Summer is the season for grilling, giving home cooks a break from the hot kitchen, so add some Greek flair to your grilled dishes this time of year, or any time. If you’re watching your salt intake, the feta added to the following dishes is often all the salt needed.

Greek-Style Stuffed Mushrooms

4 tablespoons Greek extra virgin olive oil, divided

1 clove garlic, minced

1/2 teaspoon freshly ground pepper, divided

A pinch of Greek sea salt

4 portobello mushrooms (about 14 ounces), wiped clean, stems and gills removed

1 cup chopped spinach

1/2 cup quartered cherry tomatoes

1/3 cup crumbled feta Dodonis

2 tablespoons pitted and sliced Kalamata olives

1 tablespoon chopped fresh oregano

Preheat oven to 400 degrees F. Combine 2 tablespoons oil, garlic, 1/4 teaspoon of the pepper, and the salt in a small bowl. Using a silicone brush, coat mushrooms with the oil mixture. Place on a prepared grill over medium heat and grill until the mushrooms are mostly soft, about 8 minutes. Meanwhile, stir together the spinach, tomatoes, feta, olives, oregano, and the remaining 2 tablespoons olive oil in a medium bowl. Once the mushrooms have softened, remove from the grill and fill with the spinach mixture. Return to the grill until the tomatoes wilt a bit.

Greek Grilled Pizza

1 pound whole-wheat pizza dough

1-2 small-medium plum tomatoes, thinly sliced

2 cups thinly sliced summer squash

1 cup crumbled feta Dodonis

1 teaspoon Greek dried oregano

Freshly ground pepper to taste

Preheat grill to medium-high. Roll dough into a 12-inch oval on a lightly floured surface. Transfer to a lightly floured large baking sheet. Bring the dough, tomatoes, squash and feta to the grill. Oil the grill rack. Transfer the crust to the grill. Close the lid and cook until puffed and lightly browned, 1-2 minutes. Using tongs, turn the crust over. Top the crust with the tomatoes, squash, and feta. Close the lid and cook until the cheese is melted and the crust is lightly browned on the bottom, 2-3 minutes more. Return the pizza to the baking sheet. Top with oregano and pepper, serve immediately.

Greek Salad with Shrimp

1/3 cup red wine vinegar

1/3 cup Greek extra virgin olive oil

1 large garlic clove, finely grated 

12 ounces peeled and deveined cooked large shrimp

6 small cucumbers, sliced

12 sweet mini peppers, cut into bite-size pieces

8 small round tomatoes, cut into wedges

1 small-medium red onion, thinly sliced

1/2 teaspoon Greek sea salt

1/2 teaspoon freshly ground black pepper

4 ounces feta Dodonis, crumbled into large chunks

1 cup fresh mint leaves

1 cup fresh basil leaves

Whisk together the vinegar, oil, and garlic in a large bowl. Add the shrimp, cucumbers, and mini peppers; toss to coat evenly. Cover and refrigerate up to 30 minutes. Add the tomatoes and onion to the shrimp mixture. Season with black pepper and salt and mix well. Fold in the feta, mint, and basil just before serving.