27+ Delicious Summer Feta Recipes to Savor This Season

When the summer heat hits, nothing beats a light, refreshing dish that’s easy to make and bursting with flavor.

Feta cheese, with its creamy texture and tangy taste, is the perfect ingredient for those long, sunny days.

Whether you’re hosting a BBQ, preparing a quick lunch, or looking for a salad that doubles as a satisfying meal, feta brings a delicious Mediterranean flair to your summer dishes.

From zesty salads to savory dips and light entrees, feta is incredibly versatile and pairs wonderfully with fresh seasonal produce.

In this collection of over 27+ summer feta recipes, you’ll discover dishes that are perfect for enjoying with friends and family on warm evenings, by the pool, or at a picnic.

These recipes are not only delicious but also simple to prepare, making them ideal for anyone who wants to spend more time enjoying the season and less time in the kitchen.

Ready to elevate your summer meals?

Let’s dive into these flavorful and refreshing feta-filled recipes!

27+ Delicious Summer Feta Recipes to Savor This Season

This summer, let feta cheese be the star of your kitchen with these 27+ recipes that promise to deliver a variety of vibrant flavors and textures.

Whether you’re in the mood for a cool, refreshing salad, a warm and savory dish, or a crowd-pleasing appetizer, there’s a feta recipe here for every occasion.

With the ability to combine with everything from fresh vegetables and fruits to grains, meats, and herbs, feta offers endless culinary possibilities.

So, gather your ingredients, fire up the grill, and get ready to impress your guests with these flavorful summer dishes.

Grilled Watermelon and Feta Salad

A refreshing summer salad that combines the sweetness of grilled watermelon with the creamy saltiness of feta cheese, perfect for a hot day.

The smoky flavor from the grill adds an extra layer of complexity, making it a simple yet impressive dish for any outdoor gathering.

Ingredients:

• 4 cups of cubed watermelon
• 1 cup of crumbled feta cheese
• 1 tablespoon olive oil
• 1 tablespoon fresh lime juice
• 2 tablespoons honey
• Fresh mint leaves for garnish
• Salt and pepper to taste

Instructions:

1. Preheat your grill to medium-high heat.
2. Brush the watermelon cubes lightly with olive oil and season with a pinch of salt.
3. Grill the watermelon cubes for about 1-2 minutes on each side until you see grill marks and the watermelon becomes slightly caramelized.
4. In a large bowl, combine the grilled watermelon with crumbled feta cheese.
5. Drizzle with lime juice and honey, and toss gently.
6. Garnish with fresh mint leaves and season with freshly cracked pepper.
7. Serve chilled or at room temperature for the perfect summer side dish.

This grilled watermelon and feta salad brings together contrasting flavors that make each bite a delightful experience.

The sweetness from the watermelon, combined with the tangy and creamy feta, is a flavor combination that works remarkably well during the summer months. Whether served as a side or a light main dish, it is guaranteed to be a crowd-pleaser.

Feta-Stuffed Grilled Peppers

These feta-stuffed grilled peppers are a savory delight, packing a punch of flavor with a tangy feta filling.

The smoky grilled peppers provide a perfect vessel for the creamy feta mixture, creating a harmonious balance of flavors that’s sure to impress.

Ingredients:

• 6 large bell peppers (any color)
• 1 cup of crumbled feta cheese
• 1/4 cup of cooked quinoa (or rice for a simpler version)
• 2 tablespoons of chopped fresh parsley
• 1 tablespoon of olive oil
• 1 teaspoon of lemon zest
• 1 tablespoon of lemon juice
• Salt and pepper to taste

Instructions:

1. Preheat your grill to medium heat.
2. Slice the bell peppers in half lengthwise and remove the seeds and membranes.
3. In a bowl, mix together the crumbled feta, cooked quinoa (or rice), fresh parsley, lemon zest, lemon juice, and a pinch of salt and pepper.
4. Stuff the pepper halves with the feta mixture, packing it tightly.
5. Lightly brush the peppers with olive oil and season with salt and pepper.
6. Grill the peppers on the barbecue for about 4-5 minutes, or until the peppers are tender and slightly charred.
7. Serve immediately with an extra drizzle of olive oil or a squeeze of fresh lemon juice for added flavor.

The feta-stuffed grilled peppers make a wonderful appetizer or side dish, especially for those looking for a lighter but flavorful option during summer gatherings.

The slight char from the grill enhances the sweetness of the peppers, while the feta filling offers a rich, creamy contrast. These stuffed peppers are not only visually appealing but also a satisfying dish for any vegetarian or feta lover.

Greek-Inspired Feta Pasta Salad

This Greek-inspired pasta salad is a perfect summer dish that combines the creamy tanginess of feta with the refreshing crunch of cucumbers, tomatoes, and olives.

It’s a versatile dish that can be served at picnics, BBQs, or as a quick meal on a hot day.

Ingredients:

• 1 pound of pasta (penne, fusilli, or rotini work best)
• 1 cup of crumbled feta cheese
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup red onion, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to package directions until al dente. Drain and rinse under cold water to cool it down.
2. In a large mixing bowl, combine the cooled pasta, crumbled feta, cherry tomatoes, cucumber, olives, and red onion.
3. In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper.
4. Pour the dressing over the pasta mixture and toss gently until everything is evenly coated.
5. Refrigerate the salad for at least 30 minutes to let the flavors meld.
6. Serve chilled as a refreshing side or light main dish.

This Greek-inspired feta pasta salad is the epitome of a perfect summer meal—cool, refreshing, and bursting with flavors.

The combination of crunchy vegetables, salty feta, and the zesty dressing makes this salad an irresistible treat. It’s a dish that can easily be made ahead of time, allowing you to focus on enjoying the summer weather without worrying about cooking during mealtime.

Feta and Cucumber Bruschetta

This feta and cucumber bruschetta is a light, refreshing appetizer that brings the coolness of cucumber and the tangy richness of feta cheese together on crispy toasted bread.

The blend of textures and flavors makes it a perfect bite-sized snack for summer gatherings.

Ingredients:

• 1 French baguette, sliced into 1-inch pieces
• 1 cup crumbled feta cheese
• 1 cucumber, finely diced
• 1 tablespoon fresh basil, chopped
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey (optional)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Arrange the baguette slices on a baking sheet and lightly brush them with olive oil.
2. Toast the bread in the oven for about 8-10 minutes, or until golden and crispy.
3. In a bowl, combine the crumbled feta, diced cucumber, and chopped basil.
4. Drizzle with olive oil, balsamic vinegar, and honey (if using), then season with salt and pepper.
5. Spoon the feta mixture onto the toasted baguette slices.
6. Serve immediately, garnished with additional fresh basil leaves if desired.

This feta and cucumber bruschetta brings a Mediterranean flair to your summer appetizers.

The cool, crunchy cucumber contrasts beautifully with the creamy feta, while the balsamic vinegar adds a touch of sweetness and tang. Whether served at a party or as a snack for yourself, these bruschettas are a deliciously refreshing way to start a meal.

Feta and Spinach Stuffed Mushrooms

These feta and spinach stuffed mushrooms are the perfect bite-sized appetizer for any summer party or BBQ.

The rich, savory flavor of the feta cheese pairs perfectly with the earthiness of the spinach, all stuffed into tender mushroom caps for a delicious and satisfying dish.

Ingredients:

• 12 large white mushrooms, stems removed
• 1 cup crumbled feta cheese
• 1 cup fresh spinach, chopped
• 2 cloves garlic, minced
• 2 tablespoons breadcrumbs
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat a tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant.
3. Add the chopped spinach to the skillet and cook until wilted, about 3-4 minutes.
4. Remove from heat and let it cool slightly before mixing in the crumbled feta, breadcrumbs, and lemon juice. Season with salt and pepper.
5. Spoon the mixture into the mushroom caps, packing them tightly.
6. Arrange the stuffed mushrooms on a baking sheet and bake for 15-20 minutes, or until the mushrooms are tender and the stuffing is golden.
7. Serve warm as a delightful appetizer.

These feta and spinach stuffed mushrooms are a great summer appetizer that combines savory flavors with a burst of freshness.

The spinach adds a healthy touch, while the feta brings creaminess and tang, all perfectly contained in a bite-sized mushroom cap. These stuffed mushrooms are not only flavorful but also easy to prepare, making them an ideal dish for a crowd.

Feta and Roasted Beet Salad

Feta and roasted beet salad is a visually stunning and flavorful dish, combining the earthy sweetness of roasted beets with the creamy tang of feta cheese.

This salad is a perfect balance of textures and flavors, making it a versatile dish for both casual and more formal summer occasions.

Ingredients:

• 3 medium beets, peeled and cut into wedges
• 1 cup crumbled feta cheese
• 2 cups mixed salad greens (arugula or spinach works well)
• 1/4 cup walnuts, toasted and chopped
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Place the beet wedges on a baking sheet and drizzle with 1 tablespoon of olive oil, salt, and pepper.
2. Roast the beets in the oven for about 30-40 minutes, or until tender when pierced with a fork.
3. In a small bowl, whisk together the remaining olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to create the dressing.
4. In a large bowl, combine the roasted beets with the mixed salad greens.
5. Top with crumbled feta and toasted walnuts, and drizzle with the balsamic dressing.
6. Toss gently and serve immediately as a light, flavorful salad.

The feta and roasted beet salad offers a wonderful balance of earthy, creamy, and tangy flavors, making it a standout dish for any summer meal. The richness of the feta pairs wonderfully with the natural sweetness of the roasted beets, while the walnuts add a nice crunch.

This salad is light enough to enjoy as a side but hearty enough to be served as a main dish for a light summer dinner. The balsamic dressing adds a perfect finishing touch, bringing everything together with its zesty, tangy flavor.

and Tomato Skewers

These feta and tomato skewers are an easy and delicious appetizer, perfect for summer barbecues and picnics.

The fresh, juicy tomatoes pair beautifully with the creamy feta, creating a bite-sized snack that’s bursting with Mediterranean flavors.

Ingredients:

• 1 pint cherry tomatoes
• 1 block of feta cheese, cut into 1-inch cubes
• Fresh basil leaves
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• Skewers or toothpicks

Instructions:

1. Thread the cherry tomatoes, feta cubes, and fresh basil leaves onto the skewers or toothpicks, alternating between each ingredient.
2. Arrange the skewers on a serving platter.
3. Drizzle the olive oil and balsamic vinegar over the skewers, then season with salt and pepper.
4. Serve immediately as a refreshing appetizer or snack.

These feta and tomato skewers are a wonderful and simple way to enjoy the fresh, bright flavors of summer.

The combination of juicy tomatoes, creamy feta, and fragrant basil is classic and delicious. The balsamic vinegar adds a subtle tang that elevates the flavors, making these skewers a perfect addition to any summer meal or gathering.

Feta and Zucchini Fritters

These crispy feta and zucchini fritters are a savory, golden-brown treat, perfect for a light lunch or as a side dish.

The crispy edges, combined with the creamy feta and fresh zucchini, make these fritters both flavorful and satisfying.

Ingredients:

• 2 medium zucchinis, grated
• 1 cup crumbled feta cheese
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1/4 cup fresh parsley, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Grate the zucchinis and squeeze out any excess moisture using a clean kitchen towel.
2. In a large mixing bowl, combine the grated zucchini, crumbled feta, flour, eggs, parsley, salt, and pepper.
3. Heat the olive oil in a large skillet over medium heat.
4. Scoop tablespoon-sized portions of the zucchini mixture and shape them into small patties.
5. Fry the fritters in the hot oil for about 3-4 minutes per side, or until golden brown and crispy.
6. Drain the fritters on paper towels and serve warm with a dollop of yogurt or tzatziki sauce.

Feta and zucchini fritters are a delightful summer dish, combining the refreshing zucchini with the richness of feta in a crispy, savory fritter.

These are perfect for a quick lunch, a light dinner, or as a side dish. They also make a great snack when paired with a refreshing yogurt dip. The savory flavors are balanced with the freshness of the zucchini, making them both satisfying and easy to prepare.

Feta and Avocado Toast

Feta and avocado toast is a simple yet delicious breakfast or snack that combines the creaminess of avocado with the tanginess of feta cheese.

Topped with fresh herbs and a drizzle of olive oil, it’s a satisfying and healthy dish perfect for any time of day.

Ingredients:

• 2 slices of whole-grain or sourdough bread
• 1 ripe avocado
• 1/2 cup crumbled feta cheese
• 1 tablespoon olive oil
• Fresh herbs (such as parsley, chives, or cilantro), chopped
• Salt and pepper to taste
• Red pepper flakes (optional)

Instructions:

1. Toast the slices of bread to your desired level of crispiness.
2. Mash the avocado in a small bowl and spread it evenly on the toasted bread.
3. Sprinkle the crumbled feta cheese over the avocado.
4. Drizzle with olive oil and season with salt, pepper, and red pepper flakes (if using).
5. Garnish with freshly chopped herbs for a pop of flavor and color.
6. Serve immediately as a delicious and satisfying breakfast or snack.

Feta and avocado toast is the ultimate combination of creamy, tangy, and savory flavors. The richness of the avocado pairs beautifully with the sharpness of the feta, while the fresh herbs and olive oil add a fragrant, Mediterranean touch.

This dish is perfect for a light breakfast or as a snack throughout the day, providing a nutritious and flavorful option to keep you energized.

Feta and Strawberry Salad

This feta and strawberry salad is a light and vibrant dish that brings together the sweetness of fresh strawberries with the savory, tangy feta.

The combination of flavors, along with a simple vinaigrette, makes it an ideal summer salad that’s perfect for picnics or light lunches.

Ingredients:

• 2 cups fresh strawberries, hulled and sliced
• 1 cup crumbled feta cheese
• 2 cups mixed greens (such as arugula, spinach, or baby kale)
• 1/4 cup toasted almonds or walnuts
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the mixed greens, sliced strawberries, and crumbled feta cheese.
2. Toast the almonds or walnuts in a dry skillet over medium heat for 3-4 minutes, until lightly golden and fragrant.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Sprinkle the toasted almonds or walnuts on top before serving.

This feta and strawberry salad is both refreshing and satisfying. The sweet, juicy strawberries perfectly complement the creamy, salty feta, while the nuts add a satisfying crunch.

The balsamic dressing with a hint of honey ties everything together, offering a sweet yet tangy finish. It’s an ideal dish for summer meals, bringing a fresh burst of flavors with every bite.

Feta and Roasted Red Pepper Dip

This feta and roasted red pepper dip is a creamy, savory, and slightly smoky dip that pairs perfectly with crackers, pita bread, or fresh veggies.

It’s a quick and easy appetizer that will impress guests and is sure to be a hit at any summer party or gathering.

Ingredients:

• 1 cup crumbled feta cheese
• 1/2 cup roasted red peppers, drained and chopped
• 1/4 cup Greek yogurt
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. In a food processor, combine the crumbled feta cheese, roasted red peppers, Greek yogurt, olive oil, lemon juice, garlic, salt, and pepper.
2. Pulse until smooth and creamy, scraping down the sides as needed.
3. Taste and adjust seasoning if necessary.
4. Serve the dip chilled with your favorite crackers, pita bread, or fresh vegetable sticks.

This feta and roasted red pepper dip is incredibly creamy with a slight smokiness from the roasted peppers.

The combination of feta and Greek yogurt makes it rich but light, and the addition of lemon juice gives it a refreshing tang. Perfect for dipping, this easy-to-make dip will be a crowd-pleaser at your next summer gathering.

Feta and Lemon Quinoa Salad

This feta and lemon quinoa salad is a light, protein-packed dish that’s perfect as a main or side for any summer meal.

The nutty quinoa, combined with the tangy feta and bright citrus, creates a refreshing and flavorful salad that’s perfect for warm-weather dining.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1/2 cup crumbled feta cheese
• 1 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. In a medium saucepan, bring the quinoa and water (or vegetable broth) to a boil. Reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is tender and the liquid has been absorbed.
2. Remove from heat and let the quinoa cool to room temperature.
3. In a large mixing bowl, combine the cooled quinoa with crumbled feta, cucumber, red onion, and parsley.
4. In a small bowl, whisk together the lemon zest, lemon juice, olive oil, salt, and pepper.
5. Pour the dressing over the quinoa mixture and toss gently to combine.
6. Serve chilled or at room temperature.

This feta and lemon quinoa salad is light yet hearty, with the quinoa providing a nutty base that’s complemented by the creamy feta and refreshing cucumber.

The lemon dressing adds a bright, zesty flavor that brings the whole dish together. It’s a great make-ahead salad for summer gatherings and can be served as a side or a light main course.

Feta and Olive Tapenade Crostini

These feta and olive tapenade crostini are a Mediterranean-inspired appetizer that’s perfect for entertaining.

The savory olive tapenade pairs wonderfully with creamy feta and is served on crunchy toasted bread, making it a simple yet flavorful bite to enjoy with a glass of wine.

Ingredients:

• 1 French baguette, sliced into 1-inch pieces
• 1/2 cup crumbled feta cheese
• 1/2 cup Kalamata olives, pitted and chopped
• 1/4 cup green olives, pitted and chopped
• 1/4 cup capers
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 clove garlic, minced
• Fresh herbs (such as thyme or rosemary) for garnish

Instructions:

1. Preheat the oven to 375°F (190°C) and arrange the baguette slices on a baking sheet. Toast in the oven for 8-10 minutes, or until crispy and golden brown.
2. In a food processor, combine the Kalamata olives, green olives, capers, garlic, olive oil, and red wine vinegar. Pulse until a chunky paste forms.
3. Spread the olive tapenade generously on each toasted baguette slice.
4. Top with crumbled feta cheese and garnish with fresh herbs.
5. Serve immediately as a delightful appetizer.

These feta and olive tapenade crostini are the perfect blend of savory and tangy flavors.

The creamy feta complements the briny olives, while the garlic and vinegar in the tapenade add depth. This dish is perfect for casual get-togethers or as a part of a larger Mediterranean-inspired meal.

Feta and Herb-Stuffed Chicken Breasts

This feta and herb-stuffed chicken breast is a flavorful, protein-packed dish that is perfect for a summer dinner.

The creamy feta cheese combined with fresh herbs like basil and oregano infuses the chicken with a Mediterranean flair, making it a dish that’s both satisfying and light.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup crumbled feta cheese
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh oregano, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a bowl, combine the crumbled feta, basil, oregano, and minced garlic. Mix well.
3. Carefully slice a pocket into each chicken breast, being careful not to cut all the way through.
4. Stuff each chicken breast with the feta mixture, then secure the opening with toothpicks or kitchen twine.
5. Heat olive oil in a skillet over medium-high heat. Season the chicken with salt and pepper, then sear each breast for 3-4 minutes on both sides until golden brown.
6. Transfer the chicken to the oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
7. Drizzle with lemon juice before serving.

These feta and herb-stuffed chicken breasts are a flavorful and healthy option for a summer dinner. The creamy feta filling adds a rich, tangy element, while the herbs bring freshness and vibrancy.

This dish pairs perfectly with a side of roasted vegetables or a light salad, making it a complete and satisfying meal.

Feta and Sweet Corn Salad

This feta and sweet corn salad is the ultimate summer side dish, combining the sweetness of fresh corn with the creamy, salty feta.

The addition of fresh herbs and a light citrus dressing makes it a refreshing option for cookouts, picnics, or BBQs.

Ingredients:

• 4 cups fresh corn kernels (or 2 cups frozen corn, thawed)
• 1 cup crumbled feta cheese
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. In a large skillet, heat the olive oil over medium heat. Add the corn and cook for 5-7 minutes, or until it starts to get a little charred and caramelized. Remove from heat and let it cool.
2. In a large bowl, combine the cooled corn, crumbled feta, cherry tomatoes, red onion, and fresh cilantro.
3. In a small bowl, whisk together the lime juice, honey, salt, and pepper to create the dressing.
4. Pour the dressing over the salad and toss gently to combine.
5. Serve chilled or at room temperature.

This feta and sweet corn salad is a perfect balance of sweet, savory, and tangy flavors.

The charred corn gives the salad a smoky, slightly caramelized flavor, which pairs wonderfully with the creamy feta and fresh tomatoes. The lime dressing adds a refreshing citrus kick, making it a delightful addition to any summer meal.

Feta and Avocado Grilled Sandwich

This feta and avocado grilled sandwich is a creamy, savory, and satisfying twist on the classic grilled cheese.

The combination of creamy avocado and tangy feta cheese makes for a rich, melt-in-your-mouth experience, perfect for a quick lunch or dinner on a lazy summer day.

Ingredients:

• 2 slices of whole-grain or sourdough bread
• 1 ripe avocado, mashed
• 1/2 cup crumbled feta cheese
• 2 tablespoons butter
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional: fresh arugula or spinach for added crunch

Instructions:

1. Spread a thin layer of butter on one side of each bread slice. On the opposite side, spread a generous layer of mashed avocado.
2. Sprinkle the crumbled feta on top of the avocado. Add salt and pepper to taste.
3. Optionally, layer some fresh arugula or spinach for a bit of extra freshness and crunch.
4. Heat a skillet over medium heat and add the olive oil.
5. Place the bread slices, buttered side down, into the skillet and cook for about 4-5 minutes per side or until the bread is golden brown and the cheese has melted.
6. Serve warm and enjoy!

This feta and avocado grilled sandwich is a comforting yet vibrant meal, with creamy avocado and feta offering a perfect balance of flavors.

The golden, crispy bread adds texture, making it a satisfying dish to enjoy on a lazy afternoon or as a quick snack. It’s a modern take on a classic favorite, sure to become a go-to in your recipe rotation.

Feta and Mint Watermelon Salad

This feta and mint watermelon salad is a refreshing and vibrant summer dish.

The sweetness of the watermelon combined with the tangy feta cheese and cool mint creates a perfect balance of flavors, ideal for hot weather. This salad can be served as a side dish or as a light, healthy main.

Ingredients:

• 4 cups watermelon, cubed
• 1 cup crumbled feta cheese
• 1/4 cup fresh mint leaves, chopped
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• Salt and pepper to taste
• Optional: a handful of chopped cucumber or red onion for extra crunch

Instructions:

1. In a large bowl, combine the cubed watermelon, crumbled feta, and chopped mint leaves.
2. If desired, add cucumber or red onion for extra crunch.
3. Drizzle with olive oil and lime juice, then season with salt and pepper.
4. Toss gently to combine, ensuring all ingredients are coated.
5. Serve chilled as a refreshing summer salad.

This feta and mint watermelon salad is the perfect dish for hot summer days.

The juicy, sweet watermelon pairs beautifully with the creamy feta and fresh mint, while the lime juice adds a refreshing zing. It’s a light and flavorful option for a summer BBQ or picnic, offering a unique and delicious twist on traditional salads.

Feta and Eggplant Moussaka

This feta and eggplant moussaka is a Mediterranean-inspired twist on the classic moussaka.

The combination of tender eggplant, rich tomato sauce, and creamy feta cheese creates a flavorful and satisfying dish that’s perfect for a summer dinner or special occasion.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 cup crumbled feta cheese
• 2 cups tomato sauce
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon ground cinnamon
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Salt the eggplant slices and let them sit for 10-15 minutes to draw out excess moisture. Pat them dry with paper towels.
3. Heat olive oil in a skillet over medium heat. Sauté the chopped onion and garlic until softened, about 5 minutes.
4. Add the tomato sauce, oregano, cinnamon, salt, and pepper to the skillet. Stir to combine and simmer for 10 minutes.
5. In a separate skillet, grill or sauté the eggplant slices for about 2-3 minutes on each side until golden and tender.
6. In a baking dish, layer the eggplant slices with the tomato sauce mixture and crumbled feta, repeating until all ingredients are used.
7. Sprinkle the breadcrumbs and Parmesan cheese on top.
8. Bake for 20-25 minutes, or until the top is golden brown and bubbly.
9. Serve warm as a hearty summer dish.

This feta and eggplant moussaka is a hearty and flavorful dish that combines the best of Mediterranean ingredients.

The rich, savory tomato sauce complements the tender eggplant, while the creamy feta cheese adds a delightful tang. This dish is perfect for summer gatherings and makes a great main course for any meal.

Feta and Pomegranate Couscous Salad

This feta and pomegranate couscous salad is a light, refreshing dish that’s bursting with color and flavor.

The sweet and tart pomegranate seeds pair beautifully with the salty feta and nutty couscous, making it an ideal side dish or light meal for summer.

Ingredients:

• 1 cup couscous
• 1 cup boiling water or vegetable broth
• 1/2 cup crumbled feta cheese
• 1/2 cup pomegranate seeds
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. In a bowl, pour the boiling water or vegetable broth over the couscous. Cover and let it steam for 5-7 minutes, or until all the liquid is absorbed.
2. Fluff the couscous with a fork to separate the grains, then let it cool.
3. Once cooled, add the crumbled feta, pomegranate seeds, and chopped parsley to the couscous.
4. Drizzle with olive oil and lemon juice, then toss gently to combine.
5. Season with salt and pepper to taste.
6. Serve chilled or at room temperature.

This feta and pomegranate couscous salad is a delightful blend of sweet, tangy, and savory flavors.

The pomegranate seeds add a burst of freshness and color, while the feta provides a creamy and salty contrast. The lemon dressing ties everything together, making it a perfect side dish for any summer meal.

Feta and Mushroom Stuffed Bell Peppers

These feta and mushroom stuffed bell peppers are a healthy and hearty dish that’s perfect for a light dinner or as a side.

The earthy mushrooms, combined with creamy feta cheese, create a savory stuffing that fills the bell peppers perfectly, making for a delicious and nutritious summer meal.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup crumbled feta cheese
• 1 cup mushrooms, finely chopped
• 1/4 cup onions, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/2 cup cooked quinoa or rice (optional)
• 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the onions and garlic and sauté until softened, about 5 minutes.
3. Add the chopped mushrooms and cook until they release their moisture and become tender, about 8 minutes.
4. Remove the skillet from the heat and stir in the crumbled feta, cooked quinoa or rice (if using), fresh thyme, salt, and pepper.
5. Stuff the bell peppers with the mushroom and feta mixture, packing it in tightly.
6. Place the stuffed peppers in a baking dish and cover with foil. Bake for 25-30 minutes, or until the peppers are tender.
7. Serve warm and enjoy!

These feta and mushroom stuffed bell peppers are a flavorful and filling dish that’s perfect for a summer dinner.

The earthy mushrooms complement the creamy feta, and the bell peppers provide a sweet, tender base. This dish can be served with a light salad for a complete, healthy meal.

Feta and Cucumber Yogurt Sauce

This feta and cucumber yogurt sauce is a refreshing, tangy dip that’s perfect for pairing with grilled meats, pita bread, or fresh veggies.

The creamy feta and crisp cucumber blend together with the yogurt to create a cool, satisfying sauce ideal for hot summer days.

Ingredients:

• 1/2 cup crumbled feta cheese
• 1/2 cup Greek yogurt
• 1/2 cucumber, finely diced
• 1 tablespoon olive oil
• 1 tablespoon fresh dill, chopped
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. In a bowl, combine the crumbled feta, Greek yogurt, and diced cucumber.
2. Add the olive oil, fresh dill, and lemon juice, then stir to combine.
3. Season with salt and pepper to taste.
4. Serve chilled as a refreshing dip or sauce for grilled vegetables, meats, or pita bread.

This feta and cucumber yogurt sauce is a refreshing addition to any summer meal.

The creamy feta pairs perfectly with the cooling cucumber and tangy yogurt, while the fresh dill adds a burst of flavor. It’s a versatile sauce that can be served as a dip or a topping for a variety of dishes.

Feta and Zucchini Frittata

This feta and zucchini frittata is a light, savory dish that’s perfect for breakfast, brunch, or a light dinner.

The creamy feta complements the mild, tender zucchini, while the eggs bind everything together in a fluffy, satisfying meal. It’s easy to make and great for summer, when zucchinis are in season.

Ingredients:

• 6 large eggs
• 1 cup crumbled feta cheese
• 2 small zucchinis, grated
• 1/4 cup red onion, finely chopped
• 2 tablespoons olive oil
• 1 tablespoon fresh basil, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in an oven-safe skillet over medium heat. Add the red onion and sauté until soft, about 5 minutes.
3. Add the grated zucchini to the skillet and cook for an additional 5-7 minutes, until the zucchini is softened and most of the moisture has evaporated.
4. In a bowl, whisk together the eggs, crumbled feta, fresh basil, salt, and pepper.
5. Pour the egg mixture into the skillet with the zucchini and onions, stirring to evenly distribute the ingredients.
6. Cook on the stovetop for 2-3 minutes until the edges begin to set.
7. Transfer the skillet to the oven and bake for 10-12 minutes, or until the frittata is fully set and golden brown on top.
8. Let the frittata cool for a few minutes before slicing and serving.

This feta and zucchini frittata is the perfect dish for a light summer meal.

The soft, creamy feta pairs wonderfully with the tender zucchini, while the eggs provide a hearty base. It’s an easy, nutritious recipe that works well for any time of day.

Feta and Chickpea Salad with Lemon Dressing

This feta and chickpea salad with lemon dressing is a refreshing, protein-packed salad that’s perfect for warm weather.

The combination of creamy feta, hearty chickpeas, and a tangy lemon dressing makes for a flavorful and satisfying meal that can be served as a main or side dish.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 cup crumbled feta cheese
• 1/4 cup cucumber, diced
• 1/4 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the chickpeas, crumbled feta, cucumber, cherry tomatoes, and red onion.
2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to create the dressing.
3. Pour the dressing over the salad and toss gently to combine.
4. Serve immediately, or refrigerate for 30 minutes for a chilled, refreshing dish.

This feta and chickpea salad is a vibrant, protein-packed option for summer meals.

The creamy feta complements the nutty chickpeas, and the crisp vegetables add freshness. The lemon dressing ties it all together with a tangy kick. It’s a perfect salad for picnics, BBQs, or any casual summer gathering.

Feta and Spinach Stuffed Mushrooms

These feta and spinach stuffed mushrooms are an easy and delicious appetizer or side dish for any summer gathering.

The creamy feta and savory spinach make a perfect filling for the tender mushroom caps, creating a bite-sized treat that’s both flavorful and satisfying.

Ingredients:

• 12 large mushroom caps, stems removed
• 1 cup crumbled feta cheese
• 1 cup fresh spinach, chopped
• 1/4 cup breadcrumbs
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C) and lightly grease a baking sheet.
2. Heat olive oil in a skillet over medium heat. Add the garlic and cook for 1 minute, then add the chopped spinach and cook for 2-3 minutes, until wilted. Remove from heat.
3. In a bowl, combine the cooked spinach, crumbled feta, breadcrumbs, salt, and pepper. Mix until well combined.
4. Stuff each mushroom cap with the spinach and feta mixture, pressing down gently to pack the filling in.
5. Arrange the stuffed mushrooms on the prepared baking sheet and bake for 15-20 minutes, or until the mushrooms are tender and the filling is golden brown.
6. Serve warm as an appetizer or side dish.

These feta and spinach stuffed mushrooms are a crowd-pleasing appetizer that’s perfect for summer entertaining.

The creamy feta, paired with the wilted spinach and garlic, creates a rich and savory filling that complements the tender mushrooms. These bite-sized treats are easy to prepare and make for a great addition to any gathering.