Cherry Tomatoes

Made with a gluten-free grain, this customizable bowl is ready to enjoy in just half an hour, tops.

These bite-sized cups pack all of the flavor of bruschetta into a convenient, mess-free and handheld appetizer.

This salad leans on halloumi, a semi-firm cheese with a high melting point, for a protein-rich bite.

From crunchy base to herbaceous tomato topping, this appetizer is perfect for every gathering or get-together – and it’s easy to throw together.

This salad is inspired by a Levantine dip called muhammara, which is made a vibrant color by roasting red peppers.

Sunny and umami flavors are the hallmarks of this seafood-based casserole. The herb mixture made at the top of the recipe is a simple pesto-style sauce that would taste terrific on your favorite grilled fish, too.

A juicy, savory lamb burger is nestled into a fresh chopped Greek salad — no bun necessary. Instead of crumbled feta, we went to the next level and created an irresistible, creamy yogurt-feta sauce for drizzling.

A great beach-house snack.

The salad you'll make all summer.

This creamy appetizer, one of Pamela Saltzman’s go-tos, is ready to serve in about 20 minutes. (She calls it “one of the best things you’ll ever eat.”) Make sure you use sheep’s or goat’s milk feta, which are more digestible than the cow’s milk version.

Salads can satisfy even the biggest of appetites, as proven by this eye-catching and protein-packed dish from "Food: What the Heck Should I Cook?", the latest from Dr. Mark Hyman.

Meatless Monday has a nice ring to it, but meatless Fridays make a lot more sense to us — use up all your perishable proteins early on in the week and then eat vegetarian to finish up the produce you have left. Halloumi is a semi-hard cheese that stands up to heat without melting, making it the perfect meatless protein to make on the grill. Make the vinaigrette on Sunday, and prep the salad the day of.

Giving the romaine hearts a quick turn on the grill imparts a smoky taste to this Greek salad that's incredibly appealing. The combo of tender lamb and salad is definitely entertaining-ready.

Most wedge salads contain bacon, but to really dial up the vegetables, we’ve swapped it with shiitake mushrooms roasted until just crisp.

Turn a rainbow of roasted vegetables into a stunning snack-ready platter that'll feed a crowd.

In this warm-weather twist on a Greek salad, both the chicken and the romaine lettuce get a turn on the grill to infuse the dish with a warm, smoky flavor.

These meaty mushrooms are filled with a quick DIY pesto, garden veggies and goat cheese for a healthy meal with a Mediterranean vibe.

Grilled avocado halves takes these super-fast nachos to the next level. Try them for a lazy dinner or late-night nosh. Serve with sour cream, hot sauce and salsa.

Our twist on this classic bread and tomato salad, uses pita bread and roasted red peppers for a fresh and easy weeknight meal.

This loaded Tex-Mex style bowl gets serious mileage out of your Sunday prep using the quinoa, Cashew Cream, grilled veg and even the cooked shrimp. All you have to do on the day of is assemble with some additional spices and fresh vegetables.

This healthy riff on the traditional Italian pasta con le sarde (pasta with sardines) gives you those brain-boosting omega-3's atop zucchini noodles instead of carbohydrate-rich spaghetti. In one study published in the Journal of Alzheimer’s Disease, people who ate a higher percentage of their calories from carbs had an increased risk of cognitive impairment or dementia. If you still prefer a classic flavor, swap whole-wheat pasta for half of the zucchini noodles. Grana Padano is a hard Italian cheese with buttery, nutty notes, but you can substitute Parmigiano-Reggiano, Pecorino Romano or any hard, sharp cheese.

This herbed salad with crunchy pita is eaten widely around Israel. Traditionally made with stale pita, in this version the bread is lightly toasted and tossed with olive oil and a touch of sumac before it's tossed in the salad.

This pizza Margherita-style egg dish uses a sheet pan for faster cooking and a contemporary take on the traditional quiche. Using store-bought crusts makes this recipe super fast, but you can swap out homemade or use gluten-free crusts instead.

Causa is a Peruvian layered dish with potatoes and seafood or chicken. Typically, it’s layered into a ring mold to make a cylindrical shape, but we’ve reimagined it into a bowl packed with crisp, fresh vegetables.

This recipe turns a traditional Tuscan side dish into a summery main course with marinated chicken, red onions and fresh baguette – all threaded on a skewer and perfectly cooked on the grill.

For an extra dose of flavor, we looked to vadouvan, a mild French-style curry powder that usually contains shallots and garlic. You can find it at specialty spice shops and online, though any mild curry powder will work.

The key to this salad is to cut the veggies into extra-small pieces – about the size of a pea – so that you get a variety of flavors and textures in every bite. Salzman uses her Everyday Salad Dressing to dress this fresh salad.

This tomato, herb and almond 
pesto is named for the sunny 
fishing port of Trapani in western Sicily, where almonds and olive oil figure prominently in the cuisine. The sauce is traditionally served with busiate, a type of thick handmade corkscrew pasta, but we’ve substituted whole-grain quinoa spaghetti for a healthy 
dose of whole grains.

Wakame seaweed’s emerald green color and tender texture make it an unexpectedly stellar stand-in for 
basil in this nutrient-dense twist on pesto pasta.

A combination of sweet and savory, this toast combines creamy ricotta with juicy cherry tomatoes and is drizzled with golden honey for the perfect touch of sweetness.

Experience the grilled smoky flavor of prawns on top a bed of light crunchy spinach and juicy cherry tomatoes on this light, delicious and satisfying salad.

Skip the trip to your neighborhood trattoria this week and try our über-rich and indulgent pasta instead. Mascarpone and Parmesan cheeses join forces to make it creamy, while mushrooms, cherry tomatoes and chives give it fresh, 
bright flavor.

All over Thailand, you’ll see cooks in food carts working huge mortars and pestles, pounding together the ingredients for this spicy, refreshing salad.

The farro for this deliciously crispy crab cake-like dish is purposely a little overcooked and sticky to help the cakes hold their shape during cooking. An avocado aioli-style sauce and tomatoes on top 
add creaminess, brightness .

Chapati is a type of unleavened bread common in South Asia. Prepare the dough first and let it rest while preparing the curry. The chapati cooks quickly, so finish it just before serving the meal.

Sardines are a health food in a can! Loaded with omega-3 fatty acids, sardines can improve mood, brain function, circulation and metabolism.

Forget about a boring tuna sandwich for lunch - with just 10 minutes of work, this light and colorful tuna salad will fill you up without weighing you down.

We use Za'atar, an addictive Middle Eastern spice blend, to season the nutritious grains that form the foundation of this flavorful fish dish.