As the summer heat wears on, there are a few consolations.

Fresh, ripe tomatoes arrive, warm and fragrant from the summer sun. Garden grown cucumbers bring a crisp, aromatic tone to any salad or sandwich.

It seems the heat also brings an abundance—reminders that Mother Nature can be kind as well as brutal.

For cooks and gardeners, the deepest dilemma seems to be turning on the stove in order to preserve and protect that bounty.

At this point in the season, when the heat is nearly unbearable, I say don’t turn on that stove. Celebrate and enjoy the fruits of the garden as they arrive—break out that French knife and make a dish that doesn’t require heating up the kitchen.

Do you remember the classic tomato sandwich?

Take two simple slices of high-quality white bread. Spread each slice with good mayonnaise. Place a few slices of fresh out of the garden tomatoes on one of the bread slices. Sprinkle the tomato with salt and pepper and top it with the other slice of bread. This is a bit of heaven that seems lost in the mists of time.

Because the lettuce in many Southern gardens has bolted past its prime, think about making salads using paper thin slices of zucchini or cucumber as the base. Use a simple peeler to make lengthwise wide ribbons, then cut them to fit your salad inspiration.

All you need is a few other garden ingredients for an amazing salad—chopped tomatoes, fresh peas (blanched in the microwave), and sweet peppers—can all combine with a little vinaigrette into a luscious meal.

To avoid having to toast bread for bruschetta, pick up some French bread crisps at the store and pair them with a bruschetta mix for a pretty appetizer.

Mix up tomatoes, capers and onion with olive oil and garlic. Surround the bowl with the toasts. Presto! You have a lovely summer appetizer. Or, better yet, try a few different vegetables like peas or asparagus to make individual bruschetta toasts that are fit for a bridal shower.

My favorite quick garden dish this summer has to be what we are calling Mediterranean Salsa.

You chop fresh tomatoes, cucumbers and red onion together. Add minced parsley and fresh dill. Toss it all with red wine vinegar and top with a little olive oil. Serve it with pita bread pieces for an appetizer.

You can make great pocket sandwiches by adding feta cheese and grilled meats if you have them. If you like olives, chop a few of them in for a bolder taste. This is a versatile, forgiving dish that you can make accenting the best of your garden!

Mediterranean Salsa

1 cup finely chopped fresh tomatoes
1 cup finely chopped peeled cucumber
½ cup finely chopped red onion
1 Tablespoon minced fresh parsley
1 Tablespoon minced fresh dill
1 Tablespoon red wine vinegar
salt and pepper to taste
Chopped Kalamata olives (optional)
Crumbled Feta cheese (optional)
olive oil for drizzling on top

Combine everything but the olive oil in a pretty bowl. If you like feta cheese and olives, add them. Drizzle with the olive oil. Serve it as a condiment for Greek pita sandwiches or as an appetizer with pita bread wedges.