The tomatoes are winding down in my garden (except for the never-say-die Sungolds). The calendar says summer is ending, yet I still haven’t had my fill of tomatoes with burrata. Or Greek rusks with tomato, capers and feta. Or fried green tomatoes with mozzarella. Or braised peppers, tomatoes and onions with baked goat cheese. Or tomato, watermelon and feta salad. If you feel the same, seize the moment and grab these tomato-centric recipes. They’re favorites from the Planet Cheese archives—some so simple you hardly need instructions. All of them highlight the happy marriage of tomatoes and cheese, but they rely on tomatoes that are bringing their A-game.

Where to begin? Maybe, before the nectarines are gone, with chef Derick Kuntz’s Burrata, Nectarine and Tomato Salad. This pretty composition is barely dressed—just drops of extra virgin olive oil and cider syrup, golden balsamic or sherry vinegar.

I could eat dakos (rusks topped with tomato, capers, feta and olive oil) every day in summer, and apparently, I’m not alone in my fandom. TasteAtlas readers voted this Cretan specialty their favorite salad recently, although I notice it has now dropped to second place. Still, an impressive showing for a dish you rarely see outside of Greece—and my kitchen.

For the origin story of insalata caprese (#8 on the TasteAtlas salad list), please take a look at this post. I’ve included a list of permitted ingredients for the traditional insalata caprese, although I know it’s a lost cause. People are gonna do what people are gonna do. Even I sometimes take liberties (dried oregano, red pepper) but balsamic vinegar? No way.

I had never thought of adding watermelon to a tomato and feta salad until a friend showed up for dinner at my house with a big bowlful. So refreshing! Pair it with burgers or grilled chicken or whatever you’re motivated to grill before the good tomatoes are gone.

Crostini with Sheep Cheese and Roasted Tomatoes

Roasting cherry tomatoes concentrates and caramelizes their edges. Pile them while warm on a slice of toast with fresh goat cheese, ricotta or fresh sheep cheese. Or toss them with linguine and a dollop of ricotta before summer ends.

At this time of year, I’m always riffing on peperonata, the rustic Italian combination of braised sweet peppers, onions and tomatoes. Sometimes I’ll add potatoes or place a fried egg on top. But a quick stovetop peperonata also makes a tasty base for baked goat cheese. You’ll want to have some sturdy bread for all those juices.

Inevitably, I have garden tomatoes that don’t make it to the finish line, but that’s why God invented fried green tomatoes. Napa Valley chef Sarah Scott’s rendition is my favorite because, well, cheese. Digging into a plate of warm breadcrumb-crusted tomatoes with burrata is a fitting way to say goodbye to summer.