Cucumber

The formula for this cooling summer soup couldn’t be simpler: blended cucumbers, tomatoes, and sweet red peppers, plus garlic, herbs, and fresh citrus.

Down South, we call this a sitting salad. It can sit on the summer picnic table without wilting, so it’s the perfect potluck dish.

The smoky charred peppers play well with the cool cucumbers and lemony ricotta. If you can’t find Italian frying peppers or just aren’t feeling them, grilled eggplant or zucchini would also pair well here.

This is a refreshing, summery spin on a margarita.

Birria is usually served with a side of consomé, the rich pan juices from the roasted meat. This recipe takes things a step further by puréeing those juices with roasted vegetables and dried chiles.

A punchy, chile-spiked fish sauce vinaigrette works as both marinade and dressing for glass noodles and handfuls of basil and cucumber.

Our go-to I’m-feeling-fancy dinner is a perfectly medium-rare steak and a pile of vegetables. And the more cherry tomatoes, corn, and cucumbers you throw into the mix, the more it’ll feel like summer.

If you make this slaw ahead, the vegetables will continue to soften as they sit and become more like pickles, which isn’t a bad thing at all.

The method for marinating the feta in this salad is also a good trick for other fresh cheeses—try goat, mozzarella, or paneer.

You can use various heirloom cucumbers for this savory-sweet salad recipe; if you can find them, flaunt them.

Inspired by Korean bulgogi, this marinade is made with pear juice, hot pepper flakes, and ginger. It’s a high-impact, low-effort way to get the most flavor out of grilled chicken.

Cooking chicken thighs skin-side down allows the skin to get extra crispy. But why stop the crunch factor there? Pair the chicken with fresh, crunchy summer vegetables.

This all-green salad gets a kick from serrano, ginger, and just a hint of fish sauce. Keep the melon ice-cold for maximum contrast.

A ginger and coconut aminos dressing brings together this healthful salad of crunchy cucumbers and toothsome seaweed.

The dressing on this bowl is a green goddess 2.0, with matcha adding an earthy undertone to the whole dish.

These quick pickles have just the right amount of sweet, salt, and tang going on. The brine can work with any crunchy veg, but we like them best with cucumbers. We guarantee they'll be the sleeper hit of your next party spread.

A bright and spicy sauce works as both marinade for the shrimp and dressing for the citrus salad in these colorful rice bowls.

Think of this as an all-purpose garlic sauce. Once you get the hang of making it, try swapping cashews or blanched hazelnuts for the almonds.

Cold noodles tossed in a bright citrus and chile sauce are the ideal canvas for jammy roasted tomatoes in this light summer dish.