Feta

Part of what makes this salad so great is the dynamic textures; the cracker-like baked lavash croutons and the crunchy cucumbers and radishes contrast with the creamy feta and soft herbs.

Packed with the bright flavors of citrus and dill, this greens-and-grains dinner comes together fast. Peas and blistered cherry tomatoes add sweetness, while feta contributes salty tang.

If you don’t have za'atar on hand, dried mint is equally delicious infused into hot oil.

Warm feta, crispy chickpeas, and wilted hearty greens become a fork-and-knife entrée in about 30 minutes.

Seasoning each component really well in this vegetarian sandwich, will make everything pop.

Eggs on toast goes veggie-centric with quick-pickled veg and marinated feta. Everything except the croutons can be made ahead, and any weekday can start off this colorful.

Chickpeas are cheaper and heartier in texture when made from dried, rather than canned beans. And the Instant Pot makes quick work of them.

This pasta is so packed with vegetables and shrimp that it's a complete, satiating meal—despite using half the normal serving size of noodles.

Because older eggs are easier to peel, this is one of those times when grocery store eggs outperform the ones from the farmers’ market.

Serve this salad as soon as it is assembled so all of the tomato juices and flavor stay where they belong.

This simple, healthy dish is a showstopper—it's a big colorful stack of summer flavors.

This summery, Greek-inspired dinner comes together in a snap with the help of a grill basket.

This salad looks great using mixed color and sized tomatoes. The simple feta dressing keeps well for up to two weeks in a jar in the refrigerator. Dress the salad just before serving.

Bush’s® grilled summer veggie and bean bowl with harissa vinaigrette

Three levels of flavor-building means this customizable pork dinner can easily go from simple to next level.

Shrimp, pasta, and feta in a creamy, tangy tomato sauce? Yes, please!

Puff pastry and jarred marinated artichokes make quick work of this impressive starter.

Pleasantly bitter escarole adds balance to a rich vegetarian stew brightened with feta cheese and green Castelvetrano olives.