Salads and veggies are a great way to enjoy the delicious flavors of Greece in summer. Try the following recipes inspired by Greece for a tasty meal or side dish at your summer get-togethers and backyard barbecues.

Greek Salad with Edamame

8 cups water

1 1/2 cups frozen shelled edamame

2 tablespoons Greek extra virgin olive oil

2 tablespoons red wine vinegar

1 tablespoon Greek dried oregano

1/4 teaspoon Greek sea salt

1/4 teaspoon freshly ground pepper

1 cup chopped cucumber

2 tablespoons sliced Kalamata olives

2 tablespoons crumbled feta, Dodonis

Bring 8 cups water to a boil in a saucepan. Add the edamame and cook 3 minutes or until tender. Drain and set aside. Whisk together the oil, vinegar, oregano, salt and pepper in a salad bowl. Stir in the edamame and cucumber. Top with olives and feta. Serve immediately.

Cabbage Salad with Feta

2 tablespoons fresh lemon juice

2 tablespoons Greek extra-virgin olive oil

1/4 teaspoon Greek sea salt

1/2 teaspoon freshly ground black pepper

3 cups very thinly sliced green cabbage

1/2 cup thinly sliced green onions

2 ounces feta Dodonis, crumbled (about 1/2 cup)

8 ounces grilled chicken breast, thinly sliced

4 ounces grilled chicken thigh, thinly sliced

4 (6-inch) whole wheat pita bread, cut in half

Whisk together the lemon juice, oil, salt and pepper in a salad bowl. Add the cabbage, onions, and feta, and toss well to combine. Divide the chicken and the cabbage salad evenly among the pita halves and serve immediately.

Veggies and Skordalia

For the skordalia:

3 large boiled potatoes

6 garlic cloves, peeled

1/2 cup Greek extra virgin olive oil

1/2 teaspoon salt, plus more to taste

3 tablespoons red wine vinegar

For the vegetables:

2 pounds small red beets, washed and trimmed

Water

1 pound small red potatoes

1 tablespoon Greek extra virgin olive oil

1 pound snow peas, trimmed

1/2 teaspoon Greek sea salt

2 lemons, quartered

To make the skordalia: In a mixing bowl, mash the potatoes with a fork. In a food processor, blend the garlic cloves with the olive oil, salt, and vinegar. A few pulses should produce a paste. Add to the mashed potatoes and stir together.

For the vegetables, place the beets in a large pot or saucepan and add enough water to cover. Bring the pot to a boil over medium high heat, then reduce heat to medium and simmer 30 minutes or until tender. Drain and set aside to cool slightly. Remove the outer skin from the beets and discard the peels. Cut the beets into quarters.

Place the red potatoes in a pot or saucepan and add enough water to cover. Bring the pot to a boil over medium high heat. Cook about 20 minutes or until tender. Drain and cut into quarters.

Heat a large skillet over medium heat and add the 1 tablespoon of olive oil to coat the skillet. Add the snow peas and cook 2 minutes or until tender-crisp, stirring occasionally. Place the cooked beets, potatoes, and snow peas on a serving platter, season with the 1/2 teaspoon salt. Place quartered lemons on the platter. Serve with the skordalia.