Salty, tangy and creamy, feta is the cheese I reach for when I want to brighten up a salad or soup. It’s perfect with sweet summer melon, like a Greek Watermelon Salad with Feta and Mint, a Watermelon Salad with Feta, olives and quick pickled onions, or a Cantaloupe Salad with Cucumber, Feta and Pistachios. Crumble it into a make-ahead Mediterranean Orzo Pasta Salad, or over warm bowls of Creamy Red Lentil Soup and Tuscan Kale and White Bean Soup. Tip: for the best flavor, buy feta in a block packed in brine instead of pre-crumbled. It’s creamier and less dry. Store any leftovers in their brine, or in lightly salted water, to keep them fresh.