Cucumber

Bucheron is a tangy, mild goat cheese. We like to serve it drizzled with a deep, intensely flavored extra-virgin olive oil.

This dish can be prepared several hours ahead and served chilled or at room temperature. Peel and slice the cucumbers just before serving.

A summery salsa tops these simply prepared trout fillets. If trout isn’t available, serve the salsa with any other sautéed or grilled fish or with shrimp.

The combination of fresh basil and lime in the dressing makes this dish distinctive and delightful. It’s a nice and easy way to work some fish into your week.

Even if you’ve never made pickles before, don’t hesitate to try this recipe. It is so easy! Just let the cucumbers simmer in a flavorful liquid, then cool and refrigerate them. The flavor of these pickles really brightens lean grilled burgers or your favorite potato salad or tuna salad recipe.

These quick-fix pickles have the traditional flavor you expect but only 1 milligram of sodium, a tremendous saving compared to commercial pickles of the same variety.

Couscous, a quick-cooking Moroccan staple, gets a Mediterranean makeover with fresh lemon juice, oregano, mint, and feta.

Serve this delightful Indian-inspired raita (RI-tah) to cool down a spicy entrée or use it to top Wine-Poached Salmon (page 109).

When the dog days of summer arrive, turn to this no-cook chilled soup. It is low in sodium and calories, contains no fat, and is quite refreshing.

This great-tasting dish from Joanne Weir takes you back to medieval times and spit-roasting at the hearth. You can also roast it over a grill or roast in an oven. This version is flavored with Greek herbs and served with a yogurt-cucumber sauce. Accompany with Pita Bread (page 44).

Panzanella is a rustic Italian bread salad, created to use leftover bread. The vibrant tomatoes add moisture to the stale bread for a great summer main course or side dish. In this version, the bread is grilled for extra flavor. If your tomatoes are not at the peak of flavor, grill them, cut side down, until marked to bring out their natural sugars. Cut them into chunks and toss in the dressing before adding to the salad.