Summer Vegetable Soup with Dill

Showcase summer's delicious bounty with a chilled buttermilk soup loaded with in-season vegetables and flavored with aromatic dill. This soup makes a great starter for just about anything you're putting on the grill for dinner tonight. If you have sweet, tender farm-fresh corn, use it raw. If your corn is a little starchy, blanch the ears in boiling water before cutting off the kernels.

• 
  
  3 cups buttermilk, chilled and well shaken
  
  


• 
  
  1 cup plain Greek yogurt, chilled
  
  


• 
  
  2 cups seeded medium-diced ripe tomatoes
  
  


• 
  
  2 cups fresh corn kernels
  
  


• 
  
  1/2 cup small-diced fresh fennel, plus chopped fronds if available
  
  


• 
  
  1/2 cup peeled, seeded, and small-diced cucumber
  
  


• 
  
  3 Tbs. finely chopped fresh dill; more for garnish
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Whisk the buttermilk and yogurt in a large bowl. Stir in the tomatoes, corn, fennel, cucumber, dill, 1 tsp. salt, and 1/4 tsp. pepper. Season to taste with more salt and pepper. Serve immediately or cover and refrigerate for up to 24 hours.

Serve the soup in chilled bowls, garnished with dill.

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.

Falafel Sandwich with Tomato-Cucumber Salad

Falafel are usually deep-fried, but pan-searing these chickpea fritters is healthier (and not as messy). Serve them in pita bread, topped with thick yogurt or tahini sauce, if you like.

• 
  
  1 15-oz. can chickpeas, rinsed and drained
  
  


• 
  
  7 Tbs. extra-virgin olive oil
  
  


• 
  
  1 tsp. ground cumin
  
  


• 
  
  1/2 tsp. ground coriander
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 medium yellow onion, diced
  
  


• 
  
  1/2 cup plain fine dry breadcrumbs; more as needed
  
  


• 
  
  1-1/2 cups cherry tomatoes, quartered
  
  


• 
  
  1 medium pickling cucumber or 1/3 English cucumber, halved and sliced 1/4 inch thick
  
  


• 
  
  1 Tbs. fresh lemon juice
  
  


• 
  
  4 pitas, warmed
  
  

Heat the oven to 425°F.

In a food processor, pulse the chickpeas, 2 Tbs. of the oil, the cumin, coriander, 1 tsp. salt, and 1/2 tsp. black pepper into a chunky paste. Add the onion and breadcrumbs and pulse until the mixture tightens up. You should be able to easily form it into a patty—add more breadcrumbs as needed. Gently form the chickpea mixture into twelve 1/2-inch-thick patties.

Heat 2 Tbs. of the oil in a 10-inch nonstick skillet over medium heat until shimmering hot. Add 6 of the patties and cook until nicely browned, about 2 minutes. Flip and cook the other sides until browned, 1 to 2 minutes more. Transfer the patties to a baking sheet. Repeat with 2 Tbs. more oil and the remaining six patties. Bake the patties until heated through, about 5 minutes.

Meanwhile, toss the tomatoes and cucumber with the lemon juice, the remaining 1 Tbs. oil, and salt to taste.

Split the pitas and stuff them with the falafel and tomato-cucumber salad.

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.

Mixed Green Salad with Cucumber, Sesame Seeds, and Ginger-Yogurt Dressing

A vibrant and deliciously different way to use mixed greens.

• 
  
  1-1/2 Tbs. seasoned rice vinegar
  
  


• 
  
  1 Tbs. finely chopped shallot
  
  


• 
  
  2 tsp. freshly grated ginger
  
  


• 
  
  2 tsp. thinly sliced mint leaves
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/3 cup plain low-fat yogurt
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  5 oz. (5 cups) mixed baby greens
  
  


• 
  
  1 small English cucumber, peeled, halved lengthwise, and sliced crosswise into 1/8-inch-thick half-moons
  
  


• 
  
  1-1/2 Tbs. lightly toasted sesame seeds
  
  

In a small bowl, combine the vinegar, shallot, ginger, mint, 1/8 tsp. salt, and a few grinds of pepper. Stir in the yogurt and olive oil.

In a large bowl, season the greens and cucumbers with a pinch of salt and a few grinds of pepper and toss with enough dressing to lightly coat. Toss with the sesame seeds and serve.

Cucumber, Basil, and Peanut Salad

Peeling the cucumbers for this dish (regardless of variety) helps them absorb more flavor. Thai basil provides a slightly sweet, peppery note and a hint of anise, but you can also use Italian basil or mint.

• 
  
  3 Tbs. seasoned rice vinegar
  
  


• 
  
  1 tsp. Asian sesame oil
  
  


• 
  
  1 tsp. fresh lime juice
  
  


• 
  
  1 tsp. fish sauce
  
  


• 
  
  1-1/2 lb. cucumbers, peeled, halved, seeded, and sliced diagonally into 1/4-inch-thick crescents
  
  


• 
  
  1/4 cup torn basil leaves (preferably Thai basil)
  
  


• 
  
  1/4 cup coarsely chopped salted peanuts
  
  

In a large serving bowl, whisk together the vinegar, sesame oil, lime juice, and fish sauce. Add the cucumbers, basil, and peanuts to the vinaigrette, toss, and serve.

Green Gazpacho

To dress up this cold soup, serve it with lumps of cooked lobster, crab, or shrimp.

• 
  
  1-1/2 lb. cucumbers (4 to 5 picklers or 2-1/2 large slicers), peeled, seeded, and cut into 1-inch pieces (to yield 3 cups)
  
  


• 
  
  1 Tbs. kosher salt; more to taste
  
  


• 
  
  1 large yellow pepper
  
  


• 
  
  1 medium ripe avocado
  
  


• 
  
  1 medium sweet onion, cut into 1-inch pieces (2 cups)
  
  


• 
  
  1/4 tsp. freshly ground black pepper; more to taste
  
  


• 
  
  3 oz. fresh crustless Italian country-style bread, cut into 1-inch cubes (2 cups)
  
  


• 
  
  1 tsp. chopped garlic
  
  


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


• 
  
  3 Tbs. coarsely chopped fresh cilantro
  
  


• 
  
  1 Tbs. coarsely chopped fresh basil or mint
  
  


• 
  
  2/3 cup extra-virgin olive oil; more for garnish
  
  


• 
  
  2 Tbs. red-wine vinegar
  
  

Put the cucumbers in a colander over a bowl or in the sink and toss with 1-1/2 tsp. of the salt. Let them sit for 30 min. to draw out the juices and remove any trace of bitterness. Meanwhile, core and seed the pepper and cut three-quarters of it into 1-inch pieces. Wrap the remaining quarter and refrigerate; you'll need it later. Cut the avocado in half, peel one half, and cut it into 1-inch chunks. Lightly coat the cut surface of the remaining half with oil, wrap it in plastic, and refrigerate for later.

Rinse and drain the cucumber. Put the cucumber, pepper, avocado, onion, the remaining 1-1/2 tsp. salt, and the pepper in a food processor and purée. Transfer the purée to a large bowl and reassemble the processor.  Process the bread, garlic, and herbs until the bread is reduced to crumbs and the herbs are fully chopped. Add the oil and vinegar to the mixture and process briefly to thoroughly combine. Add the bread mixture and 1 cup water to the cucumber purée and stir until well blended. Cover and refrigerate at least 2 hours or overnight. Let come to a cool room temperature before serving.

When ready to serve, peel the reserved avocado half and cut it into 1/2-inch dice. Cut the reserved pepper into 1/4-inch dice. Stir the soup and assess its consistency. If it seems too thick, add water until it's thinned to your liking. Season to taste with salt and pepper. Divide the soup among shallow bowls and garnish with the avocado and pepper. Drizzle about 1 tsp. of olive oil over each bowl and serve.

Honeydew-Cucumber Shake with Cucumber Granita

So pale is this shake’s green shade that you could almost call it silver. A cap of luminous, icy, cucumber-flavored granita, even paler green if that’s possible, completes a look that is about as debonair as a milkshake can be. The high water content of honeydew gives this shake a slightly thinner and even more slurpable consistency than most shakes.
Visit our Drinks & Entertaining page for more fun summer drinks and shakes.

• 
  
  2 Tbs. granulated sugar
  
  


• 
  
  Pinch of salt
  
  


• 
  
  1 Tbs. freshly squeezed lime juice
  
  


• 
  
  3/4 medium cucumber (about 8 ounces), peeled, seeded, and roughly chopped (about 1 cup)
  
  


• 
  
  1/2 small, ripe honeydew melon (about 1 lb.), peeled, seeded, and cut into 1 1/2-inch chunks (about 3 cups)
  
  


• 
  
  6 medium scoops vanilla bean or original vanilla ice cream (about 1-1/2 pints), softened until just melty at the edges
  
  

For the granita:

Bring the sugar and 2 Tbs. water to a gentle boil in a small saucepan over medium-high heat, swirling the pan to dissolve the sugar; reduce the heat to medium and simmer for 2 minutes. Off the heat, cool the syrup to room temperature. Place the syrup, salt, 2 tsp. of the lime juice, and the cucumber in a blender and puree until smooth. Pour the cucumber mixture into a shallow container. Cover and freeze until softly frozen (not solid), 2-1/2  to 3 hours. Remove from the freezer and gently run a dinner fork through the frozen mass to break it down into loose, icy crystals. Cover the container and return it to the freezer. Freeze until firm, checking and raking the granita with the fork every hour or two to keep the crystals loose and fine, at least 7 hours.

For the shake:

Place 1/2 cup of granita, the honeydew, and the remaining 1 tsp. of lime juice in a blender and blend to break down the honeydew completely, about 1 minute. Add the ice cream and pulse several times to begin breaking it up. With the blender motor off, use a flexible spatula to mash the mixture down onto the blender blades. Continue pulsing, stopping, and mashing until the mixture is well blended, thick, and moves easily in the blender jar, roughly 30 to 90 seconds. Pour into a chilled glass or glasses, top each with 1/2 cup granita, and serve at once.

Grape-Cucumber Ice Pops

There's nothing quite so refreshing as these cool-as-a-cucumber pops on a hot, sticky day. Juniper berries infuse the base of puréed green grapes, with diced cucumbers adding a little crunch. Create your own customized ice pop recipe with the Recipe Maker.

• 
  
  1/2 cup granulated sugar
  
  


• 
  
  Pinch of kosher salt
  
  


• 
  
  1 Tbs. juniper berries, lightly crushed
  
  


• 
  
  2 cups green seedless grapes
  
  


• 
  
  1 cup small-diced cucumber
  
  

Combine the sugar, salt, and 1/2  cup water in a 2-quart saucepan over medium heat. Bring to a boil and make sure the sugar has dissolved; add the juniper berries. Reduce the heat to medium-low and simmer for 2 minutes. Remove from the heat and let the syrup cool completely. Strain through a fine strainer into a 1-quart liquid measuring cup, and discard the solids in the strainer.

Puree the grapes in batches in a blender. Measure out 2 cups of puree (save any extra for another use) and combine it with the syrup.

Distribute the diced cucumber among ten 1/3-cup pop molds. Add the fruit mixture to each mold, leaving about 1/4 inch at the top to allow for expansion. Stir gently with a Popsicle stick to distribute the diced cucumber. Freeze until partially frozen, about 1 hour. Insert sticks and freeze again until the pops are fully set, 4 to 6 hours more.

To unmold, dip the mold in a deep pan of hot water until the pops pull out easily, 30 to 40 seconds, or let sit at room temperature for 5 to 10 minutes. Unmold and store the pops in individual resealable plastic bags; they’re best eaten within 3 weeks.

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.

Cucumber, Basil, and Peanut Salad

Peeling the cucumbers for this dish (regardless of variety) helps them absorb more flavor. Thai basil provides a slightly sweet, peppery note and a hint of anise, but you can also use Italian basil or mint.

• 
  
  3 Tbs. seasoned rice vinegar
  
  


• 
  
  1 tsp. Asian sesame oil
  
  


• 
  
  1 tsp. fresh lime juice
  
  


• 
  
  1 tsp. fish sauce
  
  


• 
  
  1-1/2 lb. cucumbers, peeled, halved, seeded, and sliced diagonally into 1/4-inch-thick crescents
  
  


• 
  
  1/4 cup torn basil leaves (preferably Thai basil)
  
  


• 
  
  1/4 cup coarsely chopped salted peanuts
  
  

In a large serving bowl, whisk together the vinegar, sesame oil, lime juice, and fish sauce. Add the cucumbers, basil, and peanuts to the vinaigrette, toss, 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.

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.

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.