Tomato

Use this sweet condiment as a topping for grilled fish, cooked rice, or crostini.

Tomatoes take a bath in olive oil, then are finished with breadcrumbs.

This simple sandwich's flavor is amped-up with a hit of fresh oregano.

This tangy cheese makes friends with sweet summer tomatoes.

This oily fish gets a summery makeover in this tomato-heavy salad.

Hollowed-out cherry tomatoes are spiked with horseradish mayo in this summery appetizer.

Truly ripe tomatoes don't need much more than olive oil, salt, and herbs.

One look at these meatball subs and you might be inclined to bypass an entire summer's worth of burgers and dogs. Heroes, hoagies, subs, grinders—regardless of what you call them, we guarantee this recipe will be an instant crowd favorite thanks to toasted garlic-butter buns piled high with tender meatballs and tangy tomato sauce. Although you may be tempted to head for the grill, opt for your oven broiler instead and avoid the need for skewers or special grill baskets. Editor's Note: This recipe is part of Gourmet's Modern Menu for Summer Fair Favorites. Menu also includes Fried Onion Dippers with Balsamic Ketchup and Frozen Chocolate-Dipped Bananas with Peanut Brittle.

Our dear friends, the Krutchiks, often lavish us with new food discoveries, like Wagyu pastrami—a luxe version of the delicious brined, spiced and smoked deli meat—which they buy at their NYC neighborhood shop, Grace's Marketplace. The richly marbled, melt-in-your-mouth meat inspired this twist on Italy's beloved bread and tomato salad. Use ripe, in-season tomatoes (their sweet juices form part of the dressing), and pick an airy light rye bread over the dark, dense sort; the latter is too chewy for this salad. Wagyu is certainly tasty, but any good pastrami works well here.

No room on the grill? Cut the kernels from the cobs and char with 1 tablespoon olive oil in a cast-iron skillet on the stove.

Classic salad, meet the open-face sandwich. Our version includes garlic-scented toast and a versatile, new-school egg salad made with cottage cheese, parsley, and capers.

A great summer salad requires three things: fresh greens, a tart, seasonal dressing (made here with grated tomato), and a light hand to toss the ingredients together so the lettuces stay perky.

This triple-decker amplifies the classic fLavors of a BLT with sliced hard-boiled eggs, chive mayo, and a bundle of fresh herbs.

As much as I like tabbouleh, to me fattoush has more zing—plus it's less time-consuming to make and more adaptable. Here's one version of fattoush you'll encounter all over Lebanon, but in any home or restaurant you'll notice slight variations, depending on the season or the cook's palate. You can either deep-fry or toast the pita croutons that give the salad its special character; the fried bread will taste better, but toasted is, obviously, healthier. When tomatoes are out of season, I like to substitute cherry or grape tomatoes since they're likely to be juicier and more flavorful. If you can find purslane, use it (a cup or two, chopped); it adds authenticity and a nice peppery bite.

Fashion designer Rebecca Minkoff shared this recipe for one of her favorite salads—it's an updated take on a salad her Mom made when she was growing up in San Diego. We've included quantities for all the ingredients, but Minkoff encourages you to make this dish your own and to taste as you go. For more on Minkoff and to take a video tour of her New York City kitchen, see In the Kitchen with Rebecca Minkoff.

Delicately flavored sole is a dieter's BFF, with only 73 calories per 3-ounce fillet.

An assertive wet rub gives these steaks a nice crust on the grill. And the spice from the meat pairs with the pungency of the tapenade to play deliciously against the tomatoes and watercress. (Bonus: The tapenade is great on fish, chicken, and, well, anything savory.)

You can use any white flaky fish in this versatile—and quick—dish.

"Nobody thinks to cook cucumbers, but I treat them as I would any vegetable"

The classic Middle Eastern salad shifts from bulgur wheat to quinoa. The tiny nutritional powerhouse is loaded with protein, making this dish both a delicious vegetarian main course and a summer-suitable side.