1- Wash and dry all fresh produce thoroughly to ensure it’s clean and crisp before you begin.

2- Chop the cherry tomatoes and cucumbers into bite-sized pieces so they’re easy to eat on the go.

3- If you’re using it, crumble the feta cheese or get your vegan alternative ready and set it aside.

4- In a large bowl, gently mix the tomatoes, cucumbers, and basil leaves to keep everything fresh.

5- Drizzle the olive oil and lemon juice over the mix, then toss carefully to coat everything evenly.

6- Add salt and pepper to taste, adjusting based on what your family likes best.

7- For special diets, swap in tofu for feta if going vegan, or leave out the cheese for a lighter option.

8- Serve right away for the best taste, or chill in the fridge for up to 2 hours to make it even more refreshing. Explore more summer recipes for ideas to build on this.

1- Slice the dill pickles into 1/2 inch thick spears or rounds, then blot each piece with paper towels to remove excess moisture.

2- In a shallow bowl, combine the panko, Parmesan, garlic powder, smoked paprika, salt, and pepper. In another bowl, whisk the egg with the milk.

3- Dip each pickle piece into the egg wash, let any excess drip off, then press it into the seasoned panko mixture to coat all sides. Place the coated pieces on a plate.

4- Pre-heat your air-fryer to 200 °C (390 °F) for 3 minutes. Lightly spray the coated pickles with olive-oil spray or drizzle with melted oil, then arrange them in a single layer in the basket (do batches if needed). Cook for 6-8 minutes, shaking the basket halfway through, until golden-brown and crisp.

5- Transfer the hot pickles to a serving platter and serve immediately with ranch dressing for dipping. Check out healthy snack ideas on our site for more twists.