As the summer continues, lighter meals like salads that can be enjoyed warm or at room temperature are a great option. Try the following recipes with an emphasis on veggies.

Black-Eyed Peas Salad

1 pound dried black-eyed peas

Water

1/2 teaspoon Greek sea salt

3-4 small green onions, chopped

1/4 cup Greek extra virgin olive oil

Lemon

Freshly ground pepper to taste

1/3 cup chopped fresh dill

Dried black-eyed peas. Photo: Toby Hudson, via Wikimedia Commons

Sort and rinse the black-eyed peas. Place them in a large deep pot and add cold water to cover the black-eyed peas by at least two or three inches. Bring to a boil over medium hight heat and then reduce to a simmer. Add the half teaspoon of salt and continue simmering until the black-eyed peas are tender. If needed, add additional boiling water to the pot and continue simmering until tender. Drain the black-eyed peas and transfer to a bowl. Add the onions, oil, freshly squeezed lemon juice, freshly ground pepper to taste, and the fresh dill. Taste and adjust the seasoning as needed. Stir together and serve warm or at room temperature.

Greek Pasta Salad with Shrimp

For the dressing:

1/4 cup red wine vinegar

2 tablespoons Dijon mustard

1 garlic clove, minced

1/4 teaspoon Greek sea salt

Freshly ground black pepper, to taste

2/3 cup Greek extra-virgin olive oil

For the pasta salad:

2 medium zucchini, thinly sliced lengthwise

1 medium yellow pepper, sliced

2 tablespoons Greek extra virgin olive oil

Freshly ground black pepper and Greek sea salt, to taste

1 gallon water

2 teaspoons Greek sea salt

1 pound medium pasta shells, or short pasta of your choice

1 pound cooked shrimp

1-2 medium to large fresh tomatoes, cut into bite-sized pieces

1/2 cup chopped, pitted Kalamata olives

1 cup crumbled feta, Dodonis

1 small red onion, diced

2 teaspoons Greek dried oregano

To make the dressing, whisk together the vinegar, mustard, garlic, salt, and pepper; slowly pour in the 2/3 cup olive oil, whisking constantly. Pour into a jar with a tight-fitting lid and set aside until ready to use.

Toss zucchini and bell pepper with 2 tablespoons olive oil and salt and pepper to taste, and sauté in a large skillet until the zucchini is cooked and the peppers are fragrant about 5 minutes, turning the zucchini slices and peppers as needed. Remove from heat and set aside to cool, then cut into bite-sized pieces.

Bring 1 gallon of water and 2 teaspoons of salt to a boil. Add the pasta and cook according to package directions, until just tender. Drain, but do not rinse the cooked pasta and then transfer to a bowl. Add the remaining ingredients and the dressing and toss together to coat evenly. Serve warm or at room temperature.

Greek Grilled Cauliflower “Steaks”

Cauliflower. Photo by Jeremy Keith from Brighton & Hove, United Kingdom (Cauliflower Uploaded by F?), via Wikimedia Commons

1 large head of cauliflower or 2 medium heads

Greek extra virgin olive oil

Greek sea salt, to taste

1/2 teaspoon crushed red pepper flakes

Lemon

Remove any outer leaves from the cauliflower while keeping the stems intact. Place on a cutting board, stem-side down. Using a large chef's knife, cut two 1-inch-thick slices from the center of the head to make 4 cauliflower "steaks." Cut any remaining cauliflower into florets. Place the steaks and florets on a baking pan and brush all sides with olive oil. Season with salt and the red pepper flakes. Prepare the grill as needed, and heat to medium high. Place the cauliflower “steaks” and the florets on the grill and close the lid for about 15 minutes, then turn with tongs so they brown evenly. Reduce heat to medium, close the lid and cook for about 10 minutes more or until the cauliflower is to the desired tenderness. Transfer to a plate and serve with fresh lemon juice squeezed on top.