Try these quick ideas for using the season’s best fruits and vegetables
Grilled cucumber with lemon-mint dressing: Split an English cucumber lengthwise, seed, rub with olive oil, then grill over medium heat (350° to 450°) until streaked brown, about 5 minutes per side. Cut into sticks and drizzle with a blend of chopped or small leaves of fresh mint, olive oil, lemon juice, salt, and pepper.
Quick pickles: Heat 1 cup white wine vinegar, 3 tbsp. sugar, a small handful of peppercorns, and 1 tsp. kosher salt in a small saucepan until sugar and salt dissolve. Pour over 1 English cucumber, cut into chunks. Add roughly chopped fresh dill and toss to coat. Let stand 45 minutes, stirring occasionally; drain, then serve.
Fattoush salad: Tear pita bread into pieces and toast in a frying pan with olive oil until golden, then toss with English cucumber chunks, slivered red onion, chopped pitted kalamata olives, crumbled manouri cheese*, red wine vinegar, olive oil, salt, and pepper.
*Buy in the specialty cheese section.