Feta Cheese

Chef April Bloomfield uses summer's best heirloom tomatoes in a simple but spectacular salad that's dressed with a zippy garlic-and-lime dressing.

Ana Sortun tops stuffed zucchini with a tangy sauce of feta, olive oil and Hungarian peppers (spicy wax chiles).

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.

A classic Greek salad has tomatoes and feta; this version by chef Andre Natera of Dallas's Fairmont Hotel also takes advantage of the mint and arugula that grow so well in his roof garden.

Chef Scott Conant likes serving summer's juiciest, sweetest watermelon just with feta, salt and crunchy toasted almonds.

In this dish, feta cheese is whipped into a delicious savory cream and served beneath beautiful slices of summer heirlooms and nectarines.

Tia Keenan's unconventional, Greek-accented sandwich has just four ingredients, among them feta cheese and dill.

Wonton wrappers make these great spinach and feta ravioli easy to make for a quick weeknight dinner.

"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.

Best New Chefs 2014 Joseph Ogrodnek and Walker Stern update the classic combination of watermelon, feta and olives with smoky charred shishito peppers, fresh herbs and spicy Korean red chile powder.

This salad is an extraordinary combination of ingredients that wouldn't seem to go together: feta, strawberries and almonds.