breads
  
  


• 
  
  5 to 6 Tbs. extra-virgin olive oil; more to taste
  
  


• 
  
  Kosher or sea salt
  
  

Position a rack in the center of the oven and heat the oven to 400°F.

Split each pita into two rounds. Lightly brush each round on both sides with olive oil and sprinkle with salt. Cut each round into 8 wedges and arrange in a single layer on rimmed baking sheets. Bake until golden and crisp, about 12 minutes.

Serve warm or at room temperature.

Grilled Eggplant Rolls with Feta and Olives

Luscious grilled eggplant slices filled with tangy feta, briny olives, and fresh herbs make an elegant yet easy summer starter or light dinner.

• 
  
  1 large eggplant, trimmed and sliced lengthwise into 6 1/2-inch-thick slices
  
  


• 
  
  Extra-virgin olive oil, for brushing
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/2 cup crumbled feta
  
  


• 
  
  2 Tbs. chopped pitted Kalamata olives
  
  


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  2 Tbs. chopped mixed fresh herbs (such as chives, parsley, and basil); more for garnish
  
  

Prepare a medium-hot (425°F to 450°F) gas or charcoal grill fire. Brush the eggplant slices with oil and season with salt and pepper.

Grill the eggplant until grill marks form on one side, about 3 minutes. Flip the slices and continue to grill until the eggplant is tender, about 2 minutes more.

In a small bowl, combine the feta, olives, and herbs.

Spread the eggplant slices on a work surface. Put 1 heaping Tbs. of the feta mixture at the wider end of each slice and then tightly roll up. Arrange the rolls seam side down on a platter and finish with a little oil, pepper, and more chopped herbs.

Chopped Tomato & Cucumber Salad with Mint & Feta

This bright salad is a great addition to a large, summer buffet, though it also makes a fine lunch or light dinner accompanied by some warm pita. If serving as a main course, toss in some diced grilled chicken breasts for more substance, if you like.

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  2 pints ripe grape or cherry tomatoes, halved lengthwise
  
  


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  1/2 cup lightly chopped fresh mint
  
  


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  1 Tbs. chopped fresh thyme
  
  


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  2 tsp. kosher salt
  
  


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  1 tsp. freshly ground black pepper; more as needed
  
  


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  1/2 lb. feta cheese, coarsely crumbled (2 cups)
  
  


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  1 lemon, zest finely grated (1 Tbs.) and juiced (1/4 cup)
  
  


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  1 English (seedless) cucumber, cut into 1/2-inch dice (4 cups)
  
  


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  4 scallions (both white and green parts), trimmed and thinly sliced (1/2 cup)
  
  


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  2 cups pitted Kalamata or Gaeta olives, halved
  
  


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  1/3 cup extra-virgin olive oil
  
  

In a medium bowl, toss the tomatoes with 1/4 cup of the mint, 1/2 Tbs. of the thyme, the salt, and 1/2 tsp. of the pepper. In another medium bowl, toss the feta with the lemon zest, the remaining 1/2 tsp. pepper, 1/4 cup mint, and 1/2 Tbs. thyme. Let both sit for at least 15 minutes and up to 1 hour at room temperature.

In a large bowl, toss the cucumber, scallions, and olives with the tomatoes and feta. Combine up to 1 hour ahead; let sit at room temperature. Just before serving, add the olive oil and half of the lemon juice and toss well. Season with pepper and more lemon juice if needed, 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 
  
  


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


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  2 Tbs. chopped fresh mint
  
  


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  6 Tbs. extra-virgin olive oil
  
  


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  1-1/2 Tbs. red-wine vinegar
  
  


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  Kosher salt
  
  


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  1/4 tsp. crushed red pepper flakes
  
  


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  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.

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


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  2 cups cherry tomatoes, halved
  
  


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  1-1/2 cups large-diced seedless watermelon
  
  


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


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


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  1/4 cup fresh basil leaves, torn
  
  


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  1 Tbs. extra-virgin olive oil
  
  


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  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.

Pork Souvlaki Salad with Black Pepper Tzatziki

Souvlaki, a traditional Greek dish of skewered and grilled meat, is often served in pita as a sandwich. Here, it’s reimagined as a fresh, summery main course salad.

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  4 Tbs. extra-virgin olive oil; more for the pan
  
  


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  3 Tbs. red wine vinegar
  
  


• 
  
  3 large cloves garlic, minced
  
  


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  1 tsp. dried oregano
  
  


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  1-1/2 lb. pork tenderloin, cut into 20 rounds (about 1/2 inch thick)
  
  


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  3/4 cup plain Greek yogurt
  
  


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  1/2 English cucumber, peeled, grated, excess liquid squeezed out
  
  


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  1 Tbs. fresh lemon juice; more as needed
  
  


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  Kosher salt and coarsely ground black pepper
  
  


• 
  
  8 cups mixed baby greens
  
  


• 
  
  1 cup grape tomatoes, halved
  
  


• 
  
  1/2 cup crumbled feta
  
  

Prepare a grill for direct grilling over medium-high heat (about 400°F). In a medium bowl, combine 1 Tbs. of the oil, 2 Tbs. of the vinegar, a third of the garlic, and the oregano. Add the pork, toss to coat, and let sit at room temperature for 10 minutes.

Meanwhile, in a small bowl, stir together 1 Tbs. of the oil, the remaining garlic, the yogurt, cucumber, lemon juice, 1/4 tsp. salt, and 1/2 tsp. pepper. Set aside. Thread 5 pieces of pork horizontally onto each of four 12-inch metal skewers or soaked wooden skewers, leaving about 1/2 inch of space between pieces. Season the pork with 1/2 tsp. salt. Grill, turning the skewers occasionally, until the pork is well marked and cooked through, 6 to 8 minutes total.

Meanwhile, in a large bowl, toss the greens, tomatoes, and feta with the remaining 1 Tbs. vinegar, then with 1/4 tsp. salt, 1/8 tsp. pepper, and the remaining 2 Tbs. oil. Arrange the salad on plates or a serving platter. Lay the pork skewers on top, spoon some of the tzatziki over the pork, and serve with the remaining tzatziki on the side.