Instructions: Mince the mixed herbs. Crumble the feta cheese into a small bowl, drizzle it with 2 tablespoons of the olive oil, and stir in the minced herbs until thoroughly incorporated. Set aside.

Heat the remaining 1 tablespoon olive oil in a wok or a large heavy skillet over medium-high heat. When the oil is hot but not smoking, add the squash and cook, stirring constantly, until it begins to soften, 3 to 4 minutes. Add the beans and toss to mix. Cook, stirring constantly, until they begin to turn a vivid green, 3 to 5 minutes. Add the tomatoes and cook, stirring constantly, until the squash is translucent, the beans are bright green and crisp-tender, and the tomatoes have softened, 4 to 5 minutes. Season judiciously with salt and generously with pepper. Remove from the heat.

Mince the dill and add it to the vegetables, mixing well so it is evenly distributed. Transfer the vegetables to a warmed serving platter, distribute the seasoned feta cheese on top, and serve immediately.

This recipe serves 4 to 6.

Comments: This dish is a bit of summer on a plate, and it can be made with any number or combination of vegetables. Tomatoes are essential, as their tartness and color add a necessary balance, but beyond that you can try anything: asparagus, fava beans, baby turnips, baby bok choy, scallions, or garlic shoots - whatever you find at the farm or market.

Its ideal for even the hottest day, as the cooking time is minimal and it can be eaten hot or at room temperature, almost like a salad. The only trick is to use the freshest possible vegetables - cooking them right to the edge of doneness, so they are still a bit crisp - and a good fruity olive oil. And make sure you have a loaf of crusty bread for sopping up the juice.

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