Enjoying lighter meals can help keep you cool in the scorching summer heat. Try the following recipes that feature Greek flavors along with fresh fruits and vegetables.

Watermelon Salad with Feta

8 ounce block feta

Greek extra virgin olive oil

2 cups watermelon chunks, cut into bite-sized pieces

2 fresh limes, juiced

1 red chili pepper, finely chopped

1 small red onion, finely chopped

2 cups mixed salad greens

2 tablespoons chopped fresh parsley

2 tablespoons fresh mint leaves

2 large pitas, cut into triangles

Place the feta on a serving plate, drizzle with a little olive oil. Set aside. In a salad bowl, mix together the watermelon, fresh lime juice, chili pepper and red onion, and set aside. In a separate bowl mix together the salad greens, parsley, and mint, and then add to the watermelon mixture and stir to combine. Toast the pita triangles and then brush with a little olive oil. Top the feta with the watermelon salad and serve with the toasted pita triangles.

Greek Veggie and Hummus Wraps

For the hummus:

1 clove garlic, peeled

2 cups cooked chickpeas

3 tablespoons fresh lemon juice

2 tablespoons Greek extra virgin olive oil

1 tablespoon tahini

1/4 teaspoon Greek sea salt

1/4 teaspoon freshly ground pepper

1/4 cup fresh parsley

For the wraps:

4 cups mixed baby greens

1 cup sliced cucumber

1 cup chopped tomato

1/2 cup thinly sliced red onion

1/4 cup crumbled feta, Dodoni

2 tablespoons sliced roasted red peppers

1 tablespoon balsamic vinegar

1 tablespoon Greek extra virgin olive oil

1 clove garlic, minced

1/4 teaspoon freshly ground black pepper

4 (8-inch) multi-grain wraps

To make the hummus, place the peeled garlic clove into the food processor and pulse until finely minced. Add the chickpeas, the 3 tablespoons of lemon juice, 2 tablespoons of olive oil, the tahini, 1/4 teaspoon salt and 1/4 teaspoon pepper. Process until completely smooth, stopping to scrape down the sides as needed. Add the fresh parsley. Pulse until the parsley is chopped and evenly distributed throughout. Cover tightly and place in the refrigerator to chill until ready to use. The hummus may be kept covered tightly in the refrigerator for up to three days.

To assemble the wraps, whisk together the vinegar, olive oil, garlic, and black pepper in a salad bowl. Add the greens, cucumber, tomato, red onion, feta and red peppers. Toss to combine. Spread each wrap with about 2 1/2 tablespoons of the hummus. Top with the dressed salad. Roll up the wrap and serve immediately.

Greek Yogurt and Cucumber Salad

1/3 cup Greek yogurt

Juice of 1 lemon

1 tablespoon chopped dill, plus more for garnish

Greek sea salt

Freshly ground black pepper

3 medium cucumbers, thinly sliced

1 small red onion, thinly sliced

In a salad bowl, whisk the yogurt, lemon juice and dill until smooth. Season with salt and pepper to taste. Add the cucumbers and onion and stir together. If preferred, garnish with additional dill right before serving.