Michael Solomonov marinates smoky, grilled tomatoes in olive oil with mint and red onions. The result is a fabulous make-ahead dish that can be prepared year-round with firm tomatoes. It's wonderful with the crumbled feta over a bed of greens, alongside steak or simply with crusty bread.
"When I was a kid, my mom fried zucchini fritters when I got home from school; I would steal a couple while they were still hot," says Didem Senol. "My grandmother fried them, too; she'd make the patties thin and dense. When I started cooking, I decided to work on my childhood recipe. I added herbs and feta and reduced the amount of flour to make them fluffier." The fritters are terrific on their own or dipped into the yogurt-cucumber sauce.